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3 articles for “ingredient attributes”
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A Study on “Clean" in Beauty: A Machine LearningApproach to Ingredient Transparency and ConsumerTrust
Abstract: The burgeoning "clean beauty" market, while driven by consumer demand for safer and more sustainable products, is plagued by ambiguous definitions and the pervasive challenge of "greenwashing". This ambiguity hinders informed consumer choices and complicates brand authenticity. This study addresses these complexities by developing a novel machine learning (ML) framework designed to objectively analyze cosmetic ingredient lists, classify products based on their "cleanliness" profile, and identify key ingredient attributes that …
Published in Recent Trends in Cosmetics · Vol. 3, Issue 1, 2026 · pp. 1–12 Read article
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A Comprehensive review on phytomedicinal activity of chirchita (Achyranthes aspera): an Indian Rural Medicinal Plant
Abstract: Because it is used to treat many types of diseases. Native to India, Achyranthes aspera (Chirchita) has been used in rural medicine for generations.This review explores the phytomedicinal significance of Achyranthes aspera, focusing on its bioactive compounds and the pharmacological activities that support its use in treating various ailments. This plant is a useful tool in traditional and alternative medicine. Because it has anti-inflammatory properties Antioxidants Antibacterial, anticancer and liver …
Published in International Journal of Tropical Medicines · Vol. 2, Issue 1, 2025 · pp. 74–85 Read article
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Development and evaluation of multigrain pasta
Abstract: Pasta is one of the most consumed food among the food products prepared from cereals due to low cost, ease in preparation along with pleasant textural and sensory characteristics. This study was performed to prepare multigrain pasta by utilising the numerous health benefits of wheat, chickpea, kodo and ragi flour. Each ingredient was selected according to unique nutritional attributes which will be incorporated in pasta to make it more nutritious …
Published in International Journal of Nutritions · Vol. 2, Issue 2, 2025 · pp. 34–47 Read article