Publications by the researcher in collaboration with Taofiq Ayodele Oludemi (11)

2023

  1. Chemical Characterization and Bioactive Properties of Wine Lees and Diatomaceous Earth towards the Valorization of Underexploited Residues as Potential Cosmeceuticals

    Cosmetics, Vol. 10, Núm. 2

2019

  1. A comparative study between conventional and non-conventional extraction techniques for the recovery of ergosterol from Agaricus blazei Murrill

    Food Research International, Vol. 125

  2. Development of cosmeceutical formulations based on mushroom extracts and their individual compounds

    Development of cosmeceutical formulations based on mushroom extracts and their individual compounds

  3. Phenolic acids, cinnamic acid, and ergosterol as cosmeceutical ingredients: Stabilization by microencapsulation to ensure sustained bioactivity

    Microchemical Journal, Vol. 147, pp. 469-477

  4. Plant phenolics as functional food ingredients

    Advances in Food and Nutrition Research (Academic Press Inc.), pp. 183-257

2018

  1. Mushroom-based cosmeceutical ingredients: Microencapsulation and in vitro release profile

    Industrial Crops and Products, Vol. 124, pp. 44-52

2017

  1. Hydroxycinnamic acids and their derivatives: Cosmeceutical significance, challenges and future perspectives, a review

    Molecules, Vol. 22, Núm. 2

  2. The potential of Ganoderma lucidum extracts as bioactive ingredients in topical formulations, beyond its nutritional benefits

    Food and Chemical Toxicology, Vol. 108, pp. 139-147

2016

  1. Development of Mushroom-Based cosmeceutical formulations with Anti-Inflammatory, Anti-Tyrosinase, antioxidant, and antibacterial properties

    Molecules, Vol. 21, Núm. 10

  2. Mushrooms extracts and compounds in cosmetics, cosmeceuticals and nutricosmetics-A review

    Industrial Crops and Products, Vol. 90, pp. 38-48

2015

  1. The contribution of phenolic acids to the anti-inflammatory activity of mushrooms: Screening in phenolic extracts, individual parent molecules and synthesized glucuronated and methylated derivatives

    Food Research International, Vol. 76, pp. 821-827