Porfirio E. Martinez-Munoz | Food Science | Best Researcher Award

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Dr. Porfirio E. Martinez-Munoz | Food Science | Best Researcher Award

National Autonomous University of Mexico | Mexico

Dr. Porfirio E. Martínez-Muñoz is a Ph.D. student at the Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México (UNAM), specializing in materials science with a focus on photoacoustic and photothermal characterization of multilayer and porous silicon systems. He holds a Master’s and Bachelor’s degree in Materials Science, providing a solid foundation in the optical, thermal, and structural properties of advanced materials. Dr. Porfirio E. Martínez-Muñoz has developed experimental and analytical methodologies for characterizing nanostructured and hybrid materials, integrating photonic and plasmonic principles. His research spans food science applications, semiconductors, and thermal diffusion modeling, resulting in eight publications, over 25 citations, and an h-index of 3. His work has advanced understanding of heat and energy transport at the nanoscale, enabling improved modeling of thermal diffusivity and microstructure–photothermal correlations. Recognized for innovation and rigor, he is an emerging researcher making significant contributions to light–matter interactions and advanced material characterization, with multiple conference presentations and impactful publications highlighting his growing influence in the field.

Profile: Scopus | Orcid | Google Scholar

Featured Publications

Mora-Palma, R. M., Martinez-Muñoz, P. E., & Contreras-Padilla, M., … (2024). Evaluation of water diffusion, water vapor permeability coefficients, physicochemical and antimicrobial properties of thin films of nopal mucilage, orange essential oil, and … Journal of Food Engineering, 366, 111865.

Bernal-Alvarez, L. R., Martinez-Muñoz, P. E., & Castillo-Paz, A. M., … (2024). Infrared spectroscopy as a tool to study the vibrational, mechanical, and structural changes in commercial plastic bags: Physical principles. Journal of Molecular Structure, 1303, 137580.

Martinez-Hernandez, H. D., Martinez-Muñoz, P. E., & Ramirez-Gutierrez, C. F., … (2022). Effect of intrinsic and extrinsic defects on the structural, thermal, and electrical properties in p-Type CZ-Si wafers with different carrier concentrations. International Journal of Thermophysics, 43(12), 181.

Martinez-Muñoz, P. E., Martinez-Hernandez, H. D., & Lara-Guevara, A., … (2022). Effect of tempering on the metallurgical, structural, and thermal properties of AISI/SAE 1030 steel. Materials Today Communications, 31, 103535.

Gomez-Vazquez, O. M., Martinez-Muñoz, P. E., & Perez-Ospina, J. L., … (2024). Comparative study between chemical precipitation and chemical precipitation by spraying for the recovery of nanometric hydroxyapatite. Materials Today Communications, 40, 109832.

Martinez-Muñoz, P. E., Martinez-Hernandez, H. D., & Rojas-Beltran, C. F., … (2022). Development of a differential photoacoustic system for the determination of the effective water diffusion and water vapor permeability coefficients in thin films. Journal of Applied Physics, 132(11).

Seyed Mohammad Bagher Hashemi | Food Science | Best Faculty Award

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Assoc. Prof. Dr. Seyed Mohammad Bagher Hashemi | Food Science | Best Faculty Award

Assoc. Prof. Dr. Fasa University, Iran

Dr. Seyed Mohammad Bagher Hashemi, is an Associate Professor at the Department of Food Science and Technology, Faculty of Agriculture, Fasa University. Fluent in Persian and English, he has made significant contributions to the fields of food microbiology, edible oils, essential oils, and probiotic research. He has published numerous scientific articles and participated in various food science projects across Iran, especially in areas related to natural antimicrobial compounds, probiotics, and functional foods. Recognized globally, he has been ranked among the top 2% and top 1% scientists by Stanford University and ISC respectively. With his academic foundation rooted in Iran’s top agricultural universities, Hashemi remains active in reviewing international scientific journals and mentoring students. His research bridges traditional knowledge and modern innovations, aiming to improve food safety, functionality, and health impact. He continues to explore bioactive compounds and their industrial applications.

Publication Profile

Scholar

🎓 Education

Dr. Hashemi pursued all his higher education in Iran, beginning with a Bachelor of Science (B.Sc.) in Food Science and Technology at Shiraz University from 2004 to 2008. He followed this with a Master of Science (M.Sc.) in the same field at Shiraz University from 2008 to 2010, where his thesis focused on antioxidant activity of essential oils in edible oils. He earned his Ph.D. in Food Science and Technology from Ferdowsi University of Mashhad in 2014. Throughout his academic training, he developed expertise in food microbiology, essential oil applications, and probiotic innovations. His education provided a strong foundation in food chemistry, bioprocessing, and preservation technologies, which he now integrates into teaching and research. Courses and research under his academic career emphasized microbiological safety, functional foods, and novel extraction techniques. His Ph.D. research expanded into natural antimicrobial strategies, which laid the groundwork for his current scientific endeavors and project leadership roles.

🧪 Experience

Dr. Hashemi has over a decade of academic and research experience, currently serving as an Associate Professor at Fasa University. His early work included research on oyster mushroom drying and fruit juice packaging technologies. Over time, he led significant projects on probiotics, edible oils, and antimicrobial agents. He developed probiotic cream with Lactobacillus plantarum and investigated aflatoxin detoxification using beneficial microbes. He has supervised students, published scientific articles, and reviewed for international journals. His career is marked by contributions to understanding natural extracts and food bioactivity. With strong collaborative skills, he has been a key figure in advancing food preservation technologies in Iran. He continues to integrate traditional knowledge with cutting-edge science, particularly in functional foods and microbiological safety. His practical insights, combined with his theoretical background, enable him to address both academic and industry-focused food challenges. His experience also includes national surveys on pickles, oils, and antimicrobial compounds.

🏆 Awards and Honors

Dr. Hashemi has received several prestigious honors for his scientific excellence. He was recognized as one of the top 2% of scientists globally by Stanford University and ranked among the top 1% of scientists by the Islamic World Science Citation Center (ISC). His exceptional peer-reviewing work earned him recognition as a Selected Reviewer by Publons, a global platform for researchers. These accolades reflect his influence in the field of food science and the high quality of his research output. He also holds various academic distinctions from his institutions for his contributions to research and student development. These recognitions underline his dedication to advancing food technology and microbial safety research. His work continues to garner respect both nationally and internationally, positioning him among the most impactful Iranian scientists in his domain. The honors are a testament to his rigorous methodology, interdisciplinary vision, and consistent publication in high-impact journals.

🔬 Research Focus

Dr. Hashemi’s research primarily centers on food microbiology, plant extracts, edible oils, and natural antimicrobial compounds. He explores the bioactivity of essential oils such as Zataria multiflora Boiss and Carum copticum, and their application in food preservation. His projects also include the development of probiotic-enriched functional foods, such as creams and beverages, as well as microbial detoxification techniques for contaminants like aflatoxins. Another major focus is prebiotics and inulin extraction, aiming to promote gut health through dietary components. He investigates novel oil resources and their health impacts, combining traditional Iranian food knowledge with contemporary scientific methods. His multidisciplinary approach blends microbiology, biochemistry, and food engineering to solve real-world problems. Current work includes examining native probiotic strains, H. pylori inhibition, and microbial products for functional use. His applied research supports both academic knowledge growth and industrial innovation in food safety, shelf life, and health-enhancing properties.

Conclusion

Dr. Seyed Mohammad Bagher Hashemi is a highly suitable and competitive candidate for the Best Faculty Award. His impressive scholarly record, top-tier global recognition, and sustained research in food science position him among elite academic professionals. With enhanced visibility in mentorship, global collaboration, and recent innovations, his profile would reach even greater excellence.

Publication Top Notes

  1. Title: Antimicrobial agents and packaging systems in antimicrobial active food packaging: An overview of approaches and interactions
    Year: 2018
    Authors: AM Khaneghah, SMB Hashemi, S Limbo
    Citations: 459

  2. Title: Lactic acid production–producing microorganisms and substrates sources-state of art
    Year: 2020
    Authors: E Abedi, SMB Hashemi
    Citations: 400

  3. Title: Fermented sweet lemon juice (Citrus limetta) using Lactobacillus plantarum LS5: Chemical composition, antioxidant and antibacterial activities
    Year: 2017
    Authors: SMB Hashemi, AM Khaneghah, FJ Barba, Z Nemati, SS Shokofti, …
    Citations: 264

  4. Title: Recent advancements in lactic acid production-a review
    Year: 2018
    Authors: I Eş, AM Khaneghah, FJ Barba, JA Saraiva, AS Sant’Ana, SMB Hashemi
    Citations: 214

  5. Title: Characterization of novel basil-seed gum active edible films and coatings containing oregano essential oil
    Year: 2017
    Authors: SMB Hashemi, AM Khaneghah
    Citations: 161

  6. Title: Basil-seed gum containing Origanum vulgare subsp. viride essential oil as edible coating for fresh cut apricots
    Year: 2017
    Authors: SMB Hashemi, AM Khaneghah, MG Ghahfarrokhi, I Eş
    Citations: 159

  7. Title: Efficiency of ohmic assisted hydrodistillation for the extraction of essential oils from oregano (Origanum vulgare subsp. viride) spices
    Year: 2017
    Authors: MK Seyed Mohammad Bagher Hashemi, Nooshin Nikmaram, Sara Esteghlal, Amin …
    Citations: 118

  8. Title: Extraction of essential oil from Aloysia citriodora Palau leaves using continuous and pulsed ultrasound: kinetics, antioxidant activity and antimicrobial properties
    Year: 2018
    Authors: SMB Hashemi, AM Khaneghah, M Koubaa, FJ Barba, E Abedi, …
    Citations: 114

  9. Title: Essential oils in food processing: chemistry, safety and applications
    Year: 2017
    Authors: SMB Hashemi, AM Khaneghah, A de Souza Sant’Ana
    Citations: 112

  10. Title: Fermentation of bergamot juice with Lactobacillus plantarum strains in pure and mixed fermentations: Chemical composition, antioxidant activity and sensorial properties
    Year: 2020
    Authors: SMB Hashemi, D Jafarpour
    Citations: 94

Abderrahmane Mokrani | Sciences Alimentaires | Most Cited Paper Award

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Dr. Abderrahmane Mokrani | Sciences Alimentaires | Most Cited Paper Award

Dr. Abderrahmane Mokrani, Université de Béjaia, Algeria

Dr. Abderrahmane Mokrani is an accomplished academic and researcher at the University of Béjaia, Algeria, specializing in the fields of food sciences, bioactivity of plant compounds, and food safety. He holds an Habilitation Universitaire (HDR) in Biology (2020), a PhD in Biological Sciences with a focus on Food Sciences (2018), and a Magister in Food Sciences (2009). Dr. Mokrani’s research spans various aspects of food science, including the characterization of bioactive compounds in plants, and their antioxidant, anti-inflammatory, anticancer, and neuroprotective properties. He is actively involved in the Laboratory of Biomathmatics, Biophysics, Biochemistry, and Scientometrics (3BS).He has been a lecturer at the University of Béjaia since 2009, contributing to numerous courses in food biochemistry, nutrition, food safety, and toxicology. Dr. Mokrani has received international training in various European laboratories and has authored multiple publications and communications on topics such as the anticancer effects of peach fruit extracts, plant-based medicine, and the impact of food processing on bioactive compounds. Additionally, he is involved in several national conferences, advancing the knowledge on sustainable food practices and health.

Publication Profile

Scopus

Orcid

Academic Background 🎓

Dr. Abderrahmane Mokrani holds an Habilitation Universitaire à Diriger des Recherches (HDR) in Biology from the University of Abderrahmane MIRA of Béjaia (2020). He completed his Doctorate in Biological Sciences in Food Sciences with a focus on “Phyto-chemical Characterization of Seven Peach Varieties” (2018), receiving high honors. Dr. Mokrani also holds a Magister in Food Sciences, specializing in Quality Control and Certification (2009), and an Engineer Degree in Food Sciences (2004) with distinction. He earned his Baccalauréat in Natural Sciences in 1999. His academic journey reflects his deep commitment to research in food sciences and health. 🍑📚

 

Training and Internships 🎓🔬

Dr. Abderrahmane Mokrani has gained valuable experience through various internships and training programs. From 2013 to 2016, he participated in the Erasmus Mundus Al-Idrisi scholarship at the STIM laboratory in France, focusing on cell culture techniques, cell viability, proliferation, apoptosis testing, and western blotting. He also completed doctoral internships in Bordeaux, where he worked on polyphenol extraction, HPLC-DAD quantification, and neuroprotective activities. Additionally, he gained experience in cytotoxicity testing, anti-inflammatory assays, and microbiological analyses at multiple research institutions and laboratories, including in Belgium and Algeria. 🧬🔍

 

Professional Experience and Academic Grades 🎓👨‍🏫

Dr. Abderrahmane Mokrani has built an impressive academic career at the University of Béjaia, starting as a Maitre Assistant Class B in December 2009. He advanced through academic ranks, becoming Maitre Assistant Class A (2016-2018) and later Maitre de Conférences Class B (2018-2020). Since March 2020, he holds the position of Maitre de Conférences Class A. In addition to his teaching roles, he has been recognized as a Maitre de Recherche since January 2020, showcasing his expertise and contributions to research in the field. 🎓📚👨‍🔬

 

Areas of Expertise and Interest 🌿🔬

Dr. Abderrahmane Mokrani’s expertise spans several fields, including dietetics, nutrition, and food composition. He specializes in food biochemistry, toxicology, microbiology, and food technology. Dr. Mokrani is skilled in the extraction and optimization of bioactive molecules from plants and their quantification. He utilizes advanced techniques like HPLC and LC/MS for the characterization and identification of plant bioactive molecules. His research focuses on studying the biological properties of these molecules, particularly their antioxidant, anti-inflammatory, neuroprotective, and anticancer effects, contributing to health and wellness innovations. 🌱🧪

 

Research Focus

Dr. Abderrahmane Mokrani’s research primarily revolves around the study of bioactive compounds, particularly phenolic compounds, in food plants, and their potential health benefits. His work focuses on the antioxidant properties of plant-based foods, exploring their ability to combat oxidative stress. Key areas of his research include phytochemical analysis, HPLC-DAD-MS/MS profiling, and the bioactivity of plant extracts. His studies on peach and lentil cultivars, for example, evaluate their antioxidant capacity, anti-inflammatory, neuroprotective, and anticancer potential. This aligns with his broader interests in food biochemistry, toxicology, and nutritional sciences. 🌱🧪

 

Publication Top Notes  

  • “In vitro assessment of antioxidant capacity and phenolic contents of some lentil (Lens culinaris L.) cultivars commonly consumed in Algeria” – Chemical Papers, 2023, 77(8), pp. 4567–4578 📄🍃 (0 citations)
  • “HPLC-DAD-MS/MS profiling of phenolics from different varieties of peach leaves and evaluation of their antioxidant activity: A comparative study” – International Journal of Mass Spectrometry, 2019, 445, 116192 🧪🍑 (21 citations)
  • “Phenolic contents and bioactive potential of peach fruit extracts” – Food Chemistry, 2016, 202, pp. 212–220 🍑🔬 (92 citations)
  • “Effect of solvent, time and temperature on the extraction of phenolic compounds and antioxidant capacity of peach (Prunus persica L.) fruit” – Separation and Purification Technology, 2016, 162, pp. 68–76 🍑⏳ (352 citations)
  • “Antioxidant activities of some dried fruits consumed in Algeria” – LWT, 2012, 49(2), pp. 329–332 🍇🍊 (76 citations)