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).

Fadime Seyrekoğlu | Food Technologies | Best Researcher Award

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Dr. Fadime Seyrekoğlu | Food Technologies | Best Researcher Award

Dr. Fadime Seyrekoğlu, Amasya University, Turkey

Dr. Fadime Seyrekoğlu is an Assistant Professor at Amasya University, specializing in Food Engineering. She holds a PhD from Ondokuz Mayıs University (2020) and a Master’s from Erciyes University (2011), focusing on dairy product innovations and food preservation 🧪🥛. Her research explores functional foods, microencapsulation, and natural additives, with notable work on Aloe Vera in ayran and watermelon by-product utilization 🍉🌿. She has led and contributed to several national projects and supervised postgraduate theses. Dr. Seyrekoğlu has also served in administrative roles, including Head of Department and Vice Director 🎓📊. She actively publishes in international journals and supports community science initiatives

Publication Profile

Scopus

🎓 Education Background

Dr. Fadime Seyrekoğlu earned her PhD in Food Engineering from Ondokuz Mayıs University in 2020 🎓. Her doctoral research focused on the use of encapsulation techniques for incorporating Hypericum extracts into ayran, under the guidance of Prof. Hasan Temiz 🧪🥛. Earlier, she completed her Master’s degree in 2011 at Erciyes University, also in Food Engineering 🧫. Her thesis, supervised by Prof. Osman Sağdıç, investigated the effects of storage on the physicochemical, microbiological, and sensory properties of traditionally produced winter yogurt ❄️🧉. These academic foundations have shaped her expertise in dairy innovation and functional food research.

🔬 Research Focus

Dr. Fadime Seyrekoğlu’s research primarily focuses on functional foods, dairy product innovation, and plant-based bioactive compounds 🧃🥛🌿. Her work extensively explores microencapsulation techniques, particularly using Hypericum species and Aloe vera, for enhancing the nutritional and antioxidant properties of dairy beverages like ayran 🧫🧪. She also investigates fruit and by-product utilization, antifungal activity of plant extracts, and natural food preservation methods 🍉🍯🧀. Through multidisciplinary studies combining food engineering, phytochemistry, and microbiology, she aims to develop health-promoting and sustainable food products. Her expertise lies in optimizing processes and formulations for improved sensory and functional qualities.

Publication Top Notes

  1. “Comprehensive analysis of physical, chemical, and phenolic acid properties of powders derived from watermelon (Crimson Sweet) by-products”
    Journal of Food Science, 2025
    📅 Published: 2025

  2. **”Determination of the Effect of Different Extraction Methods on Aloe barbadensis Miller (Aloe Vera) Extract and its Usability in Ayran”**
    Journal of Apitherapy and Nature, 2024
    📅 Published: 2024

  3. **”Optimization of Hypericum Perforatum Microencapsulation Process by Spray Drying Method”**
    AAPS PharmSciTech, 2024
    📅 Published: 2024

  4. **”Meyve Kaplanmasında Peynir Altı Suyu ve Melasın Kullanılabilirliğinin Belirlenmesi”**
    Turkish Journal of Agriculture – Food Science and Technology, 2024
    📅 Published: 2024

  5. **”Determination of Antifungal Activity of Leaf Extracts from Hypericum ssp. Against Plant Pathogenic Fungi Fusarium oxysporum and Alternaria Alternata”**
    Igdir University Journal, 2023
    📅 Published: 2023

  6. **”Evaluation of weight loss and some sensory properties in quail eggs coated using different solutions (molasses, molasses + agar, molasses + glycerine, whey)”**
    International Journal of Science Letters, 2022
    📅 Published: 2022

  7. **”Usage of encapsulated Hypericum scabrum in Ayran and determination of antioxidant, phenolic and sensory properties”**
    International Journal of Science Letters, 2022
    📅 Published: 2022

  8. **”Comparison of the antioxidant activities and major constituents of three Hypericum species (H. perforatum, H. scabrum and H. origanifolium) from Turkey”**
    South African Journal of Botany, 2022
    📅 Published: 2022

  9. **”Hypericum perforatum Mikrokapsüllerinin Ayran (İçilebilir Yoğurt) Üretiminde Kullanımı”**
    Turkish Journal of Agriculture – Food Science and Technology, 2021
    📅 Published: 2021

Chongting Guo | Food Processing | Best Researcher Award

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Dr. Chongting Guo | Food Processing | Best Researcher Award

Dr. Chongting Guo, Liaoning University, China

Dr. Chongting Guo is an Associate Professor at the College of Light Industry, Liaoning University, China. With a Ph.D. in Food Science and Engineering from Shenyang Agricultural University, he focuses on food processing, polysaccharides, polyphenols, and food nutrition. He has contributed extensively to food science, with notable publications on antioxidant activity, immunomodulation, and the neuroprotective potential of fruit extracts. Dr. Guo is recognized for his work in food chemistry and its applications in health and nutrition. 🍎📚🔬

Publication Profile

Scopus

Education

Dr. Guo earned his Master’s degree in Processing and Storage Safety of Agricultural Products from Shenyang Agricultural University (2016) and completed his Ph.D. in Food Science and Engineering at the same institution in 2022. His educational background laid a strong foundation in food processing and safety, allowing him to contribute to the advancement of food science, particularly in areas like polysaccharides, polyphenols, and metabolomics. 🎓🍏🔍

Experience

Dr. Guo is currently an Associate Professor at Liaoning University, where he teaches and conducts research in food science. Previously, he worked at the Institute of Food Science, National Research Council of Spain (CIAL, CSIC), and the Chinese Academy of Agricultural Sciences. His academic and research positions have contributed significantly to his expertise in food processing, with a focus on fruit extracts, antioxidants, and immunomodulation. 🏫🌍🔬

Awards and Honors

Dr. Guo has received the First Prize for Information-based Innovative Education and Teaching from Liaoning Province in 2023. He was also recognized as an Outstanding Talent of Shenyang in 2022 and serves as a member of the National Agricultural Products Processing Science and Technology Innovation Alliance. These accolades reflect his outstanding contributions to both research and education in the food science field. 🏆🥇🎉

Research Focus

Dr. Guo’s research focuses on food processing, polyphenols, polysaccharides, and food nutrition, with particular attention to metabolomics. His work explores the extraction, characterization, and biological activities of food components, especially in fruit extracts like peaches. He aims to enhance food safety and health through his studies on antioxidant properties and immunomodulatory effects of natural compounds. 🍓🔬🧑‍🔬

 

Publication Top Notes

Fabrication of sweet potato leaf-derived nanocellulose and its influence on the properties and interactions in peanut protein films

Ternary blend-based film derived from Antheraea pernyi silk sericin, soybean protein isolate, and sodium alginate: Preparation, characterization and antioxidant

 

Zohreh Mashak | Food microbiology | Excellence in Academia Award

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Prof. Dr. Zohreh Mashak | Food Microbiology | Excellence in Academia Award

Research Scholar at Karaj Branch, Islamic Azad University, Iran

Dr. Zohreh Mashak is an Associate Professor in the Department of Food Hygiene and Quality Control at Karaj Branch, Islamic Azad University, Iran. With over 25 years of academic experience, she has contributed extensively to food microbiology, hygiene, and safety. Her research spans foodborne pathogens, antimicrobial effects of natural preservatives, and food irradiation. She has led multiple research projects and has published widely in peer-reviewed journals. As an educator, she has mentored numerous students at undergraduate, master’s, and Ph.D. levels. Her commitment to food safety and quality has made her a respected figure in academia. 📚🔬

Publication Profile

Google Scholar

Educational Background🎓

Dr. Zohreh Mashak holds a Ph.D. in Food Hygiene and Quality Control from the Science and Research Branch of Islamic Azad University, Tehran (2004), where her thesis focused on Clostridium botulinum growth under various conditions. She also earned a Doctor of Veterinary Medicine (D.V.M.) from Shiraz University (1988), where she studied metabolic profiles of bovine pregnancy in embryo recipients. Her strong academic foundation in veterinary medicine and food safety has shaped her research and teaching career, contributing significantly to the field of microbiology, food safety, and public health. 🏫🔬

Professional Experience🏢

Dr. Mashak has been an educator at Islamic Azad University, Karaj Branch, from 1996 to 2023, and previously taught at Ahvaz Medical Science University (1989-1992). She has taught a wide range of courses, including food hygiene, meat and milk safety, zoonotic diseases, and microbiology. Her expertise extends beyond academia to laboratory research, where she has been involved in food safety and antimicrobial studies. She has actively contributed to establishing accredited laboratories for food quality assessment and has conducted various national and international workshops, training professionals in food safety and hygiene. 🧪📖

Awards and Honors🏆

Dr. Mashak has received numerous accolades for her contributions to food safety and microbiology. She has been a key speaker at international workshops, including the Asia-Pacific Probiotics Workshop and the OIE Animal Welfare Program. She has obtained lecturer certifications for scientific webinars and industry training programs. She has also played a significant role in obtaining government approvals for laboratory research in food hygiene. Recognized for her outstanding teaching and research, her dedication to public health and food quality has earned her widespread respect in academia and the food industry. 🎖️🌍

Research Focus🔬

Dr. Mashak’s research focuses on food microbiology, antimicrobial properties of essential oils, food irradiation, and biodegradable packaging. She investigates microbial contamination in dairy, meat, and ready-to-eat foods, antibiotic resistance in foodborne pathogens, and the presence of mycotoxins in food products. She has also studied the molecular analysis of probiotics and the safety of traditional fermented foods. Her work aims to enhance food safety standards, improve food preservation techniques, and develop natural antimicrobial agents to reduce health risks associated with foodborne illnesses. 🍽️🦠

Publication Top Notes

📄 One-year prevalence of antimicrobial susceptibility pattern of methicillin-resistant Staphylococcus aureus recovered from raw meat 🥩🦠
Year: 2017 | Cited by: 121

📄 Phenotypic and genotypic characterization of antibiotic resistance in the methicillin-resistant Staphylococcus aureus strains isolated from hospital cockroaches 🏥🪳🦠
Year: 2019 | Cited by: 109

📄 Prevalence and antimicrobial resistance of Salmonella serotypes isolated from retail chicken meat and giblets in Iran 🍗🦠
Year: 2015 | Cited by: 95

📄 Microbiological Investigation of O‐Serogroups, Virulence Factors and Antimicrobial Resistance Properties of Shiga Toxin‐Producing Escherichia Coli Isolated from Food 🍽️🦠
Year: 2015 | Cited by: 82

Conclusion

Dr. Zohreh Mashak is a distinguished academic and researcher with a Ph.D. in Food Hygiene and Quality Control and a D.V.M. in Veterinary Medicine, specializing in food safety, microbiology, and antimicrobial interventions. With over 27 years of teaching experience across Ph.D., D.V.M., Master’s, and Bachelor’s levels, she has contributed extensively to student mentorship and curriculum development. Her research focuses on foodborne pathogens, antimicrobial packaging, probiotics, and antibiotic resistance, with multiple high-impact publications. She has played a vital role in laboratory accreditations, industry collaborations, and international workshops, reflecting her leadership in academia and applied research. These achievements make her a strong candidate for the Research for Excellence in Academia Award.

 

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)

Rahim Khan | Food Science | Best Researcher Award

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Dr. Rahim Khan | Food Science | Best Researcher Award

Dr. Rahim Khan, Universiti Putra Malaysia, Malaysia

Dr. Rahim Khan is a Postdoctoral Researcher in Food Science at Universiti Putra Malaysia with expertise in Functional Foods, Mycology, and Food Microbiology 🍽️🧫. He has led significant projects, including mycoprotein production and aflatoxin biocontrol 🌱. Dr. Khan earned his PhD in Food Science (2021) and holds two MSc degrees, one in Crop Improvement from the University of Nottingham 🌾 and another in Botany from the University of Peshawar 🌿. He has published extensively, including studies on mycotoxins and biocontrol strategies 📚. He is proficient in metagenomics sequencing, chromatographic analysis, and molecular characterization 🔬.

 

Publication profile

Scopus

Orcid

Education 🎓

Dr. Khan holds a PhD in Food Science from Universiti Putra Malaysia (2021) and has completed a Postdoctoral tenure at the same institution. His earlier academic achievements include an MSc in Crop Improvement from the University of Nottingham (2010) and an MSc in Botany from the University of Peshawar (2005), highlighting his solid foundation in biological and agricultural sciences.

Work Experience 👨‍🏫

Currently a Postdoctoral Researcher at Universiti Putra Malaysia (2022-2023), Dr. Khan has led research projects on mycoprotein production using Fusarium venenatum and on the biocontrol of aflatoxins using Aspergillus flavus. His previous experience as a Senior Lecturer of Biology at Qurtuba University further adds to his credibility in academic teaching and supervision.

Research Projects 🔬

Dr. Khan’s completed research projects include notable contributions to mycoprotein production and the characterization of non-aflatoxigenic Aspergillus flavus, both of which are vital to food safety and innovation in food science.

Awards and Certifications 🏆

Dr. Khan has earned multiple certifications in precision fermentation, PFAS methods development, and laboratory quality control, all demonstrating his ongoing commitment to professional development. His editorial board membership in the International Journal of Nutrition and Food Science further highlights his leadership in the field.

 

Conclusion 💡

Dr. Rahim Khan’s deep involvement in cutting-edge food science research, demonstrated by his significant publications, research leadership, and academic contributions, make him a compelling nominee for the Research for Best Researcher Award. His work on mycoprotein production and aflatoxin biocontrol has important applications in both academic and industrial settings, ensuring his research’s relevance and impact.

 

Publication Top Notes

  • Mycotoxins in Food: Occurrence, Health Implications, and Control Strategies – A Comprehensive Review (1 Citation) – Toxicon, 2024 📅
  • Exploring the Biochemical and Nutra-Pharmaceutical Prospects of Some Thymus Species – A Review (0 Citations) – Chemistry and Biodiversity, 2024 📅
  • A Comprehensive Review of Mycotoxins: Toxicology, Detection, and Effective Mitigation Approaches (4 Citations) – Heliyon, 2024 📅
  • Functional Food and Nutra-Pharmaceutical Potential of Goldenberry (0 Citations) – Handbook of Goldenberry, 2024 📅
  • Mycoprotein as a Meat Substitute: Production, Functional Properties, and Current Challenges – A Review (5 Citations) – International Journal of Food Science and Technology, 2024 📅
  • Aflatoxin Biosynthesis, Genetic Regulation, Toxicity, and Control Strategies: A Review (41 Citations) – Journal of Fungi, 2021 📅
  • Chromatographic Analysis of Aflatoxigenic Aspergillus flavus Isolated from Malaysian Sweet Corn (6 Citations) – Separations, 2021 📅
  • Co-Inoculation of Aflatoxigenic and Non-Aflatoxigenic Strains of Aspergillus flavus to Assess the Efficacy of Non-Aflatoxigenic Strains in Growth Inhibition and Aflatoxin B1 Reduction (9 Citations) – Agriculture, 2021 📅
  • Biocontrol of Aflatoxins Using Non-Aflatoxigenic Aspergillus flavus: A Literature Review (40 Citations) – Journal of Fungi, 2021 📅
  • Morphological Characterization and Determination of Aflatoxigenic and Non-Aflatoxigenic Aspergillus flavus Isolated from Sweet Corn Kernels and Soil in Malaysia (24 Citations) – Agriculture, 2020 📅

Gamal Hamad | Food Safety Award | Best Researcher Award

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Prof. Gamal Hamad | Food Safety Award | Best Researcher Award

Prof. Gamal Hamad, Arid Lands Cultivation Research Institute (ALCRI) /City of Scientific Research and Technological Applications, Egypt

Prof. Gamal Hamad’s extensive background in microbial genetics and food safety makes him a strong candidate for the Best Researcher Award. With a PhD in Microbial Genetics from Alexandria University, he has a deep understanding of the genetic mechanisms affecting food safety and contamination. His research interests focus on critical areas such as food toxicology, microbiology, and the development of new techniques to detect and reduce food contaminants.

Publication profile

Workshops

Prof. Hamad has actively participated in numerous workshops, including those on advanced technologies like X-Ray Diffraction, Liquid Chromatography, and Mass Spectrometry, reflecting his commitment to staying updated with the latest scientific advancements.

Training Courses

He has also contributed significantly to education and training, conducting various programs on food safety, quality, and advanced techniques in food chemistry for students and professionals in the field.

Research Focus

Prof. Gamal Hamad’s research primarily focuses on food safety and food contamination. His work includes the biochemical and functional properties of food components, strategies to detoxify harmful substances like mycotoxins, and the development of advanced food processing techniques. He explores the detection and reduction of food contaminants, such as aflatoxins, and investigates the antimicrobial and antioxidant properties of various natural compounds. His contributions also extend to functional foods, addressing both their benefits and safety. Overall, Prof. Hamad’s research is pivotal in ensuring the quality and safety of food products. 🍲🔬🧪

 

Publication Top Notes

  • “Biochemical and functional properties of Moringa oleifera leaves and their potential as a functional food” – Cited by 187 (2015) 🌿
  • “Nutritional quality of biscuit supplemented with wheat bran and date palm fruits (Phoenix dactylifera L.)” – Cited by 101 (2012) 🍪
  • “A review of recent innovative strategies for controlling mycotoxins in foods” – Cited by 82 (2022) 🧪
  • “Recent advances of colony-stimulating factor-1 receptor (CSF-1R) kinase and its inhibitors” – Cited by 70 (2018) 🔬
  • “Commercial probiotic cell-free supernatants for inhibition of Clostridium perfringens poultry meat infection in Egypt” – Cited by 58 (2020) 🐔
  • “Aflatoxin M1 Reduction in Milk by a Novel Combination of Probiotic Bacterial and Yeast Strains” – Cited by 58 (2018) 🥛
  • “Biochemical characterisation and application of keratinase from Bacillus thuringiensis MT1 to enable valorisation of hair wastes through biosynthesis of vitamin B-complex” – Cited by 57 (2020) 💊
  • “Detoxification of Aflatoxin B1 and Ochratoxin A Using Salvia farinacea and Azadirachta indica Water Extract and Application in Meat Products” – Cited by 33 (2021) 🍖
  • “Chemical composition, antioxidant, antimicrobial and anticancer activities of licorice (Glycyrrhiza glabra L.) root and its application in functional yoghurt” – Cited by 33 (2020) 🍦
  • “Advanced trends in controlling Helicobacter pylori infections using functional and therapeutically supplements in baby milk” – Cited by 30 (2015) 🍼
  • “The efficacy of bacterial and yeasts strains and their combination to bind aflatoxin B1 and B2 in artificially contaminated infants food” – Cited by 29 (2017) 👶
  • “Antimicrobial, Antioxidant and Anti-inflammatory Characteristics of Combination (Cassia fistula and Ocimum basilicum) Extract as Natural Preservative to Control & Prevent Food Spoilage” – Cited by 28 (2017) 🌿
  • “Supplementation of Cerelac baby food with yeast–probiotic cocktail strains induces high potential for aflatoxin detoxification both in vitro and in vivo in mother and baby” – Cited by 26 (2018) 👩‍👧
  • “Detection and inhibition of Clostridium botulinum in some Egyptian fish products by probiotics cell-free supernatants as bio-preservation agents” – Cited by 25 (2022) 🐟

Conclusion

Prof. Gamal Hamad’s expertise, coupled with his active participation in workshops and training, demonstrates his commitment to advancing food safety and toxicology. His contributions to research and education in these areas make him a deserving candidate for the Best Researcher Award.