Amparo Gamero | Food Science | Best Researcher Award

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Prof. Dr. Amparo Gamero | Food Science | Best Researcher Award

University of Valencia | Spain

Prof. Dr. Amparo Gamero is a distinguished researcher and full professor at the Universitat de València, Spain, in the Department of Preventive Medicine and Public Health, Food Science, Toxicology, and Legal Medicine, Faculty of Pharmacy, holding a full-time civil servant position since November 2022. She also serves as a collaborating professor at the Universitat Oberta de Catalunya for the Master’s programs in Nutrition and Health and Food in Physical Activity and Sport. Prof. Dr. Amparo Gamero has an extensive research career spanning over 18 years, including postdoctoral research through the Marie Curie Program at NIZO Food Research B.V. Her research focuses on food science, nutrition, biotechnology, fermented plant-based beverages, bioaccessibility of phytochemicals, antioxidant capacity, probiotic viability, and Mediterranean lifestyle adherence. She has authored 59 publications cited 1,016 times, with an h-index of 18, reflecting her significant impact in the field. Prof. Dr. Amparo Gamero integrates high-quality research with teaching and management, collaborating with over 176 international co-authors, establishing her as a leading expert in nutritional science and public health.

Profile: Scopus | Orcid | Google Scholar

Featured Publications

  • Tronchoni, J., Gamero, A., Arroyo-López, F. N., Barrio, E., & Querol, A. (2009). Differences in the glucose and fructose consumption profiles in diverse Saccharomyces wine species and their hybrids during grape juice fermentation. International Journal of Food Microbiology, 134(3), 237–243.

  • Gamero, A., Quintilla, R., Groenewald, M., Alkema, W., Boekhout, T., … (2016). High-throughput screening of a large collection of non-conventional yeasts reveals their potential for aroma formation in food fermentation. Food Microbiology, 60, 147–159.

  • Gamero, A., Tronchoni, J., Querol, A., & Belloch, C. (2013). Production of aroma compounds by cryotolerant Saccharomyces species and hybrids at low and moderate fermentation temperatures. Journal of Applied Microbiology, 114(5), 1405–1414.

  • Stribny, J., Gamero, A., Pérez-Torrado, R., & Querol, A. (2015). Saccharomyces kudriavzevii and Saccharomyces uvarum differ from Saccharomyces cerevisiae during the production of aroma-active higher alcohols and acetate esters using their … International Journal of Food Microbiology, 205, 41–46.

  • Gamero, A., Manzanares, P., Querol, A., & Belloch, C. (2011). Monoterpene alcohols release and bioconversion by Saccharomyces species and hybrids. International Journal of Food Microbiology, 145(1), 92–97.

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).

Malmi Wickramasinghe | Food Science | Best Researcher Award

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Ms. Malmi Wickramasinghe | Food Science | Best Researcher Award

National Institute of Fundamental Studies | Sri Lanka

Ms. Malmi Wickramasinghe is a dedicated researcher in Food Science and Technology, holding a First-Class BSc (Hons) degree from Sabaragamuwa University of Sri Lanka and currently completing her MPhil in Food Science and Technology at the University of Peradeniya. With a strong research portfolio in nutritional biochemistry, food analysis, human nutrition, and dietary assessments, she has contributed significantly to understanding food security and clinical nutrition. She has authored research papers, review articles, book chapters, and conference presentations, while also securing a patent for an anti-diabetic soup mix now available in the market. Her work has been recognized with multiple prestigious awards, including the Research Excellence Award (2024) and finalist recognition at the 3MT Thesis Competition (2025). She has collaborated internationally with institutions such as King’s College London and has served as a reviewer for high-impact Q1 journals, demonstrating her academic credibility and leadership in the scientific community. Alongside her research, she mentors undergraduate trainees and contributes actively to scientific associations and conferences. Her research outputs include 29 citations across 5 documents with an h-index of 2, highlighting her growing academic impact and positioning her as a promising young scientist with significant potential for global contributions.

Profile: Scopus | Orcid | Google Scholar

Featured Publications

  • Wickramasinghe, M. A., Nadeeshani, H., Sewwandi, S. M., Rathnayake, I., … (2023). Comparison of nutritional composition, bioactivities, and FTIR-ATR microstructural properties of commercially grown four mushroom species in Sri Lanka; Agaricus bisporus Food Production, Processing and Nutrition, 5(1), 43. Cited by: 25

  • Wickramasinghe, M., Katyana, K., Sewwandi, K., Rathnayaka, I., … (2024). Exploration of antioxidant activities, microstructural properties, and fatty acid composition of three cyanobacteria species. Biocatalysis and Agricultural Biotechnology, 56, 103015. Cited by: 5

  • Hiththatiyage, R., Senavirathne, S., Wickramasinghe, M., Rathnayaka, I., … (2025). Nutritional Composition and Bioactive Properties of Four Duckweed Varieties in Sri Lanka.

  • Hiththatiyage, R., Wickramasinghe, M., Rathnayaka, I., Dias, C., … (2025). Biodegradation of mycotoxins using postbiotics. In Postbiotics (pp. 681–701).

  • Wickramasinghe, M., Rathnayaka, I., Hiththatiyage, R., Dias, C., … (2025). Antioxidant activity of postbiotics. In Postbiotics (pp. 469–489).

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

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

 

Zehra Güler | Food Enginering | Best Researcher Award

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Prof. Zehra Güler | Food Enginering | Best Researcher Award

Professor at Mustafa Kemal University, Turkey

Prof. Zehra Güler is a distinguished academic and expert in Dairy Processing Technology, currently serving as a Professor at Hatay Mustafa Kemal University, Faculty of Agriculture, Department of Food Engineering. With decades of research and teaching experience, Prof. Güler has made significant contributions to food engineering, particularly in dairy product development and processing. Her work spans various aspects of food quality, sensory characteristics, and food innovations, with a focus on improving dairy products through advanced processing methods.

Publication Profile

Google Scholar

ORCID

🎓 Education

Prof. Güler earned her PhD in Dairy Processing Technology from Ankara University in 2000. Her thesis focused on the relationship between free fatty acids and sensory characteristics in cheeses. She also holds an MSc in Dairy Processing Technology from Ankara University (1992), where she explored the use of buttermilk powder in yogurt production. Her BSc in Dairy Processing Technology was completed in 1988, marking the foundation of her academic career.

💼 Experience

Prof. Güler’s academic career began as a Research Assistant at Ankara University (1990-1992). She advanced through ranks to Assistant Professor (2002-2008) and Associate Professor (2008-2014) at Mustafa Kemal University. In 2014, she achieved the title of Professor. She has also been a Visiting Lecturer at Georgia Institute of Technology (2008) and has supervised numerous Master’s and PhD theses. Prof. Güler has led various research projects focused on dairy product innovations and quality enhancement, playing a pivotal role in the academic development of her students.

🏅 Awards and Honors

Prof. Güler has received multiple accolades for her contributions to dairy technology and food engineering. Her recognition includes prestigious academic honors for her research excellence, project leadership, and contribution to the field of food engineering. Notably, her work on improving the quality of traditional dairy products has earned her accolades from both national and international organizations. Her dedication to advancing food technology is reflected in her ongoing involvement in several funded research projects.

🔬 Research Focus

Prof. Güler’s research is centered on Dairy Processing Technology, particularly in improving dairy product quality, sensory characteristics, and the development of innovative food products. Her recent projects include the production of ginger yogurt, mint-flavored kefir, and the examination of biochemical properties in traditional cheeses. She also investigates the effects of different pasteurization methods and milk treatments on dairy products’ texture and quality, with the aim of improving production techniques and reducing food waste.

Publication Top Notes

Levels of 24 minerals in local goat milk, its strained yoghurt and salted yoghurt (tuzlu yoğurt)
Authors: Z. Güler
Citations: 170
Year: 2007

Changes in salted yoghurt during storage
Authors: Z. Güler
Citations: 127
Year: 2007

Rootstock potential of Turkish Lagenaria siceraria germplasm for watermelon: plant growth, yield and quality
Authors: F. Karaca, H. Yetişir, I. Solmaz, E. Candir, Ş. Kurt, N. Sari, Z. Güler
Citations: 125
Year: 2012

Cholesterol
Authors: L.M.L. Nollet, F. Toldrá, Z. Güler, P.W. Young
Citations: 100
Year: 2009

Evaluation of volatile compounds and free fatty acids in set types yogurts made of ewes’, goats’ milk and their mixture using two different commercial starter cultures during …
Authors: Z. Güler, A.C. Gürsoy-Balcı
Citations: 97
Year: 2011

Characterization of volatile compounds and organic acids in ultra-high-temperature milk packaged in tetra brik cartons
Authors: A. Dursun, Z. Güler, Y.E. Şekerli
Citations: 73
Year: 2017

Glycolysis, lipolysis and proteolysis in raw sheep milk Tulum cheese during production and ripening: Effect of ripening materials
Authors: A. Tekin, Z. Güler
Citations: 61
Year: 2019

Effects of breed and lactation period on some characteristics and free fatty acid composition of raw milk from Damascus goats and German fawn x Hair goat b_1 crossbreds
Authors: Z. Güler, M. Keskin, T. Masatçioğlu, S. Gül, O. Biçer
Citations: 58
Year: 2007

Characteristics of physico-chemical properties, volatile compounds and free fatty acid profiles of commercial set-type Turkish yoghurts
Authors: Z. Güler, Y.W. Park
Citations: 55
Year: 2011

The essential mineral concentration of Torba yoghurts and their wheys compared with yoghurt made with cows’, ewes’ and goats’ milks
Authors: Z. Güler, H. Şanal
Citations: 54
Year: 2009

✅ Conclusion

Prof. Dr. Zehra Güler is highly suitable for the Best Researcher Award in the domain of Food Engineering and Dairy Technology. Her strong academic background, leadership in research, and contributions to traditional and functional dairy products position her as a valuable candidate. While international visibility could be enhanced, her consistent dedication to research, teaching, and institutional development speaks volumes about her excellence in academia.

Fatma Tayhan | Dietician | Best Researcher Award

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Assist. Prof. Dr. Fatma Tayhan | Dietician | Best Researcher Award

Assist. Prof at çankırı karatekin unversity, Turkey

Fatma Tayhan is an Assistant Professor in Nutrition and Dietetics, known for her work on obesity, mental health, and dietary behavior. With a deep commitment to scientific research and education, she has contributed significantly through her academic roles, mentorship, and national research projects. She actively supports student development and leads impactful studies in public health nutrition. Dr. Tayhan blends her academic expertise with real-world problems, aiming to improve community health outcomes through evidence-based nutrition strategies and education. Her multidisciplinary approach places her at the forefront of innovative nutritional science in Turkey.

Publication Profile

Google Scholar

Academic Background

Fatma Tayhan earned her PhD in Nutrition and Dietetics from Ankara University in 2022, focusing on salivary amylase gene copy number and obesity. She completed her MSc in Dietetics at Hacettepe University in 2017, where she researched the influence of media on adolescents’ food consumption. Her undergraduate degree was from Erciyes University’s Department of Nutrition and Dietetics in 2012. Her educational journey reflects her strong foundation in nutrition science, combining genetics, behavioral research, and public health. Through rigorous academic training, she has developed a comprehensive understanding of nutritional challenges across life stages.

Professional Background

Dr. Fatma Tayhan began her academic career as a Research Assistant at Gümüşhane University in 2015, before becoming a Lecturer at Çankırı Karatekin University in 2020. She is currently serving as an Assistant Professor, teaching various undergraduate courses and supervising graduate theses. Over the years, she has managed numerous academic and research duties, mentoring students in nutrition science and public health. She also participated in several TÜBİTAK-funded national projects. Her professional path reflects dedication to teaching, mentoring, and exploring solutions for nutrition-related health problems in diverse populations.

Awards and Honors

While specific individual awards are not listed, Fatma Tayhan has been recognized through significant roles in national TÜBİTAK-funded research projects, highlighting her expertise and credibility in the field. Her studies have been published in high-impact international journals, underscoring her scientific contributions. She is actively involved in public health nutrition research and curriculum development, contributing to national health strategies. Her mentorship of graduate students and collaborations on mental health and nutrition place her among the respected scholars advancing dietetics in Turkey. Her professional milestones reflect consistent academic excellence and impact.

Research Focus

Dr. Tayhan’s research centers on nutrition behavior, obesity, eating disorders, and public health. She explores the genetic, psychological, and environmental factors influencing eating habits, particularly in vulnerable populations like adolescents, pregnant women, and individuals with chronic diseases. Her recent work includes post-disaster trauma and emotional eating, Mediterranean diet adherence, and the effects of digital addiction on nutrition. By blending genetics (e.g., AMY1 gene), dietary assessment, and mental health metrics, she promotes a holistic understanding of nutrition’s role in overall well-being. Her interdisciplinary focus bridges research and practice in preventive nutrition.

Publication Top Notes

📘 Relationship between eating disorders and internet and smartphone addiction in college students
📅 Year: 2021 | 📊 Cited by: 107 | 🧠📱🍽️

📘 Healthy Eating Index (HEI-2015) of female college students according to obesity and exercise participation
📅 Year: 2021 | 📊 Cited by: 22 | 🥗🏃‍♀️🎓

📘 Evaluation of university students’ Mediterranean diet quality and sustainable eating behaviors: a cross-sectional study
📅 Year: 2025 | 📊 Cited by: 1 | 🌿🌍🎓

📘 An investigation of the effects of COVID-19 fear on the nutrition habits and emotional appetites of healthcare professionals
📅 Year: 2024 | 📊 Cited by: 1 | 😷🥘❤️‍🩹

Conclusion

Assist. Prof. Fatma Tayhan is an outstanding academic and researcher in the field of Nutrition and Dietetics, with a strong interdisciplinary foundation and a proven track record of impactful contributions. Holding a doctorate from Ankara University with a focus on genetics, endocrinology, and obesity, she complements her academic background with over ten peer-reviewed publications in prestigious journals, addressing a wide range of critical topics such as eating behavior, media influence, mental health, and public health nutrition. She actively mentors graduate students on socially relevant research themes, leads nationally recognized TÜBİTAK-funded projects, and integrates her work with public health concerns, technology, and psychology—demonstrating a commitment to interdisciplinary, solution-driven science. Her dynamic teaching portfolio further reflects a dedication to academic excellence and community engagement. Collectively, these credentials establish her as a highly deserving candidate for a Best Researcher 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)

Yuhuan Zhang | Food Science Award | Best Researcher Award

Published on by Global Academic Awards

Assoc Prof Dr. Yuhuan Zhang | Food Science Award | Best Researcher Award

Assoc Prof Dr. Yuhuan Zhang, Shaanxi Normal University, China

Dr. Yuhuan Zhang is an Associate Professor at the College of Food Engineering and Nutrition Science, Shaanxi Normal University. He earned his Ph.D. from Southwest University (2019), M.S. from Northwest Agriculture and Forestry University (2016), and B.S. from Yantai University (2013). His research focuses on functional foods and nanofoods. He has led significant projects, including in situ detection of BPA and development of inulin-based functional products.

Publication Profile

Scopus

Orcid

Educational Experience 🎓

Dr. Yuhuan Zhang is an accomplished academic in the field of food engineering and nutrition science. He completed his Ph.D. at Southwest University from 2016 to 2019, his M.S. at Northwest Agriculture and Forestry University from 2013 to 2016, and his B.S. at Yantai University from 2009 to 2013.

Work Experience 🏢

Dr. Zhang began his academic career as a Lecturer at the College of Food Engineering and Nutritional Sciences, Shaanxi Normal University, from October 2019 to December 2021. Since December 2021, he has been serving as an Associate Professor at the same institution.

Research Focus

Dr. Yuhuan Zhang, an Associate Professor at the College of Food Engineering and Nutrition Science, Shaanxi Normal University, specializes in functional food and nanofood. His research focuses on the development of innovative detection methods for food safety, including the in situ detection of bisphenols and other contaminants. Additionally, he explores the synthesis and application of nanomaterials for enhanced biocatalytic activities and ultrasensitive sensing. Dr. Zhang’s work is instrumental in advancing food safety technologies and improving nutritional outcomes through cutting-edge nanotechnology and biochemistry. 🌾🍽️🔬

 

Publication Top Notes

  • “Defect-rich RuO2/IrO2 heterojunction with dual enzyme-mimic activities for boosting biocatalytic disinfection” – Chemical Engineering Journal, 2024, cited by 0 🌟
  • “Fe(Ⅲ) concentrations controlled highly soluble carboxylated inulin–Fe toward efficient supplement of iron” – Food Hydrocolloids, 2023, cited by 0 🌾
  • “Simultaneous determination of squalene, tocopherols and phytosterols in edible vegetable oil by SPE combined with saponification and GC-MS” – LWT, 2022, cited by 3 🧪
  • “Solvent-engineered morphologies of Mn-MOF toward ultrasensitive sensing cell superoxide” – Electrochimica Acta, 2022, cited by 2 ⚛️
  • “Biochar-supported Cu nanocluster as an electrochemical ultrasensitive interface for ractopamine sensing” – Food Chemistry: X, 2022, cited by 4 🧬
  • “Tailoring diameters of carbon nanofibers with optimal mesopores to remarkably promote hemin adsorption toward ultrasensitive detection of bisphenol A” – Food Chemistry, 2022, cited by 5 🧫
  • “A lab-on-injector device with Au nanodots confined in carbon nanofibers for in situ electrochemical BPA sensing in beverages” – Food Control, 2022, cited by 6 🍹
  • “Electrochemical detection of bisphenols in food: A review” – Food Chemistry, 2021, cited by 10 🍴
  • “Electrochemically tuning Li1+xFePO4 for high oxidation state of rich Li+ toward highly sensitive detection of nitric oxide” – Electrochimica Acta, 2021, cited by 7 🚦
  • “A multi-component Cu2O@FePO4 core–cage structure to jointly promote fast electron transfer toward the highly sensitive in situ detection of nitric oxide” – Nanoscale, 2019, cited by 12 🧩