Xiaojuan Xu | Functional Foods | Research Excellence Award

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Dr. Xiaojuan Xu | Functional Foods | Research Excellence Award

Nanyang Technological University | Singapore

Dr. Xiaojuan Xu is an emerging researcher in food science, nutrition, and biomolecular innovation, with research spanning functional foods, alternative proteins, nutraceuticals, and bioactive compounds. Her work emphasizes structure–function relationships influencing digestibility, nutrient bioavailability, and biological activity, alongside advanced studies on peptides and plant-derived compounds. She has contributed to 11 Scopus-indexed publications, achieving over 430 citations and an h-index of 7, reflecting steady scholarly impact. Her research includes innovative applications of betacyanin-rich extracts in food systems, investigation of anti-nutritional factors in plant proteins, and mechanistic studies of flavonoids, demonstrating interdisciplinary expertise bridging food chemistry, biotechnology, and applied nutrition research.

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Citations 432

Documents 11

h-index 7

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Featured Publications

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.

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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).

Anca Lucau-Danila | Nutrigenomics | Best Researcher Award

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Dr. Anca Lucau-Danila | Nutrigenomics | Best Researcher Award

Dr. Anca Lucau-Danila, University of Lille, France

Dr. Anca Lucau-Danila is an Associate Professor at the University of Lille, France, specializing in bioecology and agronomy. With a career spanning over two decades, she is a researcher at UMRt1158 BioEcoAgro and a leader of the “Chicory for One Health” joint team. She has published extensively, guided numerous PhD students and postdoctoral researchers, and contributed significantly to functional genomics, microbiome studies, and plant physiology. Her multidisciplinary expertise has shaped advancements in both academia and research. 🌿🔬🌍

Publication Profile

Orcid

Education

Dr. Lucau-Danila holds a PhD in Agronomy from the University Transilvania, Romania (1996). She completed postdoctoral studies in molecular biology at UCL Louvain-la-Neuve, Belgium (2000) and omics at ENS Paris, France (2004). She earned an HDR in Omics from the University of Lille, France (2014). Her educational journey laid a strong foundation for her research in genomics, plant biology, and microbial ecosystems. 🎓🔬🌱

Experience

Dr. Lucau-Danila has held various esteemed academic positions since 2004, including Assistant Professor at the University of Lille. She directs the SOPHYA International Associated Laboratory and leads the Chicory for One Health team. As Head of the Transcriptomic Platform of UMRtBioEcoAgro, she has supervised 12 PhD students and several postdocs. Additionally, she serves on scientific committees and has been an expert evaluator for ANSES projects. Her leadership and collaborative research efforts have contributed to advancing scientific knowledge in her field. 👩‍🏫💼📚

Awards and Honors

Dr. Lucau-Danila has received numerous recognitions for her scientific contributions. She is a member of the Conseil Scientifique de l’Environnement du Nord Pas de Calais and the Société Botanique du Nord de la France. Her research has garnered international acclaim, reflected in her 37 peer-reviewed publications and 7,467 citations. She has been a dedicated expert evaluator for ANSES and is an associated editor for the Annals of Forest Research. 🏆🌍🎖️

Research Focus

Dr. Lucau-Danila’s research spans three primary areas: 1) transcriptomic responses of plants to environmental stresses, 2) nutrigenomics through DNA microarrays and RNA-seq, and 3) microbial ecosystems within the One Health approach using metagenomic analyses. Her work bridges plant biology and microbiology, aiming to understand stress responses and ecosystem health for sustainable agriculture and environmental protection. 🌱🧬🌿

Publication Top Notes

  • Genomic Analyses of Weissella cibaria W25, a Potential Bacteriocin-Producing Strain – Microorganisms (2022) 🌍🔬

  • Chicory: Understanding the Effects and Effectors of This Functional Food – Nutrients (2022) 🥬💪

  • Vaginal Microbiota: Age Dynamic and Ethnic Particularities of Algerian Women – Microbial Ecology (2021) 🌱🧬

  • A Leaderless Two-Peptide Bacteriocin, Enterocin DD14, Is Involved in Its Own Self-Immunity – Frontiers in Bioengineering and Biotechnology (2020) 🧫🛡️

  • Chicory Root Flour – A Functional Food with Potential Multiple Health Benefits Evaluated in a Mice Model – Journal of Functional Foods (2020) 🐭🥗

  • High-Dose Dietary Supplementation with Zinc Prevents Gut Inflammation – FASEB Journal (2020) 🧬🛡️

  • Metabolic Shift of an Isogenic Strain of Enterococcus faecalis 14, Deficient in Its Own Bacteriocin Synthesis – International Journal of Molecular Sciences (2020) 🦠🔍

  • Chicory Roots for Prebiotics and Appetite Regulation: A Pilot Study in Mice – Journal of Agricultural and Food Chemistry (2018) 🌱🍽️

  • Intra-Platform Comparison of 25-mer and 60-mer Oligonucleotide Nimblegen DNA Microarrays – BMC Research Notes (2013) 🧬💡

  • Exploring Chloroplastic Changes Related to Chilling and Freezing Tolerance During Cold Acclimation of Pea – Journal of Proteomics (2013) 🌿❄️

Hassan Rezaeinia | Food Science | Best Researcher Award

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Dr. Hassan Rezaeinia | Food Science | Best Researcher Award

Dr. Hassan Rezaeinia, Research Instaitute of Food Science and Technology of Mashhad, Iran

Dr. Hassan Rezaeinia, born in 1990, is a skilled food scientist and engineer specializing in food nanotechnology. He holds a Ph.D. in Food Science and Engineering from the Research Institute of Food Science and Technology (RIFST), Iran. With extensive research experience, Dr. Rezaeinia focuses on electrospinning, food structure development, and bioactive compound delivery. He is committed to advancing food technologies, particularly in the design and production of fast-dissolving oral films and bio-nanocomposites. His work has been published in high-impact journals, and he is actively involved in both academic and industrial research. 🍽️🔬📚

Publication Profile

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Education

Dr. Hassan Rezaeinia completed his Ph.D. in Food Science and Engineering at RIFST, Iran (2016-2022). His thesis focused on producing fast-dissolving oral films using electrospinning, specifically comparing release processes in sandwich structures with cyclodextrin carriers. He also holds an M.Sc. in Food Science and Technology from the University of Tehran (2013-2015), where he optimized the spray drying process for date syrup and skim milk. His B.Sc. in Food Science was completed at the University of Ilam, Iran, where he ranked first in his class. 🎓📚👨‍🎓

Experience

Dr. Rezaeinia’s career includes significant roles in both research and industry. He has served as Pasta Sauce R&D Team Leader at Zar Holding (2022–present) and Factory Manager at Hana Sepand Maze Afarin Food and Pharmaceutical Industries Co. (2020-2022). He also worked as a Research and Development Scientist at the same company (2019–2022), specializing in flavor formulation. Additionally, Dr. Rezaeinia has extensive academic experience, including a sabbatical at the University of Tehran, where he contributed to projects involving bioactive compound release and shelf-life extension in food products. 🍝🔬💼

Awards and Honors

Dr. Rezaeinia has achieved significant academic success, including ranking 15th in the national Ph.D. exam in Iran (2018) out of 2536 participants and 73rd in the national M.Sc. exam (2013). He also received the first rank among B.Sc. students in Food Science and Technology at the University of Ilam, Iran. His research contributions have been recognized through various industry-based honors, and he has received funding for his projects, further cementing his position as a prominent figure in food nanotechnology and engineering. 🏆🥇🎖️

Research Focus

Dr. Rezaeinia’s research interests span several cutting-edge areas within food science and technology. He focuses on the development of fast-dissolving oral delivery systems, using nanostructures to enhance the bioavailability of bioactive compounds. His work includes the optimization of electrospinning techniques, nanocomposites, and hydrogels to improve the stability and release of essential oils and other active ingredients in food and pharmaceutical systems. Additionally, he is dedicated to exploring sustainable food preservation methods and the extraction of bioactive compounds from plant and algal sources. 🍃💊🔬

Publication Top Notes

  • Electrohydrodynamic atomization of Balangu (Lallemantia royleana) seed gum for the fast-release of Mentha longifolia L. essential oil – H Rezaeinia, B Ghorani, B Emadzadeh, N Tucker | Cited by: 122 | Year: 2019 🌱💧

  • Sustained release modeling of clove essential oil from the structure of starch-based bio-nanocomposite film reinforced by electrosprayed zein nanoparticles – Z Alinaqi, A Khezri, H Rezaeinia | Cited by: 89 | Year: 2021 🌿🧪

  • Electrospun balangu (Lallemantia royleana) hydrocolloid nanofiber mat as a fast-dissolving carrier for bergamot essential oil – H Rezaeinia, B Emadzadeh, B Ghorani | Cited by: 89 | Year: 2020 🌾🍃

  • Improvements in gelatin cold water solubility after electrospinning and associated physicochemical, functional and rheological properties – B Ghorani, B Emadzadeh, H Rezaeinia, SJ Russell | Cited by: 77 | Year: 2020 💧🔬

  • Enrichment of zein nanofibre assemblies for therapeutic delivery of Barije (Ferula gummosa Boiss) essential oil – M Heydari-Majd, H Rezaeinia, MR Shadan, B Ghorani, N Tucker | Cited by: 63 | Year: 2019 🌿💊

  • Sustained-release modeling of clove essential oil in brine to improve the shelf life of Iranian white cheese by bioactive electrospun zein – S Tayebi-Moghaddam, R Khatibi, S Taklavi, M Hosseini-Isfahani, … | Cited by: 53 | Year: 2021 🧀🌿

  • Prolonged-release of menthol through a superhydrophilic multilayered structure of balangu (Lallemantia royleana)-gelatin nanofibers – H Rezaeinia, B Ghorani, B Emadzadeh, M Mohebbi | Cited by: 51 | Year: 2020 🌱🧴

  • Electrospun plant protein-based nanofibers loaded with sakacin as a promising bacteriocin source for active packaging against Listeria monocytogenes in quail breast – M Heydari-Majd, MR Shadan, H Rezaeinia, B Ghorani, F Bameri, … | Cited by: 15 | Year: 2023 🍗🦠

  • Role of cyclodextrin inclusion complexes assembled in the fast-dissolving structures of electrospun gelatin mats to extend the release of menthol – H Rezaeinia, A Farahmand, B Emadzadeh, M Hosseini-Isfahani, … | Cited by: 7 | Year: 2024 🧴🔄

  • The novel nano-electrospray delivery of curcumin via ultrasound assisted Balangu (Lallemantia royleana) hydrocolloid-chickpea protein interaction – N Aliabbasi, S Mehrabi, M Kheirandish, S Gashtasbi, M Mokhtarian, … |Year: 2025 🌿🍊

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 📅

Jiaoyan Ren | Nutrition Award | Best Researcher Award

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Prof. Jiaoyan Ren | Nutrition Award | Best Researcher Award

Prof. Jiaoyan Ren, South China University of Technology, China

Prof. Dr. Jiaoyan Ren 📚 is a distinguished professor at the School of Food Science and Engineering, South China University of Technology (SCUT) 🌏. With a joint Master’s and PhD from SCUT, she has significant international research experience 🌟. Dr. Ren has been honored with awards like the Youth Cheung Kong Scholars and Guangdong Province Distinguished Young Scholars 🌟. She holds over 52 authorized invention patents and has published 120 high-impact papers 📰. As an editorial member and conference speaker, her work in food science has a global reach 🌐. She also mentors young innovators and promotes academic excellence 🎓.

 

Publications Profile

Google Scholar

Academic and Professional Background 🎓

Dr. Jiaoyan Ren is a professor at the School of Food Science and Engineering, South China University of Technology (SCUT) 🌟. She also serves as the Associate Director of the Food Nutrition and Health Research Institute and is a principal investigator at the Sino-Singapore International Joint Research Institute. As a “Shen Nong” Distinguished Researcher, she has received multiple accolades, including the Youth Cheung Kong Scholars Programme of China and the Guangdong Province Special Support Plan for High-Level Talents 🌟.

Achievements 🏆

Dr. Ren has presided over significant national and provincial projects, earning prestigious awards such as the Natural Science Award from the Ministry of Education and the Guangdong Science and Technology Award 🥇. She has guided students to win awards, applied for 89 invention patents, and contributed to national industry standards 🧠.

Research Focus

Dr. Jiaoyan Ren focuses on the intersection of food chemistry and biotechnology, with particular emphasis on the isolation and characterization of bioactive peptides and polysaccharides 🌿. Her work primarily explores antioxidant and functional properties of proteins from diverse sources such as grass carp, soy, and loach 🐟🌰. She employs advanced techniques like chromatography and mass spectrometry for purification and structural analysis 🔬. Dr. Ren’s research also delves into improving food functional properties through enzymatic hydrolysis and protein modifications, contributing significantly to food safety and nutritional science 🌟🥗. Her studies have substantial applications in enhancing the nutritional quality and health benefits of food products 🥤.

 

Publications Top Notes

 

Sodeif Azadmard-Damirchi | Food Science | Best Researcher Award

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Prof Dr. Sodeif Azadmard-Damirchi | Food Science | Best Researcher Award

Prof Dr. Sodeif Azadmard-Damirchi, University of TabrizIran,Iran

Prof. Dr. Sodeif Azadmard-Damirchi is a distinguished professor in Food Science and Technology at the University of Tabriz, Iran. With a PhD in Food Chemistry from SLU, Sweden, and extensive experience, he specializes in lipid chemistry, particularly olive oil quality and adulteration detection. He’s a prolific researcher with numerous publications and honors, including awards from the American Oil Chemists’ Society. As a dedicated educator, he has supervised and examined numerous graduate theses. Prof. Azadmard-Damirchi is also actively involved in standardization committees and editorial roles in academic journals. 🌱🔬📚

Publication Profile:

Scopus

Orcid

Google Scholar

Education and qualifications:

Prof. Dr. Sodeif Azadmard-Damirchi obtained his PhD in Food Sciences from the Swedish University of Agricultural Sciences in Uppsala, Sweden. His doctoral research focused on olive oil, specifically phytosterols and the detection of adulteration with hazelnut oil, as well as chemical interesterification. 📜🎓 His work contributed significantly to the understanding of lipid chemistry and quality control in edible oils. This education laid the foundation for his distinguished career as a researcher and educator in the field of Food Science and Technology. 🌟

 

Employment:

Prof. Dr. Sodeif Azadmard-Damirchi serves as a distinguished Professor in the Department of Food Science and Technology at the University of Tabriz, located in Tabriz, East Azerbaijan, Iran. 🏫 With a wealth of experience spanning over two decades, he has made significant contributions to the academic and research landscape of food science. 🥼🔬 His role involves teaching, mentoring graduate students, conducting groundbreaking research, and leading various academic initiatives. Prof. Azadmard-Damirchi’s expertise and dedication have not only enriched the university’s academic environment but have also made a notable impact on the broader field of food science and technology. 🌱🌟

 

Professional experience:

Prof. Dr. Sodeif Azadmard-Damirchi’s professional journey in food science began at Urmia University, Iran, from 2002 to 2003. 🏫 He then transitioned to the Department of Food Science and Technology at the University of Tabriz in 2007, where he has remained dedicated to advancing the field ever since. 🌱 Over the years, he has progressed from Assistant Professor (2007-2011) to Associate Professor (2011-2015), and finally to Professor in 2015, reflecting his expertise and commitment to education and research. 🎓🔬 His tenure at the University of Tabriz has been marked by significant contributions to both academia and the food industry. 🌟

 

Honors:

Prof. Dr. Sodeif Azadmard-Damirchi’s illustrious career is adorned with numerous honors, showcasing his outstanding academic achievements and contributions to the field of food science. 🏅 He secured the top position nationally in both his Master’s and PhD examinations in 2000 and 2002, respectively, in Iran. 🎓 His groundbreaking research earned him the prestigious Analytical Division Student Award in 2006 from the American Oil Chemists’ Society. 🌟 This recognition was for his innovative work on developing a new method to detect adulteration in vegetable oils. Additionally, he was honored as a Distinguished Young Researcher at the University of Tabriz in 2009 and completed a specialized training program under the Malaysian Technical Cooperation Program in 2017. 🌱

Research Focus:

Prof. Dr. Sodeif Azadmard-Damirchi’s research focus primarily revolves around lipid chemistry, with a particular emphasis on edible oils. 🌱 His work spans various aspects, including the detection of adulteration in vegetable oils using innovative methods such as solid-phase extraction (SPE) and phytosterol analysis. Additionally, he investigates the impact of pretreatment techniques, such as microwaving, on the oxidative stability and nutraceutical content of oils. 🍲 His research also delves into encapsulation techniques for preserving bioactive compounds in food products. Through his diverse array of studies, Prof. Azadmard-Damirchi continually contributes to advancing knowledge in the field of food science and technology. 🔬

Publication Top Notes:

  1. Effect of pretreatment with microwaves on oxidative stability and nutraceuticals content of oil from rapeseed – Cited by 343 (2010) 🔥
  2. Vegetable oil blending: A review of physicochemical, nutritional and health effects – Cited by 224 (2016) 🥑
  3. Use of gelatin and gum Arabic for encapsulation of black raspberry anthocyanins by complex coacervation – Cited by 199 (2018) 🍇
  4. Sterol fractions in hazelnut and virgin olive oils and 4, 4′-dimethylsterols as possible markers for detection of adulteration of virgin olive oil – Cited by 167 (2005) 🌱
  5. Milk thistle seed oil constituents from different varieties grown in Iran – Cited by 143 (2009) 🥛
  6. Effect of roasting and microwave pre-treatments of Nigella sativa L. seeds on lipase activity and the quality of the oil – Cited by 135 (2019) 🔬
  7. Antibacterial properties of LDPE nanocomposite films in packaging of UF cheese – Cited by 133 (2016) 🧀
  8. Novel solid-phase extraction method to separate 4-desmethyl-, 4-monomethyl-, and 4, 4′-dimethylsterols in vegetable oils – Cited by 132 (2006) 🌿
  9. Liposomes as carrier vehicles for functional compounds in food sector – Cited by 125 (2016) 💧
  10. Double emulsion followed by complex coacervation as a promising method for protection of black raspberry anthocyanins – Cited by 103 (2018) 🍇
  11. Microwave pretreatment as a promising strategy for increment of nutraceutical content and extraction yield of oil from milk thistle seed– Cited by 102 (2019) 🥛
  12. Effects of α‐tocopherol on oxidative stability and phytosterol oxidation during heating in some regular and high‐oleic vegetable oils – Cited by 97 (2008) 🌿