Mohsen Mokhtarain | Food Science | Best Researcher Award

Published on by Agri Scientist

Mr. Mohsen Mokhtarain | Food Science |  Best Researcher Award

College of Food Science and Nutritional Engineering, China Agricultural University, China

Mohsen Mokhtarian is currently pursuing his Ph.D. at the College of Food Science and Nutritional Engineering, China Agricultural University (CAU), Beijing. His academic interests lie in food science and nutrition, with a focus on research-driven innovation in food processing and safety. Mohsen is actively engaged in international academic collaboration and brings a strong interdisciplinary background to his research.

Profile:

🎓 Academic Background:

Holding an M.Sc. in Food Science and Technology, I specialize in food processing, preservation, and food engineering. Over the past decade, I have supervised graduate students and conducted innovative research, resulting in high-impact journal publications, translated books, and authored textbooks. My technical expertise spans HPLC, FTIR, rheology, and food drying technologies. Notably, I contributed to the development of cold plasma drying methods and the extraction of bioactive compounds, serving as a reviewer for international journals and contributing meaningfully to both academia and industry.

🔬 Research & Innovations:

  • Key Research Areas:

    • Food Engineering & Rheology

    • Drying of Food & Agri-Products

    • Advanced Technologies (Ultrasound, Cold Plasma)

    • ANN, RSM, Fuzzy Logic for Process Optimization

    • Dryer Design (Solar, Nano-Spray)

    • Bioactive Compound Extraction

    • Edible Coatings for Preservation

  • Notable Contributions:
    I’ve advanced food preservation methods by leveraging deep learning for monitoring drying processes, improving product quality via moisture and color tracking. I developed nutrient-rich yogurt fortified with bitter orange seed powder and created edible coatings to extend shelf-life. These innovations have improved both industrial practices and consumer health outcomes.

📚 Books Published (Selected Titles & ISBNs):

Total: 17 books (translated and authored)
Examples:

  1. Drying in the Dairy Industry – ISBN: 978-622-294-637-1

  2. Food Lipids – ISBN: 978-622-91867-0-1

  3. Probiotics in Mental Health – ISBN: 978-622-294-400-1

  4. Fundamentals of Osmotic Dehydration of Food – ISBN: 978-600-8588-72-6

  5. Adapting High Hydrostatic Pressure (HPP) for Food Processing – ISBN: 978-964-8195-61-3
    Full list available upon request.

🧪 Experience:

  • 2025–2024: TA, CAU–Cornell Dual Program

  • 2016–2023: Asst. Professor, Azad University, Tehran

  • 2014–2024: Lecturer, Universities in Iran

  • Executed roles in academic administration, curriculum development, and journal management.

Citation Metrics:

  • Total Citations: 771

  • Citations Since 2020: 587

  • h-index: 14 (since 2020: 13)

  • i10-index: 22 (since 2020: 16)

Publication Top Notes:

  1. Energy and exergy analysis in solar drying of pistachio with air recycling system
    M Mokhtarian, H Tavakolipour, A Kalbasi-Ashtari
    Drying Technology 34 (12), 1484-1500, 75 citations, 2016

  2. Application of innovative processing methods for the extraction of bioactive compounds from saffron (Crocus sativus) petals
    HH Gahruie, K Parastouei, M Mokhtarian, H Rostami, M Niakousari, …
    Journal of Applied Research on Medicinal and Aromatic Plants 19, 100264, 71 citations, 2020

  3. Aflatoxin B1 in the Iranian pistachio nut and decontamination methods: A systematic review
    M Mohsen, T Hamid, B Foroud, OCA Fernandes, CC Humberto, …
    Quality Assurance and Safety of Crops & Foods 12 (4), 15-25, 69 citations, 2020

  4. Modeling of drying kiwi slices and its sensory evaluation
    A Mahjoorian, M Mokhtarian, N Fayyaz, F Rahmati, S Sayyadi, P Ariaii
    Food Science & Nutrition 5 (3), 466-473, 52 citations, 2017

  5. Effects of solar drying along with air recycling system on physicochemical and sensory properties of dehydrated pistachio nuts
    M Mokhtarian, H Tavakolipour, AK Ashtari
    Lwt 75, 202-209, 51 citations, 2017

  6. Optimisation of pumpkin mass transfer kinetic during osmotic dehydration using artificial neural network and response surface methodology modelling
    M Mokhtarian, MH Majd, F Koushki, H Bakhshabadi, AD Garmakhany, …
    Quality Assurance and Safety of Crops & Foods 6 (2), 201-214, 42 citations, 2014

  7. Neural network approaches for prediction of pistachio drying kinetics
    H Tavakolipour, M Mokhtarian
    International Journal of Food Engineering 8 (3), 39 citations, 2012

  8. Intelligent monitoring of zucchini drying process based on fuzzy expert engine and ANN
    H Tavakolipour, M Mokhtarian, A Kalbasi‐Ashtari
    Journal of Food Process Engineering 37 (5), 474-481, 30 citations, 2014

  9. Co‐encapsulation of vitamin D3 and saffron petals’ bioactive compounds in nanoemulsions: Effects of emulsifier and homogenizer types
    HH Gahruie, M Niakousari, K Parastouei, M Mokhtarian, I Eş, …
    Journal of Food Processing and Preservation 44 (8), e14629, 25 citations, 2020

  10. Effects of solar drying operation equipped with a finned and double-pass heat collector on energy utilization, essential oil extraction and bio-active compounds of peppermint
    M Mokhtarian, A Kalbasi-Ashtari, HW Xiao
    Drying Technology, 1-27, 23 citations, 2020

Irene Dini | Food Chemistry | Women Researcher Award

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Prof Irene Dini | Food Chemistry |  Women Researcher Award

Pharmacy Department at  Federico II University of Naples, Italy

Prof. Dini Irene is an esteemed Associate Professor specializing in Food Chemistry at Federico II University of Naples. She holds a Ph.D. in Natural Compounds Pharmacologically Active and is a specialist in Food Science. Prof. Dini has made significant contributions to the field through her extensive research on natural substances, which has resulted in the publication of over 70 papers in indexed journals. She has also authored 8 chapters in international scientific books and 2 chapters for university-level textbooks. Her professional affiliations include serving on the editorial boards of journals such as “E-Journal of Chemistry,” “Antioxidants,” “Molecules,” and “Antibiotics,” all under MDPI. Additionally, she has been a member of the board of directors for CIRANAD, an Interuniversity Centre of Excellence focused on food, nutrition, and the digestive system. Prof. Dini’s dedication to advancing food chemistry and her active involvement in scientific communities underscore her commitment to excellence in research and education.

Profile:

Academic and Professional Background:

Prof. Dini Irene is an esteemed academic with a distinguished career in food chemistry and natural compounds. She holds a Ph.D. in ‘Natural Compounds Pharmacologically Active’ and specializes in ‘Food Science.’ As an Associate Professor in Food Chemistry (CHIM 10) at Federico II University of Naples, Prof. Dini imparts her extensive knowledge to students and advances research in her field.

Leadership and Contributions:

In addition to her academic duties, Prof. Dini has played a significant role in CIRANAD (Interuniversity Centres of Excellence on Food, Nutrition, and Digestive System) as a board member. Her leadership in this interdisciplinary field underscores her commitment to advancing food science and nutrition.

Research Focus: Food Chemistry

Prof. Dini Irene’s research in food chemistry centers on the study and analysis of natural substances with pharmacological activities. Her work aims to explore the chemical composition, properties, and potential health benefits of natural compounds found in various foods. This includes identifying bioactive compounds that can contribute to human health and understanding their mechanisms of action.

Citation Metrics:

  • Total Citations: 2,836
  • Citations Since 2019: 1,762
  • h-index: 30
  • h-index Since 2019: 26
  • i10-index: 52
  • i10-index Since 2019: 47

Publication Top Notes:

  • Antioxidant compound contents and antioxidant activity before and after cooking in sweet and bitter Chenopodium quinoa seeds
    • Published in LWT-Food Science and Technology, 2010
    • Citations: 243
  • Chemical composition, nutritional value and antioxidant properties of Allium caepa L. Var. tropeana (red onion) seeds
    • Published in Food Chemistry, 2008
    • Citations: 148
  • Nutritional and antinutritional composition of Kancolla seeds: an interesting and underexploited Andean food plant
    • Published in Food Chemistry, 2005
    • Citations: 137
  • Studies on the Constituents of Chenopodium quinoa Seeds: Isolation and Characterization of New Triterpene Saponins
    • Published in Journal of Agricultural and Food Chemistry, 2001
    • Citations: 131
  • Saponins in Ipomoea batatas tubers: Isolation, characterization, quantification and antioxidant properties
    • Published in Food Chemistry, 2009
    • Citations: 128
  • The new challenge of green cosmetics: Natural food ingredients for cosmetic formulations
    • Published in Molecules, 2021
    • Citations: 127
  • Phenolic constituents of Kancolla seeds
    • Published in Food Chemistry, 2004
    • Citations: 127
  • Glucosinolates from Maca
    • Published in Biochemical Systematics and Ecology, 2002
    • Citations: 126
  • Effect of industrial and domestic processing on antioxidant properties of pumpkin pulp
    • Published in LWT-Food Science and Technology, 2013
    • Citations: 123
  • Nutricosmetics: A brief overview
    • Published in Phytotherapy Research, 2019
    • Citations: 119