Muhammad Azeem | Food Processing | Best Researcher Award

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Dr Muhammad Azeem | Food Processing | Best Researcher Award

Assistant Professor,  Lahore University of Biological and Applied Sciences, Pakistan

Dr. Muhammad Azeem is an accomplished Assistant Professor at the Lahore University of Biological and Applied Sciences. His research focuses on [insert key research interests here, e.g., food technology, biological sciences, etc.]. Dr. Azeem has contributed significantly to the field through [highlight any notable achievements, publications, or projects].

 

Publication Profile

Academic Background:

  • Ph.D. in Agro Products Processing and Utilization (Food Chemistry and Nutrition Lab)
    Chinese Academy of Agricultural Sciences, Beijing, China (2016–2019)
    Thesis: Effects of Different Pretreated Sweet Potato Flour on Dough Rheological Properties and Characteristics of Sweet Potato-Wheat Bread
  • M.Sc. (Hons.) in Food Technology
    University of Agriculture, Faisalabad, Pakistan (2014–2016)
    Thesis: Development of Iron-Fortified Candy and Its Impact on Iron Status of School-Going Children
  • BS (Hons.) in Food Science and Technology
    University of Sargodha, Pakistan (2010–2014)

Research Expertise:

Dr. Azeem specializes in food chemistry, focusing on:

  • Phenolic compounds (polyphenols, flavonoids, anthocyanins)
  • Rheological and nutritional analysis of sweet potato-based products
  • High hydrostatic pressure technology and food processing innovations

Notable Achievements:

  • Published 7 peer-reviewed articles in high-impact journals (Cumulative Impact Factor: 24.5).
  • Lead researcher in projects funded by the China Agriculture Research System and the National Key R&D Program of China.

Professional Experience:

  • Assistant Professor, Balochistan Agriculture College (2020–2023).
  • Quality Manager (Part-Time), TRIO Confectionary Industry, Faisalabad (2014–2016).
  • Lab Analyst Intern, Shakarganj Mills Limited (2014).

Publication Top Note:

  1. Effects of hydrocolloids and proteins on dough rheology and in vitro starch digestibility of sweet potato-wheat bread
    M. Azeem
    LWT-Food Science and Technology, 142(1), 110970, 2021. (Citations: 45)
  2. Influence of particle size distribution of orange-fleshed sweet potato flour on dough rheology and simulated gastrointestinal digestion of sweet potato-wheat bread
    M. Azeem
    Food Science and Technology International, 1–15, 2019. (Citations: 43)
  3. Interrelationship among capital structure, corporate governance measures, and firm value: Panel study from Pakistan
    A. Javeed, M. Azeem
    Pakistan Journal of Commerce and Social Sciences, 8(3), 572–589, 2014. (Citations: 42)
  4. Effects of high hydrostatic pressure and soaking solution on proximate composition, polyphenols, anthocyanins, β-carotene, and antioxidant activity of white, orange, and purple sweet potato
    M. Azeem
    LWT-Food Science and Technology, 131(9), 2020. (Citations: 18)
  5. AZ model for software development
    A. Mateen, M. Azeem, M. Shafiq
    arXiv preprint arXiv:1612.08811, 2016. (Citations: 18)
  6. Puerperal breast abscesses: Percutaneous ultrasound-guided drainage compared with conventional incision and drainage
    S. Saleem, T. Farooq, N. Khan, M. Shafiq, M. Azeem, R.H. Dab
    The Professional Medical Journal, 15(4), 431–436, 2008. (Citations: 16)
  7. Influence of particle size distribution on nutritional composition, microstructural, and antioxidant properties of orange and purple-fleshed sweet potato flour
    M. Azeem
    Journal of Food Processing and Preservation, 12, 1–12, 2020. (Citations: 12)
  8. Board centrality and investment efficiency
    K. Farooq, C.M. Chui, M. Azeem
    Asia-Pacific Journal of Accounting & Economics, 30(3), 633–666, 2023. (Citations: 4)
  9. Estimation of heavy metals and associated health risk in selected vegetables grown in peri-urban areas of Multan and Rawalpindi, Pakistan
    S.A. Wadood, M.K. Sharif, M.N. Ashraf, R. Ejaz, G. Kosar, M. Azeem, G. Murtaza
    Biological Sciences-PJSIR, 64(1), 55–63, 2021. (Citations: 3)
  10. Board connections and dividend policy
    K. Farooq, M. Azeem, C.M. Chui, J. Ruan
    Abacus, 59(4), 983–1040, 2023. (Citations: 2)
  11. JMASM 54: A comparison of four different estimation approaches for prognostic survival oral cancer model
    W.M. Amir, M. Azeem, M.H. Harun, Z. Ali, M. Shafiq
    Journal of Modern Applied Statistical Methods, 18, 2019. (Citations: 2)
  12. Probiotic set yogurt infused with orange pulp: A multifaceted evaluation of nutritional, antioxidant, and physical attributes
    M. Azeem, J. Ahmed, M.A. Ur Rehman
    Food Science and Technology International, 2024.
  13. FTIR characteristics of sweet flour as affected by particle size distribution and in vitro digestibility of gluten-free sweet potato noodles
    M. Azeem, S.A. Wadood, T.M. Qureshi, M. Anees Ur Rehman, et al.
    International Journal of Food Properties, 28(1), 16–31, 2025.
  14. Effect of soaking solution and high hydrostatic pressure on in vitro digestibility of β-carotene in gluten-free sweet potato noodles
    M. Azeem
    Innovative Food Science and Emerging Technologies, 2024.
  15. Does iron-fortified chewing gum influence the biochemical profile of school-going children (6–10 years)?
    M. Azeem
    Italian Journal of Food Science, 2024.

 

Victor Vicent | Food Processing | Best Researcher Award

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Dr Victor Vicent |  Food Processing |  Best Researcher Award

Senior Lecturer at  University of Dar es Salaam, Tanzania

Dr. Victor Vicent Matabura is a Senior Lecturer in the Department of Food Science and Technology at the University of Dar es Salaam, Tanzania. With a Ph.D. in Bioscience Engineering from KU Leuven, Belgium, and AgroParisTech, France, and an MSc. in Food Technology from KU Leuven and Ghent Universities, Dr. Matabura has extensive expertise in food processing, preservation engineering, and cold chain storage technology.

Profile:

🎓 Education:

  • PhD in Bioscience Engineering, KU Leuven, Belgium
  • PhD in Food Processing and Preservation, AgroParisTech, France
  • MSc in Food Technology, KU Leuven and Ghent Universities, Belgium
  • BSc in Food and Biochemical Engineering, University of Dar es Salaam, Tanzania

💼 Work Experience:

  • Senior Lecturer, Department of Food Science and Technology, University of Dar es Salaam (2022 – Present)
  • Lecturer, Department of Food Science and Technology (2019 – 2022)
  • Assistant Lecturer, Department of Chemical and Mining Engineering (2013 – 2019)
  • Tutorial Assistant, Department of Chemical and Mining Engineering (2010 – 2013)

🔬 Research Interests:

Dr. Matabura’s research spans Food Processing and Preservation Engineering, Cold Chain Storage Technology, Quality Kinetic Modelling, and Value Addition in Food Product Development.

🌟 Research Interests:

  • AI Drone Design and Application
  • Smart Health/Healthcare
  • Crowd Detection and Measurement Analysis
  • Intelligent Transportation Systems (ITS)

📊 Citation Metrics:

  • Citations: 380 (286 since 2019)
  • h-index: 8 (7 since 2019)
  • i10-index: 8 (7 since 2019)

Publication Top Notes:

  • Pectin modifications and the role of pectin-degrading enzymes during postharvest softening of Jonagold apples
    SG Gwanpua, S Van Buggenhout, BE Verlinden, S Christiaens, …
    Food Chemistry, 158, 283-291 (2014)
    Citations: 172
  • A new method developed to characterize the 3D microstructure of frozen apple using X-ray micro-CT
    V Vicent, P Verboven, FT Ndoye, G Alvarez, B Nicolaï
    Journal of Food Engineering, 212, 154-164 (2017)
    Citations: 51
  • Effect of dynamic storage temperatures on the microstructure of frozen carrot imaged using X-ray micro-CT
    V Vicent, FT Ndoye, P Verboven, B Nicolaï, G Alvarez
    Journal of Food Engineering (2018)
    Citations: 45
  • Quality changes kinetics of apple tissue during frozen storage with temperature fluctuations
    V Vicent, FT Ndoye, P Verboven, BM Nicolaï, G Alvarez
    International Journal of Refrigeration, 92, 165-175 (2018)
    Citations: 32
  • Managing biological variation in skin background colour along the postharvest chain of ‘Jonagold’ apples
    SG Gwanpua, V Vicent, BE Verlinden, M Hertog, BM Nicolai, …
    Postharvest Biology and Technology, 93, 61-71 (2014)
    Citations: 20
  • Physicochemical and Sensory Evaluation of Mixed Juices from Banana, Pineapple, and Passion Fruits during Storage
    VV Matabura, O Kibazohi
    Tanzania Journal of Science, 47(1), 332-343 (2021)
    Citations: 16
  • Modelling of firmness variability of Jonagold apple during postharvest storage
    VV Matabura
    Journal of Food Science and Technology, 59(4), 1487-1498 (2022)
    Citations: 10
  • Modeling ice recrystallization in frozen carrot tissue during storage under dynamic temperature conditions
    V Vicent, FT Ndoye, P Verboven, B Nicolai, G Alvarez
    Food Engineering, 278, 109911 (2020)
    Citations: 10
  • Effects of xanthan gum on rheological properties of Aloe vera-moringa leaf juice blends
    VV Matabura, LMP Rweyemamu
    Tanzania Journal of Science, 47(2), 583-596 (2021)
    Citations: 6
  • Formulation of plant-based food and characterization of the nutritional composition: A case study on soy-moringa beverage
    VV Matabura, LMP Rweyemamu
    Journal of Food Science and Technology, 1-12 (2022)
    Citations: 5
  • Modelling biological variation in the skin background colour of ‘Jonagold’ apples during controlled atmosphere storage
    SG Gwanpua, V Vicent, M Hertog, BM Nicolaï, AH Geeraerd, …
    XI International Controlled and Modified Atmosphere Research Conference, 1071 (2013)
    Citations: 4
  • Managing quality changes of green beans and carrots along storage with temperature fluctuations
    V Vicent, FT Ndoye, P Verboven, B Nicolai, G Alvarez
    5th IIR Conference on Sustainability and the Cold Chain 2018, 138-143 (2018)
    Citations: 3
  • Impact of temperature fluctuations on quality changes of frozen green beans and carrots during storage
    VV Matabura
    Food Science and Technology International, 29(1), 62-74 (2023)
    Citations: 2
  • Evaluation of the proximate composition, functional, and pasting properties of ichipipi maize flour
    P Mpili, V Vicent, L Rweyemamu
    Applied Food Research, 4(1), 100408 (2024)
    Citations: 1