Mohsen Mokhtarain | Food Science | Best Researcher Award

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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

Tania Merinas-Amo | Food | Best Researcher Award

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Dr Tania  Merinas-Amo | Food |  Best Researcher Award

Dr at Department of Genetics, University of Córdoba (Spain), Spain

Dr. Tania Merinas-Amo is a researcher at the Department of Genetics, University of Córdoba, Spain. She holds a degree in Biology (2008) and a Master’s in Translational Biomedical Research (2011) from the University of Córdoba, where she also earned an international Ph.D. in Biosciences and Agri-Food Sciences in 2017. Her research focuses on food safety, nutraceutical foods, genotoxicity, and chemoprevention, utilizing in vivo and in vitro model systems to evaluate the safety and health benefits of various foods. With over 20 scientific articles, 10 books and book chapters, and an h-index of 10 (Google Scholar), Dr. Merinas-Amo has made significant contributions to the field.

Profile:

📚 Academic Background:

Graduated in Biology (2008) and earned a Master’s in Translational Biomedical Research (2011) from the University of Córdoba. She obtained her international Ph.D. in Biosciences and Agri-Food Sciences in 2017, with research experience at the Laboratory of Ethnobotany and Ethnopharmacology, Czech University of Life Sciences Prague.

🔬 Research Focus:

Food safety, nutraceutical food, genotoxicity, and chemoprevention. Her work involves in vivo and in vitro model systems, such as Drosophila melanogaster and HL-60 tumor cells, to evaluate the safety and nutraceutical potential of various foods.

📊 Achievements:

  • Published 20+ scientific articles in journals with JCR impact.
  • Authored/co-authored 10 books and book chapters.
  • h-index: 10 (Google Scholar/ResearchGate) and 9 (Scopus).

Citation Metrics:

  • Total Citations: 488
  • Citations Since 2020: 388
  • h-index: 10 (overall and since 2020)
  • i10-index: 11 (overall), 10 (since 2020)

Publication Top Notes:

  • Evolution of some physicochemical and antioxidant properties of black garlic whole bulbs and peeled cloves
    MA Toledano-Medina, J Pérez-Aparicio, R Moreno-Rojas, T Merinas-Amo
    Food Chemistry, 199, 135-139 (2016) – 123 citations
  • Biological effects of food coloring in in vivo and in vitro model systems
    R Merinas-Amo, M Martínez-Jurado, S Jurado-Güeto, Á Alonso-Moraga, …
    Foods, 8(5), 176 (2019) – 68 citations
  • Physicochemical characterization and biological activities of black and white garlic: In vivo and in vitro assays
    MÁ Toledano Medina, T Merinas-Amo, Z Fernández-Bedmar, R Font, …
    Foods, 8(6), 220 (2019) – 49 citations
  • Role of zucchini and its distinctive components in the modulation of degenerative processes: Genotoxicity, anti-genotoxicity, cytotoxicity and apoptotic effects
    D Martínez-Valdivieso, R Font, Z Fernández-Bedmar, T Merinas-Amo, …
    Nutrients, 9(7), 755 (2017) – 42 citations
  • In vitro antibacterial activity of extracts from Samoan medicinal plants and their effect on proliferation and migration of human fibroblasts
    A Frankova, L Vistejnova, T Merinas-Amo, Z Leheckova, I Doskocil, …
    Journal of Ethnopharmacology, 264, 113220 (2021) – 38 citations
  • In Vivo and In Vitro Genotoxic and Epigenetic Effects of Two Types of Cola Beverages and Caffeine: A Multiassay Approach
    M Mateo-Fernández, T Merinas-Amo, M Moreno-Millán, Á Alonso-Moraga, …
    BioMed Research International, 2016(1), 7574843 – 22 citations
  • In vivo and in vitro studies of the role of lyophilised blond Lager beer and some bioactive components in the modulation of degenerative processes
    T Merinas-Amo, I Tasset-Cuevas, AM Díaz-Carretero, Á Alonso-Moraga, …
    Journal of Functional Foods, 27, 274-294 (2016) – 17 citations
  • Food safety and nutraceutical potential of caramel colour class IV using in vivo and in vitro assays
    M Mateo-Fernández, P Alves-Martínez, M Del Río-Celestino, R Font, …
    Foods, 8(9), 392 (2019) – 14 citations
  • Nutraceutical potential of two Allium species and their distinctive organosulfur compounds: A multi-assay evaluation
    Z Fernández-Bedmar, S Demyda-Peyrás, T Merinas-Amo, …
    Foods, 8(6), 222 (2019) – 14 citations
  • Role of glucosinolates in the nutraceutical potential of selected cultivars of Brassica rapa
    T Merinas-Amo, MD Lozano-Baena, S Obregón-Cano, Á Alonso-Moraga, …
    Foods, 10(11), 2720 (2021) – 10 citations

 

Amer Mahdi | Functional Food | Best Researcher Award

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Assist. Prof. Dr Amer Mahdi |  Functional Food  |  Best Researcher Award

Assistant Professor at  Sana’a University, Yemen

Dr. Amer Ali Mahdi Amer is an Assistant Professor at the Department of Food Science and Nutrition, Sana’a University, Yemen. He earned his Ph.D. in Food Science and Engineering from Jiangnan University, China (2020), and his M.Sc. and B.Sc. in Food Science and Technology from Sana’a University, Yemen.

 

Publication Profile

🎓 Education:

  • Ph.D. in Food Science and Engineering (2015–2020), Jiangnan University, China
  • M.Sc. in Food Science and Technology (2012–2015), Sana’a University, Yemen
  • B.Sc. in Food Science and Technology (2003–2007), Sana’a University, Yemen

💼 Professional Experience:

  • Assistant Professor (2023–Present), Department of Food Science and Nutrition, Sana’a University
  • Head of Scientific Research Unit (2024–Present), Faculty of Agriculture, Food, and Environment, Sana’a University
  • Postdoctoral Fellow (2020–2023), Jiangsu University, China
  • Lecturer (2015–2015) and Teaching Assistant (2009–2015), Sana’a University
  • Quality Inspector (2007–2009), Coca-Cola Company, Yemen

🔬 Research Interests:

Functional Foods, Essential Oils, Nanofibers, Smart Packaging, Bioactive Compounds, Antioxidants, Encapsulation, and Sensory Evaluation.

📚 Teaching Areas:

Essentials of Food Science, Food Preservation, Food Quality, Chemistry, and Biochemistry.

🏆 Honors and Awards:

  • Jiangnan University President Scholarship (2017–2018)
  • Certificate of Appreciation from Sana’a University’s President (2024)
  • Multiple recognitions from the Yemeni Ministry of Higher Education and the Embassy of Yemen in China

Citation Metrics:

🔢 Total Citations: 1,770
📅 Citations Since 2019: 1,763
📊 h-index: 24 (overall and since 2019)
📈 i10-index: 45 (overall and since 2019)

Publication Top Note:

  • Microencapsulation of fingered citron extract with gum arabic, modified starch, whey protein, and maltodextrin using spray drying
    International Journal of Biological Macromolecules, 152, 1125-1134 (2020).
    Citations: 152
  • Effect of maltodextrin combination with gum arabic and whey protein isolate on the microencapsulation of gurum seed oil using a spray-drying method
    International Journal of Biological Macromolecules, 171, 208-216 (2021).
    Citations: 136
  • Preparation, deproteinization, characterization, and antioxidant activity of polysaccharide from Medemia argun fruit
    International Journal of Biological Macromolecules, 155, 919-926 (2020).
    Citations: 96
  • Application of essential oils as preservatives in food systems: Challenges and future prospectives – A review
    Phytochemistry Reviews, 1-38 (2021).
    Citations: 91
  • Intelligent colorimetric pH sensoring packaging films based on sugarcane wax/agar integrated with butterfly pea flower extract for optical tracking of shrimp freshness
    Food Chemistry, 373, 131514 (2022).
    Citations: 76
  • Enhancement of antioxidant activity, antifungal activity, and oxidation stability of Citrus reticulata essential oil nanocapsules by clove and cinnamon essential oils
    Food Bioscience, 43, 101226 (2021).
    Citations: 72
  • Molecular structure, morphological, and physicochemical properties of highlands barley starch as affected by natural fermentation
    Food Chemistry, 356, 129665 (2021).
    Citations: 64
  • Fabrication and characterization of chitosan/gelatin films loaded with microcapsules of Pulicaria jaubertii extract
    Food Hydrocolloids, 129, 107624 (2022).
    Citations: 58
  • Physicochemical properties, microstructure, and storage stability of Pulicaria jaubertii extract microencapsulated with different protein biopolymers and gum arabic as wall materials
    International Journal of Biological Macromolecules, 187, 939-954 (2021).
    Citations: 54
  • Role of peppermint oil in improving the oxidative stability and antioxidant capacity of borage seed oil-loaded nanoemulsions fabricated by modified starch
    International Journal of Biological Macromolecules, 153, 697-707 (2020).
    Citations: 52

 

Hashini Abeysuriya | Food Science | Best Researcher Award

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Mrs Hashini Abeysuriya | Food Science |  Best Researcher Award

Lecturer at University of Ruhuna, Sri Lanka, Sri Lanka

Hashini Imalsha Abeysuriya is a dedicated academic and researcher specializing in Food Science and Technology. She earned her M.Phil. in Natural Product Chemistry from the University of Ruhuna, Sri Lanka, in November 2020, where her thesis focused on the vitamin C content and antioxidant properties of various fruits. She also holds a B.Sc. Special degree in Food Science & Technology (1st Class, GPA: 3.9/4.0) from the University of Sri Jayewardenepura.

 

Publication Profile

Academic Qualifications:

  • M.Phil. in Natural Product Chemistry (2020)
    University of Ruhuna, Sri Lanka
    Thesis: Vitamin C content, antioxidant properties, and iron content in common, underutilized, and wild fruits of Sri Lanka under various storage conditions.
  • B.Sc. Special Degree in Food Science & Technology (2014, 1st Class, GPA: 3.9/4.0)
    University of Sri Jayewardenepura, Sri Lanka
    Thesis: Design and development of a low-cost prototype food penetrometer to measure food quality.

Professional Experience:

  • Lecturer, Department of Food Science and Technology, Faculty of Agriculture, University of Ruhuna (2021 – Present)
  • Visiting Lecturer, University College of Matara (2021 – Present)
  • Temporary Demonstrator, University College of Matara (2019 – 2021)
  • Graduate Intern, Institute of Nanotechnology (SLINTEC) (2015)
  • Trainee, Harischandra Mills PLC (2014)

Research Interests:

A.P.H.I. Abeysuriya’s research focuses on the nutritional properties of fruits, particularly the antioxidant capacities and vitamin C content of underutilized and wild fruits in Sri Lanka. She has contributed to various studies published in reputed journals and holds a patent for the industrial design of a food penetrometer.

Awards and Recognition:

  • Best Presenter (Poster) at the 16th Academic Sessions, University of Ruhuna.
  • First and third place at the Ruhuna Invention and Innovation Exhibition 2023 in the Southern Province Competition.

Publication Top Notes

  • Total Vitamin C, Ascorbic Acid, Dehydroascorbic Acid, Antioxidant Properties, and Iron Content of Underutilized and Commonly Consumed Fruits in Sri Lanka
    HI Abeysuriya, VP Bulugahapitiya, J Loku Pulukkuttige
    International Journal of Food Science, 2020 (1), 4783029.
  • Comparative Account of Vitamin C Contents, Antioxidant Properties and Iron Contents of Minor Fruits in Sri Lanka
    HI Abeysuriya, VP Bulugahapitiya, LP Jayatissa
    Plant Science Today, 8 (4), 795–803, 2021.
  • Variation of Vitamin C Content and Antioxidant Capacities During the Post-Harvest Storage of Fresh Fruits Under Different Temperatures
    LPJ Hashini I. Abeysuriya, Vajira P. Bulugahapitiya
    Journal of Stored Products Research, 109, 2024.
  • Characterization of Physico-Functional, Nutritional, and Antioxidant Properties of Jackfruit By-Product Flour and Assess Its Potential Use in the Development of Pasta
    GSN Fernando, A Abeysuriya, HA Dilrukshi
    Tropical Agricultural Research & Extension, 27 (3), 171-181, 2024.
  • Applications of Biomimicry in Food Analysis
    APHIA N.T. Nanayakkara, G.H.H.D. Jayasekara
    The International Conference on Biomimicry for Sustainability, 2024.
  • Functional and Nutritional Properties of Musa Paradisiaca (Ash Plantain) Flour (Peel and Flesh of Fruit) and Development of Ready-to-Serve Flakes from Musa Paradisiaca Flesh Flour
    APHIA N.T. Nanayakkara, A.A.M. Subodinee
    Agro Food, 2024.
  • Development of Novel Functional Foods from Guava (Psidium Guajava) and Veralu (Elaeocarpus Serratus) Fruits
    H Jayampathi, VP Bulugahapitiya, HI Abeysuriya
    Faculty of Agriculture, University of Ruhuna, Sri Lanka, 2023.
  • Research Article: Total Vitamin C, Ascorbic Acid, Dehydroascorbic Acid, Antioxidant Properties, and Iron Content of Underutilized and Commonly Consumed Fruits in Sri Lanka
    HI Abeysuriya, VP Bulugahapitiya, JL Pulukkuttige, 2020.
  • Comparing Accuracy and Precision of Different Analytical Methods for Determination of Vitamin C Content in Fruits and Vegetables
    HI Abeysuriya, VP Bulugahapitiya, LP Jayatissa
    Institute of Chemistry Ceylon, Rajagiriya, Sri Lanka, 2020.
  • Change in Contents of Vitamin C, Total Phenolic, Total Flavonoid, and Antioxidant Capacities of Selected Fruits Under Refrigeration
    VP Bulugahapitiya, HI Abeysuriya, LP Jayatissa
    University of Ruhuna, 2019.
  • Determination of Vitamin C Content and Antioxidant Properties of Sri Lankan Wild Fruit Species
    VP Bulugahapitiya, HI Abeysuriya, LP Jayatissa
    University of Ruhuna, 2018.
  • Determination of Total Vitamin C and Antioxidant Capacity of Selected Underutilized Fruits in Sri Lanka and the Stability of Vitamin C Under Different Storage Conditions
    HI Abeysuriya, VP Bulugahapitiya, LP Jayatissa
    Faculty of Agriculture, University of Ruhuna, Sri Lanka, 2018.
  • Antioxidant Properties, Contents of Vitamin C, Total Phenolic, Total Flavonoid, and Dietary Iron of Selected Sri Lankan Fruit Species
    VP Bulugahapitiya, HI Abeysuriya, DNA Arachchi, LP Jayatissa, 2018.
  • Design and Development of a Low Cost Prototype Food Penetrometer to Evaluate Quality of Foods
    APHI Abeysuriya, SB Navaratne, P Alwis
    International Journal of Scientific & Engineering Research, 2015.

 

Ozan Yagmuroglu | Food Science | Best Researcher Award

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Assist Prof Dr Ozan Yagmuroglu |  Food Science |  Best Researcher Award

National Defense University Air Force Academy, Turkey

Dr. Ozan Yağmuroğlu graduated from Gazi University (Ankara, Turkey) Faculty of Science, Department of Chemistry in 2008, and from Gazi University, Department of Chemical Engineering (Double Major) in 2009 as the top student of his faculty. In 2016, he completed his Ph.D. in Analytical Chemistry, focusing on the “Development of Paraoxon Based Sensors for Detection of Chemical Warfare Agents”.

Profile:

🎓 Education:

  • 2008: Graduated from Gazi University (Ankara, Turkey), Faculty of Science, Department of Chemistry.
  • 2009: Completed a Double Major in Chemical Engineering from Gazi University, graduating as the top student of his faculty.
  • 2016: Earned a Ph.D. in Analytical Chemistry from Gazi University, with a dissertation on “Development of Paraoxon Based Sensors for Detection of Chemical Warfare Agents”.

📚 Research Contributions:

  • Publications: Authored numerous scientific papers on:
    • 🧪 Toxic Chemicals Analysis: Investigated the presence of harmful substances in environmental samples.
    • 🔬 Sensor Systems: Developed innovative sensors for the detection of chemical warfare agents.
    • ⚗️ Trace Elements: Pioneered methods for determining trace elements using preconcentration techniques.

🔍 Research Interests:

  • Analytical Chemistry: Focused on developing advanced analytical techniques.
  • Environmental Sciences: Addressing critical issues in waste management and water quality.
  • Food Science: Ensuring food safety through advanced chemical analysis.
  • Trace Element Analysis: Innovating methods for detecting trace elements in various samples.

Publication Top Notes:

  1. Development of QCM Based Biosensor for the Selective and Sensitive Detection of Paraoxon
    • Authors: O. Yağmuroğlu, S.E. Diltemiz
    • Journal: Analytical Biochemistry
    • Year: 2020
    • Citations: 24
    • Reference: Analytical Biochemistry 591, 113572
  2. Nanoflower Synthesis, Characterization and Analytical Applications: A Review
    • Authors: D.S. Chormey, S. Erarpat, B.T. Zaman, N. Özdoğan, O. Yağmuroğlu, …
    • Journal: Environmental Chemistry Letters
    • Year: 2023
    • Citations: 13
    • Reference: Environmental Chemistry Letters
  3. Development Of Reflectometric Interference Spectroscopy Based Sensors For Paraoxon Determination
    • Authors: O. Yağmuroğlu
    • Journal: Anadolu University Science and Technology Journal-C Life Sciences and …
    • Year: 2019
    • Citations: 13
    • Reference: Anadolu University Science and Technology Journal-C Life Sciences and …
  4. Development of Paraoxon-Based Sensors for the Detection of Chemical Warfare Agents
    • Authors: O. Yağmuroğlu
    • Type: Doctoral Thesis
    • Institution: Anadolu University, Eskişehir
    • Year: 2017
    • Citations: 6
  5. Determination of Trace Lead(II) in Cleavers (Galium aparine) Tea by UV-Vis Spectrophotometry After Preconcentration with Deep Eutectic Solvent/DTZ Probe-Based Liquid-Liquid …
    • Authors: O. Yağmuroğlu
    • Journal: Journal of Food Composition and Analysis
    • Year: 2023
    • Citations: 5
    • Reference: Journal of Food Composition and Analysis, 105164
  6. Accurate and Sensitive Determination of Sb (III) in Water Samples Using UV–VIS Spectrophotometry After Simultaneous Complexation and Preconcentration with Deep Eutectic Solvent …
    • Authors: O. Yağmuroğlu
    • Journal: Environmental Monitoring and Assessment
    • Year: 2023
    • Citations: 5
    • Reference: Environmental Monitoring and Assessment 195 (1), 191
  7. Evaluation of the Measures Taken Against Chemical Weapons in the Perspective of the Chemical Weapons Convention
    • Authors: O. Yağmuroğlu
    • Journal: Journal of Disaster and Risk
    • Year: 2020
    • Citations: 4
    • Reference: Journal of Disaster and Risk 3 (2), 125-142
  8. Chemical Defense and Security
    • Authors: O. Yağmuroğlu
    • Book Chapter: CBRN Defense and Security
    • Year: 2018
    • Citations: 4
    • Reference: CBRN Defense and Security, 3-39
  9. Adsorption and Decomposition of Chemical Warfare Agents by Metal-Organic Framework
    • Authors: O. Yağmuroğlu
    • Journal: Biomedical Journal of Scientific & Technical Research (BJSTR)
    • Year: 2020
    • Citations: 3
    • Reference: Biomedical Journal of Scientific & Technical Research (BJSTR) 26 (Issue 1)
  10. Development of Nano AChE Enzyme System Based Sensor for Detection of Nerve Agents Used in Chemical Weapons
    • Authors: O. Yağmuroğlu
    • Journal: Gazi University Journal of Science Part C: Design and Technology
    • Year: 2020
    • Citations: 3
    • Reference: Gazi University Journal of Science Part C: Design and Technology 8