Zhizhou Ren | Agricultural Products | Best Researcher Award

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Mr Zhizhou Ren | Agricultural Products |  Best Researcher Award

postgraduate at College of Artificial Intelligence, Nanjing Agricultural University, China

Zhizhou Ren is a postgraduate researcher specializing in smart agriculture and non-destructive detection of agricultural products. His work focuses on integrating hyperspectral imaging, electronic noses, and deep learning for efficient wheat disease detection. He has published two SCI papers in high-impact journals and developed the GFNN model, achieving 98.76% accuracy in disease identification. Ren has contributed to four major collaborative projects and holds one patent. As a member of the China Electronics Society, he actively engages in research that enhances precision agriculture and food security.

Profile:

🔬 Research Focus:

Zhizhou Ren specializes in smart agriculture and non-destructive detection of agricultural products. His research integrates hyperspectral imaging, electronic noses, and deep learning algorithms to detect wheat diseases efficiently.

📚 Key Contributions:

  • Developed the GFNN model for detecting VOCs using an electronic nose, achieving 98.76% accuracy in wheat disease detection.
  • Published two SCI papers in Q1 and Q2 journals, including Agriculture-Basel and International Journal of Agricultural and Biological Engineering.
  • Holds one patent and has contributed to four major collaborative projects funded by Jiangsu Province.

🏆 Achievements & Collaborations:

  • Active member of the China Electronics Society.
  • Engaged in consultancy and industry projects, contributing to agricultural disease management and food security.
  • Participated in prestigious research programs, including the Natural Science Foundation of Jiangsu Province.

Citations:

Citations: 948 (All), 947 (Since 2020)
h-index: 11 (All), 11 (Since 2020)
i10-index: 11 (All), 11 (Since 2020)

Publication Top Notes:

  • QPLEX: Duplex Dueling Multi-Agent Q-Learning
    J. Wang, Z. Ren, T. Liu, Y. Yu, C. Zhang
    Ninth International Conference on Learning Representations (ICLR 2021) – 550 citations

  • Exploration via Hindsight Goal Generation
    Z. Ren, K. Dong, Y. Zhou, Q. Liu, J. Peng
    Thirty-third Conference on Neural Information Processing Systems (NeurIPS 2019) – 99 citations

  • Towards Understanding Cooperative Multi-Agent Q-Learning with Value Factorization
    J. Wang, Z. Ren, B. Han, J. Ye, C. Zhang
    Thirty-fifth Conference on Neural Information Processing Systems (NeurIPS 2021) – 61 citations

  • Proximal Exploration for Model-guided Protein Sequence Design
    Z. Ren, J. Li, F. Ding, Y. Zhou, J. Ma, J. Peng
    Thirty-ninth International Conference on Machine Learning (ICML 2022) – 47 citations

  • Generalizable Episodic Memory for Deep Reinforcement Learning
    H. Hu, J. Ye, G. Zhu, Z. Ren, C. Zhang
    Thirty-eighth International Conference on Machine Learning (ICML 2021) – 43 citations

  • Off-Policy Reinforcement Learning with Delayed Rewards
    B. Han, Z. Ren, Z. Wu, Y. Zhou, J. Peng
    Thirty-ninth International Conference on Machine Learning (ICML 2022) – 41 citations

  • Learning Long-Term Reward Redistribution via Randomized Return Decomposition
    Z. Ren, R. Guo, Y. Zhou, J. Peng
    Tenth International Conference on Learning Representations (ICLR 2022 Spotlight) – 39 citations

  • On the Estimation Bias in Double Q-Learning
    Z. Ren, G. Zhu, H. Hu, B. Han, J. Chen, C. Zhang
    Thirty-fifth Conference on Neural Information Processing Systems (NeurIPS 2021) – 24 citations

  • Self-Organized Polynomial-Time Coordination Graphs
    Q. Yang, W. Dong, Z. Ren, J. Wang, T. Wang, C. Zhang
    Thirty-ninth International Conference on Machine Learning (ICML 2022) – 13 citations

  • Efficient Meta Reinforcement Learning for Preference-based Fast Adaptation
    Z. Ren, A. Liu, Y. Liang, J. Peng, J. Ma
    Thirty-sixth Conference on Neural Information Processing Systems (NeurIPS 2022) – 12 citations

  • Object-Oriented Dynamics Learning through Multi-Level Abstraction
    G. Zhu, J. Wang, Z. Ren, Z. Lin, C. Zhang
    Thirty-fourth AAAI Conference on Artificial Intelligence (AAAI 2020) – 11 citations

  • Full-Atom Peptide Design based on Multi-modal Flow Matching
    J. Li, C. Cheng, Z. Wu, R. Guo, S. Luo, Z. Ren, J. Peng, J. Ma
    Forty-first International Conference on Machine Learning (ICML 2024) – 7 citations

  • Enhancing Protein Mutation Effect Prediction through a Retrieval-Augmented Framework
    R. Guo, R. Wang, R. Wu, Z. Ren, J. Li, S. Luo, Z. Wu, Q. Liu, J. Peng, J. Ma
    Thirty-eighth Conference on Neural Information Processing Systems (NeurIPS 2024) – 1 citation

  • Bridging Distribution Gaps: Invariant Pattern Discovery for Dynamic Graph Learning
    Y. Jin, M. Wang, Y. Xiong, Z. Ren, C. Huo, F. Zhu, J. Zhang, G. Wang, H. Chen
    World Wide Web 27 (4), 44 (2024)

 

Majdi Hammami | Food Biochemistry | Best Researcher Award

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Mr Majdi Hammami |  Food Biochemistry |  Best Researcher Award

Laboratory of Medicinal and Aromatic Plants at  Biotechnology Center of Borj-Cedria,  Tunisia

Majdi Hammami is a Senior Analytical Chemistry Technician at the Borj Cedria Biotechnology Centre, Tunisia, specializing in chromatographic and biochemical analyses. His expertise includes advanced techniques such as GC, HPLC, TLC, and UV/visible spectroscopy, focusing on the analysis of plant and microbial bioactive substances. He is also involved in cosmetic and food formulation, data mining, and experimental design.

Profile:

Academic Background:

  • DEA in Biological and Chemical Analysis (2010), Bizert Faculty of Sciences, Tunisia
  • Master’s degree in Chemistry and Applications (2008), Bizert Faculty of Sciences, Tunisia
  • University Diploma in Physical Sciences (2006), Bizert Faculty of Sciences, Tunisia

Professional Experience:

  • Aromatic and Medicinal Plants Laboratory, Borj Cedria Biotechnology Centre: Conducted chromatographic analysis, biochemical assays, and data mining, alongside cosmetic and food formulation.
  • Bioactive Substances Laboratory, Borj Cedria Biotechnology Centre: Specialized in chromatographic analysis, biochemical assays, and formulation work in the field of bioactive substances.
  • Laboratoire National de Contrôle des Médicaments (L.N.C.M), Tunisia: Worked on the determination of active ingredients in medicinal products and the quality control of cosmetics and food supplements.

Training & Certifications:

Mr. Hammami has participated in multiple advanced training courses, including in areas like sustainable agri-food value chains, intelligent agriculture, and entrepreneurship in agriculture. He has also attended specialized training in chromatography techniques and quality control in the food and pharmaceutical industries.

Research Focus:

Majdi Hammami specializes in analytical chemistry, focusing on chromatographic and biochemical analyses applied to plant and microbial bioactive substances. His expertise spans chromatographic techniques (GC, HPLC, TLC) and UV/visible spectroscopy for primary and secondary metabolites. He is involved in cosmetic and food formulation, experimental design, and data mining, particularly in experimental correlations, PCA, and other advanced methodologies. His work also includes technology transfer, such as preparing patents and initiating start-ups.

Citations:

Citations

  • Total Citations: 2476
  • Citations Since 2020: 1869

H-Index

  • Overall H-Index: 28
  • H-Index Since 2020: 23

i10-Index

  • Overall i10-Index: 58
  • i10-Index Since 2020: 50

Publication Top Notes:

  • Chemical Composition and Antioxidant and Antimicrobial Activities of Wormwood (Artemisia absinthium L.) Essential Oils and Phenolics
    K Msaada, N Salem, O Bachrouch, S Bousselmi, S Tammar, A Alfaify, …
    Journal of Chemistry 2015 (1), 804658
  • Gelatin-chitosan-pectin films incorporated with rosemary essential oil: Optimized formulation using mixture design and response surface methodology
    W Yeddes, K Djebali, WA Wannes, K Horchani-Naifer, M Hammami, …
    International Journal of Biological Macromolecules 154, 92-103 (2020)
  • Optimization extraction of polysaccharide from Tunisian Zizyphus lotus fruit by response surface methodology: Composition and antioxidant activity
    KM Hammi, M Hammami, C Rihouey, D Le Cerf, R Ksouri, H Majdoub
    Food Chemistry 212, 476-484 (2016)
  • Antileishmanial and cytotoxic potential of essential oils from medicinal plants in Northern Tunisia
    R Essid, FZ Rahali, K Msaada, I Sghair, M Hammami, A Bouratbine, …
    Industrial Crops and Products 77, 795-802 (2015)
  • Variation in chemical composition of Eucalyptus globulus essential oil under phenological stages and evidence synergism with antimicrobial standards
    N Salem, S Kefi, O Tabben, A Ayed, S Jallouli, N Feres, M Hammami, …
    Industrial Crops and Products 124, 115-125 (2018)
  • Antifungal mechanism of the combination of Cinnamomum verum and Pelargonium graveolens essential oils with fluconazole against pathogenic Candida strains
    R Essid, M Hammami, D Gharbi, I Karkouch, TB Hamouda, S Elkahoui, …
    Applied Microbiology and Biotechnology 101 (18), 6993-7006 (2017)
  • Fumigant and repellent potentials of Ricinus communis and Mentha pulegium essential oils against Tribolium castaneum and Lasioderma serricorne
    N Salem, O Bachrouch, J Sriti, K Msaada, S Khammassi, M Hammami, …
    International Journal of Food Properties 20 (sup3), S2899-S2913 (2017)
  • Anti HSV-2 activity of Peganum harmala (L.) and isolation of the active compound
    R Benzekri, L Bouslama, A Papetti, M Hammami, A Smaoui, F Limam
    Microbial Pathogenesis 114, 291-298 (2018)
  • Chemical composition and antioxidant potential of essential oil and methanol extract from Tunisian and French fennel (Foeniculum vulgare Mill.) seeds
    F Kalleli, I Bettaieb Rebey, WA Wannes, F Boughalleb, M Hammami, …
    Journal of Food Biochemistry 43 (8), e12935 (2019)
  • Cupressus sempervirens essential oils and their major compounds successfully control postharvest gray mold disease of tomato
    S Rguez, N Djébali, IB Slimene, G Abid, M Hammemi, S Chenenaoui, …
    Industrial Crops and Products 123, 135-141 (2018)

 

Boukaga Farmani | Food Technology | Best Researcher Award

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Assoc. Prof. Dr  Boukaga  Farmani | Food Technology |  Best Researcher Award

Academic staff at  University of Tabriz,  Iran

Dr. Boukaga Farmani is a researcher at the University of Tabriz, specializing in Food Technology. His contributions focus on improving postharvest quality, food preservation, and the development of innovative processing methods.

Profile:

Notable Research Contributions:

  1. Chilling Tolerance in Tomato Fruits: His study on employing exogenous melatonin to enhance chilling tolerance in tomatoes, published in Food Chemistry, has been cited 224 times.
  2. Calcium’s Role in Postharvest: A comprehensive review on calcium’s importance in postharvest life, published in Scientia Horticulturae, cited 201 times.
  3. Brassinosteroids in Chilling Stress: Research on brassinosteroids’ effect on PAL activity in tomatoes under chilling stress, also in Scientia Horticulturae, cited 136 times.
  4. GABA Pathway Activation: Investigation into melatonin-induced activation of the GABA shunt pathway during cold storage in tomatoes, cited 106 times.

Recent Innovations:

  • Food Preservation: Use of β-aminobutyric acid to enhance decay tolerance in strawberries and minimize aflatoxin accumulation in pistachios.
  • Juice Processing: Advances in ultrafiltration techniques for pomegranate juice clarification and sugarcane juice refinement.

Citation Metrics:

  • Citations: 821 (618 since 2020)
  • h-index: 9 (8 since 2020)
  • i10-index: 8 (7 since 2020)

Publication Top Notes:

  1. Employing exogenous melatonin confers chilling tolerance in tomato fruits by upregulating ZAT2/6/12, promoting endogenous polyamines, proline, and nitric oxide
    Food Chemistry, 275, 549-556 (2019)
    Citations: 224
  2. The language of calcium in postharvest life of fruits, vegetables, and flowers
    Scientia Horticulturae, 144, 102-115 (2012)
    Citations: 202
  3. Impact of postharvest brassinosteroids treatment on PAL activity in tomato fruit in response to chilling stress
    Scientia Horticulturae, 144, 116-120 (2012)
    Citations: 137
  4. Melatonin treatment promotes endogenous melatonin accumulation and triggers GABA shunt pathway activity in tomato fruits during cold storage
    Scientia Horticulturae, 254, 222-227 (2019)
    Citations: 104
  5. β-Aminobutyric acid treatment confers decay tolerance in strawberry fruit by warranting sufficient cellular energy
    Scientia Horticulturae, 240, 249-257 (2018)
    Citations: 34
  6. Exogenous adenosine triphosphate application retards cap browning in Agaricus bisporus during low-temperature storage
    Food Chemistry, 293, 285-290 (2019)
    Citations: 32
  7. Efficacy of stinging nettle extract in combination with ε-polylysine on the quality, safety, and shelf life of rainbow trout fillets
    Food Science & Nutrition, 9(3), 1542-1550 (2021)
    Citations: 23
  8. Determining optimum conditions for sugarcane juice refinement by pilot plant dead-end ceramic micro-filtration
    *Journal of Agricultural Science and Technology

 

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.

 

Mingdong Yao | Food | Best Researcher Award

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Assoc. Prof. Dr  Mingdong  Yao | Food |  Best Researcher Award

Associate professor at  Tianjin University, China

Assoc. Prof. Dr. Mingdong Yao is an Associate Professor at Tianjin University, where he works at the Frontiers Science Center for Synthetic Biology and the School of Chemical Engineering and Technology. He earned his Ph.D. in Applied Life Chemistry from the University of Tokyo, Japan. Dr. Yao has made significant contributions to the fields of synthetic biology, microbial cell factories, biocatalysis, and enzyme engineering.

 

Publication Profile

Academic Background:

Dr. Mingdong Yao received his PhD in Applied Life Chemistry from the University of Tokyo, Japan. He is currently an Associate Professor at the Frontiers Science Center for Synthetic Biology and the School of Chemical Engineering and Technology at Tianjin University, China.

Research Focus:

Dr. Yao’s research expertise includes synthetic biology, microbial cell factories, biocatalysis, and enzyme engineering. His work focuses on the design, development, and optimization of key functional enzymes in biosynthetic pathways.

Key Contributions:

Dr. Yao has significantly advanced the construction of cell factories, improving the production of lipophilic compounds in yeast by extending the cellular G1 phase and enhancing enzyme expression. He also developed a rational enzyme assembly strategy, improving the biosynthesis efficiency of terpenoid products. Additionally, his work in enzyme design has led to the functional expansion of adenosinase to halogenase.

Research Projects:

He has completed several major research projects, including a National Natural Science Foundation project, two subprojects of the National Key Research and Development Program of China, and a Tianjin Natural Science Foundation project. He is currently leading another subproject of the National Key Research and Development Program of China.

Awards and Recognition:

Dr. Yao’s research has been widely recognized internationally, contributing significantly to the fields of synthetic biology and enzyme engineering.

Citations:

  • Total Citations: 1,276
  • Citations by Documents: 1,015
  • Number of Documents: 65
  • h-index: 20

Publication Top Note:

  • Systematic metabolic engineering enables highly efficient production of vitamin A in Saccharomyces cerevisiae
    Shi, Y., Lu, S., Zhou, X., Xiao, W., Yao, M.
    Synthetic and Systems Biotechnology, 2025, 10(1), pp. 58–67.
  • Extending the G1 phase improves the production of lipophilic compounds in yeast by boosting enzyme expression and increasing cell size
    Hao, H., Yao, M., Wang, Y., Xiao, W., Yuan, Y.
    Proceedings of the National Academy of Sciences of the United States of America, 2024, 121(47), e2413486121.
  • A customized self-assembled synergistic biocatalyst for plastic depolymerization
    Zhang, W., Han, Y., Yang, F., Yao, M., Qin, H.-M.
    Journal of Hazardous Materials, 2024, 477, 135380.
  • Improving the expression of taxadiene synthase to enhance the titer of taxadiene in Saccharomyces cerevisiae
    Zhang, C., Wang, J., Shi, Y., Yao, M., Yuan, Y.
    Green Chemistry, 2024, 26(20), pp. 10604–10616.
  • Highly efficient synthesis of lysergic acid using engineered budding yeast
    Wu, N., Yao, M., Xiao, W., Wang, Y., Yuan, Y.-J.
    Green Chemistry, 2024, 26(19), pp. 10330–10343.
  • Systematic Engineering to Enhance β-Myrcene Production in Yeast
    Shu, Y., Dong, T., Zhou, X., Wang, Y., Xiao, W.
    Journal of Agricultural and Food Chemistry, 2024, 72(35), pp. 19395–19402.
  • Biotransformation of ethylene glycol by engineered Escherichia coli
    Yan, W., Qi, X., Cao, Z., Ding, M., Yuan, Y.
    Synthetic and Systems Biotechnology, 2024, 9(3), pp. 531–539.
  • Multidimensional combinatorial screening for high-level production of erythritol in Yarrowia lipolytica
    Li, L., Zhang, Q., Shi, R., Lu, F., Qin, H.-M.
    Bioresource Technology, 2024, 406, 131035.
  • Research Progress in the Synthesis of Astaxanthin by Yeast
    Shu, Y., Wang, Y., Yao, M., Xiao, W.
    China Biotechnology, 2024, 44(6), pp. 116–128.
  • Molecular Insights into Converting Hydroxide Adenosyltransferase into Halogenase
    Jiang, Y., Yao, M., Feng, J., Dong, M., Yuan, Y.
    Journal of Agricultural and Food Chemistry, 2024, 72(22), pp. 12685–12695.

 

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

 

 

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

 

Neha Singh | Food Science | Best Researcher Award

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Ms Neha Singh |  Food Science | Best Researcher Award

Research Scholar at  Bhaskaracharya College of Applied Sciences, University of Delhi, India

Neha Singh is a dedicated research scholar with a focus on the intersection of food science and medicinal plants. Currently pursuing a PhD in Home Science with a specialization in Food and Nutrition at Bhaskaracharya College of Applied Sciences, University of Delhi, Neha aims to revolutionize food products by integrating medicinal plants to enhance their nutritional and therapeutic values.

Profile:

Education:

  • Class X (CBSE): D.A.V Public School, 2010 – 70.3%
  • Class XII (CBSE): Sarvodaya Girls SSS, 2012 – 71%
  • BSc in Food Technology: Bhaskaracharya College of Applied Sciences, University of Delhi, 2015 – 67.5%
  • MSc in Food and Nutrition: Institute of Home Economics, University of Delhi, 2018 – 73%
  • PhD in Home Science (Food and Nutrition): Bhaskaracharya College of Applied Sciences, University of Delhi (April 2021 – ongoing)

Achievements and Expertise:

  • 1st prize in poster presentation on food additives (2017)
  • Consolation prize for a scientific idea presentation (2024)
  • Oral presentation on optimizing cookies with Moringa oleifera (2023)
  • Workshop on research proposal writing (2023)
  • Resource person for bakery science and technology training (2022)

Skills:

  • Proficient in SPSS, Design Expert, OriginPro, Microsoft Excel, Word, PowerPoint
  • Expertise in medicinal plants, functional foods, antioxidant activity, food microbiology, and phytochemicals

Research Focus: Food Science

Neha Singh’s research focus in Food Science centers on integrating medicinal plants into food products to enhance their nutritional and functional properties. Her work includes:

  1. Medicinal Plants: Exploring the use of underutilized medicinal plants for their phytochemical content and health benefits.
  2. Functional Foods: Developing and optimizing food products enriched with medicinal plant extracts to promote health and well-being.
  3. Antioxidant and Antimicrobial Properties: Investigating the antioxidant and antimicrobial activities of medicinal plants and their impact on food preservation and quality.
  4. Food Microbiology: Studying the effects of medicinal plant extracts on food microbiology, including their potential to combat foodborne pathogens.
  5. Nutraceuticals: Focusing on the development of nutraceuticals—food products that provide health benefits beyond basic nutrition, particularly through the inclusion of bioactive compounds from medicinal plants.
  6. Phytochemicals: Analyzing the bioactive components of medicinal plants and their potential applications in food science, including sensory evaluation and shelf-life enhancement.

Her research aims to transform everyday food products by harnessing the power of medicinal plants, ultimately contributing to healthier dietary options.

Publication Top Notes:

  • Singh, N., Tyagi, N., Singh, M., Kushwaha, H. R., Sharma, R. K., Shree, P., … & Garg, M. (2024). Characterization, phytochemical profiling, antioxidant, and cytotoxicity of underutilized medicinal plants and composite flour. Food Chemistry, 456, 139985.
  • Singh, N., Garg, M., Prajapati, P., Kumari, A., Mittal, A. (2023). Adaptogenic property of Asparagus racemosus: Future trends and prospects. Heliyon, 9(4), e14932.

 

Mario Gonzales Santos | Foods | Best Researcher Award

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Dr Mario Gonzales Santos |  Foods | Best Researcher Award

Dr Mario Gonzales Santos, Universidad Nacional de Agricultura, Honduras

Mario Josué Gonzales Santos is an accomplished food scientist with a strong academic and professional background. Born on October 27, 1986, he has dedicated his career to advancing food science and technology. He is currently completing his Doctorate in Food Science and Technology at the Federal Rural University of Rio de Janeiro. Mario holds a Master’s degree in Food Science and Engineering from the University of Bio-Bio in Chile and a Bachelor’s degree in Food Technology from the National University of Agriculture in Honduras. Throughout his career, he has received numerous accolades, including a recognition for his scientific contributions and excellence in academic performance. Mario is also actively involved in research, focusing on innovative food processing techniques and their impact on food quality and safety. His contributions to the field are well-documented through his extensive participation in conferences and publications in scientific journals.

Publication Profile

Scopus

Education

Mario Josué Gonzales Santos has a comprehensive educational background in food science and technology. He is currently in the final stages of completing his Doctorate in Food Science and Technology at the Federal Rural University of Rio de Janeiro, Brazil (2019-2023). He earned his Master of Science in Food Science and Engineering from the University of Bio-Bio, Chile, where he studied from April 2014 to April 2016. Mario’s academic journey began with a Bachelor’s Degree in Food Technology from the National University of Agriculture in Honduras, which he completed between January 2007 and December 2010. Throughout his education, Mario has been committed to expanding his knowledge and skills, participating in various improvement courses and workshops related to food science, quality control, and manufacturing practices. His dedication to education is further evidenced by the multiple scholarships he received for his undergraduate and graduate studies.

Experience

Mario Josué Gonzales Santos has a diverse and extensive professional background in food science and technology. Since October 2012, he has been a faculty member at the National University of Agriculture, where he has held various roles, including Director of the Distance Education Academic System (April 2023 to February 2024) and Secretary of the Academic Council (April 2023 to February 2024). He has also served as the Director of the Admissions Academic System (March 2017 to February 2019) and as a lecturer in the

Technology and Agronomy Engineering programs. Mario has provided guidance to final-year students as a thesis advisor and has taught courses such as Food Engineering and Experimental Design. Prior to his academic career, he worked as a Quality Control Supervisor at LACTHOSA Sula Centro in San Pedro Sula and as a supervisor at Supermercado Junior, managing product orders and ensuring quality standards.

Research Focus

Mario Josué Gonzales Santos’s research focuses on innovative food processing techniques and their impact on food quality, safety, and consumer perceptions. His doctoral research at the Federal Rural University of Rio de Janeiro explores the influence of combined ohmic heating and vacuum pulse treatment on the phenolic compounds in dehydrated blueberries. During his Master’s studies at the University of Bio-Bio, he investigated the effects of ohmic heating and pulsed vacuum on the dehydration processes and polyphenol retention in osmodehydrated blueberries. Mario is a member of the research group “Plant-Based Antioxidants and Their Role in Healthy Eating” (TECBAL), where he contributed to studies on the role of plant-based antioxidants in food. His research also includes the quantification of effluents and oil from African palm processing and evaluating the efficiency of agroindustrial plants. Mario’s work is characterized by a commitment to enhancing food processing methods to improve nutritional quality and safety.

Publication Top Notes

Mario Gonzales Santos, Amauri Rosenthal, Inayara Beatriz Araujo Martins, Marcela de Alcantara, Mariah Almeida Lima, Raíssa de Assis Carvalho, Rosires Deliza. Exploring the role of the general interest in health on the perceptions of Healthy, Industrialized, and Ultra-processed foods among Brazilians. doi.org/10.1016/j.foodres.2024.113992 📜

J. Moreno, M. Gonzales, P. Zúñiga, G. Petzold, K. Mella, O. Muñoz. Ohmic heating and pulsed vacuum effect on dehydration processes and polyphenol component retention of osmodehydrated blueberries (cv. Tifblue). doi.org/10.1016/j.ifset.2016.06.005 📄

 

 

Li Zheng | Plant Food Components | Best Researcher Award

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Dr Li Zheng | Plant Food Components | Best Researcher Award

Lecturer at Northeast Agricultural University, China

Dr. Li Zheng is a distinguished lecturer at the College of Food Science, Northeast Agricultural University, specializing in Food Science and Engineering with a focus on the processing and storage of agricultural products. Born on May 4, 1990, she completed her joint doctoral studies at Cornell University, USA, a prestigious Ivy League institution, before joining Northeast Agricultural University in July 2021 under the fifth-level B talent introduction program.

Profile:

🎓 Educational and Professional Journey:

Dr. Zheng’s academic journey is highlighted by her joint Ph.D. training at Cornell University, an Ivy League institution in the United States. Her research primarily focuses on the interactions of plant food components and the formation of colloidal structures, gels, and proteins.

📜 Academic Achievements:

Dr. Zheng has authored 20 scientific papers in renowned international journals, with 13 as the first or corresponding author, including publications in JCR-Q1 journals. Her work includes two highly cited papers and one hot paper, boasting a cumulative impact factor of 138.1. She has also published an article in a prestigious Science journal. Her innovative contributions are marked by four pending invention patents.

🏅 Honors and Recognition:

She has been honored as an “Academic Backbone” of Northeast Agricultural University, “Sanjiang Talents” of Jiamusi City, and “Science and Technology Special Correspondent” of Guangdong Province.

🔬 Research and Development:

Dr. Zheng has actively participated in numerous research projects, with a notable grant portfolio totaling $220,000. Her efforts have advanced scientific knowledge, improved industry practices, and facilitated cost-effective innovations. She has also been instrumental in extension activities, bridging the gap between research and practical applications through workshops and training programs.

Research Focus: Plant Food Components

Dr. Li Zheng’s research in plant food components primarily revolves around understanding and leveraging the intricate interactions within plant-based foods. Her work aims to enhance the quality, functionality, and storage of agricultural products. Key areas of her research include:

  1. Interaction of Plant Food Components:
    • Colloidal Structure Formation: Investigating how plant food components such as proteins, polysaccharides, and lipids interact to form stable colloidal systems.
    • Gel Formation: Exploring the mechanisms behind gelation in plant-based foods to develop improved textural properties in food products.
    • Protein Functionality: Studying the functional properties of plant proteins, including their solubility, emulsification, and foaming abilities, to enhance their use in various food applications.
  2. Innovation and Application:
    • Developing novel plant-based food products with improved nutritional and sensory properties.
    • Enhancing the shelf-life and stability of food products through advanced processing and storage techniques.
  3. Publications and Patents:
    • Authored 20 scientific papers in internationally recognized journals, including 9 in JCR-Q1 journals.
    • Holds 4 pending invention patents related to her research in plant food components.
  4. Project Involvement:
    • Principal investigator or participant in national and provincial research projects, focusing on high-impact studies in food science.
  5. Industry Collaboration:
    • Collaborating with industry partners to implement research findings into practical applications, improving food quality and sustainability.

Dr. Li Zheng’s dedication to plant food components research has significantly advanced the understanding of food science, driving innovation and enhancing the quality and efficiency of agricultural product processing and storage.

Publication Top Notes:

  • 3D Printing of Smart Labels with Curcumin-loaded Soy Protein Isolate
    • Authors: Li, H., Liu, M., Li, J., Wei, A., Hua, S.
    • Journal: International Journal of Biological Macromolecules, 2024
    • Citations: 5
  • Understanding the Structure, Interfacial Properties, and Digestion Fate of High Internal Phase Pickering Emulsions Stabilized by Food-Grade Coacervates
    • Authors: Wang, L., Liu, M., Guo, P., Cui, Q., Hua, S.
    • Journal: Food Chemistry, 2023
    • Citations: 15
  • Gel Properties and Structural Characteristics of Composite Gels of Soy Protein Isolate and Silver Carp Protein
    • Authors: Zheng, L., Regenstein, J.M., Zhou, L., Mokhtar, S.M., Wang, Z.
    • Journal: Gels, 2023
    • Citations: 3
  • Reconstituted Rice Protein: The Raw Materials, Techniques, and Challenges
    • Authors: Zheng, L., Regenstein, J.M., Wang, Z., Zhang, H., Zhou, L.
    • Journal: Trends in Food Science and Technology, 2023
    • Citations: 6
  • The Amur Tiger Needs Transborder Protection
    • Authors: Zheng, L., Regenstein, J.M., Jiang, L., Wang, Z.
    • Journal: Science, 2022