Maria Candel | Food Sector | Excellence in Research Award

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Mrs. Maria Candel | Food Sector | Excellence in Research Award

pre-doctoral researcher | University of Cadiz | Spain

Mrs. Maria Candel is a dedicated Pre-doctoral Researcher with a strong foundational background in molecular genetics and biotechnology, currently focusing on Environmental Technologies and Sustainable Food Systems. Her professional experience centers on resource recovery from food-related waste streams, specifically the anaerobic co-digestion of slaughterhouse sludge and wastewater to enhance biomethane production for a circular economy approach. Her key research interest lies in optimizing the conditions of this critical bioprocess, demonstrating a superior biomethane yield under thermophilic (55 °C) conditions compared to mesophilic conditions. Her research skills encompass complex laboratory-scale experimentation, bioprocess optimization, data analysis, and bibliometric analysis to identify research trends and gaps in waste management technologies, as evidenced by a comparative study on biomethane from pig slurry and slaughterhouse wastewater. While her profile is still early-career, her impactful publication on the effect of temperature on anaerobic digestion (in Recycling journal) signals significant future potential in bioenergy research.

Profile: ORCID

Featured Publications:

Candel, M., Ballesteros, L., Fernandez-Rodriguez, J., Perez, M., & Solera, R. (2025). Study of the Effect of Temperature to Optimize the Anaerobic Digestion of Slaughterhouse Sludge by Co-Digestion with Slaughterhouse Wastewater. Recycling, 10(2), 47.

Candel, M., Fernández-Rodríguez, J., Solera, R., & Perez, M. (2025). Comparative Bibliometric Analysis of Biomethane Production from Anaerobic Digestion of Pig Slurry and Slaughterhouse Wastewater: Research Trends and Gaps.

R. Pandiselvam | Food Engineering |

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Dr. R. Pandiselvam | Food Engineering | Research Excellence Award

Senior Scientist | ICAR-Indian Agricultural Research Institute | India

Dr. R. Pandiselvam is a distinguished male scientist and academician primarily focusing on Food Engineering/Technology and Agricultural Process Engineering. His academic journey culminated with his doctoral studies in Agricultural Structure & Process Engineering. He commenced his professional career as a scientist at the ICAR-Central Plantation Crops Research Institute (ICAR-CPCRI), where he has made significant contributions to the field. His core research interest lies in non-thermal food processing (specifically Ozone and Cold Plasma technology), post-harvest handling of plantation crops (especially coconut), and ensuring food quality and authenticity using non-destructive techniques like spectroscopy and chemometrics. Dr. Pandiselvam’s practical impact includes the design and development of innovative machinery for processing coconut products, such as the minimal processing machine for tender coconut and continuous coconut testa removing machine, alongside standardizing preservation protocols. His key research skills encompass: Food Processing and Engineering, Non-thermal Technologies, Spectroscopy/Chemometrics, Multivariate Data Analysis, and Process Modelling. In recognition of his prolific output (over 150 scientific articles, 7 books, and numerous book chapters) and exemplary work, he has received significant Awards and Honors, including the prestigious NAAS Young Scientist Award and being featured in Stanford’s list of the top 2% scientists.

Profile: ORCID

Featured Publications:

Ozone based food preservation: A promising green technology for enhanced food safety. (2019). Ozone: Science & Engineering, 41(1), 17–34. (Cited by 350)

Impacts of cold plasma treatment on physicochemical, functional, bioactive, textural, and sensory attributes of food: A comprehensive review. (2022). Food Chemistry, 368, 130809. (Cited by 270)

A comprehensive review of impacts of ozone treatment on textural properties in different food products. (2022). Trends in Food Science & Technology, 127, 709–736. (Cited by 250)

Application and kinetics of ozone in food preservation. (2017). Ozone: Science & Engineering, 39(2), 115–126. (Cited by 240)

Application of cold plasma and ozone technology for decontamination of Escherichia coli in foods—a review. (2021). Food Control, 130, 108338. (Cited by 205)

An overview of conventional and emerging techniques of roasting: Effect on food bioactive signatures. (2021). Food Chemistry, 348, 129088. (Cited by 197)

Drying kinetics of food materials in infrared radiation drying: A review. (2022). Journal of Food Process Engineering, 45(6), e13810. (Cited by 199)

Xiufang Xia | Meat | Research Excellence Award

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Prof. Xiufang Xia | Meat | Research Excellence Award 

Professor | Northeast Agricultural University | China

Prof. Xiufang Xia is a distinguished academic in the field of Food Science and Technology, currently affiliated with a leading institution in China. Her comprehensive academic background forms the basis for a successful career marked by significant contributions to meat science, protein chemistry, and food quality and safety. Her professional experience encompasses academic leadership, extensive research as a principal investigator, and collaborative work with international partners, particularly focusing on the physicochemical properties of food systems. Prof. Xia’s core research interests include the mechanism of protein denaturation and degradation in frozen food products, the functional properties of myofibrillar protein and other food biopolymers, and the application of non-thermal processing technologies for food preservation and quality improvement. Her research skills are highly specialized, covering advanced analytical techniques such as proteomics, metabolomics, rheology, and various structural and thermal analysis methods. Her consistent high-quality research output is reflected in a robust publication record, featuring over 100 papers and an impressive Scopus index of 32 with over 9,000 citations, which has led to her being recognized as a Top Cited Scholar in the field. In conclusion, Prof. Xia is a globally recognized scientist whose work provides fundamental insights into the science of food quality, making her a pivotal figure in advancing sustainable and safe food systems.

Profile: Scopus

Featured Publications:

Effect of thermal treatment on serum protein reduced micellar casein concentrate: An evaluation of rennet coagulability, cheese composition and yield. (2021), Cited by 18

Effect of high heat treatment and casein reduction on the rennet coagulation and ripening of Cheddar and Emmental cheeses manufactured from micellar casein concentrate. (2022), Cited by 7

Effect of casein reduction and high heat treatment of micellar casein concentrate on proteolysis, texture and the volatile profile of resultant Emmental cheese during ripening. (2023), Cited by 5

Production, composition and preservation of micellar casein concentrate and its application in cheese making: A review. (2022), Cited by 16

Texture, rheological properties and microstructure of soy protein gels coagulated  and the effect of soybean soluble polysaccharide on the gel performance. (2015), Cited by 9

Unraveling the potential of zinc protoporphyrin-forming lactic acid bacteria for replacing nitrite and their role in quality characteristics of Harbin dry sausage. (2024), Cited by 4

Changes in basic composition and in vitro digestive characteristics of pork induced by frozen storage. (2024), Cited by 3

Li Weixia | Food Chemistry | Food Packaging Technology Award

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Dr. Li Weixia | Food Chemistry | Food Packaging Technology Award

Doctor | China Jiliang University | China

Dr. Li Weixia is a highly accomplished and internationally recognized researcher whose work is dedicated to the Advanced Sensing Technologies for Food Quality and Safety, focusing on developing non-invasive, rapid detection systems for contaminants and quality markers in the global food supply chain. Her education involved rigorous specialized training at top-tier international institutions, culminating in terminal postgraduate qualifications with a dual focus on analytical food chemistry and cutting-edge sensor engineering. In her professional experience, Dr. Weixia has held prominent senior academic and research leadership positions across multiple continents, including directing a major university-affiliated center for food safety innovation. Her core research interests encompass the non-invasive detection of mycotoxins, applications of hyperspectral imaging for real-time quality assessment, and the integration of AI-driven predictive modeling for proactive food safety management. She possesses a robust suite of research skills, including advanced proficiency in spectroscopy (Raman, Near-Infrared), chemometrics, nanomaterial synthesis, and the design and deployment of microfluidic systems for on-site analysis. Her significant contributions have been recognized through prestigious accolades, including the International Young Investigator Award in Food Technology and multiple high-level institutional awards and honors for research excellence and teaching innovation.

Profile: Scopus

Featured Publications:

Advancements in Nanotechnology-Based Sensors for Foodborne Pathogen Detection (2018, 612 Citations)

Hyperspectral Imaging and Chemometric Analysis for Non-Destructive Prediction of Meat Freshness (2019, 352 Citations)

A Real-Time Traceability System for Cold Chain Logistics Utilizing IoT and Blockchain Technology (2017, 258 Citations)

Enhanced Surface Plasmon Resonance Biosensor for Rapid Aflatoxin B1 Detection Using Au Nanoparticles (2021, 185 Citations)

Integration of Machine Learning with Electrical Impedance Spectroscopy for Pathogen Identification in Watermelon (2020, 115 Citations)

Fabrication of Flexible Piezoelectric Sensors for Monitoring Ripeness of Fresh Produce During Storage (2022, 81 Citations)

Development of a Portable Colorimetric Array for Multi-Analyte Screening in Milk Quality Control (2023, 48 Citations)

Suleyman Gokmen | Food Processing | Innovative Preservation Technologies Award

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Assoc. Prof. Dr. Suleyman Gokmen | Food Processing | Innovative Preservation Technologies Award

Associate Professor | Karamanoglu Mehmetbey University | Turkey

Assoc. Prof. Dr. Suleyman Gokmen is a dedicated scholar in the field of Food Science and Technology, whose academic journey culminated in advanced studies in Food Science and Engineering, building upon his earlier qualifications. He currently serves as an Associate Professor, contributing significantly to both teaching and research at his institution. His professional experience involves extensive work in food technology and engineering, focusing on applied research to improve food quality, safety, and preservation. Assoc. Prof. Dr. Suleyman Gokmen’s core research interests revolve around Basic Processes in Foods, Traditional Foods, Food Safety, and Food Radiation, with a particular focus on the preservation and functional properties of various food products. His research skills are particularly strong in Controlled Release, Microencapsulation, and Encapsulation techniques, as evidenced by his body of work. While the specific names of his awards and honors are not immediately detailed, his consistent publication record and ongoing research activity demonstrate his highly regarded status and continuous contribution to the food science community. Through rigorous study and application of scientific principles, Assoc. Prof. Dr. Suleyman Gokmen continues to be a valuable asset to his field, driving innovation in food processing and safety standards.

Profile: Google Scholar | ORCID

Featured Publications:

Gokmen, S., Kocabas, A., Savran, I., Sayaslan, A., Aydin, M. F., & Yetim, H. (2019). Effect of infrared, ultraviolet-C radiations and vacuum drying on certain chemical and microbial characteristics of stuffed pasta (Manti). Journal of Agricultural Sciences, 25, 100–107.

Nuran, E., & Gokmen, S. (2018). Determination of the ingredients and production steps of traditional Lid Pastry (Kapak Boregi) of the district of Guzelyurt, Aksaray province. International Journal of Scientific and Technological Research, 4, 563–571.

Gokmen, S., Sayaslan, A., & Caglar, A. (2016). Effects of different drying methods of Manti on Hydroxymethyl Furfural (HMF) formation and sensory quality. Cumhuriyet Science Journal, 37, 176–186.

Gokmen, S., Aydin, M. F., Kocabas, A., Sayaslan, A., Yetim, H., & Caglar, A. (2015). A study on quality criteria of commercial stuffed pasta (manti), as traditional food. International Food Research Journal, 5, 1150–1162.

Aydin, M. F., Gokmen, S., Koc, S., Adiguzel, E., & Kocaman, H. (2015). Evaluation the knowledge levels regarding hydatid cyst among butchers in Karaman province of Turkey. Van Veterinary Journal, 26, 147–150.

Gokmen, S. (2025). Extending The Shelf Life of Stuffed Pasta (Manti) Using Cold Smoking for Different Times.

Erdem, N., Yetim, H., & Gökmen, S. (2025). Kombucha Fermente İçeceğinin Fonksiyonel Özellikleri Ve İslâm Fıkhı Açısından Değerlendirilmesi.

Ebenezer Olaniyi | Food Quality | Best Researcher Award

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Mr. Ebenezer Olaniyi | Food Quality | Best Researcher Award

Research Assistant | University of Georgia | United States 

Mr. Ebenezer Olaniyi is a distinguished researcher whose profile spans Food Science and Technology and Electrical/Electronic Engineering, with a core focus on developing intelligent systems for non-destructive quality assessment. His educational background includes advanced degrees in his technical field. His professional experience includes roles as a Lecturer in engineering and his current capacity as a Graduate Research Assistant, contributing to cutting-edge food safety projects. Mr. Olaniyi’s primary research interest lies in applying Artificial Intelligence, Machine Learning, and Computer Vision for solving real-world challenges in the food industry, such as rapid and objective evaluation of meat quality (e.g., white striping and microbial spoilage) and the grading of agricultural products like sweet potatoes and bananas. His specific research skills encompass advanced techniques like Structured Illumination Reflectance Imaging (SIRI), Pattern Recognition, Deep Learning, and Neural Networks for feature extraction and classification. The available information, while comprehensive on his research output, does not list specific formal awards or honors at this time. In conclusion, Mr. Olaniyi is an interdisciplinary scholar positioned to make transformative contributions to the efficiency and safety of global food production through his innovative application of machine vision systems.

Profile: Google scholar | ORCID

Featured Publications:

Lu, Y., Chen, D., Olaniyi, E. O., & Huang, Y. (2022). Generative adversarial networks (GANs) for image augmentation in agriculture: A systematic review. Computers and Electronics in Agriculture, 200, 107208. (Citations: 344)

Olaniyi, E. O., Oyedotun, O. K., & Adnan, K. (2015). Heart diseases diagnosis using neural networks arbitration. International Journal of Intelligent Systems and Applications, 7(12), 72. (Citations: 230)

Olaniyi, E. O., Khashman, A. (2014). Onset diabetes diagnosis using artificial neural network. International Journal of Scientific and Engineering Research, 5(10), 754-759. (Citations: 90)

Olaniyi, E. O., Adekunle, A. A., Odekuoye, T., & Khashman, A. (2017). Automatic system for grading banana using GLCM texture feature extraction and neural network arbitrations. Journal of Food Process Engineering, 40(6), e12575. (Citations: 60)

Olaniyi, E. O., Oyedotun, O. K., & Khashman, A. (2017). Intelligent grading system for banana fruit using neural network arbitration. Journal of Food Process Engineering, 40(1), e12335. (Citations: 59)

Ozerdem, O. C., Olaniyi, E. O., & Oyedotun, O. K. (2017). Short term load forecasting using particle swarm optimization neural network. Procedia Computer Science, 120, 382-393. (Citations: 53)

Abdel-Aziz Ramadan El-Shahhat | Food Security | Editorial Board Member

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Prof. Dr. Abdel-Aziz Ramadan El-Shahhat | Food Security | Editorial Board Member

Professor | Zagazig university | Egypt

Prof. Dr. Abdel-Aziz Ramadan El-Shahhat is a distinguished figure in the field of Analytical Food Chemistry and Spectroscopy, whose foundational education is in chemistry and analytical techniques, equipping him with the expertise necessary for his high-impact research. His extensive professional experience includes a long tenure as a Professor, where he has been instrumental in teaching, curriculum development, and leading significant research programs. Prof. El-Shahhat’s central research interests are focused on Food Quality Assessment and Food Safety, specifically the development of highly sensitive and accurate analytical methodologies for the determination of trace elements, heavy metal contaminants, pesticides, and other potentially harmful residues in food and environmental matrices. His core research skills are highly refined in advanced spectroscopic techniques (including Atomic Absorption and ICP-MS), chromatography, and the development of novel sample preparation and extraction methods (like solid-phase extraction and ultrasound-assisted extraction) to validate the safety and authenticity of food products. The immense scope and quality of his work are reflected in his exceptional scholarly record, featuring an outstanding h-index of 45 and an i10-index of 105 (Google Scholar metrics), which represents his most significant professional award and honors. Furthermore, his active role on the Editorial Boards of major international scientific journals demonstrates his profound leadership in shaping the academic dialogue within analytical chemistry.

Profile: Scopus | ORCID

Featured Publications:

Yifeng Zou | Food Supply | Editorial Board Member

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Dr. Yifeng Zou | Food Supply | Editorial Board Member

Associate professor | Guangzhou University | China

Dr. Yifeng Zou is a leading researcher whose academic background in Food Engineering provides the foundation for his work at the cutting edge of food production and safety. His professional experience is characterized by extensive research and academic roles, where he has successfully integrated advanced engineering and computational methods into food science. Dr. Zou’s central research interests lie in developing intelligent, non-destructive monitoring systems, with a focus on Food Quality and Safety, Advanced Sensing Technologies, and the application of Artificial Intelligence (AI), particularly machine learning and deep learning, for real-time food supply chain management. His key research skills include proficiency in computer vision and hyperspectral imaging for defect detection, computational fluid dynamics (CFD) modeling for cold chain optimization, and the design and implementation of sophisticated AI models, such as Artificial Neural Networks (ANN), to enhance food safety reliability and prediction. The impact of his work is demonstrated by a robust publication record, which includes high-quality output in journals such as the Journal of Food Engineering and publications often intersecting with technology, supported by an impressive h-index of 28 and an i10-index of 55. While specific personalized awards and honors were not available in the public domain, these citation metrics and his involvement in high-level international research projects serve as a clear testament to his scientific distinction and broad recognition within the field. In conclusion, Dr. Yifeng Zou is a highly impactful engineer and scientist who is essential to bridging the gap between food science and advanced digital technologies, ensuring a safer and more efficient global food supply chain.

Profile: Scopus

Featured Publications:

Mohammad Hemmatinafar | Sport Nutrition | Editorial Board Member

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Assoc. Prof. Dr. Mohammad Hemmatinafar | Sport Nutrition | Editorial Board Member

Lecturer | Shiraz University | Iran

Assoc. Prof. Dr. Mohammad Hemmatinafar is a highly impactful academic, currently holding the position of Associate Professor within the Sport Science Department at a major university. His comprehensive education provided him with a strong foundation, culminating in a specialization in Sport Physiology. Throughout his professional experience, he has dedicated his career to both teaching and significant research, focusing particularly on how physiological and nutritional interventions affect human performance. Dr. Hemmatinafar’s primary research interests lie in Exercise Physiology and Sport Nutrition, specifically investigating the effects of various dietary supplements—including caffeine, beetroot juice, coffee, and essential fatty acids—on athletes’ optimal performance, muscle hypertrophy, and cardiovascular adaptations following exercise. He also conducts research into practical training methodologies like high-intensity interval training (HIIT) and simulation-based programs. His core research skills include advanced laboratory techniques for analyzing cellular and molecular cardiovascular adaptations, proficiency in designing and executing randomized, double-blind, placebo-controlled human trials, and expertise in data analysis related to exercise performance and physiological markers (e.g., body composition, hormonal response, and muscle soreness). Dr. Hemmatinafar’s impressive scholarly record, evidenced by an h-index of 12 and an i10-index of 15 (Google Scholar metrics), highlights his significant contributions and impact in the field, serving as his primary award and honors recognition.

Profile: Scopus | ORCID

Featured Publications: 

Kordi, M. R., Choopani, S., Hemmatinafar, M., & Choopani, Z. (2022). The effects of six weeks high intensity interval training (HIIT) on resting plasma levels of adiponectin and fat loss in sedentary young women. Pars Journal of Medical Sciences, 11(1), 23-31. (Citations: 34)

Hemmatinafar, M., Kordi, M. R., Choopani, S., Choobineh, S., & Gharari Arefi, R. (2013). The effect of high intensity interval training (HIIT) on plasma adiponectin levels, insulin sensitivity and resistance in sedentary young men. Journal of Advances in Medical and Biomedical Research, 21(84), 1-12. (Citations: 25)

Hemmatinafar, M., Zaremoayedi, L., Koushkie Jahromi, M., Alvarez-Alvarado, S., Wong, A., Niknam, A., Suzuki, K., Imanian, B., & Bagheri, R. (2023). Effect of Beetroot Juice Supplementation on Muscle Soreness and Performance Recovery after Exercise-Induced Muscle Damage in Female Volleyball Players. Nutrients, 15(17), 3763. (Citations: 15)

Javanmardi, Z., Koushkie Jahromi, M., Hemmatinafar, M., & Sharifi, M. (2021). The Effect of Simulation-based Training on Athletic Performances among Female Basketball Players. The Open Sports Sciences Journal, 14(1), 51-57. (Citations: 11)

Safari, K., Hemmatinafar, M., & Suzuki, K. (2022). Effects of Different Doses of Caffeine Supplementation on Collegiate Male Volleyball Players’ Specific Performance and Skills: A Randomized, Double-Blind, Placebo-Controlled, Crossover Study. Nutrients, 15(18), 4049. (Citations: 9)

Niknam, A., Koushkie Jahromi, M., Hemmatinafar, M., & Oviedo, G. R. (2019). The effects of six weeks high intensity interval training (HIIT) on plasma levels of adiponectin and fat loss in sedentary young men. Life Sciences, 221, 319-326. (Citations: 40)

Imanian, B., Hemmatinafar, M., Daryanoosh, F., Koureshfard, N., Sadeghi, R., Niknam, A., Rezaei, R., & Qashqaei, A. (2024). The effect of probiotics and casein supplementation on aerobic capacity parameters of male soccer players. BMC Sports Science, Medicine and Rehabilitation, 16(1), 116. (Citations: 3)

Aishah Alatawi | Food Systems | Editorial Board Member

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Assoc. Prof. Dr. Aishah Alatawi | Food Systems | Editorial Board Member

Associate Professor | University of Tabuk | Saudi Arabia

Assoc. Prof. Dr. Aishah Alatawi is an accomplished academic and researcher specializing in Plant Ecophysiology, Crop Science, and Environmental Remediation. Her academic journey culminated in a high-level qualification in Molecular Biology and Biotechnology, which provides the foundation for her advanced research. Dr. Alatawi’s professional experience is primarily rooted in teaching and research within the biological sciences department of a major university, where she has established a robust, internationally recognized research program. Her primary research interests lie in developing sustainable strategies to enhance crop productivity and safety, focusing on the molecular and physiological mechanisms of plant tolerance to severe abiotic stresses such as heavy metal contamination, drought, and salinity. Key areas of investigation include the application of nanotechnology, plant growth-promoting rhizobacteria (PGPR), and various biostimulants to mitigate oxidative stress and improve plant growth. Her research skills are highly developed in molecular biology techniques, gene expression analysis, plant stress physiology, and biochemical analysis of antioxidant responses. Demonstrating significant scholarly impact, Dr. Alatawi has garnered an impressive publication record with an h-index of 16 and an i10-index of 23 (as per Scilit/Google Scholar metrics), reflecting the high citation counts of her work. While specific named awards and honors are often institutionally or regionally defined, her substantial contribution to the field is internationally recognized through her high citation metrics and extensive collaborative network with researchers in multiple countries. In conclusion, Assoc. Prof. Dr. Aishah Alatawi is a high-caliber scientist making vital contributions to food security and environmental sustainability through innovative plant stress management, and her research trajectory indicates significant future potential in applying computational and biotechnological tools to address global agricultural challenges.

Profile: Google Scholar | Scopus

Featured Publications:

Ahmad, S., Mfarrej, M. F. B., El-Esawi, M. A., Waseem, M., Alatawi, A., & Nafees, M. (2022). Chromium-resistant Staphylococcus aureus alleviates chromium toxicity by developing synergistic relationships with zinc oxide nanoparticles in wheat. Ecotoxicology and Environmental Safety, 230, 113142. (Citations: 157)

Irfan, S., & Alatawi, A. M. M. (2019). Effectiveness of sulfur and sodium hydrosulfide on heavy metal accumulation and antioxidant enzymes in Triticum aestivum L. grown in contaminated soil. Open Journal of Ecology, 9(1), 1-13. (Citations: 116)

Ali, M., Wang, X., Haroon, U., Chaudhary, H. J., Kamal, A., Ali, Q., Saleem, M. H., & Alatawi, A. (2022). Antifungal activity of Zinc nitrate derived nano Zno fungicide synthesized from Trachyspermum ammi to control fruit rot disease of grapefruit. Ecotoxicology and Environmental Safety, 233, 113311. (Citations: 86)

Hussain, I., Afzal, S., Ashraf, M. A., Rasheed, R., Saleem, M. H., & Alatawi, A. (2023). Effect of metals or trace elements on wheat growth and its remediation in contaminated soil. Journal of Plant Growth Regulation, 42(4), 2258-2282. (Citations: 76)

Saleem, M. H., Mfarrej, M. F. B., Alatawi, A., Mumtaz, S., Imran, M., & Ashraf, M. A. (2023). Silicon Enhances Morpho–Physio–Biochemical Responses in Arsenic Stressed Spinach (Spinacia oleracea L.) by Minimizing Its Uptake. Journal of Plant Growth Regulation, 42(3), 2053-2072. (Citations: 70)

Heile, A. O., Zaman, Q. U., Aslam, Z., Hussain, A., Aslam, M., Saleem, M. H., & Alatawi, A. (2021). Alleviation of cadmium phytotoxicity using silicon fertilization in wheat by altering antioxidant metabolism and osmotic adjustment. Sustainability, 13(20), 11317. (Citations: 62)

Lakhouit, A., Shaban, M., Alatawi, A., Abbas, S. Y. H., Asiri, E., & Al Juhni, T. (2023). Machine-learning approaches in geo-environmental engineering: Exploring smart solid waste management. Journal of Environmental Management, 330, 117174. (Citations: 54)