Dr. Leila | Food Microbiology | Editorial Board Member

Postdoctoral | University of California San Diego | United States

Dr. Leila is a highly accomplished food scientist whose professional experience is rooted in the critical areas of Food Chemistry and Analytical Toxicology. Her expertise is centered on the safety and integrity of the global food supply chain, particularly in the identification, mitigation, and risk-assessment of chemical contaminants, such as mycotoxins and pesticide residues. Her academic foundation provided her with comprehensive training, which she leveraged to engage in impactful international research projects across various continents, focusing on developing and applying advanced analytical and biosensor-based detection methodologies for food contaminants in staple crops. Her research interest is deeply focused on the intersection of analytical chemistry, public health, and global food safety regulation. Dr. Leila’s research skills include sophisticated quantitative analysis, chromatographic profiling, immunosensor development, and predictive risk modeling. As a reflection of her scientific impact, she has received an Assist. Prof. Dr. designation and has been honored with the Best Researcher Award in the field of infectious diseases/antimicrobial resistance, demonstrating her cross-disciplinary relevance. In conclusion, Dr. Leila is an innovative and critical contributor to global food safety science, whose body of work directly addresses a major public health concern through rigorous analytical methods and a commitment to international collaboration.

Profile: ORCID

Featured Publications:

Li, M., Li, H., Thipchai, P., Sringarm, K., Punyodom, W., Rachtanapun, P., … & Peivasteh Roudsari, L. (2021). Mycotoxins: Impact on Health and Strategies for Prevention and Detoxification in the Food Chain. Journal of Agricultural and Food Chemistry, 38(2), 42–55. (21 Citations)

Arora, S., Nabi, T., Oberoi, S., & Awasthi, V. (2024). Prevalence of household food security and health-related quality of life: Special consideration on the expectant mothers in Punjab. The Indian Economic Journal, 72(3), 540–553. (2 Citations)

Arora, S., Oberoi, S., Nabi, T., & Verma, B. (2024). How does blockchain impact sustainable food security? Insights from literature review. International Journal of Information Management Data Insights, 4(2), 100276. (16 Citations)

Arora, S., & Nabi, T. (2022). Determinants affecting household food security in India: A critical review. International Journal of Economic Policy in Emerging Economies, 15(2–4), 317–330. (11 Citations)

Arora, S., Nabi, T., & Bhardwaj, M. (2023). Blockchain technology: A double-edged sword when it comes to sustainable food security. The Empirical Economics Letters, 22, 67–88. (4 Citations)

Oberoi, S., Arora, S., Verma, B., & Roy, K. K. (2024). What do we know about artificial intelligence and blockchain technology integration in the healthcare industry? Driving decentralization and disruption with digital technologies, 124–138. (12 Citations)

Verma, B., Bhardwaj, M., Arora, S., & Oberoi, S. (2025). Unveiling the impact of remittances on productive efficiencies: Investigating productivity growth of prominent remittance-receiving developing nations. International Journal of Productivity and Performance Management, 74(4). (4 Citations)

Prof. Jin-Long Tian | Anthocyanins | Best Researcher Award

Deputy Director of the Laboratory | Shenyang Agricultural University | China

Prof. Jin-Long Tian is a distinguished academic and research leader specializing in the interdisciplinary field of Food Science and Technology, with a core focus on the chemistry, stability, and bioavailability of bioactive natural products, such as flavonoids and anthocyanins. His professional journey began with foundational training in Traditional Chinese Medicine and Chemistry of Natural Products, culminating in a Doctorate. His subsequent postdoctoral and academic appointments at Shenyang Agricultural University, where he currently serves as a Lecturer and the Deputy Director of the Liaoning Provincial Key Laboratory of Health Food Nutrition and Innovation, have honed his expertise in the application of natural product chemistry to functional food development. His major research interests lie in Developing innovative nano-delivery systems to enhance the stability, absorption, and efficacy of functional ingredients, as demonstrated by his work on anthocyanin-loaded nanocomplexes Elucidating the molecular mechanisms by which food bioactive compounds exert their health effects, particularly in areas like anti-diabetic activity and cholesterol absorption regulation; and Advanced structural analysis and computational prediction of food chemical components. His research skills are highly quantitative and diverse, encompassing expertise in various chromatographic techniques, advanced structural elucidation using NMR spectroscopy and computational chemistry tools like molecular docking and dynamics simulation. A recognized emerging leader, Prof. Tian has received the Best Researcher Award and holds several Editorial Contributions, including roles as an Associate Editor for prestigious international journals, reflecting his significant scholarly impact and high-quality contributions to the field. In conclusion, Prof. Tian stands out for his potent blend of natural product chemistry and cutting-edge food technology, positioning him as a highly promising figure for developing the next generation of effective and safe health foods.

Profile: ORCID | Scopus

Featured Publications:

Tian, J.-L., Si, X., Wang, Y.-H., Gong, E.-S., Xie, X., Zhang, Y., Li, B., & Shu, C. (2021). Bioactive flavonoids from Rubus corchorifolius inhibit $\alpha$-glucosidase and $\alpha$-amylase to improve postprandial hyperglycemia. Food Chemistry. (2021) (Cited by 75).

Tian, J. L., Si, X., Han, Y., Xie, X., Li, B., & Wang, Y. H. (2020). The $\alpha$-glucosidase and $\alpha$-amylase inhibitory activities and mechanisms of flavonoids from Rubus corchorifolius L. fruit. International Journal of Biological Macromolecules. (2020) (Cited by 45).

Li, B., Han, Y., Jiang, T., Zhao, H., Wang, W., & Tian, J. L. (2020). Synthesis, characterization, antioxidant, and $\alpha$-glucosidase inhibitory activity of novel $\beta$-cyclodextrin–quercetin inclusion complexes. Food Chemistry. (2020) (Cited by 40).

Tian, J. L., Liu, Y. C., Ma, C., Zhao, J., & Li, B. (2024). Pulsed electric field-treated malvacin-3-O-galactoside and whey protein complexes alleviate silica-induced pulmonary fibrosis by promoting cellular mitochondrial autophagy and inhibiting cellular pyropt1osis. Food Chemistry. (2024) (Cited by 25).

Zang, Z. H., Sun, B. B., Li, B., & Tian, J. L. (2024). Recent advances in computational prediction of molecular properties in food chemistry. Current Opinion in Food Science. (2024) (Cited by 15).

Li, Z. Y., Tian, J. L., Tian, Q. L., Zang, Z. H., Wang, Y. M., Jiang, Q., Chen, Y. Y., Yang, B. R., Yang, S. F., Yang, Y. Y., & Li, B. (2024). Improved uptake of anthocyanins-loaded nanoparticles based on phenolic acid-grafted zein and lecithin. Food Chemistry. (2024) (Cited by 5).

Leila | Food Microbiology | Editorial Board Member

Dr. Leila | Food Microbiology | Editorial Board Member

Postdoctoral | University of California San Diego | United States

Profile: ORCID

Featured Publications:

Jin-Long Tian | Anthocyanins | Best Researcher Award

Prof. Jin-Long Tian | Anthocyanins | Best Researcher Award

Deputy Director of the Laboratory | Shenyang Agricultural University | China

Profile: ORCID | Scopus

Featured Publications:

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