Yang Liu | Food Processing and Engineering | Best Researcher Award

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Assoc. Prof. Dr. Yang Liu | Food Processing and Engineering | Best Researcher Award

Dr. at Tarim University, China

Dr. Yang Liu, born in September 1990, is an Associate Professor at Tarim University in Alaer City, Xinjiang, China. He is recognized as an expert in agricultural products processing and storage, with a focus on improving the quality and efficiency of the forest and fruit industries in the Xinjiang Uygur Autonomous Region. He earned his Doctor of Engineering degree from Northeast Agricultural University. Dr. Liu is also a master supervisor and has been honored with the title of talent honorary title by Bingtuan, reflecting his influence and leadership in the field. In addition, he holds several prominent roles, including serving as a special commissioner of science and technology for Bingtuan and as a job specialist at Tarim University. His expertise is also sought after by academic journals, where he serves as an editorial board member, guest editor, and reviewer for various prominent journals.

Professional Profile

Scopus Profile

Education

Dr. Yang Liu’s educational journey culminated in a Doctor of Engineering degree from Northeast Agricultural University. Throughout his academic career, he has specialized in agricultural science, focusing on the efficient processing and storage of agricultural products. His studies in this area laid the foundation for his ongoing research in improving the quality of agricultural industries in Xinjiang. As an Associate Professor and master supervisor at Tarim University, Dr. Liu continues to contribute to the academic development of students and the field through teaching and mentorship. His extensive educational background provides him with a strong base to conduct innovative research while ensuring that his work remains grounded in scientific rigor.

Professional Experience

Dr. Liu’s professional career spans a variety of impactful roles, demonstrating his significant contributions to both academia and the scientific community. He has presided over multiple national and provincial projects, including the “Damage Mechanism and Quantitative Evaluation Method of Korla Pear under Dynamic Load” project funded by the National Natural Science Foundation of China. Additionally, he leads a special project for science popularization under the XPCC, showcasing his leadership in both applied research and public education. His position at Tarim University allows him to contribute directly to advancing research in agricultural sciences. Furthermore, as an expert on the forest and fruit industries in Xinjiang, Dr. Liu’s work addresses critical regional challenges in agricultural development.

Research Interests

Dr. Liu’s research interests focus on agricultural products processing, storage, and the improvement of forest and fruit industry efficiency, particularly in the Xinjiang Uygur Autonomous Region. His research explores innovative methods to enhance the quality and sustainability of agricultural products, addressing challenges such as dynamic load damage in fruit transportation and storage. Additionally, he is dedicated to developing new technologies for food preservation and processing, which are crucial for food security and the economic growth of the agricultural sector. His expertise in the scientific evaluation of agricultural products and his interdisciplinary approach to agricultural science make his work vital in both regional and broader agricultural contexts.

Awards and Honors

Dr. Liu has received numerous awards and honors throughout his academic career. He was bestowed the talent honorary title by Bingtuan, recognizing his outstanding contributions to agricultural science and his influence in the field. As a special commissioner of science and technology for Bingtuan, he has played a pivotal role in shaping agricultural advancements within the Xinjiang Uygur Autonomous Region. His professional achievements are further demonstrated by his leadership in several high-profile research projects, including national-level funding. Dr. Liu’s status as an editorial board member, guest editor, and reviewer for prominent scientific journals underscores his respected position in the scientific community and highlights his ongoing contributions to the academic world.

Conclusion

Dr. Yang Liu is highly deserving of the Best Researcher Award. His contributions to agricultural science, particularly in processing and storage, combined with his leadership in research projects and his tangible impact on both the academic and practical aspects of the field, make him a standout candidate. By expanding his international collaborations, his work could have an even broader and more global influence in addressing critical agricultural challenges.

Publications Top Noted

📄 Publication 1:

  • Title: Intelligent Fault Diagnosis of Inter-Turn Short Circuit Faults in PMSMs for Agricultural Machinery Based on Data Fusion and Bayesian Optimization
  • Authors: Wang, M., Lai, W., Zhang, H., Liu, Y., Song, Q.
  • Journal: Agriculture (Switzerland), 2024, 14(12), 2139
  • Citations: 0

📄 Publication 2:

  • Title: Non-destructive detection of water adulteration level in fresh milk based on combination of dielectric spectrum technology and machine learning method
  • Authors: Liang, Q., Liu, Y., Zhang, H., Xia, Y., Li, S.
  • Journal: Journal of Food Composition and Analysis, 2024, 136, 106807
  • Citations: 0

📄 Publication 3:

  • Title: The Study on Nondestructive Detection Methods for Internal Quality of Korla Fragrant Pears Based on Near-Infrared Spectroscopy and Machine Learning
  • Authors: Che, J., Liang, Q., Xia, Y., Zhang, H., Lan, H.
  • Journal: Foods, 2024, 13(21), 3522
  • Citations: 3

📄 Publication 4:

  • Title: Dielectric spectroscopy technology combined with machine learning methods for nondestructive detection of protein content in fresh milk
  • Authors: Liang, Q., Liu, Y., Zhang, H., Che, J., Guo, J.
  • Journal: Journal of Food Science, 2024, 89(11), pp. 7791–7802
  • Citations: 0

📄 Publication 5:

  • Title: Label-free electrochemical immunosensor based on an internal and external dual-signal synergistic strategy for the sensitive detection of Salmonella in food
  • Authors: Yi, Z., Zhang, Y., Guo, M., Huang, G., Zhang, J.
  • Journal: Food Bioscience, 2024, 61, 105006
  • Citations: 0

📄 Publication 6:

  • Title: An NMR immunosensor based on streptavidin-biotin signal amplification for rapid detection of Salmonella in milk
  • Authors: Guo, M., Zhang, Y., Yi, Z., Huang, G., Zhang, J.
  • Journal: Food Bioscience, 2024, 61, 104937
  • Citations: 0

📄 Publication 7:

  • Title: Design and Optimization of Key Parameters for a Machine Vision-Based Walnut Shell–Kernel Separation Device
  • Authors: Ni, P., Hu, S., Zhang, Y., Niu, H., Lan, H.
  • Journal: Agriculture (Switzerland), 2024, 14(9), 1632
  • Citations: 0

📄 Publication 8:

  • Title: NMR Immunosensor Based on a Targeted Gadolinium Nanoprobe for Detecting Salmonella in Milk
  • Authors: Guo, M., Yi, Z., Li, H., Huang, G., Zhang, J.
  • Journal: Analytical Chemistry, 2024, 96(28), pp. 11334–11342
  • Citations: 1

📄 Publication 9:

  • Title: Non-Destructive Testing of the Internal Quality of Korla Fragrant Pears Based on Dielectric Properties
  • Authors: Tang, Y., Zhang, H., Liang, Q., Che, J., Liu, Y.
  • Journal: Horticulturae, 2024, 10(6), 572
  • Citations: 1

📄 Publication 10:

  • Title: Optimization and Testing of the Technological Parameters for the Microwave Vacuum Drying of Mulberry Harvests
  • Authors: Cong, Y., Liu, Y., Tang, Y., Yang, X., Zhang, H.
  • Journal: Applied Sciences (Switzerland), 2024, 14(10), 4137
  • Citations: 1

 

Moncef Chouaibi | Food Engineering | Best Researcher Award

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Prof. Moncef Chouaibi | Food Engineering | Best Researcher Award

 Professor at Higher School of Food Industries of Tunis, Tunisia

Moncef Chouaibi is a Professor in the Department of Food Engineering at the Higher School of Food Industries of Tunisia, University of Carthage. He has extensive experience in academia and research within the field of food engineering. His expertise encompasses a range of food science and technology topics, reflecting his contributions to both teaching and research in this field.

Author Metrics

ORCID Profile

Dr. Chouaibi’s scholarly impact is evident through his published research articles in reputable journals. His work covers a wide range of topics within food science and technology, highlighting his contributions to the academic community and his role in advancing knowledge in food engineering.

Education

Dr. Chouaibi’s educational background includes a Doctorate in Food Industries obtained from the University of Salerno, Italy, and University of Carthage in 2013. He also holds a Master’s degree in Food Industries from the University of Bordeaux, France, and University of Carthage, completed in 2007. Additionally, he has an Engineering degree in Food Industries from the University of Carthage and a preparatory cycle from the University of Monastir, Tunisia.

Research Focus

Dr. Chouaibi’s research focus is diverse, covering various aspects of food engineering. His interests include the rheological and thermal properties of foods, enzyme kinetics, and food stability. He also explores food chemistry, cereal technology, and fermented milk products, making significant contributions to these areas of study.

Professional Journey

Dr. Chouaibi’s professional journey includes roles as a Senior Research Fellow at both the University of Salerno and University of Carthage, and as an Assistant Professor at the University of Carthage since 2021. His career has been marked by his involvement in research and teaching across different institutions, reflecting his dedication to the field of food engineering.

Honors & Awards

The provided summary does not specify any particular honors or awards received by Dr. Chouaibi. His recognition and achievements in his field are not detailed in the available information.

Publications Noted & Contributions

Dr. Chouaibi has authored several notable publications in peer-reviewed journals, focusing on various aspects of food science and technology. His research includes studies on nanoncapsulation, yogurt fortification, and the impact of agricultural practices on food quality, showcasing his contributions to advancing the field.

Arbutus unedo Fruit Syrup as a Fortifying Agent: Effect on Physicochemical, Microbiological, Rheological, Sensory, and Antioxidant Properties of Yoghurt

Journal: Journal of Food Science and Technology
Year: 2023
DOI: 10.1007/s13197-023-05801-4
EID: 2-s2.0-85166961352
ISSN: 09758402, 00221155

This study investigates the impact of Arbutus unedo fruit syrup as a fortifying agent in yogurt. The research evaluates how the syrup affects the yogurt’s physicochemical, microbiological, rheological, sensory, and antioxidant properties. The results provide insights into how natural fruit syrups can enhance the quality and health benefits of dairy products.

Bioactive Phytochemicals from Pumpkin Seed Oil Processing By-products

Book Chapter: Reference Series in Phytochemistry
Year: 2023
DOI: 10.1007/978-3-030-91381-6_15
EID: 2-s2.0-85151258926
ISSN: 25118358, 2511834X

This book chapter focuses on the bioactive phytochemicals derived from pumpkin seed oil processing by-products. It explores the potential health benefits and applications of these phytochemicals, highlighting their significance in the field of phytochemistry.

Influence of Conservation Agriculture on Durum Wheat Grain, Dough Texture Profile and Pasta Quality in a Mediterranean Region

Journal: Agriculture (Switzerland)
Year: 2023
DOI: 10.3390/agriculture13040908
EID: 2-s2.0-85153745660
ISSN: 20770472

This article examines how conservation agriculture practices affect durum wheat grain characteristics, dough texture, and pasta quality. The study provides valuable information on how agricultural methods impact the quality of wheat-based products in Mediterranean regions.

Nanoncapsulation of Tyrosol Using Natural Biopolymers: Optimization, Characterization, and Physical Stability of Nanoparticles

Journal: Journal of Food Measurement and Characterization
Year: 2023
DOI: 10.1007/s11694-023-02280-1
EID: 2-s2.0-85180169991
ISSN: 21934134, 21934126

This paper presents research on the nanoncapsulation of tyrosol using natural biopolymers. It details the optimization, characterization, and physical stability of the resulting nanoparticles, contributing to the field of food nanotechnology and its applications.

Clove Essential Oil Nanoemulsion: Optimization Using Artificial Neural Network

Book Chapter: Clove (Syzygium Aromaticum)
Year: 2022
DOI: 10.1016/b978-0-323-85177-0.00002-1

This book chapter discusses the optimization of clove essential oil nanoemulsion using artificial neural networks. It explores advanced methods for enhancing the stability and effectiveness of essential oil nanoemulsions in various applications.

Research Timeline

Dr. Chouaibi’s research timeline spans over two decades, with ongoing contributions to food science and engineering. His recent work continues to address current challenges and innovations in food processing, stability, and technology.

Strengths of Dr. Moncef Chouaibi’s Research and Recognition

  1. Diverse Research Focus: Dr. Chouaibi’s research spans multiple areas within food engineering, including rheological and thermal properties, enzyme kinetics, food stability, cereal technology, and fermented milk products. This breadth highlights his comprehensive expertise and adaptability in tackling various challenges in food science.
  2. Innovative Contributions: His work on nanoncapsulation and the optimization of clove essential oil nanoemulsion showcases his involvement in cutting-edge technologies. These studies contribute significantly to advancing food nanotechnology and enhancing the effectiveness of essential oils.
  3. Practical Applications: Research such as the impact of Arbutus unedo fruit syrup on yogurt and the influence of conservation agriculture on durum wheat quality reflects Dr. Chouaibi’s focus on practical, real-world applications. This approach ensures that his findings have tangible benefits for food quality and agricultural practices.
  4. Peer-Reviewed Publications: Dr. Chouaibi has published in reputable journals and contributed to book chapters, demonstrating his active engagement with the academic community. His research is widely accessible and contributes to ongoing scholarly discourse in food engineering.
  5. Recognition of Expertise: Receiving the Best Researcher Award signifies recognition of his significant contributions to the field. This award reflects the impact and quality of his research, validating his role as a leading researcher in food engineering.

Areas for Improvement

  1. Expanded Research on Emerging Topics: While Dr. Chouaibi’s research is comprehensive, exploring emerging topics like sustainable food systems, plant-based food innovations, or the impact of climate change on food quality could further enhance his contributions to contemporary issues in food science.
  2. Interdisciplinary Collaboration: Increasing collaboration with researchers from other fields, such as environmental science or nutrition, could lead to more holistic approaches to food engineering problems and foster innovative solutions through interdisciplinary research.
  3. Public Engagement and Outreach: Enhancing efforts in public engagement and outreach could help bridge the gap between academic research and practical applications. This could involve participating in industry conferences, public lectures, or community workshops to share findings and their implications more broadly.
  4. Focus on Underrepresented Areas: Investigating less explored areas within food engineering, such as food waste management or alternative protein sources, could diversify Dr. Chouaibi’s research portfolio and address pressing global challenges in the food sector.
  5. Research Dissemination: While Dr. Chouaibi has published extensively, increasing the dissemination of his research through platforms like open-access journals or multimedia content could enhance the visibility and accessibility of his findings to a wider audience.

Conclusion

Dr. Moncef Chouaibi’s extensive research in food engineering reflects his deep expertise and innovative contributions to the field. His diverse focus, practical applications, and recognition through the Best Researcher Award underscore his significant impact. To further enhance his research impact, expanding into emerging topics, fostering interdisciplinary collaboration, and improving public outreach and research dissemination could provide additional avenues for growth and influence. Overall, Dr. Chouaibi’s work stands out for its relevance and quality, affirming his role as a leading figure in food engineering.