JINGYA AI | Food Sensory Science | Sensory Science Research Award

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Sensory Science Research Award

JINGYA AI
Researcher JINGYA  AI
Affiliation Ningxia University
Country China
Scopus ID 56591847600
Documents 11
Citations 256
h-index 7
Subject Area Food Sensory Science
Event International Food Scientist Awards
ORCID 0000-0002-4383-8116

JINGYA AI

Ningxia University

JINGYA AI of Ningxia University has contributed to this field through publications addressing sensory evaluation, food quality, consumer perception, and analytical methodologies. The research profile demonstrates sustained academic productivity supported by peer-reviewed publications, citation performance, and international research visibility.[1]

Abstract

Food sensory science is fundamental for understanding consumer preferences, product quality, and innovation within the food industry. JINGYA AI has developed research focused on sensory evaluation techniques, quality assessment, and food characteristics that support scientific decision-making and product development. With 11 indexed publications, 256 citations, and an h-index of 7, the research portfolio reflects consistent scholarly influence and recognition within the international scientific community.[1]

Keywords

Food Sensory Science, Sensory Evaluation, Food Quality, Consumer Perception, Flavor Analysis, Food Innovation, Quality Assessment, Food Chemistry, Product Development, Scientific Research.

Introduction

Sensory science integrates chemistry, nutrition, psychology, and consumer science to evaluate food quality and acceptance. Researchers in this discipline contribute evidence supporting food safety, quality improvement, and industrial innovation. JINGYA AI’s academic activities align with these objectives through research emphasizing sensory analysis and scientific assessment methods that assist both academic and industrial stakeholders.[2]

Research Profile

  • Institution: Ningxia University
  • Country: China
  • Scopus Author ID: 56591847600
  • Indexed Documents: 11
  • Total Citations: 256
  • h-index: 7
  • Primary Research Area: Food Sensory Science

Research Contributions

Research contributions include investigations into sensory evaluation methodologies, food quality assessment, flavor perception, and consumer acceptance studies. The published work supports the development of reliable analytical techniques that improve food product evaluation and strengthen evidence-based practices in food science. Citation performance indicates that these studies have attracted scholarly attention and continue to inform subsequent research within the discipline.[2]

Publications

The publication record demonstrates contributions to peer-reviewed journals indexed in international databases. These publications collectively address sensory characteristics of food products, analytical evaluation methods, and quality-related research topics. The body of work provides a scientific foundation for improving food products while encouraging interdisciplinary collaboration among food scientists.[1]

Research Impact

Research impact can be evaluated through publication quality, citation performance, and academic influence. With 256 citations and an h-index of 7, the research profile indicates meaningful scholarly engagement within food sensory science. The research outcomes contribute to improved understanding of consumer behavior, food quality evaluation, and scientific innovation relevant to academia and industry.[1]

Award Suitability

Based on the available research metrics and scholarly achievements, JINGYA AI demonstrates qualifications appropriate for recognition through the International Food Scientist Awards. The combination of peer-reviewed publications, measurable citation impact, and sustained research activity in food sensory science reflects academic excellence consistent with the objectives of the Sensory Science Research Award. Continued contributions are expected to further advance scientific understanding and innovation in this specialized field.[3]

Conclusion

JINGYA AI has established a developing research profile characterized by consistent publication output, measurable citation impact, and focused expertise in food sensory science. The academic contributions support evidence-based improvements in food quality assessment and sensory evaluation while encouraging interdisciplinary collaboration. Recognition through the Sensory Science Research Award acknowledges these scholarly accomplishments and highlights continued commitment to advancing food science research through rigorous scientific investigation and international academic engagement.

External Links

References

  1. Elsevier. (n.d.). Scopus Author Details: JINGYA AI, Author ID 56591847600. Scopus.
    https://www.scopus.com/authid/detail.uri?authorId=56591847600
  2. Lawless, H., & Heymann, H. Sensory Evaluation of Food: Principles and Practices. Springer.
    DOI:
    https://doi.org/10.1007/978-1-4419-6488-5
  3. International Food Scientist Awards. Award Information and Recognition Programs.
    https://foodscientists.org/

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Priyanka Sethi | Sensory Evaluation in Food Science | Best Researcher Award

Posted on by Food Scientist

Best Researcher Award

Priyanka Sethi
Affiliation Manav Rachna International Institute of Research and Studies
Country India
Scopus ID 57907422000
Documents 6
Citations 70
h-index 2
Subject Area Sensory Evaluation in Food Science
Event International Food Scientist Awards
ORCID 0000-0001-7353-5258

Priyanka Sethi
Manav Rachna International Institute of Research and Studies, India

Best Researcher Award recognizes scholarly excellence based on academic productivity, scientific impact, research quality, and meaningful contributions to the advancement of knowledge. Priyanka Sethi has contributed to interdisciplinary investigations involving sensory evaluation, complementary therapies, sleep quality, quality of life, and evidence-based healthcare interventions. Her publication record demonstrates an interest in randomized controlled trials and integrative health approaches that contribute to contemporary scientific literature while supporting multidisciplinary applications in food science, wellness, and healthcare research.[1][2]

Abstract

Priyanka Sethi’s research portfolio reflects interdisciplinary scholarship spanning sensory evaluation, integrative medicine, behavioral health, complementary therapies, and clinical research methodologies. Published studies demonstrate an emphasis on randomized controlled trials, assessment of therapeutic interventions, and quality-of-life outcomes. Her academic profile, supported by Scopus metrics and peer-reviewed publications, illustrates a developing contribution to evidence-based research that integrates scientific rigor with practical healthcare applications.[1][3]

Keywords

Sensory Evaluation, Food Science, Randomized Controlled Trial, Music Therapy, Integrative Medicine, Sleep Quality, Quality of Life, Clinical Research

Introduction

Modern food science increasingly intersects with behavioral sciences, nutrition, and complementary healthcare. Researchers investigating sensory perception and quality-of-life outcomes contribute valuable evidence supporting holistic approaches to health promotion. Priyanka Sethi’s published work addresses these interdisciplinary themes through systematic investigation and clinical evaluation, emphasizing measurable outcomes and evidence-based practice.[2][4]

Research Profile

According to the provided Scopus profile, Priyanka Sethi has authored six indexed documents, accumulated seventy citations, and achieved an h-index of two. Her primary scholarly interests include sensory evaluation in food science alongside interdisciplinary studies involving wellness, therapeutic interventions, and health-related quality-of-life assessment. These metrics indicate active participation in scholarly publishing while supporting continued research development.[1]

Research Contributions

  • Investigated music therapy and relaxation techniques for improving sleep quality among college students through randomized controlled research.[2]
  • Examined complementary therapies for reducing pain, anxiety, and improving quality of life in patients with Restless Legs Syndrome.[3]
  • Studied holistic approaches involving yoga, self-assessment, and physical exercise to support athletic excellence and wellness outcomes.[4]
  • Contributed to interdisciplinary research integrating healthcare, behavioral science, and evidence-based intervention assessment.

Publications

  1. The effects of music therapy on relaxation and sleep quality in college students: An assessor-blind randomized controlled trial. Advances in Integrative Medicine (2026). DOI: 10.1016/J.AIMED.2026.100659.
  2. Effects of Alternative Therapies on Pain, Anxiety, Quality of Sleep, Activities of Daily Livings (ADLS) And Quality of Life in Patients with Restless Legs Syndrome (RLS): A Randomized Controlled Trial. Journal of Chemical Health Risks (2025). DOI: 10.52783/JCHR.V15.I6.10944.
  3. Holistic approaches to athletic excellence: The impact of self-assessment, yoga, and exercise. International Journal of Yogic, Human Movement and Sports Sciences (2024). DOI: 10.22271/yogic.2024.v9.i2a.1606.

Research Impact

The available bibliometric indicators demonstrate measurable scholarly engagement through Scopus-indexed publications and citation activity. Research outputs emphasize randomized controlled methodologies, interdisciplinary collaboration, and translational relevance for healthcare practice. The combination of publication quality, citation performance, and emerging scientific influence provides evidence of meaningful academic participation within her research domains.[1][2]

Award Suitability

Based on the available scholarly profile, publication record, and documented research metrics, Priyanka Sethi demonstrates characteristics that align with evaluation criteria commonly considered for research recognition programs, including peer-reviewed publications, interdisciplinary contributions, measurable citation impact, and evidence-based scientific investigation. These achievements support consideration for recognition within the International Food Scientist Awards while remaining subject to the official assessment procedures and selection criteria established by the award committee.[1]

Conclusion

Priyanka Sethi has developed an interdisciplinary research profile combining sensory evaluation, integrative medicine, and clinical investigation. Her published studies contribute to understanding therapeutic interventions, wellness outcomes, and evidence-based healthcare practices. Supported by recognized bibliometric indicators and peer-reviewed publications, her academic work reflects continued engagement in research with relevance to food science, health sciences, and multidisciplinary scientific advancement.[1]

References

  1. Elsevier. (n.d.). Scopus author details: Priyanka Sethi, Author ID 57907422000. Scopus.
    https://www.scopus.com/authid/detail.uri?authorId=57907422000
  2. Sethi, P. et al. (2026). The effects of music therapy on relaxation and sleep quality in college students: An assessor-blind randomized controlled trial. Advances in Integrative Medicine. DOI: https://doi.org/10.1016/J.AIMED.2026.100659
  3. Sethi, P. et al. (2025). Effects of Alternative Therapies on Pain, Anxiety, Quality of Sleep, Activities of Daily Livings (ADLS) And Quality of Life in Patients with Restless Legs Syndrome. DOI: https://doi.org/10.52783/JCHR.V15.I6.10944
  4. Sethi, P. et al. (2024). Holistic approaches to athletic excellence: The impact of self-assessment, yoga, and exercise.
    DOI: https://doi.org/10.22271/yogic.2024.v9.i2a.1606

Maciej Balawejder | Food Processing and Engineering | Innovative Research Award

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Innovative Research Award

Maciej Balawejder
Affiliation University of Rzeszow
Country Poland
Scopus ID 8969580700
Documents 115
Citations 1,578
h-index 21
Subject Area Food Processing and Engineering
Event International Food Scientist Awards
ORCID 0000-0003-1674-3602

Maciej Balawejder
University of Rzeszow, Poland

Maciej Balawejder is a researcher affiliated with the University of Rzeszow whose work contributes to food processing, food engineering, agricultural technologies, postharvest quality, and sustainable food systems. His research integrates food chemistry, preservation technologies, oxidation processes, microbiological safety, and engineering solutions for food production. According to publicly available Scopus metrics, his scholarly record comprises 115 indexed publications, 1,578 citations, and an h-index of 21, reflecting sustained scientific productivity and international academic visibility.[1]

Abstract

This academic article summarizes the scientific profile and research achievements of Maciej Balawejder in the field of food processing and engineering. His investigations emphasize food quality preservation, microbial safety, oxidative technologies, cereal processing, fruit processing, and sustainable agricultural production. Through interdisciplinary research combining engineering principles with food science, his work contributes to improving food quality, storage stability, processing efficiency, and agricultural sustainability.[2]

Keywords

Food Processing, Food Engineering, Food Preservation, Ozonation Technology, Reactive Oxygen Species, Food Safety, Agricultural Engineering, Postharvest Technology

Introduction

Food engineering increasingly integrates innovative preservation technologies with sustainable processing methods to improve product quality and consumer safety. Maciej Balawejder has contributed to this interdisciplinary area through studies on oxidation technologies, food quality enhancement, cereal processing, horticultural products, and microbial control. His publications demonstrate the application of engineering and analytical techniques to practical food production challenges.[1]

Research Profile

The research profile of Maciej Balawejder encompasses food engineering, agricultural sciences, food chemistry, microbiology, postharvest preservation, cereal technology, oxidative processing, and quality evaluation. His work combines laboratory experimentation with engineering approaches to improve food stability, nutritional quality, processing performance, and agricultural productivity. His publications also demonstrate collaboration across multidisciplinary research areas relevant to food science and sustainable processing technologies.[1]

Research Contributions

  • Development of innovative food preservation strategies using oxidative technologies.
  • Research on volatile organic compound preservation during thermal food processing.
  • Evaluation of wheat flour ozonation for improved microbial quality and bakery performance.
  • Field studies investigating reactive oxygen species for crop protection and quality enhancement.
  • Application of food engineering principles to agricultural sustainability and postharvest quality.

Publications

  1. Influence of Protein Matrix Modification on the Preservation of Volatile Organic Compounds in Thermally Processed Fresh-Cut American Cranberry (Vaccinium macrocarpon Aiton). Agriculture (2026). DOI:
    10.3390/agriculture16141503.
  2. Influence of the Wheat Flour Ozonation Process on Its Microbial Status and the Sensory and Mechanical Properties of Bakery Products. Applied Sciences (2026). DOI:
    10.3390/app16105119.
  3. Field-Based Evaluation of Reactive Oxygen Species Treatments and Fungicide Protections in Potato: Effects on Late Blight, Plant Nutritional Status, Yield, and Tuber Quality. Agronomy (2026). DOI:
    10.3390/agronomy16090912.
  4. Representative publication in food chemistry and molecular food analysis. Molecules. DOI:
    10.3390/molecules31040698.

Research Impact

Bibliometric indicators available through Scopus demonstrate consistent scholarly productivity and international research visibility. With 115 indexed publications, 1,578 citations, and an h-index of 21, Maciej Balawejder has established a recognized academic presence within food science, agricultural engineering, and food processing. His research outputs continue to support technological innovation and scientific understanding in food quality and preservation.[1]

Award Suitability

The combination of sustained publication activity, interdisciplinary research, measurable citation impact, and recent contributions to food preservation technologies, agricultural innovation, and food engineering supports consideration of Maciej Balawejder for recognition through the International Food Scientist Awards. His work reflects continued engagement with scientific challenges relevant to modern food processing, sustainable production, and quality improvement.[1]

Conclusion

Maciej Balawejder has developed a multidisciplinary research portfolio encompassing food engineering, preservation technologies, agricultural sciences, and food quality evaluation. His scientific productivity, international collaborations, and continuing publication of peer-reviewed research demonstrate meaningful contributions to food processing and engineering. His academic achievements represent sustained commitment to advancing knowledge within the food science community.[1]

References

  1. Elsevier. (n.d.). Scopus author details: Maciej Balawejder, Author ID 8969580700. Scopus.
    https://www.scopus.com/pages/authors/8969580700
  2. Balawejder, M., et al. (2026). Influence of Protein Matrix Modification on the Preservation of Volatile Organic Compounds in Thermally Processed Fresh-Cut American Cranberry. Agriculture. https://doi.org/10.3390/agriculture16141503
  3. Balawejder, M., et al. (2026). Influence of the Wheat Flour Ozonation Process on Its Microbial Status and the Sensory and Mechanical Properties of Bakery Products. Applied Sciences. https://doi.org/10.3390/app16105119
  4. Balawejder, M., et al. (2026). Field-Based Evaluation of Reactive Oxygen Species Treatments and Fungicide Protections in Potato: Effects on Late Blight, Plant Nutritional Status, Yield, and Tuber Quality. Agronomy. https://doi.org/10.3390/agronomy16090912
  5. Representative food chemistry publication. Molecules. https://doi.org/10.3390/molecules31040698

Marcos Barrozo | Food Processing and Engineering | Research Excellence Award

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Research Excellence Award

Marcos Barrozo
Affiliation Universidade Federal de Uberlândia
Country Brazil
Scopus ID 6604028880
Documents 292
Citations 7,191
h-index 51
Subject Area Food Processing and Engineering
Event International Food Scientist Awards
ORCID 0000-0002-8873-162X

Marcos Barrozo
Universidade Federal de Uberlândia, Brazil

Marcos Barrozo is a Brazilian researcher affiliated with Universidade Federal de Uberlândia whose scholarly activities have contributed to the advancement of food processing, particle technology, drying operations, bioresource engineering, and process optimization. His publication record demonstrates sustained contributions across multidisciplinary engineering and food science domains, supported by extensive citation impact and international academic recognition. According to available Scopus metrics, his research profile includes 292 indexed publications, 7,191 citations, and an h-index of 51, reflecting long-term scientific influence within chemical engineering and food processing research.[1]

Abstract

This article presents an academic overview of Marcos Barrozo, emphasizing his scientific achievements, research productivity, and scholarly influence in food engineering and process technology. His research portfolio integrates experimental investigation, computational modelling, process intensification, particle engineering, biomass conversion, and sustainable food technologies. Recent publications demonstrate continued engagement with emerging research themes including spray drying, hydrocyclone optimization, catalytic microwave pyrolysis, flotation engineering, and numerical particle simulations.[2]

Keywords

Food Processing, Chemical Engineering, Particle Technology, Spray Drying, Hydrocyclones, Biomass Conversion, Process Optimization, Computational Modeling

Introduction

Research in food processing and engineering increasingly relies upon interdisciplinary methods that integrate transport phenomena, computational simulation, process optimization, and sustainable resource utilization. Marcos Barrozo has developed a publication portfolio that addresses these scientific challenges through engineering-based solutions applicable to industrial food systems and biomass processing. His work demonstrates continued engagement with technologies intended to improve processing efficiency, product quality, and environmental sustainability.[1]

Research Profile

The research profile of Marcos Barrozo spans food engineering, chemical process engineering, particle mechanics, mineral processing, drying technology, biomass utilization, computational fluid dynamics, and process equipment design. His work combines theoretical modelling with laboratory validation and industrial relevance. The breadth of his publication record indicates extensive collaboration across engineering disciplines while maintaining a consistent emphasis on process performance and sustainable technological development.[1]

Research Contributions

  • Development of optimized hydrocyclone systems for complex suspensions.
  • Research on spray drying technologies for preservation of bioactive food ingredients.
  • Advancement of biomass conversion and catalytic microwave pyrolysis.
  • Computational modelling using discrete element methods for particle agglomeration.
  • Engineering studies on flotation systems and mineral processing efficiency.
  • Integration of numerical simulation with industrial process optimization.

Publications

  1. Spray-Dried Whole Red Pitaya (Hylocereus costaricensis): A Potential Source of Bioactive Compounds for Food Applications. Resources (2026). DOI:
    10.3390/resources15070090.
  2. Hydrocarbon-enriched bio-oil from catalytic microwave pyrolysis of macaúba epicarp. Biomass Conversion and Biorefinery (2026). DOI:
    10.1007/s13399-026-07194-8.
  3. Development of Two Geometrically Optimized Hydrocyclones to Process Viscous and Pseudoplastic Suspensions. Industrial & Engineering Chemistry Research (2026). DOI:
    10.1021/acs.iecr.5c05158.
  4. Numerical analysis of particle agglomeration in a continuous pan granulator using DEM. Particuology (2025). DOI:
    10.1016/j.partic.2025.07.022.
  5. Effect of Gas Holdup on the Performance of Column Flotation of a Low-Grade Apatite Ore. Minerals (2025). DOI:
    10.3390/min15090901.

Research Impact

Available bibliometric indicators demonstrate sustained academic influence through a large body of peer-reviewed publications and extensive citation activity. The combination of 292 indexed documents, more than seven thousand citations, and an h-index of 51 indicates continued recognition by the international scientific community. These indicators suggest meaningful contributions to engineering research, food technology, and applied process sciences while reflecting long-term research productivity and scholarly visibility.[1]

Award Suitability

Based on publicly available scholarly metrics and recent peer-reviewed publications, Marcos Barrozo demonstrates characteristics commonly associated with candidates for research excellence recognition. His sustained publication record, measurable citation impact, interdisciplinary research portfolio, and continued contributions to food processing and engineering align with the objectives of the International Food Scientist Awards, which recognize significant scientific achievements and research leadership within food science and related engineering disciplines.[1]

Conclusion

Marcos Barrozo has established a substantial academic profile through consistent contributions to food engineering, particle technology, biomass processing, and process optimization. His combination of extensive publication output, influential citation record, and continued research productivity demonstrates sustained engagement with internationally relevant scientific challenges. The available evidence supports recognition of his contributions within the broader field of food processing and engineering.[1]

References

  1. Elsevier. (n.d.). Scopus author details: Marcos Barrozo, Author ID 6604028880. Scopus.
    https://www.scopus.com/authid/detail.uri?authorId=6604028880
  2. Barrozo, M., et al. (2026). Spray-Dried Whole Red Pitaya (Hylocereus costaricensis): A Potential Source of Bioactive Compounds for Food Applications. Resources. DOI: https://doi.org/10.3390/resources15070090
  3. Barrozo, M., et al. (2026). Hydrocarbon-enriched bio-oil from catalytic microwave pyrolysis of macaúba epicarp. Biomass Conversion and Biorefinery.
    https://doi.org/10.1007/s13399-026-07194-8
  4. Barrozo, M., et al. (2026). Development of Two Geometrically Optimized Hydrocyclones to Process Viscous and Pseudoplastic Suspensions. Industrial & Engineering Chemistry Research. https://doi.org/10.1021/acs.iecr.5c05158
  5. Barrozo, M., et al. (2025). Numerical analysis of particle agglomeration in a continuous pan granulator using DEM; and Effect of Gas Holdup on the Performance of Column Flotation of a Low-Grade Apatite Ore.
    https://doi.org/10.1016/j.partic.2025.07.022

Heba Shaaban | Food Science | Innovative Research Award

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Innovative Research Award

Researcher Information
Affiliation Imam Abdulrahman Bin Faisal University
Country Saudi Arabia
Scopus ID 15835758400
Documents 45
Citations 1082
h-index 22
Subject Area Emerging Technologies in Food Science
Event International Food Scientist Awards
ORCID 0000-0001-5708-7686

Heba Shaaban
Imam Abdulrahman Bin Faisal University, Saudi Arabia

Heba Shaaban is a distinguished scholar in Pharmaceutical Analytical Chemistry and currently serves as Professor at Imam Abdulrahman Bin Faisal University, Dammam, Saudi Arabia. Her research portfolio encompasses analytical chemistry, green analytical methodologies, environmental monitoring, pharmaceutical residue assessment, food safety evaluation, chromatography, mass spectrometry, and sustainable extraction technologies. She has been recognized among the Stanford University–Elsevier World’s Top 2% Scientists in both 2024 and 2025, reflecting the international visibility and impact of her scholarly contributions.[1]

Abstract

This article presents an academic profile of Professor Heba Shaaban Mohamed, highlighting her educational background, research achievements, scientific contributions, publication record, and international recognition. Her work has significantly advanced sustainable analytical chemistry through the development of environmentally friendly extraction techniques, innovative chromatographic methodologies, and analytical assessment frameworks applicable to pharmaceuticals, environmental contaminants, food safety, and public health studies.[2]

Keywords

Pharmaceutical Analytical Chemistry, Green Analytical Chemistry, UPLC-MS/MS, Environmental Monitoring, Food Safety, Deep Eutectic Solvents, Chromatography, Sustainable Extraction, Analytical Innovation, Research Excellence.

Introduction

Heba Shaaban Mohamed is an accomplished pharmaceutical analytical chemist whose research focuses on green analytical methodologies, environmental monitoring, food safety, and pharmaceutical sciences. Her internationally recognized work has advanced sustainable analytical techniques and innovative approaches in modern chemistry.[3]

Research Profile

  • Professor of Pharmaceutical Analytical Chemistry at Imam Abdulrahman Bin Faisal University.
  • Ranked among the World’s Top 2% Scientists in 2024 and 2025.
  • Research specialization in analytical chemistry, chromatography, mass spectrometry and green analytical science.
  • Inventor of an under-process patent for early detection of acute kidney injury.
  • Extensive international academic experience across Canada, Egypt and Saudi Arabia.

Research Contributions

Shaaban has made notable contributions to sustainable analytical chemistry through the development of natural deep eutectic solvent-based extraction systems and environmentally responsible analytical workflows. Her studies have enhanced the detection of antibiotics, parabens, bisphenols, steroids, pharmaceutical residues, and environmental contaminants in complex matrices.[4]

Publications

  • Natural Deep Eutectic Solvent-Based DLLME Coupled with UHPLC–MS/MS for Antibiotic Residues (2026).
  • Innovative Method Orange Gradient Index (IMOGI) (2026).
  • Sustainable DES-DLLME for Monitoring Antibiotic Residues in Milk and Eggs (2026).
  • Novel Fenchone-Based Natural Deep Eutectic Solvent for Bisphenol Analysis (2025).
  • Eco-friendly SPE-UPLC-MS/MS for Antibiotic Residue Determination in Fish (2023).
  • Environmental Risk Assessment of Pharmaceuticals in Wastewater (2023).

Research Impact

The impact of Professor Shaaban’s research is demonstrated through international collaborations, sustained publication activity, extensive citation of her work, and recognition within global scientific rankings. Her investigations contribute to public health protection, environmental sustainability, pharmaceutical quality assurance, and methodological innovation. The inclusion of her profile in the Stanford University–Elsevier Top 2% Scientists list further underscores the global relevance of her scientific contributions.

Award Suitability

Heba Shaaban Mohamed demonstrates strong qualifications for academic recognition based on her sustained research productivity, international visibility, leadership in green analytical chemistry, mentorship activities, interdisciplinary collaborations, and measurable scholarly impact. Her body of work aligns closely with the objectives of research excellence awards that recognize innovation, societal relevance, and scientific advancement.

Conclusion

Heba Shaaban Mohamed has established a distinguished academic career characterized by excellence in pharmaceutical analytical chemistry and sustainable analytical science. Through innovative research methodologies, impactful publications, and international recognition, she has contributed meaningfully to scientific knowledge and public welfare. Her achievements support consideration for distinguished academic and research excellence awards.

References

  1. Imam Abdulrahman Bin Faisal University. (2024). Faculty Profile: Prof. Heba Shaaban Mohamed.
  2. ORCID. (n.d.). Heba Shaaban Mohamed – ORCID Record.
    https://orcid.org/0000-0001-5708-7686
  3. Google Scholar. (n.d.). Heba Shaaban Mohamed – Google Scholar Citations Profile.
    https://scholar.google.com/citations?user=TyIA0bIAAAAJ
  4. Stanford University & Elsevier. (2024–2025). World’s Top 2% Scientists Ranking Database.
    https://elsevier.digitalcommonsdata.com/datasets/btchxktzyw
  5. AD Scientific Index. (2025). Heba Shaaban – Scientific Impact and H-Index Profile.
    https://adscientificindex.com/scientist/heba-shaaban/299085/

Phatthira Yingleardrattanakul | Food Science | Best Researcher Award

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Mrs. Phatthira Yingleardrattanakul | Food Science | Best Researcher Award

Mrs. Phatthira Yingleardrattanakul | Food Science | Senior Professional Medical Scientist |  King Mongkut′s Institute of Technology Ladkrabang | Thailand

Mrs. Phatthira Yingleardrattanakul is a notable researcher in Food Science and Technology, focusing particularly on the stability and encapsulation of bioactive food compounds. Her professional experience and research interests center on developing novel microencapsulation techniques, such as spray drying and electrospinning, to enhance the stability, retention, and controlled release of sensitive micronutrients like folic acid (vitamin B9) and vitamin C in various food matrices. Mrs. Phatthira Yingleardrattanakul’s work often involves evaluating the efficacy of different biopolymers like alginate, pectin, and chitosan as encapsulating agents. Key research skills she employs include microencapsulation technology, chromatography (HPLC) for compound analysis, and the evaluation of stability under different processing conditions (e.g., heat, extrusion). While specific details on her full education and awards are not available in the public snippets, her extensive publication record demonstrates her significant contribution to improving food fortification and the shelf life of functional foods. In conclusion, Mrs. Phatthira Yingleardrattanakul’s research is highly relevant to solving critical challenges in food science by enhancing nutrient bioavailability and stability in the food industry.

Profile: Scopus

Featured Publications: 

Encapsulation of vitamin C in triphosphate linked chitosan microspheres by spray drying. (2005, 175)

Susceptibility of 5-methyltetrahydrofolic acid to heat and microencapsulation to enhance its stability during extrusion processing. (2012, 102)

Encapsulation of folic acid and its stability in sodium alginate-pectin-poly(ethylene oxide) electrospun fibres. (2012, 85)

Ion pair-based dispersive liquid–liquid microextraction followed by high performance liquid chromatography as a new method for determining five folate derivatives in foodstuffs. (2015, 60)

Evaluation of spray drying microencapsulation for folic acid fortification of dried rice vermicelli (Khanom Jeen). (2018, 22)

Preliminary evaluation and studies on the preparation, characterization and in vitro release studies of different biopolymer microparticles for controlled release of folic acid. (2020, 11)

Evaluation of the efficiency of various folic acid microencapsulation techniques for rice vermicelli (Khanom Jeen) fortification. (2020, 1)

Syed Ali Hassan | Food Science | Best Researcher Award

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Mr. Syed Ali Hassan | Food Science | Best Researcher Award

PhD student at National Institute of Food Science and Technology, Pakistan

 Syed Ali Hassan is a dedicated food scientist with a strong academic background and a passion for research in food technology. He has completed his Master’s in Food Technology from the University of Agriculture, Faisalabad, Pakistan. His research interests focus on food safety, nutrition, and the utilization of food waste ingredients to enhance food products. With multiple publications in high-impact journals, he has contributed significantly to the field of food science. He has also been recognized for his academic excellence and innovative research in food technology.

Publications Profile

Scopus

Orcid

🎓 Education Details

  • MSc. (Hons.) Food Technology (2022 – 2024)
    National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan

    • CGPA: 3.84/4.00
    • Thesis: Impact of muskmelon seed flour addition on the physicochemical, textural, and nutritional properties of biscuits
    • Supervisor: Dr. Rana Muhammad Aadil
  • BSc. (Hons.) Food Science and Technology (2018 – 2022)
    National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan

    • CGPA: 3.70/4.00
    • Final Year Internship: PepsiCo and Frito-Lay (Quality assurance and potato production technology)
    • Supervisor: Dr. Moazzam Rafiq Khan

👩‍🔬 Professional Experience

  • Cold Storage Intern (Feb 2022 – Apr 2022)
    PepsiCo-FritoLay, Depalpur, Pakistan

    • Evaluated potato quality before storage
    • Supervised labor during storage operations
    • Maintained temperature, humidity, and CO2 levels
  • Production Supervisor (May 2022 – Aug 2022)
    Pure Foods, Sheikhupura, Pakistan

    • Supervised fruit juice production and pasteurization
    • Implemented HACCP principles for food safety
    • Monitored the packaging process

🌱 Research Interests

  • Food product development using food waste ingredients
  • Environmentally friendly and sustainable food packaging solutions
  • Development of plant-based meat alternatives
  • Extraction of bioactive compounds from food waste using advanced techniques
  • Heavy metal detection in food and water samples
  • Antioxidant and bioactive profiling using HPLC
  • Sensory evaluation and statistical analysis of food samples

🏆 Awards and Honors

  • 2nd Position in Recipe Development Competition (2022) – Pak-Korea Nutrition Center (PKNC)
  • Merit-Based Scholarship Awardee (2021) – University of Agriculture, Faisalabad
  • Prime Minister Ujala Program Awardee (2014) – Government of Punjab, Pakistan
  • Excellence Award in Chinese Singing Competition (2022) – Confucius Institute-UAF
  • Certificate of Appreciation for Wheat Campaign (2021) – University of Agriculture, Faisalabad

🔍 Conclusion

Syed Ali Hassan is a proactive and passionate food scientist dedicated to innovation in food technology, sustainability, and nutrition. With a strong research background, professional experience, and multiple accolades, he aims to contribute significantly to the food science industry. His aspiration is to pursue a Ph.D. in a challenging and collaborative environment to further explore advancements in food safety and technology.

Publications 📚

📄 Impact of watermelon seed fortified crackers on hyperlipidemia in rats
📚 The Pakistan Veterinary Journal, 2024
🔗 [DOI: 10.29261/pakvetj/2024.234]

🌿 Harnessing the health perks of underrated spices in bakery products – A review
📘 Food Chemistry Advances, 2024-12
✍️ Contributors: Hassan Mehmood Sipra, Asad Ali, Qamar Abbas Syed, Muhammad Irfan, Syed Ali Hassan
🔗 [DOI: 10.1016/j.focha.2024.100790]

🔍 Overview of industrial food fraud and authentication through chromatography technique and its impact on public health
📕 Food Chemistry, 2024-12
✍️ Contributors: Nabila Aslam, Rida Fatima, Ammar B. Altemimi, Talha Ahmad, Samran Khalid, Syed Ali Hassan, Rana Muhammad Aadil
🔗 [DOI: 10.1016/j.foodchem.2024.140542]

🍎 Unveiling the anti-oxidative potential of fruits and vegetable waste in prolonging the shelf stability of vegetable oils
📗 Future Foods, 2024-12
✍️ Contributors: Muqaddas Zahid, Samran Khalid, Sumbal Raana, Sara Amin, Hamza Javaid, Rizwan Arshad, Ayesha Jahangeer, Saeed Ahmad, Syed Ali Hassan
🔗 [DOI: 10.1016/j.fufo.2024.100328]

🍗 Unravelling the Influence of Perforation Sizes on Physicochemical, Sensory and Microbial Attributes of Modified Atmosphere Packaged Refrigerated Chicken Patties
📙 Packaging Technology and Science, 2024-10
✍️ Contributors: Kaneez Ayesha, Samran Khalid, Kashmala Chaudhary, Sadia Ansar, Muqaddas Zahid, Syed Ali Hassan, Nadia Bashir, Muhammad Naeem, Jahan Zaib Ashraf, Helen Onyeaka
🔗 [DOI: 10.1002/pts.2834]

⚡ Applications of cold plasma technique to enhance the safety and quality of different food products
📘 Measurement: Food, 2024-09
✍️ Contributors: Aisha Shabbir, Syed Ali Hassan, Hafsa Hanif, Rabia Rauf, Sidra Tul Muntaha, Muqdas Jubbar, Rana Muhammad Aadil
🔗 [DOI: 10.1016/j.meafoo.2024.100183]

🍅 Emerging ways to extract lycopene from waste of tomato and other fruits – A comprehensive review
📕 Journal of Food Process Engineering, 2024-09
✍️ Contributors: Kashmala Chaudhary, Samran Khalid, Muqaddas Zahid, Sadia Ansar, Mahnoor Zaffar, Syed Ali Hassan, Muhammad Naeem, Abid Aslam Maan, Rana Muhammad Aadil
🔗 [DOI: 10.1111/jfpe.14720]

🦗 Edible crickets as a possible way to curb protein-energy malnutrition: Nutritional status, food applications, and safety concerns
📗 Food Chemistry: X, 2024-06
✍️ Contributors: Syed Ali Hassan, Ammar B. Altemimi, Adeel Asim Hashmi, Sandal Shahzadi, Waqar Mujahid, Ahsan Ali, Zuhaib F. Bhat, Saima Naz, Ahmad Nawaz, Gholamreza Abdi
🔗 [DOI: 10.1016/j.fochx.2024.101533]

🥜 Exploring the potential of cashew waste for food and health applications – A review
📙 Future Foods, 2024-06
✍️ Contributors: Nabila Aslam, Syed Ali Hassan, Fakiha Mehak, Sania Zia, Zuhaib F. Bhat, Seydi Yıkmış, Rana Muhammad Aadil
🔗 [DOI: 10.1016/j.fufo.2024.100319]

♻️ Recovery of valuable substances from food waste by ohmic heating assisted extraction – A step towards sustainable production
📘 Future Foods, 2024-06
✍️ Contributors: Samran Khalid, Syed Ali Hassan, Ammar B. Altemimi, Kashmala Chaudhary, Sumbal Raana, Hamza Javaid, Muhammad Naeem, Zuhaib F. Bhat, Rana Muhammad Aadil
🔗 [DOI: 10.1016/j.fufo.2024.100365]

🌱 Bridging sustainability and industry through resourceful utilization of pea pods – A focus on diverse industrial applications
📕 Food Chemistry: X, 2024-05
✍️ Contributors: Rubab Fatima, Filza Fatima, Ammar B. Altemimi, Nadia Bashir, Hassan Mehmood Sipra, Syed Ali Hassan, Waqar Mujahid, Aamir Shehzad, Gholamreza Abdi, Rana Muhammad Aadil
🔗 [DOI: 10.1016/j.fochx.2024.101518]

☠️ Cyanogenic glucosides in plant-based foods: Occurrence, detection methods, and detoxification strategies – A comprehensive review
📗 Microchemical Journal, 2024-04
✍️ Contributors: Fizza Tahir, Eman Ali, Syed Ali Hassan, Zuhaib F. Bhat, Noman Walayat, Asad Nawaz, Amin Mousavi Khaneghah, Yuthana Phimolsiripol, Moazzam Rafiq Khan, Rana Muhammad Aadil
🔗 [DOI: 10.1016/j.microc.2024.110065]

🍅 Factors responsible for spoilage, drawbacks of conventional packaging, and advanced packaging systems for tomatoes
📙 Journal of Agriculture and Food Research, 2024-03
✍️ Contributors: Samran Khalid, Syed Ali Hassan, Hamza Javaid, Muqaddas Zahid, Muhammad Naeem, Zuhaib F. Bhat, Gholamreza Abdi, Rana Muhammad Aadil
🔗 [DOI: 10.1016/j.jafr.2023.100962]

📢 Application of ultrasound technology for the effective management of waste from fruit and vegetables
📘 Ultrasonics Sonochemistry, 2024-01
✍️ Contributors: Brera Ghulam Nabi, Kinza Mukhtar, Sadia Ansar, Syed Ali Hassan, Muhammad Adnan Hafeez, Zuhaib F. Bhat, Amin Mousavi Khaneghah, Ahsan Ul Haq, Rana Muhammad Aadil
🔗 [DOI: 10.1016/j.ultsonch.2023.106744]

🌿 Development of biodegradable coatings by the incorporation of essential oils derived from food waste: A new sustainable packaging approach
📕 Packaging Technology and Science, 2023-12-13
✍️ Contributors: Samran Khalid, Muhammad Naeem, Muhammad Talha, Syed Ali Hassan, Aman Ali, Abid Aslam Maan, Zuhaib F. Bhat, Rana Muhammad Aadil
🔗 [DOI: 10.1002/pts.2787]

🌍 Utilization of cereal-based husks to achieve sustainable development goals: Treatment of wastewater, biofuels, and biodegradable packaging
📗 Trends in Food Science & Technology, 2023-10
✍️ Contributors: Syed Ali Hassan, Mueen Abbas, Waqar Mujahid, Waqar Ahmed, Saeed Ahmad, Abid Aslam Maan, Aamir Shehzad, Zuhaib F. Bhat, Rana Muhammad Aadil
🔗 [DOI: 10.1016/j.tifs.2023.104166]

🥜 An appealing review of industrial and nutraceutical applications of pistachio waste
📙 Critical Reviews in Food Science and Nutrition, 2022-10-06
✍️ Contributor: Syed Ali Hassan
🔗 [DOI: 10.1080/10408398.2022.2130158]

 

 

 

 

 

Yu-Cheng Yang | Innovative Food Product Development | Best Researcher Award

Posted on by Food Scientist

Prof. Dr Yu-Cheng Yang | Innovative Food Product Development | Best Researcher Award

Professor at College of Chemical Engineering, Huaqiao University, China

Professor Yu-Cheng Yang is a distinguished academic and researcher in the field of chemical engineering, with a deep focus on multi-scale transfer processes and the development of high-value marine bioproducts. Currently serving as the Associate Dean of the College of Chemical Engineering at Huaqiao University in Xiamen, China, he is renowned for his groundbreaking work on the optimization of marine polysaccharide utilization and process intensification. His expertise spans across fundamental chemical engineering principles and applied industrial research. Over the years, Professor Yang has been instrumental in advancing both theoretical and practical aspects of chemical processes, with a particular emphasis on sustainable and environmentally friendly solutions. His research contributions, coupled with his leadership in academic and collaborative research initiatives, position him as a highly respected figure in the global chemical engineering community.

Professional Profile

Education

Professor Yang holds a Ph.D. in Chemical Engineering from Beijing University of Chemical Technology, where he was mentored by Academician Jian-Feng Chen. His academic journey began with a Bachelor’s degree in Chemical Engineering from the same institution. During his doctoral studies, he specialized in chemical process optimization and multi-scale transfer processes. This solid academic foundation paved the way for his subsequent research career, where he combined theoretical knowledge with practical applications, especially in marine bioproducts and advanced chemical processes. Professor Yang’s education has not only grounded him in the technical aspects of chemical engineering but also equipped him with the skills to innovate in complex, interdisciplinary research areas that straddle chemical engineering, environmental science, and biotechnology.

Professional Experience

Professor Yang’s professional trajectory spans various academic and research positions, beginning with his role as a lecturer at Huaqiao University, where he quickly advanced to associate professor and, more recently, to professor and associate dean of the College of Chemical Engineering. His academic leadership has fostered the development of a strong research culture within his department. In addition to his primary academic role, Professor Yang has worked as a visiting scholar at Eindhoven University of Technology (TU/e) in the Netherlands, where he further honed his research skills in chemical engineering. Throughout his career, he has actively participated in and led numerous research projects, particularly in the areas of chemical process optimization, marine bioproduct development, and sustainability. His expertise in both teaching and research continues to influence students and researchers alike, making him a key figure at Huaqiao University and beyond.

Research Interests

Professor Yang’s research interests lie at the intersection of chemical engineering and biotechnology, focusing particularly on process intensification, reaction optimization, and the comprehensive utilization of marine polysaccharides. He is dedicated to advancing multi-scale transfer processes, which are crucial for improving the efficiency and sustainability of chemical operations. Additionally, his work explores the development of high-value marine bioproducts, including biodegradable materials, marine-derived polysaccharides, and bioactive peptides. His research is not only theoretical but also highly applied, with significant real-world applications in sustainable engineering practices, including biodegradable plastics and food packaging technologies. The focus on marine bioproducts aligns with his broader goal of contributing to environmental sustainability, positioning his work as both innovative and socially relevant in addressing modern global challenges.

Awards and Honors

Professor Yang’s contributions to the field of chemical engineering have been widely recognized both domestically and internationally. He has been awarded numerous research grants, including funding from the National Natural Science Foundation of China (NSFC), which supports his work on marine polysaccharide degradation and process intensification. His academic excellence has been acknowledged by his promotion to the position of associate dean at Huaqiao University, a testament to his leadership and influence within the academic community. In addition to his role at Huaqiao, Professor Yang has received several accolades for his work on marine bioproduct development and sustainable chemical processes. His achievements have cemented his reputation as a leader in chemical engineering, with a special emphasis on the integration of green chemistry and environmental sustainability into his research initiatives.

Conclusion

Professor Yu-Cheng Yang demonstrates an outstanding blend of innovation, research leadership, and commitment to both academic and industrial advancement in the field of chemical engineering. His research on multi-scale transfer processes and marine bioproducts is not only academically significant but has the potential to contribute meaningfully to environmental sustainability and bio-based industrial solutions. With his strong track record of funding, leadership, and international collaborations, he is certainly a strong candidate for the Best Researcher Award. Enhancing his global visibility and expanding his interdisciplinary collaborations would further elevate his research profile. Overall, Professor Yang’s work reflects the core values of excellence, innovation, and impactful contribution to science and society.

Publications Top Noted

  • Fucoidan treats chemotherapy-induced alopecia and helps cyclophosphamide treat tumors
    • Authors: Wang, Z., Lai, Y., Zhang, N., Ye, J., Xiao, M.
    • Journal: International Journal of Biological Macromolecules
    • Year: 2025
    • Citations: 0
  • Sulfated polysaccharide from Apostichopus japonicus viscera exhibits anti-inflammatory properties in vitro and in vivo
    • Authors: Ye, J., Zheng, L., Pan, W., Zhang, X., Xiao, M.
    • Journal: International Journal of Biological Macromolecules
    • Year: 2024
    • Citations: 1
  • Plant polysaccharide-derived edible film packaging for instant food: Rapid dissolution in hot water coupled with exceptional mechanical and barrier characteristics
    • Authors: Yang, Y.-C., Lin, H.-S., Chen, H.-X., Ye, J., Xiao, M.-T.
    • Journal: International Journal of Biological Macromolecules
    • Year: 2024
    • Citations: 4
  • Preparation, antibacterial activity, and structure-activity relationship of low molecular weight κ-carrageenan
    • Authors: Huang, H., Wang, Q., Ning, Z., Xiao, M., Ye, J.
    • Journal: International Journal of Biological Macromolecules
    • Year: 2024
    • Citations: 4
  • Protective effects of neoagarotetraose against oxidative stress via Nrf2/HO-1 signaling pathway in hydrogen peroxide-induced HepG2 cells
    • Authors: Huang, Y., Lin, F., Zheng, B., Xiao, M., Ye, J.
    • Journal: Arabian Journal of Chemistry
    • Year: 2024
    • Citations: 1
  • ZIF-derived hollow cattail-shaped composites with hierarchical channels towards enhanced electrochemical properties for supercapacitors
    • Authors: Yan, M., Yao, W., Kumar Kankala, R., Yang, Y., Zhang, X.
    • Journal: Applied Surface Science
    • Year: 2024
    • Citations: 1
  • Sodium alginate/carboxymethyl starch/κ-carrageenan enteric soft capsule: Processing, characterization, and rupture time evaluation
    • Authors: Zheng, B.-D., Yu, Y.-Z., Yuan, X.-L., Ye, J., Xiao, M.-T.
    • Journal: International Journal of Biological Macromolecules
    • Year: 2023
    • Citations: 13
  • Numerical treatments for large eddy simulations of liquid-liquid dispersions via population balance equation
    • Authors: Mao, J., Wang, Z.-T., Yang, Y.-C., Li, D.
    • Journal: Physics of Fluids
    • Year: 2023
    • Citations: 4
  • Drying Process of HPMC-Based Hard Capsules: Visual Experiment and Mathematical Modeling
    • Authors: He, C., Yang, Y., Zhang, M., Xu, H., Xiao, M.
    • Journal: Gels
    • Year: 2023
    • Citations: 2
  • Enhancing Pullulan Soft Capsules with a Mixture of Glycerol and Sorbitol Plasticizers: A Multi-Dimensional Study
    • Authors: Zhou, K., Yang, Y., Zheng, B., Ye, J., Xiao, M.
    • Journal: Polymers
    • Year: 2023
    • Citations: 5