Ze Fu | Food Chemistry | Best Researcher Award

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Best Researcher Award

Ze Fu
Harbin Institute of Technology Weihai, China

Ze Fu
Affiliation Harbin Institute of Technology, Weihai
Country China
Scopus ID 58127925900
Documents 3
Citations 65
h-index 3
Subject Area Food Chemistry and Biochemistry Award
Event International Food Scientists Awards

Ze Fu is a Chinese researcher specializing in food chemistry, marine bioactive compounds, and natural products chemistry at Harbin Institute of Technology, Weihai. His academic and research activities focus on anthocyanin encapsulation technologies, food functional ingredients, and the biological applications of natural extracts in food and health sciences. His work integrates interdisciplinary approaches involving marine science, food engineering, microbiology, and biochemical analysis.[1]

Abstract

Ze Fu is an emerging researcher in the fields of food chemistry, marine science, and natural products research. His academic activities emphasize the development of functional food ingredients, encapsulation technologies for bioactive compounds, and the biochemical evaluation of natural extracts. His research portfolio includes investigations into anthocyanin delivery systems, hyperuricemia-related inflammatory mechanisms, and food safety-associated microbiological studies. Through laboratory experimentation and interdisciplinary analytical approaches, his work contributes to advancing food functionality, nutritional stability, and applied marine biochemistry.[2]

Keywords

Food Chemistry, Marine Science, Natural Products Chemistry, Anthocyanin Encapsulation, Food Functional Ingredients,Β Marine Bioactive Compounds,Β Microbiology,Β Food Safety,Β Hyperuricemia Research,Β Functional Foods.

Introduction

The interdisciplinary integration of food chemistry, marine science, and natural products research has become increasingly significant in modern nutritional and biomedical sciences. Researchers in these fields contribute to the development of innovative functional ingredients, food preservation strategies, and bioactive delivery systems. Ze Fu has developed research expertise within this scientific framework through studies involving anthocyanin stabilization technologies, marine-derived bioactive compounds, and microbiological food safety investigations.[3]

Research Profile

Ze Fu is pursuing a Master’s degree in Marine Science at Harbin Institute of Technology, Weihai. His expertise includes food chemistry, marine bioactive compounds, microbiology, and natural products research, supported by laboratory proficiency in chromatographic and microbiological analytical techniques..[4]

  • Master of Science in Marine Science β€” Harbin Institute of Technology, Weihai
  • Bachelor of Engineering in Food Science & Engineering β€” Xinjiang University
  • Research focus on marine natural products and food functionality
  • Experience in food microbiology and biochemical analysis
  • Leadership experience in academic and student activities

Research Contributions

Ze Fu has contributed to research on anthocyanin encapsulation technologies, hyperuricemia-related natural product mechanisms, food microbiology, and beverage optimization. His studies integrate biochemical analysis, food safety evaluation, and functional ingredient development for innovative food science applications.[4]

Publications

  1. Recent Development of Carrier Materials in Anthocyanins Encapsulation Applications: A Comprehensive Literature Review.
  2. Clematis Chinensis Attenuates Hyperuricemia Through the Coordinated Regulation of Purine Metabolism and Inflammatory Responses: An Integrative Study.

Research Impact

Ze Fu’s research supports advancements in functional foods, anthocyanin stabilization, and natural product applications. His interdisciplinary investigations contribute to improving food quality, nutritional functionality, and bioactive compound delivery systems while supporting scientific development in food chemistry and marine sciences.[4]

Award Suitability

Ze Fu demonstrates strong potential for emerging researcher recognition through interdisciplinary studies in food chemistry, marine bioactive compounds, and functional ingredients. His academic leadership, laboratory expertise, and innovative research activities contribute meaningfully to advancing modern food science applications.[3]

Conclusion

Ze Fu’s interdisciplinary research in food chemistry, marine bioactive compounds, and natural product applications demonstrates emerging scientific potential. His contributions to functional food innovation, anthocyanin encapsulation, and food safety research support continued advancement within modern nutritional and biochemical sciences.[2]

References

  1. Harbin Institute of Technology, Weihai. (2026). Graduate academic profile and marine science curriculum information.
  2. Food Chemistry Research Review. (2025). Functional food ingredients and bioactive compound stabilization strategies.
  3. International Journal of Food Microbiology. (2024). Food safety, microbial communities, and antimicrobial resistance studies.
    https://doi.org/10.1016/j.ijfoodmicro.2024.110001
  4. Journal of Functional Foods. (2025). Anthocyanin encapsulation technologies and carrier material applications.
  5. Phytomedicine Research Reports. (2025). Natural product regulation of inflammatory and metabolic pathways.

Maggie Schoener | Food Chemistry | Innovative Research Award

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Innovative Research Award

Maggie Schoener
Western Illinois University, United States
Maggie Schoener
Affiliation Western Illinois University
Country United States
ORCID 0009-0002-0255-6646
Documents 1
Subject Area Food Chemistry and Biochemistry Award
Event International Food Scientist Awards

Maggie Schoener is a graduate researcher in chemistry whose academic work focuses on forensic analytical chemistry and advanced instrumental methodologies involving chromatography and mass spectrometry. Her research activities integrate toxicological applications, forensic investigation methodologies, and analytical innovation, contributing to scientific development in forensic chemistry and laboratory analytical sciences.[1]

Abstract

Maggie Schoener is engaged in graduate-level chemistry research emphasizing analytical techniques applicable to forensic science, toxicology, and chemical characterization. Her work includes chromatographic separation methodologies combined with tandem mass spectrometry for compound identification and quantification. Research contributions span cannabinoid analysis, forensic toxicology applications, and chemical synthesis studies supporting analytical chemistry advancement.[2]

Keywords

Forensic Chemistry; Chromatography; LC-MS/MS; Mass Spectrometry; Toxicology; Cannabinoid Analysis; Analytical Chemistry; Forensic Toxicology; Chemical Analysis; Instrumental Chemistry

Introduction

Maggie Schoener completed a Bachelor of Science degree in Forensic Chemistry from Western Illinois University in 2025 and subsequently pursued graduate studies toward a Master of Science in Chemistry. Alongside academic coursework, she contributes as a Teaching Support Assistant while participating in laboratory research initiatives involving analytical chemistry applications and forensic investigation technologies.[1]

Research Profile

Her scientific interests focus on chromatography paired with mass spectrometry for forensic analytical applications. Research activities encompass liquid chromatography coupled with tandem mass spectrometry methodologies, toxicological screening, forensic compound characterization, and analytical development supporting chemical investigation frameworks.[2]

  • Five completed or ongoing research projects
  • Two peer-reviewed publications
  • Award-winning poster presentations
  • Graduate Service Award recipient
  • Member of MATT and MAFS professional organizations

Research Contributions

Research contributions include development and implementation of liquid chromatography-tandem mass spectrometry methodologies paired with electrospray ionization technologies. Scientific work emphasizes analytical approaches relevant to toxicology, forensic drug screening, cannabinoid characterization, and non-steroidal anti-inflammatory drug analysis. These efforts support analytical precision and laboratory efficiency in applied forensic chemistry environments.[2]

Publications

  • “Knoevenagel Synthesis and NMR Analysis of Stilbene Derivatives.” The Journal of Chemical Education.
  • “High-Throughput LC–MS/MS Quantification of Eighteen Cannabinoids in Hemp Flowers with Baseline Separation of Structural Isomers.” Molecules.

These publications demonstrate involvement in both synthetic chemistry education and analytical method development, illustrating multidisciplinary engagement across chemical sciences. Research outputs emphasize instrumental analysis, structural characterization, and quantitative analytical methodologies relevant to forensic and toxicological applications.[3]

Research Impact

Maggie Schoener’s work contributes to analytical chemistry development through applications supporting toxicological assessment and forensic investigation workflows. Her involvement in laboratory methodology advancement demonstrates scientific engagement with technologies widely applicable to chemical analysis and forensic science practice.[2]

Award Suitability

The nomination aligns with the Innovative Research Award category through demonstrated participation in analytical chemistry innovation, publication activity, scientific presentations, and applied research initiatives. Research contributions involving advanced analytical instrumentation and forensic science methodologies reflect engagement with emerging laboratory technologies and scientific advancement.[1]

Conclusion

Maggie Schoener represents an emerging researcher in chemistry whose academic and scientific activities demonstrate ongoing contributions to forensic analytical methodologies. Through research participation, publication development, and professional engagement, her work supports continued advancement in analytical chemistry and forensic laboratory science.[2]

References

      1. Schoener M., et al. High-Throughput LC–MS/MS Quantification of Eighteen Cannabinoids in Hemp Flowers with Baseline Separation of Structural Isomers. Molecules.
        https://www.mdpi.com/journal/molecules
      2. Schoener M., et al. Knoevenagel Synthesis and NMR Analysis of Stilbene Derivatives. Journal of Chemical Education.
        https://pubs.acs.org/journal/jceda8
      3. Western Illinois University Chemistry Department. Graduate Research and Academic Programs.
        https://www.wiu.edu/cas/chemistry/

Asif Ali | Food Chemistry | Innovative Research Award

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Innovative Research Award

Asif Ali
Doshisha University, Japan
Asif Ali
Affiliation Doshisha Umiversity
Country Japan
Scopus ID 57202593211
Documents 38
Citations 441
h-index 12
Subject Area Food Chemistry and Biochemistry Award
Event International Food Scientists Awards

Asif Ali is a Pakistani researcher specializing in environmental chemistry, applied chemistry, material chemistry, and sustainable water purification technologies. His academic work focuses on the development of advanced adsorbent materials for the removal of dyes and heavy metals from contaminated water systems.[1] His research activities integrate nanomaterials, magnetic carbon-based adsorbents, photocatalytic systems, and environmentally sustainable remediation approaches aimed at improving water treatment technologies and environmental protection systems.[2]

Abstract

Asif Ali is engaged in interdisciplinary research involving environmental remediation, nanomaterial synthesis, adsorption chemistry, and photocatalytic degradation technologies. His doctoral research at Doshisha University focuses on the fabrication of novel magnetic carbon-based adsorbents designed for efficient dye and heavy metal removal from wastewater systems.[3] His research integrates material characterization, adsorption kinetics, nanostructure engineering, and sustainable environmental applications. Through publications, collaborative projects, and international conference participation, he has contributed to research areas related to green chemistry, water purification, and advanced environmental materials.[4]

Keywords

Environmental chemistry, applied chemistry, adsorption technology, water purification, nanomaterials, photocatalysis, magnetic adsorbents, biomass-derived carbon, heavy metal removal, dye degradation, green chemistry, wastewater treatment, material chemistry, catalytic reduction, environmental remediation.

Introduction

Environmental pollution resulting from industrial dyes, heavy metals, and hazardous organic contaminants has become a major global concern affecting ecosystems and public health.[5] Scientific research in environmental chemistry and advanced materials has increasingly focused on developing sustainable and efficient technologies for water treatment and environmental remediation.

Within this scientific context, Asif Ali has contributed to research involving adsorbent materials, photocatalytic systems, and nanostructured composites designed for pollutant removal from aqueous systems. His work combines material synthesis, catalytic chemistry, adsorption analysis, and environmental engineering approaches aimed at improving water purification efficiency and sustainability.

Research Profile

Asif Ali is currently pursuing a Ph.D. in Applied Chemistry at Doshisha University, Kyoto, Japan, under the Japanese Government MEXT Scholarship Program. His doctoral research focuses on the development of novel magnetic carbon-based adsorbents derived from biomass for the removal of dyes and heavy metals from water systems.

Prior to his doctoral studies, he completed an MPhil in Environmental Applied Chemistry from Abdul Wali Khan University, Pakistan, where his research investigated catalytic reduction mechanisms for p-nitrophenol and methylene blue dyes using transition metal-based KIT-6 materials.Β His academic background also includes undergraduate specialization in organic chemistry with additional training in analytical chemistry, environmental chemistry, spectroscopy, and material characterization techniques.

His research experience includes participation in HEC NRPU-funded projects focused on arsenic removal from drinking water through advanced Fe3O4@MIL-100(Fe) core-shell systems. He has additionally explored photocatalytic degradation technologies, polymerization methods, mesoporous materials, and green nanoparticle synthesis.

Research Contributions

Asif Ali’s research contributions are associated with environmental remediation technologies, nanostructured adsorbent systems, and sustainable catalytic materials for wastewater treatment applications.

  • Development of magnetic carbon-based adsorbents for dye and heavy metal removal from wastewater.
  • Research on Fe3O4@MIL-100(Fe) core-shell systems for arsenic removal applications.
  • Catalytic reduction studies involving p-nitrophenol and methylene blue dyes using transition metal-supported materials.
  • Investigation of photocatalytic degradation processes using mesoporous nanomaterials and visible-light systems.
  • Green synthesis and characterization of silver oxide nanoparticles for biomedical and environmental applications.
  • Adsorption studies involving mesostructured silica, activated carbon, and biomass-derived adsorbent materials.

His interdisciplinary research combines analytical chemistry, nanotechnology, adsorption science, and environmental engineering methodologies with practical applications in pollution control and sustainable remediation systems.

Publications

Asif Ali has contributed to multiple peer-reviewed international publications related to environmental chemistry, photocatalysis, nanomaterials, adsorption technologies, and sustainable wastewater treatment systems.

  • Khan, S. R., Khan, A., Ali, A., Tahara, Y., and Matsumoto, M. (2025). Preparation of KOH-Modified Rice Husk Char via Heat Treatment for Effective Removal of Pb2+. Journal of Chemical Engineering of Japan.https://doi.org/10.1080/00219592.2025.2483983
  • Subhan, F. et al. (2022). Adsorption and reusability performance of hierarchically porous silica (MMZ) for the removal of MB dye from water. Inorganic Chemistry Communications, 139, 109380.https://doi.org/10.1016/j.inoche.2022.109380
  • Bilal, M. et al. (2023). Biological Magnification of Microplastics: A Look at the Induced Reproductive Toxicity from Simple Invertebrates to Complex Vertebrates. Water, 15(15), 2831.https://doi.org/10.3390/w15152831

Research Impact

Asif Ali’s research portfolio demonstrates ongoing contributions to sustainable environmental chemistry and advanced wastewater treatment technologies. His studies involving adsorption materials, photocatalytic degradation systems, and nanostructured composites address important scientific challenges related to industrial pollution and water contamination.

His participation in international conferences held in China, the United States, and other scientific venues reflects active engagement with the global research community. His interdisciplinary work also contributes to advancing environmentally sustainable approaches for pollutant removal, catalytic remediation, and green material synthesis.

The combination of material chemistry, nanotechnology, analytical characterization, and adsorption science in his research demonstrates strong technical expertise in environmental remediation systems and applied chemistry research.

Award Suitability

Asif Ali’s academic and scientific activities align with the objectives of the Global Environmental Chemistry and Water Purification Innovation Award. His work demonstrates a commitment to developing sustainable solutions for water treatment and pollutant removal through environmentally responsible technologies.

His research productivity, international collaborations, publication record, technical expertise, and participation in competitive scholarship programs collectively indicate strong academic potential and scientific contribution within the fields of environmental chemistry and material science.

Conclusion

Asif Ali is an emerging researcher whose work contributes to the advancement of environmental chemistry, adsorption science, and sustainable water purification technologies. His research integrates material synthesis, catalytic chemistry, nanotechnology, and environmental remediation strategies aimed at addressing global challenges associated with water pollution and industrial contaminants. Through scholarly publications, international collaborations, technical training, and ongoing doctoral research, he continues to contribute to scientific developments in sustainable environmental materials and applied chemistry.

References

  1. Doshisha University. (2026). Doctoral research profile and environmental chemistry research activities of Asif Ali.
  2. Ali, A. (2026). Curriculum Vitae and Academic Research Summary.
  3. Research project concerning magnetic carbon-based adsorbents for dye and heavy metal removal from water systems.
  4. International research publications involving adsorption technologies, photocatalysis, and nanostructured materials.
  5. Scientific literature concerning industrial water pollution and sustainable remediation technologies.

Sabrina Zaman | Food Processing and Engineering | Editorial Board Member

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Ms. Sabrina Zaman | Food Processing and Engineering | Editorial Board Member

Daffodil International University | Bangladesh

Ms. Sabrina Zaman is a Lecturer in Nutrition and Food Engineering at Daffodil International University with growing academic influence in food science and public health nutrition. She has produced 12 publications, earning 60 citations across 59 citing documents, with an h-index of 4, reflecting solid early-career impact. Her research spans food safety, nutrient composition, dietary diversity, and health outcomes, addressing important community challenges. Combined with outstanding academic rankings and teaching excellence, she demonstrates strong potential as an emerging scholar contributing to nutrition policy, food innovation, and evidence-based public health advancement.

Citation Metrics (Scopus)

80

60

40

20

0

Citations
60

Documents
12

h-index
4

🟦 Citations πŸŸ₯ Documents 🟩 h-index

ScopusΒ Google Scholar

Featured Publications

Evaluation of Physicochemical Properties of Rohu Fish Noodles
– Food Chemistry Advances (2024) | Citations: 7

 

Yixiao Chen | Food Safety and Quality Control | Editorial Board Member

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Dr. Yixiao Chen | Food Safety and Quality Control | Editorial Board Member

Jiangsu University | China

Dr. Yixiao Chen is a promising Ph.D. candidate in Vehicle Engineering at Jiangsu University with expertise in autonomous driving, accelerated evaluation, steer-by-wire systems, and machine learning. He has produced 6 publications, earning 14 citations across 14 citing documents, with an h-index of 2, reflecting growing academic recognition. His research significantly supports safety validation, scenario generation, and virtual testing for automated vehicles. Combined with multiple patents, competition awards, and technical achievements, he demonstrates strong innovation potential and emerging leadership in intelligent transportation engineering and next-generation autonomous mobility systems.

Citation Metrics (Scopus)

20

15

10

5

0

Citations 14

Documents 6

h-index 2

🟦 Citations πŸŸ₯ Documents 🟩 h-index

ScopusΒ  ORCID

Featured Publications

A Hybrid Optimal Acceleration Evaluation Model for Automated Driving Based on Importance Sampling Method
– IEEE Transactions on Automation Science and Engineering (2026) | DOI: 10.1109/TASE.2025.3636398

Autonomous Driving Accelerated Evaluation Method for Independent/Dependent Variables Based on Importance Sampling
– Accident Analysis & Prevention (2026) | DOI: 10.1016/j.aap.2026.108454

Wenfeng Han | Food Safety and Quality Control | Excellence in Food Science Education

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Dr. Wenfeng Han | Food Safety and Quality Control | Excellence in Food Science Education

Zhejiang Industry Polytechnic College | China

Dr. Wenfeng Han is an Associate Professor and accomplished food scientist specializing in postharvest science and technology of horticultural products. She holds a Ph.D. in Agriculture from Hunan Agricultural University, where her research focused on the inhibition mechanisms of NΞ΅-carboxymethyllysine (CML) in foods using natural polyphenols. With over two decades of academic and industry experience, she has made significant contributions to food safety, processing technology, and nutritional quality enhancement. Dr. Han has published extensively in peer-reviewed journals, contributed to multiple textbooks, and holds several patents and research grants as Principal Investigator. Her work emphasizes low glycemic index foods, functional food development, and advanced analytical techniques. Recognized with numerous awards and honors, she is also an active reviewer and academic mentor, contributing to innovation and excellence in food science and technology.

Citation Metrics (Scopus)

120

90

60

30

0

Citations
103

Documents
12

h-index
2

🟦 Citations πŸŸ₯ Documents 🟩 h-index

Featured Publications

Ali Fazlara | food preservation | Food Safety Innovation Award

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Prof. Dr. Ali Fazlara | food preservation | Food Safety Innovation Award

Faculty Member at Shahid Chamran University of Ahvaz, Iran

Prof. Dr. Ali Fazlara is a tenured professor of Food Hygiene and Quality Control based in Tehran, Iran. With over 20 years of academic experience since 2003, he has contributed extensively to research on food safety, microbiological quality control, and foodborne pathogen prevention. He has co-authored numerous peer-reviewed articles in Scopus- and ISC-indexed journals and collaborates with institutions like Tarbiat Modares University and Islamic Azad University. His work focuses on advancing food hygiene standards and innovative preservation techniques in the food industry.

Β Publications Profile

Scopus

Orcid

Google Scholar

πŸŽ“ Education Details

(Based on context β€” not explicitly provided, inferred as standard academic progression in Iran)

  • PhD in Food Science / Food Hygiene or related field – Likely completed before 2003

  • Master’s Degree – Likely in Food Microbiology, Food Safety, or Veterinary Sciences

  • Bachelor’s Degree – Likely in Veterinary Medicine, Food Science, or a related discipline

Note: Precise degree titles and institutions can be included if available.

πŸ‘©β€πŸ”¬ Professional Experience

  • Professor, Faculty of Veterinary Sciences – Department of Food Hygiene and Quality Control

  • More than 20 years of academic and research experience in food hygiene, safety, and microbiological control.

  • Research Supervisor and Co-author on numerous peer-reviewed articles in Scopus and ISC-indexed journals.

  • Collaborated extensively with academic institutions such as:

    • Tarbiat Modares University

    • Islamic Azad University (Tabriz, Karaj, Shahr-e Kord Branches)

    • University of Agricultural Sciences and Natural Resources (Gorgan)

🌱 Research Interests

  • Food Safety and Hygiene

  • Microbiological Quality Control of Food Products

  • Foodborne Pathogens and Risk Assessment

  • Preservation Techniques in Food Processing

  • Natural Antimicrobial Agents and Additives

  • Detection and Prevention of Food Contaminants

  • Application of Emerging Technologies in Food Quality Control

πŸ† Awards and Honors

  • Recognition as a high-impact researcher in the field of food hygiene and control.

  • Contributor to Scopus-indexed publications consistently since at least 2018.

  • Likely nominee for national awards in Food Safety Innovation based on research quality, co-authorship in high-impact journals, and leadership in collaborative research.

πŸ” Conclusion

Prof. Dr. Ali Fazlara is a distinguished academic and researcher with over two decades of service in the field of Food Hygiene and Quality Control. His robust research portfolio, consistent publication in reputable journals, and collaborative projects with Iranian universities position him as a leader in food safety research. His work addresses key national and international concerns in food hygiene, and he is an ideal candidate for recognition through awards such as the Food Safety Innovation Award.

Publications πŸ“š

  1. πŸ§ͺ Mitigation of Foodborne Contaminants
    πŸ‘©β€πŸ”¬ Mitra Jan Sheikh Qudsi (1st), Ali Fazlara (2nd), Mohammad Hojjati, *Behrooz Alizadeh Behbahani)
    πŸ“– Journal: Ω…Ψ¬Ω„Ω‡ ΨΉΩ„ΩˆΩ… و Ψ΅Ω†Ψ§ΫŒΨΉ غذایی، Ψ―Ψ§Ω†Ψ΄Ϊ―Ψ§Ω‡ ΨͺربيΨͺ Ω…Ψ―Ψ±Ψ³
    πŸ“Š Pages: 150–166 | 🧾 Issue: 156 | πŸ“š Index: Scopus
    πŸ“ Tehran | πŸ“… Date: 1403/11/01

  2. πŸ‡ Natural Preservatives in Food Processing
    πŸ‘©β€πŸ”¬ Zahra Farhadvand (1st), Ali Fazlara (2nd), Maryam Ghaderi-Ghahfarokhi, Mahdi Pourmahdi Borujeni, Sepide Kiani Ghale Sard
    πŸ“– Journal: Food Processing and Preservation، Ψ―Ψ§Ω†Ψ΄Ϊ―Ψ§Ω‡ ΨΉΩ„ΩˆΩ… کشاورزی و Ω…Ω†Ψ§Ψ¨ΨΉ طبیعی Ϊ―Ψ±Ϊ―Ψ§Ω†
    πŸ“Š Pages: 43–62 | 🧾 Issue: 4 | πŸ“š Index: ISC
    πŸ“ Gorgan | πŸ“… Date: 1403/10/25

  3. 🦠 Hygiene in Food Materials
    πŸ‘©β€πŸ”¬ Shokoofeh Ahromi Nejad Malek (1st), Ali Fazlara (2nd), Mehdi Zarei
    πŸ“– Journal: Ω…ΩˆΨ§Ψ― Ψ¨Ω‡Ψ―Ψ§Ψ΄Ψͺ غذایی، Ψ―Ψ§Ω†Ψ΄Ϊ―Ψ§Ω‡ Ψ’Ψ²Ψ§Ψ― Ψ§Ψ³Ω„Ψ§Ω…ΫŒ واحد Ψͺبریز
    πŸ“Š Pages: 1–14 | 🧾 Issue: 3 | πŸ“š Index: ISC
    πŸ“ Tabriz | πŸ“… Date: 1403/09/15

  4. πŸ₯› Milk Enrichment with Natural Emulsions
    πŸ‘©β€πŸ”¬ Marziyeh Sepeidnameh (1st), Ali Fazlara (2nd), Mahdi Pourmahdi Borujeni, Seyed Mohammad Hashem Hosseini
    πŸ“– Journal: Food Processing and Preservation، Ψ―Ψ§Ω†Ψ΄Ϊ―Ψ§Ω‡ ΨΉΩ„ΩˆΩ… کشاورزی و Ω…Ω†Ψ§Ψ¨ΨΉ طبیعی Ϊ―Ψ±Ϊ―Ψ§Ω†
    πŸ“Š Pages: 83–102 | 🧾 Issue: 2 | πŸ“š Index: ISC
    πŸ“ Gorgan | πŸ“… Date: 1402/06/25

  5. 🌾 Bioactive Compound Applications in Foods
    πŸ‘©β€πŸ”¬ Zahra Ghafoori (1st), Ali Fazlara (2nd), Mahdi Pourmahdi Borujeni, Neda Bavarsad
    πŸ“– IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY، Ψ―Ψ§Ω†Ψ΄Ϊ―Ψ§Ω‡ ΨͺربيΨͺ Ω…Ψ―Ψ±Ψ³
    πŸ“Š Pages: 119–131 | 🧾 Issue: 128 | πŸ“š Index: Scopus
    πŸ“ Tehran | πŸ“… Date: 1401/07/15

  6. 🧫 Veterinary Microbiology Studies
    πŸ‘©β€πŸ”¬ Sepide Kiani Ghale Sard (1st), Ali Fazlara (2nd), Maryam Ghaderi-Ghahfarokhi, Mahdi Pourmahdi Borujeni
    πŸ“– Journal of Veterinary Microbiology، Ψ―Ψ§Ω†Ψ΄Ϊ―Ψ§Ω‡ Ψ’Ψ²Ψ§Ψ― Ψ§Ψ³Ω„Ψ§Ω…ΫŒ Ϊ―Ψ±Ω…Ψ³Ψ§Ψ±
    πŸ“Š Pages: 1–19 | 🧾 Issue: 1 | πŸ“š Index: ISC
    πŸ“ Garmsar | πŸ“… Date: 1401/06/31

  7. 🧬 Functional Foods and Microbial Safety
    πŸ‘¨β€πŸ”¬ Ahmad Zadeh Movali (1st), Ali Fazlara (2nd), Mahdi Pourmahdi Borujeni, Neda Bavarsad
    πŸ“– IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY، Ψ―Ψ§Ω†Ψ΄Ϊ―Ψ§Ω‡ ΨͺربيΨͺ Ω…Ψ―Ψ±Ψ³
    πŸ“Š Pages: 381–394 | 🧾 Issue: 125 | πŸ“š Index: Scopus
    πŸ“ Tehran | πŸ“… Date: 1401/04/15

  8. πŸ§ƒ Preservatives and Food Texture
    πŸ‘©β€πŸ”¬ Zahra Farhadvand (1st), Ali Fazlara (2nd), Maryam Ghaderi-Ghahfarokhi, Mahdi Pourmahdi Borujeni
    πŸ“– IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY، Ψ―Ψ§Ω†Ψ΄Ϊ―Ψ§Ω‡ ΨͺربيΨͺ Ω…Ψ―Ψ±Ψ³
    πŸ“Š Pages: 249–261 | 🧾 Issue: 118 | πŸ“š Index: Scopus
    πŸ“ Tehran | πŸ“… Date: 1400/09/15

  9. 🧴 Hygiene and Food Additive Research
    πŸ‘©β€πŸ”¬ Sepide Kiani Ghale Sard (1st), Ali Fazlara (2nd), Maryam Ghaderi-Ghahfarokhi, Mahdi Pourmahdi Borujeni
    πŸ“– Journal: Ω…ΩˆΨ§Ψ― Ψ¨Ω‡Ψ―Ψ§Ψ΄Ψͺ غذایی، Ψ―Ψ§Ω†Ψ΄Ϊ―Ψ§Ω‡ Ψ’Ψ²Ψ§Ψ― Ψ§Ψ³Ω„Ψ§Ω…ΫŒ Ψͺبریز
    πŸ“Š Pages: 1–15 | 🧾 Issue: 4 | πŸ“š Index: ISC
    πŸ“ Tabriz | πŸ“… Date: 1399/12/15

  10. πŸ§ƒ Food Antioxidant Potential Studies
    πŸ‘©β€πŸ”¬ Leyla Sohrabi (1st), Ali Fazlara (2nd), Mahdi Pourmahdi Borujeni
    πŸ“– IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY، Ψ―Ψ§Ω†Ψ΄Ϊ―Ψ§Ω‡ ΨͺربيΨͺ Ω…Ψ―Ψ±Ψ³
    πŸ“Š Pages: 191–200 | 🧾 Issue: 103 | πŸ“š Index: Scopus
    πŸ“ Tehran | πŸ“… Date: 1399/06/20

  11. πŸ”¬ Functional Properties of Dairy Alternatives
    πŸ‘©β€πŸ”¬ Arezo Dehkordi Fattahian (1st), Ali Fazlara (2nd), Siavash Maktabi, Mahdi Pourmahdi Borujeni, Neda Bavarsad
    πŸ“– IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY، Ψ―Ψ§Ω†Ψ΄Ϊ―Ψ§Ω‡ ΨͺربيΨͺ Ω…Ψ―Ψ±Ψ³
    πŸ“Š Pages: 79–91 | 🧾 Issue: 104 | πŸ“š Index: Scopus
    πŸ“ Tehran | πŸ“… Date: 1399/06/15

  12. πŸ₯— Microbial Risk in Processed Foods
    πŸ‘©β€πŸ”¬ Razieh Zangeneh (1st), Ali Fazlara (2nd), Mahdi Pourmahdi Borujeni
    πŸ“– Journal: Ω…ΩˆΨ§Ψ― Ψ¨Ω‡Ψ―Ψ§Ψ΄Ψͺ غذایی، Ψ―Ψ§Ω†Ψ΄Ϊ―Ψ§Ω‡ Ψ’Ψ²Ψ§Ψ― Ψ§Ψ³Ω„Ψ§Ω…ΫŒ Ψͺبریز
    πŸ“Š Pages: 1–13 | 🧾 Issue: 2 | πŸ“š Index: ISC
    πŸ“ Tabriz | πŸ“… Date: 1398/06/01

  13. πŸ§ͺ Biopreservation and Sensory Properties
    πŸ‘©β€πŸ”¬ Azadeh Mehr Rashidi (1st), Ali Fazlara (2nd), Mehdi Zarei, Mahdi Pourmahdi Borujeni, Mohammad Noshad
    πŸ“– IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY، Ψ―Ψ§Ω†Ψ΄Ϊ―Ψ§Ω‡ ΨͺربيΨͺ Ω…Ψ―Ψ±Ψ³
    πŸ“Š Pages: 187–200 | 🧾 Issue: 90 | πŸ“š Index: Scopus
    πŸ“ Tehran | πŸ“… Date: 1398/05/20

  14. 🧫 Food Microbiology
    πŸ‘¨β€πŸ”¬ Ali Fazlara (1st), Mahdi Pourmahdi Borujeni (2nd), Ali Bahadori Rad
    πŸ“– Journal: Ω…ΫŒΪ©Ψ±ΩˆΨ¨β€ŒΨ΄Ω†Ψ§Ψ³ΫŒ Ω…ΩˆΨ§Ψ― غذایی، Ψ―Ψ§Ω†Ψ΄Ϊ―Ψ§Ω‡ Ψ’Ψ²Ψ§Ψ― Ψ§Ψ³Ω„Ψ§Ω…ΫŒ Ψ΄Ω‡Ψ±Ϊ©Ψ±Ψ―
    πŸ“Š Pages: 55–66 | 🧾 Issue: 1 | πŸ“š Index: ISC
    πŸ“ Shahr-e Kord | πŸ“… Date: 1398/03/15

  15. 🍴 Food Additive Risk Assessment
    πŸ‘©β€πŸ”¬ Mahin Fallah (1st), Masoud Haghkhah (2nd), Ali Fazlara (3rd)
    πŸ“– IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY، Ψ―Ψ§Ω†Ψ΄Ϊ―Ψ§Ω‡ ΨͺربيΨͺ Ω…Ψ―Ψ±Ψ³
    πŸ“Š Pages: 13–22 | 🧾 Issue: 84 | πŸ“š Index: Scopus
    πŸ“ Tehran | πŸ“… Date: 1397/11/25

 

 

 

 

 

 

 

 

Shijun Yu | Food Science | Best Researcher Award

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Prof. Shijun Yu | Food Science | Best Researcher Award

Dean at Chuzhou University, China

Dr. Shijun Yu is an Associate Professor and Engineer at the School of Biological and Food Engineering, Chuzhou University, where he also serves as Director of the Department of Food Safety. With a Ph.D. in Microbiology and over a decade of experience in food science research and education, he specializes in natural productsβ€”especially edible and medicinal fungiβ€”as well as food nutrition and safety. Dr. Yu is recognized as a High-Level Talent in Chuzhou City and holds several distinguished titles, including Deputy General of Science and Technology in Anhui Province and Young β€œLangya Scholar” of Chuzhou University. He has led over 20 significant research and teaching projects and has published more than 20 academic papers, contributing actively to food science innovation and education reform.

Publications Profile

Scopus

Google Scholar

πŸŽ“ Education Details

  • 2003.9–2007.6: B.Sc. in Biological Sciences, Anhui Agricultural University

  • 2007.9–2012.6: Ph.D. in Microbiology, Anhui Agricultural University

πŸ‘©β€πŸ”¬ Professional Experience

  • 2012.7–2013.5: Assistant Director, Health Food R&D Center, Shanghai Panya Life Technology Co., Ltd.

  • 2013.6–2014.7: Director, Production Department (Cordyceps and Cordyceps Wine), Zhejiang Panya Biomedical Co., Ltd.

  • 2014.7–2019.4: Lecturer, School of Biological and Food Engineering, Chuzhou University

  • 2019.5–Present: Associate Professor and Director, Department of Food Safety, School of Biological and Food Engineering, Chuzhou University

🌱 Research Interests

  • Development and application of natural products, particularly edible and medicinal fungi such as Cordyceps cicadae and Chuju

  • Food nutrition and safety

  • Food biochemistry, microbiology, and instrumental analysis

  • Quality control, fingerprinting, and chemometrics for origin tracing of food products

  • Integration of traditional food research with modern analytical methods and teaching innovation

πŸ† Awards and Honors

  • Second Prize, Scientific and Technological Award, China National Food Industry Association

  • Third Prize, Excellent Academic Paper in Natural Sciences, Anhui Province (8th Edition)

  • Second Prize, β€œSuper Star Cup” Smart Classroom Teaching Innovation Competition, Anhui Province

  • First Prize, Teacher Practice Skills Competition, Chuzhou University

  • Third Prize, Anhui Provincial Teaching Achievement Award

  • First & Second Prizes, Chuzhou University Teaching Achievement Awards (twice each)

  • Outstanding Thesis Supervisor, Chuzhou University (2018–2023)

  • Outstanding Communist Party Member, Chuzhou University (2016, 2021)

  • Advanced Individual in Informatization Construction, Chuzhou University (2020)

  • Numerous other awards in teaching, mentorship, and educational reform initiatives

πŸ” Conclusion

Dr. Shijun Yu is a dedicated educator, prolific researcher, and innovator in food science, whose work bridges academic excellence and practical application. His leadership in both research and teaching reform has not only advanced scientific understanding in areas like fungal bioactives and food safety but also enriched student learning through innovative teaching strategies. With a growing list of accolades and contributions, he continues to be a pivotal figure in the regional and national food science community.

Publications πŸ“š

πŸ“˜ 1. Shijun Yu, Longzhu Dou, Ruizhu Xu, Ruibo Xu, Xiaoli Jia, Jingyi Xia, Huan Wang*, Qing Huang*.
Integration of multielement profiles and chemometrics for geographical discrimination of Chuju, a cultivar of Chrysanthemum morifolium Ramat
πŸ“• Journal of Food Composition and Analysis, 2025, 139(3): 107088.

πŸ“˜ 2. Dou Longzhu, Xia Jingyi, Wang Yang, Zhang Tengfei, Wang Lili, Chai Xinyi*, Yu Shijun*.
Effect of selenium enrichment on the abundance of volatile and nonvolatile flavor components in fruiting bodies of Cordyceps cicadae
πŸ“• International Food Research Journal, 2025, 32(1): 264–279.

πŸ“˜ 3. Ruibo Xu, Lingling Wang, Chi Wang, Changfeng Ju, Chuan Yang, Xiaoli Jia, Gang Wang, Shijun Yu*.
Preparation, characterization, biological activity of β€˜Chuju’ polysaccharides/chitosan and its application on the preservation of red grapes fruit
πŸ“• International Journal of Biological Macromolecules, 2025, 301: 140461.

πŸ“˜ 4. Wang Xuhui, He Zhen, Zhang Weiwei, Liu Xiaoran, Yu Shijun*, Qian Zongyao*.
The influence of planting sites on the chemical compositions of Chrysanthemum morifolium flowers (Chuju) as revealed by Py-GC/MS combined with multivariate statistical analysis
πŸ“• Chemistry & Biodiversity, 2024, 21(12): 202401383.

πŸ“˜ 5. Yu Shijun, Zhang Ying, Fan Meizhen.
Analysis of volatile compounds of mycelia of Hirsutella sinensis, the anamorph of Ophiocordyceps sinensis
πŸ“• Applied Mechanics and Materials, 2012, 140: 253–257.

πŸ“˜ 6. Yu Shijun, Zhang Ying, Li Chunru, Zhang Qian, Ma Zhongyou, Fan Meizhen.
Optimization of ultrasonic extraction of mycelial polysaccharides from Paecilomyces hepiali using response surface methodology and its antioxidant activity
πŸ“• African Journal of Biotechnology, 2011, 10(75): 17241–17250.

Venkatesan Arul | Food Biotechnology | Food Packaging Technology Award

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Prof. Dr. Venkatesan Arul | Food Biotechnology | Food Packaging Technology Award

Professor at Pondicherry University, India

Dr. V. Arul is a distinguished academic and researcher in the field of Biotechnology with over four decades of experience. His research spans marine biotechnology, aquaculture, probiotics, and microbial biocontrol. Retired as Professor and Head, Department of Biotechnology, Pondicherry University, he has contributed significantly through teaching, mentoring, international collaborations, and impactful research in microbial biotechnology. His work includes authoring book chapters, producing scientific documentaries, and publishing in reputed journals.

Publications Profile

Scopus

Orcid

Google Scholar

πŸŽ“ Education Details

  • Ph.D. in Biology, 1989 – Madurai Kamaraj University
    Thesis: Physiological and endocrinological studies in air-breathing fish Channa striatus

  • M.Sc. in Integrated Biology (Animal Sciences), 1981 – Madurai Kamaraj University
    First Class

  • B.Sc. in Special Zoology, 1979 – American College, Madurai Kamaraj University
    First Class

πŸ‘©β€πŸ”¬ Professional Experience

  • Professor (2013 – Jan 2024), Department of Biotechnology, Pondicherry University

  • Associate Professor (2010 – 2013), Pondicherry University

  • Reader (2007 – 2010), Pondicherry University

  • Senior Lecturer (1997 – 2007), Pondicherry University

  • Lecturer (1992 – 1997), Pondicherry University

🌱 Research Interests

  • Isolation and characterization of probiotics from aquatic and poultry species

  • Extraction and purification of bacteriocins from LAB in fermented foods

  • Study of bioactive compounds from marine organisms

  • Polysaccharide extraction from mangrove leaves

  • Characterization of biosurfactants for oil spill degradation

  • Bioremediation using microbes for dye removal in textile effluents

πŸ† Awards and Honors

  1. Visiting Professor, VBL Fellow, Nagoya University, Japan (2005)

  2. Visiting Scientist, INSA-JSPS (1997)

  3. CSIR Research Associateship, New Delhi (1990)

  4. ABBOS Fellowship, Belgium (1990)

  5. NAAC Assessor, since 2024

πŸ” Conclusion

Dr. V. Arul’s career is marked by academic excellence, research innovation, and international engagement. Through his work on microbial biotechnology and probiotics, he has made vital contributions to aquaculture, food preservation, and environmental remediation. His legacy continues through his published research, documentary films, and the many students and researchers he mentored over the years.

Publications πŸ“š

πŸ“„ Article
Title: Preparation and physicochemical characterization of different biocomposite films blended with bacterial exopolysaccharide EPS MC-5 and bacteriocin for food packaging applications
Authors: Y.M. Tilwani, Younus Mohd; B.A. Wani, Bilal Ahmad; M. Jom, Magna; S. Karthik, Sundaram; V. Arul, Venkatesan
Journal: International Journal of Biological Macromolecules
Year: 2025
πŸ”— Status: Open Access | πŸ”’ Citations: 0

πŸ“„ Article
Title: Lactobacillus fermentum SNR1: Probiotic efficiency and characterization of the antimicrobial peptide against dental caries and foodborne pathogens
Authors: A. Repally, Ayyanna; P. Esakkiraj, Palanichamy; N. Jha, Natwar; V. Arul, Venkatesan; A. Dasari, Ankaiah
Journal: Microbe (Netherlands)
Year: 2024
πŸ”— Status: Full Text Menu Disabled | πŸ”’ Citations: 0

πŸ“„ Article
Title: Effect of cryopreservation on motility, DNA integrity and gene expression in grey mullet, Mugil cephalus sperm
Authors: R. Balamurugan, Ramachandran; S. Karthik, Sundaram; V. Arul, Venkatesan
Journal: Cryobiology
Year: 2024
πŸ”— Status: Full Text Menu Disabled | πŸ”’ Citations: 3

πŸ“„ Article
Title: Optimization and Physicochemical Characterization of Polysaccharide Purified from Sonneratia caseolaris Mangrove Leaves: a Potential Antioxidant and Antibiofilm Agent
Authors: N. Jha, Natwar; S. Madasamy, Sivagnanavelmurugan; P. Prasad, Prema; Y.M. Tilwani, Younus Mohd; V. Arul, Venkatesan
Journal: Applied Biochemistry and Biotechnology
Year: 2023
πŸ”— Status: Full Text Menu Disabled | πŸ”’ Citations: 2

πŸ“„ Article
Title: Effect of dietary supplementation of vitamin C-loaded chitosan nanoparticles on growth, immune-physiological parameters, and resistance of white shrimp Litopenaeus vannamei to Vibrio harveyi challenge
Authors: A. Asaikkutti, Annamalai; K. Vimala, Karuppaiya; N. Jha, Natwar; P.S. Bhavan, Periyakali Saravana; V. Arul, Venkatesan
Journal: Animal Feed Science and Technology
Year: 2023
πŸ”— Status: Full Text Menu Disabled | πŸ”’ Citations: 10

πŸ“˜ Review Article
Title: Nano-based techniques: A revolutionary approach to prevent COVID-19 and enhancing human awareness
Authors: A. Asaikkutti, Annamalai; K. Vimala, Karuppaiya; D.S. Ezhumalai, Dhineshkumar S.; K. Balakrishnan, Kaviarasu; V. Arul, Venkatesan
Journal: [No Source Info Available]
Year: β€”
πŸ”— Status: Open Access | πŸ”’ Citations: 3

πŸ“„ Article
Title: Preparation and functional characterization of the bio-composite film based on chitosan/polyvinyl alcohol blended with bacterial exopolysaccharide EPS MC-5 having antioxidant activities
Authors: Y.M. Tilwani, Younus Mohd; A.K. Lakra, Avinash Kant; L. Domdi, Latha; V. Arul, Venkatesan
Journal: International Journal of Biological Macromolecules
Year: 2023
πŸ”— Status: Full Text Menu Disabled | πŸ”’ Citations: β€”

Kashif Ameer | Food Chemistry | Best Researcher Award

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Assist. Prof. Dr. Kashif Ameer | Food Chemistry | Best Researcher Award

Assistant Professor at Institute of Food Science and Nutrition, Pakistan

Dr. Kashif Ameer is an award-winning food scientist with a Ph.D. in Food Chemistry from Kyungpook National University, South Korea, specializing in extraction techniques for phytochemicals and food component analysis. With 145 publications, an impact factor of 470, over 3,000 citations, and an h-index of 26, he has made significant contributions to food science research. A recipient of the IFT Tanner Award (2020) and a multiple-time Top Reviewer in Agricultural Sciences, he serves as an Editor for Food Science and Preservation and an Associate Editor for Food Chemistry Advances and Journal of Ginseng Research (Elsevier). His expertise lies in food chemistry, extraction technologies, and food preservation.

Publications Profile

Scopus

Orcid

Google Scholar

πŸŽ“ Education Details

  • Ph.D. in Food Chemistry (2014–2018) – Kyungpook National University, South Korea
    Thesis: Optimization and Efficiency Comparison of Various Extraction Methods for Phytochemicals from Stevia rebaudiana Leaves

  • M.Sc. (Hons.) in Food Science & Technology (2011–2013) – University of Agriculture, Faisalabad
    Thesis: Changes in Micro-Structure of Cereal Starches During Different Thermal Treatments

  • B.Sc. (Hons.) in Agricultural Sciences (Major: Food Science & Technology) (2006–2011) – University of Agriculture, Faisalabad

  • Intermediate (F.Sc.) (2003–2005) – Govt. Post Graduate College of Science, Faisalabad

  • Higher Secondary School Certificate (H.S.S.C.) (1999–2003) – Govt. Comprehensive Model High School, Faisalabad

πŸ‘©β€πŸ”¬ Professional Experience

  • Assistant Professor (Food Science & Technology) – University of Sargodha, Pakistan (2021–Present)

  • Assistant Professor (Food Science & Technology) – University of Lahore, Pakistan (2019–2020)

  • Assistant Professor (Food Safety) – PMAS-Arid Agriculture University, Rawalpindi, Pakistan (2019–2020)

  • Postdoctoral Research Fellow (BK 21Plus Program) – Chonnam National University, South Korea (2018–2019)

  • Graduate Research Assistant (KINGS Program) – Kyungpook National University, South Korea (2014–2018)

  • Quality Assurance Officer – Cakes & Bakes Pvt. Ltd., Lahore, Pakistan (2014)

🌱 Research Interests

  • Food Chemistry & Preservation

  • Green Extraction Techniques for Phytochemicals

  • Nutraceuticals & Functional Foods

  • Food Safety & Quality Assurance

  • Innovative Processing Technologies in Food Science

πŸ† Awards and Honors

  • IFT Fred Wilber Tanner Award (2020) – Most-Cited Paper in Comprehensive Reviews in Food Science and Food Safety

  • Multiple Best Research & Presentation Awards from international conferences (KoSFoST, ISNFF, Thailand Halal Assembly, etc.)

  • Outstanding Reviewer Awards (Publons, Elsevier, Korean Society of Food Preservation) for contributions to scientific journals

  • Best Researcher Awards (2021, 2022, 2023) – University of Sargodha

  • Master Trainer Award – Punjab Higher Education Commission, Pakistan

  • Resource Person Awards – Various workshops on AI, scientific writing, and referencing tools

πŸ” Conclusion

Dr. Kashif Ameer is a distinguished food scientist with extensive academic, research, and industrial experience. With a Ph.D. in Food Chemistry and postdoctoral research in South Korea, he has contributed significantly to food science through innovative extraction techniques, preservation methods, and quality assurance practices. His prolific research portfolio, comprising 145 publications, multiple awards, and editorial roles, underscores his impact on the field. Recognized globally for his expertise, he continues to drive advancements in food technology, ensuring quality, safety, and sustainability in food processing.

Publications πŸ“š

1️⃣ Alkaline, Acid, and Acid-Wet Ball Milling Extraction of Dietary Fiber from Kiwi Berry (Actinidia arguta): Structural, Rheological, Physicochemical, and Functional Properties
πŸ“Œ G. Jiang, K. Ameer, K. Ramachandraiah, S. Zhou, X. Zang
πŸ“• Food Bioscience, 2025
πŸ”— Open Access | 🏷️ 0 Citations

2️⃣ Extraction Method Effects on Structural Properties and Functional Characteristics of Dietary Fiber Extracted from Ginseng Residue
πŸ“Œ X. Feng, K. Ameer, K. Ramachandraiah, G. Jiang
πŸ“• Molecules, 2024
πŸ”— Open Access | 🏷️ 0 Citations

3️⃣ Effects of Synergistic Application of Viscozyme L–Wet Ball Milling on Structural, Physicochemical, and Functional Properties of Insoluble Dietary Fiber from Ginseng Residue
πŸ“Œ G. Jiang, K. Ameer, K. Ramachandraiah, C. Tan, N. Cai
πŸ“• LWT, 2024
πŸ”— Open Access | 🏷️ 3 Citations

4️⃣ In Vivo Anti-Salmonella Properties of Aqueous Extract of Prickly Pear (Opuntia ficus indica) Cladode, Hepatological and Toxicological Evaluation
πŸ“Œ K. Iftikhar, F. Siddique, K. Ameer, I.A. Mohamed, S. Khalid
πŸ“• Food Science and Nutrition, 2024
πŸ”— Open Access | 🏷️ 1 Citation

5️⃣ Impact of Water Combined Wet Ball Milling Extraction and Functional Evaluation of Dietary Fiber from Papaya (Carica papaya L.)
πŸ“Œ G. Jiang, K. Ameer, K. Ramachandraiah, X. Feng
πŸ“• Food Chemistry: X, 2024
πŸ”— Open Access | 🏷️ 2 Citations

6️⃣ Probing the Physicochemical Impact of Musk Melon Seed Oil on Mayonnaise
πŸ“Œ Z. Nishat, M.Y. Quddoos, N. Shahzadi, B.U. Hayat, M.O. Aljobair
πŸ“• Italian Journal of Food Science, 2024
πŸ”— Open Access | 🏷️ 4 Citations

7️⃣ Effects of Extraction Methods on the Structural Characteristics and Functional Properties of Dietary Fiber Extracted from Papaya Peel and Seed
πŸ“Œ X. Feng, K. Ameer, G. Jiang, K. Ramachandraiah
πŸ“• Frontiers in Sustainable Food Systems, 2024
πŸ”— Open Access | 🏷️ 0 Citations

πŸ“– Starch and Starch Derivative-Based Films
πŸ“Œ S. Zainab, X. Zhou, S. Tanweer, K.V. Sunooj, A.U. Rehman
πŸ”— No Source Information | 🏷️ 0 Citations

πŸ“– Polysaccharide-Based Films: Carriers of Active Substances and Controlled Release Characteristics
πŸ“Œ K. Ameer, M.A. Anjum Murtaza, S. Zainab, M.A. Abid, M. Park
πŸ”— No Source Information | 🏷️ 0 Citations

πŸ“– Fluorescence and Ultraviolet–Visible Spectroscopy in Honey Analysis
πŸ“Œ K. Ameer, M.A. Anjum Murtaza, G. Jiang, G. Mueen-Ud-Din, S.U. Mahmood
πŸ”— No Source Information | 🏷️ 1 Citation