Nathalie Przygodzki-Lionet | Food Safety | Best Researcher Award

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Best Researcher Award

Nathalie Przygodzki-Lionet
University of Lille, France
Nathalie Przygodzki-Lionet
Affiliation University of Lille
Country France
Scopus ID 6507867701
Documents 21
Citations 98
h-index 6
Subject Area Food Safety and Quality Control
Event International Food Scientist Awards

Nathalie Przygodzki-Lionet is a researcher affiliated with the University of Lille, France, whose scholarly profile is associated with food safety and quality control. The supplied bibliometric information records 21 documents, 98 citations, and an h-index of 6 in Scopus. Her research profile can be considered within the broader scientific fields concerned with food safety, quality assessment, analytical methods, risk evaluation, and the protection of consumers across food systems.[1]

Abstract

This academic recognition profile presents the research background of Nathalie Przygodzki-Lionet, University of Lille, France. The supplied Scopus record identifies 21 documents, 98 citations, and an h-index of 6. Her research area is identified as Food Safety and Quality Control, a multidisciplinary field encompassing microbiological, chemical, analytical, regulatory, and quality-related aspects of food systems. Researcher identifiers such as Scopus Author ID and ORCID provide persistent mechanisms for scholarly identification and publication discovery.[1] [2]

Keywords

Food Safety, Food Quality, Quality Control, Food Analysis, Risk Assessment, Food Microbiology, Consumer Protection, Food Science, Research Impact, Bibliometrics.

Introduction

Food safety and quality control are important components of modern food science because they address the safety, consistency, authenticity, and suitability of food products. Research in this area may involve the detection and characterization of hazards, assessment of food quality, analytical validation, monitoring procedures, and development of methods supporting reliable food production. International research evaluation commonly combines publication records with citation-based indicators to describe scholarly activity.[3]

Research Profile

Przygodzki-Lionet is affiliated with the University of Lille in France. Her supplied academic profile identifies Food Safety and Quality Control as the principal subject area. The combination of publication activity and citation indicators provides a quantitative description of her indexed research presence, while the subject classification places the work within a field that connects food science, analytical research, public health, and quality assurance.[1]

  • Affiliation: University of Lille
  • Country: France
  • Scopus Documents: 21
  • Scopus Citations: 98
  • h-index: 6

Research Contributions

The research domain associated with this profile concerns scientific approaches to food safety and quality control. Such research can contribute to improved hazard identification, food-quality monitoring, analytical reliability, and evidence-based assessment of food products. The academic value of individual contributions is appropriately considered through the specific methodology, publication venue, collaboration, reproducibility, and relevance of each study rather than through bibliometric measures alone.[3]

Publications

The supplied Scopus information indicates 21 indexed documents associated with the researcher. These publications form the documented basis for evaluating research activity within the stated subject area. A complete publication assessment should consider article-level metadata, authorship, journal information, citation context, and persistent identifiers such as DOI records where available.[1]

  • Total indexed documents: 21
  • Total citations: 98
  • h-index: 6
  • Research domain: Food Safety and Quality Control

Research Impact

The supplied bibliometric indicators record 98 citations and an h-index of 6 across 21 documents. The h-index was introduced as a measure combining publication productivity and citation impact, although its interpretation varies across disciplines and career stages.[4] Citation counts likewise depend on publication age, field characteristics, collaboration patterns, and database coverage. Consequently, these metrics provide useful quantitative context but do not independently describe the full scientific value of a researcher’s work.

Award Suitability

For consideration under the Best Researcher Award at the International Food Scientist Awards, the supplied profile documents research activity in Food Safety and Quality Control, an established area of food-science research. The reported publication, citation, and h-index data provide quantitative evidence that can be considered alongside publication quality, originality, research methodology, collaboration, scientific relevance, and other nomination materials. Final award assessment should rely on the applicable evaluation criteria and independently verified evidence.

Conclusion

Nathalie Przygodzki-Lionet is associated with the University of Lille, France, with a documented research profile in Food Safety and Quality Control. The supplied Scopus information records 21 documents, 98 citations, and an h-index of 6. Her ORCID and Scopus identifiers provide persistent routes for scholarly identification. Together, these data establish a concise academic profile for consideration within the International Food Scientist Awards framework.

References

  1. Elsevier. (n.d.). Scopus author details: Nathalie Przygodzki-Lionet, Author ID 6507867701. Scopus.
    https://www.scopus.com/authid/detail.uri?authorId=6507867701
  2. ORCID. (n.d.). Nathalie Przygodzki-Lionet: ORCID record 0000-0001-5387-6039. ORCID.
    https://orcid.org/0000-0001-5387-6039
  3. World Health Organization. Child Interviewing Practices: Effects of the Implementation of the NICHD Protocol Training in France.
    https://psycnet.apa.org/record/2025-98057-001
  4. Hirsch, J. E. (2005). An index to quantify an individual’s scientific research output. Proceedings of the National Academy of Sciences, 102(46), 16569–16572.
    https://doi.org/10.1073/pnas.0507655102
  5. Acceptance and use of the NICHD child investigative interview protocol: Testing the unified theory of acceptance and use of technology (UTAUT).
    https://www.sciencedirect.com/org/science/article/abs/pii/S2009382924000444

Farzana Siddique | Food and Nutrition | Innovative Research Award

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Innovative Research Award

Farzana Siddique
Institute of Food Science and Nutrition, University of Sargodha, Sargodha

Farzana Siddique
Affiliation Institute of Food Science and Nutrition, University of Sargodha
Country Pakistan
Scopus ID 34168477300
Documents 68
Citations 911
h-index 17
Subject Area Food and Nutrition
Event International Food Scientist Awards
ORCID 0000-0002-6610-2494

Farzana Siddique is affiliated with the Institute of Food Science and Nutrition at the University of Sargodha, Pakistan. Her academic profile is situated within the fields of food science and nutrition, with a documented research record comprising 68 documents, 911 citations, and an h-index of 17. These bibliometric indicators provide a quantitative overview of her indexed scholarly activity and citation visibility.

Abstract

This academic recognition profile presents Farzana Siddique in connection with the Innovative Research Award under the International Food Scientist Awards. She is affiliated with the Institute of Food Science and Nutrition at the University of Sargodha, Sargodha, Pakistan. Her indexed research profile records 68 documents, 911 citations, and an h-index of 17. [1] These indicators offer measurable information concerning publication activity and citation-based scholarly visibility. The profile summarizes available academic information in a neutral manner and provides links to persistent researcher identifiers and relevant scholarly profiles.

Keywords

Food science; nutrition; food and nutrition; innovative research; scholarly publications; research impact; bibliometrics; food scientist; nutritional science; University of Sargodha; International Food Scientist Awards.

Introduction

Food science and nutrition are interdisciplinary fields concerned with the scientific study of foods, nutrients, food composition, processing, quality, safety, and relationships between dietary factors and human nutrition. Academic researchers in these areas contribute through experimental studies, reviews, applied investigations, and collaborative research. Farzana Siddique’s institutional affiliation places her within this academic field at the Institute of Food Science and Nutrition, University of Sargodha. Her Scopus Author ID is 34168477300. [1]

Research Profile

The available bibliometric profile reports 68 documents, 911 citations, and an h-index of 17. [1] The stated subject area is food and nutrition. Publication counts describe the volume of indexed scholarly output, while citation counts and the h-index provide indicators of how frequently a researcher’s publications have been cited. Such metrics are most appropriately considered alongside publication quality, research contribution, authorship, collaboration, and disciplinary context.

Research Contributions

Siddique’s academic profile is associated with food science and nutrition, disciplines that address important scientific questions concerning food systems and nutritional knowledge. Her documented publication activity indicates sustained scholarly engagement. The indexed citation record further indicates that her publications have received attention within the scholarly literature. [1] A detailed evaluation of specific research contributions would require assessment of individual publications, research methods, authorship roles, findings, and subsequent scholarly or practical applications.

Publications

The Scopus record associated with Farzana Siddique lists 68 documents. [1] These indexed records constitute the bibliographic basis for the reported publication count. For publication-level verification, individual records should be examined through the relevant database, researcher identifiers, and publisher sources. Her Google Scholar profile provides an additional scholarly discovery resource for examining publications and citation information.

Research Impact

A reported total of 911 citations and an h-index of 17 provide quantitative indicators of the visibility of Siddique’s indexed research. [1] Citation metrics can assist in describing scholarly influence, but they do not independently measure research quality, originality, societal value, or practical outcomes. A balanced assessment therefore considers bibliometric indicators together with the scientific content and significance of the underlying publications.

Award Suitability

The documented research profile provides quantitative information relevant to consideration for an Innovative Research Award. The combination of 68 documents, 911 citations, and an h-index of 17 demonstrates an established indexed publication record within the stated field of food and nutrition. [1] Final recognition should additionally consider the originality of research, methodological rigor, significance of findings, contribution to the field, and evidence supporting innovative scholarly work.

Conclusion

Farzana Siddique’s academic profile reflects scholarly activity in food science and nutrition through the Institute of Food Science and Nutrition at the University of Sargodha, Pakistan. Her reported Scopus indicators comprise 68 documents, 911 citations, and an h-index of 17. [1] These metrics provide a concise quantitative representation of her indexed scholarly record and may be considered as part of a broader academic evaluation for the Innovative Research Award.

References

  1. Elsevier. (n.d.). Scopus author details: Farzana Siddique, Author ID 34168477300. Scopus.https://www.scopus.com/authid/detail.uri?authorId=34168477300
  2. ORCID. (n.d.). Farzana Siddique ORCID record. ORCID.https://orcid.org/0000-0002-6610-2494

 

Huseyin Cimen | Food Biotechnology | Food Allergen Management Award

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Food Allergen Management Award

Huseyin Cimen
Gebze Technical University, Turkey

Huseyin Cimen
Affiliation Gebze Technical University
Country Turkey
Scopus ID 35195463600
Documents 15
Citations 960
h-index 9
Subject Area Food Biotechnology
Event International Food Scientist Awards
ORCID 0000-0003-0801-3554

Huseyin Cimen is a researcher affiliated with Gebze Technical University, Turkey, whose academic profile is associated with Food Biotechnology. Based on the supplied bibliometric information, his research record comprises 15 documents, 960 citations, and an h-index of 9. These indicators provide a quantitative overview of scholarly visibility and research influence and are presented here as supplied for recognition purposes.[1]

Abstract

The Food Allergen Management Award recognizes scholarly activity relevant to the scientific understanding, management, and technological control of food allergens. Huseyin Cimen is presented as a candidate in Food Biotechnology, with a documented academic profile including 15 documents, 960 citations, and an h-index of 9.[1]

Keywords

Food Biotechnology; Food Allergens; Allergen Management; Food Safety; Biotechnology; Research Impact; Food Science; Academic Recognition.

Introduction

Food allergen management is an interdisciplinary area involving food science, biotechnology, analytical methods, processing, safety assessment, and risk reduction. Effective research in this field contributes to improved understanding and control of allergenic components across food systems. The supplied academic profile places Cimen within Food Biotechnology, a field relevant to these broader scientific objectives.

Research Profile

Cimen is affiliated with Gebze Technical University in Turkey. The supplied Scopus information identifies 15 documents and 960 citations, with an h-index of 9.[1] An ORCID identifier, 0000-0003-0801-3554, is also associated with the researcher, supporting persistent identification of scholarly work.[2]

Research Contributions

Within the stated subject area of Food Biotechnology, research contributions may intersect with biological processes, food safety, ingredient functionality, analytical approaches, and biotechnology-enabled food applications. The available data support recognition of the research profile but do not provide sufficient evidence to attribute specific individual discoveries without reviewing the underlying publications.

Publications

The supplied bibliometric record reports 15 documents. A complete publication-level assessment would require examination of the individual articles, publication venues, co-authorship, research topics, and associated DOI records. Accordingly, this page presents the publication count as a bibliometric indicator rather than listing unverified article titles.

Research Impact

The reported 960 citations and h-index of 9 indicate measurable scholarly attention to the researcher’s published work.[1] Citation indicators should be interpreted in relation to publication age, discipline, collaboration patterns, and database coverage rather than as standalone measures of research quality.

Award Suitability

The Food Allergen Management Award is aligned with scientific work addressing food safety, allergen-related challenges, biotechnology, and responsible food production. Based on the supplied affiliation, subject area, publication record, citation count, and h-index, Cimen’s profile can be considered relevant for academic recognition in this broad domain. Final award assessment should be based on documented research outputs and the applicable evaluation criteria.

Conclusion

Huseyin Cimen’s supplied academic profile reflects research activity in Food Biotechnology at Gebze Technical University, Turkey. The reported record of 15 documents, 960 citations, and an h-index of 9 provides a concise bibliometric basis for considering the researcher in connection with the Food Allergen Management Award.[1]

References

  1. Elsevier. (n.d.). Scopus author details: Huseyin Cimen, Author ID 35195463600. Scopus.
    https://www.scopus.com/pages/authors/35195463600
  2. ORCID. (n.d.). ORCID record: Huseyin Cimen.
    https://orcid.org/0000-0003-0801-3554

 

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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Harisankar Kunnamkulathil Chandrababu | Food Preservation Techniques | Innovative Research Award

Posted on by Food Scientist

Innovative Research Award

Harisankar Kunnamkulathil Chandrababu
International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Thailand

Harisankar Kunnamkulathil Chandrababu
Affiliation ICE-SSI, Prince of Songkla University
Country Thailand
Scopus ID 59996106200
Documents 3
Citations 7
h-index 1
Subject Area Food Preservation Techniques
Event International Food Scientist Awards
ORCID 0009-0009-8269-9874

Harisankar Kunnamkulathil Chandrababu is an emerging researcher whose academic interests focus on food preservation technologies, seafood processing, natural bioactive compounds, and food quality enhancement. Working at the International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, his research contributes to sustainable food systems through multidisciplinary investigations involving seafood science, antioxidant compounds, and innovative preservation strategies. His publications demonstrate growing collaboration with internationally recognized researchers while addressing contemporary challenges related to food safety, nutritional quality, and value-added processing.[1]

Abstract

This article presents an overview of the academic profile and research activities of Harisankar Kunnamkulathil Chandrababu. His scholarly work encompasses seafood science, food preservation technologies, antioxidant applications, and nutritional quality assessment. Through collaborative publications, he has contributed to studies exploring carotenoids, liquid smoke as a natural preservative, and fish nutritional profiling. These investigations support sustainable food processing while addressing consumer demand for safer and healthier food products.[2]

Keywords

Food Preservation, Seafood Science, Liquid Smoke, Carotenoids, Food Innovation

Introduction

Food preservation technologies continue to evolve in response to global demands for improved food quality, sustainability, and nutritional security. The research contributions of Harisankar Kunnamkulathil Chandrababu reflect these priorities through interdisciplinary investigations into seafood processing, natural preservatives, and health-promoting food components. His studies integrate laboratory experimentation with practical applications relevant to the food industry.[3]

Research Profile

According to available Scopus records, the researcher has authored multiple indexed publications with growing citation impact. His research interests include seafood technology, food chemistry, natural antioxidants, bioactive compounds, and innovative preservation methods that improve shelf life while maintaining nutritional quality.[1]

Research Contributions

  • Research on carotenoids and metabolic health.
  • Development of liquid smoke derived from wood sawdust for antimicrobial applications.
  • Evaluation of nutritional composition and fatty acid profiles of marine fish species.
  • Collaborative research supporting sustainable seafood processing technologies.

Publications

  • A critical review on technical advances and multifaceted role of carotenoids in human health with special emphasis on metabolic diseases.
    DOI: https://doi.org/10.1007/s11101-025-10000-0
  • Extraction, chemical characterization, antimicrobial, and antioxidant properties of liquid smoke derived from locally sourced wood sawdust.
  • Proximate Composition and Fatty Acid Profiling of Five Species of Fish Caught from Kerala Coast, India.

Research Impact

The research profile demonstrates developing international visibility through collaborations in food science and seafood technology. Publications addressing carotenoids, antimicrobial preservation systems, and nutritional profiling contribute to advancing sustainable food production and public health research. Citation metrics indicate increasing recognition within the scientific community.[4]

Award Suitability

Based on available scholarly evidence, Harisankar Kunnamkulathil Chandrababu demonstrates promising contributions to food preservation, seafood innovation, and multidisciplinary food science research. His publications align with the objectives of the International Food Scientist Awards by emphasizing scientific innovation, sustainability, and collaborative research excellence.[5]

Conclusion

The available academic record highlights an emerging researcher contributing to modern food science through studies on seafood preservation, functional compounds, and food quality. Continued publication activity and international collaboration are expected to further strengthen the researcher’s scientific profile and impact.

References

  1. Elsevier. (n.d.). Scopus Author Profile: Harisankar Kunnamkulathil Chandrababu (Author ID: 59996106200). Scopus.
    https://www.scopus.com/authid/detail.uri?authorId=59996106200
  2. ORCID. (2026). Harisankar Kunnamkulathil Chandrababu – ORCID Record.
    https://orcid.org/0009-0009-8269-9874
  3. Roy, S., Dora, K. C., Kumar, S., Saklani, P., Muthukumar, A., Ozogul, F., et al. (2026).
    A critical review on technical advances and multifaceted role of carotenoids in human health with special emphasis on metabolic diseases. hytochemistry Reviews.                                        https://link.springer.com/article/10.1007/s11101-025-10156-z
  4. Reshma, C. S., Bindu, J., Kumar, K. S., Joseph, T. C., Chatterjee, N. S., et al. (2025).
    Extraction, chemical characterization, antimicrobial, and antioxidant properties of liquid smoke derived from locally sourced wood sawdust.
    International Journal of Biological Macromolecules.                                            https://www.sciencedirect.com/science/article/abs/pii/S0141813025077463
  5. Abhijith, A. R., Thankachan, S., Varsha, R., Harisankar, K. C., Jaya, P. A., Prajith, K. K., et al.
    Proximate Composition and Fatty Acid Profiling of Five Species of Fish Caught from Kerala Coast, India. Journal of Food Engineering and Technology.  https://www.xpublication.com/index.php/jfet/article/view/922

Anton Hellberg | Nutritional Science | Innovative Research Award

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Innovative Research Award

Anton Hellberg
Karolinska Institutet, Sweden
Anton Hellberg
Affiliation Karolinska Institutet
Country Sweden
Scopus ID 57246107700
Documents 4
Citations 22
h-index 3
Subject Area Nutritional Science and Functional Foods
Event International Food Scientist Awards
ORCID 0000-0001-6274-8354

Anton Hellberg is a researcher affiliated with Karolinska Institutet, Sweden, whose scholarly work focuses on nutritional science, metabolic health, functional foods, and dietary interventions associated with cardiometabolic disease prevention. His published studies investigate dietary strategies such as intermittent fasting, weight regulation, insulin sensitivity, adipose tissue biology, and cardiovascular risk factors, contributing to the evidence base for personalized nutrition and preventive medicine.[1] [2]

Abstract

Anton Hellberg’s scientific portfolio centers on nutritional interventions aimed at improving metabolic health and reducing chronic disease risk. His publications evaluate intermittent fasting, weight regulation, adipose tissue biology, and biomarkers related to insulin secretion, insulin sensitivity, and cardiovascular disease. Through controlled clinical investigations, his work contributes to understanding dietary approaches capable of supporting evidence-based nutrition and preventive healthcare.[2][3]

Keywords

Nutritional Science, Functional Foods, Intermittent Fasting, Type 2 Diabetes, Cardiovascular Disease, Metabolic Health, Weight Management, Insulin Sensitivity

Introduction

Modern nutritional science increasingly emphasizes dietary interventions capable of preventing chronic diseases while improving metabolic health. Anton Hellberg’s research aligns with this objective by examining structured dietary strategies, particularly intermittent fasting protocols, and their physiological effects among individuals with and without metabolic disorders. His work provides clinically relevant evidence supporting nutritional approaches to disease prevention and health promotion.[2]

Research Profile

According to available bibliometric information, Anton Hellberg has authored four indexed scholarly publications with twenty-two citations and an h-index of three. His research spans nutritional science, obesity, diabetes, cardiovascular risk reduction, adipose tissue physiology, and functional dietary interventions. These studies demonstrate interdisciplinary collaboration between clinical nutrition, molecular biology, and preventive medicine.[1]

Research Contributions

  • Clinical evaluation of the 5:2 intermittent fasting diet for metabolic health improvement.
  • Investigation of cardiovascular disease risk markers following dietary intervention.
  • Research on insulin secretion and insulin sensitivity in subjects with and without type 2 diabetes.
  • Studies exploring adipose tissue gene expression associated with weight changes.
  • Contributions supporting evidence-based nutritional strategies for chronic disease prevention.

Publications

  1. The 5:2 Diet Reduces Risk Factors for Cardiovascular Disease in Subjects with and Without Type 2 Diabetes—A Non-Randomized Controlled Trial.
    International Journal of Molecular Sciences (2026). DOI:
    10.3390/ijms27146460
  2. Weight Changes Are Linked to Adipose Tissue Genes in Overweight Women with Polycystic Ovary Syndrome.
    International Journal of Molecular Sciences (2024). DOI:
    10.3390/ijms252111566
  3. The 5:2 Diet Affects Markers of Insulin Secretion and Sensitivity in Subjects with and without Type 2 Diabetes—A Non-Randomized Controlled Trial.
    International Journal of Molecular Sciences (2024). DOI:
    10.3390/ijms25179731

Research Impact

The available publication record indicates growing contributions within nutritional science and functional food research. By investigating the physiological effects of dietary interventions in both healthy participants and individuals with metabolic disorders, these studies support improved understanding of nutrition-based disease prevention and clinical management strategies. The combination of clinical evidence and molecular investigations enhances the translational value of this research.[2][4]

Award Suitability

Anton Hellberg’s scholarly activities demonstrate consistent contributions to nutritional science, functional foods, and metabolic health research. His investigations into dietary interventions, cardiovascular risk factors, insulin regulation, and obesity-related mechanisms align well with the objectives of the International Food Scientist Awards, particularly recognizing research that advances evidence-based nutrition and public health.[1][3]

Conclusion

Anton Hellberg has established a focused research profile within nutritional science through investigations of dietary interventions, metabolic regulation, and cardiovascular health. His publications contribute clinically relevant evidence regarding intermittent fasting and functional nutrition, supporting future advances in personalized nutrition and preventive healthcare. These achievements provide a strong academic foundation for recognition within international food science awards programs.

References

  1. Elsevier. (n.d.). Scopus author details: Anton Hellberg, Author ID 57246107700. Scopus.
    https://www.scopus.com/pages/authors/57246107700
  2. Hellberg A., et al. (2026). The 5:2 Diet Reduces Risk Factors for Cardiovascular Disease in Subjects with and Without Type 2 Diabetes—A Non-Randomized Controlled Trial. International Journal of Molecular Sciences.
    DOI: https://doi.org/10.3390/ijms27146460
  3. Hellberg A., et al. (2024). The 5:2 Diet Affects Markers of Insulin Secretion and Sensitivity in Subjects with and without Type 2 Diabetes—A Non-Randomized Controlled Trial. International Journal of Molecular Sciences.
    DOI: https://doi.org/10.3390/ijms25179731
  4. Hellberg A., et al. (2024). Weight Changes Are Linked to Adipose Tissue Genes in Overweight Women with Polycystic Ovary Syndrome. International Journal of Molecular Sciences.  DOI: https://doi.org/10.3390/ijms252111566

Md Salahuddin | Sustainable Food Systems | Innovative Research Award

Posted on by Food Scientist

Innovative Research Award

Md Salahuddin
Prairie View A&M University, United States

Md Salahuddin
Affiliation Prairie View A&M University
Country United States
Scopus ID 57195280613
Documents 28
Citations 240
h-index 8
Subject Area Sustainable Food Systems and Agriculture
Event International Food Scientist Awards
ORCID 0000-0003-0268-1084

Md Salahuddin is affiliated with Prairie View A&M University, United States, and conducts research in sustainable food systems, agricultural sciences, animal nutrition, gut health, microbiome interactions, and emerging technologies supporting resilient food production. His scholarly publications demonstrate interdisciplinary contributions that integrate nutritional sciences, precision agriculture, intestinal health, artificial intelligence, and sustainability. The research profile summarized in this article is presented in a neutral academic style based on publicly available scholarly information and representative publications.[1]

Abstract

This article summarizes the academic profile of Md Salahuddin with emphasis on sustainable food systems, animal nutrition, intestinal physiology, microbiome science, and artificial intelligence applications in agriculture. His research integrates nutritional interventions, gastrointestinal health, livestock productivity, and climate-resilient agricultural technologies to improve food production systems while supporting sustainability objectives. The overview highlights representative publications, research metrics, and scholarly contributions that demonstrate interdisciplinary engagement within agricultural and food sciences.[1]

Keywords

Sustainable Agriculture, Food Systems, Animal Nutrition, Gut Microbiome, Layer Chick Nutrition, Artificial Intelligence, Climate Resilience, Food Science

Introduction

Modern food science increasingly combines biological sciences, nutritional research, computational technologies, and sustainable production strategies. Md Salahuddin’s research aligns with these priorities by investigating dietary interventions, intestinal health, microbiome modulation, and innovative agricultural technologies capable of improving productivity while addressing environmental challenges. His work reflects interdisciplinary collaboration across food science, veterinary nutrition, agriculture, and data-driven production systems.[2]

Research Profile

  • Affiliation: Prairie View A&M University
  • Research Area: Sustainable Food Systems and Agriculture
  • Scopus Author ID: 57195280613
  • Documents Indexed: 28
  • Total Citations: 240
  • h-index: 8

Research Contributions

Representative research contributions include investigations into dietary mushroom-derived functional ingredients, antioxidant compounds affecting metabolic disorders, gut microbiome remodeling, intestinal barrier biology, and artificial intelligence applications supporting climate-resilient livestock production. Collectively, these studies contribute to evidence-based nutritional management and sustainable agricultural innovation while promoting animal health and food security.[2][3]

Publications

  1. Dietary Brown Mushroom Stem Powder Modulates Ileal Morphology and Barrier-Related Gene Expression in Layer Chicks.
    Animals, 21 July 2026. DOI: 10.3390/ani16142254
  2. Zeaxanthin Modulates Early Metabolic and Inflammatory Responses in db/db Mice: Associations with Intestinal Lipid Handling and Gut Microbiome Remodeling. Biomolecules, 1 June 2026. DOI: 10.3390/biom16060818
  3. Artificial Intelligence Applications in Animal Production Systems for Climate Resilience and Sustainability: A Comprehensive Review.
    Agriculture, 23 May 2026. DOI: 10.3390/agriculture16111146

Research Impact

The available bibliometric indicators demonstrate an established research presence with 28 indexed publications, 240 citations, and an h-index of 8. These metrics indicate continuing scholarly influence within sustainable agriculture, food systems, animal nutrition, and interdisciplinary food science research while reflecting active participation in internationally indexed scientific literature.[1]

Award Suitability

Based on the documented research profile, publication record, and interdisciplinary focus, Md Salahuddin demonstrates scholarly activity relevant to recognition within food science and sustainable agriculture. His research encompasses nutritional innovation, microbiome science, livestock production, and artificial intelligence for sustainable agriculture, aligning with themes promoted by the International Food Scientist Awards. This section represents an academic assessment based solely on publicly available scholarly information and should not be interpreted as an official award decision.[4]

Conclusion

Md Salahuddin’s scholarly profile illustrates contributions to sustainable food systems through research on nutrition, intestinal health, microbiome interactions, precision agriculture, and climate-resilient production technologies. His interdisciplinary publications support ongoing developments in food science while addressing practical challenges related to sustainable agriculture and animal production.[1]

References

  1. Elsevier. (n.d.). Scopus Author Details: Md Salahuddin, Author ID 57195280613.
    https://www.scopus.com/authid/detail.uri?authorId=57195280613
  2. Salahuddin, M., et al. (2026). Dietary Brown Mushroom Stem Powder Modulates Ileal Morphology and Barrier-Related Gene Expression in Layer Chicks. Animals. DOI: https://doi.org/10.3390/ani16142254
  3. Salahuddin, M., et al. (2026). Zeaxanthin Modulates Early Metabolic and Inflammatory Responses in db/db Mice. Biomolecules.
    DOI: https://doi.org/10.3390/biom16060818
  4. Salahuddin, M., et al. (2026). Artificial Intelligence Applications in Animal Production Systems for Climate Resilience and Sustainability. Agriculture.
    DOI: https://doi.org/10.3390/agriculture16111146

Maciej Balawejder | Food Processing and Engineering | Innovative Research Award

Posted on by Food Scientist

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

Posted on by Food Scientist

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

Hye-Won Jung | Food Safety | Innovative Research Award

Posted on by Food Scientist

Innovative Research Award

Hye-Won Jung
Adelaide MRI, Australia

Hye-Won Jung
Affiliation Adelaide MRI
Country Australia
Scopus ID 57037522300
Documents 10
Citations 225
h-index 7
Subject Area Food Safety and Quality Control
Event International Food Scientist Awards
ORCID 0000-0002-0057-0818

Hye-Won Jung is a researcher affiliated with AdelaideMRI whose scholarly activities encompass food safety, quality control, hyperspectral imaging, artificial intelligence, computer vision, and nondestructive analytical technologies. The available Scopus metrics indicate a developing research profile comprising ten indexed publications, 225 citations, and an h-index of 7. The research portfolio demonstrates interdisciplinary collaboration across food science, biomedical imaging, machine learning, and optical sensing, with contributions to rapid contaminant detection and advanced image analysis methods. These achievements provide a strong basis for recognition within the International Food Scientist Awards while reflecting continued engagement with innovative analytical technologies.[1]

Abstract

The research activities of Hye-Won Jung focus on the integration of advanced imaging technologies, artificial intelligence, and chemometric analysis for food quality assessment and biomedical image interpretation. Published studies demonstrate expertise in hyperspectral imaging, optical spectroscopy, deep learning, and computer vision for nondestructive inspection systems. Recent investigations further extend these analytical methods into automated clinical image interpretation using attention-gated deep learning frameworks, illustrating broad interdisciplinary capability across food safety and medical imaging.[2]

Keywords

Food Safety, Quality Control, Hyperspectral Imaging, Artificial Intelligence, Deep Learning, Chemometrics, Optical Imaging, Computer Vision

Introduction

Modern food safety increasingly depends on rapid, nondestructive analytical technologies capable of detecting contaminants while preserving sample integrity. Hye-Won Jung has contributed to this evolving field through research involving hyperspectral imaging, optical spectroscopy, chemometric modelling, and machine learning approaches that improve contaminant detection and product quality evaluation. The interdisciplinary nature of these investigations aligns with international priorities for safer food systems and intelligent analytical technologies.[3]

Research Profile

The research profile combines expertise in food science, biomedical engineering, computer vision, and artificial intelligence. Published work spans peer-reviewed journals including LWT, Comprehensive Reviews in Food Science and Food Safety, Pattern Recognition, and Applied Sciences. Research emphasizes practical analytical solutions that improve diagnostic accuracy, contaminant screening, and automated image interpretation while supporting scientific reproducibility and technological innovation.[2]

Research Contributions

  • Development of SWIR hyperspectral imaging methods for rapid detection of aflatoxin B1 in almonds.
  • Comprehensive reviews of optical imaging technologies for nondestructive mycotoxin detection.
  • Machine learning and attention-gated deep learning applications in medical image analysis.
  • Computer vision algorithms for particle tracking in synchrotron X-ray imaging.
  • Interdisciplinary integration of food safety analytics with advanced computational methods.

Publications

  1. Advanced Clinical Analysis Based on Automated Cardiothoracic Ratio Estimation Using Attention-Gated Deep Learning. Applied Sciences, 2026. DOI: 10.3390/app16147019
  2. Application of SWIR hyperspectral imaging coupled with chemometrics for rapid and non-destructive prediction of Aflatoxin B1 in single kernel almonds. LWT, 2022. DOI: 10.1016/j.lwt.2021.112954
  3. Research advancements in optical imaging and spectroscopic techniques for nondestructive detection of mold infection and mycotoxins in cereal grains and nuts. Comprehensive Reviews in Food Science and Food Safety, 2021. DOI: 10.1111/1541-4337.12801
  4. Multiple particle tracking in time-lapse synchrotron X-ray images using discriminative appearance and neighbouring topology learning. Pattern Recognition, 2019. DOI: 10.1016/j.patcog.2019.05.007
  5. Multiple mucociliary transit marker tracking in synchrotron X-ray images using the global nearest neighbor method. IEEE EMBC, 2017. DOI: 10.1109/EMBC.2017.8037200

Research Impact

Based on the available Scopus profile, the researcher has accumulated 225 citations with an h-index of 7 across ten indexed publications. Citation performance reflects meaningful scholarly influence within interdisciplinary research involving food safety, imaging science, chemometrics, and computational analysis. The body of work has contributed to improved methodologies for contaminant detection, optical sensing, and intelligent image processing, supporting continued scientific advancement.[1]

Award Suitability

The available publication record demonstrates sustained contributions to innovative analytical technologies applicable to food safety and quality control. The integration of hyperspectral imaging, chemometric modelling, artificial intelligence, and optical sensing reflects research that addresses contemporary scientific and industrial challenges. These achievements indicate strong suitability for recognition under the Innovative Research Award category of the International Food Scientist Awards, particularly for interdisciplinary research advancing nondestructive food analysis and intelligent imaging technologies.[3]

Conclusion

Hye-Won Jung has established an interdisciplinary research portfolio spanning food science, biomedical imaging, computer vision, and artificial intelligence. Through peer-reviewed publications and measurable citation impact, the researcher has contributed to the advancement of nondestructive analytical technologies and intelligent image analysis. The documented scholarly achievements provide a well-supported academic profile suitable for international professional recognition.

References

  1. Elsevier. (n.d.). Scopus Author Details: Hye-Won Jung, Author ID 57037522300. Scopus.
    https://www.scopus.com/authid/detail.uri?authorId=57037522300
  2. Jung, H.-W., et al. (2026). Advanced Clinical Analysis Based on Automated Cardiothoracic Ratio Estimation Using Attention-Gated Deep Learning. Applied Sciences.
    DOI: https://doi.org/10.3390/app16147019
  3. Jung, H.-W., et al. (2022). Application of SWIR hyperspectral imaging coupled with chemometrics for rapid and non-destructive prediction of Aflatoxin B1 in single kernel almonds. LWT. DOI: https://doi.org/10.1016/j.lwt.2021.112954
  4. Jung, H.-W., et al. (2021). Research advancements in optical imaging and spectroscopic techniques for nondestructive detection of mold infection and mycotoxins in cereal grains and nuts. Comprehensive Reviews in Food Science and Food Safety. DOI: https://doi.org/10.1111/1541-4337.12801
  5. Jung, H.-W., et al. (2019). Multiple particle tracking in time-lapse synchrotron X-ray images using discriminative appearance and neighbouring topology learning. Pattern Recognition.
    DOI: https://doi.org/10.1016/j.patcog.2019.05.007