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.

 Publications Profile

Scopus

Orcid

Google Scholar

🎓 Education Details

(Based on context — 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.

👩‍🔬 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

🏆 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.

🔍 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 📚

  1. 🧪 Mitigation of Foodborne Contaminants
    👩‍🔬 Mitra Jan Sheikh Qudsi (1st), Ali Fazlara (2nd), Mohammad Hojjati, *Behrooz Alizadeh Behbahani)
    📖 Journal: مجله علوم و صنایع غذایی، دانشگاه تربيت مدرس
    📊 Pages: 150–166 | 🧾 Issue: 156 | 📚 Index: Scopus
    📍 Tehran | 📅 Date: 1403/11/01

  2. 🍇 Natural Preservatives in Food Processing
    👩‍🔬 Zahra Farhadvand (1st), Ali Fazlara (2nd), Maryam Ghaderi-Ghahfarokhi, Mahdi Pourmahdi Borujeni, Sepide Kiani Ghale Sard
    📖 Journal: Food Processing and Preservation، دانشگاه علوم کشاورزی و منابع طبیعی گرگان
    📊 Pages: 43–62 | 🧾 Issue: 4 | 📚 Index: ISC
    📍 Gorgan | 📅 Date: 1403/10/25

  3. 🦠 Hygiene in Food Materials
    👩‍🔬 Shokoofeh Ahromi Nejad Malek (1st), Ali Fazlara (2nd), Mehdi Zarei
    📖 Journal: مواد بهداشت غذایی، دانشگاه آزاد اسلامی واحد تبریز
    📊 Pages: 1–14 | 🧾 Issue: 3 | 📚 Index: ISC
    📍 Tabriz | 📅 Date: 1403/09/15

  4. 🥛 Milk Enrichment with Natural Emulsions
    👩‍🔬 Marziyeh Sepeidnameh (1st), Ali Fazlara (2nd), Mahdi Pourmahdi Borujeni, Seyed Mohammad Hashem Hosseini
    📖 Journal: Food Processing and Preservation، دانشگاه علوم کشاورزی و منابع طبیعی گرگان
    📊 Pages: 83–102 | 🧾 Issue: 2 | 📚 Index: ISC
    📍 Gorgan | 📅 Date: 1402/06/25

  5. 🌾 Bioactive Compound Applications in Foods
    👩‍🔬 Zahra Ghafoori (1st), Ali Fazlara (2nd), Mahdi Pourmahdi Borujeni, Neda Bavarsad
    📖 IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY، دانشگاه تربيت مدرس
    📊 Pages: 119–131 | 🧾 Issue: 128 | 📚 Index: Scopus
    📍 Tehran | 📅 Date: 1401/07/15

  6. 🧫 Veterinary Microbiology Studies
    👩‍🔬 Sepide Kiani Ghale Sard (1st), Ali Fazlara (2nd), Maryam Ghaderi-Ghahfarokhi, Mahdi Pourmahdi Borujeni
    📖 Journal of Veterinary Microbiology، دانشگاه آزاد اسلامی گرمسار
    📊 Pages: 1–19 | 🧾 Issue: 1 | 📚 Index: ISC
    📍 Garmsar | 📅 Date: 1401/06/31

  7. 🧬 Functional Foods and Microbial Safety
    👨‍🔬 Ahmad Zadeh Movali (1st), Ali Fazlara (2nd), Mahdi Pourmahdi Borujeni, Neda Bavarsad
    📖 IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY، دانشگاه تربيت مدرس
    📊 Pages: 381–394 | 🧾 Issue: 125 | 📚 Index: Scopus
    📍 Tehran | 📅 Date: 1401/04/15

  8. 🧃 Preservatives and Food Texture
    👩‍🔬 Zahra Farhadvand (1st), Ali Fazlara (2nd), Maryam Ghaderi-Ghahfarokhi, Mahdi Pourmahdi Borujeni
    📖 IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY، دانشگاه تربيت مدرس
    📊 Pages: 249–261 | 🧾 Issue: 118 | 📚 Index: Scopus
    📍 Tehran | 📅 Date: 1400/09/15

  9. 🧴 Hygiene and Food Additive Research
    👩‍🔬 Sepide Kiani Ghale Sard (1st), Ali Fazlara (2nd), Maryam Ghaderi-Ghahfarokhi, Mahdi Pourmahdi Borujeni
    📖 Journal: مواد بهداشت غذایی، دانشگاه آزاد اسلامی تبریز
    📊 Pages: 1–15 | 🧾 Issue: 4 | 📚 Index: ISC
    📍 Tabriz | 📅 Date: 1399/12/15

  10. 🧃 Food Antioxidant Potential Studies
    👩‍🔬 Leyla Sohrabi (1st), Ali Fazlara (2nd), Mahdi Pourmahdi Borujeni
    📖 IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY، دانشگاه تربيت مدرس
    📊 Pages: 191–200 | 🧾 Issue: 103 | 📚 Index: Scopus
    📍 Tehran | 📅 Date: 1399/06/20

  11. 🔬 Functional Properties of Dairy Alternatives
    👩‍🔬 Arezo Dehkordi Fattahian (1st), Ali Fazlara (2nd), Siavash Maktabi, Mahdi Pourmahdi Borujeni, Neda Bavarsad
    📖 IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY، دانشگاه تربيت مدرس
    📊 Pages: 79–91 | 🧾 Issue: 104 | 📚 Index: Scopus
    📍 Tehran | 📅 Date: 1399/06/15

  12. 🥗 Microbial Risk in Processed Foods
    👩‍🔬 Razieh Zangeneh (1st), Ali Fazlara (2nd), Mahdi Pourmahdi Borujeni
    📖 Journal: مواد بهداشت غذایی، دانشگاه آزاد اسلامی تبریز
    📊 Pages: 1–13 | 🧾 Issue: 2 | 📚 Index: ISC
    📍 Tabriz | 📅 Date: 1398/06/01

  13. 🧪 Biopreservation and Sensory Properties
    👩‍🔬 Azadeh Mehr Rashidi (1st), Ali Fazlara (2nd), Mehdi Zarei, Mahdi Pourmahdi Borujeni, Mohammad Noshad
    📖 IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY، دانشگاه تربيت مدرس
    📊 Pages: 187–200 | 🧾 Issue: 90 | 📚 Index: Scopus
    📍 Tehran | 📅 Date: 1398/05/20

  14. 🧫 Food Microbiology
    👨‍🔬 Ali Fazlara (1st), Mahdi Pourmahdi Borujeni (2nd), Ali Bahadori Rad
    📖 Journal: میکروب‌شناسی مواد غذایی، دانشگاه آزاد اسلامی شهرکرد
    📊 Pages: 55–66 | 🧾 Issue: 1 | 📚 Index: ISC
    📍 Shahr-e Kord | 📅 Date: 1398/03/15

  15. 🍴 Food Additive Risk Assessment
    👩‍🔬 Mahin Fallah (1st), Masoud Haghkhah (2nd), Ali Fazlara (3rd)
    📖 IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY، دانشگاه تربيت مدرس
    📊 Pages: 13–22 | 🧾 Issue: 84 | 📚 Index: Scopus
    📍 Tehran | 📅 Date: 1397/11/25

 

 

 

 

 

 

 

 

Zemenu Adimas | Food Engineering | Best Researcher Award

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Mr. Zemenu Adimas | Food Engineering | Best Researcher Award

Lecturer at Bahir Dar Univesity Intitute of Technology, Ethiopia

Zemenu Tadesse Adimas is a lecturer and researcher in Food Engineering and Biotechnology at Bahir Dar University, Ethiopia. His work focuses on food product development, shelf life enhancement using natural preservatives, and the modernization of indigenous food systems. He has published multiple peer-reviewed articles in reputable international journals, addressing challenges in food preservation, storage technology, and functional ingredient development. Zemenu demonstrates a strong commitment to bridging traditional practices with scientific innovations to improve food quality and safety in Ethiopia and beyond.

Publications Profile

Scopus

Orcid

Google Scholar

🎓 Education Details

  • M.Sc. in Food Technology
    Bahir Dar University, Ethiopia (Oct 2017 – Oct 2019)
    GPA: 3.24/4.00

  • B.Sc. in Food Technology and Food Process Engineering
    Bahir Dar University, Ethiopia (Dec 2011 – Jul 2016)
    GPA: 3.52/4.00

👩‍🔬 Professional Experience

  • Lecturer of Food Engineering and Biotechnology
    Faculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University
    (Oct 2021 – Present)

    • Teaching, student supervision, and academic research.

  • Research and Training Projects
    Provided training and contributed to the design, fabrication, and testing of food processing equipment including:

    • Universal vat pasteurizer

    • Cream separator

    • Packaging system

    • Butter churner
      (Woreta Agricultural Technical Vocational Education Training College, 2021–2023)

🌱 Research Interests

  • Food product development and formulation

  • Shelf life enhancement of food products

  • Utilization of natural preservatives

  • Upgrading and modernization of indigenous foods

  • Post-harvest storage and food safety

🏆 Awards and Honors

While no specific awards were listed in the CV, Zemenu Tadesse has contributed to significant publications and development projects in food engineering. His involvement in national training programs and multiple research outputs demonstrates academic recognition and leadership in applied food science.

🔍 Conclusion

Zemenu Tadesse Adimas is an emerging expert in food engineering whose multidisciplinary work addresses critical issues in food preservation and innovation. With strong academic training, hands-on project experience, and numerous publications under his belt, he contributes to Ethiopia’s food technology sector by improving food safety, processing systems, and the utilization of local resources. His career trajectory reflects a blend of research excellence, technical skill, and a dedication to societal impact.

Publications 📚

  • 🥜 Effect of Roasting Time and Temperature on the Physicochemical and Sensory Properties of Plant Beverage from Groundnut
    Journal: Applied Food Research
    Date: June 2025
    DOI: 10.1016/j.afres.2025.100801
    Authors: Zemenu Tadesse Adimas, Biresaw Demelash Abera

  • 🌾 Plant-based Bioactive Compounds for Grain Storage: A Comprehensive Review
    Journal: Cogent Food & Agriculture
    Date: December 31, 2024
    DOI: 10.1080/23311932.2024.2316152
    Authors: Zemenu Tadesse Adimas, Mekuannt Alefe Adimas, Biresaw Demelash Abera

 

 

 

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 products—especially edible and medicinal fungi—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 “Langya 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

🎓 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

👩‍🔬 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

🏆 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, “Super 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

🔍 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 📚

📘 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
📕 Journal of Food Composition and Analysis, 2025, 139(3): 107088.

📘 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
📕 International Food Research Journal, 2025, 32(1): 264–279.

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

📘 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
📕 Chemistry & Biodiversity, 2024, 21(12): 202401383.

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

📘 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
📕 African Journal of Biotechnology, 2011, 10(75): 17241–17250.

Syed Ali Hassan | Food Science | Best Researcher Award

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

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

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

Publications Profile

Scopus

Orcid

🎓 Education Details

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

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

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

👩‍🔬 Professional Experience

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

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

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

🌱 Research Interests

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

🏆 Awards and Honors

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

🔍 Conclusion

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

Publications 📚

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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