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

 

Zhongyuan Liu| Aquatic products processing | Best Researcher Award

Posted on by Food Scientist

Dr. Zhongyuan Liu| Aquatic products processing | Best Researcher Award

associate professor at Hainan Uniersity, China

Dr. Zhong-Yuan Liu is a distinguished researcher and academic at the School of Food Science and Technology, Hainan University, China. With a strong foundation in lipid chemistry and seafood processing, Dr. Liu has developed a robust research portfolio in food science, focusing on seafood preservation, lipidomics, and the valorization of aquatic by-products. He has published over 30 peer-reviewed articles in top-tier journals such as Food Chemistry, Food Research International, and Journal of the American Oil Chemists’ Society. His research integrates cutting-edge techniques like cold plasma, metabolomics, and functional coatings, contributing significantly to seafood quality control and nutritional lipid research.

 Publications Profile

Orcid

🎓 Education Details

  • Ph.D. in Food Science and Technology
    Dalian Polytechnic University, Liaoning, China (2014 – November 2019)
    Thesis: Investigation of the changes of clam lipids during the processing and storage and its mechanism
    Supervisors:

    • Prof. Bei-Wei Zhu (Fellow, Chinese Academy of Engineering)

    • Prof. Da-Yong Zhou (Vice-President, Dalian Polytechnic University)

  • Bachelor in Life Science and Technology
    Inner Mongolia University of Science and Technology, Baotou, China (2010)

👩‍🔬 Professional Experience

  • Faculty Member, School of Food Science and Technology,
    Hainan University, Haikou, China
    Researcher and educator in seafood lipid chemistry, functional coatings, cold plasma technology, and food safety, with active participation in provincial and international research collaborations.

🌱 Research Interests

  • Seafood processing and utilization of bioactive components from by-products

  • Deep processing and green preservation technologies of aquatic products

  • Lipid metabolism and lipidomics with a focus on aldehydes and phospholipids

  • Application of hydrocolloids, natural antioxidants, and cold plasma in food preservation

🏆 Awards and Honors

  • 2024 – Second Prize, Science and Technology Progress of Hainan Province

  • 2021 – Excellent Doctoral Thesis Award, Liaoning Province

  • 2019–2017 – First-class Academic Scholarships, Dalian Polytechnic University

  • 2018 – National Scholarship for Doctoral Students

  • 2018 – Second Prize, Poster at the 3rd International Symposium on Lipid and Health

  • 2016–2015 – Outstanding Graduate Student, Dalian Polytechnic University

  • 2014 – Outstanding Graduate of Inner Mongolia Province

  • 2013 – National Scholarship for Undergraduate Students

  • 2012 – Merit Student of Inner Mongolia Province

🔍 Conclusion

Dr. Zhong-Yuan Liu has established himself as a prominent young scientist in the field of food lipidomics and seafood processing. His work bridges fundamental research with applied innovations in food preservation, particularly through natural additives and modern technologies like cold plasma. He has been recognized with numerous scholarships and provincial awards for academic excellence and scientific contributions. Dr. Liu’s extensive publication record and active involvement in international conferences underline his role as an emerging leader in food science and technology, particularly within the realm of sustainable aquatic product utilization.

Publications 📚

1.🐟 Zhao Mantong et al.
🧴 Effects of phenolic acid grafted-chitosan hydrocolloids on aldehydes in golden pompano during pan-frying
📰 Food Chemistry (2025) 463: 141270

2.📚 Zhao Mantong et al.
🔍 Review on aldehydes from lipid oxidation: formation, processing, analytics & toxicity
📰 Food Research International (2025) 203: 115811

3.🔬 Zhao Mantong et al.
⚛️ Structure-activity effects of lipid oxidation aldehydes on PhIP formation
📰 Food Chemistry: X (2025) 25: 102244

4.🧫 Zhao Mantong et al.
🍃 Polyphenol-grafted chitosan coatings to inhibit PhIP in fried golden pompano
📰 Food Chemistry (2024) 447: 139029

5.⚡ Gao Chengyan, Zhao Mantong et al.
🧬 Plasma-activated water + coconut flavonoids for golden pompano preservation
📰 Food Chemistry (2024) 447: 138981

6.🦪 Zhao Mantong et al.
⚡ Cold plasma + coconut flavonoids for oyster preservation under refrigeration
📰 LWT-Food Science and Technology (2024) 196: 115888

7.🛡️ Liu Zhiqing, Zhao Mantong et al.
🌰 Wampee seed essential oil in chitosan films: bioactivities & applications
📰 International Journal of Biological Macromolecules (2023) 253: 127683

8.🐟 Wang Siting, Zhao Mantong et al.
❄️ Cold plasma + chitosan-wampee films for golden pompano storage
📰 International Journal of Biological Macromolecules (2023) 224: 1266–1275

9.🍃 Liu Zhiqing, Zhao Mantong et al.
⚗️ Optimized flavonoid extraction from coconut exocarp with RSM
📰 Food Chemistry (2022) 391: 132966

10.🌍 Liu Zhiqing, Zhao Mantong et al.
🧬 Oyster lipidomics for geographic traceability in China
📰 Food Chemistry (2022) 386: 132748

11.🦪 Zhao Mantong et al.
🧪 Antioxidation of gallic acid esters on dried oysters during storage
📰 International Journal of Food Science & Technology (2022) 57(4): 2435–2446

12.🐟 Liu Zhong-Yuan, Zhao Mantong et al.
🥔 Tilapia substitution + starch improves golden pompano surimi
📰 Journal of Texture Studies (2021) 52(2): 197–206

13.🔥 Liu Zhong-Yuan, Zhao Mantong et al.
🍽️ Aldehyde formation/disappearance in fried clam during digestion
📰 Food & Function (2020) 11(4): 3483–3492

14.🌡️ Liu Zhong-Yuan, Zhao Mantong et al.
🧪 Effects of frying temp/time on aldehyde formation in clams
📰 Food Chemistry (2020) 308: 125650

15.💥 Liu Zhong-Yuan, Zhao Mantong et al.
🦪 Oxidative changes in fried clam lipid and oil
📰 Journal of the American Oil Chemists’ Society (2019) 96(12): 1367–1377