Paola Itzel Bautista Espinoza | Food Chemistry | Innovative Research Award

Published on by Chemistry Awards

Innovative Research Award

Paola Itzel Bautista Espinoza
Autonomous University of Querétaro, Mexico

Paola Itzel Bautista Espinoza
Affiliation Autonomous University of Querétaro
Country Mexico
Scopus ID 57246565600
Documents 6
Citations 35
h-index 2
Subject Area Food Chemistry
Event International Chemistry Scientist Awards
ORCID 0009-0000-4258-7100

Paola Itzel Bautista Espinoza is a researcher affiliated with the Autonomous University of Querétaro in Mexico whose documented scholarly activity is associated with the field of Food Chemistry. Her research profile records six documents and 35 citations, with an h-index of 2 in the supplied Scopus author information. The profile provides a basis for considering her work within the scope of the Innovative Research Award in the context of chemistry research and scholarly contribution.[1]

Abstract

This academic recognition profile presents Paola Itzel Bautista Espinoza, Autonomous University of Querétaro, Mexico, in relation to the Innovative Research Award. Her supplied scholarly record places her research within Food Chemistry and documents six Scopus-indexed publications, 35 citations, and an h-index of 2.[1] These indicators provide quantitative evidence of research activity and scholarly visibility. The profile is intended to summarize the available bibliographic information in a neutral academic format while identifying areas relevant to innovation, research contribution, publication activity, and potential recognition in chemistry.

Keywords

Paola Itzel Bautista Espinoza, Innovative Research Award, Food Chemistry, Autonomous University of Querétaro, Mexico, Chemistry Research, Food Science, Research Innovation, Scholarly Impact, Scopus, Research Publications, Citation Impact.

Introduction

Food Chemistry is an interdisciplinary area concerned with the chemical composition, properties, reactions, analysis, processing, and quality of food and food-derived materials. Research in this area can contribute to improved understanding of chemical constituents, food functionality, analytical methodologies, processing effects, and the development of scientifically supported approaches to food quality and sustainability.[1]

Research Profile

The supplied bibliographic profile indicates an emerging research record in Food Chemistry. The Scopus author identifier associated with the researcher is 57246565600, while the reported publication and citation metrics are six documents, 35 citations, and an h-index of 2.[1] Such indicators are commonly used as complementary measures of scholarly productivity and citation visibility rather than as independent measures of research quality.[3]

Research Contributions

The available information supports assessment of research contribution primarily through the documented publication record and its citation activity. Six research documents provide evidence of sustained scholarly output, while 35 citations indicate that the published work has received attention within the indexed scholarly literature.[1]

Publications

The supplied Scopus author information records six documents for Paola Itzel Bautista Espinoza.[1] The individual publication titles, journal information, publication years, authorship details, and DOI identifiers were not included in the supplied dataset. Consequently, no publication-specific bibliographic claims are made here beyond the documented document count. [2]

Research Impact

The reported 35 citations indicate that the research output has achieved measurable visibility in the indexed scholarly record.[1] The h-index of 2 provides an additional quantitative indicator of citation distribution across the documented publication portfolio. These metrics should be interpreted in relation to career stage, publication chronology, disciplinary citation practices, and the nature of the research field.[1] [3]

Award Suitability

Paola Itzel Bautista Espinoza’s documented affiliation, Food Chemistry subject area, publication activity, citation record, and h-index provide a relevant academic foundation for consideration under the Innovative Research Award.[1] The available evidence demonstrates an established research presence, although the supplied bibliographic data alone cannot fully determine the originality or broader significance of the underlying research.

Conclusion

Paola Itzel Bautista Espinoza is an academic researcher affiliated with the Autonomous University of Querétaro, Mexico, with a documented research profile in Food Chemistry. The supplied Scopus information records six documents, 35 citations, and an h-index of 2.[1] These indicators establish a measurable scholarly record and provide a quantitative basis for recognition.[4]

References

  1. Elsevier. (n.d.). Scopus author details: Paola Itzel Bautista Espinoza, Author ID 57246565600. Scopus.
    https://www.scopus.com/authid/detail.uri?authorId=57246565600
  2. ORCID. (n.d.). ORCID record: Paola Itzel Bautista Espinoza. ORCID Registry.
    https://orcid.org/0009-0000-4258-7100
  3. Bautista-Espinoza, P. I., Reynoso, R. C., Mares-Mares, E., … Carrillo-Reyes, J., & Regalado-González, C. (Year). Effects of agave bagasse and Lactococcus lactis addition on microbial communities and metabolite profiles of Mexican wheat sourdough.
    https://www.sciencedirect.com/science/article/abs/pii/S0963996925019118
  4. PI Bautista-Espinoza, A., Falciano, A., Reynoso-Camacho, R., & Mares-Mares, E. — “Use of Agave Bagasse and Lactococcus lactis in Sourdough Production: Drying Effects on Bioactive Compounds.
    https://www.mdpi.com/2304-8158/14/10/1748

Tianli Yue | Food Chemistry | Best Researcher Award

Published on by Chemistry Awards

Best Researcher Award

Researcher Profile
Researcher Tianli Yue
Affiliation Northwest University
Country China
Scopus ID 57203249114
Documents 693
Citations 20,638
h-index 72
Subject Area Food Chemistry
Event International Chemistry Scientist Awards
ORCID 0000-0002-4768-5831

Tianli Yue is a researcher affiliated with Northwest University, China, whose scholarly profile is associated with Food Chemistry and related areas of chemical and food research. The supplied bibliometric record reports 693 documents, 20,638 citations, and an h-index of 72. These indicators provide a quantitative basis for evaluating research productivity, visibility, and influence in an academic recognition context. [1] The researcher is also identified through ORCID and Scopus author-profile records, supporting persistent researcher identification and bibliographic attribution. [2]

Abstract

Tianli Yue is a China-based researcher affiliated with Northwest University whose academic profile is associated with Food Chemistry. The supplied Scopus metrics report 693 documents, 20,638 citations, and an h-index of 72. These indicators describe substantial publication activity and citation visibility within the indexed scholarly literature. The researcher’s ORCID identifier provides a persistent digital identity, while the Scopus author record supports bibliographic attribution and quantitative assessment. This article presents a neutral academic overview of the researcher’s profile, publication record, research impact, and suitability for consideration for the Best Researcher Award at the International Chemistry Scientist Awards. [1] [2]

Keywords

Food Chemistry; Tianli Yue; Northwest University; Chemistry Research; Food Science; Chemical Analysis; Research Impact; Bibliometrics; Scopus; ORCID; Scientific Publications; Citation Analysis; Best Researcher Award; International Chemistry Scientist Awards.[3]

Introduction

Food Chemistry is an interdisciplinary research area connecting chemistry, food science, analytical science, biochemistry, and related technological disciplines. Research in this field can encompass the characterization of food constituents, chemical transformations, functional compounds, quality assessment, and the investigation of molecular properties relevant to food systems. Tianli Yue is presented in the supplied academic record as a researcher working within this broad subject area at Northwest University, China. The available bibliometric information indicates an established indexed publication record. [1]

Research Profile

The supplied profile identifies Tianli Yue with Northwest University in China and lists Food Chemistry as the principal subject area. The reported Scopus Author ID is 57203249114, while the ORCID identifier is 0000-0002-4768-5831. Together, these identifiers provide complementary mechanisms for associating scholarly outputs with a specific researcher. [1] [2]

Research Contributions

Within Food Chemistry, research contributions may address chemical composition, characterization of food-related compounds, analytical methodologies, functional properties, processing effects, and relationships between molecular characteristics and food quality. The supplied profile supports identifying Tianli Yue with this disciplinary area, while detailed claims concerning individual discoveries should be evaluated against the researcher’s original publications and indexed records. [1]

Publications

The supplied Scopus record reports 693 documents associated with Tianli Yue. Scopus provides bibliographic indexing and citation information that can be used to examine publication activity, citation patterns, author attribution, and research visibility. [1] A complete publication assessment would require reviewing the individual records, publication dates, journals, co-authorship networks, subject classifications, and citation contexts. [2]

Research Impact

The reported citation count of 20,638 and h-index of 72 indicate substantial citation visibility within the supplied indexed record. Citation indicators can be useful for comparative bibliometric analysis, although they should not be interpreted independently of disciplinary norms, publication age, collaboration patterns, citation practices, and the qualitative significance of individual research outputs. [1]

Award Suitability

The supplied publication and bibliometric profile provides several measurable factors relevant to consideration for a Best Researcher Award, including 693 reported documents, 20,638 citations, and an h-index of 72. These indicators may support an evaluation of research productivity and scholarly visibility when considered alongside qualitative evidence of originality, methodological quality, disciplinary contribution, and sustained research activity. [1][4]

Conclusion

Tianli Yue is presented as a Food Chemistry researcher affiliated with Northwest University, China, with a reported Scopus record of 693 documents, 20,638 citations, and an h-index of 72. The combination of publication activity, citation visibility, and persistent researcher identification provides a useful quantitative foundation for academic recognition. [1] Further evaluation should incorporate publication quality, originality, research significance, collaboration, and field-specific contribution. [4]

References

  1. Elsevier. (n.d.). Scopus author details: Tianli Yue, Author ID 57203249114. Scopus.
    https://www.scopus.com/authid/detail.uri?authorId=57203249114
  2. ORCID. (n.d.). ORCID record: Tianli Yue. ORCID.
    https://orcid.org/0000-0002-4768-5831
  3. Liang, J., Zhao, Y., Cheng, Y., Hu, Z., Yuan, Y., Xiao, J., Farag, M. A., Cai, X., Cao, H., & Yue, T. (n.d.). Polyphenols, epigenetics, and methionine metabolism: Unlocking therapeutic potential.
    https://pubmed.ncbi.nlm.nih.gov/41622927/
  4. Wang, L., Cai, R., Yue, T., Yuan, Y., Gao, Z., & Wang, Z. (n.d.). Bio-control ability of lactic acid bacteria and Bifidobacteria against ochratoxin A during grape juice fermentation.
    https://www.researchgate.net/publication/360459181

Dr. Lalchand Patle | Food Chemistry | Best Researcher Award

Published on by Chemistry Awards

Dr. Lalchand Patle | Food Chemistry | Best Researcher Award

Associate Professor | Kavayitri Bahinabai Chaudhari North Maharashtra University Jalgaon |India

Dr. Lalchand Patle is a researcher in electronics and nanomaterials with interdisciplinary contributions spanning smart sensors, nanostructured metal-oxide semiconductors, photocatalysis, dye-sensitized solar cells, spectroscopy, machine learning, and biomedical sensing applications. His work integrates material synthesis, device fabrication, and data-driven techniques for applications in energy, food quality assessment, environmental monitoring, and healthcare diagnostics, including cancer detection. He has authored 10 documents indexed in Scopus, receiving 221 Scopus citations with an h-index of 6. According to Google Scholar, his research has accumulated 471 total citations, with an h-index of 9 and i10-index of 9, reflecting steady scholarly impact across applied electronics and materials research.

Citation Metrics (Scopus)

250

200

150

100

50

0

Citations
221
Documents
10

h-index
6

🟦 Citations   🟥 Documents   🟩 h-index


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Featured Publications


Synthesis of Cu Doped ZnO Nanoparticles: Crystallographic, Optical, FTIR, Morphological and Photocatalytic Study

– Journal of Materials Science and Chemical Engineering, 2015 (171 citations)

Prof. Dr. Emin Yilmaz | Food Chemistry | Best Researcher Award

Published on by Chemistry Awards

Prof. Dr. Emin Yilmaz | Food Chemistry | Best Researcher Award

Prof. Dr. Emin Yilmaz , Çanakkale Onsekiz Mart Üniversites – Terzioğlu Kampüsü: Canakkale Onsekiz Mart Universitesi , Turkey

Prof. Dr. Eylem Yılmaz is a professor in the Department of Food Engineering at Çanakkale Onsekiz Mart University, Turkey. She has over two decades of academic experience and is highly involved in food science and engineering research. Her academic career spans multiple roles, including Assistant Professor, Associate Professor, and Professor at her current institution. She has supervised numerous postgraduate and doctorate theses and has contributed significantly to the field with research on food processing, fat technology, and enzyme science. She also has a notable international presence with a research ID on ORCID and extensive involvement in academic conferences and workshops.

Professional Profile

Google Scholar

Orcid

Scopus

Summary of Suitability for Award:

Prof. Dr. Eylem Yılmaz is a distinguished academic and researcher in the field of food engineering and food science. With over 20 years of experience in both teaching and research, she has made significant contributions to the advancement of food technology, food chemistry, and fat processing. Her expertise in food enzymology, molecular interactions, and the development of functional foods has been instrumental in shaping contemporary food science research.Given her extensive research output, international collaboration, mentoring contributions, and recognition in the academic and research communities, Prof. Dr. Eylem Yılmaz stands out as a highly suitable candidate for the “Best Researcher Awards.” Her innovative work in food engineering, her leadership in guiding the next generation of researchers, and her contributions to enhancing food quality and sustainability make her a deserving candidate for this prestigious honor.

🎓Education:

Prof. Yılmaz holds a Doctorate in Food Science from the University of Georgia, USA (2000), where her dissertation explored enzymes and volatile compounds in fresh tomatoes. She also holds a Master’s degree in Nutrition and Food Science from Drexel University (1996) and an undergraduate degree from Atatürk University, Turkey (1991) in Food Science and Technology. Prof. Yılmaz’s educational background provides her with a robust foundation in food chemistry, food processing, and biotechnology. She has further developed her expertise through various professional training courses in project management, enzyme purification, and antioxidant measurement methods, with an ongoing commitment to advancing research in her field.

🏢Work Experience:

Prof. Yılmaz has been serving as a professor at Çanakkale Onsekiz Mart University since 2014, where she has contributed to the growth of the Food Engineering Department. She previously held positions as an Assistant Professor (2001-2009) and Associate Professor (2009-2014). Her academic and administrative roles have included leadership in courses related to food engineering, food chemistry, and food processing, as well as research management. In addition, she has provided academic oversight as a thesis advisor for several master’s and doctoral students, focusing on food engineering technologies and the production of functional foods. Her work is backed by a strong foundation of international research collaboration and conference participation.

🏅Awards: 

Prof. Yılmaz has received recognition for her contributions to food science, including awards for her research and excellence in education. She has been an active participant in numerous international workshops, such as the Workshop on Antioxidant Measurement Methods at Istanbul University (2010) and various projects with TÜBİTAK and the European Union. Her significant achievements in academic excellence and research are highlighted by her leadership in the Çanakkale Olive Workshop (2012) and various training programs on enzyme purification and food biochemistry. Prof. Yılmaz’s dedication to advancing food technology continues to earn her prestigious academic acknowledgments.

🔬Research Focus:

Prof. Yılmaz’s research primarily focuses on food engineering, food chemistry, food technology, and fat processing. Her studies explore areas such as food enzymology, food molecular interactions, and functional food development. She has a deep interest in olive oil technology, food waste management, and innovative food processing methods like pasteurization, sterilization, and lyophilization. Prof. Yılmaz is particularly engaged in developing new methodologies for improving food quality, shelf life, and nutritional content. Her interdisciplinary approach combines biotechnology, nanotechnology, and food science to address global challenges in food security, health, and sustainability.

Publication Top Notes:

The texture, sensory properties and stability of cookies prepared with wax oleogels

Authors: E. Yılmaz, M. Öğütcü

Citations: 222

Year: 2015

Journal: Food & Function

Volume/Issue: 6(4), 1194-1204

Properties and stability of hazelnut oil organogels with beeswax and monoglyceride

Authors: E. Yılmaz, M. Öğütcü

Citations: 218

Year: 2014

Journal: Journal of the American Oil Chemists’ Society

Volume/Issue: 91(6), 1007-1017

The chemistry of fresh tomato flavor

Authors: E. Yılmaz

Citations: 200

Year: 2001

Journal: Turkish Journal of Agriculture and Forestry

Volume/Issue: 25(3), 149-155

Oleogels of virgin olive oil with carnauba wax and monoglyceride as spreadable products

Authors: M. Öğütcü, E. Yılmaz

Citations: 145

Year: 2014

Journal: Grasas y Aceites

Volume/Issue: 65(3), e040-e040

Preparation and characterization of virgin olive oil-beeswax oleogel emulsion products

Authors: M. Öğütcü, N. Arifoğlu, E. Yılmaz

Citations: 139

Year: 2015

Journal: Journal of the American Oil Chemists’ Society

Volume/Issue: 92, 459-471

Comparative analysis of olive oil organogels containing beeswax and sunflower wax with breakfast margarine

Authors: E. Yılmaz, M. Öğütcü

Citations: 133

Year: 2014

Journal: Journal of Food Science

Volume/Issue: 79(9), E1732-E1738

Physico-chemical, sensory and aromatic properties of cold press produced safflower oil

Authors: B. Aydeniz, O. Güneşer, E. Yılmaz

Citations: 131

Year: 2014

Journal: Journal of the American Oil Chemists’ Society

Volume/Issue: 91(1), 99-110

Characterization of hazelnut oil oleogels prepared with sunflower and carnauba waxes

Authors: M. Öğütcü, E. Yılmaz

Citations: 116

Year: 2015

Journal: International Journal of Food Properties

Volume/Issue: 18(8), 1741-1755

Oleogels as spreadable fat and butter alternatives: Sensory description and consumer perception

Authors: E. Yılmaz, M. Öğütcü

Citations: 105

Year: 2015

Journal: RSC Advances

Volume/Issue: 5(62), 50259-50267

Physicochemical, microstructural and functional characterization of dietary fibers extracted from lemon, orange and grapefruit seeds press meals

Authors: E. Karaman, E. Yılmaz, N.B. Tuncel

Citations: 88

Year: 2017

Journal: Bioactive Carbohydrates and Dietary Fibre

Volume/Issue: 11, 9-17