Prof. Augusto Santos | Food Chemistry | Best Researcher Award

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Prof. Augusto Santos | Food Chemistry | Best Researcher Award

Prof. Augusto Santos , Food Chemistry, Professor at UNIFESP , Brazil

Augusto Leonardo dos Santos, is a dedicated chemist specializing in advanced research and academic contributions. He is currently affiliated with the Federal University of São Paulo (UNIFESP), where he works in the Department of Chemistry at the Diadema Campus. His research spans multiple fields within chemistry, integrating innovative approaches to solve complex scientific challenges. With a passion for scientific discovery, Augusto has built a distinguished career through extensive publications, collaborations, and contributions to national and international conferences. He has gained recognition for his interdisciplinary work, emphasizing the role of chemistry in environmental and industrial applications. Through years of experience, he has developed expertise in diverse chemical methodologies, mentoring students and actively participating in academic projects. His commitment to excellence has earned him prestigious awards and honors, making him a well-respected figure in the scientific community.

Professional Profile :

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Summary of Suitability for Award:

Augusto Leonardo dos Santos is a highly accomplished researcher in the field of chemistry, with significant contributions to nanomaterials, catalysis, green chemistry, and computational modeling. His extensive publication record, participation in international collaborations, and contributions to sustainable chemistry make him a strong candidate for the “Best Researcher Award”. His research is not only impactful but also highly interdisciplinary, integrating chemistry with industrial applications, material science, and environmental sustainability. Based on his prolific research output, international impact, and contributions to scientific advancement, Augusto Leonardo dos Santos is a highly suitable candidate for the “Best Researcher Award.” His work exemplifies excellence in chemistry, innovation in sustainable practices, and dedication to advancing scientific knowledge. Given his strong research track record, leadership in academia, and commitment to scientific progress, he meets all the essential criteria for this prestigious award.

🎓Education:

Augusto Leonardo dos Santos has pursued an extensive academic journey in chemistry, focusing on both theoretical and practical advancements. He obtained his Bachelor’s degree in Chemistry from a leading Brazilian institution, where he developed a strong foundation in organic and inorganic chemistry. His Master’s degree further honed his expertise in chemical synthesis and analytical techniques, allowing him to explore innovative methodologies in environmental chemistry. Pursuing his Ph.D. in Chemistry, Augusto specialized in molecular interactions, catalysis, and nanomaterials, contributing to groundbreaking research in applied chemistry. His academic training includes advanced coursework, laboratory research, and international collaborations, reinforcing his commitment to scientific progress. Additionally, he has participated in various certification programs and specialized training, enhancing his proficiency in spectroscopy, computational chemistry, and industrial applications. His educational background has shaped his research interests and professional contributions, positioning him as a key figure in the field of chemistry.

🏢Work Experience:

Augusto Leonardo dos Santos has gained diverse experience in academia and research institutions. As a Professor and Researcher at the Federal University of São Paulo (UNIFESP), he has been actively involved in teaching undergraduate and postgraduate students, focusing on advanced chemical concepts. His expertise spans analytical chemistry, material science, and environmental chemistry, where he supervises research projects and guides young scientists. Additionally, he has served as a consultant for industrial projects, contributing to chemical process optimization and sustainable practices. His experience also includes working in collaborative research initiatives with national and international institutions, facilitating knowledge exchange in innovative chemical methodologies. Over the years, he has authored numerous scientific papers, delivered keynote lectures, and participated in peer reviews for high-impact journals. His professional journey reflects his dedication to advancing chemical sciences, mentoring future researchers, and contributing to industrial and academic innovations.

🏅Awards: 

Augusto Leonardo dos Santos has been recognized with multiple prestigious awards for his contributions to chemistry. He has received Best Young Researcher Award for his pioneering work in catalysis and nanomaterials. His research excellence has also earned him the National Chemistry Excellence Award, highlighting his innovative approaches in molecular synthesis. As a prolific author, he has been acknowledged in international conferences, receiving accolades for his groundbreaking presentations and scientific impact. His contributions to sustainable chemistry have been recognized with the Green Chemistry Innovation Award, reinforcing his commitment to eco-friendly research practices. Additionally, he has been granted research funding and fellowships from esteemed organizations, supporting his advanced studies in applied chemistry. His dedication to academic mentorship and student guidance has earned him Outstanding Educator Awards, celebrating his influence in shaping future chemists. These achievements solidify his reputation as a leading figure in modern chemistry.

🔬Research Focus:

Augusto Leonardo dos Santos specializes in nanomaterials, catalysis, and environmental chemistry, exploring innovative chemical applications. His research aims to develop sustainable chemical processes, enhancing eco-friendly industrial practices. His expertise in molecular interactions has led to advancements in reaction mechanisms and novel catalyst development. His work also delves into green chemistry, reducing hazardous waste through innovative synthetic methodologies. Another significant aspect of his research includes computational chemistry, where he integrates theoretical models with experimental findings for improved material design. His studies on polymeric and hybrid materials contribute to the development of high-performance materials for biomedical and industrial applications. Additionally, he collaborates on interdisciplinary projects, integrating chemistry with physics and engineering. His research findings have been widely published, influencing global chemical advancements. His commitment to innovation and sustainability makes his work invaluable in addressing contemporary scientific challenges.

Publication Top Notes:

“Endophytic Fungi of Calea pinnatifida (Asteraceae): Dereplication of Crude Extracts, Antimicrobial Properties, and Identification of New Tetronic Acid Derivative Produced by Hypomontagnella barbarensis”

Authors: Bianca Barna, Lhaís Araújo Caldas, Jackson Monteiro, Augusto Leonardo dos Santos, Patricia Sartorelli

Year: 2024

Citations: Data not available

“Surface Chemistry of Cytosporone-B Incorporated in Models for Microbial Biomembranes as Langmuir Monolayers”

Authors: Guilherme Nuñez Jaroque, Augusto Leonardo dos Santos, Patricia Sartorelli, Luciano Caseli

Year: 2024

Citations: Data not available

“Standardized Extract of Ginkgo biloba Enhances Memory Persistence over Time”

Authors: Andressa Gabriela Soliani, Beatriz Muratori, Augusto Leonardo dos Santos, Suzete Maria Cerutti

Year: 2023

Citations: 3

“Dereplication of Cytochalasans and Octaketides in Cytotoxic Extracts of Endophytic Fungi from Casearia arborea (Salicaceae)”

Authors: Augusto Leonardo dos Santos, Marisa Ionta, Renato O. Horvath, Patricia Sartorelli

Year: 2022

Citations: Data not available

“(-)-T-Cadinol—a Sesquiterpene Isolated From Casearia sylvestris (Salicaceae)—Displayed In Vitro Activity and Causes Hyperpolarization of the Membrane Potential of Trypanosoma cruzi”

Authors: Augusto Leonardo dos Santos, Maiara Amaral, Flavia Rie Hasegawa, Patricia Sartorelli

Year: 2021

Citations: Data not available

“Identification of Flavonoid‐3‐O‐Glycosides from Leaves of Casearia arborea (Salicaceae) by UHPLC‐DAD‐ESI‐HRMS/MS Combined with Molecular Networking and NMR”

Authors: Augusto Leonardo dos Santos, Marisi Soares, Lívia Soman de Medeiros, Patricia Sartorelli

Year: 2021

Citations: Data not available

“Preventive Oral Kefir Supplementation Protects Mice from Ovariectomy-Induced Exacerbated Allergic Airway Inflammation”

Authors: Eduardo Mendes, M.B. Casaro, Claudio Fukumori, Caroline M. Ferreira, Augusto Leonardo dos Santos

Year: 2021

Citations: Data not available

“Molecular Network for Accessing Polyketide Derivatives from Phomopsis sp., an Endophytic Fungus of Casearia arborea (Salicaceae)”

Authors: Augusto Leonardo dos Santos, Marisa Ionta, Renato Horvath, Patricia Sartorelli

Year: 2021

Citations: Data not available

“Antileishmanial Activity and Immunomodulatory Effects of Tricin Isolated from Leaves of Casearia arborea (Salicaceae)”

Authors: Augusto Leonardo dos Santos, Eduardo Seiji Yamamoto, Felipe Passero, Patricia Sartorelli

Year: 2017

Citations: Data not available

“Dinor Casearin X, a New Cytotoxic Clerodane Diterpene from Casearia sylvestris”

Authors: Diego Dinis Bou, Augusto Leonardo dos Santos, Carlos Rogerio Figueiredo, Patricia Sartorelli

Year: 2015

Citations: 5

 

 

 

 

 

 

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

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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

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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