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

Heba Mostafa | Food Chemistry | Women Researcher Award

Published on by Chemistry Awards

Women Researcher Award

Researcher Information
Researcher Heba Mostafa
Affiliation Faculty of Agriculture, Cairo University
Country Egypt
Scopus ID 57214230219
Documents 22
Citations 358
h-index 11
Subject Area Food Chemistry
Event International Chemistry Scientist Awards
ORCID 0000-0001-6173-3871

Heba Mostafa is a researcher affiliated with the Faculty of Agriculture, Cairo University, Egypt, whose indexed research profile is associated with Food Chemistry. Her supplied Scopus record reports 22 documents, 358 citations, and an h-index of 11. Her ORCID record provides a persistent scholarly identifier for distinguishing her research contributions. [1] [2]

Abstract

Heba Mostafa is a researcher at the Faculty of Agriculture, Cairo University, Egypt, with an indexed research profile in Food Chemistry. Her Scopus record identifies 22 documents, 358 citations, and an h-index of 11, providing measurable indicators of scholarly productivity and citation visibility. Her ORCID identifier supports persistent identification of her academic work and improves research discoverability across scholarly systems. These documented indicators provide an objective foundation for considering her within a women researcher recognition framework. The Women Researcher Award associated with the International Chemistry Scientist Awards can provide a structured context for recognizing documented research activity, scholarly contribution, publication productivity, citation influence, and continued engagement with chemistry-related research in an international academic setting. [1] [2]

Keywords

Women Researcher Award, Heba Mostafa, Food Chemistry, Cairo University, Research Impact, Scholarly Productivity, Academic Achievement, Women in Science, Chemistry Research, Food Research. [1]

Introduction

Recognition of women researchers contributes to greater visibility of scientific work and provides a framework for acknowledging documented academic achievement. Heba Mostafa is affiliated with the Faculty of Agriculture, Cairo University, Egypt, and is represented in Scopus under author ID 57214230219. Her indexed subject area is identified as Food Chemistry, placing her profile within a discipline that connects chemical science with food composition, quality, safety, and related applications. [1]

Research Profile

The supplied research profile identifies Heba Mostafa with the Faculty of Agriculture, Cairo University, Egypt, and associates her scholarly activity with Food Chemistry. Her Scopus record contains 22 documents, 358 citations, and an h-index of 11. Her ORCID identifier, 0000-0001-6173-3871, provides a persistent identifier that can help distinguish her scholarly contributions from those of researchers with similar names. [1] [2]

Research Contributions

Food Chemistry encompasses scientific investigation of chemical constituents, transformations, nutritional characteristics, quality parameters, and safety-related aspects of foods. Within this broad field, Heba Mostafa’s documented profile demonstrates an established indexed publication record. The supplied metrics of 22 documents and 358 citations provide quantitative evidence of research dissemination, while detailed assessment of individual contributions should rely on the underlying publications and their scientific findings. [4]

Publications

The supplied bibliometric information records 22 Scopus-indexed documents associated with Heba Mostafa. Individual publication titles, journals, publication years, author lists, and DOI identifiers were not provided in the input data. Accordingly, this page does not infer specific publication details. The Scopus author profile is the appropriate source for reviewing the indexed publication record, citation information, and associated bibliographic metadata. [1]

Research Impact

Research impact can be considered through multiple complementary indicators. For Heba Mostafa, the supplied Scopus metrics report 358 citations across 22 documents and an h-index of 11. These indicators demonstrate measurable citation activity within the indexed scholarly literature. However, citation metrics alone do not fully describe scientific, practical, societal, or technological influence, which requires examination of individual publications, collaborations, applications, and research outcomes. [1]

Award Suitability

The Women Researcher Award provides a recognition framework for evaluating documented scholarly activity and contribution by women researchers. Heba Mostafa’s institutional affiliation, Food Chemistry subject area, Scopus-indexed publication record, citation count, h-index, and ORCID identifier represent verifiable components that may support an evidence-based assessment. Final award suitability should be determined according to the formal criteria, submitted evidence, publication quality, originality, research significance, and other evaluation requirements established by the awarding organization. [1] [2] [3]

Conclusion

Heba Mostafa has a documented academic profile at the Faculty of Agriculture, Cairo University, with research activity associated with Food Chemistry. The supplied Scopus information reports 22 documents, 358 citations, and an h-index of 11, while her ORCID identifier provides persistent scholarly identification. Collectively, these details establish a structured academic profile that may be considered for the Women Researcher Award, subject to formal evaluation criteria and supporting evidence. [1] [2]

References

  1. Elsevier. (n.d.). Scopus author details: Heba Mostafa, Author ID 57214230219. Scopus.
    https://www.scopus.com/authid/detail.uri?authorId=57214230219
  2. ORCID. (n.d.). ORCID record: Heba Mostafa, ORCID iD 0000-0001-6173-3871. ORCID.
    https://orcid.org/0000-0001-6173-3871
  3. Mostafa, H. S., & Mahmoud, B. H. (n.d.). Green and efficient honey sample preparation for mass spectrometry: A systematic review of innovations, challenges, and future directions.
    https://www.sciencedirect.com/science/article/abs/pii/S0026265X26009963
  4. Mostafa, H. S. (n.d.). Improving the nutritional and sensory attributes of green faba bean seeds by whey-based fermentation.
    https://www.nature.com/articles/s41598-025-32435-7

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. Augusto Santos | Food Chemistry | Best Researcher Award

Published on by Chemistry Awards

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 :

Orcid

Scopus

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

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