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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Dr. Yanlei Li | Food Chemistry | Best Researcher Award

Published on by Chemistry Awards

Dr. Yanlei Li | Food Chemistry | Best Researcher Award

Dr. Yanlei Li | Food Chemistry | Professor at Mechanical and Electronic Engineering College, Beijing Polytechnic College , China

Yanlei Li (李岩磊) is a researcher specializing in rapid and non-destructive food testing technologies. He is currently a host at the National Natural Science Foundation of China and is affiliated with the Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences. Additionally, he serves as an off-campus master’s degree tutor at the College of Food Science and Technology, Hebei Agricultural University. His research focuses on food safety, food authenticity, and novel food testing methods, including near-infrared spectroscopy, mathematical modeling, and laser technology. He has made significant contributions to developing rapid and reliable food assessment techniques, particularly for meat quality evaluation and fruit disease detection. With numerous publications in high-impact journals, he is recognized for his pioneering work in applying optical and airflow-based technologies to food analysis. His innovative approaches contribute to ensuring food safety and quality in modern food industries.

Professional Profile :         

Scopus 

Summary of Suitability for Award:

Dr. Yanlei Li stands out as a highly suitable candidate for the “Best Researcher Award” based on his impressive track record in innovative food science research, especially in the area of rapid and non-destructive testing technologies. With affiliations to prestigious institutions such as the Chinese Academy of Agricultural Sciences and the National Natural Science Foundation of China, he has contributed significantly to food safety, authenticity, and quality assurance. His research portfolio includes pioneering work using near-infrared spectroscopy, airflow and laser techniques, and viscoelastic modeling, applied effectively to meat and fruit quality assessment. Dr. Li has published extensively in international peer-reviewed journals, demonstrating both depth and innovation in his field. He also plays a crucial mentorship role for postgraduate students and has built interdisciplinary bridges between food science, engineering, and analytical chemistry. Dr. Yanlei Li is an exceptionally qualified and deserving nominee for the “Best Researcher Award”. His cutting-edge, application-oriented research, publication excellence, and academic leadership mark him as a top-tier researcher making a substantial impact in the field of food science and technology. He exemplifies the ideals of this award by advancing science with societal relevance and international visibility.

🎓Education:

Yanlei Li has pursued advanced studies in food science and technology, specializing in innovative analytical techniques for food safety and quality assessment. He earned his degrees from top institutions in China, where he gained expertise in spectroscopy, food authenticity analysis, and mathematical modeling. His academic journey provided a strong foundation in food chemistry, physics, and emerging technologies for non-destructive food testing. Through his research, he has developed novel methodologies for evaluating meat freshness, fruit diseases, and other food attributes. His commitment to interdisciplinary approaches has enabled him to integrate laser technology, airflow analysis, and optical methods into food quality assessment. As a mentor and educator, he continues to guide students in applying scientific principles to real-world food industry challenges. His academic background and research experience have positioned him as a leading expert in rapid food testing and safety assurance.

🏢Work Experience:

Yanlei Li has extensive experience in food science research, particularly in developing rapid and non-destructive testing techniques. He is currently associated with the National Natural Science Foundation of China as a research host. He also works at the Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, where he contributes to cutting-edge food analysis methods. Additionally, he serves as an off-campus master’s tutor at Hebei Agricultural University, mentoring students in food science and technology. Throughout his career, he has collaborated with experts in spectroscopy, airflow technology, and food authenticity. His work involves designing advanced analytical tools to assess food quality, including the application of optical systems, laser technology, and mathematical modeling. His contributions have significantly enhanced the efficiency and accuracy of food testing, benefiting both research institutions and the food industry.

🏅Awards: 

Yanlei Li has received numerous recognitions for his contributions to food science and technology. He has been awarded research grants from prestigious organizations, including the National Natural Science Foundation of China. His innovative work in non-destructive food testing has been acknowledged at international conferences and in leading scientific journals. He has been honored for his outstanding publications in food safety and spectroscopy-based analysis. His research on meat quality evaluation using optical systems has gained significant recognition in the scientific community. Additionally, he has been invited as a reviewer for renowned food science journals, highlighting his expertise in rapid food assessment methods. His contributions to developing novel detection techniques have earned him accolades from academic institutions and industry partners. Through his dedication to advancing food safety and quality assurance, he continues to receive commendations for his impactful research.

🔬Research Focus:

Yanlei Li’s research primarily revolves around developing rapid and non-destructive testing techniques for food quality assessment. He specializes in food safety, food authenticity, and innovative food analysis methods. His work integrates near-infrared spectroscopy, laser technology, and airflow analysis to enhance food quality evaluation. He has pioneered mathematical modeling approaches to predict food attributes, including meat freshness and fruit disease detection. His research extends to novel extraction techniques, improving efficiency in food analysis. His expertise also includes viscoelastic modeling for evaluating food texture and composition. He focuses on applying optical systems for real-time food assessment, reducing the need for invasive testing. His interdisciplinary approach combines engineering, chemistry, and physics to create advanced food testing solutions. His innovations contribute to improving food safety standards and developing practical applications for industrial food monitoring.

Publication Top Notes:

“New Techniques of Meat Quality Assessment for Detecting Meat Texture”

“Rapid Detection of Adulteration in Minced Lamb Meat Using Vis-NIR Reflectance Spectroscopy”

“Potential of Two-Dimensional Correlation-Based Dual-Band Visible/Near Infrared Spectroscopy to Predict Total Volatile Basic Nitrogen Content in Meat”.