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


View Scopus Profile
View Orcid Profile
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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. Silvia Cristina Sobottka Rolim de Moura | Food Chemistry | Best Researcher Award

Published on by Chemistry Awards

Prof. Dr. Silvia Cristina Sobottka Rolim de Moura | Food Chemistry | Best Researcher Award

Prof. Dr. Silvia Cristina Sobottka Rolim de Moura , Instituto de Tecnologia de Alimentos , Brazil

Dr. Sílvia Cristina Sobottka Rolim de Moura is a prominent researcher and Technical Director at the Institute of Food Technology (ITAL) in Brazil. She holds a PhD in Food Engineering from UNICAMP and is a postgraduate professor in Food Science and Technology. With a focus on food process engineering, Dr. Moura specializes in microencapsulation, stability of functional compounds, and plant-based product processing. As a member of various internal committees, she contributes significantly to scientific integrity and biosafety. Dr. Moura has guided numerous students, participated in international research collaborations, and has been a reviewer for multiple scientific journals. She is actively engaged in research to develop healthier and more sustainable food products, working on multiple national and international projects related to functional foods.

Professional Profile

Google Scholar

Orcid

Scopus

Summary of Suitability for Award:

Dr. Sílvia Cristina Sobottka Rolim de Moura demonstrates outstanding contributions to food science and technology, making her an ideal candidate for the “Best Researcher Award.” Her expertise in food engineering, particularly in microencapsulation, stability of functional compounds, and the development of healthy food products, has led to numerous groundbreaking studies. With a PhD in Food Engineering and over 30 published works, including articles in high-impact journals and books, Dr. Moura has significantly advanced the field of food technology. Her research directly addresses critical global issues such as food sustainability and the incorporation of bioactive compounds into food systems. Through her role as a mentor, she has guided numerous postgraduate students, shaping the next generation of food scientists. Additionally, her consultancy work with industry projects focused on food stability and shelf life estimation further exemplifies her leadership in bridging academic research with practical applications.

🎓Education:

Dr. Sílvia Cristina Sobottka Rolim de Moura completed her PhD in Food Engineering from the Faculty of Food Engineering at UNICAMP (University of Campinas), focusing on food technology and process engineering. Her academic path included undergraduate and postgraduate studies in the field of food sciences, followed by significant research in areas related to food stability, microencapsulation, and functional compounds. Her educational journey laid the foundation for her extensive career in food technology, where she continues to influence the development of healthier, sustainable food products. As a teacher in ITAL’s postgraduate program, Dr. Moura mentors graduate students in Food Science and Technology, guiding them through scientific research and innovation in food processes. Through her international research experiences, particularly at the University of Minho, she has expanded her knowledge base, working on advanced techniques related to the stability and digestibility of food compounds.

🏢Work Experience:

Dr. Sílvia Cristina Sobottka Rolim de Moura has over two decades of experience in food engineering and technology. As the deputy technical director at ITAL’s Fruit and Vegetable Technology Center, she plays a pivotal role in overseeing projects that focus on the development and optimization of food processes. She has led various research projects, particularly in the area of microencapsulation of bioactive compounds and the stability of functional foods. Dr. Moura has guided over 30 scientific initiation interns and mentored 7 postgraduate students in Food Science and Technology. Additionally, her involvement in consultancy and industry projects, such as estimating the shelf life of food products like orange juice and yeast extract, showcases her expertise in food product stability. Dr. Moura is also an active reviewer for several prestigious food science journals, demonstrating her influential role in the global food research community.

🏅Awards: 

Dr. Sílvia Cristina Sobottka Rolim de Moura has received recognition for her contributions to food science, including multiple awards for her research in food technology and innovation. Her research scholarship abroad, funded by FAPESP, at the University of Minho’s Center for Biological Engineering in Portugal, stands out among her honors. Dr. Moura’s dedication to advancing food technology has also earned her prestigious roles in several research committees, such as the ITAL Internal Biosafety and Scientific Integrity Committees. She has also been honored for her leadership and mentorship in guiding numerous students and leading short-term extension courses. Her scientific achievements have been recognized by her peers, evidenced by her participation in over 10 doctoral and master’s thesis defense committees. Dr. Moura’s work on the physical-chemical stability and microencapsulation of bioactive compounds in food continues to enhance her reputation in the food science community.

🔬Research Focus:

Dr. Sílvia Cristina Sobottka Rolim de Moura’s research focuses on food process engineering, specifically in the areas of microencapsulation and the stability of functional compounds. Her work aims to optimize the processing of plant-based products, developing healthier and more sustainable food options. She specializes in the development of microencapsulation techniques, particularly ionic gelation, to enhance the stability and bioavailability of bioactive compounds, such as antioxidants and polyphenols. Dr. Moura has conducted extensive research on the incorporation of plant extracts into food products like yogurt and non-alcoholic beverages. Additionally, her studies on the in vitro digestibility and stability of microparticles have contributed to a deeper understanding of functional food products. Her research efforts are aligned with the growing demand for functional foods that provide health benefits, such as improved digestion and antioxidant properties. Dr. Moura’s research continues to advance the development of innovative, sustainable food technologies.

Publication Top Notes:

Encapsulating anthocyanins from Hibiscus sabdariffa L. calyces by ionic gelation: Pigment stability during storage of microparticles

Authors: SCSR de Moura, CL Berling, SPM Germer, ID Alvim, MD Hubinger

Journal: Food Chemistry, 241, 317-327

Citations: 186

Year: 2018

Release of anthocyanins from the hibiscus extract encapsulated by ionic gelation and application of microparticles in jelly candy

Authors: SCSR de Moura, CL Berling, AO Garcia, MB Queiroz, ID Alvim, …

Journal: Food Research International, 121, 542-552

Citations: 124

Year: 2019

Stability of hibiscus extract encapsulated by ionic gelation incorporated in yogurt

Authors: SCSR de Moura, GN Schettini, AO Garcia, DA Gallina, ID Alvim, …

Journal: Food and Bioprocess Technology, 12, 1500-1515

Citations: 72

Year: 2019

Degradation kinetics of anthocyanin of traditional and low-sugar blackberry jam

Authors: SCSR de Moura, PE da Rocha Tavares, SPM Germer, ALAC Nisida, …

Journal: Food and Bioprocess Technology, 5, 2488-2496

Citations: 60

Year: 2012

Determinação da vida-de-prateleira de maçã-passa por testes acelerados

Authors: SCSR Moura, SA Berbari, SPM Germer, MEM Almeida, DA Fefim

Journal: Food Science and Technology, 27, 141-148

Citations: 41

Year: 2007

Estudo da vida-de-prateleira de fruta estruturada e desidratada obtida de polpa concentrada de mamão

Authors: RK Grizotto, SAG Berbari, SCSR Moura, ML Claus

Journal: Food Science and Technology, 26, 709-714

Citations: 35

Year: 2006

Propriedades termofísicas de soluções modelo similares a sucos – Parte I

Authors: SCSR Moura, VCL França, ÁMCB Leal

Journal: Food Science and Technology, 23, 62-68

Citations: 31

Year: 2003

Thermophysical properties of tropical fruit juices

Authors: S Moura, SPM Germer, DCP Jardim, MS Sadahira

Citations: 31

Year: 1998

Color degradation kinetics in low-calorie strawberry and guava jellies

Authors: SCSR Moura, P Prati, FZ Vissotto, RCSC Ormenese, M Santos Rafacho

Journal: Food Science and Technology, 31, 758-764

Citations: 23

Year: 2011

A study of water activity and electrical conductivity in fruit juices: Influence of temperature and concentration

Authors: S Moura, ADA Vitali, MD Hubinger

Journal: Brazilian Journal Food Technology, 2, 31-38

Citations: 23

Year: 1999