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

Dr. Lalchand Patle | Food Chemistry | Best Researcher Award

Published on by Chemistry Awards

Dr. Lalchand Patle | Food Chemistry | Best Researcher Award

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

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

Citation Metrics (Scopus)

250

200

150

100

50

0

Citations
221
Documents
10

h-index
6

🟦 Citations   🟥 Documents   🟩 h-index


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Featured Publications


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

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

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

Published on by Chemistry Awards

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

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

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

Professional Profile

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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