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

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