Abderrahmane Mokrani | Sciences Alimentaires | Most Cited Paper Award

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Dr. Abderrahmane Mokrani | Sciences Alimentaires | Most Cited Paper Award

Dr. Abderrahmane Mokrani, Université de Béjaia, Algeria

Dr. Abderrahmane Mokrani is an accomplished academic and researcher at the University of Béjaia, Algeria, specializing in the fields of food sciences, bioactivity of plant compounds, and food safety. He holds an Habilitation Universitaire (HDR) in Biology (2020), a PhD in Biological Sciences with a focus on Food Sciences (2018), and a Magister in Food Sciences (2009). Dr. Mokrani’s research spans various aspects of food science, including the characterization of bioactive compounds in plants, and their antioxidant, anti-inflammatory, anticancer, and neuroprotective properties. He is actively involved in the Laboratory of Biomathmatics, Biophysics, Biochemistry, and Scientometrics (3BS).He has been a lecturer at the University of Béjaia since 2009, contributing to numerous courses in food biochemistry, nutrition, food safety, and toxicology. Dr. Mokrani has received international training in various European laboratories and has authored multiple publications and communications on topics such as the anticancer effects of peach fruit extracts, plant-based medicine, and the impact of food processing on bioactive compounds. Additionally, he is involved in several national conferences, advancing the knowledge on sustainable food practices and health.

Publication Profile

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Academic Background 🎓

Dr. Abderrahmane Mokrani holds an Habilitation Universitaire à Diriger des Recherches (HDR) in Biology from the University of Abderrahmane MIRA of Béjaia (2020). He completed his Doctorate in Biological Sciences in Food Sciences with a focus on “Phyto-chemical Characterization of Seven Peach Varieties” (2018), receiving high honors. Dr. Mokrani also holds a Magister in Food Sciences, specializing in Quality Control and Certification (2009), and an Engineer Degree in Food Sciences (2004) with distinction. He earned his Baccalauréat in Natural Sciences in 1999. His academic journey reflects his deep commitment to research in food sciences and health. 🍑📚

 

Training and Internships 🎓🔬

Dr. Abderrahmane Mokrani has gained valuable experience through various internships and training programs. From 2013 to 2016, he participated in the Erasmus Mundus Al-Idrisi scholarship at the STIM laboratory in France, focusing on cell culture techniques, cell viability, proliferation, apoptosis testing, and western blotting. He also completed doctoral internships in Bordeaux, where he worked on polyphenol extraction, HPLC-DAD quantification, and neuroprotective activities. Additionally, he gained experience in cytotoxicity testing, anti-inflammatory assays, and microbiological analyses at multiple research institutions and laboratories, including in Belgium and Algeria. 🧬🔍

 

Professional Experience and Academic Grades 🎓👨‍🏫

Dr. Abderrahmane Mokrani has built an impressive academic career at the University of Béjaia, starting as a Maitre Assistant Class B in December 2009. He advanced through academic ranks, becoming Maitre Assistant Class A (2016-2018) and later Maitre de Conférences Class B (2018-2020). Since March 2020, he holds the position of Maitre de Conférences Class A. In addition to his teaching roles, he has been recognized as a Maitre de Recherche since January 2020, showcasing his expertise and contributions to research in the field. 🎓📚👨‍🔬

 

Areas of Expertise and Interest 🌿🔬

Dr. Abderrahmane Mokrani’s expertise spans several fields, including dietetics, nutrition, and food composition. He specializes in food biochemistry, toxicology, microbiology, and food technology. Dr. Mokrani is skilled in the extraction and optimization of bioactive molecules from plants and their quantification. He utilizes advanced techniques like HPLC and LC/MS for the characterization and identification of plant bioactive molecules. His research focuses on studying the biological properties of these molecules, particularly their antioxidant, anti-inflammatory, neuroprotective, and anticancer effects, contributing to health and wellness innovations. 🌱🧪

 

Research Focus

Dr. Abderrahmane Mokrani’s research primarily revolves around the study of bioactive compounds, particularly phenolic compounds, in food plants, and their potential health benefits. His work focuses on the antioxidant properties of plant-based foods, exploring their ability to combat oxidative stress. Key areas of his research include phytochemical analysis, HPLC-DAD-MS/MS profiling, and the bioactivity of plant extracts. His studies on peach and lentil cultivars, for example, evaluate their antioxidant capacity, anti-inflammatory, neuroprotective, and anticancer potential. This aligns with his broader interests in food biochemistry, toxicology, and nutritional sciences. 🌱🧪

 

Publication Top Notes  

  • “In vitro assessment of antioxidant capacity and phenolic contents of some lentil (Lens culinaris L.) cultivars commonly consumed in Algeria” – Chemical Papers, 2023, 77(8), pp. 4567–4578 📄🍃 (0 citations)
  • “HPLC-DAD-MS/MS profiling of phenolics from different varieties of peach leaves and evaluation of their antioxidant activity: A comparative study” – International Journal of Mass Spectrometry, 2019, 445, 116192 🧪🍑 (21 citations)
  • “Phenolic contents and bioactive potential of peach fruit extracts” – Food Chemistry, 2016, 202, pp. 212–220 🍑🔬 (92 citations)
  • “Effect of solvent, time and temperature on the extraction of phenolic compounds and antioxidant capacity of peach (Prunus persica L.) fruit” – Separation and Purification Technology, 2016, 162, pp. 68–76 🍑⏳ (352 citations)
  • “Antioxidant activities of some dried fruits consumed in Algeria” – LWT, 2012, 49(2), pp. 329–332 🍇🍊 (76 citations)

Meng Liu | Agricultural and Biological Sciences | Best Researcher Award

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Meng Liu | Agricultural and Biological Sciences | Best Researcher Award

Ms Meng Liu, Chinese Academy of Agricultural Sciences, Institute of Food Science and Technology, China

Meng Liu is a PhD Joint Student at the University of Liège and the Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS). She holds a Master’s degree from CAAS and a Bachelor’s degree from Inner Mongolia Agricultural University. Her research focuses on extracting natural pectic polysaccharides from peaches, evaluating their structure and immunomodulatory effects. Meng has published several articles, including a comparative study on physicochemical properties of peach gums and the potential of peach gum polysaccharides in β-carotene emulsions. Proficient in data analysis and software like SPSS and Photoshop, she is fluent in English (IELTS score: 6.5). 📚🍑✨

Publication profile

Scopus

Educational Background

Ms. Meng Liu is currently pursuing a Ph.D. in Food Science and Technology at the University of Liège and the Chinese Academy of Agricultural Sciences (CAAS) since September 2021. She completed her Master’s degree at CAAS (2018-2021) and earned her Bachelor’s degree from Inner Mongolia Agricultural University (2014-2018). Her strong academic foundation supports her research endeavors in the food science domain.

Language Skills and Technical Proficiency

Meng is proficient in English, with an IELTS score of 6.5. Her job-related skills include expertise in various software applications such as SPSS, Origin, Prism, Simca, Ominic, and Photoshop, along with a strong capability in data analysis. These skills enhance her ability to conduct detailed research and data interpretation.

Research Experience

As a Ph.D. student, Meng focuses on the extraction and characterization of natural pectic polysaccharides from peaches, evaluating their immunomodulatory effects and fermentation characteristics. During her Master’s, she compared the physicochemical characteristics of peach gum from different varieties and explored the emulsifying capacity of peach gum polysaccharides. Her thesis examined the stability of β-carotene emulsions derived from various sources of peach gum, highlighting her proficiency in both theoretical and practical aspects of food science.

Research focus

The research primarily explores the interactions between food matrices and the bioaccessibility of nutrients, particularly focusing on vitamin D3 in beverage systems like juice and liquid milk. It investigates the stability of anthocyanins and carotenoid absorption, emphasizing the effects of different pectin sources and structures. The work also delves into the use of novel materials, such as intelligent films for monitoring food freshness. This research is significant for improving nutritional quality and shelf life in food products, contributing to advancements in food science and technology. 🌿📊

Publication top notes

Effect of different food matrices on the bioaccessibility of vitamin D3 in beverage systems: Comparison between juice and liquid milk

Effect of different pectin sources and structures on the stability of cyanidin-3-O-glucoside (C3G)

The M/G ratio of alginate oligosaccharides: The key to enhance the coloration of strawberries

Polygalacturonase treatment affects carotenoid absorption from veggie juice

Purification and characterization of cutinase from Botrytis cinerea and effect on blueberry cuticle

Conclusion

Ms. Meng Liu stands out as a candidate for the Best Researcher Award due to her comprehensive education, specialized research experience, and significant contributions to food science. Her innovative work on peach gum polysaccharides not only advances academic knowledge but also has practical implications for the food industry. Her commitment to research and her ability to produce high-quality publications demonstrate her potential to make substantial contributions in her field.

 

Rahim Khan | Food Science | Best Researcher Award

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Dr. Rahim Khan | Food Science | Best Researcher Award

Dr. Rahim Khan, Universiti Putra Malaysia, Malaysia

Dr. Rahim Khan is a Postdoctoral Researcher in Food Science at Universiti Putra Malaysia with expertise in Functional Foods, Mycology, and Food Microbiology 🍽️🧫. He has led significant projects, including mycoprotein production and aflatoxin biocontrol 🌱. Dr. Khan earned his PhD in Food Science (2021) and holds two MSc degrees, one in Crop Improvement from the University of Nottingham 🌾 and another in Botany from the University of Peshawar 🌿. He has published extensively, including studies on mycotoxins and biocontrol strategies 📚. He is proficient in metagenomics sequencing, chromatographic analysis, and molecular characterization 🔬.

 

Publication profile

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Education 🎓

Dr. Khan holds a PhD in Food Science from Universiti Putra Malaysia (2021) and has completed a Postdoctoral tenure at the same institution. His earlier academic achievements include an MSc in Crop Improvement from the University of Nottingham (2010) and an MSc in Botany from the University of Peshawar (2005), highlighting his solid foundation in biological and agricultural sciences.

Work Experience 👨‍🏫

Currently a Postdoctoral Researcher at Universiti Putra Malaysia (2022-2023), Dr. Khan has led research projects on mycoprotein production using Fusarium venenatum and on the biocontrol of aflatoxins using Aspergillus flavus. His previous experience as a Senior Lecturer of Biology at Qurtuba University further adds to his credibility in academic teaching and supervision.

Research Projects 🔬

Dr. Khan’s completed research projects include notable contributions to mycoprotein production and the characterization of non-aflatoxigenic Aspergillus flavus, both of which are vital to food safety and innovation in food science.

Awards and Certifications 🏆

Dr. Khan has earned multiple certifications in precision fermentation, PFAS methods development, and laboratory quality control, all demonstrating his ongoing commitment to professional development. His editorial board membership in the International Journal of Nutrition and Food Science further highlights his leadership in the field.

 

Conclusion 💡

Dr. Rahim Khan’s deep involvement in cutting-edge food science research, demonstrated by his significant publications, research leadership, and academic contributions, make him a compelling nominee for the Research for Best Researcher Award. His work on mycoprotein production and aflatoxin biocontrol has important applications in both academic and industrial settings, ensuring his research’s relevance and impact.

 

Publication Top Notes

  • Mycotoxins in Food: Occurrence, Health Implications, and Control Strategies – A Comprehensive Review (1 Citation) – Toxicon, 2024 📅
  • Exploring the Biochemical and Nutra-Pharmaceutical Prospects of Some Thymus Species – A Review (0 Citations) – Chemistry and Biodiversity, 2024 📅
  • A Comprehensive Review of Mycotoxins: Toxicology, Detection, and Effective Mitigation Approaches (4 Citations) – Heliyon, 2024 📅
  • Functional Food and Nutra-Pharmaceutical Potential of Goldenberry (0 Citations) – Handbook of Goldenberry, 2024 📅
  • Mycoprotein as a Meat Substitute: Production, Functional Properties, and Current Challenges – A Review (5 Citations) – International Journal of Food Science and Technology, 2024 📅
  • Aflatoxin Biosynthesis, Genetic Regulation, Toxicity, and Control Strategies: A Review (41 Citations) – Journal of Fungi, 2021 📅
  • Chromatographic Analysis of Aflatoxigenic Aspergillus flavus Isolated from Malaysian Sweet Corn (6 Citations) – Separations, 2021 📅
  • Co-Inoculation of Aflatoxigenic and Non-Aflatoxigenic Strains of Aspergillus flavus to Assess the Efficacy of Non-Aflatoxigenic Strains in Growth Inhibition and Aflatoxin B1 Reduction (9 Citations) – Agriculture, 2021 📅
  • Biocontrol of Aflatoxins Using Non-Aflatoxigenic Aspergillus flavus: A Literature Review (40 Citations) – Journal of Fungi, 2021 📅
  • Morphological Characterization and Determination of Aflatoxigenic and Non-Aflatoxigenic Aspergillus flavus Isolated from Sweet Corn Kernels and Soil in Malaysia (24 Citations) – Agriculture, 2020 📅

Sajad Mohd Wani | Food Technology | Best Researcher Award

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Prof. Sajad Mohd Wani | Food Technology | Best Researcher Award

Prof. Sajad Mohd Wani, SKUAST Kashmir, India

Based on the information provided, Prof. Sajad Mohd Wani appears to be a strong candidate for the Best Researcher Award, considering his extensive academic qualifications, numerous awards, and diverse teaching experience in the field of food technology. Here’s a detailed evaluation under relevant headings:

Publication profile

Educational Qualifications 📚

Prof. Wani has an impressive academic background, including a Ph.D. in Food Technology from Kashmir University (2018). He also holds a Master’s degree in Postharvest Technology (85.4%) and a Bachelor’s degree in Agriculture (85.14%) from SKUAST-K. His qualifications are further strengthened by passing multiple NET exams in Life Science, Horticulture, and Food Science & Technology. These credentials highlight his solid foundation in agricultural and food sciences, essential for innovative research and teaching.

Research Focus 🔬

His Ph.D. thesis, titled “Stability of Phytochemicals during Processing of Apricots Cultivated in North Indian States,” indicates a focused research interest in the nutritional and health aspects of food processing. This niche area is significant, addressing current global concerns about maintaining the nutritional value of food during processing, especially in the context of local cultivars. Prof. Wani’s research can contribute to better food quality and safety, relevant to both academic circles and the food industry.

Awards and Recognitions 🏆

Prof. Wani has received multiple prestigious awards, including the SPR-Springer Young Scientist Award (2024), Best Paper Award by the Journal of Food Science and Technology (2016), and Achiever of the Year Awards from SKUAST-K in both 2022 and 2023. He also secured awards for best oral presentations at various national conferences. These accolades underline his continuous contributions and recognition in the field of food technology and research, marking him as a distinguished and influential figure in his area of expertise.

Teaching Experience 👨‍🏫

With a rich teaching portfolio, Prof. Wani imparts knowledge in Food Engineering, Functional Foods, Food Packaging, Food Safety, and Postharvest Technology to students across different levels (B.Sc., B. Tech., M.Sc., M. Tech., Ph.D.). His teaching breadth showcases his deep understanding of both theoretical concepts and practical applications in food technology, preparing future researchers and professionals in the field.

Publication Top Notes

  • Emerging concepts in the nutraceutical and functional properties of pectin—A Review 🧩 – Cited by 435, 2017
  • Whole-Grain Cereal Bioactive Compounds and Their Health Benefits: A Review 🌾 – Cited by 347, 2012
  • Modification of bean starch by γ-irradiation: Effect on functional and morphological properties 🫘 – Cited by 112, 2012
  • Green extraction of bioactive compounds from apple pomace by ultrasound assisted natural deep eutectic solvent extraction: Optimisation, comparison and bioactivity 🍏 – Cited by 108, 2023
  • Shelf life extension of apricot fruit by application of nanochitosan emulsion coatings containing pomegranate peel extract 🍑 – Cited by 103, 2021
  • Characterization of cookies made from wheat flour blended with buckwheat flour and effect on antioxidant properties 🍪 – Cited by 98, 2015
  • Effect of green tea powder on thermal, rheological & functional properties of wheat flour and physical, nutraceutical & sensory analysis of cookies 🍵 – Cited by 97, 2015
  • Supercritical fluid extraction: A review 🧪 – Cited by 91, 2019
  • Effect of microwave roasting on antioxidant and anticancerous activities of barley flour 🌾 – Cited by 91, 2016
  • Effect of double alginate microencapsulation on in vitro digestibility and thermal tolerance of Lactobacillus plantarum NCDC201 and L. casei NCDC297 🧫 – Cited by 89, 2017
  • Effect of γ-irradiation on structure and nutraceutical potential of β-d-glucan from barley (Hordeum vulgare) 🌾 – Cited by 89, 2015
  • Effect of gamma irradiation on the physicochemical properties of alkali-extracted rice starch 🍚 – Cited by 87, 2014

Conclusion 🔍

Prof. Sajad Mohd Wani’s outstanding educational qualifications, specialized research focus, numerous awards, and extensive teaching experience make him a highly suitable candidate for the Best Researcher Award. His work not only advances the field of food technology but also contributes significantly to academic knowledge and practical applications, benefiting both the scientific community and the food industry.