Abubakar Ahmad | Food Science | Young Scientist Award

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🌟Mr. Abubakar Ahmad, Food Science, Young Scientist Award🏆

Abubakar Ahmad at Prince of Songkla University, Nigeria

Abubakar Saleh Ahmad is a Ph.D. researcher specializing in food science and technology engineering, with a focus on food technology and product development. He is currently pursuing his Ph.D. at Prince of Songkhla University, Thailand, where his research focuses on inhibiting melanosis and extending the quality of Pacific white shrimp using plant phenolic compounds combined with pulse electric field and vacuum impregnation technologies. Abubakar has a diverse educational background, including a B.Tech. in Food Technology from Bells University of Technology and an MSc. in Food Science and Tech. Engineering from Hungarian University of Agriculture and Life Sciences. He has gained practical experience through internships and work at organizations like Dangote Farms Limited and the National Food Chain Safety Office. Abubakar is skilled in various analytical techniques such as HPLC, GC, GC‑MS, AAS, ICP, ELISA, PCR, and microscopy. He is proficient in software like MS Office, statistical software, and professional software such as SPD, Bimileap, Shape, and Combase.cc, R-studio, Zeliosoft PLC. Abubakar is described as hardworking, self-motivated, and focused on objectives, with excellent communication skills and the ability to work both independently and in a team.

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Scopus Profile

Citations: 5 citations from 4 documents

Documents: 3 documents associated with the profile

h-index: 2 (h-index is a metric that measures both the productivity and citation impact of a researcher’s publications. An h-index of 2 means that there are at least 2 publications by the author that have been cited at least 2 times each.)

Education:

Abubakar Saleh Ahmad holds a Ph.D. in Food Science and Technology from Prince of Songkhla University, Thailand, specializing in seafood science and innovation. Prior to his Ph.D., he completed an MSc. in Food Science and Tech. Engineering with a specialization in Food Technology and Product Development from Hungarian University of Agriculture and Life Sciences (MATE), Budapest, and a B.Tech. in Food Technology from Bells University of Technology, Ota. He also completed his secondary and primary education in Kano, Nigeria.

Research Focus:

Abubakar’s research primarily focuses on inhibiting melanosis and extending the quality of Pacific white shrimp using plant phenolic compounds combined with pulse electric field and vacuum impregnation technologies. His research aims to address critical issues in the seafood industry related to discoloration and shelf life extension of shrimp products. By integrating various technologies and compounds, Abubakar seeks to enhance the quality and marketability of seafood products, contributing to the sustainability and growth of the industry.

Professional Journey:

Abubakar Saleh Ahmad has gained valuable professional experience through internships and employment in the food industry and academia. He has worked as a Shift Quality Analyst at Dangote Farms Limited, Tomato Processing Factory in Kano, where he led quality control efforts and ensured compliance with standards throughout the production process. Additionally, he has served as a Graduate Student Intern at the National Food Chain Safety Office, Analytical Reference Laboratory in Budapest, where he participated in food and feed analysis and detection of adulterations using various techniques. Abubakar’s diverse experiences have equipped him with practical skills and insights essential for his research and professional growth.

Publications Noted & Contributions

Abubakar possesses a diverse skill set encompassing both technical expertise and soft skills. He is proficient in various analytical techniques such as High-Performance Liquid Chromatography (HPLC), Gas Chromatography (GC), Mass Spectrometry (MS), Atomic Absorption Spectroscopy (AAS), Inductively Coupled Plasma (ICP), Enzyme-Linked Immunosorbent Assay (ELISA), Polymerase Chain Reaction (PCR), and microscopy. Moreover, he is adept in using software tools like MS Office, statistical software, and professional applications such as SPD, Bimileap, Shape, Combase.cc, R-studio, and Zeliosoft PLC. Abubakar’s strong communication skills, attention to detail, and ability to work both independently and in a team contribute to his effectiveness in academic research and industrial settings.

Title: Combined effect of prior pulsed electric field, dechlorophyllized soursop leaf extract and vacuum impregnation on melanosis inhibition and shelf-life extension of refrigerated Pacific white shrimp

Authors: Ahmad, A.S., Sae-leaw, T., Ma, L., Zhang, B., Benjakul, S.

Journal: Food Control, 2024, 163, 110494

Abstract: This article discusses the combined effect of prior pulsed electric field treatment, dechlorophyllized soursop leaf extract, and vacuum impregnation on inhibiting melanosis and extending the shelf life of refrigerated Pacific white shrimp.

Title: Antioxidant and antimicrobial activities of Ethanolic Jik (Barringtonia acutangula) leaf extract and its application for shelf-life extension of Pacific white shrimp meat during refrigerated storage

Authors: Ahmad, A.S., Sae-leaw, T., Zhang, B., Benjakul, S.

Journal: Food Control, 2024, 155, 110037

Abstract: This article explores the antioxidant and antimicrobial activities of Ethanolic Jik leaf extract and its application for extending the shelf life of Pacific white shrimp meat during refrigerated storage.

Title: Impact of Ethanolic Thai Indigenous Leaf Extracts on Melanosis Prevention and Shelf-Life Extension of Refrigerated Pacific White Shrimp

Authors: Ahmad, A.S., Sae-leaw, T., Zhang, B., Kim, J.T., Benjakul, S.

Journal: Foods, 2023, 12(19), 3649

Abstract: This article investigates the impact of ethanolic Thai indigenous leaf extracts on preventing melanosis and extending the shelf life of refrigerated Pacific white shrimp.

Firuze Ergin Zeren | Food Technology | Best Researcher Award

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🌟Assoc Prof Dr. Firuze Ergin Zeren, Food Technology, Best Researcher Award🏆

Associate Professor at Akdeniz Universty, Turkey

Firuze Ergin Zeren is an Associate Professor in the Department of Food Engineering at Akdeniz University. With a background in Food Engineering and extensive research experience, she has made significant contributions to the field, particularly in dairy processing, probiotics, and encapsulation techniques. Her academic journey includes degrees from prestigious Turkish universities, culminating in a Doctorate from Akdeniz University. She is proficient in English, enabling her to engage effectively in international research collaborations.

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Scopus Profile

ORCID Profile

Firuze Ergin Zeren has a strong publication record with 98 articles indexed by SCI, SSCI, AHCI, and other reputable databases. She has received over 100 citations in Web of Science (WoS) and Scopus, demonstrating the impact of her research. Her H-Index, both in WoS and Scopus, stands at 6, indicating the significance of her contributions to the scientific community.

Citations: 139 citations by 119 documents

Documents: 19

h-index: 8

Education:

Firuze Ergin Zeren pursued her academic journey with dedication, earning her Bachelor’s degree in Food Engineering from Pamukkale University. She furthered her studies with a Postgraduate degree and eventually completed her Doctorate at Akdeniz University. Additionally, she holds an Associate Degree in Business Administration from Anadolu University, demonstrating her multidisciplinary approach to research.

Research Focus:

Dr. Zeren’s research focuses on various aspects of food engineering and technology, with particular emphasis on dairy processing, probiotics, encapsulation techniques, and food microbiology. Her work explores topics such as the optimization of encapsulation methods, the utilization of probiotics in dairy products, and the investigation of food properties under different processing conditions.

Professional Journey:

Beginning as a Research Assistant at Akdeniz University, Dr. Zeren progressed to the position of Assistant Professor before attaining her current role as an Associate Professor. Throughout her professional journey, she has been actively engaged in research, teaching, and supervising students, contributing significantly to the academic community.

Honors & Awards:

Although specific honors and awards are not mentioned in the provided information, Dr. Zeren’s prolific publication record, citation impact, and active involvement in research projects suggest that she has likely received recognition for her contributions to the field.

Publications Noted & Contributions:

Dr. Zeren has published extensively in peer-reviewed journals and conference proceedings, covering a wide range of topics in food engineering and technology. Her notable publications include articles on the incorporation of encapsulated bacteria into yogurt, the effects of lactose hydrolysis and salt content on dairy products, and the application of different drying methods on the properties of powders containing bacteriophages.

Title: Physical and microbiological properties of yoghurt powder produced by refractance window drying

Journal: International Dairy Journal

Year: 2018

DOI: 10.1016/j.idairyj.2018.06.002

EID: 2-s2.0-85049322956

Contributors: Tontul, İ.; Ergin, F.; Eroğlu, E.; Küçükçetin, A.; Topuz, A.

Title: Physicochemistry, microbiology, fatty acids composition and volatile profile of traditional söğle tulum (Goat’s skin bag) cheese

Journal: Anais da Academia Brasileira de Ciencias

Year: 2018

DOI: 10.1590/0001-3765201820180310

EID: 2-s2.0-85059861861

Contributors: Gursoy, O.; Küçükçetin, A.; Gökçe, Ö.; Ergin, F.; Kocatürk, K.

Title: Application of cold- and heat-adapted Lactobacillus acidophilus in the manufacture of ice cream

Journal: International Dairy Journal

Year: 2016

DOI: 10.1016/j.idairyj.2016.03.004

EID: 2-s2.0-84962888206

Contributors: Ergin, F.; Atamer, Z.; Asci Arslan, A.; Comak Gocer, E.M.; Demir, M.; Samtlebe, M.; Hinrichs, J.; Kücükcetin, A.

Title: Carrier systems for bacteriophages to supplement food systems: Encapsulation and controlled release to modulate the human gut microbiota

Journal: LWT – Food Science and Technology

Year: 2016

DOI: 10.1016/j.lwt.2015.12.039

EID: 2-s2.0-84962546427

Contributors: Samtlebe, M.; Ergin, F.; Wagner, N.; Neve, H.; Küçükçetin, A.; Franz, C.M.A.P.; Heller, K.J.; Hinrichs, J.; Atamer, Z.

Research Timeline:

Throughout her academic and professional career, Dr. Zeren has been involved in numerous research projects, supported by Higher Education Institutions. These projects have addressed various aspects of food engineering and technology, such as the optimization of encapsulation techniques, the investigation of probiotic applications in dairy products, and the study of food properties under different processing conditions.

Collaborations and Projects:

Dr. Zeren has collaborated with colleagues both nationally and internationally on research projects related to food engineering and technology. These collaborations have resulted in publications, conference presentations, and advancements in understanding various aspects of food processing and microbiology. Her involvement in supported projects indicates her active engagement in interdisciplinary research endeavors.

Hussein Ali | Food Chemistry | Excellence in Research

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🌟Prof. Hussein Ali, Food Chemistry, Excellence in Research 🏆

Professor at Agricultural Biochemistry Dept, Faculty of Agriculture, Ain Shams University, Egypt

Professor Hussein Mohamed Galal El-Din Ali, an Egyptian researcher born on June 1, 1957, is a distinguished figure in the field of Organic Chemistry. With a Ph.D. from Michigan State University and a background in Biochemistry from Ain Shams University, he has dedicated his career to studying Environmental and Food Chemistry. Prof. Hussein’s expertise extends to Cheminformatics, where he explores quantitative structure-activity relationships and computational chemistry. His contributions to science have earned him international recognition and numerous awards.

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ORCID Profile

Prof. Hussein boasts a prolific research output, with 36 papers indexed in Scopus. His work has garnered an h-index of 13 and received over 1,152 citations. Additionally, his Web of Science profile showcases 220 verified peer review records, highlighting his active engagement in the scientific community.

  • Citations: 1,152 citations from 1,059 documents
  • Publications: 36 documents
  • h-index: 13

Education

Prof. Hussein’s academic journey includes a Bachelor’s and Master’s degree in Biochemistry from Ain Shams University, Cairo, Egypt, followed by a Ph.D. in Organic Chemistry from Michigan State University, USA, obtained in 1990. His educational background laid the foundation for his impactful research career.

Research Focus

Prof. Hussein’s research interests span three main areas:

  1. Environmental Chemistry: Investigating the synthesis, mode of action, and chemical modeling of pesticides and pollutants.
  2. Food Chemistry: Exploring mechanisms and structure-activity relationships of antioxidants and anti-browning agents, focusing on phenols, flavonoids, and carotenoids.
  3. Cheminformatics: Utilizing quantitative structure-activity relationships (QSAR) and computational chemistry to model biologically active compounds.

Professional Journey

After completing his Ph.D., Prof. Hussein embarked on a professional journey marked by significant achievements. He has been actively involved in research, peer review, and academic leadership roles, contributing to the advancement of knowledge in his field.

Honors & Awards

Prof. Hussein’s contributions have been recognized through various honors and awards, including:

  • Top Peer Reviewer Award from Clarivate in 2018.
  • Elsevier Reviewer Recognition for reviewing 84 records between October 2015 and December 2023.
  • Special Recognition from ConferenceSeries for organizing and speaking at a conference in Dubai, UAE, in 2016.
  • Inclusion in Marquis Who’s Who organization in 2011.
  • Membership in the Sigma Xi Honor Society (USA) in 1990.
  • Herbert T. Graham Award from MSU, USA, in 1989.

Publications Noted & Contributions

Prof. Hussein’s publications have significantly contributed to the scientific literature, advancing knowledge in Environmental and Food Chemistry. His research has shed light on the synthesis, mechanisms, and effects of pesticides and pollutants, as well as the properties and applications of antioxidants and anti-browning agents in food systems.

“Imidacloprid effects on acetylcholinesterase and nicotinic acetylcholine receptor in Apis mellifera. Experimental and molecular modeling approaches”

Published in Chemosphere, April 2024.

DOI: 10.1016/j.chemosphere.2024.141899

Contributors: Hussein M. Ali, Basma Abdel-Aty, Walaa El-Sayed, Faiza M. Mariy, Gamal M. Hegazy, Rehab A. Mohamed, Hala M. Zoghly

This article investigates the effects of imidacloprid on acetylcholinesterase and nicotinic acetylcholine receptor in Apis mellifera using experimental and molecular modeling approaches.

“Enhancing the Stability of Strawberry Anthocyanins Complexed to β-Cyclodextrin and Starch toward Heat, Oxidation, and Irradiation”

Published in ACS Omega, February 6, 2024.

DOI: 10.1021/acsomega.3c06311

Contributors: Hussein M. Ali, Mohamed H. Attia, Eman N. Rashed

This study focuses on enhancing the stability of strawberry anthocyanins complexed to β-cyclodextrin and starch against heat, oxidation, and irradiation.

“Thermal and thermo-oxidative stability of a series of palladium and platinum ferrocenylamine sulfides and selenides”

Published in Journal of Chemical Research, November 2022.

DOI: 10.1177/17475198221141979

Contributors: Hussein M. Ali, Isra H. Ali

This article investigates the thermal and thermo-oxidative stability of a series of palladium and platinum ferrocenylamine sulfides and selenides.

“SAR and QSAR of COVID-19 Main Protease–Inhibitor Interactions of Recently X-ray Crystalized Complexes”

Published in Proceedings of the National Academy of Sciences, India Section B: Biological Sciences, June 2022.

DOI: 10.1007/s40011-021-01338-8

Contributors: Hussein M. Ali, Ahmed G. Soliman, Hala G. A. G. Elfiky

This study focuses on the structure-activity relationship (SAR) and quantitative structure-activity relationship (QSAR) of COVID-19 main protease–inhibitor interactions based on recently X-ray crystalized complexes.

“Bioavailability and antioxidant potentials of fresh and pasteurized kiwi juice before and after in vitro gastrointestinal digestion”

Published in Journal of Food Science and Technology, November 29, 2020.

DOI: 10.1007/s13197-020-04467-6

Contributors: Ghada Khiralla, Hussein M. Ali

This study evaluates the bioavailability and antioxidant potentials of fresh and pasteurized kiwi juice before and after in vitro gastrointestinal digestion.

Research Timeline

Prof. Hussein’s research journey has evolved over the years, marked by key milestones, collaborations, and project developments. From his early academic pursuits to his current position as a respected researcher and academician, his timeline reflects a commitment to excellence and innovation in scientific inquiry.

Collaborations and Projects

Prof. Hussein has engaged in collaborative research projects, both nationally and internationally, fostering interdisciplinary approaches to address complex scientific challenges. His collaborations have led to groundbreaking discoveries and innovative solutions, contributing to the advancement of Environmental and Food Chemistry.