Jixing Peng l Nutritional Evaluation of Aquatic Products | Research Excellence Award

Published on by Research Data Analysis

Assoc. Prof. Dr. Jixing Peng l Nutritional Evaluation of Aquatic Products | Research Excellence Award

 Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences | China

Jixing Peng is an associate researcher at the Yellow Sea Fisheries Research Institute, Chinese Academy of Fisheries Sciences. Education: Jixing Peng earned a PhD in pharmaceutical chemistry from Ocean University of China in 2015. Professional experience: Since joining the institute, Jixing Peng has presided over or participated in more than 10 national and provincial projects, including National Key R&D Program and NSFC Youth Fund projects. Research interests: nutritional quality evaluation of aquatic products and bioactive natural products from marine organisms. Research skills: chemical analysis, bioactivity evaluation, natural product isolation, and standard development. Awards and honors: over 20 SCI papers (8 first-authored), 5 invention patents, and 5 national/agricultural industry standards. Conclusion: Jixing Peng contributes significantly to marine food science and fisheries innovation.

Citation Metrics (Scopus)

1400
1000
600
200
0

Citations
1,370

Documents
64

h-index
21

Citations

Documents

h-index


View Scopus Profile View Orcid Profile

Featured Publications

Mierlita Daniel | Agricultural Data Analysis | Excellence in Research

Published on by Research Data Analysis

Prof. Mierlita Daniel | Agricultural Data Analysis | Excellence in Research

University of Oradea | Romania

Prof. Mierlita Daniel is a distinguished Professor of Animal Nutrition at the University of Oradea, with extensive expertise in nutrition and feeding of ruminants and poultry. He began his academic career as an Assistant and Lecturer at USAMV Cluj-Napoca from 1993 to 2003, delivering practical courses in animal nutrition. Since 2009, he has served as Professor and Assistant Professor at the University of Oradea, focusing on applied nutrition for economically important livestock species. He earned his PhD in Animal Nutrition/Animal Science Engineering in 1999 from USAMV Cluj-Napoca and has completed specialized international training in sheep and goat production, agricultural consulting, and rural sciences at institutions including Aberystwyth University, Debrecen Agricultural University, and Swiss REBIAT. Prof. Mierlita has directed eight research grants and participated in over 11 projects on optimizing nutrition and productivity of sheep, poultry, and dairy cows, with a particular focus on functional foods. He has published 231 scientific articles, including 112 as single or first author (93 indexed internationally), 41 ISI papers (21 with impact factor), and 17 books or chapters. His work has received 541 citations from 421 documents, with an h-index of 14. He serves as a reviewer and guest editor for several indexed journals. His research advances animal nutrition, fatty acid profiles in animal products, and sustainable livestock production.

View Scopus Profile
 View Orcid Profile

Featured Publications

Madai López-Silva | Innovation in Data Analysis | Research Excellence Award

Published on by Research Data Analysis

Prof. Dr. Madai López-Silva | Innovation in Data Analysis | Research Excellence Award

Instituto Tecnológico Superior de Tepeaca | Mexico

Dr. Madai López Silva is a Professor–Researcher at the Instituto Tecnológico Superior de Tepeaca, holding a Ph.D. in Biotic Product Development from the Instituto Politécnico Nacional. With extensive experience in teaching, mentoring, and leading technological development projects, she has contributed significantly to food science and sustainable ingredient design. Her research focuses on starch modification through OSA esterification, extrusion, and heat–moisture treatment, carbohydrate digestibility, functional food development, and valorization of agro-industrial residues, including insect-based flours. She has published 8 peer-reviewed articles in high-impact journals such as Food Chemistry, Carbohydrate Polymers, and Food Hydrocolloids, accumulating 295 citations across 268 documents and achieving an h-index of 6. Dr. López Silva also serves as a peer reviewer for 14 international Elsevier journals and collaborates with national and international institutions to advance research in starch and protein modification, functional ingredient development, and structural characterization of biopolymers. She co-authored the book chapter Starchy Flour Modification to Alter Its Digestibility (CRC Press, 2022) and has led projects integrating chemical, physical, and polyphenol-based strategies to reduce digestibility and improve nutritional functionality. Her work bridges scientific innovation and practical applications, fostering healthier, sustainable, and evidence-based food systems, and earning recognition for research excellence.

Citation Metrics (Scopus)

400
300
200
100
0

Citations
295

Documents
8

h-index
6

Citations

Documents

h-index


View Scopus Profile

Featured Publication

Desta Dugassa | Food Science and Nutrition | Best Researcher Award

Published on by Research Data Analysis

Dr. Desta Dugassa | Food Science and Nutrition | Best Researcher Award

Fufa Haramaya University | Ethiopia

Dr. Desta Dugassa Fufa is an accomplished scholar and Assistant Professor specializing in Food Science, Nutrition, and Public Health, with strong interdisciplinary training across food technology, environmental health, and water and sanitation management. He holds a Ph.D. in Food Science and Nutrition, an MPH in Public Health with a focus on environmental health, and dual Master’s and Bachelor’s degrees in Food Science and Technology and Food Postharvest Technologies. With over a decade of academic and research experience, he has served as Associate Director of the Haramaya Institute of Technology and has led extensive teaching, research, community engagement, and media-based nutrition outreach. His professional expertise spans food product development, nutrition analysis, food quality assessment, ISO and HACCP systems, risk analysis, value-added processing, and environmental safety. He has served as Principal Investigator on multiple funded projects, including studies on maternal and child nutrition, digital food behavior, and value-added food technologies, and has contributed to internationally funded initiatives such as the SMIL project supported by the Gates Foundation. Recognized with an International Analytical Chemistry Award, he actively participates in national and international conferences and reviews scientific manuscripts. His research interests center on functional foods, nutraceuticals, food omics, nanofiber-based packaging, microbiota, and sustainable food systems. He remains committed to advancing science-driven solutions for improved health, nutrition, and food security.

Profile : Orcid

Featured Publications

Tamene, A., Fufa, D.D., Bekele, T., Bultosa, G., Kumar, A., & Singh, N. (2025). “Value-addition to composite soft bread wheat cookies using avocado seed and finger millet flours: assessing the nutritional, techno-functional, and sensory properties.” Measurement: Food.

Fufa, D.D. (2025). “Postharvest Physiological Disorders of Apricot.” In Postharvest Physiological Disorders of Fruits.

Fufa, D.D., Bekele, T., Bultosa, G., & Tamene, A. (2025). “Avocado seeds valorization for sustainable food ingredient use: quality attributes evaluation in the traditional fermented teff injera.” Discover Sustainability.

Fufa, D.D., Bekele, T., Tamene, A., & Bultosa, G. (2025). “Drying kinetic models, thermodynamics, physicochemical qualities, and bioactive compounds of avocado (Persea americana Mill. Hass variety) seeds dried using various drying methods.” Heliyon.

Fufa, D.D., Seid, A., & Bitew, Z.W. (2024). “The use of internet-based smartphone apps consistently improved consumers’ healthy eating behaviors: a systematic review of randomized controlled trials.” Frontiers in Digital Health.

Darshika Hitesh Acharya | Data Regulation | Women Researcher Award

Published on by Research Data Analysis

Ms. Darshika Hitesh Acharya | Data Regulation | Women Researcher Award

SVKM’S Mithibai college of Arts, Chauhan Institute of Science and Amrutben Jivanlal College of Commerce and Economics | India
Darshika Hitesh Acharya is a dedicated Ph.D. research scholar specializing in plant sciences with a focus on pharmacognosy. Her academic journey reflects a strong commitment to advancing knowledge in botany, food science, and the broader field of natural sciences. She has contributed to scientific publications indexed in Scopus and Springer, showcasing her dedication to research excellence and innovative approaches to plant-based studies.

Professional Profiles

Google Scholar

Education

Darshika is pursuing her doctoral research at a reputed institution where she is advancing her expertise in botany and food science. Her academic training equips her with a strong theoretical foundation and practical research skills in plant sciences, particularly pharmacognosy. Through her education, she has developed a deep understanding of natural product research, plant-based compounds, and their applications in health and science.

Experience

As an emerging researcher, Darshika has gained valuable experience through her scholarly activities and contributions to peer-reviewed journals. Despite not having consultancy or industry projects yet, she has made her mark with quality publications in international journals. She has also actively engaged in academic research discussions, presenting her findings in forums that encourage scientific exchange. Her experience reflects her resilience and determination to contribute to the field despite the challenges faced by young researchers.

Research Interest

Darshika’s primary research interest lies in pharmacognosy, a discipline that explores the medicinal and therapeutic potential of natural products. She focuses on analyzing plant-based compounds and their role in food science and health applications. Her work integrates the study of botany, plant science, and food-related innovations, offering insights into the use of natural resources for sustainable and health-oriented solutions. By bridging these areas, her research has the potential to support advancements in nutraceuticals, functional foods, and plant-based medicine.

Award

Darshika has been nominated for the Research Data Analysis Awards under categories such as Best Researcher Award . This recognition highlights her contributions to scientific knowledge and her promise as an emerging researcher in the field of pharmacognosy and plant sciences. Her scholarly achievements, particularly her publications in reputable journals, have made her a strong contender for these awards.

Publications

  • Acharya, D., & Vaidya, M. (2017). Anatomical study of Euphorbia hirta L. World Journal of Pharmaceutical Research, 6(7), 1407–1416.

  • Acharya, D., & Vaidya, M. (2017). Pharmacognostic studies of Euphorbia hirta L. World Journal of Pharmaceutical Research, 6(10), 1043–1050.

  • Acharya, D., & Vaidya, M. (2017). Fluorescence analysis of Euphorbia hirta L. [No journal details provided].

  • Acharya, D., & Vaidya, M. (2024). Anatomical studies in the leaves of Hydnocarpus pentandrus (Buch.-Ham) Oken. Journal of Indian Botanical Society, 105(1), 73–79.

  • Acharya, D., & Vaidya, M. (2024). In-vitro antioxidant activity of hydroalcoholic extract of leaves of Hydnocarpus pentandrus (Buch.-Ham) Oken. International Journal of Pharmaceutical Sciences, 2(11), 167–172.

  • Acharya, D., & Vaidya, M. (2025). Pharmacognostic investigation of the leaves of Hydnocarpus pentandrus (Buch.-Ham) Oken. Vegetos.

Conclusion

 Darshika Hitesh Acharya embodies the qualities of a passionate and promising researcher committed to advancing pharmacognosy and plant sciences. Her academic pursuits, combined with her research publications, reflect her dedication to scientific discovery and her vision of contributing to health and sustainability through natural products. With continuous growth, she is poised to make significant contributions to the global scientific community, inspiring future scholars in the field.

Chanchan Sun – Food science – Best Researcher Award 

Published on by Research Data Analysis

Dr. Chanchan Sun - Food science - Best Researcher Award 

Yantai university - China

Author Profile

Early Academic Pursuits

Dr. Chanchan Sun began his academic journey at Shandong Agricultural University, where he pursued a Bachelor of Science in Food Science and Engineering from 2006 to 2010. His early education laid the foundation for his career, instilling a deep understanding of food science fundamentals. Following his undergraduate studies, Chanchan furthered his education at the Tianjin University of Science & Technology, earning a Ph.D. in Processing and Storage of Agricultural Products from 2011 to 2016. His doctoral research contributed significantly to his field, particularly focusing on the processing and storage aspects of food science, which paved the way for his subsequent research and professional career.

Professional Endeavors

Upon completing his Ph.D., Chanchan Sun embarked on a postdoctoral fellowship at the same university, where he specialized in food science from 2016 to 2018. This period was crucial for developing his research skills and expertise. He then transitioned to an Associate Professor role at Shandong Agricultural University in August 2018, where he continued his research until November 2020. Since December 2020, he has been serving as an Associate Professor at Yantai University. Throughout his academic career, Chanchan has demonstrated a steadfast commitment to advancing food science, particularly through his research on food processing technologies and the physicochemical properties of food materials.

Contributions and Research Focus

Dr. Chanchan Sun's research has primarily focused on food processing technologies and the development of new materials to enhance food quality and safety. His notable work includes the study of protein-polysaccharide interactions and their implications for food structure and digestion. For instance, his research on the design of protein-polysaccharide multi-scale composite interfaces has significant implications for modifying lipid digestion, potentially contributing to healthier food alternatives. His extensive list of publications, including influential articles in peer-reviewed journals such as "LWT-Food Science and Technology" and "Foods," underscores his productive research output and contribution to the field.

Accolades and Recognition

Throughout his career, Chanchan Sun has been recognized for his innovative research and contributions to food science. This is evidenced by his success in securing funding from prestigious bodies such as the National Natural Science Foundation of China and the Natural Science Foundation of Shandong Province. These grants have supported his projects on the interfacial structure of protein-polysaccharide composites and their effects on emulsion stability and digestion, highlighting the scientific community's trust in his research capabilities.

Impact and Influence

Dr. Chanchan Sun's research has had a significant impact on both academic circles and the broader food industry. His work on emulsion stability and food gel particles is particularly relevant for developing low-fat and healthier food options, addressing consumer demands for dietary products that do not compromise on taste or texture. The practical applications of his research are vast, ranging from improving food formulations to enhancing the nutritional profiles of processed foods.

Legacy and Future Contributions

Looking ahead, Chanchan Sun's ongoing research is set to continue influencing food science, especially in the areas of food safety, processing, and nutrition. His future contributions are likely to focus on further exploring the interactions between various food components and their implications for food structure, safety, and health benefits. As he continues to lead and collaborate on cutting-edge research projects, his work will undoubtedly contribute to the legacy of innovative solutions in food science, ultimately improving food products and processing techniques globally.

In summary, Chanchan Sun's academic and professional journey showcases his dedication and significant contributions to food science. His innovative research and leadership in the field position him as a key figure whose future endeavors will continue to shape the landscape of food technology and nutrition.

Notable Publication

 

Samantha Solon-Biet | Nutritional biology | Outstanding Scientist Award

Published on by Research Data Analysis

Samantha Solon-Biet | Outstanding Scientist Award  Winner 2023  🏆

Dr. Samantha Solon-Biet : Nutritional biology

Congratulations to Dr. Samantha Solon-Biet, the winner of the Outstanding Scientist Award in Nutritional Biology at the International Research Data Analysis Excellence Awards!  Your exceptional contributions to the field are truly commendable.

Professional profile:

Early Academic Pursuits:

Samantha M. Solon-Biet, PhD, has a rich academic background that includes achieving a Doctor of Medicine from the University of Notre Dame Australia (Sydney) in 2021, a PhD in Biological Sciences from the ANZAC Research Institute, University of Sydney (2010-2014), and a Bachelor of Science in Marine Science (Hons 1) from the University of Sydney (2004-2008).

Professional Endeavors:

Dr. Solon-Biet has held various academic appointments, showcasing a progressive career. Currently, she serves as a Senior Research Fellow at the University of Sydney since 2021. Prior to this, she held positions such as NHMRC Early Career Fellow and Lecturer (2016-2021) at the same institution. Her teaching experience includes roles as an Associate Lecturer (2014-2015) and Lecturer (2016-2021).

She also undertook research residencies at Harvard University, USA (2018) and the National Institute on Aging/National Institutes of Health, USA (2012), contributing to her diverse research training experiences.

Contributions and Research Focus:

Dr. Solon-Biet's research primarily focuses on the intersection of nutrition, aging, and health. Her work spans various aspects, from characterizing novel peptide hormones to exploring the effects of macronutrients on maternal and fetal health during pregnancy. Notably, she has received substantial research funding, totaling over $15 million, and has led or contributed significantly to several impactful research projects.

Accolades and Recognition:

Her commitment to academic excellence is evident through multiple awards, including the Robinson Fellowship (declined), L’Oreal-UNESCO For Women in Science Fellowship, and the NSW Young Tall Poppy Science Award. She has been recognized for outstanding early-career research, winning the Vice Chancellor’s Awards for Excellence and the Australia and New Zealand Obesity Society (ANZOS) Young Investigator Award.

Impact and Influence:

Dr. Solon-Biet's research has contributed significantly to the field, as evidenced by her numerous awards, fellowships, and publications in top-tier journals. Her impact extends beyond academia, as she has been a finalist in Bioethics Oral Disputation and Australia’s Top 5 under 40, showcasing her influence in ethical discussions and public engagement.

Legacy and Future Contributions:

With a successful track record in obtaining research grants, awards, and fellowships, Dr. Solon-Biet is positioned to leave a lasting legacy in the field of nutritional biology. Her dedication to unraveling the complexities of nutrition's impact on health and aging positions her as a key contributor to advancements in the understanding of preventive and therapeutic interventions.

In summary, Dr. Samantha M. Solon-Biet's journey is marked by academic excellence, impactful research, and a commitment to advancing our understanding of nutrition's role in health and aging. Her contributions and future endeavors are poised to shape the landscape of nutritional science and its implications for public health.

Notable publication :

The ratio of macronutrients, not caloric intake, dictates cardiometabolic health, aging, and longevity in ad libitum-fed mice