Youssuf Ahmed Gherbawy | Agricultural and Biological Sciences | Best Researcher Award

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Prof. Youssuf Ahmed Gherbawy | Agricultural and Biological Sciences | Best Researcher Award

Professor| South Valley University | Egypt

Prof. Youssuf Ahmed Gherbawy is a distinguished researcher in molecular microbiology and mycology, with extensive contributions to fungal identification, pathogen detection, biological control, and the biosynthesis of nanoparticles using fungi. His research has advanced both fundamental understanding and applied approaches in microbiology, addressing challenges in agriculture, food safety, and environmental sustainability. He has introduced molecular techniques such as PCR-based methods and molecular markers for pathogen diagnosis and mycotoxin detection, strengthening early detection and prevention strategies. Alongside his research, he has played a leading role in academic administration and teaching, guiding students and developing curricula across microbiology and botany disciplines. His work demonstrates not only scientific depth but also a commitment to applying knowledge for societal benefit. Through his publications and leadership, he has established himself as an influential figure in microbiological research and higher education. According to Scopus, his research impact includes 1,433 citations, 92 documents, and an h-index of 21.

Profile: Scopus | ORCID

Featured Publications

1. Characterization and virulence of yeasts associated with neonatal thrush, BMC Microbiology, 2025.

2. Recent advances in chemical characterization, emerging applications, and biological activities of tea polysaccharides and their conjugates from leaves and flowers: A review, Review, Open Access, 2025.

3. Genotypic, Biological and Chemical Control of Fusarium Isolated From Different Crops With Zearalenone Toxin Detection, Journal of Basic Microbiology, 2025.

4. Characterization of Aspergillus tubingensis from Grains in Upper Egypt and Their Potential for Ochratoxins Production, Food Biotechnology, 2025.

5. Detection of Mycotoxins and Aflatoxigenic Fungi Associated with Compound Poultry Feedstuffs in Saudi Arabia, Microbiology Research, 2025.

Mar Villamiel | Agricultural and Biological Sciences | Best Researcher Award

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Dr. Mar Villamiel | Agricultural and Biological Sciences |Best Researcher Award

Director | Food Science Research Institute | Spain

Dr. Mar Villamiel Guerra is a distinguished researcher in carbohydrate chemistry and functional food sciences, leading innovative work on sustainable food preservation, bioactive compound extraction, and the valorization of agri-food by-products. She has directed a highly productive research group, contributing to numerous national and international projects, patents, and collaborations with industry and academic institutions. Her work emphasizes eco-friendly methodologies, structural characterization, and technological and biological evaluation of functional carbohydrates. Dr. Villamiel Guerra has also played a pivotal role in mentoring doctoral and postdoctoral researchers, fostering the next generation of scientific talent. Her prolific publication record in high-impact journals and active participation in international networks underline her global influence in the field. According to Scopus, her research impact is reflected in 8,789 citations by 6,948 documents, across 191 published documents, with an h-index of 50.

Profile: Scopus | Google Scholar | ORCID

Featured Publications

  • A. C. Soria and M. Villamiel, “Effect of ultrasound on the technological properties and bioactivity of food: a review,” Trends in Food Science & Technology, vol. 21, no. 7, pp. 323-331, 2010.

  • M. Corzo-Martínez, N. Corzo, and M. Villamiel, “Biological properties of onions and garlic,” Trends in Food Science & Technology, vol. 18, no. 12, pp. 609-625, 2007.

  • M. Villamiel and P. de Jong, “Influence of high-intensity ultrasound and heat treatment in continuous flow on fat, proteins, and native enzymes of milk,” Journal of Agricultural and Food Chemistry, vol. 48, no. 2, pp. 472-478, 2000.

  • L. Jiménez-Castaño, M. Villamiel, and R. López-Fandiño, “Glycosylation of individual whey proteins by Maillard reaction using dextran of different molecular mass,” Food Hydrocolloids, vol. 21, no. 3, pp. 433-443, 2007.

  • E. Valero, M. Villamiel, B. Miralles, J. Sanz, and I. Martínez-Castro, “Changes in flavour and volatile components during storage of whole and skimmed UHT milk,” Food Chemistry, vol. 72, no. 1, pp. 51-58, 2001.