Somi Lee | Functional Food Science | Innovative Research Award

Published on | Editorial Board by World Top Scientists

Innovative Research Award

Somi Lee – National Institute of Horticultural and Herbal Science, South Korea

Somi Lee
Affiliation National Institute of Horticultural and Herbal Science
Country South Korea
Scopus ID 60751449700
Subject Area Functional Food Science
Event World Top Scientist Awards
ORCID 0000-0003-1835-4096

Somi Lee is a researcher affiliated with the National Institute of Horticultural and Herbal Science in South Korea. Available scholarly records connect her research with horticultural pollination, fruit production, insect–plant interactions, and applied agricultural science. Her ORCID record lists journal contributions concerning gold kiwifruit pollination and fruit development, while her Scopus profile currently reports one indexed document. [1] [2]

Abstract

The available scholarly record presents Somi Lee as a researcher working within horticultural and agricultural research. Her documented publications include investigations of pollination in gold kiwifruit and the sensory biology of an invasive fig weevil. These studies combine field evaluation, reproductive biology, insect–plant relationships, and applied crop science, providing a research profile relevant to contemporary horticultural production and biological management. [1] [2]

Keywords

Somi Lee, horticultural science, functional food science, gold kiwifruit, pollination, honeybee pollination, fruit weight, seed set, insect–plant interactions, fig weevil, agricultural research, South Korea.

Introduction

Pollination is an important component of fruit production, particularly in dioecious crops such as kiwifruit. Recent research involving Somi Lee examined whether different pollination approaches influence gold kiwifruit fruit weight through seed set, using observations collected across multiple seasons and orchards. The study reported a consistent relationship between seed number and fruit weight, emphasizing seed development as an important reproductive pathway. [1]

Research Profile

Lee’s documented research spans applied horticulture and entomological investigation. Her ORCID record identifies a 2026 article evaluating managed honeybee pollination as a potential alternative to artificial pollination in gold kiwifruit. A separate publication examines antennal sensilla and responses to fig-associated volatiles in the invasive fig weevil, demonstrating a broader connection with crop protection and insect sensory ecology. [2] [3]

Research Contributions

The reported studies contribute evidence for understanding how pollination practices affect horticultural outcomes and how insects perceive plant-associated chemical signals. In the kiwifruit study, honeybee-mediated pollination was evaluated in relation to artificial pollination, while the fig-weevil study integrated antennal morphology with electrophysiological responses. Together, these works illustrate applied research connecting biological mechanisms with agricultural production questions. [1] [3]

Publications

The ORCID record lists two journal works associated with Somi Lee. One is the 2026 Journal of Bio-Environment Control article on managed honeybee pollination in gold kiwifruit, with DOI 10.12791/KSBEC.2026.35.3.328. The second is the 2026 Horticulturae article examining pollination method, seed set, and gold kiwifruit fruit weight, with DOI 10.3390/horticulturae12060739. [1] [2]

Research Impact

The current Scopus Preview record reports one indexed document, zero citations, and an h-index of zero. These indicators represent the presently displayed Scopus record and should not be interpreted as a complete measure of research influence. The ORCID record additionally identifies published work that may not yet be fully reflected in the displayed Scopus metrics, particularly recent 2026 publications. [2] [4]

Award Suitability

For an Innovative Research Award, the documented work provides a basis for recognizing research activity in horticultural pollination, crop production, and agricultural entomology. The studies address practical biological questions using field and laboratory approaches, while the recent publication record demonstrates continuing scholarly activity. Award evaluation should independently consider originality, methodology, contribution, publication quality, and broader significance. [1] [3]

Conclusion

Somi Lee’s available research record reflects interdisciplinary work at the intersection of horticulture, pollination biology, and insect–plant interactions. Her recent publications provide documented examples of research addressing crop pollination efficiency and insect sensory mechanisms. The profile is therefore relevant to an academic recognition focused on innovative agricultural and horticultural research, subject to the award’s independent assessment criteria.

References

  1. Min, S.-H., Lee, Y.-B., Lee, S., & Lee, K.-Y. (2026). Pollination Method Affects Gold Kiwifruit (Actinidia chinensis) Fruit Weight Predominantly Through Seed Set: Convergent Mediation Evidence from Multiple Seasons (2018–2025) and Two Orchards. Horticulturae, 12(6), 739.
    https://doi.org/10.3390/horticulturae12060739
  2. Lee, S., Lee, K., Cho, H., Cho, Y., & Kim, J. (2026). Managed Honeybee (Apis mellifera) Pollination as a Potential Alternative to Artificial Pollination in Gold Kiwifruit (Actinidia chinensis ‘Haegeum’): A Field Evaluation. Journal of Bio-Environment Control, 35(3), 328.
    https://doi.org/10.12791/KSBEC.2026.35.3.328
  3. Lee, S., Min-Woo Lee, M., Kim, K. J., & Park, I.-K. (2026). Structural and functional characterization of antennal sensilla and responses to fig tree-associated volatiles in the invasive fig weevil, Aclees taiwanensis Kôno (Coleoptera: Curculionidae). Journal of Asia-Pacific Entomology.
    https://doi.org/10.1016/j.aspen.2026.102599
  4. Elsevier. (n.d.). Scopus author details: Somi Lee, Author ID 60751449700. Scopus Preview.
    https://www.scopus.com/authid/detail.uri?authorId=60751449700
  5. ORCID. (2026). Somi Lee: ORCID record and works. ORCID.
    https://orcid.org/0000-0003-1835-4096

Pavuluri Srinivasa Rao | Food Process Engineering | Innovative Research Award

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Innovative Research Award

Pavuluri Srinivasa Rao – Indian Institute of Technology, Kharagpur, India

Pavuluri Srinivasa Rao
Affiliation Indian Institute of Technology, Kharagpur
Country India
Scopus ID 55901994300
Documents 167
Citations 4,811
h-index 39
Subject Area Food Process Engineering
Event World Top Scientist Awards
ORCID 0000-0003-3999-173X

Pavuluri Srinivasa Rao is a researcher associated with the Agricultural and Food Engineering Department at the Indian Institute of Technology Kharagpur. His documented research activities include food processing, millet processing, extrusion, drying, and process optimization. Published studies identify his involvement in research addressing food quality, processing efficiency, nutritional properties, and value-added food products. [1]

Abstract

The Innovative Research Award recognition profile presents the research activities of Pavuluri Srinivasa Rao within Food Process Engineering. His publication record includes studies on cereal and millet processing, extrusion technology, drying, and food-quality optimization. Research involving his supervision and collaboration has examined processing parameters and their relationships with nutritional, functional, and technological characteristics. [1] [2]

Keywords

Food Process Engineering; Food Processing; Millet Processing; Extrusion Technology; Drying Technology; Process Optimization; Food Quality; Nutritional Properties; Cereal Processing; Innovative Research.

Introduction

Food Process Engineering integrates engineering principles with biological and food-science applications to improve processing operations and product quality. Rao’s published research reflects this interdisciplinary approach through investigations of processing technologies and their effects on food materials. His work includes both conventional and emerging approaches for improving processing performance and value addition. [3]

Research Profile

The research profile is centered on Agricultural and Food Engineering, with particular relevance to food-process development and optimization. Published work has addressed extrusion-based product development, millet processing, drying behaviour, and processing-induced changes in food materials. These studies demonstrate the application of experimental design, process evaluation, and engineering analysis to food-processing problems. [2] [4]

Research Contributions

A notable contribution concerns the evaluation and optimization of millet polishing parameters, including moisture content, rotational speed, and processing time. Another research area involves extrusion of fermented rice-black gram flour for functional snack development and characterization. Additional collaborative studies have investigated drying methods and processing stability, supporting broader efforts toward efficient food processing and value addition. [1] [3]

Publications

Selected publications associated with Rao include studies in the Journal of Food Process Engineering, Journal of Food Science and Technology, International Journal of Food Science and Technology, International Journal of Biological Macromolecules, and Trends in Food Science and Technology. The publications collectively cover processing optimization, extrusion, cereal processing, starch characteristics, and storage stability of processed foods. [1] [2] [3] [4] [5]

Research Impact

The supplied researcher metrics report 167 documents, 4,811 citations, and an h-index of 39. These figures provide a quantitative snapshot of the research record as supplied for this recognition profile and should be understood as database-dependent indicators. His published studies also demonstrate relevance to food-product development, process optimization, and improved utilization of cereal and millet resources. [1]

Award Suitability

The Innovative Research Award profile is aligned with Rao’s documented work because his research addresses applied engineering challenges in food processing. Evidence includes peer-reviewed studies involving process optimization, extrusion, millet processing, drying, and functional food development. The breadth of these themes provides a reasonable scholarly basis for consideration within an award category focused on innovative research. [1] [3]

Conclusion

Pavuluri Srinivasa Rao’s research record reflects sustained engagement with Food Process Engineering and related food-science applications. His publications address practical processing challenges through experimental investigation, process optimization, and evaluation of food quality characteristics. On the evidence presented here, his research profile is relevant to an Innovative Research Award focused on contributions to food-processing technology. [1] [2]

References

  1. Rao, P. S., et al. (2024). Effect of polishing on milling, nutritional properties, and optimization of polishing process parameters for kodo and browntop millets: A response surface methodology approach. Journal of Food Process Engineering.
    https://doi.org/10.1111/jfpe.14510
  2. Rani, P., Kumar, A., Purohit, S. R., & Rao, P. S. (2021). Extrusion of fermented rice-black gram flour for development of functional snacks: Characterization, optimization and sensory analysis. Journal of Food Science and Technology, 58, 494–509.
    https://doi.org/10.1007/s13197-020-04558-4
  3. Jat, K., Jayachandran, L. E., & Rao, P. S. (2023). Impact of temperature assisted ultrasonication on the quality attributes of beetroot (Beta vulgaris L.) juice. Journal of Food Process Engineering.
    https://doi.org/10.1111/jfpe.14111
  4. Joshi, T. J., Singh, S. M., & Rao, P. S. (2023). Novel thermal and non-thermal millet processing technologies: Advances and research trends. European Food Research and Technology.
    https://doi.org/10.1007/s00217-023-04227-8
  5. Sruthi, N. U., & Rao, P. S. (2021). Effect of processing on storage stability of millet flour: A review. Trends in Food Science & Technology, 112, 58–74.
    https://doi.org/10.1016/j.tifs.2021.03.043

Aazam Aarabi | Food Science | Innovative Research Award

Published on | Editorial Board by World Top Scientists

Innovative Research Award

Aazam Aarabi
Affiliation Islamic Azad University
Country Iran
Scopus ID 25923334000
Documents 20
Citations 357
h-index 12
Subject Area Food Science
Event World Top Scientist Awards
Google Scholar dzXx8goAAAAJ&hl

Aazam Aarabi – Islamic Azad University

Aazam Aarabi is a food science researcher affiliated with Islamic Azad University in Iran, whose documented scholarly work covers food chemistry, food packaging, food technology, functional foods, food ingredients, and related processing applications. The available scholarly record includes research on pomegranate juice, sugar beet pulp, ferulic acid, vanillin production, cereal products, biodegradable films, mucilage extraction, and food-related materials. [1]

Abstract

Aazam Aarabi’s research profile is situated within food science and technology, with particular emphasis on food chemistry, food processing, food packaging, functional food systems, and the utilization of agricultural by-products. The supplied scholarly record documents publications addressing phenolic compounds, cereal products, edible and biodegradable films, extraction processes, food quality, and emerging food-material applications. [1]

Keywords

Food Science, Food Technology, Food Chemistry, Food Packaging, Functional Foods, Food Processing, Ferulic Acid, Sugar Beet Pulp, Biodegradable Films, Food Ingredients, Cereal Products, Agricultural By-Products, Food Materials, Intelligent Packaging, Food Quality

Introduction

Food science research increasingly combines chemistry, processing technology, materials science, and functional ingredient development to address challenges associated with food quality, sustainability, and value addition. Within this multidisciplinary environment, research involving agricultural by-products can contribute to the recovery of useful compounds and the development of alternative food and packaging materials. Aarabi’s publication record contains several studies positioned within these intersecting areas. [2]

Research Profile

The research record also reflects collaboration with researchers from different food science, chemistry, engineering, and related disciplines. Published work includes multi-author studies involving food formulations, agricultural by-products, polymeric films, starch modification, red beet processing, and intelligent packaging. Such interdisciplinary collaboration is consistent with contemporary approaches in food science, where chemical analysis, material characterization, processing optimization, and product development frequently intersect. [3]

Research Contributions

Food packaging represents a further area of contribution. The supplied publication record includes research evaluating gluten-based films incorporating vanillin, salicylic acid, and montmorillonite, as well as later work involving Persian gum and guar gum. These studies examine physicomechanical and functional properties of polymer-based films, connecting food science with materials development and the broader objective of improving biodegradable or bio-based packaging systems. [4]

Publications

Aazam Aarabi has published research in food science and technology covering food chemistry, food packaging, functional foods, food processing, and agricultural by-product utilization. His publications include studies on pomegranate juice, ferulic acid extraction, sugar beet pulp, vanillin production, cereal products, biodegradable films, flaxseed materials, starch modification, and intelligent food packaging. The supplied Google Scholar record documents publications from 2008 to 2025, reflecting continued research activity across these areas. [2]

Research Impact

The supplied Google Scholar record provides evidence of scholarly visibility through citation counts and publication activity. At the time represented by the supplied document, the profile displayed 574 citations, an h-index of 13, and an i10-index of 15 for the overall Google Scholar record. These figures differ from the bibliometric values supplied separately for this award page, which specify 357 citations and an h-index of 12; therefore, the award-page values have been retained in the infobox as requested.[2]

Award Suitability

The documented research profile is relevant to an innovation-oriented award because it includes studies that connect food science with practical processing, extraction, material development, and food packaging. Research on sugar beet pulp demonstrates an approach to recovering value from an agricultural by-product, while work on biodegradable films addresses material functionality and packaging performance. These research directions provide substantive evidence of innovation-oriented activity in food science.[2]

Conclusion

Aazam Aarabi’s documented academic profile reflects sustained research activity in food science and technology, with particular interests in food chemistry, food packaging, food technology, and functional food. The supplied publication record includes peer-reviewed research involving agricultural by-products, food ingredients, cereal products, polymeric films, intelligent packaging, and food processing. [1]

References

  1. Elsevier. (n.d.). Scopus author details: Aazam Aarabi, Author ID 25923334000. Scopus.
    https:/www.scopus.com/
  2. Aarabi, A., Mizani, M., Honarvar, M., Faghihian, H., & Gerami, A. (2016). Extraction of ferulic acid from sugar beet pulp by alkaline hydrolysis and organic solvent methods. Journal of Food Measurement and Characterization, 10(1), 42–47.
    https://doi.org/10.1007/s11694-015-9274-z
  3. Aarabi, A., Mizani, M., & Honarvar, M. (2017). The use of sugar beet pulp lignin for the production of vanillin. International Journal of Biological Macromolecules, 94, 345–354.
    https://doi.org/10.1016/j.ijbiomac.2016.10.004
  4. Khashayary, S., & Aarabi, A. (2021). Evaluation of physico-mechanical and antifungal properties of gluten-based film incorporated with vanillin, salicylic acid, and montmorillonite (Cloisite 15A). Food and Bioprocess Technology, 14(4), 665–678.
    https://link.springer.com/article/10.1007/s11947-021-02598-y
  5. Najafian, N., Aarabi, A., & Nezamzadeh-Ejhieh, A. (2022). Evaluation of physicomechanical properties of gluten-based film incorporated with Persian gum and guar gum. International Journal of Biological Macromolecules, 223, 1257–1267.
    https://doi.org/10.1016/j.ijbiomac.2022.11.044

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.

Dr. Mariana Egea | Food Science and Technology | Best Researcher Award

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Dr. Mariana Egea | Food Science and Technology | Best Researcher Award

Professor, Goiano Federal Institute (IFGOIANO), Brazil

Mariana Buranelo Egea is a tenured professor at the Instituto Federal Goiano – Campus Rio Verde since 2013. She is involved in the Postgraduate Programs in Agrochemistry (PPGAG), Food Technology (PPGTA), and Food Science and Technology (PPGCTA) at the Federal University of Goiás (UFG). Egea holds a PhD in Food Engineering from the Federal University of Paraná (UFPR) with research at the University of Zaragoza, Spain. Her research interests are in functional foods, bioactive compounds, and food sensory analysis. She also collaborates as a visiting researcher at the Department of Food Science and Technology at Oregon State University (2019–2020) and contributes to various food technology innovations.

Profile

Strengths for the Award

  1. Diverse Expertise & Academic Background:
    • Dr. Mariana Buranelo Egea has a robust academic background with a Doctorate in Food Engineering, a Master’s in Food Science, and multiple specializations, including a recent one in Nutrition. Her diverse education, spanning multiple disciplines such as Food Science, Technology, and Nutrition, underpins her comprehensive understanding of the food industry and its challenges.
    • Her postdoctoral experience at Oregon State University and collaboration with national and international research entities, such as the University of Zaragoza, has enabled her to develop expertise in a wide range of topics within food science.
  2. Focus on Functional Foods & Innovation:
    • Dr. Egea is particularly recognized for her work in functional foods, bioactive compounds, and food technology. Her research on plant-based non-dairy functional foods, food quality monitoring, and sensory analysis has led to the development of innovative food preservation and quality indicators, such as intelligent nonwoven materials and biopolymer films.
    • She also focuses on food for specific metabolic and physiological conditions, addressing important global health issues such as obesity and metabolic diseases, with an emphasis on improving public health.
  3. International Collaboration & Recognition:
    • Her collaborations with prominent research institutions like Oregon State University and the University of Zaragoza highlight her ability to integrate international perspectives into her work. This international exposure not only enhances the quality of her research but also reflects a recognition of her expertise globally.
    • Her continued involvement in high-level research as a permanent professor at the Federal University of Goiás and the Federal Institute of Goiás solidifies her leadership in the field.
  4. Impactful Publications & Contributions:
    • Dr. Egea has published extensively, with articles addressing cutting-edge topics like bioactive peptides, sustainable production of smart food packaging, and innovations in beverage technology. Her publications in well-regarded journals like Food Hydrocolloids and Food Research International demonstrate her commitment to advancing food science and technology with a focus on sustainability and health.
  5. Commitment to Education & Mentorship:
    • As a tenured professor and active mentor in postgraduate programs, Dr. Egea has contributed to the training and development of future food science professionals. Her work as a permanent professor for multiple postgraduate programs at respected universities demonstrates her commitment to fostering new research talent and contributing to academic growth.

Areas for Improvement

  1. Broadening Research Impact Beyond Academia:
    • While Dr. Egea’s work is highly regarded in academic circles, her research could benefit from broader dissemination and engagement with industry stakeholders. Expanding her collaborations with food industry leaders and policymakers could help translate her research findings into tangible, real-world applications that benefit society at large.
  2. Enhanced Focus on Outreach and Public Engagement:
    • Although her academic contributions are substantial, Dr. Egea could consider increasing her involvement in public outreach and communication, such as engaging in media platforms, public talks, or workshops aimed at non-specialists. This would help bridge the gap between academic research and the general public, improving societal awareness of her work in functional foods and public health.
  3. Increased Interdisciplinary Collaboration:
    • Dr. Egea’s expertise spans food science, nutrition, and engineering; however, more interdisciplinary collaborations, particularly with researchers in fields such as social sciences and behavioral studies, could expand the scope of her research in food behavior and consumption patterns, which is a growing area of interest.

Education

  • PhD in Food Engineering (2014): Federal University of Paraná (UFPR), Brazil (Sandwich internship at University of Zaragoza, Spain).
  • Master’s in Food Science and Technology (2010): State University of Londrina (UEL), Brazil.
  • Specialization in Statistics and Applied Sciences (2023): Leonardo da Vinci University Center (UNIASSELVT), Brazil.
  • Undergraduate Degrees: Food Technology (2007), State University of Maringá (UEM), Brazil and Nutrition (2023), Leonardo da Vinci University Center.

Experience

Egea’s professional journey spans roles at universities and research institutes in Brazil. She has been a professor at the Instituto Federal Goiano since 2013 and a permanent professor at UFG in the Food Science and Technology programs. Her early career included roles as a research assistant at various Brazilian universities, including the State University of Maringá. Egea also contributed to multiple research projects and has worked as a visiting researcher at Oregon State University (2019-2020), enhancing her expertise in food technology and bioactive compounds.

Research Focus

Mariana Egea’s research revolves around functional foods, bioactive compounds from plant-based sources, and sensory analysis. She explores non-dairy functional foods and foods tailored for specific metabolic and physiological conditions. Additionally, she focuses on food selectivity and strategies for improving eating habits. Her interdisciplinary approach includes combining food chemistry, biotechnology, and health to enhance food quality and develop sustainable food products.

Publications

  • Bioactive peptides and protein hydrolysates from food proteins in biopolymer films 🍽️
  • Efficient and sustainable production of intelligent nonwovens for food spoilage monitoring 🌱
  • Fast production of smart nanofiber mats for food quality monitoring 🍇
  • Influence of Intercropping on Eugenia dysenterica (Mart.) DC. Fruit Quality 🍊
  • Cerrado cagaita cloudy and clarified beverages: Kefir fermentation and inulin effects 🍷
  • Innovative Craft Beers Added with Purple Grape Pomace 🍻
  • Nanocomposite Coatings of Pectin and Oxide Zinc Nanoparticles for Papaya Shelf Life 🍍
  • Beverage of Brazil Nut and Bocaiuva Almond Enriched with Minerals 🥥
  • Free Drawing vs Free Listing for Food Consumption in Brazil with Adolescents 🎨
  • Daily intake of baru promotes changes in intestinal microbiota in obesity 🥜

Conclusion

Dr. Mariana Buranelo Egea is a highly qualified and accomplished researcher with significant contributions to the fields of food science and technology. Her work on functional foods, bioactive compounds, and sustainable food systems is innovative, and her publications in high-impact journals reflect her global influence. Given her extensive academic background, international collaborations, and research innovations, Dr. Egea is well-deserving of consideration for the Best Researcher Award. To maximize her impact, a greater focus on industry collaborations, public engagement, and interdisciplinary research would further elevate her profile in both the scientific community and broader society.