Mati Ullah Khan | Food Science | Best Paper Award

Published on by New Scientists

Dr. Mati Ullah Khan | Food Science | Best Paper Award

Postdoctoral Researcher | Shandong University of Technology | China

Dr. Mati Ullah Khan is an active researcher in food science and food safety with a strong scholarly footprint, evidenced by 626 Google Scholar citations, an h-index of 12, and an i10-index of 14. His research focuses on food allergen detection, dairy safety, enzyme-based analytical systems, non-thermal food processing technologies, and advanced sensing platforms for contaminants and allergens in complex food matrices. He has authored and co-authored peer-reviewed articles in high-impact international journals, including comprehensive reviews and original research papers addressing milk allergens, proteases, enzyme immobilization, and innovative biosensing approaches, with reported journal impact factors reaching double digits. His work demonstrates significant contributions to translational food safety research, integrating nanomaterials, fluorescence, photoelectrochemical sensing, and immunoassay development for reliable detection and risk mitigation. In addition to journal publications, his research portfolio includes conference contributions, collaborative R&D activities, and scholarly reviews that shape emerging trends in dairy microbiology and allergen management. He has received academic research recognition and actively contributes to the scientific community through peer-review and innovation-oriented research dissemination.

Citation Metrics (Google Scholar)

800

600

400

200

  0

Citations
626

Documents
24

h-index
12

i10index
14

Citations

Documents

h-index

i10-index

View Scopus Profile  View Google Scholar  View ResearchGate

Featured Publications

Potential efficacy of processing technologies for mitigating crustacean allergenicity
– Critical Reviews in Food Science and Nutrition, 2019 | Citations: 77

A review on food processing and preparation methods for altering fish allergenicity
– Critical Reviews in Food Science and Nutrition, 2022 | Citations: 44

Whey allergens: Influence of nonthermal processing treatments and their detection methods
– Comprehensive reviews in food science and food safety, 2021 | Citations: 41

Ajay Kamboj | Sustainable Agriculture and Food Security | Best Researcher Award

Published on by New Scientists

Mr. Ajay Kamboj | Sustainable Agriculture and Food Security | Best Researcher Award

Ph.D. Scholar | Punjab Agricultural University | India

Mr. Ajay Kamboj is a emerging horticultural researcher specializing in postharvest biology, fruit quality management, antioxidant defence mechanisms, and novel edible coating technologies. His research primarily focuses on mitigating postharvest quality deterioration in fruits through biochemical, enzymatic, and oxidative stress analyses, with strong expertise in FTIR spectroscopy, coating rheology, and statistical modeling, including PCA and correlation analysis. His publication portfolio demonstrates consistent contributions to high-impact journals. He has authored multiple Q1-ranked research articles, including studies on carrageenan–potassium sorbate graft coatings for mandarin, composite xanthan gum coatings for strawberries, and cinnamic acid–based coatings for mangoes, published in Food Hydrocolloids, International Journal of Biological Macromolecules, and Plant Foods for Human Nutrition. His work also extends to innovations such as chitosan/karonda polyphenol-enriched coatings for Prunus salicina and investigations into ripening and sugar metabolism in low-chill pear varieties, contributing to journals like Postharvest Biology and Technology and Acta Physiologiae Plantarum. Mr. Ajay Kamboj has contributed to academic publishing through a book chapter on protected cultivation in fruit crops, reflecting additional engagement in scholarly dissemination. His Scopus metrics-57 citations, 12 documents, and an h-index of 4-further evidence his growing research impact. He actively serves as a peer reviewer for reputable international journals, including Journal of Food Measurement and Characterisation and Erwerbs-Obstbau, demonstrating recognition within the scientific community for his subject-matter expertise. His research contributions advance sustainable postharvest technologies, shelf-life enhancement strategies, and biochemical quality preservation in horticultural produce. His findings support future innovations in food security, fruit storage, and plant-based coating materials, marking him as a promising researcher in postharvest fruit science.

Profiles: Scopus | ORCID | Google Scholar | ResearchGate

Featured Publications

1. Gautam, A., Gill, P. P. S., Singh, N., Jawandha, S. K., Arora, R., & Kamboj, A. (2024). Composite coating of xanthan gum with sodium nitroprusside alleviates the quality deterioration in strawberry fruit. Food Hydrocolloids, 110208.

2. Ajay, A., Gill, P. P. S., Jawandha, S. K., Singh, N. P., Kaur, S., & Kaur, P. (2023). Role of gum Arabic combined with cinnamic acid coating on quality and cell wall degradation enzymes of mango fruits at low temperature. International Journal of Biological Macromolecules, 259, 129088.

3. Jan, Z., Jawandha, S. K., Gill, P. S., Singh, H., Kamboj, A., Singh, A., & Jhanji, S. (2026). Chitosan/karonda polyphenol extract enriched coating alleviates postharvest quality deterioration by elicitation of antioxidant defence response in Prunus salicina. Postharvest Biology and Technology, 231, 113857.

4. Kamboj, A., Gill, P. P. S., Jawandha, S. K., Singh, N. P., Arora, R., Singh, A., & Kaur, P. (2025). Enhancing postharvest quality and antioxidant properties of mango using cinnamic acid-enriched xanthan gum coatings. Plant Foods for Human Nutrition, 80(3), 135.

5. Jalota, A., Singh, M., Gill, P. P. S., Grewal, S. K., & Kamboj, A. (2025). Effect of on-tree storage on ripening related changes and sugar metabolism in fruits of different low-chill pear varieties. Acta Physiologiae Plantarum, 47(11), 106.

Mudassar Hussain | Food Science and Technology | Best Researcher Award

Published on by New Scientists

Mr. Mudassar Hussain | Food Science and Technology | Best Researcher Award

PhD Student, Lithuanian Research Centre for Agriculture and Forestry, Lithuania

Mr. Mudassar Hussain is an emerging researcher specializing in sustainable food packaging, green materials, and food safety technologies. His work centers on the valorization of agricultural biomass, particularly hemp, using environmentally friendly methods to develop next-generation packaging solutions. This research addresses critical global challenges, including resource efficiency, waste reduction, and the development of biodegradable, eco-conscious materials. A central contribution of Mr. Mudassar Hussain’s research lies in the design and application of green processing techniques that transform hemp biomass into functional, sustainable packaging materials. His work combines principles from materials science, food chemistry, and green engineering to optimize extraction, modification, and functionalization of biomass components, thereby enhancing mechanical, barrier, and thermal properties while ensuring environmental compatibility. Methodologically, he employs a diverse range of experimental and analytical techniques, including gas chromatography (GC), high-performance liquid chromatography (HPLC), thin-layer chromatography (TLC), Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), scanning electron microscopy (SEM), differential scanning calorimetry (DSC), thermogravimetric analysis (TGA), circular dichroism (CD), enzymatic reactions, rheological analysis, emulsion preparation, spray drying, and high-pressure homogenization. These approaches allow precise characterization of both physicochemical properties and functional performance of sustainable biomaterials. Mr. Mudassar Hussain has authored 17 scholarly publications, achieving 142 citations and an H-index of 7, reflecting a growing scientific impact. His collaborative work with over 80 co-authors underscores a strong engagement in international research networks and multidisciplinary projects. His studies contribute to advancing food packaging technologies, promoting the use of renewable materials, and supporting global sustainability initiatives. Overall, Mr. Mudassar Hussain’s research portfolio demonstrates a rigorous, innovative, and environmentally relevant approach to sustainable materials science. His work bridges fundamental research and practical applications, positioning him as a promising contributor to green technology, bio-based packaging, and the broader field of sustainable food science.

Profile: Scopus | ORCID | Google Scholar | ResearchGate | LinkedIn

Featured Publications

1. Khan, I., Hussain, M., Jiang, B., Zheng, L., Pan, Y., Hu, J., Khan, A., Ashraf, A., … (2023). Omega-3 long-chain polyunsaturated fatty acids: Metabolism and health implications. Progress in Lipid Research, 101255.

2. Chaudhary, K., Khalid, S., Altemimi, A. B., Abrar, S., Ansar, S., Aslam, N., … (2024). Advances in non-thermal technologies: A revolutionary approach to controlling microbial deterioration, enzymatic activity, and maintaining other quality parameters of fresh foods. Food Chemistry, 141825.

3. Ali, K., Niaz, N., Waseem, M., Ashraf, W., Hussain, M., Khalid, M. U., Tahir, A. B., … (2025). Xylooligosaccharides: A comprehensive review of production, purification, characterization, and quantification. Food Research International, 115631.

4. Hussain, M., Khan, I., Chaudhary, M. N., Ali, K., Mushtaq, A., Jiang, B., Zheng, L., … (2024). Phosphatidylserine: A comprehensive overview of synthesis, metabolism, and nutrition. Chemistry and Physics of Lipids, 105422.

5. Hussain, M., Khan, I., Jiang, B., Zheng, L., Pan, Y., Hu, J., Ashraf, A., Din, A. S. U. (2023). Lipases: Sources, immobilization techniques, and applications. International Journal of Environment, Agriculture and Biotechnology, 8(6), 12.