Dr. Yingguo Lyu | Biological Sciences | Innovative Research Award

Dr. Yingguo Lyu | Biological Sciences | Innovative Research Award

Henan University of Technology | China

Dr. Yingguo Lyu is a food scientist specializing in cereal chemistry, noodle technology, and the processing principles of traditional Chinese foods. His research focuses on understanding the biochemical, rheological, and structural behaviors of cereal-based products and developing innovative technologies for improving the quality, safety, and industrialization of staple foods such as noodles, steamed bread, dumpling wrappers, and instant products. He has contributed significantly to the study of frozen dough systems, moisture dynamics, gluten network formation, fermentation processes, and multi-grain formulations. A major part of his work explores rice bran glutamate decarboxylase, GABA production, and enzyme-modulated pathways that support functional food development. Dr. Lyu has led and contributed to multiple scientific projects on fresh noodle color stability, circular drying technology, noodle industrialization, and protein-matrix interactions, producing practical outcomes for China’s grain-processing sector. His research achievements include award-winning technological advancements and several patents related to frozen noodles and GABA-rich food innovations. He has authored numerous high-impact journal articles and books in the fields of food science and cereal technology. His scholarly contributions are widely cited, with measurable visibility across academic platforms. Based on publicly available citation databases, his Scopus and Google Scholar citation records indicate strong research influence, including an h-index that reflects his sustained contributions to cereal chemistry and food engineering. His body of work continues to bridge fundamental food science with industrial applications, supporting advancements in modern food processing technologies.

Publication Profile

ORCID

Featured Publications

Lyu, Y., Chen, J., Li, X. (2014). Study on processing and quality improvement of frozen noodles. LWT – Food Science and Technology, 59(1), 403-410.

Mr. Ikram Ullah | Biological Sciences | Research Excellence Award

Mr. Ikram Ullah | Biological Sciences | Research Excellence Award

Northwest A&F University | China

Mr. Ikram Ullah is an emerging life science researcher specializing in plant genomics, molecular biology, and stress physiology, with a particular focus on horticultural crops. His research centers on genome-wide identification, characterization, and functional analysis of key gene and transcription factor families that regulate plant growth, defense pathways, and stress responses. He has contributed significantly to understanding bHLH, CRK, YABBY, callose enzyme, and Tubby-Like Protein gene families, providing new insights into their structural diversity, expression dynamics, and regulatory roles under biotic and abiotic stresses. His work extends to plant–pathogen interactions, root microbiota, cold stress management, heat stress mitigation, and hormonal modulation in economically important crops such as rose, cucumber, wheat, pepper, Brassica species, and tuberose. He is skilled in advanced molecular techniques, gene expression profiling, microbial metagenomics, and bioinformatics tools that support integrative genomic analyses. His research contributions are reflected in his citation metrics, with notable visibility across global indexing platforms. According to Scopus, his work has received around 1,900 citations from approximately 1,606 documents with an h-index of 23. His broader academic footprint on Google Scholar further highlights his growing impact within plant sciences and biotechnology. Mr. Ullah’s research continues to advance molecular breeding, stress-resilience strategies, and genomic understanding essential for sustainable horticulture and crop improvement.

Publication Profile

Scopus | ORCID

Featured Publications

Ullah, I., Yuan, W., Uzair, M., Li, S., Rehman, O., Nanda, S., & Wu, H. (2022). Genome-wide identification and expression analysis of the RcYABBYs reveals their potential functions in rose under Botrytis cinerea infection. Horticulturae, 8, 989.

Ullah, I., Ponsalven, A., Abbas, A., Hussain, S., & Nanda, S. (2022). Molecular characterization of bHLH transcription factor family in rose under Botrytis cinerea infection.

Ullah, I., et al. (2025). Molecular mechanisms and genomic strategies for enhancing stress resilience in pepper crop. Scientia Horticulturae, 352, 114403.

Tang, Y., Wu, J., Zhao, M., Guo, Y., Ullah, I., & Wu, H. (2020). Complete genome sequence of begonia flower breaking virus, a novel member of the genus Potyvirus. Archives of Virology, 165, 1915–1918.

Nanda, S., Rout, P., Ullah, I., Swapna, R., Velagala, V. R., Ritesh, K., & Wu, H. (2023). Genome-wide identification and molecular characterization of CRK gene family in cucumber under cold stress and sclerotium rolfsii infection. BMC Genomics, 24, 219.

Dr. Rania Mohamed | Biological Sciences | Best Researcher Award

Dr. Rania Mohamed | Biological Sciences | Best Researcher Award

PhD student, Southwest University, China

Dr. Rania Mohamed Awad is a dedicated researcher and lecturer in the field of food science, currently pursuing her Ph.D. at Southwest University, Chongqing, China. She also serves as a lecturer at Khartoum University, Sudan. With a strong background in biochemistry and food science, she has made significant contributions to research on antioxidant capacity, phytochemistry, and food processing. Her work explores innovative techniques to enhance food quality, safety, and nutritional value. Passionate about scientific discovery, she has published multiple research papers in high-impact journals, attended prestigious academic conferences, and actively collaborates on groundbreaking research projects.

Publication Profile

Scopus

🎓 Education:

Dr. Rania earned her Bachelor’s degree in Agriculture with a specialization in Biochemistry and Food Science from Khartoum University in 2006. She further pursued a Master’s degree in Food Science and Technology in 2010, where her dissertation on the antioxidant properties of date palm fruits received top honors. Currently, she is completing her Ph.D. at Southwest University, China, focusing on innovative food processing techniques, with a strong emphasis on the impact of extraction temperature on protein properties in tea science.

💼 Experience:

With years of teaching and research experience, Dr. Rania has played a pivotal role in academia. As a lecturer at Khartoum University, she has mentored students in various subjects, including biochemistry, organic chemistry, analytical chemistry, and enzyme studies. Her research interests span food biotechnology, chemical safety, flavor enhancement, and extending food shelf life. She has successfully completed five research projects and is currently working on another. She is also actively involved in international collaborations, including participation in the 2024 China-ASEAN Xishan Forum academic conference.

🏆 Awards and Honors:

Dr. Rania has been recognized for her exceptional contributions to food science and research. Her Master’s dissertation was the highest-scoring in the 2013 academic year. She has published innovative research, including a novel study on the effects of extraction temperature on protein from date palm pollen, which has gained attention in the scientific community. Additionally, she is a member of prestigious societies related to food science and human protection.

🔍 Research Focus:

Her research expertise encompasses food science, phytochemistry, chemical biology, agricultural plant science, structural biology, polymer chemistry, and tea science. She explores new methods to improve food quality, develop functional foods, and enhance food safety through biotechnology. Her ongoing projects focus on novel extraction techniques and bioactive compound analysis to optimize food processing methods.

📜 Conclusion:

Dr. Rania Mohamed Awad is a passionate scientist dedicated to advancing food science through research, innovation, and education. Her work bridges the gap between traditional food processing techniques and modern scientific advancements. With a strong academic foundation, international collaborations, and impactful research contributions, she continues to make a difference in the field of food science and technology.

📚 Publications:

Effects of Extraction Temperature of Protein from Date Palm Pollen on the Astringency Taste of Tea (2024) – Food DOI: 10.3390/foods14030508

Effect of Processing Methods on Alkaloids, Phytate, Phenolics, Antioxidants Activity and Minerals of Newly Developed Lupin (Lupinus albus L.) CultivarJournal of Food Processing and Preservation DOI: 10.1111/jfpp.12960

Changes in Chemical Composition and Total Energy as Affected by Fermentation and/or Cooking of Pearl Millet Flour Supplemented with Moringa or Fenugreek Seeds FlourInternational Food Research Journal (2017)

Changes in Protein Nutritional Quality as Affected by Processing of Millet Supplemented with Moringa Seed Flour (2018) – Journal of the Saudi Society of Agricultural Sciences DOI: 10.1016/j.jssas.2016.05.006

Chemical Composition, Antioxidant Capacity, and Mineral Extractability of Sudanese Date Palm (Phoenix dactylifera L.) FruitsFood Science & Nutrition DOI: 10.1002/fsn3.123

 

Haijing Shi | Biological Sciences | Best Researcher Award

Dr. Haijing Shi | Biological Sciences | Best Researcher Award

Associate professor, Northwest A&F University, China

🌟 Haijing Shi is a dedicated Associate Professor at the Institute of Soil and Water Conservation, Northwest A&F University. With a strong academic background and extensive research in soil and water conservation, GIS-based ecological modeling, and climate change, Dr. Shi has significantly contributed to environmental science. She has secured numerous research grants and published influential papers, establishing herself as a leader in her field.

Profile

ORCID

 

Education

🎓 Haijing Shi holds a Ph.D. in Physical Geography from the University of New South Wales, Australia (2009-2013). She also earned an M.S. in Land Resources & Application of GIS&RS from Northwest A&F University (2005-2008) and a B.S. in Soil and Water Conservation from the same institution (2001-2004).

Experience

🔬 Haijing Shi has been an Associate Professor at the Institute of Soil and Water Conservation, Northwest A&F University since 2018. Previously, she served as an Assistant Professor at the same institute from 2014 to 2017. Her professional journey is marked by her commitment to advancing research in soil and water conservation and environmental sustainability.

Research Interests

🌍 Haijing Shi’s research interests include soil and water conservation, data mining, GIS-based ecological modeling, and studying environmental heterogeneity and climate change. Her work focuses on understanding and mitigating the impacts of climate change and human activities on ecosystems.

Awards

🏆 Dr. Haijing Shi has been awarded several prestigious research grants, including the High-end Foreign Experts Recruitment Plan of China, the National R&D Infrastructure and Facility Development Program of China, and the CAS “Light of West China” program. These accolades recognize her contributions to high-resolution surface process data mining and the spatial classification of topography-induced microhabitats.

Publications

Using the response-effect trait framework to disentangle the effects of climate change and human activities on the provision of ecosystem services by vegetation

A new high-resolution global topographic factor dataset calculated based on SRTM

Estimating the CSLE Biological Conservation Measures’ B-Factor Using Google Earth’s Engine

A digital close range photogrammetric observation system for measuring soil surface morphology during ongoing rainfall

A comparative experimental study of rill erosion on loess soil and clay loam soil based on a digital close-range photogrammetry technology