Zhihua Wu | Allergen | Best Researcher Award

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Mr. Zhihua Wu | Allergen | Best Researcher Award

Nanchnag University | China

Dr. Zhihua Wu is a leading researcher in the field of food science and nanobiotechnology, with a focus on food protein processing, allergen characterization, and functional food development. His work explores the structural and immunological properties of food allergens, particularly those derived from peanuts, soybeans, and almonds, aiming to elucidate mechanisms underlying allergenicity and cross-reactivity. He employs advanced analytical tools such as mass spectrometry, metabolomics, and molecular modeling to investigate how food processing, polyphenol interactions, and roasting alter protein structures and immune responses. Dr. Wu’s recent studies have provided key insights into epitope localization and allergen modification for risk reduction in plant-based foods. His ongoing research projects, funded by major Chinese national programs, include developing safety evaluation and risk mitigation techniques for plant-derived food resources and mapping IgE-binding epitopes of 2S albumins. He also contributes to the understanding of food flavor chemistry, especially changes in tea aroma compounds during processing and storage. Recognized through multiple provincial and national science awards, Dr. Wu’s research advances the interface of food safety, protein chemistry, and functional nutrition, offering innovative strategies for producing hypoallergenic and health-promoting food products.

Profile: Scopus

Featured Publications:

Wu, Z., Gao, K., Geng, Q., Hu, C., Zhang, W., Li, X., Tong, P., Yang, A., & Chen, H. (2025). Impact of the polyphenol structure on the allergenic potential of the peanut allergen Ara h 2. Journal of Agricultural and Food Chemistry, 73(28), 17967–17979.

Hu, C., Luo, Q., Zhou, L., Zhu, W., Gao, K., Geng, Q., Li, X., Yang, A., Tong, P., Wu, Z., & Chen, H. (2025). Purification of Pru du 6 from almond and its cross-reactivity with Gly m 6 from soybean. International Journal of Molecular Sciences, 26(11), 5425.

Zhang, Y., Zhang, J., Li, X., Yang, A., Tong, P., Wu, Z., & Chen, H. (2025). Untargeted metabolomics reveals changes in serum metabolism in peanut-allergic mice treated by raw and roasted peanuts. Food Science and Human Wellness.

Zhou, W., Geng, Q., Zhang, Y., Zhou, X., Wu, Z., Chen, H., & El-Sohaimy, S. (2024). The flavonoid-allergen interaction and its influence on allergenicity. Food Bioscience, 61, 104939. h

Zhang, Y., Geng, Q., Song, M., Li, X., Yang, A., Tong, P., Wu, Z., & Chen, H. (2024). The structure and potential allergenicity of peanut allergen monomers after roasting. Food & Function, 15, 2577–2586.

Muhammad Junaid Anwar | Immunology Cellular Interactions | Best Researcher Award

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Dr. Muhammad Junaid Anwar | Immunology Cellular Interactions | Best Researcher Award

Bahauddin Zakariya Univeristy |Pakistan

Dr. Muhammad Junaid Anwar is a rising scholar in Food Science & Technology whose work spans bioactive compounds, dairy protein‐based nanoencapsulation, food safety, and nutraceutical applications. According to Google Scholar, he has authored over 20 peer-reviewed articles and accumulated more than 270 citations to date, reflecting an h-index of 8.  His research includes investigations into olive oil polyphenols for cancer prevention, development of casein-based nanoencapsulation for managing cow’s milk allergy, optimization of ultrasonication pre-treatments for microbial reduction in fresh produce, and exploration of isoflavones and resveratrol in anticancer contexts. Through a blend of experimental and review work, he advances both the applied and mechanistic understanding of functional foods and health-promoting ingredients.

Profiles: Google Scholar | Scopus | Orcid

Featured Publications:

Anwar, M. J., Anwar, M. H., Imran, M., Noman, A. M., Hussain, M., Raza, H., … & Selim, S. (2025). Olive oil polyphenols: A promising approach for cancer prevention and therapy. Food Science & Nutrition, 13(9), e70976.

Anwar, M. J., Hameed, A., Khan, M. U., Mazhar, A., & Manzoor, H. M. I. (2025). Development and exploration of casein-based nano-encapsulation of mangiferin for cow milk allergy management and immunomodulation. Food Bioscience, 66, 106278.

Javed, M. S., Nawaz, H., Filza, F., Anwar, M. J., Shah, F. U. H., Ali, U., … & Nayik, G. A. (2025). Optimization of calcium chloride and ultrasonication pre-treatment to mitigate the microbial load on fresh carrots using response surface methodology. Ultrasonics Sonochemistry, 116, 107311.

Ul Hassan, M. H., Shahbaz, M., Imran, M., Momal, U., Naeem, H., Mujtaba, A., Hussain, M., Anwar, M. J., Alsagaby, S. A., Al Abdulmonem, W., Yehuala, T. F., & Mostafa, E. M. (2025). Isoflavones: Promising natural agent for cancer prevention and treatment. Food Science & Nutrition, 13(3), e70091.

Hameed, A., Ashraf, F., Anwar, M. J., Amjad, A., Hussain, M., Imran, M., … & Jbawi, E. A. (2024). α-Amylase enzyme inhibition relevant to type II diabetes by using functional yogurt with Cinnamomum verum and Stevia rebaudiana. Food and Agricultural Immunology, 35(1), 2389091.

Khalid, M. U., Sultan, M. T., Khan, W. A., Israr, M., Zafar, N., Noman, A. M., Imtiaz, S., Younis, M., Anwar, M. J., Nayyar, A., Orabi, A. A., & Khalil, N. A. (2024). Nutritional and physico-chemical profiling of Tribulus terristris and its nutraceuticals application. Journal of Population Therapeutics & Clinical Pharmacology, 31(9), 1230–1241.

Faisal, Z., Irfan, R., Akram, N., Manzoor, H. M. I., Aabdi, M. A., Anwar, M. J., … & Desta, D. T. (2024). The multifaceted potential of fenugreek seeds: From health benefits to food and nanotechnology applications. Food Science & Nutrition, 12(4), 2294–2310.

Javed, M. S., Alvi, S. Q., Amjad, A., Sardar, H., Anwar, M. J., Javid, A., … & AbdElgawad, H. (2024). Protein extracted from Moringa oleifera Lam. leaves: Bio-evaluation and characterization as suitable plant-based meat-protein alternative. Regulatory Toxicology and Pharmacology, 146, 105536.

Anwar, M. J., Altaf, A., Imran, M., Amir, M., Alsagaby, S. A., Al Abdulmonem, W., Mujtaba, A., El-Ghorab, A. H., Ghoneim, M. M., Hussain, M., Al Jbawi, E., Shaker, M. E., & Abdelgawad, M. A. (2023). Anti-cancer perspectives of resveratrol: A comprehensive review. Food and Agricultural Immunology, 34(1).

Hameed, A., Anwar, M. J., Khan, M. I., Tarar, O. M., Ali, S. W., Faraz, A., … & Kashif, A. S. (2023). Assessing the impact of camel breed and their grazing habits on the nutritional profile of milk. Pakistan Journal of Agricultural Sciences, 60(2).

Irene Dini | Food Chemistry | Women Researcher Award

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Prof Irene Dini | Food Chemistry |  Women Researcher Award

Pharmacy Department at  Federico II University of Naples, Italy

Prof. Dini Irene is an esteemed Associate Professor specializing in Food Chemistry at Federico II University of Naples. She holds a Ph.D. in Natural Compounds Pharmacologically Active and is a specialist in Food Science. Prof. Dini has made significant contributions to the field through her extensive research on natural substances, which has resulted in the publication of over 70 papers in indexed journals. She has also authored 8 chapters in international scientific books and 2 chapters for university-level textbooks. Her professional affiliations include serving on the editorial boards of journals such as “E-Journal of Chemistry,” “Antioxidants,” “Molecules,” and “Antibiotics,” all under MDPI. Additionally, she has been a member of the board of directors for CIRANAD, an Interuniversity Centre of Excellence focused on food, nutrition, and the digestive system. Prof. Dini’s dedication to advancing food chemistry and her active involvement in scientific communities underscore her commitment to excellence in research and education.

Profile:

Academic and Professional Background:

Prof. Dini Irene is an esteemed academic with a distinguished career in food chemistry and natural compounds. She holds a Ph.D. in ‘Natural Compounds Pharmacologically Active’ and specializes in ‘Food Science.’ As an Associate Professor in Food Chemistry (CHIM 10) at Federico II University of Naples, Prof. Dini imparts her extensive knowledge to students and advances research in her field.

Leadership and Contributions:

In addition to her academic duties, Prof. Dini has played a significant role in CIRANAD (Interuniversity Centres of Excellence on Food, Nutrition, and Digestive System) as a board member. Her leadership in this interdisciplinary field underscores her commitment to advancing food science and nutrition.

Research Focus: Food Chemistry

Prof. Dini Irene’s research in food chemistry centers on the study and analysis of natural substances with pharmacological activities. Her work aims to explore the chemical composition, properties, and potential health benefits of natural compounds found in various foods. This includes identifying bioactive compounds that can contribute to human health and understanding their mechanisms of action.

Citation Metrics:

  • Total Citations: 2,836
  • Citations Since 2019: 1,762
  • h-index: 30
  • h-index Since 2019: 26
  • i10-index: 52
  • i10-index Since 2019: 47

Publication Top Notes:

  • Antioxidant compound contents and antioxidant activity before and after cooking in sweet and bitter Chenopodium quinoa seeds
    • Published in LWT-Food Science and Technology, 2010
    • Citations: 243
  • Chemical composition, nutritional value and antioxidant properties of Allium caepa L. Var. tropeana (red onion) seeds
    • Published in Food Chemistry, 2008
    • Citations: 148
  • Nutritional and antinutritional composition of Kancolla seeds: an interesting and underexploited Andean food plant
    • Published in Food Chemistry, 2005
    • Citations: 137
  • Studies on the Constituents of Chenopodium quinoa Seeds: Isolation and Characterization of New Triterpene Saponins
    • Published in Journal of Agricultural and Food Chemistry, 2001
    • Citations: 131
  • Saponins in Ipomoea batatas tubers: Isolation, characterization, quantification and antioxidant properties
    • Published in Food Chemistry, 2009
    • Citations: 128
  • The new challenge of green cosmetics: Natural food ingredients for cosmetic formulations
    • Published in Molecules, 2021
    • Citations: 127
  • Phenolic constituents of Kancolla seeds
    • Published in Food Chemistry, 2004
    • Citations: 127
  • Glucosinolates from Maca
    • Published in Biochemical Systematics and Ecology, 2002
    • Citations: 126
  • Effect of industrial and domestic processing on antioxidant properties of pumpkin pulp
    • Published in LWT-Food Science and Technology, 2013
    • Citations: 123
  • Nutricosmetics: A brief overview
    • Published in Phytotherapy Research, 2019
    • Citations: 119