Yakoub Ladjal Ettoumi | Food chemistry | Young Scientist Award

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Assoc Prof Dr Yakoub Ladjal Ettoumi |  Food chemistry |  Young Scientist Award

Researcher Teacher at  Higher school of food science and agri-food industries, Algiers, Algeria

Yakoub LADJAL ETTOUMI is a lecturer at ESSAIA, Algiers, specializing in Food Sciences. He holds a Ph.D., Master’s, and Bachelor’s degrees in Food Sciences from Abderrahmane Mira University and Hassiba Ben Bouali University in Algeria, respectively. Currently pursuing a Bachelor’s degree in Technical English, Yakoub has been teaching since January 2017, covering subjects such as Food Biochemistry, Histology, and Research Methodology. His research interests include protein extraction, antioxidant activity, and food process engineering. Yakoub has conducted international scientific research trainings and holds attestations in pedagogy and management. He is fluent in French, proficient in English, and has basic Arabic skills.

Profile

 

📚 Education:

Ph.D. in Food Sciences from Abderrahmane Mira University, Algeria. Master’s and Bachelor’s degrees in Food Science from Hassiba Ben Bouali University.

🎓 Academic Positions:

Lecturer at ESSAIA, Algiers, specializing in Food Biochemistry, Histology, and Research Methodology.

🌍 Teaching Experience:

Since January 2017, teaching various subjects in food sciences at ESSAIA and previously at Khemis Miliana University.

🧪 Research Focus:

Expertise in Food Chemistry, with emphasis on protein extraction, antioxidant activity, and the functional properties of legumes. Editorial board member for Legume Science (Wiley).

Citations:

Yakoub LADJAL ETTOUMI has 500 citations overall and 444 citations since 2019, with an h-index of 5 and an i10-index of 5.

📄 Publication:

  • Pea, chickpea and lentil protein isolates: Physicochemical characterization and emulsifying properties
    • Published in Food Biophysics, 2016
    • Citations: 265
  • Emulsifying properties of legume proteins under acidic conditions: Effect of protein concentration and ionic strength
    • Published in LWT-Food Science and Technology, 2016
    • Citations: 89
  • Some physicochemical and functional properties of pea, chickpea and lentil whole flours
    • Published in International Food Research Journal, 2015
    • Citations: 85
  • Chemical profile, antimicrobial and antioxidant activities of Citrus reticulata and Citrus clementina (L.) essential oils
    • Published in International Food Research Journal, 2017
    • Citations: 36
  • Legume protein isolates for stable acidic emulsions prepared by premix membrane emulsification
    • Published in Food Biophysics, 2017
    • Citations: 24
  • Physicochemical and Functional Properties of Spirulina and Chlorella Proteins Obtained by Iso-Electric Precipitation
    • Published in Food Biophysics, 2024
    • Citations: 1
  • Physicochemical, functional, and nutraceutical properties of Spirulina and Chlorella biomass: A comparative study
    • Published in Algal Research, 2024

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