Sevgi Kolaylı | Food Biochemistry | Best Researcher Award

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Prof.Dr. Sevgi Kolaylı | Food Biochemistry | Best Researcher Award

Prof. Dr. Sevgi Kolaylı, Karadeniz Technical University, Turkey.

Prof. Dr. Sevgi Kolaylı is a distinguished researcher in food biochemistry, with a focus on propolis, honey, and other bee products. Her extensive work on phenolic compounds, antioxidant properties, and biological activities has contributed significantly to food science and biotechnology. With over 120 publications, 3,000+ citations, 36 research projects, and two patents, she has solidified her reputation as a leading scientist. Her research has not only advanced scientific understanding but also influenced the application of natural antioxidants in health and nutrition. Additionally, her role as a mentor has shaped future experts in the field, furthering her impact on academia.

Profile

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Orcid

Early Academic Pursuits 🎓

Sevgi Kolaylı’s academic journey began with a deep curiosity for natural products and their impact on human health. Her passion for scientific exploration led her to specialize in food biochemistry, focusing on the bioactive compounds found in natural sources. As she pursued her higher education, she developed a keen interest in the chemical properties of honey, propolis, and other bee-derived products, laying the foundation for her groundbreaking research.

Professional Endeavors 🔬

Throughout her career at Karadeniz Technical University, Prof. Kolaylı has been at the forefront of food biochemistry research. Her expertise in analyzing phenolic compounds and antioxidant properties has positioned her as a leading scientist in the field. With more than 120 research papers published in prestigious journals and over 3,000 citations, she has contributed significantly to the global understanding of natural functional foods. Her work has not only expanded scientific knowledge but has also been instrumental in developing innovative applications for bee products in health and nutrition.

Contributions and Research Focus 🍯

Prof. Kolaylı’s research has been pivotal in unlocking the therapeutic potential of honey and propolis. Her studies on antioxidant capacity and biological activities have provided valuable insights into the role of natural compounds in disease prevention and overall health. By demonstrating the benefits of these bioactive compounds, she has contributed to the growing body of evidence supporting the use of natural antioxidants in food science and biotechnology. With 36 completed research projects and two patents, her work continues to push the boundaries of innovation.

Accolades and Recognition 🏆

A scientist of international repute, Prof. Kolaylı has been widely recognized for her contributions to food science and biotechnology. She has been awarded editorial roles in prestigious journals, reflecting her expertise and commitment to scientific excellence. Her H-index of 33 underscores the impact of her research, and her publications in high-impact journals have made her a respected figure in the global scientific community.

Impact and Influence 📚

Beyond research, Prof. Kolaylı has played a crucial role in mentoring the next generation of scientists. She has supervised 16 graduate students, helping shape future experts in food biochemistry and functional foods. Her dedication to academia and research has fostered a strong knowledge-sharing culture, ensuring that her discoveries continue to inspire new scientific inquiries.

Legacy and Future Contributions 🌍

As a leading figure in food biochemistry, Prof. Kolaylı’s legacy is deeply rooted in the scientific advancements she has spearheaded. Her commitment to understanding the health benefits of natural products continues to drive innovation in the food and health industries. With ongoing research, collaborations, and a passion for discovery, she remains dedicated to expanding the frontiers of food science, leaving an indelible mark on the field.Prof. Dr. Sevgi Kolaylı’s journey is a testament to the power of scientific curiosity and dedication, proving that nature holds immense potential for improving human health and well-being.

Publication

Title: Antioxidant and Anti-Proliferative Effects of Ornithogalum balansae Extracts Collected in Black Sea Region Against Lung Cancer Cells
Authors: Nebahat Ejder, Münevver Sökmen, Fatma Tunalı, Sevgi Kolaylı, Ali Osman Kilic
Year: 2024

Conclusion

Prof. Kolaylı’s contributions to food biochemistry have left a lasting impact on both scientific research and practical applications in health and nutrition. Her dedication to exploring the benefits of natural products has paved the way for new innovations in functional foods and biotechnology. As she continues her research, her work will remain a cornerstone in the study of bioactive compounds, inspiring future generations to harness nature’s potential for human well-being.

Nahid Aghilinategh | Food science | Best Researcher Award

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Dr. Nahid Aghilinategh | Food science | Best Researcher Award

Dr. Nahid Aghilinategh, Razi university, Iran.

Nahid aghili nategh is a distinguished assistant professor at razi university, renowned for her exceptional achievements in academics and research. With a foundation of excellence from her bachelor's, master’s, and Ph.D. studies, she has consistently ranked first among her peers. Her research focuses on the innovative intersection of food science and artificial intelligence, resulting in 18 published articles in JCR-indexed journals and a book on applied data analysis. She has led 18 impactful research projects, mentored several students, and contributed to industry-oriented consultancy projects. Recognized as a reviewer for prestigious journals, nahid's dedication to advancing knowledge has earned her respect and accolades in her field.

Profile

Scholar

Academic brilliance from the start

Nahid aghili nategh’s academic journey has been a shining example of excellence. She graduated as the top-ranked student in her bachelor’s program at bu ali sina university, followed by a master’s degree from isfahan university of technology, and finally earned her Ph.D. from tehran university. Excelling across all three levels, her academic foundation set the stage for her remarkable career in food science and artificial intelligence.

Leading professional endeavors

as an assistant professor at razi university, nahid has distinguished herself as a dedicated educator and researcher. She has mentored over eight graduate students, guiding them through rigorous academic challenges and fostering innovation in their projects. Her leadership extends to multiple intra-university collaborations and partnerships with shahid chamran university of ahvaz, enhancing research outputs and contributing to her institution’s academic reputation.

Groundbreaking research and innovation

Nahid’s research portfolio is a blend of cutting-edge innovation and impactful applications. With 18 articles published in JCR-indexed journals, she has made substantial contributions to food science and artificial intelligence. Her work integrates these fields, exploring novel methodologies and practical solutions. Her book on applied data analysis, written in persian, further highlights her dedication to creating accessible knowledge for her academic community.

Well-deserved recognition and honors

recognition has followed Nahid’s consistent efforts, earning her roles as a reviewer for five JCR journals and four persian journals. Her expertise is sought after in maintaining the integrity of scientific literature. Her collaborative projects and consultancy endeavors underscore her ability to apply academic insights to practical challenges, bridging the gap between research and real-world applications.

Impactful contributions in science

through her involvement in 18 research projects and significant collaborations, nahid has driven impactful advancements in her field. From pioneering intra-university initiatives to completing presidential office-supported projects, her work exemplifies the integration of collaboration and innovation. Her contributions have not only advanced her research domains but also created opportunities for interdisciplinary breakthroughs.

Inspiring influence in academia

Nahid’s influence extends beyond her research; her dedication to mentorship and collaboration inspires the next generation of scientists. Her students and colleagues alike benefit from her guidance and vision, fostering a culture of excellence and curiosity. Her contributions have resonated across academic and professional circles, solidifying her position as a leader in her field.

Envisioning a transformative future

Nahid’s vision for the future includes expanding her research in food science and artificial intelligence while continuing to nurture talent in academia. She is committed to driving innovation and fostering meaningful collaborations that address global challenges. Her legacy promises to inspire future generations and leave a lasting mark on the academic and scientific community.

Publication:

  • Long-term impacts of municipal solid waste compost, sewage sludge and farmyard manure application on organic carbon, bulk density and consistency limits of a calcareous soil
    Authors: A. Hemmat, N. Aghilinategh, Y. Rezainejad, M. Sadeghi
    Year: 2010

 

  • A comparative study of dried apple using hot air, intermittent and continuous microwave: evaluation of kinetic parameters and physicochemical quality attributes
    Authors: N. Aghilinategh, S. Rafiee, A. Gholikhani, S. Hosseinpur, M. Omid
    Year: 2015

 

  • Optimization of intermittent microwave–convective drying using response surface methodology
    Authors: N. Aghilinategh, S. Rafiee, S. Hosseinpour, M. Omid, S. S. Mohtasebi
    Year: 2015

 

  • Drying kinetics of dill leaves in a convective dryer
    Authors: A. Motevali, S. Younji, R. A. Chayjan, N. Aghilinategh, A. Banakar
    Year: 2013

 

  • Shear strength of repacked remoulded samples of a calcareous soil as affected by long-term incorporation of three organic manures in central Iran
    Authors: A. Hemmat, N. Aghilinategh, M. Sadeghi
    Year: 2010

 

  • Detection of ripeness grades of berries using an electronic nose
    Authors: N. Aghilinategh, M. J. Dalvand, A. Anvar
    Year: 2020

 

  • Real-time color change monitoring of apple slices using image processing during intermittent microwave convective drying
    Authors: N. Aghilinategh, S. Rafiee, S. Hosseinpour, M. Omid, S. S. Mohtasebi
    Year: 2016

 

  • Detection of toxic and non-toxic sweet cherries at different degrees of maturity using an electronic nose
    Authors: N. A. Nategh, M. J. Dalvand, A. Anvar
    Year: 2021

 

  • Simulating stress–sinkage under a plate sinkage test using a viscoelastic 2D axisymmetric finite element soil model
    Authors: A. Hemmat, N. Nankali, N. Aghilinategh
    Year: 2012

 

  • Effects of puddling intensity on the in-situ engineering properties of paddy field soil
    Authors: M. Rezaei, R. Tabatabaekoloor, S. R. Mousavi Seyedi, N. Aghili Nategh
    Year: 2012

conclusion

Nahid’s contributions to academia and research are a shining example of commitment, innovation, and leadership. Her work not only enhances scientific understanding but also bridges the gap between research and practical applications. By fostering collaborations and mentoring future scholars, she has created a lasting impact on her field. With her expertise and vision, nahid continues to drive progress in food science and artificial intelligence, making her a deserving nominee for the Best Researcher Award.