Irene Dini | Food toxicology | Best Researcher Award

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Prof. Irene Dini | Food toxicology | Best Researcher Award

Pharmacy Department, Federico II University of Naples, Italy

Prof. Irene Dini is an esteemed Associate Professor in Food Chemistry (CHIM 10) at the Department of Pharmacy, University of Napoli Federico II 🇮🇹. Renowned for her contributions to the study of natural substances, she combines analytical expertise with a deep understanding of bioactive compounds. Her research spans nutraceuticals, natural antioxidants, and sustainable food innovations, placing her among the world’s leading scientific minds. 🌿

Professional Profile

Scopus

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🎓 Education

Prof. Dini is a certified Specialist in Food Science and holds a Ph.D. in Natural Compounds Pharmacologically Active. Her strong academic foundation has enabled her to bridge pharmaceutical chemistry with functional food development, driving impactful interdisciplinary research. 📚🧪

đź’Ľ Experience

With a distinguished career at the University of Napoli Federico II, Prof. Dini has led diverse research projects focused on food safety, nutraceuticals, and green chemistry. Her experience in advanced analytical techniques and in-vitro evaluations has made her a respected authority in food chemistry. 🧫🔬

🔬 Research Interests

Prof. Dini’s research focuses on the isolation and analysis of metabolites from food plants using chromatography and spectroscopy techniques. She develops and validates analytical methods for bioactives, toxins, and nutraceuticals. Her work also includes studies on bioavailability, antibiotic resistance, and eco-friendly agronomy aimed at boosting food functionality. 🌱🧪

🏆 Awards

Prof. Dini was named in the prestigious World’s Top 2% Scientists List by Stanford University for 2021 and 2022 📊 (powered by Elsevier) and was honored in the Top 0.5% of scholars globally by ScholarGPS in 2024 🔗 ScholarGPS Profile. Her article on Nutricosmetics was among the most read in Phytotherapy Research between 2018–2019. 🌍🥇

đź“š Top Noted Publications

A rapid and sensitive fluorimetric assay to detect PAF-acetylhidrolase activity in biological samples – The Italian Journal of Biochemistry (1993) — Cited by 45

Phenolic metabolites from Orobanche speciosa – Planta Medica, 1995 – Q1 — Cited by 92

Isoflavonoids from Lupinus mutabilis – J. Agric. Food Chemistry, 1998 – Q1 — Cited by 150

Flavonoid glycosides of Barbarea vulgaris – J. Agric. Food Chemistry, 2000 – Q1 — Cited by 135

New Oleanane Saponins in Chenopodium quinoa – J. Agric. Food Chemistry, 2001 – Q1 — Cited by 120

Oleanane Saponins in “Kancolla”, a Sweet Variety of Chenopodium quinoa – J. Nat. Prod., 2002 – Q1 — Cited by 85

Phenolic constituents of kancolla seeds – Food Chemistry, 2003 – Q1 — Cited by 110

Furostanol saponins in Allium cepa L. var. tropeana seeds – Food Chemistry, 2005 – Q1 — Cited by 125

Nutritional and antinutritional composition of Kancolla seeds – Food Chemistry, 2005 – Q1 — Cited by 140

Conclusion

Based on her exceptional research output, international recognition, and strong thematic alignment with contemporary food chemistry and nutraceutical science, Prof. Irene Dini is highly suitable for the Best Researcher Award. Her contributions demonstrate a blend of scientific excellence, methodological innovation, and dedication to human and environmental health, making her a deserving and inspiring candidate.

Vladimir Kurćubić | Food hygiene and technology | Excellence in Research

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Prof. Dr Vladimir Kurćubić | Food hygiene and technology | Excellence in Research

Full Professor, Vice dean for science and teaching, Department of Food Technology, Faculty of Agronomy in Čačak, University in Kragujevac, Serbia🌍

Dr. Vladimir Kurćubić is an esteemed researcher and academic from Serbia, specializing in biotechnology, food science, and veterinary science. With decades of experience in academia and the veterinary industry, he has contributed significantly to the advancement of meat and milk technology. Currently associated with the University of Kragujevac’s Faculty of Agronomy, Dr. Kurćubić’s work spans impactful teaching, research, and project leadership.

Profile

Orcid

Education 🎓

Dr. Kurćubić holds a Ph.D. in Veterinary Medicine from the University of Belgrade (2004). He also earned a Master of Science (1993) and a Bachelor’s degree (1989) in Veterinary Medicine from the same institution, laying a strong foundation for his illustrious career in animal health and food science.

Experience đź’Ľ

Dr. Kurćubić’s career highlights include roles as an Associate Professor in Food Technology (2012–2018) and Assistant Professor specializing in Meat and Milk Technology (2006–2012) at the University of Kragujevac. He also served as a veterinarian and leader in the private and public sectors, ensuring high standards in cattle fattening and food processing.

Research Interests 🔬

Dr. Kurćubić’s research focuses on biotechnology applications in food science, particularly meat and milk technology. His studies delve into sustainable practices, innovative processing methods, and functional food development, contributing to both academic and industrial advancements.

Awards and Funding 🏆

Dr. Kurćubić has secured significant research grants, including those from Serbia’s Ministry of Education, Science, and Technological Development. His funded projects address hygienic and technological procedures in food production and the biosecurity of ruminants, underlining his dedication to safe and high-quality food systems.

Publications Top Notes đź“š

Valorizing Grape Pomace: A Review of Applications, Nutritional Benefits, and Potential in Functional Food Development (2024) – Foods.

Instrumental Colour, Texture and Sensory Properties of Pljeskavica Affected by Addition of Freshly Extracted Allium ursinum L. (2024) – Journal of Microbiology, Biotechnology and Food Sciences.

Multitarget Phytocomplex: Focus on Antibacterial Profiles of Grape Pomace and Sambucus ebulus L. Lyophilisates (2024) – Antibiotics.

Leftover and Weed: Joint Efforts to Preserve Health (2024) – Future Postharvest and Food.

Contemporary Speculations and Insightful Thoughts on Buckwheat—A Functional Pseudocereal (2024) – Foods.

Tomato Pomace Powder as a Functional Ingredient in Minced Meat Products (2024) – Processes.

Conclusion

Dr. Vladimir Kurćubić is a highly qualified and deserving candidate for the “Excellence in Research” award. His extensive contributions to biotechnology and food sciences, combined with a commitment to advancing knowledge and practical applications, align perfectly with the award’s objectives.