Guiomar Melgar Lalanne | Ciencias en Alimentos | Best Researcher Award

Published on by Academic Achievements

Best Researcher Award

Guiomar Melgar Lalanne
Universidad Veracruzana, Mexico
Guiomar Melgar Lalanne
Affiliation Universidad Veracruzana
Country Mexico
Scopus ID 55774093800
Documents 48
Citations 1,139
h-index 15
Subject Area Ciencias en Alimentos
Event International Academic Achievements & Awards
ORCID 0000-0002-7854-1232

The Best Researcher Award recognizes sustained scholarly activity, research productivity, and contributions to the advancement of knowledge within a defined academic field. Guiomar Melgar Lalanne of Universidad Veracruzana is associated with research in Food Sciences, with scholarly interests encompassing food microbiology, probiotics, antimicrobial activity, edible insects, food biotechnology, and the technological behavior of microorganisms. The available publication record reflects an established research trajectory connecting food quality, microbial functionality, sustainable food resources, and applied scientific analysis.[1]

Abstract

Guiomar Melgar Lalanne’s research profile is situated within Food Sciences and is characterized by multidisciplinary investigation of food microorganisms, bioactive compounds, alternative food resources, and technological processes. Recent publications address the resistance of Fructobacillus species to technological stress, the strategic evaluation of traditionally edible insects in Latin America, the harvesting of chicatana ants in Mexico, and the antimicrobial and peptidomic properties of halotolerant Lactiplantibacillus plantarum. These studies contribute to the scientific understanding of microbial adaptation, food sustainability, and emerging sources of nutrition.[1][2][3][4]

Keywords

Food Science; food microbiology; probiotics; antimicrobial activity; edible insects; sustainable foods; peptidomics; food biotechnology; microbial stress resistance.

Introduction

Food science integrates biological, chemical, technological, and social approaches to improve food quality, safety, sustainability, and nutritional value. Contemporary research increasingly examines beneficial microorganisms, antimicrobial metabolites, alternative protein sources, and traditional food practices. The research associated with Guiomar Melgar Lalanne contributes to these areas by connecting laboratory-based microbial studies with broader questions concerning food systems and sustainable resource utilization.[2]

Research Profile

The researcher’s profile reflects sustained scholarly activity across several complementary areas of Food Sciences. Research topics include the technological behavior of food-associated bacteria, antimicrobial properties of probiotic microorganisms, peptidomic characterization, and the evaluation of edible insects as culturally relevant and potentially sustainable food resources. This combination of microbiological, technological, and food-system perspectives supports a broad approach to contemporary challenges in food research.[1][4]

Research Contributions

  • Investigation of microbial resistance to technological stress conditions relevant to food processing.
  • Assessment of antimicrobial activity and bioactive peptide profiles in halotolerant probiotic bacteria.
  • Analysis of traditional edible insects in Latin America through sustainability and strategic development perspectives.
  • Documentation of the harvesting and food-related significance of the chicatana ant in Mexico.
  • Integration of microbiological evidence with sustainable food-system research.

Publications

Research Impact

The available Scopus profile records 48 documents, 1,139 citations, and an h-index of 15. These indicators suggest a sustained publication history and measurable scholarly visibility within the indexed literature. Citation-based metrics provide one perspective on research influence and should be considered together with methodological quality, disciplinary context, collaboration, and the practical relevance of published findings.[5]

Award Suitability

The Best Researcher Award is appropriate for recognizing a scholarly record that demonstrates sustained productivity, interdisciplinary relevance, and continued contributions to a specialized field. Guiomar Melgar Lalanne’s work addresses established and emerging themes in Food Sciences, including microbial functionality, antimicrobial compounds, traditional food knowledge, and sustainable protein resources. The breadth of these research areas and the documented publication and citation record support consideration within the International Academic Achievements & Awards program.

Conclusion

Guiomar Melgar Lalanne has developed a research profile centered on scientific questions relevant to food microbiology, biotechnology, sustainable food systems, and alternative nutritional resources. The publication record demonstrates continuing engagement with both laboratory-based and food-system research. Recognition through the Best Researcher Award acknowledges the academic contribution of this body of work and its relevance to ongoing developments in Food Sciences.

References

  1. Elsevier. (2026). Modelling the resistance of Fructobacillus spp. to technological stress conditions. Food Bioscience.
    https://doi.org/10.1016/j.fbio.2026.109567
  2. Emerald Publishing. (2026). A SWOT analysis of traditionally edible insects in Latin America with an emphasis in strengths and opportunities. British Food Journal. https://doi.org/10.1108/BFJ-09-2025-1267
  3. Emerald Publishing. (2026). Harvesting wild edible insects: the case of chicatana ant (Atta mexicana) in Mexico. British Food Journal.
    https://doi.org/10.1108/BFJ-09-2025-1195
  4. Springer Nature. (2026). Antimicrobial Activity and Peptidomic Analysis of Halotolerant Lactiplantibacillus plantarum CH. Probiotics and Antimicrobial Proteins. https://doi.org/10.1007/s12602-025-10504-7
  5. Elsevier. (n.d.). Scopus author details: Guiomar Melgar Lalanne, Author ID 55774093800. Scopus. https://www.scopus.com/pages/authors/55774093800

Iftikhar Ali Khan | Food Science | Best Researcher Award

Published on by Academic Achievements

Dr.Iftikhar Ali Khan | Food Science | Best Researcher Award 

Postdoctoral Research Fellow Shenzhen University China

Iftikhar Ali Khan is a dedicated researcher and educator specializing in food science, particularly focusing on food chemistry and safety. He has a strong background in investigating the molecular mechanisms and kinetic analysis of food components, aiming to improve food safety and quality.

Profile

Scopus

Education 🎓

Iftikhar holds a Doctor of Philosophy (Ph.D.) in Food Science & Engineering-Animal Products Technology from Nanjing Agricultural University, China. He also has a Master of Philosophy (MPhil) in Animal Products Technology from Sindh Agriculture University, Pakistan, and a Doctor of Veterinary Medicine (DVM) from the same institution.

Experience 💼

Currently, Iftikhar is a Postdoctoral Scholar at the College of Chemistry and Environmental Engineering, Shenzhen University, China. Previously, he served as a Postdoctoral Scholar at the Institute of Agro-products Processing, Jiangsu Academy of Agricultural Sciences (JAAS), and as a Senior Lecturer at Baqai College of Veterinary Sciences in Pakistan. His work primarily involves the study of food safety, focusing on mitigating harmful byproducts and enhancing the nutritional quality of meat products.

Research Interests 🔬

Iftikhar’s research interests include the chemistry of heat-induced carcinogens such as heterocyclic amines and polycyclic aromatic hydrocarbons, their mechanisms of formation, and methods of inhibition in heated meat products. He also explores the antioxidant potential of natural extracts and their impact on food safety and quality.

Awards 🏆

Iftikhar has received numerous awards, including the Wiley Top Cited Article Award (2020-2021) for his research on the antioxidant potential of chrysanthemum morifolium flower extract in meat products. He was also honored as the Excellent International Student Leader and Excellent International Student of the Year at Nanjing Agricultural University.

Publications 📚

  1. Attenuation of heterocyclic amine formation and lipid and protein oxidation in air-fried fish fillets by marination with selected legume seed extracts (2023) – Food Chemistry. DOI: 10.1016/j.foodchem.2023.137592 – Cited by: 8 articles
  2. Editorial: Hazardous substances from food processing: formation and control, biotoxicity and mitigation (2022) – Frontiers in Nutrition. DOI: 10.3389/fnut.2022.1118936 – Cited by: 6 articles
  3. Mitigation of heterocyclic amines by phenolic compounds in allspice and perilla frutescens seed extract: the correlation between antioxidant capacities and mitigating activities (2021) – Food Chemistry, DOI: 10.1016/j.foodchem.2021.130845 – Cited by: 15 articles
  4. Heterocyclic amines in cooked meat products, shortcomings during evaluation, factors affecting their production, risk assessment, and mitigation strategies (2021) – Meat Science, DOI: 10.1016/j.meatsci.2021.108693 – Cited by: 10 articles
  5. Inhibitory effect of chrysanthemum morifolium flower extract on the formation of heterocyclic amines in goat meat patties cooked by various cooking methods and temperatures (2018) – Meat Science, DOI: 10.1016/j.meatsci.2018.07.027 – Cited by: 25 articles
  6. Occurrence of heterocyclic amines in commercial fast-food meat products available on the Chinese market and assessment of human exposure to these compounds (2019) – Journal of Food Science, DOI: 10.1111/1750-3841.14501 – Cited by: 12 articles
  7. Antioxidant potential of chrysanthemum morifolium flower extract on lipid and protein oxidation in goat meat patties during refrigerated storage (2020) – Journal of Food Science, DOI: 10.1111/1750-3841.15036 – Cited by: 20 articles
  8. Perilla frutescens seed meal as a fat substitute mitigates heterocyclic amine formation and protein oxidation and improves fatty acid profile of pan-fried chicken patties (2022) – Frontiers in Nutrition, DOI: 10.3389/fnut.2022.975831 – Cited by: 5 articles
  9. Evaluation of partial salt-replacement with konjac glucomannan on chicken batters: Edible quality and physicochemical properties of heat-set gel (2022) – Food Chemistry, DOI: 10.1016/j.foodchem.2022.132952 – Cited by: 7 articles
  10. Evaluation of ultrasound-assisted L-histidine marination on beef M. semitendinosus: Insight into meat quality and actomyosin properties (2022) – Ultrasonics Sonochemistry, DOI: 10.1016/j.ultsonch.2022.105987 – Cited by: 3 articles
  11. Flavonoid derivatives formed from inhibition of harmful Maillard product formation in thermally-processed foods: potential benefits, and health risks (Under review) – Comprehensive Reviews in Food Science and Food Safety.
  12. Effects of Cooking Methods and Tea Marinades on the Formation of Heterocyclic Amines and Benzo[a]pyrene in Grilled Drumsticks (2020) – Journal of Food Protection, DOI: 10.4315/JFP-19-398 – Cited by: 18 articles
  13. Protein oxidation in muscle-based products: Effects on physicochemical properties, quality concerns, and challenges to food industry (2022) – Food Research International, DOI: 10.1016/j.foodres.2022.111322 – Cited by: 4 articles