Michael Kontominas | Food Analysis | Excellence in Research

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Prof Dr Michael Kontominas | Food Analysis | Excellence in Research

Professor at  University of Ioannina, Greece

Michael G. Kontominas is a distinguished figure in the field of Food Chemistry and Technology. He graduated from the University of Athens, Greece in Chemistry in 1975 and obtained his Ph.D. in Food Science, specializing in Food Chemistry, from Rutgers the State University, USA in 1979.

Publication Profile:🌟👨‍🎓

📍 Education:

Chemistry graduate, University of Athens, Greece (March/1975). Ph.D. in Food Science (Food Chemistry concentration), Rutgers the State University, USA (1979)

👨‍🏫 Academic Positions:

Full Professor of Food Chemistry and Technology, University of Ioannina, Greece (1997-present). Visiting scholar at Rutgers University, Michigan State University, Fraunhofer Institute for Food Processing and Packaging

💼 Professional Achievements:

  • Materialized numerous national and international research projects
  • Editor of 3 international journals
  • Supervised 21 Ph.D. and 60 MSc. theses
  • Holder of three patents
  • Technical consultant to the Greek Food and Packaging industry

🏆 Awards:

  • 1st prize winner in national and European contest ‘Ecotrophilia 2011’
  • Developed Eco-friendly food product commercialized as D’AVERO

🔬 Research Focus: Food Analysis

  • Specializes in Food Analysis with a focus on ensuring food safety and quality.

This summary encapsulates the distinguished career and significant contributions of Prof. M.G. Kontominas, particularly highlighting his expertise in Food Analysis.

Citations:

  • Citations: 11,560
  • Documents: 263
  • h-index: 61

Publications Top Notes:

  1. Geographical and botanical differentiation of Mediterranean prickly pear using specific chemical markers
    • Authors: Louppis, A.P., Constantinou, M.S., Kontominas, M.G., Blando, F., Stamatakos, G.
    • Journal: Journal of Food Composition and Analysis, 2023, 119, 105219
    • Citations: 5
  2. Volatile aroma compounds of distilled “tsipouro” spirits: effect of distillation technique
    • Authors: Kokoti, K., Kosma, I.S., Tataridis, P., Badeka, A.V., Kontominas, M.G.
    • Journal: European Food Research and Technology, 2023, 249(5), pp. 1173–1185
    • Citations: 3
  3. Catalysis and Inhibition of Transesterification of Rapeseed Oil over MgO–CaO
    • Authors: Margellou, A.G., Koutsouki, A.A., Petrakis, D.E., Kontominas, M.G., Pomonis, P.J.
    • Journal: Bioenergy Research, 2023, 16(1), pp. 528–538
    • Citations: 1
  4. Characterization and Differentiation of Fresh Orange Juice Variety Based on Conventional Physicochemical Parameters, Flavonoids, and Volatile Compounds Using Chemometrics
    • Authors: Vavoura, M.V., Karabagias, I.K., Kosma, I.S., Badeka, A.V., Kontominas, M.G.
    • Journal: Molecules, 2022, 27(19), 6166
    • Citations: 10
  5. Combined Effect of Chitosan Coating and Laurel Essential Oil (Laurus nobilis) on the Microbiological, Chemical, and Sensory Attributes of Water Buffalo Meat
    • Authors: Karakosta, L.K., Vatavali, K.A., Kosma, I.S., Badeka, A.V., Kontominas, M.G.
    • Journal: Foods, 2022, 11(11), 1664
    • Citations: 8
  6. Effect of starter culture, probiotics, and flavor additives on physico-chemical, rheological, and sensory properties of cow and goat dessert yogurts
    • Authors: Papaioannou, G.M., Kosma, I.S., Dimitreli, G., Badeka, A.V., Kontominas, M.G.
    • Journal: European Food Research and Technology, 2022, 248(4), pp. 1191–1202
    • Citations: 8

Jorge Carlos Ruiz Ruiz | Food Sciences | Best Researcher Award

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Dr Jorge Carlos Ruiz Ruiz | Food Sciences | Best Researcher Award

Profesor-Investigador at  Universidad Anáhuac Mayab, Mexico

Jorge Carlos Ruiz Ruiz is a Mexican national residing in Mérida, Yucatán, Mexico, born on October 11, 1974. He holds a diverse educational background, including a Bachelor’s degree in Chemical Biology from the Universidad Autónoma de Yucatán, a Master’s degree in Food Science and Technology, and a Doctorate in Food Sciences. He has also pursued additional qualifications in university teaching and transdisciplinary dialogue.

Publication Profile:🌟👨‍🎓

Educación:

  • Químico Biólogo Bromatólogo, Universidad Autónoma de Yucatán (2005)
  • Maestría en Ciencia y Tecnología de Alimentos, Universidad Autónoma de Yucatán (2007)
  • Doctorado en Ciencias en Alimentos, Instituto Politécnico Nacional (2011)
  • Diplomado en Docencia Universitaria, Universidad Anáhuac Mayab (2021)
  • Diplomado en Diálogo Transdisciplinar, Universidad Francisco de Vitoria (2023)
  • Maestría en Ciencias Humanas, Universidad Anáhuac Mayab (2023)

Experiencia Docente:

  • Universidad de Ciencias y Artes de Chiapas
  • Universidad Autónoma de Yucatán
  • Universidad del Valle de México, Campus Mérida
  • Instituto Tecnológico de Mérida
  • Universidad Anáhuac Mayab

Experiencia en Investigación:

  • Estancias posdoctorales y docencia en diversas instituciones
  • Investigador titular en diversas instituciones y proyectos
  • Coordinador y miembro de comités de investigación

Jorge Carlos Ruiz Ruiz es un investigador destacado en el campo de la ciencia de los alimentos, con una amplia experiencia en docencia universitaria e investigación interdisciplinaria. Su trabajo ha sido reconocido a nivel nacional e internacional, y su compromiso con el desarrollo sostenible lo posiciona como un líder en su campo

🔬 Research Focus:

Jorge Carlos Ruiz-Ruiz’s research primarily focuses on the development and enhancement of food processing techniques, particularly in the context of legume-based blends. His work delves into optimizing extrusion conditions and enzymatic hydrolysis to improve the nutritional profile and functional properties of various food products. Specifically, he investigates the utilization of hard-to-cook beans and maize blends, cowpea blends, and Phaseolus vulgaris protein hydrolysates to produce bioactive peptides with potential health benefits such as antioxidant and angiotensin I-converting enzyme inhibitory activities. Additionally, he explores the encapsulation of protein hydrolysates to enhance their bioavailability and functionality.

Citations:

Jorge Carlos Ruiz-Ruiz ha sido citado un total de 1719 veces en la literatura académica, con 1220 de esas citas ocurriendo desde 2019. Su índice h es 22 en general y 19 desde 2019, lo que indica que al menos 22 de sus trabajos han sido citados al menos 22 veces cada uno. Su índice i10 es 37 en total y 33 desde 2019, lo que significa que tiene al menos 37 artículos con al menos 10 citas cada uno. Estos números reflejan un impacto significativo en su campo de investigación.

Publications Top Notes