Dr. Magdalena Dykiel | marinade | Best Research Article Award

Posted on by ScienceFather

Dr. Magdalena Dykiel | marinade | Best Research Article Award

University Lecturer, State University of Applied Sciences in Krosno, Poland

Dr. [Name] is a researcher specializing in food production and processing technologies, animal welfare, and quality of animal products. With a strong background in scientific research, Dr. [Name] has published several peer-reviewed articles on topics such as marinating, food storage, and animal welfare. Their work focuses on improving the quality and sustainability of food products.

Profile

scopus

 

🎓 Education

– PhD in Food Science or related field (exact degree and institution not specified) 📚
– Research expertise in food production and processing technologies, animal welfare, and quality of animal products 🥗

👨‍🔬 Experience

– Researcher in food science and technology 🔬– Published several peer-reviewed articles on food production and processing technologies, animal welfare, and quality of animal products 📝– Experienced in studying the impact of storage methods, marinating, and other technological treatments on food quality

🔍 Research Interest

– Food production and processing technologies 🍔– Animal welfare and quality of animal products 🐓– Food storage and shelf life 📦– Technological treatments vs. quality of animal products 🍗– Functional and fortified foods 🥗– Traditional and regional foods 🌮

🏆Awards and Honors

– No specific awards or honors mentioned in the provided text 🙅‍♂️

📚 Publications

1. “Effect of Marinade of Fermented Unpasteurised Fruit Vinegars on Poultry Meat Quality” 🍗
2. “Effect of marinating pork using fermented unpasteurized vinegars on its rheological properties” 🥩
3. “Influence of Storage Packaging Type on the Microbiological and Sensory Quality of Free-Range Table Eggs” 🥚
4. “A Comparison of the Plumage Condition of Three Egg-Laying Poultry Genotypes Housed in Non-Cage Systems” 🐓
5. “The effect of storage duration on some quality parameters of eggs”

Conclusion

The candidate is a promising researcher with a strong publication record and innovative research focus. Their interdisciplinary research approach and collaboration with other researchers are notable strengths. While there are areas for improvement, the candidate’s achievements and contributions to the field of food science make them a strong contender for the Best Researcher Award.

Prof Dr. Maria Cristina Perotti | ingredientes proteicos | Excellence in Research

Posted on by ScienceFather

Prof Dr. Maria Cristina Perotti | ingredientes proteicos | Excellence in Research

Prof Dr. Maria Cristina Perotti , Universidad Nacional del Litoral, CONICET, Argentina

Prof Dr. Maria Cristina Perotti is academic and researcher in the field of renewable energy, holds a PhD in Bio systems Engineering from Kangwon National University, South Korea. His academic journey has been marked by a profound dedication to advancing solar energy technologies, specifically in solar thermal harvesting and its integration into agricultural and architectural applications.

 

Professional Profiles:

Scopus

Orcid

Education and Training

PhD in Chemistry
Specialization: Dairy Science and Technology
Institution: Universidad Nacional del Litoral, Santa Fe, Argentina
Thesis: “Influence of the replacement of natural whey starter by selected strains of thermophilic lactobacilli on the lipolysis process of typical Argentine hard cheeses”
Grade: 10
Date: April 2003
Classification: Category “A” by CONEAU

Skills and Competences

Languages:

Spanish (Mother tongue)English (B1 – Independent user)French (B1 – Independent user)Communication Skills:

Effective communicator with experience in teaching, research collaboration, and presenting at seminars and conferences.

Organizational Skills:

Proven ability to manage scientific projects, organize seminars, congresses, and scientific events, and participate in project evaluation and university management activities.

Technical Skills:

Research in dairy science and technology.Proficient in Microsoft Office, SPSS 14.0, STATGRAPHICS Plus 5.1.

📖 Publications Top Note :

Conjugated linoleic acid-enriched yoghurts development through homogenization: Study of fatty acids, volatile compounds profiles and physicochemical, rheological and sensory properties
Vélez, M.A., Wolf, V., Zeiter, A., Cuffia, F., Perotti, M.C.
International Journal of Dairy Technology, 2024
Study focuses on enhancing yogurt with conjugated linoleic acid (CLA) through homogenization, examining its impact on various properties.

Study of volatile compounds profiles in milk matrices using Enterococcus faecalis EstA and Rhizomucor miehei lipase
Vélez, M.A., Wolf, V.I., Espariz, M., Hynes, E., Perotti, M.C.
Food Research International, 2023, 169, 112861
Research on the profiles of volatile compounds in milk matrices, utilizing specific strains and enzymes.

Impact of protein-providing milk ingredients on volatile compounds, microstructure, microbiology and physicochemical characteristics of yogurts
Vénica, C.I., Wolf, I.V., Spotti, M.J., Mercanti, D.J., Perotti, M.C.
Food Bioscience, 2023, 53, 102588
Explores how protein-rich milk ingredients affect the overall quality of yogurts.

Impact of the use of skim milk powder and adjunct cultures on the levels of organic acid and carbohydrates, volatile compounds and sensory properties of Cremoso cheese
Giménez, P., Peralta, G.H., Batistela, M.E., Hynes, E.R., Bergamini, C.V.
International Dairy Journal, 2023, 140, 105594
Analyzes the effects of milk powder and adjunct cultures on Cremoso cheese characteristics.

Testing a cost-affordable microfiltration method to prevent eye formation in cheeses
Giménez, P., Bergamini, C.V., Peralta, G.H., Perotti, M.C., Hynes, E.R.
Journal of Food Process Engineering, 2023, 46(4), e14280
Evaluates a new microfiltration method to improve cheese texture by preventing unwanted holes.

Influence of commercial starter culture on fermentation dynamics and quality characteristics of yogurts obtained with different formulations
Vénica, C.I., Wolf, I.V., Beret, M.V., Binetti, A., Perotti, M.C.
Journal of the Science of Food and Agriculture, 2023, 103(2), 569-575
Examines how different starter cultures influence yogurt quality.

Editorial: Low-fat and low-salt cheeses: Technological strategies to improve the nutritional profile and sensory characteristics
Bergamini, C., Hynes, E., Trujillo, A.-J., Perotti, M.C.
Frontiers in Nutrition, 2023, 10, 1155604
Discusses strategies for making healthier cheese without compromising taste.

Significance of lactose in dairy products
Goff, H.D., Hynes, E.H., Perotti, M.C., Kelly, P.M., Hogan, S.A.
Advanced Dairy Chemistry: Volume 3: Lactose, Water, Salts and Minor Constituents, 2022, 39–104
Explores the crucial role of lactose in various dairy products.

Biomolecules derived from whey: Strategies for production and biological properties
Perotti, M.C., Vénica, C.I., Wolf, I.V., Quiberoni, A., Bergamini, C.V.
Biomolecules from Natural Sources: Advances and Applications, 2022, 390–432
Investigates methods for extracting and utilizing bioactive molecules from whey.

Calcium absorption and bone retention in normal growing rats by feeding an experimental yogurt-reduced in lactose-containing galactooligosaccharides (GOS)
Seijo, M., Bonanno, M.S., Vénica, C.I., Perotti, M.C., Zeni, S.N.
Study looks at how a specially formulated yogurt impacts calcium absorption and bone health in growing rats.