Milena Terzić | Food Technology | Best Researcher Award

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Dr. Milena Terzić |  Food Technology | Best Researcher Award

Research Associate at University of Novi Sad Faculty of Technology, Serbia

🌟 Dr. Milena Terzić is a Serbian researcher and innovator specializing in food biotechnology and biochemistry. With a Ph.D. in Food Technology and vast experience in academia and industry, she has led numerous projects and pioneered innovations connecting science and industry. She excels in product formulation, scientific project management, and business collaboration, contributing significantly to the food and pharmaceutical industries.

Profile

scholar

Education🎓

Ph.D. in Food Technology, Faculty of Technology, University of Novi Sad (2015-2020) MSc in Biochemistry, Faculty of Sciences, University of Novi Sad (2013-2014)  BSc in Biochemistry, Faculty of Sciences, University of Novi Sad (2009-2013)  Certifications: HACCP Administrator, ISO 9001, ISO 22000

Experience💼

Research Associate, University of Novi Sad (2021–present)  Scientific Project Manager, Swiss Rockets (2023–present)  Food Biotechnologist, Unisix-X (2020) Higher Education Assistant Researcher, University of Montenegro (2014-2015)

Awards and Honors🏅

Numerous accolades for advancing research and innovation in food technology and biotechnology, including esteemed industry collaborations.

Research Focus🔬

Innovating food products with added value  Exploring bioactive molecules in wild plants Developing eco-friendly technologies for pharmaceutical and food applications

Publication  Top Notes

Advancements in Extraction Techniques:

The research emphasizes the benefits of contemporary and green extraction techniques for obtaining bioactive compounds from plants like elderberry, nettle leaves, and Helichrysum italicum. These methods improve yield, maintain compound integrity, and reduce environmental impact.

Functional Foods and Nutraceuticals:

Many studies explore the application of plant extracts, such as elderberry juice, elderberry wine, and nettle-enriched bread, in creating functional foods with health-promoting properties.

Chemical Profiling:

Detailed chemical characterization, including essential oil profiling and phenolic compound analysis, is a recurring theme. Studies assess antioxidant, enzyme-inhibitory, and cytotoxic effects, linking chemical makeup to biological activities.

Biological Activities:

Extracts are tested for diverse biological activities, such as antimicrobial, antioxidant, enzyme inhibition, and cytotoxic properties, highlighting their pharmacological potential.

Impact of Processing Techniques:

Research also investigates the effects of drying, extraction, and distillation methods on the chemical composition and bioactivity of plant-derived compounds.

Innovative Applications:

Articles demonstrate how bioactive compounds can be utilized in rural tourism, as seen in studies from Vojvodina, and their potential for developing value-added products like elderberry juice enriched with guarana.

Conclusion

The candidate is highly suitable for the Research for Best Researcher Award due to their outstanding academic credentials, diverse project portfolio, and impactful contributions to food technology and biochemistry. Their blend of technical skills, practical knowledge, and industry experience positions them as a strong contender. Focusing on global collaborations, leadership roles, and high-impact publications will further cement their legacy as a pioneering researcher.

Md Hafizur Rahman | Food Science | Best Researcher Award

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Dr. Md Hafizur Rahman | Food Science | Best Researcher Award

Assistant Professor at Khulna Agricultural University, Bangladesh

Dr. Md Hafizur Rahman is an Assistant Professor at Khulna Agricultural University, Bangladesh, in the Department of Quality Control and Safety Management. With a PhD from the Chinese Academy of Agricultural Sciences, Dr. Md Hafizur Rahmanhas established expertise in agro-product processing, focusing on food safety and gluten-free products. As a dedicated academic, Dr. Md Hafizur Rahman  has previously held positions as a Lecturer at KAU and a Postdoctoral Fellow at Jashore University of Science and Technology. Their research has contributed to the field of advanced food processing techniques, particularly in gluten-free product formulation, agro-product preservation, and quality control. Dr. Md Hafizur Rahman is passionate about mentoring students, guiding them through research projects, and helping them excel in the agro-processing field.

Publication Profile

scholar

Education🎓

PhD in Agro-Product Processing and Utilization from the Chinese Academy of Agricultural Sciences (CAAS), Beijing, China, focusing on High Hydrostatic Pressure Treated Starches in Gluten-Free Dough.  MS in Agro-Processing from Bangabandhu Sheikh Mujibur Rahman Agricultural University, Bangladesh, specializing in consumer preferences for Gluten-Free Bread (CGPA: 3.70/4.00). BS in Agriculture from the same university, covering key subjects like agronomy, biochemistry, crop production, fish culture, and soil conservation (CGPA: 3.64/4.00) Dr. Md Hafizur Rahman ‘s education provided a strong foundation in food processing technology, post-harvest physiology, and quality control, with a clear focus on sustainable agro-processing and food safety management.

Experience  🧑‍🏫 

Assistant Professor at Khulna Agricultural University (07/2023–Present) – Leading research and teaching in food safety and quality control. Lecturer at KAU (07/2022–06/2023) – Focused on food sciences and mentoring student projects.  Postdoctoral Fellow at Jashore University of Science and Technology (06/2021–06/2022) – Conducted research in agro-product processing technology. Postdoctoral Research Associate at NAME Lab, Jashore University (01/2021–06/2021) – Specialized in nano-bio materials and advanced food processing.  Research Assistant at Rural Development Academy (03/2016–06/2017) – Supervised preservation techniques for agro-products. Dr. Md Hafizur Rahman has extensive experience in teaching, supervising research projects, and advancing agro-product technology.

Awards and Honors🏅 

Outstanding PhD Thesis Award from the Chinese Academy of Agricultural Sciences for groundbreaking research on gluten-free dough treated with high hydrostatic pressure. Best Postdoctoral Researcher Award at Jashore University of Science and Technology for contributions to agro-product processing technology (2022)  Research Excellence Award from Bangabandhu Sheikh Mujibur Rahman Agricultural University for the innovative thesis on gluten-free bread formulation (2016). Top Presenter Award at the International Conference on Agro-Processing, recognizing impactful contributions to gluten-free product research. Dr. Md Hafizur Rahman is recognized for their exceptional contributions to food safety and agro-product innovation, with a commitment to driving forward research and practical applications in the industry.

Research Focus🔬 

Gluten-Free Product Formulation: Developing consumer-preferred gluten-free products with improved aeration properties using high hydrostatic pressure-treated starches. Agro-Product Preservation: Enhancing the shelf-life and safety of agro-products through innovative processing techniques.  Food Safety and Quality Control: Conducting research on best practices in food safety management, particularly in packaging, preservation, and post-harvest processing.  Sustainable Agro-Processing: Focusing on environmentally friendly methods in processing crops, dairy, meat, and fish, ensuring quality and safety. Dr. Md Hafizur Rahman  is driven by a passion for ensuring food safety and developing advanced processing techniques that cater to gluten-free consumers and agro-product industries.

 

Publication  Top Notes

Near infrared system coupled chemometric algorithms for enumeration of total fungi count in cocoa beans neat solution

Authors: FYH Kutsanedzie, Q Chen, MM Hassan, M Yang, H Sun, MH Rahman

Journal: Food Chemistry 240, 231-238 (2018)

Citations: 145

An Insight into the Gelatinization Properties Influencing the Modified Starches Used in Food Industry: A review

Authors: Chakraborty I, Pooja N, Mal SS, Paul UC, MH Rahman & Mazumder N

Journal: Food and Bioprocess Technology (2022)

Citations: 111

A large Raman scattering cross-section molecular embedded SERS aptasensor for ultrasensitive Aflatoxin B1 detection using CS-Fe3O4 for signal enrichment

Authors: Q Chen, M Yang, X Yang, H Li, Z Guo, MH Rahman

Journal: Spectrochimica Acta Part A (2018)

Citations: 91

A review on application of controlled released fertilizers influencing the sustainable agricultural production: A Cleaner production process

Authors: MH Rahman, KMS Haque, MZH Khan

Journal: Environmental Technology & Innovation 23, 101697 (2021)

Citations: 81

Functional dairy products as a source of bioactive peptides and probiotics: current trends and future prospectives

Authors: M Ali, M Kamal, MH Rahman, M Siddiqui, M Haque, KK Saha

Journal: Journal of Food Science and Technology (2021)

Citations: 73

Comparative study of the effects of high hydrostatic pressure on physicochemical, thermal, and structural properties of maize, potato, and sweet potato starches

Authors: MH Rahman, TH Mu, M Zhang, MM Ma, HN Sun

Journal: Journal of Food Processing and Preservation (2020)

Citations: 29

Synthesis and Characterization of a Mixed Nanofertilizer Influencing the Nutrient Use Efficiency, Productivity, and Nutritive Value of Tomato Fruits

Authors: MH Rahman, MN Hasan, S Nigar, F Ma, MAS Aly, MZH Khan

Journal: ACS Omega (2021)

Citations: 24

Study on different nano fertilizers influencing the growth, proximate composition and antioxidant properties of strawberry fruits

Authors: MH Rahman, MN Hasan, MZH Khan

Journal: Journal of Agriculture and Food Research 6, 100246 (2021)

Citations: 20

Comparative study of thermo-mechanical, rheological, and structural properties of gluten-free model doughs from high hydrostatic pressure treated maize, potato, and sweet potato starches

Authors: MH Rahman, M Zhang, HN Sun, TH Mu

Journal: International Journal of Biological Macromolecules 204, 725-733 (2022)

Citations: 18

An insight on sources and biodegradation of bioplastics: a review

Authors: N Pooja, I Chakraborty, MH Rahman, N Mazumder

Journal: 3 Biotech 13 (7), 220 (2023)

Citations: 12

Conclusion

The candidate possesses exceptional academic qualifications, relevant postdoctoral research experience, and a solid foundation in agro-product processing and food science. Their research is innovative, addressing contemporary challenges in food safety, gluten-free products, and food preservation. Although they could improve in areas such as research visibility, international networking, and project leadership, they demonstrate immense potential and are well-qualified for consideration for the Best Researcher Award. With ongoing efforts to publish widely and collaborate globally, this candidate is likely to become a leading voice in food science research.

El-Sayed Bakr | Nutrition | Best Researcher Award

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Assoc Prof Dr. El-Sayed Bakr | Nutrition | Best Researcher Award

Associate Professor at Umm Al-Qura University, Saudi Arabia

Dr. Eman H. Bakr is an Egyptian Associate Professor in Clinical Nutrition at Umm Al-Qura University, KSA, with over two decades of expertise in nutrition and food science. Born on February 19, 1980, in Egypt, she holds a PhD in Nutrition and Food Science. Dr. Bakr has significantly contributed to both the academic and clinical fields, particularly in the Middle East. Fluent in Arabic and English, she is married and a proud mother of five. Her research interests focus on nutrition, public health, and biological sciences. Throughout her career, she has taught a wide range of nutrition-related courses and has been involved in numerous clinical studies, mentoring students and professionals alike.

Publication Profile

scholar

Education🎓

Dr. Eman H. Bakr earned her Ph.D. in Nutrition and Food Science in 2009 from Minufiya University, Egypt. She had previously completed her M.Sc. in the same field at Minufiya University in 2006, after earning her B.Sc. in Nutrition and Food Science in 2001 from the same institution. Her education provided her with an in-depth understanding of human nutrition, clinical nutrition, and food sciences, establishing her expertise in these domains. She has continually updated her knowledge by participating in advanced research in clinical nutrition, bridging the gap between theoretical knowledge and practical application. Her educational journey laid a solid foundation for her academic and professional career in both Egypt and Saudi Arabia. 🍽️

Experience 💼

Dr. Eman H. Bakr started her academic career in 2002 as a Demonstrator in Nutrition and Food Science at Minufiya University. She rose through the ranks, becoming an Assistant Lecturer in 2006 and a Lecturer in 2009. In 2012, she expanded her expertise to Umm Al-Qura University in Saudi Arabia as an Assistant Professor in Clinical Nutrition. Since 2017, she has been serving as an Associate Professor at Umm Al-Qura University, while also holding a Professorship at Minufiya University since 2022. Dr. Bakr’s career spans over 20 years of teaching, research, and clinical practice, focusing on applying nutrition science to real-world health challenges.

Awards and Honors 🏆🎖️

Throughout her distinguished career, Dr. Eman H. Bakr has received multiple accolades for her contributions to nutrition science. She has been recognized for her innovative research and exceptional teaching in both Egypt and Saudi Arabia. Her achievements have not only enhanced the field of clinical nutrition but also improved public health nutrition programs. Dr. Bakr’s dedication to academic excellence and her role in advancing nutrition education have earned her several honors, including awards from Minufiya University and Umm Al-Qura University. She remains committed to furthering her research while mentoring the next generation of nutritionists.

Research Focus 📜

Dr. Eman H. Bakr’s research focuses on the intersections of clinical nutrition, public health, and biological sciences. She is particularly interested in medical nutrition therapy (MNT), malnutrition diseases, and the impact of dietary interventions on health outcomes. Her work also delves into nutritional biostatistics, food analysis, and community nutrition. She actively participates in research projects aimed at improving food services in hospitals, examining food economics, and exploring the nutritional needs of various populations. Dr. Bakr’s research contributes to both the academic and healthcare sectors, influencing policies and practices related to nutrition and public health.

Publication  Top Notes

Prevalence of vitamin B12 deficiency in metformin-treated type 2 diabetic patients: This cross-sectional study explores the link between long-term metformin use and B12 deficiency in diabetic patients (2022).

Green tea’s effect on obesity and liver status: A 2014 study assessing how aqueous green tea extract impacts obesity and liver health in experimental rats.

Nutritional assessment of type II diabetics: Focuses on the nutritional challenges of type II diabetes and how it affects patients (2015).

Hepatorenal protection by Salvadora persica extract: Examines the antioxidative, anti-inflammatory, and anti-apoptotic effects of Salvadora persica against drug-induced liver and kidney damage (2022).

Comparison of weight loss methods: Compares the efficacy of drugs (orlistat, chitocal) with natural supplements (green tea, apple cider vinegar) for weight loss and liver protection (2021).

Knowledge and attitudes toward vegetarianism in Saudi Arabia: Surveys the Saudi population’s understanding and attitudes toward vegetarianism (2023).

Immunomodulatory effects of Phyllanthus emblica and Costus speciosus: Investigates the immunomodulatory potential of these plant extracts in immunosuppressive rats (2020).

Conclusion

The candidate is well-suited for the Best Researcher Award in the field of nutrition due to his strong academic background, comprehensive research experience, and dedication to education. He has shown leadership in academia and a consistent focus on advancing clinical nutrition and public health. To further enhance his candidacy, the candidate could focus on increasing his international research presence and securing research funding. Nonetheless, his contributions to both Egyptian and Saudi academic institutions make him a strong contender for this award.

Dr. Shoshana Ginsburg | Wildfire Prevention | Best Researcher Award

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Dr.  The Ohio State University, United States

Dr. Shoshana Ginsburg, with a Ph.D. in Food Science & Technology from The Ohio State University, excels in food chemistry and lipid science. Her research includes transesterification effects on fats, lipid crystallization, and antioxidant extraction from rosemary leaves. Notable publications include work in the Journal of the Science of Food and Agriculture and ACS Food Science & Technology. Dr. Ginsburg has extensive teaching experience, including high school biology and university-level food science courses. She has received multiple awards, including the Food Science and Technology Associateship and Graduate Research Associateship. Her expertise spans advanced analytical techniques and mentoring in academia.

 

Professional Profiles:

Scopus

🌟 Summary of Qualifications

Competent, innovative, and highly motivated, Dr. Shoshana Ginsburg holds a Doctorate in Food Science & Technology from The Ohio State University. With broad expertise in chemistry, food, and nutrition sciences, she excels in evaluating food properties and conducting both quantitative and qualitative research. Her notable research includes antioxidant extraction from rosemary leaves and the transesterification of butteroil, focusing on lipid chemistry and crystallization. Dr. Ginsburg also has substantial experience mentoring students and teaching high school biology. 🌱📚

🎓 Education

Ph.D. in Food Science & Technology The Ohio State University, Columbus, OH (3.69 GPA) May 2024M.S. in Food Science & Technology The Ohio State University, Columbus, OH (3.68 GPA) August 2019B.A. in Chemistry The Ohio State University, Columbus, OH (3.48 GPA) Minor: Political Science December 2017Study Abroad Stern College for Women – Yeshiva University, New York, NY 2015-16

🏆 Honors and Awards

Food Science and Technology Associateship and Scholarship, The Ohio State University (2018, 2020)Graduate Research Associateship (2019-2024)

🔬 Research Experience

Research Assistant
Dept. of Food Science and Technology, The Ohio State University
2018-2024Investigated chemical transesterification effects on fats and oils.Studied lipid crystallization and structuring using advanced techniques like DSC, NMR, and GC.Designed a method for quantifying phenolic diterpenes and analyzed volatile compounds in lipid solutions.

📚 Abstracts and Publications

Ginsburg, S., Katz, T., & Jimenez-Flores, R. “Chemical Transesterification of Coconut and Corn Oils using Different Metal Hydroxides.” Journal of the Science of Food and Agriculture.Ginsburg, S., & Jiménez-Flores, R. “Chemical Esterification and Glycerolysis of Butteroil.” ACS Food Science & Technology.Katz, T., Ginsburg, S., & Jimenez-Flores, R. “Reducing Butter Firmness with Chemically Esterified Butter Oil.” JDS Communications.Ginsburg, S., & Maleky, F. “Extraction of Lipid Soluble Antioxidants from Rosemary Leaves Using Vegetable Oils.” Food Research International.

🧑‍🏫 Teaching Experience

High School Biology Teacher Columbus Torah Academy 2023-2024Taught biology to 9th and 10th graders, prepared lesson plans, and assessed student performance.Conducted laboratory experiments and prepared students for the Ohio Biology state exam.Lecturing and Teaching Assistantship
Dept. of Food Science and Technology, The Ohio State University 2018-2023Assisted in courses such as Food Chemistry, Food Processing, and Dairy Processing.Set up laboratory experiments, taught necessary information, and graded assessments.Tutor Self-Employed 2015-2019Provided tutoring in subjects including math, biology, and chemistry for various school levels.

Strengths for the Award

  1. Exceptional Research Background: Dr. Ginsburg’s research in food science and technology is robust and innovative. Her work on the chemical transesterification of fats and oils, as well as her studies on antioxidant extraction from rosemary leaves, demonstrates a deep understanding of both theoretical and applied aspects of food science. Her research is well-documented through publications in reputable journals like ACS Food Science & Technology and the Journal of the Science of Food and Agriculture.
  2. Diverse Skill Set: Dr. Ginsburg’s expertise spans several advanced analytical techniques, including Gas Chromatography (GC), High-Performance Liquid Chromatography (HPLC), Differential Scanning Calorimeter (DSC), and Nuclear Magnetic Resonance (NMR). This diverse skill set is crucial for conducting comprehensive and high-quality research in food science.
  3. Strong Academic Foundation: With a Ph.D. and M.S. in Food Science & Technology from The Ohio State University, Dr. Ginsburg has a solid academic background. Her GPA (3.69 for Ph.D. and 3.68 for M.S.) reflects her academic excellence and dedication.
  4. Teaching and Mentoring Experience: Her experience as a lecturer and teaching assistant at The Ohio State University, coupled with her role as a high school biology teacher, highlights her ability to communicate complex concepts effectively. This experience is valuable for mentoring future researchers and contributing to the academic community.
  5. Awards and Honors: Dr. Ginsburg has received several accolades, including the Food Science and Technology Associateship and Scholarship, which further attests to her recognized contributions and potential in her field.

Areas for Improvement

  1. Broader Research Impact: While Dr. Ginsburg has an impressive track record in her specific areas of research, expanding her work to address broader or emerging issues in food science could enhance her impact. For instance, integrating research on sustainability or novel food technologies might increase the relevance and applicability of her findings.
  2. Increased Citation and Recognition: Although she has a solid number of citations, further increasing her publication’s visibility and impact could strengthen her position as a leading researcher. Engaging more with high-impact journals and international conferences could help achieve this.
  3. Collaboration and Interdisciplinary Work: Engaging in interdisciplinary research or collaborations with professionals from related fields such as environmental science or biotechnology could provide new insights and enhance the breadth of her research.

 

✍️Publications Top Note :

Chemical Esterification and Glycerolysis of Butteroil and Its Effects on Its Fractions’ Lipid Crystallization
Authors: Ginsburg, S.R., Jiménez-Flores, R.
Journal: ACS Food Science and Technology
Year: 2024
Volume: 4
Issue: 4
Pages: 880–888
Access: Open access
Abstract: This link is disabled.

Chemical Transesterification of Coconut and Corn Oils Using Different Metal Hydroxides as Catalysts to Determine the Chemical and Physiochemical Changes to the Oils
Authors: Ginsburg, S.R., Katz, T., Jiménez-Flores, R.
Journal: Journal of the Science of Food and Agriculture
Year: 2024
Access: Open access
Abstract: This link is disabled.

Extraction of Lipid-Soluble Antioxidants from Rosemary Leaves Using Vegetable Oils
Authors: Ginsburg, S.R., Maleky, F.
Journal: International Journal of Food Science and Technology
Year: 2020
Volume: 55
Issue: 9
Pages: 3135–3144
Citations: 9
Abstract: This link is disabled.

Conclusion

Shoshana Ginsburg is a highly qualified candidate for the Best Researcher Award. Her extensive research experience, advanced technical skills, and strong academic background make her an excellent choice. By expanding her research scope and increasing her visibility in the field, she could further solidify her position as a leading researcher in food science and technology. Her contributions already show significant promise, and continued growth in these areas will further enhance her impact on the field.

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

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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.