Gaetano Balenzano | Antioxidants | Excellence in Research Award

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Dr. Gaetano Balenzano | Antioxidants | Excellence in Research Award

 University Of Bari Aldo Moro | Italy

Dr. Gaetano Balenzano is a researcher affiliated with the Università degli Studi di Bari Aldo Moro, Bari, Italy, where he contributes to advancing scientific knowledge in fields connected to mycology, nutritional biochemistry, and natural product antimicrobial research. With a growing academic footprint reflected through his, Dr. Balenzano has produced five peer-reviewed scientific publications  5, accumulating 15 citations from 13 citing documents and establishing an h-index of 2, underscoring the emerging influence of his work in the scientific community. His recent open-access contribution, a study on the nutritional composition and antimicrobial properties of the culinary-medicinal mushroom Leccinum scabrum, reflects his research interest in bioactive compounds, functional foods, and the therapeutic potential of natural resources, and has already garnered seven citations, signaling its relevance in contemporary mycology and natural-product research. Across his publications, Dr. Balenzano has collaborated with 23 co-authors, demonstrating strong interdisciplinary engagement and an ability to contribute to multi-institutional scientific efforts. Although specific educational details and editorial responsibilities are not listed in the available record, his research profile showcases a commitment to evidence-based inquiry, collaborative scholarship, and the development of knowledge that supports innovations in health-related and environmental biological sciences. Dr. Balenzano’s evolving body of work positions him as a promising contributor to the global scientific community, with the potential for continued impact through future research, international collaborations, and expanding publication activities.

Profiles: Scopus | ORCID

Publications

1. Microwave-assisted extraction of Pleurotus mushrooms cultivated on ‘Nero di Troia’ grape pomace and evaluation of the antioxidant and antiacetylcholinesterase activities.

2. Ferraro, V., Spagnoletta, A., Rotondo, N. P., Marsano, R., et al. (2024). Hypoglycemic properties of Leccinum scabrum extracts—An in vitro study on α-glucosidase and α-amylase inhibition and metabolic profile determination. Journal of Fungi.

3. Gargano, M. L., Venturella, G., Balenzano, G., Ferraro, V., et al. (2024). Pleurotus nebrodensis (Basidiomycota), a rare endemic mushroom of Sicily: Current and future issues. Italian Botanist.

4. Cirlincione, F., Venturella, G., Gargano, M. L., Mirabile, G., et al. (2024). Medicinal wood decay fungi on large old oaks in the Madonie Mountains (Sicily). Italian Journal of Mycology.

5. Balenzano, G., Lentini, G., Cavalluzzi, M. M., Ferraro, V., Spagnoletta, A., Cirlincione, F., & Gargano, M. L. (2024). Microwave-assisted extraction of Pleurotus mushrooms cultivated on wine grape pomace and antioxidant activity evaluation. In Book of Abstracts – 12th International Medicinal Mushrooms Conference.

 

Ali Rafe | Coacervation Of plant proteins | Young Researcher Award

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Prof. Dr. Ali Rafe | Coacervation Of Plant Proteins | Young Researcher Award

Professor In Food Engineering | Research Institute Of Food Sciecne And Technology | Iran

Prof. Dr. Ali Rafe is a distinguished researcher at the Research Institute of Food Science and Technology in Mashhad, Iran, recognized for his pioneering contributions to food chemistry, colloid science, and biopolymer engineering. With an extensive research portfolio comprising 76 peer-reviewed publications and over 2,065 citations, Dr. Rafe has achieved an impressive h-index of 28, underscoring the global influence and consistent impact of his scholarly work. His interdisciplinary research focuses on the physicochemical properties, coacervation mechanisms, and structural dynamics of food macromolecules, advancing sustainable innovations in food formulation and preservation. Through collaborative projects with over 1,600 international co-authors, he has fostered significant cross-border research partnerships, reinforcing Iran’s leadership in food science research. Dr. Rafe’s studies not only contribute to academic advancement but also hold broad societal relevance enhancing food quality, shelf-life, and nutrition security in developing and developed regions alike. As an active contributor to global scientific dialogues, his work is frequently cited by experts in food technology, biochemistry, and nanomaterials, reflecting interdisciplinary reach and long-term scientific value. Beyond his research output, Dr. Rafe has participated in funded research initiatives, guided emerging scientists, and contributed to the scholarly community through peer review and editorial engagements. His continued commitment to innovation, collaboration, and excellence positions him as a leading voice in contemporary food science, inspiring sustainable research approaches that bridge laboratory science with real-world applications.

Profiles: Scopus | ORCID | Google Scholar

Publications

1. Ghorbani, A., Rafe, A., Hesarinejad, M. A., & Lorenzo, J. M. (2025). Effect of pH and protein to polysaccharide ratio on coacervation of sesame protein isolate–   Tragacanth gum: Structure–rheology function. International Journal of Biological Macromolecules.

2. Sedighi, R., Rafe, A., Rajabzadeh, G., & Pardakhty, A. (2025). Development and characterization of calcium ion‐enhanced nanophytosomes encapsulating   pomegranate fruit extract. Food Science & Nutrition.

3. Ghorbani, A., Rafe, A., Hesarinejad, M. A., & Lorenzo, J. M. (2025). Impact of pH on the physicochemical, structural, and techno‐functional properties of sesame   protein isolate. Food Science & Nutrition.

4. Yousefi, M., Arianfar, A., Hakimzadeh, V., & Rafe, A. (2025). Enhancing the texture and sensory properties of pickled cucumbers with different brine solutions. Foods.

5. Ataollahi Eshkour, M., Ghorbani‐HasanSaraei, A., Rafe, A., Shahidi, S. A., & Naghizadeh Raeisi, S. (2023). Effect of calcium salts on the firmness and   physicochemical and sensorial properties of Iranian black olive cultivars. Foods.