Tag: Nutrition Leadership Award

Ayşe Nur Kahve | Nutrition and Dietetics | Innovative Research Award

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Dr. Ayşe Nur Kahve | Nutrition and Dietetics | Innovative Research Award

Aksaray University | Turkey

Ayşe Nur Kahve is a distinguished academic and researcher in the field of Nutrition and Dietetics, specializing in functional foods, probiotics, nutritional epidemiology, and clinical nutrition. Currently serving as a Lecturer at Aksaray University, she has established herself as a dedicated professional who integrates both academic research and applied nutritional sciences. Her doctoral research at Selçuk University focused on kefir enriched with germinated chickpeas, examining its functional, nutritional, and quality properties. This research has been well-received for its innovative approach to dietary solutions that address both public health concerns and industry needs. Prior to her Ph.D., she earned her Master’s degree from Ankara University, where she investigated vitamin D deficiency and its association with anemia and body composition in obese women, contributing to an important clinical understanding of micronutrient deficiencies. Over the years, she has published in international journals such as Food Science & Nutrition, Revista Chilena de Nutrición, and The Journal of Food. Beyond publications, she has also contributed book chapters, presented at conferences, and participated in research projects addressing childhood obesity and nutritional interventions. Her professional journey demonstrates a balance between academic rigor, applied healthcare experience, and an enduring commitment to improving community health outcomes.

Professional Profile

ORCID | Google Scholar

Education

Ayşe Nur Kahve has pursued a strong academic trajectory in Nutrition and Dietetics, marked by degrees from prominent Turkish universities. She completed her Ph.D. in Nutrition and Dietetics at Selçuk University, Institute of Health Sciences, with a thesis titled “Çimlendirilmiş nohut ilavesiyle üretilen kefirin fonksiyonel, besinsel ve bazı kalite özelliklerinin belirlenmesi” under the supervision of Dr. Ebru Bayrak. Her doctoral research focused on developing functional foods by enriching kefir with germinated chickpeas, bridging food technology and nutritional sciences. Prior to this, she earned a Master’s degree from Ankara University, Institute of Health Sciences, with a thesis titled “Obez kadınlarda serum D vitamini eksikliğinin anemi parametreleri ve vücut bileşimi üzerine etkisi” under the supervision of Prof. Nurcan Yabancı Ayhan. This work highlighted the critical intersection of micronutrient deficiencies and obesity-related health complications. She began her academic journey with a Bachelor’s degree in Nutrition and Dietetics from Mevlana University, where she studied with a 50% scholarship. Her education demonstrates a progressive specialization in nutrition, combining clinical, biochemical, and functional food dimensions. Each degree reflects a clear trajectory toward expertise in nutrition-related diseases, functional food development, and public health nutrition.

Professional Experience

Ayşe Nur Kahve has combined academic teaching, clinical practice, and research to develop a comprehensive professional profile. she has been serving as a Lecturer at Aksaray University Rectorate, where she is actively engaged in teaching, supervising student research, and contributing to institutional development. Her academic role is supported by extensive practical experience in the healthcare sector. she worked as a Clinical Dietitian at the Ministry of Health of Türkiye, where she provided evidence-based nutritional interventions for diverse patient groups, focusing on obesity, chronic disease management, and maternal nutrition. Prior to this, she worked as a Dietitian at Kırşehir Özel Aşıkpaşa Hospital, where she gained experience in private healthcare and patient-centered nutrition counseling. Beyond her professional roles, she has actively contributed to research projects, including the Childhood Obesity Research and the Kefir Functional Properties Project. Her professional experience reflects a unique blend of clinical expertise and academic engagement, allowing her to translate research findings into practical healthcare applications. This dual perspective strengthens her contribution to both community health and academic scholarship.

Research Interests

Ayşe Nur Kahve’s research interests center on the critical intersections of nutrition, health, and functional food innovation. She has a strong focus on functional foods—particularly fermented products like kefir and their potential for improving public health. Her doctoral work on kefir enriched with germinated chickpeas exemplifies this direction, aiming to enhance both nutritional content and functional properties of traditional dietary products. Another central area of her research is micronutrient deficiencies and metabolic health, specifically the role of vitamin D deficiency in obese women and its impact on anemia, body composition, and clinical health markers. She is equally interested in nutritional epidemiology, particularly childhood obesity, contributing to national projects examining obesity prevalence among primary school students. Additionally, she has engaged in research on probiotics, sprout-based nutrition, maternal health, and sports nutrition, as reflected in her national and international publications. Her research interests extend to applied community health interventions, bridging laboratory-based nutritional science with population-level strategies for disease prevention and health promotion. With a growing record of publications and conference contributions, she continues to advance innovative approaches that connect traditional dietary practices with modern nutritional science.

Research Skills

Through her academic and professional journey, Ayşe Nur Kahve has developed a robust skillset in both experimental research methods and clinical applications. Her expertise includes the design and execution of nutritional intervention studies, biochemical and clinical data analysis, and statistical interpretation of nutritional research outcomes. She is skilled in functional food development and characterization, demonstrated in her kefir-based Ph.D. project. Her research portfolio also highlights competencies in anthropometric measurements, dietary assessment techniques, and nutritional epidemiology. She has experience with literature review methodologies, conference presentations, and scientific writing, which have resulted in multiple publications in indexed journals. Additionally, she is proficient in nutritional counseling and clinical dietetics, having worked extensively with patients in both public and private healthcare institutions. Her collaborative work in national projects has further enhanced her ability to conduct team-based, interdisciplinary research. Complementing her technical skills are her academic writing, teaching, and mentoring abilities, which contribute to her effectiveness as a university lecturer. Collectively, her research skills demonstrate an integration of laboratory expertise, clinical application, and academic scholarship.

Awards and Honors

Ayşe Nur Kahve has achieved significant recognition in her academic and professional journey. Her research and publications in international refereed journals—including Food Science & Nutrition, Revista Chilena de Nutrición, and The Journal of Food—underscore her contributions to advancing nutrition science. She has presented papers at various international scientific meetings, such as the International Congress on Sport and Health Research and the International Healthy Nutrition Congress, which reflects her active engagement with the global academic community. She has also contributed a chapter to the scientific book Sağlık Bilimleri Alanında Uluslararası Araştırmalar, further establishing her presence as a contributor to scholarly literature. In addition to her academic achievements, she was awarded scholarships during her undergraduate education, demonstrating her consistent academic excellence. Her involvement in government and university-supported research projects, particularly those addressing public health issues like childhood obesity and functional foods, reflects both recognition of her expertise and trust in her research capacity. Collectively, these achievements highlight her standing as a researcher with strong academic output, meaningful project involvement, and growing international visibility.

Publication Top Notes

  • A study examining the relationship between body weight gained during pregnancy and some characteristics of the newborn — 2018 — 4 citations

  • The role and importance of germinated grains and sprouted products in nutrition — 2023 — 2 citations

  • Anthropometric measurements in adults — 2022 — 2 citations

  • Determination of the Functional, Nutritional, and Some Quality Properties of Kefir Produced With the Addition of Germinated Chickpeas — 2025

  • Relación entre la deficiencia de vitamina D en suero, el estado nutricional y los parámetros de anemia en mujeres con obesidad — 2024

Conclusion

In conclusion, Ayşe Nur Kahve stands out as a committed researcher and educator whose contributions to Nutrition and Dietetics span both academic scholarship and practical health applications. Her research in functional foods, particularly the innovative enrichment of kefir with germinated chickpeas, demonstrates her ability to develop novel dietary solutions with public health relevance. She has also made notable contributions to understanding the links between vitamin D deficiency, obesity, and anemia, further reinforcing her expertise in clinical nutrition. Her dual experience in academia and healthcare allows her to bridge scientific findings with real-world applications, benefiting both her students and the broader community. Through her publications in international journals, book authorship, and conference presentations, she has built a growing academic profile that reflects both quality and relevance. While further expansion of international collaborations and Q1 publications will enhance her future impact, her current trajectory is highly promising. With her strong research foundation, teaching excellence, and dedication to improving public health, she is highly deserving of recognition through the Best Researcher Award, and she is well-positioned to assume future leadership in the field of nutrition science.

Muhammad Tayyab Arshad | Functional Food and Nutrition Program | Best Researcher Award

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Mr. Muhammad Tayyab Arshad | Functional Food and Nutrition Program | Best Researcher Award

Prince of Songkla University | Thailand

Mr. Muhammad Tayyab Arshad is an emerging researcher in the field of Functional Food and Nutrition, currently pursuing his Ph.D. at Prince of Songkla University, Thailand. With a strong foundation in food science and dietetics, he has quickly established himself as a dedicated scholar, publishing 33 research papers, contributing 3 book chapters, and presenting 4 abstracts at international conferences. His research spans a wide spectrum, including nutraceuticals, bioactive compounds, gut health, and sustainable food innovations, with particular emphasis on the role of dietary interventions in preventing chronic diseases. Mr. Arshad has also explored the application of artificial intelligence in food quality and security, highlighting his interdisciplinary approach. His publication record includes works in Wiley, Taylor & Francis, Elsevier, and Oxford Academic journals, earning him over 102 citations. Alongside his academic pursuits, he has been actively involved in community engagement, research dissemination, and academic leadership initiatives, including participation in student-driven activities and professional development programs. With demonstrated expertise, international collaborations, and a growing reputation in functional food research, Mr. Arshad exemplifies the qualities of a forward-thinking researcher committed to addressing global challenges in health, nutrition, and sustainable food systems.

Professional Profile

Scopus | ORCID

Education

Mr. Muhammad Tayyab Arshad’s educational background reflects a consistent commitment to advancing his knowledge in food science and nutrition. He began his academic journey with a Bachelor’s degree in Doctor of Dietetics and Nutritional Sciences (DDNS) from the University of Lahore, Pakistan, where he developed a solid foundation in clinical nutrition, dietetics, and health sciences. Building upon this, he pursued a Master’s degree in Food Science and Technology at the same university, achieving commendable academic performance with a CGPA of 3.58/4.00. His Master’s thesis, which investigated the “Impact of pumpkin seed flour on the nutritional profile, dough behavior, and microstructure of frozen dough biscuits,” reflects his interest in functional foods and product development. he commenced his Ph.D. in Functional Food and Nutrition at Prince of Songkla University, Thailand, a leading institution renowned for research in food and health sciences. His doctoral studies emphasize bioactive compounds, nutraceuticals, and sustainable dietary practices for disease prevention and health promotion. Collectively, his academic training has equipped him with advanced expertise in both the scientific and applied aspects of food science, positioning him as a promising researcher with global academic and industry relevance.

Professional Experience

Mr. Muhammad Tayyab Arshad’s professional journey is marked by a blend of research productivity, academic involvement, and participation in international scientific platforms. As a Ph.D. researcher at Prince of Songkla University, he has been actively engaged in projects focused on functional foods, nutraceuticals, and bioactive compounds. His publication record of 33 papers demonstrates his ability to contribute meaningfully to scientific literature at an early stage in his career. Prior to his doctoral studies, he worked extensively during his Master’s program at the University of Lahore, where he not only completed his thesis research but also contributed to multiple collaborative projects with faculty and peers. His active participation in international conferences, including events in Türkiye and Pakistan, highlights his experience in scientific communication and research dissemination. In addition, he has completed professional training programs such as Nestlé Pakistan’s Nesternship on personal brand building, further broadening his professional skill set. His exposure to both academic and industry-related activities underscores his adaptability and dedication to lifelong learning. Through his publications, collaborations, and participation in professional development, Mr. Arshad has demonstrated an ability to bridge the gap between academic research and real-world food industry challenges.

Research Interests

Mr. Muhammad Tayyab Arshad’s research interests lie at the intersection of functional foods, nutrition, and sustainable health solutions. His primary focus is on the development and utilization of nutraceuticals and bioactive compounds to prevent chronic diseases such as obesity, cardiovascular disorders, and fatty liver disease. He has also investigated the gut–brain axis, dietary carbohydrates, and the role of antioxidants in enhancing immune health, cognition, and metabolic regulation. Another emerging area of his interest is the integration of artificial intelligence in food quality management and food security, demonstrating his forward-thinking, interdisciplinary research approach. His scholarly contributions have explored diverse natural resources, including Moringa, Ashwagandha, Myrciaria dubia, flaxseed, sweet potato, and rice bran, emphasizing their pharmacological, industrial, and nutritional benefits. Additionally, his work extends to food product development, including studies on yogurt, frozen dough, and mayonnaise, showcasing his practical expertise in food formulation and stability analysis. His long-term research vision is to contribute toward global health through sustainable food innovations, addressing both nutritional needs and environmental concerns. By bridging traditional nutrition science with modern technological approaches, Mr. Arshad aims to make impactful contributions to future food systems and human health.

Research Skills

Mr. Muhammad Tayyab Arshad has developed a versatile skill set that complements his academic and research endeavors. He is proficient in data analysis software such as Statistix, scientific visualization tools like BioRender, and general academic platforms including Microsoft Office Suite. His expertise extends to designing, conducting, and analyzing experimental studies in food science and nutrition, particularly focusing on bioactive compounds and functional food formulations. He has acquired strong skills in literature review, systematic reviews, and meta-analysis, enabling him to contribute comprehensive perspectives to the scientific community. His experience as first author and corresponding author on multiple papers reflects his ability to independently lead projects, manage collaborations, and oversee the publication process. Additionally, he has demonstrated scientific writing and critical thinking skills, which are evident in his contributions to book chapters, reviews, and original research. He is also adept at conference presentations, poster preparation, and research dissemination, skills honed through participation in international events. Beyond technical expertise, Mr. Arshad has cultivated teamwork, communication, and project management abilities, essential for research collaborations. This blend of technical and soft skills ensures his readiness for both academic leadership and interdisciplinary partnerships in the evolving landscape of food and health research.

Awards and Honors

Throughout his academic career, Mr. Muhammad Tayyab Arshad has earned several awards and recognitions that highlight his commitment to research and community engagement. Early in his career, he received certificates of participation in events such as Brain Leverage 6.1 and the All Pakistan Case Study and Innovative Ideas Competition, showcasing his involvement in academic competitions. He has also been recognized in nutrition training workshops and oral presentation sessions, earning appreciation for his scientific contributions. he successfully managed the National Nutrition Month Celebration, demonstrating leadership and organizational skills. His professional growth was further enhanced through Nestlé Pakistan’s Nesternship Program, which focused on professional branding and industry readiness. he became a registered member of Pakistan Food and Nutrition Organization (PFNO), strengthening his professional affiliations. Most notably, he participated in the International Warsaw Scientific Research and Innovation Congress, underlining his global academic presence. These accolades reflect not only his academic excellence but also his proactive involvement in community outreach, leadership, and professional development. Collectively, his honors underscore his dedication to becoming a well-rounded researcher and thought leader in the field of food and nutrition sciences.

Publication Top Notes

  • The Effects of Chemical Oxidation on Corrosion Behavior of Ni-Ti Alloy — 2021 — 5 citations

  • Experimental and theoretical analysis of bismuth Co-doped erbium-based hydroxyapatites — 2025 — 1 citation

  • Microstructure and mechanical properties of Ag and Ge multi-micro alloyed Al-(3.2) Cu-(2) Li-(0.6) Mg alloys — 2019 — 1 citation

  • Influence of Alloying Element on Corrosion Behavior of (Al-Li) Alloys used in Aerospace Industries — 2019 — 1 citation

  • Comprehensive analysis of the impact of iron and terbium co-dopant levels on the structural, thermal, and spectroscopic properties of hydroxyapatite — 2025

  • Optimizing the welding performance of 2024-T351 aluminum alloy through friction stir welding technology — 2024

  • Investigation of the effect of chitosan nanoparticles on MDR Bacillus cereus isolated from pasteurized milk — 2024

Conclusion

In conclusion, Mr. Muhammad Tayyab Arshad is a highly promising researcher whose academic achievements, research productivity, and international contributions make him a strong candidate for recognition. His diverse portfolio of 33 research papers, multiple book chapters, and international conference presentations reflects his intellectual capacity and dedication to advancing the field of functional food and nutrition. His ability to explore interdisciplinary themes—ranging from nutraceuticals and gut health to AI applications in food security—demonstrates innovation and a global outlook. Furthermore, his professional experiences, awards, and honors highlight a balance of research excellence and leadership qualities. Looking ahead, Mr. Arshad’s future trajectory is geared toward enhancing global collaborations, publishing in higher-impact journals, and contributing to policy and industry practices in sustainable food systems. His potential to shape the next generation of food science innovations is evident in his ongoing Ph.D. research and his broader academic engagements. Ultimately, his commitment to addressing pressing health and nutrition challenges, coupled with his academic rigor and leadership vision, underscores why he is well-positioned to make impactful contributions to both research and society at large.

Azita Hekmatdoost | Nutrition | Women Researcher Award

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Prof. Azita Hekmatdoost | Nutrition | Women Researcher Award

Professor, Shahid Beheshti University of Medical Sciences, Iran

Prof. Azita Hekmatdoost is an esteemed physician and nutritionist specializing in gastroenterology and clinical nutrition. She holds an M.D. and a Ph.D. in Human Nutrition from Tehran University of Medical Sciences and has conducted postdoctoral research in gastroenterology at UBC, Canada. With a career spanning multiple leadership and academic roles, Prof. Hekmatdoost is a respected educator and researcher at SBMU, having received numerous awards, including the “Top 2% Scientists” recognition by Stanford/Elsevier in 2023. Her work centers on advancing nutritional therapy for chronic disease prevention and improving health outcomes in Iran.

Professional Profile

Education

Prof. Azita Hekmatdoost completed her Doctor of Medicine (M.D.) at Tehran University of Medical Sciences in 2002, where she ranked in the top 10% of her class. She then pursued a Ph.D. in Human Nutrition from the same university, graduating in 2007 as the top student. She further specialized with a fellowship in Gastroenterology and Nutrition at the Children and Family Research Institute, University of British Columbia (UBC), Canada (2007-2008). Later, she completed a Dietitian Internship at the BC Dairy Association, Burnaby, Canada (2015-2016), and became a Registered Dietitian with the College of Dietitians of BC in 2016.

Professional Experience

Prof. Hekmatdoost is currently a professor in Clinical Nutrition at the Faculty of Nutrition and Food Science, Shahid Beheshti University of Medical Sciences (SBMU), Iran, where she has been teaching since 2009. She serves as the Nutrition Principal Investigator for the Persian Cohort, a national study evaluating chronic disease risk factors in Iran, and recently held the position of Vice Dean of Research & Technology at the National Nutrition & Food Technology Research Institute. Her previous roles include Vice Dean of Student & Cultural Affairs (2011-2014) at SBMU and Honorary Associate Professor at UBC (2015-2016). Prof. Hekmatdoost is recognized for her teaching contributions in courses such as Basic Nutrition, Diet Therapy, and Medical Nutrition Therapy for GI and liver diseases.

Research Interests

Her research focuses on gastroenterology and nutrition, with an emphasis on diet therapy for gastrointestinal and liver diseases, public health nutrition, and chronic disease prevention.

Publications Top Notes

Khodadadi, N., Hekmatdoost, A., Pashayee-Khamene, F., Hatami, B., & Yari, Z. (2024). The association of dietary inflammatory indices and mortality in patients with cirrhosis: a cohort-based study. Scientific Reports, 14(1), 21472.

Zarei, A., Pashayee-Khamene, F., Hekmatdoost, A., Hatami, B., & Yari, Z. (2024). Dietary Approaches to Stop Hypertension (DASH) and mortality risk among patients with liver cirrhosis: a prospective cohort study. BMC Research Notes, 17(1), 248.

Sohouli, M.H., Tavakoli, S., Reis, M.G., Hekmatdoost, A., & Guimarães, N.S. (2024). Changes in glucose metabolism, C-reactive protein, and liver enzymes following intake of NAD+ precursor supplementation: a systematic review and meta‐regression analysis. Nutrition and Metabolism, 21(1), 35.

Narimani, B., Sadeghi, A., Daryani, N.E., Shahparvari, M.R., & Hekmatdoost, A. (2024). Effectiveness of a novel diet in attenuation of clinical activity of disease in patients with ulcerative colitis: a randomized, clinical trial. Scientific Reports, 14(1), 13791.

Neshatbini Tehrani, A., Hatami, B., Daftari, G., Hosseini, S.A., & Helli, B. (2024). The effect of soy isoflavones supplementation on metabolic status in patients with non-alcoholic fatty liver disease: a randomized placebo-controlled clinical trial. BMC Public Health, 24(1), 1362.

Rasoulizadeh, Z., Namazi, A., Sohouli, M.H., Hekmatdoost, A., & Hosseinzadeh, M. (2024). Association between Baltic Sea diet and healthy Nordic diet index with risk of non-alcoholic fatty liver disease: a case–control study. Scientific Reports, 14(1), 9537.

 

 

 

 

 

 

 

 

Asal Ataie-Jafari | Nutrition | Best Researcher Award

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Dr. Asal Ataie-Jafari | Nutrition | Best Researcher Award 

Assistant Professor, at Science and Research Branch, Islamic Azad University, Iran.

Asal Ataie-Jafari is a dedicated nutrition scientist and academic with a profound focus on dietary health and metabolic research. Holding a Ph.D. in Nutrition Sciences from the University of Putra Malaysia, she has spent over two decades advancing knowledge in the field of nutrition. Asal’s research addresses a range of critical health issues, from cardiovascular risk management to the nutritional impacts of specific foods on chronic conditions such as diabetes. With a rich academic career at Islamic Azad University in Tehran, she has served as an Assistant Professor and contributed significantly to the medical and nutrition sciences literature. Currently based in Canada, Asal continues to lend her expertise as a nutrition consultant, actively influencing dietary practices and healthcare strategies to improve patient outcomes.

Profile

Education

🎓 Education: Asal Ataie-Jafari holds a Ph.D. in Nutrition Sciences from the University of Putra Malaysia (2008-2012), where she researched the nutritional influences on chronic conditions. She began her academic journey at Shaheed Beheshti University in Tehran, completing a Bachelor’s degree (1997-2000) and then a Master’s degree in Nutritional Sciences (2001-2004), achieving top ranks in her entrance exams and among graduates. Her education has provided a solid foundation in both clinical and theoretical aspects of nutrition, preparing her for a career that bridges research with clinical applications. These studies have enabled Asal to make meaningful contributions to understanding nutrition’s role in managing and preventing non-communicable diseases.

Experience

💼 Experience: Asal Ataie-Jafari has held numerous influential roles throughout her career, including her current position as a Nutrition Consultant at Ambrosia Natural Foods in Canada (since 2024). She was an Assistant Professor in the Department of Nutrition at Islamic Azad University (2013-2024) and has worked as a clinical dietitian at Moheb Kousar Hospital in Tehran. Her experience extends to significant research roles, such as with the Endocrinology & Metabolism Research Center at Tehran University of Medical Sciences, where she focused on non-communicable diseases and nutrition-related metabolic health (2004-2013). Asal’s diverse background in research and clinical practice has enriched her understanding of nutrition science, fostering her expertise in patient-centered dietary care.

Research Interest

🔬 Research Interests: Asal Ataie-Jafari’s research interests encompass the intersection of nutrition and chronic disease management, with an emphasis on dietary impacts on metabolic health and cardiovascular risk factors. Her work investigates the roles of specific foods, such as probiotic yogurt and wheat germ, in managing hyperlipidemia and diabetes. She is particularly interested in understanding how dietary components like antioxidants, vitamins, and natural substances contribute to improved health outcomes in patients with chronic conditions. Asal’s recent research also explores the influence of diet on psychological well-being in adolescents, a growing concern in public health, as evidenced by her contributions to large-scale studies like the CASPIAN studies on Iranian youth.

Awards

🏆 Awards: Throughout her academic journey, Asal Ataie-Jafari has been recognized with numerous honors, highlighting her commitment and excellence in nutrition sciences. Notable awards include achieving 3rd rank in her Bachelor’s program among graduates in 2000 at Shaheed Beheshti University and securing the first rank in the M.S. entrance exam from the Ministry of Health & Medical Education in 2001. She continued her success by graduating at the top of her Master’s class in 2004, a testament to her hard work and dedication. These accolades underscore Asal’s impressive academic achievements and establish her as a leading figure in her field.

Selected Publications

📚 Publications: Asal Ataie-Jafari has contributed extensively to the field, with publications focusing on the effects of nutrition on metabolic and cardiovascular health. Some notable works include:

  • “Cholesterol-lowering effect of probiotic yogurt in mildly to moderately hypercholesterolemic subjects” – Ann Nutr Metab, 2009, cited by 95 articles. Link
  • “Adherence to the DASH eating plan in coronary bypass candidates” – Nutrition & Dietetics, 2012, cited by 76 articles. Link
  • “Effects of wheat germ on hyperlipidemic patients” – Nutr Food Sci, 2009, cited by 45 articles. Link

Conclusion

Dr. Asal Ataie-Jafari presents a strong profile as a candidate for the Best Researcher Award. Her consistent research focus, significant academic contributions, and applied professional experience align well with the award’s criteria. By addressing areas for growth, such as expanding her research’s global influence and continuing to publish recent findings in high-impact journals, she would enhance her already solid candidacy. Dr. Ataie-Jafari’s work continues to offer meaningful contributions to nutritional science and public health, warranting serious consideration for this award.