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Dr. Xiangyu Qing is a researcher at China Agricultural University, Beijing, China, an established record in plant biotechnology and crop genetic improvement. His scholarly output includes three Scopus-indexed documents that have collectively received eight citations across seven citing publications, reflecting growing academic impact in his field. Dr. Qing has achieved an h-index of 2, demonstrating consistent citation performance relative to his publication count. His research primarily focuses on plant transformation technologies, tissue culture, and molecular mechanisms that enhance genetic engineering efficiency in crops. One of his notable open-access publications is a short survey titled “ZmHSCF1 enhances Agrobacterium-mediated transformation frequency in commercial maize inbred lines by promoting embryogenic callus proliferation,” which highlights a key genetic factor improving transformation efficiency in maize. This work contributes significantly to advancing reliable genetic transformation protocols for commercial inbred lines, a major bottleneck in maize biotechnology. Dr. Qing actively collaborates within a broad research network, as evidenced by his 31 co-authors, indicating strong interdisciplinary and institutional engagement. Although he has not yet reported awarded grants or preprints, his publications demonstrate clear translational relevance for agricultural biotechnology. His research outcomes support crop improvement strategies aimed at enhancing breeding efficiency and functional genomics applications. Through focused contributions to plant molecular biology and transformation systems, Dr. Xiangyu Qing continues to strengthen the scientific foundation for modern agricultural innovation in China and beyond.
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Dr. Louiza Himed embarked on her academic journey in the field of Food Science, culminating in the attainment of her Habilitation Universitaire, a prestigious qualification highlighting her scholarly independence and advanced expertise. Her academic progression has been strongly aligned with applied research in food technology and biotechnology, demonstrating a clear vision for enhancing food safety and innovation in nutritional sciences.
Currently serving as a Maître de Conférences A (MCA) at INATAA - Université Frères Mentouri Constantine, Dr. Himed holds a dual role as both a researcher and academic instructor. Her contributions as an enseignant-chercheur reflect her dedication to both scientific exploration and the academic formation of the next generation of food technologists and biotechnologists.
Dr. Himed’s research is primarily focused on Food Technology and Food Biotechnology, with a notable emphasis on the bioactive properties of essential oils and their application in food preservation and functional food development. Over the past five years, she has contributed significantly to understanding the chemical composition and encapsulation of essential oils, especially Citrus limon (lemon) essential oil, examining its antioxidant, antibacterial, and antifungal properties.
Chemical composition and bioactivity of Citrus limon essential oil – African Journal of Biotechnology, 2018.
Encapsulation of lemon essential oil in amorphous SiO₂ – Scientific African, 2019.
Antifungal preservation of tomato concentrate using lemon essential oil – African J. of Food, Agri, Nutr and Dev, 2020.
Use of encapsulated essential oils in margarine as natural antioxidants – Plant Cell Biotechnol. Mol. Biol., 2021.
These works highlight her interdisciplinary approach, combining chemistry, microbiology, and nanotechnology for food preservation and health improvement.
Dr. Himed’s research contributes to sustainable food systems by promoting natural preservatives and green technologies in food processing. Her collaboration with international researchers (e.g., Joaquín Coronas, Rebeca Monteagudo-Olivan) demonstrates the global reach and collaborative nature of her scientific inquiries. Her work supports innovation in the North African agri-food sector and addresses global health and food safety challenges.
As an experienced academic, Dr. Himed has significantly contributed to teaching and curriculum development in food science. She mentors undergraduate and postgraduate students in food technology, biotechnology, and applied research methods, fostering critical thinking and hands-on scientific skills. Her role strengthens the academic quality of INATAA and ensures continuity of expertise in Algeria's food sciences education.
Dr. Himed possesses a robust set of analytical and laboratory competencies, including:
Essential oil extraction and characterization
Encapsulation techniques (e.g., amorphous SiO₂)
Antioxidant and antibacterial assays
Food preservation technology
Her integration of biotechnology with traditional food processing places her at the cutting edge of food research in the region.
While specific citation metrics are not listed, Dr. Himed's consistent publication in peer-reviewed journals indicates a recognized and growing influence in the fields of food biotechnology and preservation. Her interdisciplinary studies contribute to both applied science and public health innovation.
Dr. Himed is positioned to continue advancing natural preservation systems in food production, especially relevant in the context of climate change and sustainable agriculture. Her future projects are likely to explore biodegradable encapsulation materials, synergistic bioactive compounds, and cross-border collaborations to elevate Algerian food science on the global stage.
Antioxidant activity of the essential oil of Citrus limon before and after its encapsulation in amorphous SiO₂
Authors: L. Himed, S. Merniz, R. Monteagudo-Olivan, M. Barkat, J. Coronas
Journal: Scientific African
Year: 2019
Chemical composition of Citrus limon (Eureka variety) essential oil and evaluation of its antioxidant and antibacterial activities
Authors: H. Louiza, M. Salah, B. Malika
Journal: African Journal of Biotechnology
Year: 2018
Evaluation of the chemical composition and antioxidant activity of Citrus limon essential oil and its application in margarine preservation
Authors: L. Himed, S. Merniz, M. Barkat
Journal: J. Nat. Product
Year: 2016
Antimicrobial and Antioxidant Activities of Citrus limon Peel Essential Oils and their Application as a Natural Preservative in Fresh Cream
Authors: F. Kehal, L. Chemache, L. Himed, M. Barkat
Journal: Acta Universitatis Cibinensis, Series E: Food Technology
Year: 2023
Élaboration d’une nouvelle margarine additionnée des huiles essentielles de Citrus limon
Authors: L. Himed, M. Barkat
Journal: OCL
Year: 2014
Facultly of Agrobiotechnical Sciences Osijek, Croatia.
Prof. Ivana Varga is a Croatian agricultural scientist specializing in plant breeding, seed production, and industrial crop research. She is currently an Assistant Professor at the Faculty of Agrobiotechnical Sciences, Josip Juraj Strossmayer University of Osijek, where she actively contributes to teaching, research, and scientific collaborations. With over a decade of experience, she has led multiple research projects and published numerous scientific papers in top-tier journals. Her work focuses on agrotechnical measures, agroecological conditions, and sustainable agricultural practices to enhance crop productivity and resilience.
Assistant Prof. Dr. Ivana Varga holds a Ph.D. in Agricultural Sciences with a specialization in Plant Breeding and Seed Production from Josip Juraj Strossmayer University of Osijek, completed in 2016. She also earned multiple degrees from the same institution, including an MSc in Agricultural Engineering (Plant Protection) in 2011, an MSc in Agricultural Engineering (Plant Nutrition and Soil Science) in 2010, and a BSc in Agriculture in 2008. Dr. Varga’s academic background demonstrates a solid foundation in agricultural sciences, with a particular focus on plant breeding, seed production, plant protection, and soil science. Her expertise contributes to her role in advancing research and education in these critical areas of agricultural science.
Assistant Prof. Dr. Ivana Varga is currently an Assistant Professor at the Faculty of Agrobiotechnical Sciences, Josip Juraj Strossmayer University of Osijek, a position she has held since 2021. Prior to this, she served as a Postdoctoral Researcher from 2017 to 2021 and as a Research Fellow/Assistant from 2010 to 2017. She is part of the Department of Plant Production and Biotechnology, specializing in cereals, industrial, and forage crops. Her teaching portfolio includes courses such as Special Crop Production, Industrial Crops, Crop Improvement, and Fundamentals of Cereal Production. With a strong background in agricultural sciences, her work contributes to advancements in plant breeding, seed production, and sustainable crop management.
Industrial Crops: Improving cultivation techniques for better yield and sustainability
Plant Breeding & Seed Production: Enhancing genetic traits for high-performance crops
Agroecology & Soil Science: Studying soil conditions and their impact on crop productivity
Precision Agriculture: Integrating modern technology to optimize farming efficiency
Member of Croatian Agronomical Society (2011 – Present)
Member of Croatian Plant Protection Society (2007 – 2010)
Organizer of "Franjo Krežma" and "Darko Lukić" Memorials (2004 – 2009)
"Industrial Hemp Finola Variety Photosynthetic, Morphometric, Biomechanical, and Yield Responses to K Fertilization Across Different Growth Stages" (Agronomy, 2025). This study explores how potassium fertilization affects the growth and yield of industrial hemp. [DOI: 10.3390/agronomy15020496]
"Dynamics of SPAD Index, Leaf Pigment, and Macronutrient Relationships in Sugar Beet Leaves Under Spring Nitrogen Fertilization" (Nitrogen, 2025). The research examines nitrogen fertilization's impact on leaf pigments and nutrient uptake in sugar beets. [DOI: 10.3390/nitrogen6010010]
"White-Seeded Culinary Poppy (Papaver somniferum L.) Se Biofortification: Oil Quality, Fatty Acid Profile, and Seed Yield" (Plants, 2024). This work focuses on biofortification and oil quality improvements in poppy seeds. [DOI: 10.3390/plants14010095]
"Primjena kalija u gnojidbi krumpira" (Glasnik zaštite bilja, 2024). This article discusses potassium fertilization in potato production. [DOI: 10.31727/gzb.47.6.7]