Best Researcher Award
Ni Cheng
Northwest University, China
Ni Cheng is a researcher at Northwest University, China, working within agricultural and biological sciences with particular emphasis on food science, bee products, functional ingredients, and bioactivity. Her Scopus-indexed profile records 80 documents, 3,372 citations, and an h-index of 33, supporting scholarly evaluation for the Best Researcher Award category consideration. [1]
Abstract
Ni Cheng conducts research in food science, bee products, functional foods, bioactive compounds, fermentation, and nutrition-related biological effects at Northwest University in China. Her publication record includes studies on honey, bee pollen, polyphenols, gut microbiota, oxidative stress, liver protection, food authentication, and processing technologies. This work combines chemical characterization, biological evaluation, analytical methods, and experimental models to examine food quality and health-related functionality. With 80 Scopus-indexed documents, 3,372 citations, and an h-index of 33, her profile demonstrates sustained scholarly activity. These contributions provide a relevant basis for consideration under the Best Researcher Award category within agricultural and biological sciences research. [1]
Keywords
Ni Cheng’s publication-based keywords include bee pollen, honey, polyphenols, functional foods, food chemistry, antioxidant activity, hepatoprotection, gut microbiota, fermentation, bioactive compounds, food authentication, chemometrics, chromatography, lipid oxidation, cold plasma, oxidative stress, DNA protection, metabolic health, botanical origin, nutritional biochemistry, Lactobacillus, volatile compounds, and food processing within agricultural sciences research applications. [3] [4] [5]
Introduction
Ni Cheng is affiliated with Northwest University in China, where her research centers on food science and the biological properties of bee-derived products. Her work addresses compositional analysis, antioxidant activity, functional ingredients, food processing, and nutrition-related mechanisms, connecting agricultural resources with experimental approaches relevant to food quality and human health. [2] [3]
Research Profile
Ni Cheng has developed a research profile spanning honey, bee pollen, polyphenols, fermentation, analytical chemistry, food authenticity, and functional foods. Her studies frequently integrate chemical profiling with cellular or animal models, allowing food components to be evaluated not only for composition and quality but also for biological and nutritional significance. [3] [4]
Research Contributions
Ni Cheng has contributed to research on honey bioactivity, pollen processing, gut microbiota modulation, oxidative damage, liver protection, and food authentication. Publications associated with her profile examine both bee products and modern processing strategies, including fermentation and cold plasma, while applying biochemical, chromatographic, microbiological, and experimental methods across food science. [3] [5]
Publications
Ni Cheng’s publications include studies of Schisandra chinensis bee pollen in diet-induced metabolic dysfunction, honey polyphenols in experimental colitis, jujube honey and hepatocellular carcinoma cells, antioxidant and hepatoprotective effects of Apis cerana honey, and analytical identification of botanical origins using amino-acid profiles, chromatography, chemometrics, and related food-science methods approaches broadly. [3] [4]
Research Impact
Ni Cheng’s Scopus profile reports 80 documents, 3,372 citations, and an h-index of 33, indicating a substantial level of indexed scholarly output and citation activity. These metrics should be interpreted alongside publication quality, research continuity, methodological contribution, collaboration, and the relevance of her work to agricultural and biological sciences overall. [1]
Award Suitability
Ni Cheng’s record is relevant to Best Researcher Award assessment because it combines sustained publication activity, measurable citation impact, interdisciplinary methods, and a coherent focus on food-derived bioactive materials. Her research links agricultural products with biological evaluation and food technology, providing evidence suitable for structured review under research excellence criteria. [1] [3]
Conclusion
Ni Cheng presents a research portfolio characterized by consistent investigation of bee products, functional foods, food chemistry, processing, and biological effects. Her indexed publication and citation indicators, together with peer-reviewed studies across analytical and experimental domains, provide a documented foundation for academic recognition while remaining appropriate for evidence-based award evaluation. [1] [4]
External Links
References
- Elsevier. (n.d.). Scopus author details: Ni Cheng, Author ID 36522494000. Scopus.https://www.scopus.com/authid/detail.uri?authorId=36522494000
- ORCID. (n.d.). Ni Cheng: ORCID 0000-0002-4514-6957. ORCID.https://orcid.org/0000-0002-4514-6957
- Cheng, N., Chen, S., Liu, X., Zhao, H., & Cao, W. (2019). Impact of Schisandra chinensis bee pollen on nonalcoholic fatty liver disease and gut microbiota in high-fat diet induced obese mice. Nutrients, 11(2), 346.https://doi.org/10.3390/nu11020346
- Zhao, H., Cheng, N., Zhou, W., Chen, S., Wang, Q., Gao, H., Xue, X., Wu, L., & Cao, W. (2019). Honey polyphenols ameliorate DSS-induced ulcerative colitis via modulating gut microbiota in rats. Molecular Nutrition & Food Research, 63(23), e1900638.https://doi.org/10.1002/mnfr.201900638
- Chen, S., et al. (2025). Cold plasma pretreatment of bee pollen: Effects on lipid oxidation, bioactivity, and enzyme activities during storage. Journal of Food Science.https://doi.org/10.1111/1750-3841.70478
