Luisa Massaccesi | Recovery of degraded soils | Best Researcher Award

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馃専Dr. Luisa Massaccesi, Recovery of degraded soils, Best Researcher Award馃弳

聽Doctorate at CNR-ISAFOM, Italy

Professional Profiles:

Bio Summary:

Luisa Massaccesi, an Italian researcher specializing in soil science and environmental microbiology. I hold a Ph.D. in Environmental Sustainability and have been actively involved in various research projects, contributing significantly to the understanding of soil-plant interactions, microbial communities, and the impact of agricultural practices on soil health.

Education:

Ph.D. in Environmental Sustainability

University of Perugia, Italy

Thesis Title: “Metals Mobility in Soil-Plant System”

Master’s in Defense of Agro-Food and Environmental Resources

University of Perugia, Italy

Bachelor’s in Sciences and Technologies of Cultivations

University of Perugia, Italy

Research Focus:

Luisa Massaccesi, research has primarily focused on the following areas:

Soil-Plant Interactions: Studied the dynamics of metals in soil-plant systems, with a focus on heavy metal mobility and accumulation in different soil types.

Microbial Ecology: Investigated the microbial communities in various environments, including soil, and their responses to different agricultural practices, antibiotic resistance, and environmental stressors.

Biochar Applications: Explored the use of biochar produced from woody materials as a soil amendment for fertility recovery, as well as its potential in mitigating heavy metal and aromatic hydrocarbon contamination.

Altitudinal and Vegetation Impact: Explored how altitude and vegetation affect soil organic carbon, microbial biomass, and basal respiration in forest soils.

Professional Journey:

Current Position: Researcher (III level) at the National Research Council (CNR) – Institute for Agricultural and Forestry Systems of the Mediterranean (ISAFOM), Perugia.

Previous Positions: Assegnista di Ricerca (Research Fellow) at the University of Tuscia, and Borsista (Fellow) at the Experimental Zooprophylactic Institute of Umbria and Marche.

International Experience: Trained at The Manchester University (UK) on the role of radical exudates in plant response to drought and climate warming.

Honors & Awards:

Abilitazione Scientifica Nazionale (ASN): Obtained qualification as an associate professor in Agricultural Chemistry, Agricultural Genetics, and Pedology.

Affiliations: Member of the Italian Society of Soil Science (SISS), International Humic Substances Society (IHSS), and Italian Society of Pedology (SIPE).

Publications Top Noted & Contributions:

Authored 42 ‘peer-reviewed’ publications in indexed scientific journals with an H-index of 19.

Reviewed manuscripts for reputable journals such as Soil Biology and Biochemistry, Geoderma, PLOS ONE, and more.

Title: Co-treatment of fruit and vegetable waste in sludge digesters. An analysis of the relationship among bio-methane generation, process stability and digestate phytotoxicity

Authors: F Di Maria, A Sordi, G Cirulli, G Gigliotti, L Massaccesi, M Cucina

Journal: Waste Management

Volume: 34, Issue: 9

Pages: 1603-1608

Year: 2014

Citations: 118

Title: Long-term distribution, mobility and plant availability of compost-derived heavy metals in a landfill covering soil

Authors: D Businelli, L Massaccesi, D Said-Pullicino, G Gigliotti

Journal: Science of the Total Environment

Volume: 407, Issue: 4

Pages: 1426-1435

Year: 2009

Citations: 115

Title: Rhizosphere effect of three plant species of environment under periglacial conditions (Majella Massif, central Italy)

Authors: L Massaccesi, GMN Benucci, G Gigliotti, S Cocco, G Corti, A Agnelli

Journal: Soil Biology and Biochemistry

Volume: 89

Pages: 184-195

Year: 2015

Citations: 78

Title: Chemical characterisation of percolate and digestate during the hybrid solid anaerobic digestion batch process

Authors: L Massaccesi, A Sordi, C Micale, M Cucina, C Zadra, F Di Maria

Journal: Process Biochemistry

Volume: 48, Issue: 9

Pages: 1361-1367

Year: 2013

Citations: 78

Title: Gas emissions during olive mill waste composting under static pile conditions

Authors: L Nasini, G De Luca, A Ricci, F Ortolani, A Caselli, L Massaccesi, L Regni

Journal: International Biodeterioration & Biodegradation

Volume: 107

Pages: 70-76

Author Metrics:

Total Citations: 1000

H-index: 19

Research Timeline:

2015-2018: Researcher at the University of Perugia, focusing on soil-plant interactions in different pedoclimatic environments.

2013-2015: Assegnista di Ricerca at the University of Perugia, studying organic carbon sequestration in olive-cultivated soils.

2010-2012: Post-doctoral Fellow at the University of Perugia, contributing to projects on integrated environmental enhancement of organic residues.

2007-2009: Doctoral research on heavy metal pollution in soil-plant systems, including a research period at the European Synchrotron Radiation Facility.

Felicidad Ronda | Food Technology | Women Researcher Award

Published on by Global Scholar Awards

馃専Prof Dr. Felicidad Ronda, Food Technology, Women Researcher Award馃弳

Professor at Universidad de Valladolid, Spain
Professional Profiles:

Bio Summary:

Dr. Felicidad Ronda Balb谩s is a distinguished Full Professor of Food Technology at the University of Valladolid. With a strong background in Chemical Engineering, she has dedicated her career to advancing knowledge in the field of food science and technology. Her expertise lies in the physical properties of foods, food rheology, phase transitions, and the development of gluten-free products. Dr. Ronda has played key roles in research, teaching, and institutional leadership, contributing significantly to the academic community.

Education:

Ph.D. in Chemical Engineering, University of Valladolid, 1985

BSc in Chemistry, University of Valladolid, 1982

Specialist in Environmental Technology, University of Valladolid, 1993

Research Focus:

Dr. Ronda’s research focuses on food ingredients, particularly cereals and derivatives, from physical, chemical, functional, and nutritional perspectives. Her work aims to identify the suitability of these ingredients for developing new food products with higher value, improved nutrition, safety, longer shelf life, and tailored for special dietary needs, especially in the context of gluten-free products.

Professional Journey:

After completing her Ph.D., Dr. Ronda spent 15 years in industrial R&D at Ebro Agr铆colas, a major Spanish sugar company. Since joining the University of Valladolid in 1999, she has been a driving force in the Department of Agriculture and Forestry Engineering, contributing to research, teaching, and institutional leadership. Notably, she served as the Director of the Food Technology Area and the Master’s Degree in “Food Quality, Development and Innovation.”

Honors & Awards:

Multiple research and teaching activity periods positively evaluated.

Excellence recognition in the “Docentia” Programme (2 evaluations).

Supervised Ph.D. theses with International Mention and Extraordinary Awards.

Recognized as “excellent” in the evaluations of the Docentia program.

Director of the ProcerealTech research group, acknowledged as a Consolidated Research Unit by the Junta de Castilla y Le贸n.

Publications Top Noted & Contributions:

  • Authored 88 scientific articles, with 78 indexed in the JCR.
  • Contributed to 135 international conference presentations and published 7 books/book chapters.
  • Engaged in 27 knowledge transfer projects to industry.
  • Leading researcher in various international, national, and regional research projects.

Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes

  • Authors: M G贸mez, F Ronda, PA Caballero, CA Blanco, CM Rosell
  • Journal: Food Hydrocolloids
  • Year: 2007
  • Citations: 574
  • Summary: Explores the impact of various hydrocolloids on the quality and shelf-life of yellow layer cakes.

Effect of dietary fibre on dough rheology and bread quality

  • Authors: M G贸mez, F Ronda, CA Blanco, PA Caballero, A Apestegu铆a
  • Journal: European Food Research and Technology
  • Year: 2003
  • Citations: 554
  • Summary: Investigates the influence of dietary fiber on the rheology of dough and the quality of bread.

Effects of polyols and nondigestible oligosaccharides on the quality of sugar-free sponge cakes

  • Authors: F Ronda, M Gomez, CA Blanco, PA Caballero
  • Journal: Food Chemistry
  • Year: 2005
  • Citations: 374
  • Summary: Examines the impact of polyols and nondigestible oligosaccharides on the quality of sugar-free sponge cakes.

Rheological study of layer cake batters made with soybean protein isolate and different starch sources

  • Authors: F Ronda, B Oliete, M G贸mez, PA Caballero, V Pando
  • Journal: Journal of Food Engineering
  • Year: 2011
  • Citations: 221
  • Summary: Conducts a rheological study on layer cake batters incorporating soybean protein isolate and various starch sources.

Functionality of different emulsifiers on the performance of breadmaking and wheat bread quality

  • Authors: M G贸mez, S Del Real, CM Rosell, F Ronda, CA Blanco, PA Caballero
  • Journal: European Food Research and Technology
  • Year: (Not specified)
  • Citations: (Not specified)
  • Summary: Explores the impact of various emulsifiers on the breadmaking process and the quality of wheat bread.

Author Metrics:

Total Articles: 80

Sum of Times Cited: 2412

Average Citations per Article: 31

Number of Publications (2013-2023): 46

h-index: 28 (Web of Science)

Research Timeline:

1985: Completed Ph.D. in Chemical Engineering.

1999: Joined the University of Valladolid.

2005-2014: Director of the Food Technology Area.

2016: Promoted to Full Professor.

2017: ProcerealTech recognized as a Consolidated Research Unit.

2019: Supervised Ph.D. thesis on tef flour for injera manufacturing.

2020: Director of the Master’s degree until 2020.

2023: Supervised Ph.D. thesis on physical modification of gluten-free flours.

Dr. Felicidad Ronda Balb谩s’s journey is marked by excellence in research, teaching, and leadership, making substantial contributions to the advancement of food technology.