Akbar Esmaeili | Design of Experiments (DOE) | Editorial Board Member

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Prof. Akbar Esmaeili | Design of Experiments (DOE) | Editorial Board Member

 Islamic Azad University | Iran

Prof. Akbar Esmaeili, Ph.D., is a highly accomplished Professor in the Department of Chemical Engineering at the North Tehran Branch, Islamic Azad University, Tehran, Iran, and also serves as the Managing Director of the PINK WHITE ROSE Knowledge Enterprise Company. He earned his Ph.D. in Organic Chemistry from Islamic Azad University and has established himself as an influential researcher in tissue engineering, polymer science, and biomaterials. His pioneering investigations focus on the construction of biocompatible polymer-based heart valve scaffolds using advanced electrospinning and nanotechnological approaches. Dr. Esmaeili’s studies explore polyurethane, chitosan, polyvinyl alcohol, and polyaniline composite scaffolds, designed for superior biocompatibility, elasticity, and anticoagulant performance, contributing immensely to the progress of cardiovascular regenerative medicine. He is internationally recognized among the World’s Top 2% Scientists by Stanford University, with an h-index of 27, over 144 scientific publications, and more than 3,203 citations, reflecting his outstanding research productivity and global academic influence. Proficient in sophisticated analytical techniques such as NMR, HPLC, FTIR, SEM, XRD, and AFM, he exhibits comprehensive expertise in experimental and characterization methods. As an editor and reviewer for numerous prestigious international journals, including Acta Biochimica Polonica and Journal of Developmental Biology and Tissue Engineering, Dr. Esmaeili continues to inspire innovation and excellence in the interdisciplinary fields of chemistry, nanotechnology, and biomedical engineering.

Herve | Design of Experiments (DOE) | Best Researcher Award

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Prof. Herve | Design of Experiments (DOE) | Best Researcher Award

INRAE-AgroParisTech International Centre of Molecular and Physical Gastronomy | France

Prof. Herve Jacques Marie This von Kientzheim is a French physical chemist, consultant professor at AgroParisTech and researcher at INRAE, internationally recognized as the co-founder with Nicholas Kurti of the scientific discipline of molecular and physical gastronomy. Passionate about chemistry since childhood, he studied at Janson de Sailly High School before training in physical chemistry at ESPCI ParisTech and modern literature at the University of Paris IV, then developed pioneering work first in a personal laboratory and later at the Collège de France, invited by Nobel laureate Jean-Marie Lehn. Over his prolific career he has created and directed several major initiatives: the INRAE-AgroParisTech International Centre of Molecular and Physical Gastronomy, the Science and Food Culture Foundation of the French Academy of Sciences, the Institute of Advanced Studies in Gastronomy (University of Reims Champagne-Ardenne / Cordon Bleu Institute), the International Journal of Molecular and Physical Gastronomy, and the Academic Notes of the French Academy of Agriculture. He has also been a scientific advisor to the journal Pour la Science and organizer of the International Workshops on Molecular Gastronomy and the French national seminars on the subject. His research, supported by collaborations with chefs such as Pierre Gagnaire, has explored the physical and chemical mechanisms underlying culinary transformations (coagulation, emulsions, foams, gels, aromas), the clarification of traditional culinary “precisions,” and the development of “note-by-note cuisine,” a novel approach that constructs dishes from pure compounds rather than traditional ingredients. Beyond laboratory work, he has influenced public education through initiatives such as the Experimental Taste Workshops, contributions to culinary training curricula, and numerous radio and television programs. Author of about twenty books and many scientific and professional articles, Herve This has lectured worldwide, promoting the integration of science and gastronomy. According to his academic impact includes around 1,900 citations, an h-index of 22, and more than 130 indexed documents, reflecting his enduring influence at the crossroads of chemistry, food science, and culinary innovation..

Profiles: Scopus | Google Scholar | Orcid

Featured Publications

“Eustress in Space: Opportunities for Plant Stressors Beyond the Earth Ecosystem”

“Improving the Understanding of Chemistry by Using the Right Words: Why Is Talking about Compounds so Messy?”

“Improving the Understanding of Chemistry by Using the Right Words: Employing Inorganic Formulas to Convey Chemical Structure”

“Improving the Understanding of Chemistry by Using the Right Words: Transforming Inorganic Formulas for Insight into Chemical Structure”

“Improving the Understanding of Chemistry by Using the Right Words: A Clear-Cut Strategy to Avoid Misconceptions When Talking about Elements, Atoms, and Molecules”