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聽聽Dr. Jose Antonio Mendiola, CIAL-CSIC, Spain
Jos茅 Antonio Mendiola Le贸n is a renowned researcher specializing in food science and technology, focusing on green extraction processes and environmental sustainability. He is currently part of the Instituto de Investigaci贸n en Ciencias de la Alimentaci贸n at the Consejo Superior de Investigaciones Cient铆ficas (CSIC) in Madrid. With expertise in bioactivity analysis and sustainable food ingredients, Mendiola has contributed extensively to the development of eco-friendly biorefineries and bioprospecting methods for functional ingredients derived from natural sources. His work in the field of foodomics involves the development of innovative analytical techniques and the study of antioxidant and antimicrobial properties. Jos茅 Antonio’s leadership in projects concerning food safety and environmental impact has made him a prominent figure in food technology research.
Professional Profile聽
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聽 Dr. Jose Antonio Mendiola Summary of Suitability for the Research for Best Paper Award
Dr. Jos茅 Antonio Mendiola Le贸n presents an exceptional profile as a candidate for the Research for Best Paper Award, given his strong academic background, significant research contributions, and impactful scientific output. His expertise spans multiple domains, including sustainable extraction processes, advanced analytical techniques for food products, and environmental impact assessments, which align with modern scientific challenges and priorities.
聽Education聽
Jos茅 Antonio Mendiola Le贸n completed his education at the Universidad Aut贸noma de Madrid, where he earned a Bachelor’s degree in Chemistry (1997-2000) and a Master’s degree in Food Science and Technology (2002). His passion for food science led him to pursue doctoral studies, culminating in a PhD in Food Science and Technology (2008), awarded with honors. His doctoral thesis focused on innovative extraction methods for food ingredients, earning him the prestigious Premio Extraordinario de Doctorado for the 2007/2008 academic year. Throughout his academic journey, Mendiola was heavily involved in cutting-edge research in the field, publishing significant contributions to the understanding of food biochemistry and sustainable practices in food production.
聽聽Professional Experience
Jos茅 Antonio Mendiola Le贸n began his professional career as a pre-doctoral researcher at the Instituto de Fermentaciones Industriales (CSIC) in 2003, working on projects related to the extraction of bioactive compounds from food sources. After completing his PhD in 2008, he continued his research at CSIC, contributing to several European Union and national projects. He was involved in research concerning the sustainable extraction of food ingredients from microalgae and other natural sources. Mendiola’s expertise also extends to the application of advanced analytical techniques for food safety, including HPLC-DAD-MS/MS and GC-MS. His dedication to environmental sustainability in the food industry led him to investigate cleaner and more efficient methods for food processing. His role as a Senior Technician at CSIC has been pivotal in advancing foodomics and creating new possibilities for environmentally friendly food technology.
Awards and Recognition聽
Jos茅 Antonio Mendiola Le贸n has been recognized for his contributions to food science and sustainable technology with numerous accolades and honors. His doctoral thesis was awarded the Premio Extraordinario de Doctorado by the Universidad Aut贸noma de Madrid in 2008, underscoring the significance of his research. Mendiola’s pioneering work in green extraction methods for food ingredients has been recognized through multiple research project grants, including funding from the Ministerio de Educaci贸n y Ciencia and the Comunidad de Madrid. His participation in high-impact international collaborations has earned him a reputation as a leader in food science research. Mendiola is frequently invited to speak at academic and industry events, and his work is widely published in top-tier scientific journals. His exceptional contribution to advancing the sustainability of food production systems continues to be acknowledged globally.
Jos茅 Antonio Mendiola Le贸n possesses advanced research skills in food science, particularly in the areas of green extraction processes, food biochemistry, and environmental sustainability. He is an expert in the development of efficient and eco-friendly extraction techniques using sub- and supercritical fluids, a key area in sustainable food production. His work is also characterized by proficiency in various advanced analytical techniques, such as HPLC-DAD-MS/MS, HPLC-DAD-ELSD, and GC-MS, for the characterization of food ingredients and the evaluation of their bioactive properties. Mendiola’s interdisciplinary approach combines food chemistry with environmental science, making him highly skilled in assessing the ecological impact of food processing methods. He has developed and applied innovative methods for analyzing and quantifying antioxidants and other functional compounds in food, contributing to improved food safety and quality control processes. His expertise also extends to the assessment of the sustainability of analytical and production processes through Life Cycle Assessment (LCA).
Publication Tob Notes
Supercritical fluid extraction: Recent advances and applications
- Authors: M Herrero, JA Mendiola, A Cifuentes, E Ib谩帽ez
Journal: Journal of Chromatography A 1217 (16), 2495-2511
Cited by: 941
Year: 2010
聽Advanced analysis of nutraceuticals
- Authors: J Bernal, JA Mendiola, E Ib谩帽ez, A Cifuentes
Journal: Journal of Pharmaceutical and Biomedical Analysis 55 (4), 758-774
Cited by: 436
Year: 2011
聽Compressed fluids for the extraction of bioactive compounds
- Authors: M Herrero, M Castro-Puyana, JA Mendiola, E Ib谩帽ez
Journal: TrAC Trends in Analytical Chemistry 43, 67-83
Cited by: 410
Year: 2013
Extraction and characterization of bioactive compounds with health benefits from marine resources: macro and micro algae, cyanobacteria, and invertebrates
- Authors: E Ib谩帽ez, M Herrero, JA Mendiola, M Castro-Puyana
Book: Marine Bioactive Compounds: Sources, Characterization, and Applications, 55-98
Cited by: 401
Year: 2011
Use of compressed fluids for sample preparation: Food applications
- Authors: JA Mendiola, M Herrero, A Cifuentes, E Ib谩帽ez
Journal: Journal of Chromatography A 1152 (1-2), 234-246
Cited by: 359
Year: 2007
Screening of functional compounds in supercritical fluid extracts from Spirulina platensis
- Authors: JA Mendiola, L Jaime, S Santoyo, G Reglero, A Cifuentes, E Ib谩帽ez, …
Journal: Food Chemistry 102 (4), 1357-1367
Cited by: 261
Year: 2007
Pressurized liquid extraction
- Authors: G Alvarez-Rivera, M Bueno, D Ballesteros-Vivas, JA Mendiola, E Ib谩帽ez
Book: Liquid-Phase Extraction, 375-398
Cited by: 201
Year: 2020
Sequential determination of fat- and water-soluble vitamins in green leafy vegetables during storage
- Authors: J Santos, JA Mendiola, MBPP Oliveira, E Ib谩帽ez, M Herrero
Journal: Journal of Chromatography A 1261, 179-188
Cited by: 201
Year: 2012