Ali Akram earned his PhD from the Government College University Faisalabad, Pakistan in September 2022. His research expertise lies in cereal sciences, functional foods and food product development. Dr. Ali is working as Assistant Professor, at University institute of Food Science and Technology (UIFST). He has published 53 research articles (15 as first author) in Scopus/WOS indexed journals, having a 100+ impact factor, 325 citations, and an h-index of 11. Dr Ali also participated in and presented his research work at seven different international conferences in New York, Australia, Turkey and Azerbaijan.Tabussam Tufail is currently working as Assistant Professor in University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Lahore, Punjab, Pakistan. He completed his PhD Food Science and Technology, MS in Food Science and Technology from Government College University Faisalabad. He has completed 25 International and national trainings as well as courses from different organizations. He has published over 80 peer-reviewed research/ review papers, 20 book chapters, 1 Book and presented papers in 25 international and national conferences as well as attended a number of conferences, seminars, workshops and webinars. Tabussam Tufail is serving as an editorial board member in Acta Scientific Publications. He is a frequent reviewer of several reputed journals in the area of Food and Nutrition as well as Food Science and Technology. He is a life-time member of the Scientific and Technical Research Association (STRA), Healthcare and Biological Sciences Research Association (HBSRA), Teaching and Education Research Association (TERA), Social Science and Humanities Research Association (SSHRA), and the Pakistan Society of Food Scientists &Technologist (PSFST).Gulzar Ahmad Nayik completed his Master’s degree in Food Technology from the Islamic University of Science & Technology, Awantipora, Jammu and Kashmir, India, and earned his PhD from Sant Longowal Institute of Engineering & Technology, Longowal, Sangrur, Punjab, India. He has published more than 130 peer-reviewed research and review papers, contributed over 70 book chapters, and edited 22 books with leading publishers including Springer, Elsevier, the Royal Society of Chemistry, and Taylor & Francis. He has delivered presentations at numerous national and international conferences, seminars, workshops, and webinars. Dr. Nayik was shortlisted twice (2017 and 2018) for the Inspire-Faculty Award by the Indian National Science Academy, New Delhi, and was nominated for the INSA Medal for Young Scientists (2019–20). In 2025, Dr. Nayik was featured among the top 2% cited scientists published on Elsevier Data Repository. He serves as editor, associate editor, assistant editor, and reviewer for several reputable journals in Food Science and Technology. He has received multiple awards, appreciations and recognitions, and is an active member of various international scientific societies and organizations. He is currently engaged in editing several book projects with Elsevier, Taylor & Francis, Wiley and the Royal Society of Chemistry.

• Rye Cereals: An Overview Nutritional comparison of rye with other cereals Rye: An In-depth Exploration into Its Physical, Chemical, and Nutritional Properties Processing Techniques of Rye Cereals Harvesting and Post-Harvest Processing Industrial applications of rye cereals Rye Cereals and Their Byproducts Health Endorsing Properties of Rye Allergens and toxicity in Rye Future Aspects of Rye Grains Quality and Role of Technologists in Its Management

Ali Akram earned his PhD from the Government College University Faisalabad, Pakistan in September 2022. His research expertise lies in cereal sciences, functional foods and food product development. Dr. Ali is working as Assistant Professor, at University institute of Food Science and Technology (UIFST). He has published 53 research articles (15 as first author) in Scopus/WOS indexed journals, having a 100+ impact factor, 325 citations, and an h-index of 11. Dr Ali also participated in and presented his research work at seven different international conferences in New York, Australia, Turkey and Azerbaijan.Tabussam Tufail is currently working as Assistant Professor in University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Lahore, Punjab, Pakistan. He completed his PhD Food Science and Technology, MS in Food Science and Technology from Government College University Faisalabad. He has completed 25 International and national trainings as well as courses from different organizations. He has published over 80 peer-reviewed research/ review papers, 20 book chapters, 1 Book and presented papers in 25 international and national conferences as well as attended a number of conferences, seminars, workshops and webinars. Tabussam Tufail is serving as an editorial board member in Acta Scientific Publications. He is a frequent reviewer of several reputed journals in the area of Food and Nutrition as well as Food Science and Technology. He is a life-time member of the Scientific and Technical Research Association (STRA), Healthcare and Biological Sciences Research Association (HBSRA), Teaching and Education Research Association (TERA), Social Science and Humanities Research Association (SSHRA), and the Pakistan Society of Food Scientists &Technologist (PSFST).Gulzar Ahmad Nayik completed his Master’s degree in Food Technology from the Islamic University of Science & Technology, Awantipora, Jammu and Kashmir, India, and earned his PhD from Sant Longowal Institute of Engineering & Technology, Longowal, Sangrur, Punjab, India. He has published more than 130 peer-reviewed research and review papers, contributed over 70 book chapters, and edited 22 books with leading publishers including Springer, Elsevier, the Royal Society of Chemistry, and Taylor & Francis. He has delivered presentations at numerous national and international conferences, seminars, workshops, and webinars. Dr. Nayik was shortlisted twice (2017 and 2018) for the Inspire-Faculty Award by the Indian National Science Academy, New Delhi, and was nominated for the INSA Medal for Young Scientists (2019–20). In 2025, Dr. Nayik was featured among the top 2% cited scientists published on Elsevier Data Repository. He serves as editor, associate editor, assistant editor, and reviewer for several reputable journals in Food Science and Technology. He has received multiple awards, appreciations and recognitions, and is an active member of various international scientific societies and organizations. He is currently engaged in editing several book projects with Elsevier, Taylor & Francis, Wiley and the Royal Society of Chemistry.

• Rye Cereals: An Overview Nutritional comparison of rye with other cereals Rye: An In-depth Exploration into Its Physical, Chemical, and Nutritional Properties Processing Techniques of Rye Cereals Harvesting and Post-Harvest Processing Industrial applications of rye cereals Rye Cereals and Their Byproducts Health Endorsing Properties of Rye Allergens and toxicity in Rye Future Aspects of Rye Grains Quality and Role of Technologists in Its Management

Ali Akram earned his PhD from the Government College University Faisalabad, Pakistan in September 2022. His research expertise lies in cereal sciences, functional foods and food product development. Dr. Ali is working as Assistant Professor, at University institute of Food Science and Technology (UIFST). He has published 53 research articles (15 as first author) in Scopus/WOS indexed journals, having a 100+ impact factor, 325 citations, and an h-index of 11. Dr Ali also participated in and presented his research work at seven different international conferences in New York, Australia, Turkey and Azerbaijan.Tabussam Tufail is currently working as Assistant Professor in University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Lahore, Punjab, Pakistan. He completed his PhD Food Science and Technology, MS in Food Science and Technology from Government College University Faisalabad. He has completed 25 International and national trainings as well as courses from different organizations. He has published over 80 peer-reviewed research/ review papers, 20 book chapters, 1 Book and presented papers in 25 international and national conferences as well as attended a number of conferences, seminars, workshops and webinars. Tabussam Tufail is serving as an editorial board member in Acta Scientific Publications. He is a frequent reviewer of several reputed journals in the area of Food and Nutrition as well as Food Science and Technology. He is a life-time member of the Scientific and Technical Research Association (STRA), Healthcare and Biological Sciences Research Association (HBSRA), Teaching and Education Research Association (TERA), Social Science and Humanities Research Association (SSHRA), and the Pakistan Society of Food Scientists &Technologist (PSFST).Gulzar Ahmad Nayik completed his Master’s degree in Food Technology from the Islamic University of Science & Technology, Awantipora, Jammu and Kashmir, India, and earned his PhD from Sant Longowal Institute of Engineering & Technology, Longowal, Sangrur, Punjab, India. He has published more than 130 peer-reviewed research and review papers, contributed over 70 book chapters, and edited 22 books with leading publishers including Springer, Elsevier, the Royal Society of Chemistry, and Taylor & Francis. He has delivered presentations at numerous national and international conferences, seminars, workshops, and webinars. Dr. Nayik was shortlisted twice (2017 and 2018) for the Inspire-Faculty Award by the Indian National Science Academy, New Delhi, and was nominated for the INSA Medal for Young Scientists (2019–20). In 2025, Dr. Nayik was featured among the top 2% cited scientists published on Elsevier Data Repository. He serves as editor, associate editor, assistant editor, and reviewer for several reputable journals in Food Science and Technology. He has received multiple awards, appreciations and recognitions, and is an active member of various international scientific societies and organizations. He is currently engaged in editing several book projects with Elsevier, Taylor & Francis, Wiley and the Royal Society of Chemistry.

• Rye Cereals: An Overview Nutritional comparison of rye with other cereals Rye: An In-depth Exploration into Its Physical, Chemical, and Nutritional Properties Processing Techniques of Rye Cereals Harvesting and Post-Harvest Processing Industrial applications of rye cereals Rye Cereals and Their Byproducts Health Endorsing Properties of Rye Allergens and toxicity in Rye Future Aspects of Rye Grains Quality and Role of Technologists in Its Management