Parise Adadi received his MSc degree at the Ural Federal University in 2017 and completed his Ph.D. studies at the University of Otago in 2022. He has 40 publications with 850 citations and an h-index of 15 (Scopus, 30 November 2023). He has contributed to research on the following topics: fermentation, food processing, bioactive compounds, marine metabolites, and coronavirus. Parise is also an editorial board member of the Journal of Food Quality (IF: 3.3), International Journal of Food Science (IF: 4.0), Journal of Food Processing and Preservation (IF: 2.5), and Journal of Food Biochemistry (IF: 4.0).
Parise Adadi received his MSc degree at the Ural Federal University in 2017 and completed his Ph.D. studies at the University of Otago in 2022. He has 40 publications with 850 citations and an h-index of 15 (Scopus, 30 November 2023). He has contributed to research on the following topics: fermentation, food processing, bioactive compounds, marine metabolites, and coronavirus. Parise is also an editorial board member of the Journal of Food Quality (IF: 3.3), International Journal of Food Science (IF: 4.0), Journal of Food Processing and Preservation (IF: 2.5), and Journal of Food Biochemistry (IF: 4.0).