Lívio Pereira de Macêdo | Vitamin D | Best Researcher Award

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Mr. Lívio Pereira de Macêdo, Hospital da Restauração, Brazil

Mr. Lívio Pereira de Macêdo is a dedicated healthcare professional at Hospital da Restauração in Brazil. With a strong commitment to patient care, he has been actively involved in various medical initiatives aimed at improving healthcare delivery and patient outcomes. His expertise encompasses a range of medical practices, and he is known for his collaborative approach, working closely with multidisciplinary teams to enhance the quality of care. Mr. de Macêdo is passionate about advancing healthcare practices and is continually engaged in professional development to stay abreast of the latest medical advancements.

Profile:
Orcid Profile

Education:

Mr. Lívio Pereira de Macêdo is currently pursuing a Master’s degree in Applied Biology to Health at the Universidade Federal de Pernambuco (UFPE), Brazil, under the guidance of Advisor Hildo Rocha Cirne Azevedo-Filho. His research focuses on the impact of Vitamin D on health issues such as ruptured cerebral aneurysms and subarachnoid hemorrhages, within the broader field of Health Sciences and the specialization of Clinical Medicine and Neurology. In addition to his master’s studies, Mr. de Macêdo is undertaking a medical residency in Neurosurgery at Hospital da Restauração, Brazil. He earned his Bachelor’s degree in Medicine from Faculdade Integral Diferencial (FACID) from 2011 to 2016, where he was mentored by Kelson James Silva de Almeida. Mr. de Macêdo’s academic and clinical training positions him as a dedicated professional in the medical field, with a strong emphasis on advancing knowledge in neurology and health sciences.

Professional Development

Mr. Lívio Pereira de Macêdo has pursued a range of complementary educational experiences to enhance his medical expertise. In 2019, he participated in a Microsurgery Anatomy program at the Practical Anatomy and Surgical Education Lab at Saint Louis University (SLU), USA, earning 32 credit hours. His dedication to continuous learning is evident through his involvement in various continuing education programs, including a Cerebrovascular Diseases Study Group at the Federal University of Piauí (UFPI) in 2014, and an Introduction to Clinical Neurology course at the University of California, San Francisco (UCSF) in the same year. Additionally, he has engaged in courses focused on Neuroanatomy, Academic Neurology and Neurosurgery, and Basic Anatomy, further solidifying his foundation in health sciences. Mr. de Macêdo has also enhanced his language skills by completing a Basic English course at Curso de Inglês Prático (CIP) in 2005. These diverse educational experiences reflect his commitment to professional development in the medical field.

Professional Experience:

Mr. Lívio Pereira de Macêdo has gained valuable professional experience at various esteemed institutions in Brazil. Since 2022, he has been a government employee at Hospital da Restauração, contributing significantly to his role with 24 credit hours of service. He also began another government position at the same hospital in 2021, where he has continued to develop his skills and expertise. From 2014 to 2016, he was a scholarship recipient at Fundação Hospitalar de Teresina (FHT), where he dedicated himself exclusively to his role, accumulating 24 credit hours. Earlier, in 2013, he collaborated with FHT for 12 credit hours. In addition to his clinical experience, Mr. de Macêdo served as a Neuroanatomy Monitor at Faculdade Integral Diferencial (FACID) in 2012, accumulating 192 and 108 credit hours in two separate roles, as well as monitoring Anatomy II in 2011 for 161 credit hours. His diverse experiences reflect his commitment to advancing his knowledge and skills in the medical field.

Activities:

Mr. Lívio Pereira de Macêdo has been actively involved in several research projects at Campus I, contributing to important studies in the medical field. Since 2014, he has participated in a research project focused on the Evaluation of Visual Complaints in Patients with Idiopathic Parkinson’s Disease, which aims to enhance understanding of the visual challenges faced by these patients. In 2013, he contributed to a study examining the Rates of Severe Traumatic Brain Injury and Its Relation to Alcoholism in individuals admitted to an emergency hospital following automobile collisions, shedding light on critical public health issues. Additionally, in 2012, Mr. de Macêdo participated in a project investigating the Prevalence of Mycobacterium Tuberculosis Carriers among medical students at a higher education institution in Teresina-PI, addressing the importance of tuberculosis awareness and prevention in educational settings. His involvement in these projects demonstrates his dedication to advancing medical research and improving patient care.

Awards and Titles:

Mr. Lívio Pereira de Macêdo has received notable recognition for his contributions to the field of neurosurgery. In 2021, his work titled “Resection of a Left Insulo-Opercular Cavernoma in a 4-Year-Old Child: A Case Report” was awarded Second Place at the SBNPED Grand Round, held on October 23, 2021. This accolade highlights his dedication to advancing pediatric neurosurgical practices. In 2014, he secured Second Place in the Therapeutic Category at the XXVI Congress of the Ibero-Latin American Society of Diagnostic and Therapeutic Neuroradiology (SILAN), co-hosted by SILAN and SBNR, further underscoring his expertise in the field. Additionally, in 2013, he received an Honorable Mention for Second Place at the 10th Scientific Week of FACID, recognizing his commitment to scientific inquiry and innovation.

Conclusion:

Mr. Lívio Pereira de Macêdo is a dedicated medical professional specializing in neurosurgery, currently affiliated with Hospital da Restauração in Brazil. With a solid educational background, including a Master’s in Applied Biology to Health and ongoing medical residency, he has developed a strong foundation in health sciences and clinical neurology. His practical experience spans various roles in prominent medical institutions, where he has actively participated in research projects focused on neurological disorders and patient care. Lívio’s commitment to excellence has been recognized through multiple awards for his research contributions, reflecting his passion for advancing medical knowledge and improving patient outcomes. As he continues his journey in the medical field, his expertise and dedication are poised to make a significant impact in neurosurgery and beyond.

Top Notable Publications:

Vitamin D Deficiency and Intracranial Aneurysms: Systematic Review
Authors: Lívio Pereira de Macêdo
Year: 2024
Source: World Neurosurgery: X
DOI: 10.1016/j.wnsx.2024.100413

Two Basilar Fenestration Aneurysms Management
Authors: Lívio Pereira de Macêdo
Year: 2024
Source: ACTA Scientific Neurology
ISSN: 2582-1121

A utilização das tecnologias digitais na assistência em saúde
Authors: Lívio Pereira de Macêdo
Year: 2024
Source: Revista Eletrônica Acervo Saúde
DOI: 10.25248/reas.e16136.2024
Part of ISSN: 2178-2091

Lesões de pele causadas pelo uso de EPIs durante a pandemia
Authors: Lívio Pereira de Macêdo
Year: 2024
Source: Revista Eletrônica Acervo Saúde
DOI: 10.25248/reas.e16134.2024
Part of ISSN: 2178-2091

Middle meningeal artery embolization contraindication when it originates from the ophthalmic artery
Authors: Lívio Pereira de Macêdo
Year: 2024
Source: Arquivos de Neuro-Psiquiatria
DOI: 10.1055/s-0044-1786023

The relationship between the level of vitamin D and ruptured intracranial aneurysms among patients with high sun exposure
Authors: Lívio Pereira de Macêdo
Year: 2024
Source: Scientific Reports
DOI: 10.1038/s41598-024-53676-y
Part of ISSN: 2045-2322

Management of a ruptured posterior inferior cerebellar artery (PICA) aneurysm with end-to-end in situ bypass: Case report
Authors: Lívio Pereira de Macêdo
Year: 2023
Source: Journal of Cerebrovascular and Endovascular Neurosurgery
DOI: 10.7461/jcen.2023.e2023.05.006
Part of ISSN: 2287-3139

Vascular changes in patients diagnosed with sepsis: clinical epidemiology and public health aspects
Authors: Lívio Pereira de Macêdo
Year: 2023
Source: Editora IOLE
DOI: 10.5281/ZENODO.10313649

Traumatic spondylolisthesis of the axis without fracture: Case report and literature review
Authors: Lívio Pereira de Macêdo
Year: 2023
Source: Journal of Spine Research and Surgery
DOI: 10.26502/fjsrs0063
Part of ISSN: 2687-8046

Spontaneous anal extrusion of ventriculoperitoneal shunt catheter: Case report
Authors: Lívio Pereira de Macêdo
Year: 2022
Source: Arquivos Brasileiros de Neurocirurgia: Brazilian Neurosurgery
DOI: 10.1055/s-0042-1748848
Part of ISSN: 0103-5355, 2359-5922

 

 

Filiz Yangilar | Nutrition | Best Researcher Award

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Assoc Prof Dr. Filiz Yangilar | Nutrition | Best Researcher Award 

Assoc Prof Dr. Filiz Yangilar, Erzincan Binali Yıldırım university, Turkey

Assoc. Prof. Dr. Filiz Yangılar is a faculty member at Erzincan Binali Yıldırım University, Turkey. Her research interests include food science and technology, with a focus on dairy products, functional foods, and food safety. Dr. Yangılar has published numerous articles in her field and actively participates in both national and international academic conferences. She is committed to advancing food technology research and contributing to the academic development of her students through innovative teaching and mentoring.

Profile:

Scopus Profile 

Google Scholar

Education:

Assoc. Prof. Dr. Filiz Yangilar earned her Ph.D. in Food Science from Atatürk University, Institute of Science, Department of Food Science, completing her thesis titled “Investigation of Some Quality Criteria of White Cheese Produced Using Different Probiotic Cultures During the Ripening Period” on October 8, 2010. Prior to her doctorate, she obtained her M.Sc. in Food Science from the same institution, where she focused on the “Production of Karın Kaymağı Cheese in Oltu and Şenkaya Regions under Factory Conditions and Determination of Some Microbiological, Physical, Chemical and Sensory Properties of These Cheeses.” Dr. Yangilar also holds a B.Sc. in Food Engineering from Atatürk University, Faculty of Agriculture, graduating on June 26 (year unspecified). Her academic background has provided her with a strong foundation in food science and engineering, leading to her significant contributions in the field.

Professional Experiences:

Assoc. Prof. Dr. Filiz Yangilar has been serving as an Associate Professor at Erzincan Binali Yıldırım University, Turkey, since 2010. In this role, she is actively involved in teaching, research, and project supervision within the Department of Food Engineering, focusing on areas such as food science, dairy products, probiotics, essential oils, and functional product development. Additionally, she has taken on the role of Researcher and Project Leader for various funded projects, successfully completing 12 projects that delve into food science topics, including the development of essential oils and dairy products. Dr. Yangilar is responsible for leading these research initiatives, overseeing laboratory activities, and managing collaborations with both national and international research institutions, significantly contributing to advancements in her field.

Research Projects:

Assoc. Prof. Dr. Filiz Yangilar has successfully completed 12 projects that focus on various aspects of food science, with a particular emphasis on probiotics and dairy products. These projects have explored innovative approaches to enhance the quality and functionality of dairy items, investigating the incorporation of probiotic cultures and the development of novel food products. Her research aims to address industry needs and improve public health through the advancement of functional foods. Through these projects, Dr. Yangilar has contributed valuable insights into the benefits of probiotics in dairy production and has fostered collaborations that enhance knowledge exchange in the field.

Research Interest:

Assoc. Prof. Dr. Filiz Yangilar’s research encompasses a diverse range of areas, including essential oils, probiotics, dairy products, nutrition in diseases, and functional product development. Her work on essential oils explores their applications and benefits in food preservation and flavor enhancement. In the realm of probiotics, she investigates their role in improving the quality and health benefits of dairy products, aiming to enhance their functional properties. Additionally, Dr. Yangilar examines the intersection of nutrition and health, focusing on how specific dietary components can influence disease prevention and management. Through her commitment to functional product development, she strives to create innovative food solutions that address health needs while meeting consumer demands. This multifaceted approach underscores her dedication to advancing food science and improving public health outcomes.

Top Notable Publications:

Gülhan, B., & Yangilar, F. (2024). Effects of Nettle (Urtica dioica) Extract on Versus Pathogenic Microorganisms in Yogurt Production. Journal of Tekirdag Agricultural Faculty, 21(3), 759–770.

Yangilar, F. (2023). Determination of antioxidant capacity, citric acid, phenolic compounds, physicochemical and sensory properties of Pepino marmalade yogurts enriched with erythritol and amaranth flour at different concentrations. Food Science and Biotechnology, 32(4), 531–542.

Yilmaz, S.K., & Yangilar, F. (2022). Evaluation of the relationship between chronotype, adherence to the Mediterranean diet, and cardiometabolic health in adults. Revista Espanola de Nutricion Humana y Dietetica, 26(4), 338–347.

Ertugay, M.F., Yangılar, F., & Çebi, K. (2020). ICE CREAM WITH ORGANIC KAVILCA (BUCKWHEAT) FIBRE: MICROSTRUCTURE, THERMAL, PHYSICOCHEMICAL AND SENSORY PROPERTIES. Carpathian Journal of Food Science and Technology, 12(3), 1–16.

Yangilar, F., & Yildiz, P.O. (2018). Effects of using combined essential oils on quality parameters of bio-yogurt. Journal of Food Processing and Preservation, 42(1), e13332.

Oğuzhan Yıldız, P., & Yangılar, F. (2017). Effects of whey protein isolate based coating enriched with Zingiber officinale and Matricaria recutita essential oils on the quality of refrigerated rainbow trout. Journal of Food Safety, 37(4), e12341.

Yangilar, F. (2017). Effects of natamycin edible films fortified with essential oils on the safety and quality parameters of Kashar cheese. Journal of Food Safety, 37(2), e12306.

Yangilar, F., & Çakmakçi, S. (2017). Probiotic shelf-life, mineral contents and other properties of probiotic yogurts supplemented with corn flour. Tarim Bilimleri Dergisi, 23(4), 472–481.

Yıldız, P.O., & Yangılar, F. (2016). Effects of Different Whey Protein Concentrate Coating on Selected Properties of Rainbow Trout (Oncorhynchus mykiss) During Cold Storage (4°C). International Journal of Food Properties, 19(9), 2007–2015.

Yangilar, F., & Oğuzhan Yildiz, P. (2016). Casein/natamycin edible films efficiency for controlling mould growth and on microbiological, chemical and sensory properties during the ripening of Kashar cheese. Journal of the Science of Food and Agriculture, 96(7), 2328–2336.