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Chemistry
France
2025

D-Index & Metrics

Chemistry

D-Index
96
Citations
37341
World Ranking
1527
National Ranking
24

Research.com Recognitions

  • 2025 - Research.com Chemistry in France Leader Award
  • 2022 - Research.com Chemistry in France Leader Award

Overview

Farid Chemat is affiliated with the University of Avignon in France and specializes in the field of Agricultural and Biological Sciences. Their work predominantly focuses on Food Science, Biochemistry, Biomedical Engineering, Molecular Biology, and Plant Science.

The main research topics covered by Farid Chemat include:

  • Phytochemicals and Antioxidant Activities
  • Essential Oils and Antimicrobial Activity
  • Advanced Chemical Sensor Technologies
  • Chemistry and Chemical Engineering
  • Edible Oils Quality and Analysis
  • Analytical Chemistry and Chromatography
  • Chemical and Physical Properties in Aqueous Solutions

Frequent co-authors collaborating with Farid Chemat are:

  • Maryline Abert Vian
  • Anne-Sylvie Fabiano-Tixier
  • Anet Režek Jambrak
  • Ombéline Claux
  • Giancarlo Cravotto

Farid Chemat has published extensively in several journals. The most frequent publication venues include:

  • Foods
  • Molecules
  • Ultrasonics Sonochemistry
  • Applied Sciences
  • Processes

Some recent papers authored or co-authored by Farid Chemat are:

  • A review of sustainable and intensified techniques for extraction of food and natural products, 2020, Green Chemistry
  • Recent advances in scaling-up of non-conventional extraction techniques: Learning from successes and failures, 2020, TrAC Trends in Analytical Chemistry
  • Review of ultrasound combinations with hybrid and innovative techniques for extraction and processing of food and natural products, 2021, Ultrasonics Sonochemistry
  • Internet of Nonthermal Food Processing Technologies (IoNTP): Food Industry 4.0 and Sustainability, 2021, Applied Sciences
  • The fourth industrial revolution in the food industry-part II: Emerging food trends, 2022, Critical Reviews in Food Science and Nutrition

Best Publications

  • Ultrasound assisted extraction of food and natural products. Mechanisms, techniques, combinations, protocols and applications. A review.

    Farid Chemat;Natacha Rombaut;Anne-Gaëlle Sicaire;Alice Meullemiestre

  • Applications of ultrasound in food technology: Processing, preservation and extraction

    Farid Chemat;Zill-e-Huma;Muhammed Kamran Khan

  • Green Extraction of Natural Products: Concept and Principles

    Farid Chemat;Maryline Abert Vian;Giancarlo Cravotto

  • Ultrasound-assisted extraction of polyphenols (flavanone glycosides) from orange (Citrus sinensis L.) peel

    Muhammad Kamran Khan;Maryline Abert-Vian;Anne-Sylvie Fabiano-Tixier;Olivier Dangles

  • Solvent-free microwave extraction of essential oil from aromatic herbs: comparison with conventional hydro-distillation

    Marie E Lucchesi;Farid Chemat;Jacqueline Smadja

  • Review of Green Food Processing techniques. Preservation, transformation, and extraction

    Farid Chemat;Natacha Rombaut;Alice Meullemiestre;Mohammad Turk

  • An improved microwave Clevenger apparatus for distillation of essential oils from orange peel.

    Mohamed A. Ferhat;Brahim Y. Meklati;Jacqueline Smadja;Farid Chemat

  • A review of sustainable and intensified techniques for extraction of food and natural products

    Farid Chemat;Maryline Abert Vian;Anne-Sylvie Fabiano-Tixier;Marinela Nutrizio

  • Green extraction of natural products. Origins, current status, and future challenges

    Farid Chemat;Maryline Abert-Vian;Anne Sylvie Fabiano-Tixier;Jochen Strube

  • Review of Alternative Solvents for Green Extraction of Food and Natural Products: Panorama, Principles, Applications and Prospects.

    Chemat F;Abert Vian M;Ravi Hk;Khadhraoui B

  • Degradation during application of ultrasound in food processing: A review

    Daniella Pingret;Anne-Sylvie Fabiano-Tixier;Farid Chemat

  • Bio-refinery of orange peels waste: a new concept based on integrated green and solvent free extraction processes using ultrasound and microwave techniques to obtain essential oil, polyphenols and pectin.

    Meryem Boukroufa;Chahrazed Boutekedjiret;Loïc Petigny;Njara Rakotomanomana

  • Comparison of two isolation methods for essential oil from rosemary leaves: Hydrodistillation and microwave hydrodiffusion and gravity

    Nabil Bousbia;Maryline Abert Vian;Mohamed A. Ferhat;Emmanuel Petitcolas

  • Microwave accelerated steam distillation of essential oil from lavender: A rapid, clean and environmentally friendly approach

    F. Chemat;M.E. Lucchesi;J. Smadja;L. Favretto

  • Microwave-assisted Extraction for Bioactive Compounds

    Farid Chemat;Giancarlo Cravotto

  • Lab and pilot-scale ultrasound-assisted water extraction of polyphenols from apple pomace

    Daniella Pingret;Daniella Pingret;Anne-Sylvie Fabiano-Tixier;Anne-Sylvie Fabiano-Tixier;Carine Le Bourvellec;Carine Le Bourvellec;Catherine M.G.C. Renard;Catherine M.G.C. Renard

  • Solvent-free microwave extraction of essential oil from aromatic herbs: from laboratory to pilot and industrial scale.

    Aurore Filly;Xavier Fernandez;Matteo Minuti;Francesco Visinoni

  • Green extraction processes of natural products as tools for biorefinery

    Natacha Rombaut;Anne-Sylvie Tixier;Antoine Bily;Farid Chemat

  • "Solvent-free" ultrasound-assisted extraction of lipids from fresh microalgae cells: a green, clean and scalable process.

    Fanny Adam;Maryline Abert-Vian;Gilles Peltier;Farid Chemat

  • "Bligh and Dyer" and folch methods for solid-liquid-liquid extraction of lipids from microorganisms. Comprehension of solvatation mechanisms and towards substitution with alternative solvents

    Cassandra Breil;Maryline Abert Vian;Thomas Zemb;Werner Kunz

  • Microwave hydrodiffusion and gravity, a new technique for extraction of essential oils.

    Maryline Abert Vian;Xavier Fernandez;Franco Visinoni;Farid Chemat

Frequent Co-Authors

Giancarlo Cravotto
Giancarlo Cravotto University of Turin
Eugène Vorobiev
Eugène Vorobiev University of Technology of Compiègne
Catherine M.G.C. Renard
Catherine M.G.C. Renard University of Avignon
Francisco J. Barba
Francisco J. Barba University of Valencia
Olivier Dangles
Olivier Dangles Institut de Recherche pour le Développement
Timothy J. Mason
Timothy J. Mason Coventry University
Miguel de la Guardia
Miguel de la Guardia University of Valencia
Werner Kunz
Werner Kunz University of Regensburg
José M. Lorenzo
José M. Lorenzo Universidade de Vigo
Yang Tao
Yang Tao Nanjing Agricultural University

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