World's Best Scientists 2026 revealed!

D-Index & Metrics

Engineering and Technology

D-Index
38
Citations
5078
World Ranking
8133
National Ranking
184

Gilles Trystram publication distribution in Engineering and Technology in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Engineering and Technology in 2026. The highlighted bar marks where Gilles Trystram sits on this spectrum.

38–47 publications: 20 scientists 48–57 publications: 35 scientists 58–67 publications: 96 scientists 68–77 publications: 135 scientists 78–87 publications: 190 scientists 88–97 publications: 259 scientists 98–107 publications: 283 scientists 108–117 publications: 369 scientists 118–127 publications: 341 scientists 128–137 publications: 386 scientists 138–147 publications: 372 scientists 148–157 publications: 457 scientists 158–167 publications: 415 scientists 168–177 publications: 407 scientists 178–187 publications: 421 scientists 188–197 publications: 378 scientists 198–207 publications: 403 scientists 208–217 publications: 317 scientists 218–227 publications: 346 scientists 228–237 publications: 321 scientists 238–247 publications: 260 scientists 248–257 publications: 280 scientists 258–267 publications: 240 scientists 268–277 publications: 214 scientists 278–287 publications: 242 scientists 288–297 publications: 203 scientists 298–307 publications: 166 scientists 308–317 publications: 154 scientists 318–327 publications: 175 scientists 328–337 publications: 159 scientists 338–347 publications: 99 scientists 348–357 publications: 131 scientists 358–367 publications: 106 scientists 368–377 publications: 118 scientists 378–387 publications: 97 scientists 388–397 publications: 108 scientists 398–407 publications: 82 scientists 408–417 publications: 71 scientists 418–427 publications: 64 scientists 428–437 publications: 55 scientists 438–447 publications: 54 scientists 448–457 publications: 60 scientists 458–467 publications: 47 scientists 468–477 publications: 40 scientists 478–487 publications: 30 scientists 488–497 publications: 29 scientists 498–507 publications: 38 scientists 508–517 publications: 40 scientists 518–527 publications: 32 scientists 528–537 publications: 23 scientists 538–547 publications: 28 scientists 548–557 publications: 23 scientists 558–567 publications: 19 scientists 568–577 publications: 16 scientists 578–587 publications: 17 scientists 588–597 publications: 18 scientists 598–607 publications: 22 scientists 608–617 publications: 15 scientists 618–627 publications: 9 scientists 628–637 publications: 11 scientists 638–647 publications: 21 scientists 648–657 publications: 12 scientists 658–667 publications: 9 scientists 668–677 publications: 11 scientists 678–687 publications: 9 scientists 688–697 publications: 6 scientists 698–707 publications: 14 scientists 708–717 publications: 7 scientists 718–727 publications: 8 scientists 728–737 publications: 10 scientists 738–747 publications: 9 scientists 748–757 publications: 5 scientists 758–767 publications: 5 scientists 768–777 publications: 11 scientists 778–787 publications: 7 scientists 788–797 publications: 2 scientists 798–803 publications: 4 scientists 804+ publications: 100 scientists
38 publications 804+

This scientist: 177 publications — 38th percentile

38% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 804 publications or more.

Gilles Trystram D-index placement in Engineering and Technology in 2026

The chart shows the D-index (discipline H-index) distribution of Engineering and Technology scientists ranked by Research.com in 2026. The highlighted bar marks where Gilles Trystram sits on this spectrum.

30 D-Index: 59 scientists 31 D-Index: 114 scientists 32 D-Index: 129 scientists 33 D-Index: 189 scientists 34 D-Index: 200 scientists 35 D-Index: 262 scientists 36 D-Index: 311 scientists 37 D-Index: 312 scientists 38 D-Index: 350 scientists 39 D-Index: 385 scientists 40 D-Index: 348 scientists 41 D-Index: 362 scientists 42 D-Index: 426 scientists 43 D-Index: 380 scientists 44 D-Index: 310 scientists 45 D-Index: 341 scientists 46 D-Index: 301 scientists 47 D-Index: 306 scientists 48 D-Index: 271 scientists 49 D-Index: 246 scientists 50 D-Index: 210 scientists 51 D-Index: 253 scientists 52 D-Index: 213 scientists 53 D-Index: 221 scientists 54 D-Index: 195 scientists 55 D-Index: 186 scientists 56 D-Index: 170 scientists 57 D-Index: 167 scientists 58 D-Index: 166 scientists 59 D-Index: 144 scientists 60 D-Index: 152 scientists 61 D-Index: 141 scientists 62 D-Index: 138 scientists 63 D-Index: 131 scientists 64 D-Index: 118 scientists 65 D-Index: 114 scientists 66 D-Index: 119 scientists 67 D-Index: 95 scientists 68 D-Index: 87 scientists 69 D-Index: 77 scientists 70 D-Index: 89 scientists 71 D-Index: 69 scientists 72 D-Index: 54 scientists 73 D-Index: 46 scientists 74 D-Index: 55 scientists 75 D-Index: 54 scientists 76 D-Index: 49 scientists 77 D-Index: 53 scientists 78 D-Index: 46 scientists 79 D-Index: 28 scientists 80 D-Index: 39 scientists 81 D-Index: 36 scientists 82 D-Index: 24 scientists 83 D-Index: 26 scientists 84 D-Index: 36 scientists 85 D-Index: 18 scientists 86 D-Index: 25 scientists 87 D-Index: 19 scientists 88 D-Index: 26 scientists 89 D-Index: 27 scientists 90 D-Index: 23 scientists 91 D-Index: 15 scientists 92 D-Index: 12 scientists 93 D-Index: 9 scientists 94 D-Index: 15 scientists 95 D-Index: 10 scientists 96 D-Index: 13 scientists 97 D-Index: 13 scientists 98 D-Index: 9 scientists 99 D-Index: 7 scientists 100 D-Index: 7 scientists 101 D-Index: 8 scientists 102 D-Index: 7 scientists 103 D-Index: 7 scientists 104 D-Index: 9 scientists 105 D-Index: 6 scientists 106 D-Index: 9 scientists 107+ D-Index: 99 scientists
30 D-Index 107+

This scientist: 38 D-Index — 20th percentile

20% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 107 D-Index or more.

Overview

Gilles Trystram is affiliated with the University of Paris-Saclay in France. The research conducted by Trystram spans multiple interrelated scientific fields and subfields including Food Science, Public Health, Environmental and Occupational Health, Control and Systems Engineering, Marketing, and Organic Chemistry.

Their recent scholarly output includes studies published primarily in journals specializing in the domains of food processing, life cycle assessment, and sensory evaluation. Notable publication venues featuring their work are:

  • Food and Bioproducts Processing
  • HAL (Le Centre pour la Communication Scientifique Directe)
  • SSRN Electronic Journal
  • The International Journal of Life Cycle Assessment
  • Food Research International

Their research covers several main topics, which reflect a focus on both food quality and sustainability as well as consumer perception and behavior. Key topics addressed in their work include:

  • Edible Oils Quality and Analysis
  • Pickering emulsions and particle stabilization
  • Consumer Attitudes and Food Labeling
  • Agriculture Sustainability and Environmental Impact
  • Food Waste Reduction and Sustainability
  • Multisensory perception and integration
  • Sensory Analysis and Statistical Methods

Trystram's recent papers illustrate the thematic range of their research contributions. Selected papers include:

  • "Digitization and Platforms in Agriculture: Organizations, Power Asymmetry, and Collective Action Solutions," 2020, SSRN Electronic Journal
  • "Revisiting the mechanisms of oil uptake during deep-frying," 2020, Food and Bioproducts Processing
  • "Implementing environmental labelling of food products in France," 2022, The International Journal of Life Cycle Assessment
  • "Validation of food visual attribute perception in virtual reality," 2020, Food Quality and Preference
  • "Effect of perceptive enrichment on the efficiency of simulated contexts: Comparing virtual reality and immersive room settings," 2023, Food Research International

Collaboration is a component of their research activities, with frequent co-authors including Hiam Serhan, Maxime Touffet, Olivier Vitrac, Maëlle-Ahou Gouton, and Catherine Dacremont. These partnerships reflect interdisciplinary and multisectoral approaches within their fields of expertise.

Best Publications

  • Review of mechanisms, conditions, and factors involved in the oil uptake phenomenon during the deep-fat frying process

    Aman Mohammad Ziaiifar;Nawel Achir;Francis Courtois;Isabelle Trezzani

  • Neural networks for the heat and mass transfer prediction during drying of cassava and mango

    J.A. Hernández-Pérez;M.A. Garcı́a-Alvarado;G. Trystram;B. Heyd

  • Dynamic modeling of crossflow microfiltration using neural networks

    Manuel Dornier;Martine Decloux;Gilles Trystram;André Lebert

  • Deep-fat frying of food: heat and mass transfer, transformations and reactions inside the frying material

    Olivier Vitrac;Gilles Trystram;Anne-Lucie Raoult-Wack

  • Characterization of heat and mass transfer during deep-fat frying and its effect on cassava chip quality

    Olivier Vitrac;Dominique Dufour;Gilles Trystram;Anne-Lucie Raoult-Wack

  • Fuzzy concepts applied to food product quality control: A review

    N. Perrot;I. Ioannou;I. Allais;C. Curt

  • POROSITY DEVELOPMENT AND ITS EFFECT ON OIL UPTAKE DURING FRYING PROCESS

    Aman Mohammad Ziaiifar;Francis Courtois;Gilles Trystram

  • Structural and Chemical Modifications of Short Dough During Baking

    S. Chevallier;G. Della Valle;P. Colonna;B. Broyart

  • Crust formation and its role during bread baking.

    F. Vanin;T. Lucas;Gilles Trystram

  • Analysis of the heat and mass transfer during coffee batch roasting

    J.A. Hernández;B. Heyd;C. Irles;B. Valdovinos

  • Water transport in bread during baking

    Muriel J. Wagner;T. Lucas;D. Le Ray;G. Trystram

  • Modelling and analysis of complex food systems: State of the art and new trends

    Nathalie Perrot;Ioan-Cristian Trelea;Cédric Baudrit;Gilles Trystram

  • Food drying and dewatering

    Catherine Bonaui;Elisabeth Dumoulin;Anne-Lucie Raoult-Wack;Z. Berk

  • Non-linear predictive control of a vapour compression cycle

    Denis Leducq;Jacques Guilpart;Gilles Trystram

  • Predicting colour kinetics during cracker baking

    B. Broyart;G. Trystram;A. Duquenoy

  • Prediction of brightness and surface area kinetics during coffee roasting

    J.A. Hernández;B. Heyd;G. Trystram

  • Food Engineering at Multiple Scales: Case Studies, Challenges and the Future—A European Perspective

    Yrjoe H. Roos;Peter J. Fryer;Dietrich Knorr;Heike P. Schuchmann

  • Characterization and CFD modelling of air temperature and velocity profiles in an industrial biscuit baking tunnel oven

    P.S. Mirade;J.D. Daudin;F. Ducept;G. Trystram

  • Towards a holistic approach for multi-objective optimization of food processes: A critical review

    Unknown

  • Influence of egg type, pressure and mode of incorporation on density and bubble distribution of a lady finger batter

    Irène Allais;Roch-Boris Edoura-Gaena;Jean-Bernard Gros;Gilles Trystram

  • The fate of furfurals and other volatile markers during the baking process of a model cookie

    Lamia Ait Ameur;Barbara Rega;Pierre Giampaoli;Gilles Trystram

Frequent Co-Authors

Paul Colonna
Paul Colonna INRAE : Institut national de recherche pour l'agriculture, l'alimentation et l'environnement
Eric M. Leroy
Eric M. Leroy Institut de Recherche pour le Développement
Andrée Voilley
Andrée Voilley University of Burgundy
Dietrich Knorr
Dietrich Knorr Technical University of Berlin
Peter J. Fryer
Peter J. Fryer University of Birmingham
Karin Schroën
Karin Schroën Wageningen University & Research
Heike P. Schuchmann
Heike P. Schuchmann Karlsruhe Institute of Technology
Georges Corrieu
Georges Corrieu INRAE : Institut national de recherche pour l'agriculture, l'alimentation et l'environnement
Catherine M.G.C. Renard
Catherine M.G.C. Renard University of Avignon
Frédéric Debeaufort
Frédéric Debeaufort University of Burgundy

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