World's Best Scientists 2026 revealed!

D-Index & Metrics

Chemistry

D-Index
48
Citations
8942
World Ranking
15183
National Ranking
646

Biology and Biochemistry

D-Index
51
Citations
9433
World Ranking
17164
National Ranking
730

Overview

Jean-Marc Chobert is affiliated with INRAE, the Institut national de recherche pour l'agriculture, l'alimentation et l'environnement in France. Their research spans multiple fields within biochemistry, genetics, and molecular biology, with particular emphasis on molecular biology and food science.

Their recent scientific contributions include studies focused on probiotics, fermented foods, and microbial metabolites relevant to food biotechnology. Research topics also cover protein hydrolysis and the generation of bioactive peptides, as well as investigations into prion diseases and protein misfolding. Additionally, their work addresses aspects of alcoholism and thiamine deficiency.

Chobert has coauthored publications with several researchers, demonstrating collaboration within related domains. Frequent coauthors include Mohsen Zommara, Shady El-Ghaish, Thomas Haertlé, Mohamed Ghanimah, and Kirill Tsiroulnikov.

Their publication record shows contributions to journals such as BMC Microbiology and INRAE Productions Animales. Two notable recent papers highlight their research focus:

  • "Probiotic and technological characterization of selected Lactobacillus strains isolated from different Egyptian cheeses," 2023, BMC Microbiology
  • "Utilisation des microorganismes dans l'hydrolyse des amyloïdes et des farines animales," 2020, INRAE Productions Animales

Best Publications

  • Beta casein-micelle as a nano vehicle for solubility enhancement of curcumin; food industry application

    Mansoore Esmaili;S. Mahmood Ghaffari;Zeinab Moosavi-Movahedi;Malihe Sadat Atri

  • Improvement of functional properties of β-lactoglobulin glycated through the Maillard reaction is related to the nature of the sugar

    François Chevalier;Jean-Marc Chobert;Yves Popineau;Marie Georgette Nicolas

  • Lactobacillus salivarius: bacteriocin and probiotic activity.

    S. Messaoudi;M. Manai;G. Kergourlay;H. Prévost

  • Purification and characterization of two bacteriocins produced by lactic acid bacteria isolated from Mongolian airag

    B. Batdorj;M. Dalgalarrondo;Y. Choiset;J. Pedroche

  • Effects of heating and glycation of β-lactoglobulin on its recognition by IgE of sera from cow milk allergy patients.

    Asghar Taheri-Kafrani;Jean-Charles Gaudin;Hanitra Rabesona;Claudia Nioi

  • Detection and characterization of a novel antibacterial substance produced by Lactobacillus plantarum ST 31 isolated from sourdough

    S Todorov;B Onno;O Sorokine;J.M Chobert

  • Improvement of the antimicrobial and antioxidant activities of camel and bovine whey proteins by limited proteolysis

    Maryam Salami;Ali Akbar Moosavi-Movahedi;Mohammad Reza Ehsani;Reza Yousefi;Reza Yousefi

  • Isolation and partial biochemical characterization of a proteinaceous anti-bacteria and anti-yeast compound produced by Lactobacillus paracasei subsp. paracasei strain M3.

    M Atanassova;Y Choiset;M Dalgalarrondo;J.-M Chobert

  • Scavenging of Free Radicals, Antimicrobial, and Cytotoxic Activities of the Maillard Reaction Products of β-Lactoglobulin Glycated with Several Sugars

    François Chevalier;Jean-Marc Chobert;Claude Genot;Thomas Haertlé

  • Biological activity of camel milk casein following enzymatic digestion.

    Maryam Salami;Ali Akbar Moosavi-Movahedi;Faezeh Moosavi-Movahedi;Mohammad Reza Ehsani

  • Evaluation of antimicrobial activity, probiotic properties and safety of wild strain Enterococcus faecium AQ71 isolated from Azerbaijani Motal cheese

    Aynur Ahmadova;Aynur Ahmadova;Svetoslav Dimitrov Todorov;Yvan Choiset;Hanitra Rabesona

  • Technological properties of candidate probiotic Lactobacillus plantarum strains.

    Ralitsa Georgieva;Ilia Iliev;Thomas Haertlé;Jean-Marc Chobert

  • Enzymatic digestion and antioxidant activity of the native and molten globule states of camel α-lactalbumin: possible significance for use in infant formula.

    Maryam Salami;Maryam Salami;Reza Yousefi;Reza Yousefi;Mohammad Reza Ehsani;Seyed Hadi Razavi

  • Maillard glycation of β‐lactoglobulin induces conformation changes

    F. Chevalier;J.-M. Chobert;M. Dalgalarrondo;Y. Choiset

  • Improving safety of salami by application of bacteriocins produced by an autochthonous Lactobacillus curvatus isolate.

    Matheus de Souza Barbosa;Svetoslav Dimitrov Todorov;Iskra Ivanova;Iskra Ivanova;Jean-Marc Chobert

  • Purification and characterization of a new bacteriocin active against Campylobacter produced by Lactobacillus salivarius SMXD51.

    Soumaya Messaoudi;Gilles Kergourlay;Michèle Dalgalarrondo;Yvan Choiset

  • Identification and quantification of antifungal compounds produced by lactic acid bacteria and propionibacteria

    Céline Le Lay;Emmanuel Coton;Gwenaëlle Le Blay;Jean-Marc Chobert

  • Solubility and emulsifying properties of caseins modified enzymatically by Staphylococcus aureus V8 protease

    Jean Marc Chobert;Mahmoud Z. Sitohy;John R. Whitaker

  • Comparative study of the amino acid sequences of the caseinomacropeptides from seven species

    Jean-Claude Mercier;Jean-Marc Chobert;Francesco Addeo

  • Kinetic characterization of hydrolysis of camel and bovine milk proteins by pancreatic enzymes

    Maryam Salami;Maryam Salami;Reza Yousefi;Reza Yousefi;Mohammad Reza Ehsani;Michèle Dalgalarrondo

Frequent Co-Authors

Thomas Haertlé
Thomas Haertlé INRAE : Institut national de recherche pour l'agriculture, l'alimentation et l'environnement
Ali Akbar Moosavi-Movahedi
Ali Akbar Moosavi-Movahedi University of Tehran
Eric Dufour
Eric Dufour INRAE : Institut national de recherche pour l'agriculture, l'alimentation et l'environnement
Hervé Prévost
Hervé Prévost INRAE : Institut national de recherche pour l'agriculture, l'alimentation et l'environnement
Svetoslav Dimitrov Todorov
Svetoslav Dimitrov Todorov Universidade de São Paulo
Ali Akbar Saboury
Ali Akbar Saboury University of Tehran
Xavier Dousset
Xavier Dousset Process Engineering for Environment and Food
Patrick Borel
Patrick Borel Aix-Marseille University
Hieronim Jakubowski
Hieronim Jakubowski Rutgers, The State University of New Jersey

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