The chart shows the distribution of publications by all Research.com ranked scientists in the field of Chemistry in 2026. The highlighted bar marks where Joël Scher sits on this spectrum.
This scientist: 156 publications — 16th percentile
16% of scientists in this discipline score the same or lower.
The last bar groups every scientist with 1,295 publications or more.
The chart shows the D-index (discipline H-index) distribution of Chemistry scientists ranked by Research.com in 2026. The highlighted bar marks where Joël Scher sits on this spectrum.
This scientist: 50 D-Index — 21st percentile
21% of scientists in this discipline score the same or lower.
The last bar groups every scientist with 159 D-Index or more.
Joël Scher is affiliated with the University of Lorraine in France and has contributed extensively to research in Agricultural and Biological Sciences, with a particular focus on Food Science. Their body of work includes 41 publications in this broader scientific field, out of which 27 specifically address Food Science topics.
The scientist's research spans several subfields including Food Science, Plant Science, Pharmacology, Nutrition and Dietetics, and Biochemistry. Main topics of study within their research portfolio cover Microencapsulation and Drying Processes, Proteins in Food Systems, Polysaccharides Composition and Applications, Hibiscus Plant Research Studies, Phytochemicals and Antioxidant Activities, African Botany and Ecology Studies, and Animal Diversity and Health Studies.
Joël Scher has authored multiple papers in a variety of journals, reflecting a focus on the physical and chemical properties of food powders, drying technologies, and antioxidant properties of natural products. Selected recent papers include:
Joël Scher frequently collaborates with several researchers, indicating an active network within the research community. Frequent co-authors include Jérémy Petit, Jennifer Burgain, Claire Gaïani, Carole Perroud, and Imène Felfoul.
The scientist's work is published predominantly in journals such as the International Journal of Food Science & Technology, Powder Technology, Journal of Food Processing and Preservation, Foods, and Drying Technology, reflecting a consistent focus on food processing, preservation, and technological studies.
Atmane Madene;Muriel Jacquot;Joël Scher;Stéphane Desobry
J. Burgain;C. Gaiani;M. Linder;J. Scher
Marie Céleste Karam;Jeremy Petit;David Zimmer;Elie Baudelaire Djantou
Marie E C Thomas;Joël Scher;Sylvie Desobry-Banon;Stéphane Desobry
Aboubakar;Y.N. Njintang;J. Scher;C.M.F. Mbofung
J. M. Nzikou;A. Kimbonguila;L. Matos;Bob Wilfrid Loumouamou
Claire Gaiani;Pierre Schuck;Joël Scher;Stéphane Desobry
K.G. Kaptso;Y.N. Njintang;A.E. Komnek;J. Hounhouigan
C. Gaiani;J.J. Ehrhardt;J. Scher;J. Hardy
Tenin Dzudie;Joel Scher;Joel Hardy
Abdulhadi Aljawish;Lionel Muniglia;Amira Klouj;Jordane Jasniewski
C. Gaiani;M. Morand;C. Sanchez;E. Arab Tehrany
Abdulhadi Aljawish;Isabelle Chevalot;Jordane Jasniewski;Joël Scher
Abdulhadi Aljawish;Isabelle Chevalot;Bernadette Piffaut;Corinne Rondeau-Mouro
J. Burgain;J. Scher;G. Francius;F. Borges
Ingrid Murrieta-Pazos;C Gaiani;Laurence Galet;Bernard Cuq
Ali Nasirpour;Joël Scher;Stéphane Desobry
Leïla Aberkane;Jordane Jasniewski;Claire Gaiani;Joël Scher
Benjamin Berton;Joël Scher;Frédéric Villieras;Joël Hardy
Marie Celeste Karam;Claire Gaiani;Chadi Hosri;Jennifer Burgain
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