World's Best Scientists 2026 revealed!

D-Index & Metrics

Chemistry

D-Index
45
Citations
5876
World Ranking
16604
National Ranking
8

Mourad Jridi publication distribution in Chemistry in 2026

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 Mourad Jridi sits on this spectrum.

61–80 publications: 66 scientists 81–100 publications: 302 scientists 101–120 publications: 623 scientists 121–140 publications: 918 scientists 141–160 publications: 1,218 scientists 161–180 publications: 1,350 scientists 181–200 publications: 1,344 scientists 201–220 publications: 1,281 scientists 221–240 publications: 1,216 scientists 241–260 publications: 1,100 scientists 261–280 publications: 979 scientists 281–300 publications: 939 scientists 301–320 publications: 764 scientists 321–340 publications: 643 scientists 341–360 publications: 628 scientists 361–380 publications: 522 scientists 381–400 publications: 459 scientists 401–420 publications: 397 scientists 421–440 publications: 327 scientists 441–460 publications: 270 scientists 461–480 publications: 265 scientists 481–500 publications: 252 scientists 501–520 publications: 201 scientists 521–540 publications: 185 scientists 541–560 publications: 148 scientists 561–580 publications: 148 scientists 581–600 publications: 132 scientists 601–620 publications: 114 scientists 621–640 publications: 104 scientists 641–660 publications: 91 scientists 661–680 publications: 92 scientists 681–700 publications: 73 scientists 701–720 publications: 57 scientists 721–740 publications: 54 scientists 741–760 publications: 67 scientists 761–780 publications: 45 scientists 781–800 publications: 46 scientists 801–820 publications: 39 scientists 821–840 publications: 32 scientists 841–860 publications: 36 scientists 861–880 publications: 29 scientists 881–900 publications: 26 scientists 901–920 publications: 24 scientists 921–940 publications: 14 scientists 941–960 publications: 23 scientists 961–980 publications: 28 scientists 981–1,000 publications: 15 scientists 1,001–1,020 publications: 29 scientists 1,021–1,040 publications: 12 scientists 1,041–1,060 publications: 19 scientists 1,061–1,080 publications: 12 scientists 1,081–1,100 publications: 6 scientists 1,101–1,120 publications: 8 scientists 1,121–1,140 publications: 12 scientists 1,141–1,160 publications: 5 scientists 1,161–1,180 publications: 6 scientists 1,181–1,200 publications: 14 scientists 1,201–1,220 publications: 7 scientists 1,221–1,240 publications: 2 scientists 1,241–1,260 publications: 6 scientists 1,261–1,280 publications: 4 scientists 1,281–1,294 publications: 6 scientists 1,295+ publications: 100 scientists
61 publications 1,295+

This scientist: 109 publications — 3rd percentile

3% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 1,295 publications or more.

Mourad Jridi D-index placement in Chemistry in 2026

The chart shows the D-index (discipline H-index) distribution of Chemistry scientists ranked by Research.com in 2026. The highlighted bar marks where Mourad Jridi sits on this spectrum.

40–41 D-Index: 289 scientists 42–43 D-Index: 612 scientists 44–45 D-Index: 808 scientists 46–47 D-Index: 776 scientists 48–49 D-Index: 835 scientists 50–51 D-Index: 861 scientists 52–53 D-Index: 872 scientists 54–55 D-Index: 933 scientists 56–57 D-Index: 1,051 scientists 58–59 D-Index: 930 scientists 60–61 D-Index: 882 scientists 62–63 D-Index: 834 scientists 64–65 D-Index: 731 scientists 66–67 D-Index: 775 scientists 68–69 D-Index: 683 scientists 70–71 D-Index: 646 scientists 72–73 D-Index: 561 scientists 74–75 D-Index: 501 scientists 76–77 D-Index: 437 scientists 78–79 D-Index: 388 scientists 80–81 D-Index: 354 scientists 82–83 D-Index: 292 scientists 84–85 D-Index: 275 scientists 86–87 D-Index: 254 scientists 88–89 D-Index: 235 scientists 90–91 D-Index: 185 scientists 92–93 D-Index: 192 scientists 94–95 D-Index: 155 scientists 96–97 D-Index: 163 scientists 98–99 D-Index: 125 scientists 100–101 D-Index: 105 scientists 102–103 D-Index: 105 scientists 104–105 D-Index: 112 scientists 106–107 D-Index: 88 scientists 108–109 D-Index: 68 scientists 110–111 D-Index: 69 scientists 112–113 D-Index: 65 scientists 114–115 D-Index: 79 scientists 116–117 D-Index: 61 scientists 118–119 D-Index: 44 scientists 120–121 D-Index: 37 scientists 122–123 D-Index: 40 scientists 124–125 D-Index: 33 scientists 126–127 D-Index: 26 scientists 128–129 D-Index: 34 scientists 130–131 D-Index: 35 scientists 132–133 D-Index: 25 scientists 134–135 D-Index: 27 scientists 136–137 D-Index: 17 scientists 138–139 D-Index: 16 scientists 140–141 D-Index: 20 scientists 142–143 D-Index: 20 scientists 144–145 D-Index: 15 scientists 146–147 D-Index: 9 scientists 148–149 D-Index: 9 scientists 150–151 D-Index: 16 scientists 152–153 D-Index: 11 scientists 154–155 D-Index: 9 scientists 156–157 D-Index: 3 scientists 158 D-Index: 3 scientists 159+ D-Index: 98 scientists
40 D-Index 159+

This scientist: 45 D-Index — 10th percentile

10% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 159 D-Index or more.

Overview

Mourad Jridi is affiliated with the University of Sfax in Tunisia. Their research contributions primarily focus on the intersection of agricultural and biological sciences, with a significant number of publications in the fields of food science, biomaterials, plant science, molecular biology, and animal science and zoology.

Their main topics of study cover several specialized areas, including:

  • Nanocomposite Films for Food Packaging
  • Protein Hydrolysis and Bioactive Peptides
  • Meat and Animal Product Quality
  • Phytochemicals and Antioxidant Activities
  • Collagen: Extraction and Characterization
  • Proteins in Food Systems
  • Seaweed-derived Bioactive Compounds

Recent papers authored or co-authored by Mourad Jridi highlight their research interests through various published works:

  • Physicochemical, antioxidant and antibacterial properties of fish gelatin-based edible films enriched with orange peel pectin: Wrapping application, 2020, Food Hydrocolloids

Frequent collaborators include several researchers with whom they have multiple joint publications:

  • Nacim Zouari
  • Ola Abdelhedi
  • Monçef Nasri
  • Ali Salem
  • Nahed Fakhfakh

Mourad Jridi publishes in several notable venues with recurring contributions to journals such as:

  • Euro-Mediterranean Journal for Environmental Integration
  • Journal of Food Measurement & Characterization
  • Food Bioscience
  • Food Hydrocolloids
  • Heliyon

Their scholarly output demonstrates a focus on the physical and chemical characterization of biomaterials related to food packaging and preservation, antioxidant properties in food systems, and applications of protein hydrolysates. The integration of natural compounds, such as pectin and proteins, in functional films and bioactive materials aligns with the broader subfields they contribute to, including the study of molecular biology aspects within food sciences and animal-based product quality.

Best Publications

  • Physical, structural, antioxidant and antimicrobial properties of gelatin-chitosan composite edible films.

    Mourad Jridi;Sawssan Hajji;Hanen Ben Ayed;Imen Lassoued

  • Physicochemical, antioxidant and antibacterial properties of fish gelatin-based edible films enriched with orange peel pectin: Wrapping application

    Mourad Jridi;Mourad Jridi;Ola Abdelhedi;Ali Salem;Hela Kechaou

  • Functional, antioxidant and antibacterial properties of protein hydrolysates prepared from fish meat fermented by Bacillus subtilis A26

    Ines Jemil;Mourad Jridi;Rim Nasri;Naourez Ktari

  • Structural analysis, and antioxidant and antibacterial properties of chitosan-poly (vinyl alcohol) biodegradable films.

    Sawssen Hajji;Achraf Chaker;Mourad Jridi;Hana Maalej

  • Extraction and functional properties of gelatin from the skin of cuttlefish (Sepia officinalis) using smooth hound crude acid protease-aided process

    Rafik Balti;Mourad Jridi;Assaad Sila;Nabil Souissi

  • Chitin extraction from blue crab (Portunus segnis) and shrimp (Penaeus kerathurus) shells using digestive alkaline proteases from P. segnis viscera.

    Marwa Hamdi;Amal Hammami;Sawssen Hajji;Mourad Jridi

  • ACE inhibitory and antioxidative activities of Goby (Zosterissessor ophiocephalus) fish protein hydrolysates: Effect on meat lipid oxidation

    Rim Nasri;Islem Younes;Mourad Jridi;Mariem Trigui

  • Flavonoids, phenols, antioxidant, and antimicrobial activities in various extracts from Tossa jute leave (Corchorus olitorus L.)

    Amira Racha Ben Yakoub;Ola Abdehedi;Mourad Jridi;Walid Elfalleh

  • Enhancement of structural, functional and antioxidant properties of fish gelatin films using Maillard reactions

    Hela Kchaou;Nasreddine Benbettaïeb;Mourad Jridi;Ola Abdelhedi

  • Characteristics and functional properties of gelatin from thornback ray skin obtained by pepsin-aided process in comparison with commercial halal bovine gelatin

    Imen Lassoued;Mourad Jridi;Rim Nasri;Aicha Dammak

  • In silico analysis and molecular docking study of angiotensin I-converting enzyme inhibitory peptides from smooth-hound viscera protein hydrolysates fractionated by ultrafiltration.

    Ola Abdelhedi;Rim Nasri;Letica Mora;Mourad Jridi

  • Characterization and comparative assessment of antioxidant and ACE inhibitory activities of thornback ray gelatin hydrolysates

    Imen Lassoued;Leticia Mora;Rim Nasri;Mourad Jridi

  • Investigation of physicochemical and antioxidant properties of gelatin edible film mixed with blood orange (Citrus sinensis) peel extract

    Mourad Jridi;Mourad Jridi;Soumaya Boughriba;Ola Abdelhedi;Hend Nciri

  • Influence of Maillard reaction and temperature on functional, structure and bioactive properties of fish gelatin films

    Hela Kchaou;Nasreddine Benbettaieb;Mourad Jridi;Moncef Nasri

  • Composite bioactive films based on smooth-hound viscera proteins and gelatin: Physicochemical characterization and antioxidant properties

    Ola Abdelhedi;Rim Nasri;Mourad Jridi;Hela Kchaou

  • Comparative study of physico-mechanical and antioxidant properties of edible gelatin films from the skin of cuttlefish.

    Mourad Jridi;Nabil Souissi;Aïcha Mbarek;Geneviève Chadeyron

  • Microstructure, rheological and wound healing properties of collagen-based gel from cuttlefish skin

    Mourad Jridi;Sana Bardaa;Dorsaf Moalla;Tarak Rebaii

  • Effects of active gelatin coated with henna (L. inermis) extract on beef meat quality during chilled storage

    Mourad Jridi;Leticia Mora;Nabil Souissi;Maria-Concepción Aristoy

  • Functionalities and antioxidant properties of protein hydrolysates from muscle of zebra blenny (Salaria basilisca) obtained with different crude protease extracts

    Naourez Ktari;Mourad Jridi;Intidhar Bkhairia;Nadhem Sayari

  • Biofunctional gelatin-based films incorporated with food grade phycocyanin extracted from the Saharian cyanobacterium Arthrospira sp.

    Imene Chentir;Hela Kchaou;Marwa Hamdi;Mourad Jridi

  • Combined biocatalytic conversion of smooth hound viscera: Protein hydrolysates elaboration and assessment of their antioxidant, anti-ACE and antibacterial activities

    Ola Abdelhedi;Mourad Jridi;Ines Jemil;Leticia Mora

  • Characterization and Potential Use of Cuttlefish Skin Gelatin Hydrolysates Prepared by Different Microbial Proteases

    Mourad Jridi;Imen Lassoued;Rim Nasri;Mohamed Ali Ayadi

Frequent Co-Authors

Moncef Nasri
Moncef Nasri University of Sfax
Fidel Toldrá
Fidel Toldrá Spanish National Research Council
Leticia Mora
Leticia Mora Spanish National Research Council
Frédéric Debeaufort
Frédéric Debeaufort University of Burgundy
Suming Li
Suming Li University of Montpellier
Mohamed Bouaziz
Mohamed Bouaziz University of Sfax
Ali Bougatef
Ali Bougatef University of Sfax
Hamadi Attia
Hamadi Attia University of Sfax
Guido Flamini
Guido Flamini University of Pisa
Sami Boufi
Sami Boufi University of Sfax

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