World's Best Scientists 2026 revealed!

D-Index & Metrics

Chemistry

D-Index
47
Citations
6955
World Ranking
15754
National Ranking
681

Saïd Bouhallab 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 Saïd Bouhallab 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: 254 publications — 51st percentile

51% of scientists in this discipline score the same or lower.

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

Saïd Bouhallab 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 Saïd Bouhallab 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: 47 D-Index — 14th percentile

14% of scientists in this discipline score the same or lower.

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

Overview

Saïd Bouhallab is affiliated with INRAE, the Institut national de recherche pour l'agriculture, l'alimentation et l'environnement in France. Their research focuses on various aspects of food science, molecular biology, and animal science, contributing to the broader field of agricultural and biological sciences.

Their work predominantly concerns proteins in food systems, covering topics such as microencapsulation and drying processes, infant nutrition and health, protein hydrolysis and bioactive peptides, essential oils and antimicrobial activity, bee products chemical analysis, and animal nutrition and physiology.

Saïd Bouhallab has published extensively in journals including:

  • Food Hydrocolloids
  • Food Research International
  • Trends in Food Science & Technology
  • International Journal of Biological Macromolecules
  • Antioxidants

Recent papers by Bouhallab include:

  • Essential Oils in Livestock: From Health to Food Quality (2021) published in Antioxidants
  • Yogurts enriched with milk proteins: Texture properties, aroma release and sensory perception (2020) published in Trends in Food Science & Technology
  • Recent trends in design of healthier plant-based alternatives: nutritional profile, gastrointestinal digestion, and consumer perception (2022) published in Critical Reviews in Food Science and Nutrition
  • Mixing milk, egg and plant resources to obtain safe and tasty foods with environmental and health benefits (2020) published in Trends in Food Science & Technology
  • Modification of protein structures by altering the whey protein profile and heat treatment affects in vitro static digestion of model infant milk formulas (2020) published in Food & Function

Frequent coauthors collaborating with Bouhallab include:

  • Pascaline Hamon
  • Thomas Croguennec
  • Marie-Hélène Famelart
  • Valérie Lechevalier-Datin
  • D. Renard

Best Publications

  • Milk proteins as encapsulation devices and delivery vehicles: Applications and trends

    Guilherme M. Tavares;Guilherme M. Tavares;Guilherme M. Tavares;Thomas Croguennec;Thomas Croguennec;Antonio F. Carvalho;Saïd Bouhallab;Saïd Bouhallab

  • The structure of infant formulas impacts their lipolysis, proteolysis and disintegration during in vitro gastric digestion.

    Claire Bourlieu;Claire Bourlieu;Olivia Ménard;Alix De La Chevasnerie;Laura Sams

  • Characterization by Ionization Mass Spectrometry of Lactosyl β-Lactoglobulin Conjugates Formed During Heat Treatment of Milk and Whey and Identification of One Lactose-Binding Site

    J. Leonil;D. Molle;J. Fauquant;J.L. Maubois

  • Identification of C-terminal peptides of bovine beta-casein that enhance proliferation of rat lymphocytes.

    Michel Coste;Violaine Rochet;Joelle Léonil;Daniel Mollé

  • Bovine β-lactoglobulin/fatty acid complexes: binding, structural, and biological properties.

    Solène Le Maux;Solène Le Maux;Solène Le Maux;Saïd Bouhallab;Saïd Bouhallab;Linda Giblin;André Brodkorb

  • Heat stability and enzymatic modifications of goat and sheep milk

    K. Raynal-Ljutovac;Y.W. Park;Frédéric Gaucheron;Said Bouhallab

  • Dietary bioactive peptides: Human studies.

    Dominique Bouglé;Saïd Bouhallab

  • Nonenzymatic lactosylation of bovine beta-lactoglobulin under mild heat treatment leads to structural heterogeneity of the glycoforms

    François Morgan;Joëlle Léonil;Daniel Mollé;Saı̈d Bouhallab

  • Biopeptides of milk: caseinophosphopeptides and mineral bioavailability.

    Saïd Bouhallab;Dominique Bouglé

  • Nanofiltration of amino acid and peptide solutions: mechanisms of separation

    C Martin-Orue;S Bouhallab;A Garem

  • Stable monomeric intermediate with exposed Cys-119 is formed during heat denaturation of β-lactoglobulin

    Thomas Croguennec;Saı̈d Bouhallab;Daniel Mollé;Brendan T. O’Kennedy

  • Application of chromatography and mass spectrometry to the characterization of food proteins and derived peptides

    Joëlle Léonil;Valérie Gagnaire;Daniel Mollé;Stéphane Pezennec

  • Temperature affects the supramolecular structures resulting from alpha-lactalbumin-lysozyme interaction.

    Michaël Nigen;Thomas Croguennec;Denis Renard;Saïd Bouhallab

  • Influence of various phosphopeptides of caseins on iron absorption.

    Said Bouhallab;Vladas Cinga;Nabil Aít-Oukhatar;François Bureau

  • Milk proteins and iron absorption: contrasting effects of different caseinophosphopeptides.

    Ida B Kibangou;Saïd Bouhallab;Gwénaële Henry;François Bureau

  • Heating and glycation of β-lactoglobulin and β-casein: Aggregation and in vitro digestion

    Michèle da Silva Pinto;Michèle da Silva Pinto;Michèle da Silva Pinto;Joelle Léonil;Joelle Léonil;Gwenaele Henry;Gwenaele Henry;Chantal Cauty;Chantal Cauty

  • Heat-Induced Denaturation, Aggregation and Gelation of Whey Proteins

    André Brodkorb;Thomas Croguennec;Thomas Croguennec;Said Bouhallab;Said Bouhallab;Joseph J. Kehoe

  • Modification of Bovine β-Lactoglobulin by Glycation in a Powdered State or in an Aqueous Solution: Effect on Association Behavior and Protein Conformation

    François Morgan;Joelle Léonil;Daniel Mollé;Said Bouhallab

  • Lactolation of β-Lactoglobulin Monitored by Electrospray Ionisation Mass Spectrometry

    François Morgan;Saı̈d Bouhallab;Daniel Mollé;Gwénaële Henry

  • Yogurts enriched with milk proteins: Texture properties, aroma release and sensory perception

    Hanna Lesme;Cécile Rannou;Marie-Hélène Famelart;Saïd Bouhallab

  • Mechanisms of absorption of caseinophosphopeptide bound iron.

    Jean-Michel Pérès;Saı̈d Bouhallab;François Bureau;Dominique Neuville

  • Spectroscopic characterization of heat‐induced nonnative β‐lactoglobulin monomers

    Thomas Croguennec;Daniel Mollé;Raj Mehra;Saïd Bouhallab

Frequent Co-Authors

Didier Dupont
Didier Dupont Institut Agro, France
Frédéric Carrière
Frédéric Carrière Aix-Marseille University
Jean-Luc Putaux
Jean-Luc Putaux Centre national de la recherche scientifique, CNRS
Elisabeth Guichard
Elisabeth Guichard Centre national de la recherche scientifique, CNRS
Christelle Lopez
Christelle Lopez Centre national de la recherche scientifique, CNRS
Riadh Ksouri
Riadh Ksouri Center of Biotechnology of Borj-Cedria
H. Ben Salem
H. Ben Salem INRAE : Institut national de recherche pour l'agriculture, l'alimentation et l'environnement
Wei Ma
Wei Ma Xi'an Jiaotong University
Taco Nicolai
Taco Nicolai Centre national de la recherche scientifique, CNRS
Yves Le Loir
Yves Le Loir INRAE : Institut national de recherche pour l'agriculture, l'alimentation et l'environnement

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