INRAE is a
prestigious institution university
established in 1946 in France. It is represented
by 1,057 scientists in the AD Scientific Index. The
university’s scientists are particularly concentrated in
Natural Sciences (289 scientists), Agriculture & Forestry (177 scientists), and Engineering & Technology (89 scientists).
* Total H Index Rankings
Ranking Based
On Selection :1
Food
Flavor
Smell
Odor
Taste
H-Index Metrics
Total
Last 6 Years
Last 6 Years / Total
38
30
0.789
* Total H Index Rankings
Ranking Based
On Selection :2
Food
H-Index Metrics
Total
Last 6 Years
Last 6 Years / Total
36
24
0.667
* Total H Index Rankings
Ranking Based
On Selection :3
Food toxicology
gastroenterology
physiopathology
Endocrine disrupters
Nanoparticles
H-Index Metrics
Total
Last 6 Years
Last 6 Years / Total
29
25
0.862
* Total H Index Rankings
Ranking Based
On Selection :4
food
digestion
nutrition
modeling
H-Index Metrics
Total
Last 6 Years
Last 6 Years / Total
27
24
0.889
* Total H Index Rankings
Ranking Based
On Selection :5
Microbial ecology
food microbiology
H-Index Metrics
Total
Last 6 Years
Last 6 Years / Total
25
19
0.760
* Total H Index Rankings
Ranking Based
On Selection :6
Food Science
H-Index Metrics
Total
Last 6 Years
Last 6 Years / Total
23
20
0.870
* Total H Index Rankings
Ranking Based
On Selection :7
Food Science and Technology
H-Index Metrics
Total
Last 6 Years
Last 6 Years / Total
18
18
1.000
* Total H Index Rankings
Ranking Based
On Selection :8
Food processing
Polysaccharides
Polyphenols
Their interactions in food systems.
H-Index Metrics
Total
Last 6 Years
Last 6 Years / Total
16
16
1.000
* Total H Index Rankings
Ranking Based
On Selection :9
food geographies
urban food systems
food planning
public procurement
policy
H-Index Metrics
Total
Last 6 Years
Last 6 Years / Total
10
9
0.900
* Total H Index Rankings
Ranking Based
On Selection :10
Food Science
Texture perception
Fat perception
QCM-D
H-Index Metrics
Total
Last 6 Years
Last 6 Years / Total
9
9
1.000
* Total H Index Rankings
Ranking Based
On Selection :11
food microstructure
in vitro digestion
rheology
H-Index Metrics
Total
Last 6 Years
Last 6 Years / Total
7
7
1.000
* Total H Index Rankings
Ranking Based
On Selection :12
Food science and Technology
Dietary Fiber
Antioxidants
Polyphenols
Fermentation and Nutrition
H-Index Metrics
Total
Last 6 Years
Last 6 Years / Total
6
6
1.000
* Total H Index Rankings
Ranking Based
On Selection :13
Food Technology
Food Chemistry
Emulsions
Biomass Valorization
Protein Characterization
H-Index Metrics
Total
Last 6 Years
Last 6 Years / Total
6
6
1.000
* Total H Index Rankings
Ranking Based
On Selection :14
Food Science
Food oral processing
Texture perception
Sensory Analysis
H-Index Metrics
Total
Last 6 Years
Last 6 Years / Total
5
5
1.000
* Total H Index Rankings
Ranking Based
On Selection :15
Food Ecology & Economics
Statistical learning
Data visualization
H-Index Metrics
Total
Last 6 Years
Last 6 Years / Total
4
4
1.000
* Total H Index Rankings
Ranking Based
On Selection :16
Microbiology
Microbiome
Modelisation
vet Food sciences
QHSE
H-Index Metrics
Total
Last 6 Years
Last 6 Years / Total
4
4
1.000
* Total H Index Rankings
Ranking Based
On Selection :17
Biochemistry
H-Index Metrics
Total
Last 6 Years
Last 6 Years / Total
3
3
1.000
* Total H Index Rankings
Ranking Based
On Selection :18
Food processing
nutrition
consumer science
perceptions
H-Index Metrics
Total
Last 6 Years
Last 6 Years / Total
2
2
1.000
Thierry Thomas-Danguin
H-Index Metrics
Total
Last 6 Years
Last 6 Years / Total
38
30
0.789
Food
Flavor
Smell
Odor
Taste
Catherine Garnier
H-Index Metrics
Total
Last 6 Years
Last 6 Years / Total
36
24
0.667
Food toxicology
gastroenterology
physiopathology
Endocrine disrupters
Nanoparticles
Steven Le Feunteun
H-Index Metrics
Total
Last 6 Years
Last 6 Years / Total
27
24
0.889
food
digestion
nutrition
modeling
Microbial ecology
food microbiology
Céline Poncet-Legrand
H-Index Metrics
Total
Last 6 Years
Last 6 Years / Total
23
20
0.870
Food Science and Technology
Food processing
Polysaccharides
Polyphenols
Their interactions in food systems.
food geographies
urban food systems
food planning
public procurement
policy
Food Science
Texture perception
Fat perception
QCM-D
food microstructure
in vitro digestion
rheology
Miafo Takoudjou Ange-Patrice
H-Index Metrics
Total
Last 6 Years
Last 6 Years / Total
6
6
1.000
Food science and Technology
Dietary Fiber
Antioxidants
Polyphenols
Fermentation and Nutrition
Food Technology
Food Chemistry
Emulsions
Biomass Valorization
Protein Characterization
Food Science
Food oral processing
Texture perception
Sensory Analysis
Food Ecology & Economics
Statistical learning
Data visualization
Microbiology
Microbiome
Modelisation
vet Food sciences
QHSE
Elham Rakhshi|Elham Martin
H-Index Metrics
Total
Last 6 Years
Last 6 Years / Total
3
3
1.000
Food processing
nutrition
consumer science
perceptions