World's Best Scientists 2026 revealed!

D-Index & Metrics

Biology and Biochemistry

D-Index
51
Citations
10201
World Ranking
17108
National Ranking
1185

Christian Hertel publication distribution in Biology and Biochemistry in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Biology and Biochemistry in 2026. The highlighted bar marks where Christian Hertel sits on this spectrum.

47–56 publications: 8 scientists 57–66 publications: 35 scientists 67–76 publications: 106 scientists 77–86 publications: 231 scientists 87–96 publications: 414 scientists 97–106 publications: 546 scientists 107–116 publications: 704 scientists 117–126 publications: 849 scientists 127–136 publications: 980 scientists 137–146 publications: 942 scientists 147–156 publications: 969 scientists 157–166 publications: 950 scientists 167–176 publications: 951 scientists 177–186 publications: 915 scientists 187–196 publications: 787 scientists 197–206 publications: 841 scientists 207–216 publications: 735 scientists 217–226 publications: 709 scientists 227–236 publications: 651 scientists 237–246 publications: 605 scientists 247–256 publications: 510 scientists 257–266 publications: 524 scientists 267–276 publications: 434 scientists 277–286 publications: 418 scientists 287–296 publications: 350 scientists 297–306 publications: 363 scientists 307–316 publications: 315 scientists 317–326 publications: 296 scientists 327–336 publications: 261 scientists 337–346 publications: 240 scientists 347–356 publications: 219 scientists 357–366 publications: 197 scientists 367–376 publications: 154 scientists 377–386 publications: 161 scientists 387–396 publications: 155 scientists 397–406 publications: 145 scientists 407–416 publications: 124 scientists 417–426 publications: 112 scientists 427–436 publications: 132 scientists 437–446 publications: 116 scientists 447–456 publications: 99 scientists 457–466 publications: 81 scientists 467–476 publications: 91 scientists 477–486 publications: 80 scientists 487–496 publications: 80 scientists 497–506 publications: 60 scientists 507–516 publications: 36 scientists 517–526 publications: 46 scientists 527–536 publications: 54 scientists 537–546 publications: 44 scientists 547–556 publications: 43 scientists 557–566 publications: 43 scientists 567–576 publications: 42 scientists 577–586 publications: 25 scientists 587–596 publications: 34 scientists 597–606 publications: 23 scientists 607–616 publications: 33 scientists 617–626 publications: 31 scientists 627–636 publications: 27 scientists 637–646 publications: 25 scientists 647–656 publications: 28 scientists 657–666 publications: 34 scientists 667–676 publications: 18 scientists 677–686 publications: 16 scientists 687–696 publications: 10 scientists 697–706 publications: 12 scientists 707–716 publications: 21 scientists 717–726 publications: 12 scientists 727–736 publications: 12 scientists 737–746 publications: 10 scientists 747–756 publications: 7 scientists 757–766 publications: 13 scientists 767–776 publications: 15 scientists 777–786 publications: 13 scientists 787–796 publications: 9 scientists 797–806 publications: 9 scientists 807–816 publications: 7 scientists 817–826 publications: 4 scientists 827–836 publications: 9 scientists 837–846 publications: 7 scientists 847–856 publications: 3 scientists 857–866 publications: 5 scientists 867–876 publications: 5 scientists 877–886 publications: 11 scientists 887–896 publications: 3 scientists 897–906 publications: 4 scientists 907–916 publications: 7 scientists 917–926 publications: 5 scientists 927–936 publications: 6 scientists 937–946 publications: 6 scientists 947–956 publications: 3 scientists 957–966 publications: 7 scientists 967–976 publications: 2 scientists 977–986 publications: 2 scientists 987–996 publications: 1 scientists 997–1,006 publications: 5 scientists 1,007–1,016 publications: 2 scientists 1,017–1,026 publications: 2 scientists 1,027 publications: 1 scientists 1,028+ publications: 100 scientists
47 publications 1,028+

This scientist: 104 publications — 6th percentile

6% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 1,028 publications or more.

Christian Hertel D-index placement in Biology and Biochemistry in 2026

The chart shows the D-index (discipline H-index) distribution of Biology and Biochemistry scientists ranked by Research.com in 2026. The highlighted bar marks where Christian Hertel sits on this spectrum.

40–41 D-Index: 80 scientists 42–43 D-Index: 183 scientists 44–45 D-Index: 317 scientists 46–47 D-Index: 504 scientists 48–49 D-Index: 718 scientists 50–51 D-Index: 900 scientists 52–53 D-Index: 1,026 scientists 54–55 D-Index: 1,150 scientists 56–57 D-Index: 1,236 scientists 58–59 D-Index: 1,253 scientists 60–61 D-Index: 1,163 scientists 62–63 D-Index: 1,131 scientists 64–65 D-Index: 1,032 scientists 66–67 D-Index: 897 scientists 68–69 D-Index: 814 scientists 70–71 D-Index: 715 scientists 72–73 D-Index: 709 scientists 74–75 D-Index: 596 scientists 76–77 D-Index: 512 scientists 78–79 D-Index: 473 scientists 80–81 D-Index: 412 scientists 82–83 D-Index: 373 scientists 84–85 D-Index: 358 scientists 86–87 D-Index: 285 scientists 88–89 D-Index: 273 scientists 90–91 D-Index: 227 scientists 92–93 D-Index: 208 scientists 94–95 D-Index: 193 scientists 96–97 D-Index: 153 scientists 98–99 D-Index: 157 scientists 100–101 D-Index: 148 scientists 102–103 D-Index: 120 scientists 104–105 D-Index: 113 scientists 106–107 D-Index: 100 scientists 108–109 D-Index: 86 scientists 110–111 D-Index: 67 scientists 112–113 D-Index: 72 scientists 114–115 D-Index: 73 scientists 116–117 D-Index: 64 scientists 118–119 D-Index: 53 scientists 120–121 D-Index: 60 scientists 122–123 D-Index: 54 scientists 124–125 D-Index: 43 scientists 126–127 D-Index: 38 scientists 128–129 D-Index: 49 scientists 130–131 D-Index: 26 scientists 132–133 D-Index: 18 scientists 134–135 D-Index: 23 scientists 136–137 D-Index: 32 scientists 138–139 D-Index: 32 scientists 140–141 D-Index: 27 scientists 142–143 D-Index: 19 scientists 144–145 D-Index: 22 scientists 146–147 D-Index: 12 scientists 148–149 D-Index: 16 scientists 150–151 D-Index: 14 scientists 152–153 D-Index: 10 scientists 154–155 D-Index: 13 scientists 156–157 D-Index: 10 scientists 158–159 D-Index: 7 scientists 160–161 D-Index: 9 scientists 162–163 D-Index: 13 scientists 164–165 D-Index: 4 scientists 166 D-Index: 4 scientists 167+ D-Index: 98 scientists
40 D-Index 167+

This scientist: 51 D-Index — 14th percentile

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

The last bar groups every scientist with 167 D-Index or more.

Overview

Christian Hertel is affiliated with the German Institute of Food Technologies in Germany. Their primary research focuses on food science and technology, with a strong emphasis on microbial inactivation methods and food safety.

The scientist's recent publications include the following:

  • Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety, 2021, Comprehensive Reviews in Food Science and Food Safety
  • High-pressure processing of meat: Molecular impacts and industrial applications, 2020, Comprehensive Reviews in Food Science and Food Safety
  • Application of mild pulsed electric fields on starter culture accelerates yogurt fermentation, 2020, European Food Research and Technology
  • Microbial decontamination assisted by ultrasound-based processing technologies in food and model systems: A review, 2023, Comprehensive Reviews in Food Science and Food Safety
  • Extraction of protein from juice blend of grass and clover pressed by a pilot pressing facility combined with a pulsed electric field treatment, 2022, Future Foods

Frequent co-authors in Hertel's work include:

  • Kemal Aganovic
  • Panagiotis Chanos
  • Volker Heinz
  • Ramona Nitzsche
  • Thorben Sieksmeyer

The main publication venues where this scientist frequently appears are:

  • Comprehensive Reviews in Food Science and Food Safety
  • Innovative Food Science & Emerging Technologies
  • European Food Research and Technology
  • Future Foods
  • Foods

Christian Hertel's research covers several fields of study, predominantly within biochemistry, genetics and molecular biology, and agricultural and biological sciences. Subfields prominently include biotechnology, food science, animal science and zoology, physiology, and biomedical engineering.

The research topics addressed by Hertel comprise:

  • Microbial Inactivation Methods
  • Listeria monocytogenes in Food Safety
  • Meat and Animal Product Quality
  • Advanced Chemical Sensor Technologies
  • Radiation Effects and Dosimetry
  • Magnetic and Electromagnetic Effects
  • Bacteriophages and microbial interactions

Best Publications

  • Detection of Lactobacillus, Pediococcus, Leuconostoc, and Weissella Species in Human Feces by Using Group-Specific PCR Primers and Denaturing Gradient Gel Electrophoresis

    Jens Walter;Christian Hertel;Gerald W. Tannock;Claudia M. Lis

  • Antibiotic resistances of starter and probiotic strains of lactic acid bacteria.

    Anja S. Hummel;Christian Hertel;Wilhelm H. Holzapfel;Charles M. A. P. Franz

  • Monitoring the Bacterial Population Dynamics in Sourdough Fermentation Processes by Using PCR-Denaturing Gradient Gel Electrophoresis

    Christiane B. Meroth;Jens Walter;Christian Hertel;Markus J. Brandt

  • IUPAC collaborative trial study of a method to detect genetically modified soy beans and maize in dried powder.

    Lipp M;Brodmann P;Pietsch K;Pauwels J

  • New developments in meat starter cultures

    W.P. Hammes;C. Hertel

  • In vitro study of prebiotic properties of levan-type exopolysaccharides from Lactobacilli and non-digestible carbohydrates using denaturing gradient gel electrophoresis.

    Fabio Dal Bello;Jens Walter;Christian Hertel;Walter P. Hammes

  • A 23S rDNA-targeted polymerase chain reaction-based system for detection of Staphylococcus aureus in meat starter cultures and dairy products.

    Joachim A. Straub;Christian Hertel;Walter P. Hammes

  • Identification and population dynamics of yeasts in sourdough fermentation processes by PCR-denaturing gradient gel electrophoresis.

    Christiane B. Meroth;Walter P. Hammes;Christian Hertel

  • Diversity and technological properties of predominant lactic acid bacteria from fermented cassava used for the preparation of Gari, a traditional African food.

    Melanie Kostinek;Ingrid Specht;Vinodh A. Edward;Ulrich Schillinger

  • Adaptability of lactic acid bacteria and yeasts to sourdoughs prepared from cereals, pseudocereals and cassava and use of competitive strains as starters.

    Stephanie A. Vogelmann;Michael Seitter;Ulrike Singer;Markus J. Brandt

  • The effect of processing parameters on DNA degradation in food

    Torsten Bauer;Philipp Weller;Walter P. Hammes;Christian Hertel

  • Characterization of Lactobacillus coryniformis DSM 20001T Surface Protein Cpf Mediating Coaggregation with and Aggregation among Pathogens

    Martina Schachtsiek;Walter P. Hammes;Christian Hertel

  • Characterization of toxin production of coagulase-negative staphylococci isolated from food and starter cultures.

    Christiane Zell;Marion Resch;Ralf Rosenstein;Till Albrecht

  • Identification and Classification of Lactobacillus Acidophilus, L. Gasseri and L. Johnsonii Strains by SDS-PAGE and rRNA-Targeted Oligonucleotide Probe Hybridization

    Bruno Pot;Christian Hertel;Wolfgang Ludwig;Patrick Descheemaeker

  • Opinion on the use of plasma processes for treatment of foods.

    Oliver Schlüter;Jörg Ehlbeck;Christian Hertel;Michael Habermeyer

  • Description of Acetobacter oboediens sp. nov. and Acetobacter pomorum sp. nov., two new species isolated from industrial vinegar fermentations

    Stephan J. Sokollek;Christian Hertel;Walter P. Hammes

  • Antibiotic resistance of coagulase-negative staphylococci associated with food and used in starter cultures.

    Marion Resch;Verena Nagel;Christian Hertel

  • Identification of Lactobacillus reuteri Genes Specifically Induced in the Mouse Gastrointestinal Tract

    Jens Walter;Nicholas C. K. Heng;Walter P. Hammes;Diane M. Loach

  • A high-molecular-mass surface protein (Lsp) and methionine sulfoxide reductase B (MsrB) contribute to the ecological performance of Lactobacillus reuteri in the murine gut.

    Jens Walter;Jens Walter;Patrice Chagnaud;Gerald W. Tannock;Diane M. Loach

  • The thermostable alpha-L-rhamnosidase RamA of Clostridium stercorarium: biochemical characterization and primary structure of a bacterial alpha-L-rhamnoside hydrolase, a new type of inverting glycoside hydrolase.

    Vladimir V. Zverlov;Christian Hertel;Karin Bronnenmeier;Angelika Hroch

Frequent Co-Authors

Walter P. Hammes
Walter P. Hammes University of Hohenheim
Wolfgang Ludwig
Wolfgang Ludwig Claude Bernard University Lyon 1
Jens Walter
Jens Walter National University of Ireland
Karl-Heinz Schleifer
Karl-Heinz Schleifer Technical University of Munich
Gerald W. Tannock
Gerald W. Tannock University of Otago
Wilhelm H. Holzapfel
Wilhelm H. Holzapfel Handong Global University
Herbert Schmidt
Herbert Schmidt University of Hohenheim
Charles M. A. P. Franz
Charles M. A. P. Franz Max Rubner-Institut
Michael G. Gänzle
Michael G. Gänzle University of Alberta
Vladimir V. Zverlov
Vladimir V. Zverlov Technical University of Munich

If you think any of the details on this page are incorrect, let us know.

Report an issue

We appreciate your kind effort to assist us to improve this page, it would be helpful providing us with as much detail as possible in the text box below:

Best Scientists Citing Christian Hertel

Trending Scientists