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Chemistry
Netherlands
2025

D-Index & Metrics

Chemistry

D-Index
95
Citations
29093
World Ranking
1650
National Ranking
40

Harry Gruppen 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 Harry Gruppen 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: 415 publications — 82nd percentile

82% of scientists in this discipline score the same or lower.

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

Harry Gruppen 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 Harry Gruppen 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: 95 D-Index — 91st percentile

91% of scientists in this discipline score the same or lower.

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

Research.com Recognitions

  • 2025 - Research.com Chemistry in Netherlands Leader Award
  • 2022 - Research.com Chemistry in Netherlands Leader Award

Overview

Harry Gruppen is affiliated with Wageningen University & Research in the Netherlands. The research conducted spans the field of Biochemistry, Genetics and Molecular Biology, with a focus on Molecular Biology, Clinical Biochemistry, Nutrition and Dietetics, Cell Biology, and Endocrinology, Diabetes and Metabolism.

The scientist's main research topics include Protein Hydrolysis and Bioactive Peptides, Advanced Glycation End Products research, Muscle metabolism and nutrition, Diet, Metabolism, and Disease, Fatty Acid Research and Health, Proteins in Food Systems, and Biochemical effects in animals.

Harry Gruppen has published several papers recently. Notable publications include:

  • Individual modification site preferences of α-lactalbumin glycated in the dry state by glucose, maltotriose and galacturonic acid, 2024, Food Chemistry Advances
  • Influence of heat treatments on the functionality of soy protein hydrolysates in animal cell cultures, 2023, Food Chemistry
  • Influence of Heat Treatments on the Functionality of Soy Protein Hydrolysates in Animal Cell Cultures, 2023, SSRN Electronic Journal
  • Maillard induced saccharide degradation and its effects on protein glycation and aggregation, 2022, Food Chemistry Advances

Frequent publication venues for Harry Gruppen's work include:

  • Food Chemistry Advances
  • Food Chemistry
  • SSRN Electronic Journal

Collaborative work is a part of the research profile, with frequent co-authors being:

  • Peter A. Wierenga
  • Hugo B. Cardoso
  • Henk A. Schols
  • Jan-Willem P. Boots
  • Matthias Frommhagen

Best Publications

  • Saponins, classification and occurrence in the plant kingdom

    Jean-Paul Vincken;Lynn Heng;Aede de Groot;Harry Gruppen

  • The future supply of animal-derived protein for human consumption

    M. J. Boland;A. N. Rae;J. M. Vereijken;M. P. M. Meuwissen

  • Sorghum grain as human food in Africa: relevance of content of starch and amylase activities

    Mamoudou H. Dicko;Harry Gruppen;Alfred S. Traoré;Alphons G. J. Voragen

  • Prediction of molar extinction coefficients of proteins and peptides using UV absorption of the constituent amino acids at 214 nm to enable quantitative reverse phase high-performance liquid chromatography-mass spectrometry analysis.

    Bas J. H. Kuipers;Harry Gruppen

  • Procyanidin Dimers Are Metabolized by Human Microbiota with 2-(3,4-Dihydroxyphenyl)acetic Acid and 5-(3,4-Dihydroxyphenyl)-γ-valerolactone as the Major Metabolites

    Maaike M. Appeldoorn;Jean-Paul Vincken;Anna-Marja Aura;Peter C. H. Hollman

  • Isolation and characterization of soluble protein from the green microalgae Tetraselmis sp.

    Anja Schwenzfeier;Peter Alexander Wierenga;Harry Gruppen

  • Effects of Non-covalent Interactions with 5-O-Caffeoylquinic Acid (Chlorogenic Acid) on the Heat Denaturation and Solubility of Globular Proteins

    S.V.E. Prigent;H. Gruppen;A.J.W.G. Visser;G.A. van Koningsveld

  • Peptides are building blocks of heat-induced fibrillar protein aggregates of beta-lactoglobulin formed at pH 2.

    Cynthia Akkermans;Paul Venema;Atze Jan van der Goot;Harry Gruppen

  • Influence of pH and ionic strength on heat-induced formation and rheological properties of soy protein gels in relation to denaturation and their protein compositions.

    Jacoba M S Renkema;Harry Gruppen;Ton van Vliet

  • Soy glycinin: influence of pH and ionic strength on solubility and molecular structure at ambient temperatures.

    C.M.M. Lakemond;H.H.J. de Jongh;M. Hessing;H. Gruppen

  • Flavor release and perception of flavored whey protein gels: perception is determined by texture rather than by release.

    Koen G. C. Weel;Alexandra E. M. Boelrijk;Arno C. Alting;Peter J. J. M. van Mil

  • Genetic Variation in Pea Seed Globulin Composition

    Emmanouil N Tzitzikas;Jean-Paul Vincken;Jolan de Groot;Harry Gruppen

  • The effect of pH on heat denaturation and gel forming properties of soy proteins

    J.M.S. Renkema;C.M.M. Lakemond;H.H.J. de Jongh;H. Gruppen

  • The effect of thermal processing and enzyme treatments of soybean meal on growth performance, ileal nutrient digestibilities, and chyme characteristics in broiler chicks

    G.J.P. Marsman;H. Gruppen;A.F.B. van der Poel;R.P. Kwakkel

  • Discovery of the combined oxidative cleavage of plant xylan and cellulose by a new fungal polysaccharide monooxygenase

    Matthias Frommhagen;Stefano Sforza;Stefano Sforza;Adrie H Westphal;Jaap Visser

  • Procyanidin Dimers A1, A2, and B2 Are Absorbed without Conjugation or Methylation from the Small Intestine of Rats

    Maaike M. Appeldoorn;Jean-Paul Vincken;Harry Gruppen;Peter C. H. Hollman

  • Heat-induced gelation of pea legumin: comparison with soybean glycinin.

    F.E. O'Kane;J.M. Vereijken;R.P. Happe;H. Gruppen

  • Peanut allergen Ara h 3: isolation from peanuts and biochemical characterization.

    S.J. Koppelman;E.F. Knol;R.A.A. Vlooswijk;M. Wensing

  • Optimisation of the angiotensin converting enzyme inhibition by whey protein hydrolysates using response surface methodology

    Cornelly van der Ven;Harry Gruppen;Dries B.A. de Bont;Alphons G.J. Voragen

  • New views on foams from protein solutions

    Unknown

  • In vitro fermentation of 12 dietary fibres by faecal inoculum from pigs and humans

    Melliana C. Jonathan;Joost J.G.C. van den Borne;Patricia van Wiechen;Carol Souza da Silva

Frequent Co-Authors

Jean-Paul Vincken
Jean-Paul Vincken Wageningen University & Research
Alphons G. J. Voragen
Alphons G. J. Voragen Wageningen University & Research
Henk A. Schols
Henk A. Schols Wageningen University & Research
Mirjam A. Kabel
Mirjam A. Kabel Wageningen University & Research
Stefano Sforza
Stefano Sforza University of Parma
Willem J. H. van Berkel
Willem J. H. van Berkel Wageningen University & Research
Marcel H. Zwietering
Marcel H. Zwietering Wageningen University & Research
Koen Venema
Koen Venema Maastricht University
Wouter H. Hendriks
Wouter H. Hendriks Wageningen University & Research
Gerrit Beldman
Gerrit Beldman Wageningen University & Research

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