World's Best Scientists 2026 revealed!
Marcus Karel

Marcus Karel

D-Index & Metrics

Chemistry

D-Index
66
Citations
15508
World Ranking
7277
National Ranking
2157

Marcus Karel 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 Marcus Karel 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: 202 publications — 33rd percentile

33% of scientists in this discipline score the same or lower.

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

Marcus Karel 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 Marcus Karel 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: 66 D-Index — 60th percentile

60% of scientists in this discipline score the same or lower.

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

Overview

Marcus Karel was affiliated with the Massachusetts Institute of Technology (MIT) in the United States during their academic career. Their contributions to research were recognized within the academic community associated with this institution.

No specific details on publications, co-authors, or frequent publication venues are available for Marcus Karel. Likewise, there is no record of book publications or defined main or subfields of study documented.

Information about particular research topics studied by Marcus Karel has not been provided. Additionally, no individual awards or distinctions have been recorded.

Since Marcus Karel is deceased, all past research activities and affiliations are described in the past tense to reflect their completed career.

Best Publications

  • Plasticizing Effect of Water on Thermal Behavior and Crystallization of Amorphous Food Models

    Yrjö Roos;Marcus Karel

  • Water and Molecular Weight Effects on Glass Transitions in Amorphous Carbohydrates and Carbohydrate Solutions

    Yrjö Roos;Marcus Karel

  • Phase transitions of mixtures of amorphous polysaccharides and sugars

    Yrjö Roos;Marcus Karel

  • Caking phenomena in amorphous food powders

    JoséM. Aguilera;JoséM. del Valle;Marcus Karel

  • Applying state diagrams to food processing and development.

    Y Roos;M Karel

  • Effect of glass transition on rates of nonenzymatic browning in food systems

    Raivo. Karmas;M. Pilar Buera;Marcus. Karel

  • Differential Scanning Calorimetry Study of Phase Transitions Affecting the Quality of Dehydrated Materials

    Yrjö Roos;Marcus Karel

  • Amorphous state and delayed ice formation in sucrose solutions

    Y. Roos;M. Karel

  • Influence of water content and water activity on the sugar-amino browning reaction in model systems under various conditions

    Karl Eichner;Marcus Karel

  • Enzymatic reactions in supercritical gases

    D. A. Hammond;M. Karel;A. M. Klibanov;V. J. Krukonis

  • Glass transitions in low moisture and foods : Effects on shelf life and quality

    Y. H. Roos;M. Karel;J. L. Kokini

  • Loss of structure in freeze-dried carbohydrates solutions: effect of temperature, moisture content and composition

    Spyros Tsourouflis;James M. Flink;Marcus Karel

  • Oxidation of methyl linoleate encapsulated in amorphous lactose-based food model

    Yasunobu Shimada;Yrjo Roos;Marcus Karel

  • Physical principles of food preservation

    Marcus Karel;Daryl B. Lund

  • Water content and stability of low-moisture & intermediate-moisture foods

    T.P. Labuza;S.R. Tannenbaum;M. Karel

  • Volumetric shrinkage (collapse) in freeze-dried carbohydrates above their glass transition temperature

    Guy Levi;Marcus Karel

  • Interaction of peroxidizing methyl linoleate with some proteins and amino acids.

    Marcus. Karel;Karen. Schaich;Ram B. Roy

  • Phase Transitions of Amorphous Sucrose and Frozen Sucrose Solutions

    Yrjö Roos;Marcus Karel

  • Recent research and development in the field of low‐moisture and intermediate‐moisture foods

    Marcus Karel;Norman D. Heidelbaugh

  • MICROBIAL STABILIZATION OF INTERMEDIATE MOISTURE FOOD SURFACES I. CONTROL OF SURFACE PRESERVATIVE CONCENTRATION

    J. Antonio Torres;Masao Motoki;Marcus Karel

Frequent Co-Authors

Theodore P. Labuza
Theodore P. Labuza University of Minnesota
Yrjö H. Roos
Yrjö H. Roos University College Cork
Mehmet Toner
Mehmet Toner Harvard University
José Miguel Aguilera
José Miguel Aguilera Pontificia Universidad Católica de Chile
Vaios T. Karathanos
Vaios T. Karathanos Harokopio University
Joseph Kanner
Joseph Kanner Hebrew University of Jerusalem
Jozef L. Kokini
Jozef L. Kokini Purdue University West Lafayette
William M. Rand
William M. Rand Tufts University

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