World's Best Scientists 2026 revealed!
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Richard W. Hartel

D-Index & Metrics

Discipline name D-Index World Ranking Current World Ranking National Ranking Current National Ranking Publications Citations
Chemistry 65 7783 7060 2270 1880 260 13009

Richard W. Hartel publications per year

The chart shows the history of publications by Richard W. Hartel between 1986 and 2026, highlighting the no. of papers published in each year and offering an overview of the publication velocity of this scholar. Richard W. Hartel published across 41 years, from 1986 to 2026, averaging 11.4 papers a year. Output peaked at 62 publications in 2008. 41 of the 468 publications appeared in the last two years.

No. of publications
20 40 60
Bar chart. Horizontal axis: year, 1986 to 2026. Vertical axis: number of publications, 0 to 62. Peak 62 publications in 2008. 1986: 3 publications 1987: 2 publications 1988: 1 publication 1989: 3 publications 1990: 2 publications 1991: 6 publications 1992: 3 publications 1993: 4 publications 1994: 2 publications 1995: 2 publications 1996: 8 publications 1997: 7 publications 1998: 5 publications 1999: 11 publications 2000: 6 publications 2001: 10 publications 2002: 13 publications 2003: 8 publications 2004: 8 publications 2005: 5 publications 2006: 9 publications 2007: 7 publications 2008: 62 publications 2009: 60 publications 2010: 9 publications 2011: 7 publications 2012: 7 publications 2013: 16 publications 2014: 47 publications 2015: 6 publications 2016: 10 publications 2017: 7 publications 2018: 16 publications 2019: 10 publications 2020: 11 publications 2021: 10 publications 2022: 9 publications 2023: 4 publications 2024: 11 publications 2025: 36 publications 2026: 5 publications
1986 2026

468 publications in total across all disciplines

View publications per year as a table
Richard W. Hartel: publications per year, 1986 to 2026
Year Publications
1986 3
1987 2
1988 1
1989 3
1990 2
1991 6
1992 3
1993 4
1994 2
1995 2
1996 8
1997 7
1998 5
1999 11
2000 6
2001 10
2002 13
2003 8
2004 8
2005 5
2006 9
2007 7
2008 62
2009 60
2010 9
2011 7
2012 7
2013 16
2014 47
2015 6
2016 10
2017 7
2018 16
2019 10
2020 11
2021 10
2022 9
2023 4
2024 11
2025 36
2026 5
Total 468
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Richard W. Hartel 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 Richard W. Hartel sits on this spectrum.

No. of scientists
250 500 750 1,000 1,250
Bar chart with 63 bars. Horizontal axis: publications, 61–80 to 1,295+. Vertical axis: number of scientists, 0 to 1,350. Most scientists, 1,350, have 161–180 publications. The last bar groups every scientist with 1,295 publications or more. The highlighted bar, 241–260 publications, is where this scientist sits. 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
61–80 publications 1,295+

This scientist: 260 publications — 53rd percentile

53% of scientists in this discipline score the same or lower.

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

View publications distribution as a table
Number of Chemistry scientists by publication count, Research.com 2026 ranking edition. Based on 17,934 ranked scientists.
Publications Scientists This scientist
61–80 66
81–100 302
101–120 623
121–140 918
141–160 1,218
161–180 1,350
181–200 1,344
201–220 1,281
221–240 1,216
241–260 1,100 260
261–280 979
281–300 939
301–320 764
321–340 643
341–360 628
361–380 522
381–400 459
401–420 397
421–440 327
441–460 270
461–480 265
481–500 252
501–520 201
521–540 185
541–560 148
561–580 148
581–600 132
601–620 114
621–640 104
641–660 91
661–680 92
681–700 73
701–720 57
721–740 54
741–760 67
761–780 45
781–800 46
801–820 39
821–840 32
841–860 36
861–880 29
881–900 26
901–920 24
921–940 14
941–960 23
961–980 28
981–1,000 15
1,001–1,020 29
1,021–1,040 12
1,041–1,060 19
1,061–1,080 12
1,081–1,100 6
1,101–1,120 8
1,121–1,140 12
1,141–1,160 5
1,161–1,180 6
1,181–1,200 14
1,201–1,220 7
1,221–1,240 2
1,241–1,260 6
1,261–1,280 4
1,281–1,294 6
1,295+ 100
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Richard W. Hartel 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 Richard W. Hartel sits on this spectrum.

No. of scientists
250 500 750 1,000
Bar chart with 61 bars. Horizontal axis: D-Index, 40–41 to 159+. Vertical axis: number of scientists, 0 to 1,051. Most scientists, 1,051, have 56–57 D-Index. The last bar groups every scientist with 159 D-Index or more. The highlighted bar, 64–65 D-Index, is where this scientist sits. 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
40–41 D-Index 159+

This scientist: 65 D-Index — 58th percentile

58% of scientists in this discipline score the same or lower.

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

View D-Index distribution as a table
Number of Chemistry scientists by D-index, Research.com 2026 ranking edition. Based on 17,934 ranked scientists.
D-Index Scientists This scientist
40–41 289
42–43 612
44–45 808
46–47 776
48–49 835
50–51 861
52–53 872
54–55 933
56–57 1,051
58–59 930
60–61 882
62–63 834
64–65 731 65
66–67 775
68–69 683
70–71 646
72–73 561
74–75 501
76–77 437
78–79 388
80–81 354
82–83 292
84–85 275
86–87 254
88–89 235
90–91 185
92–93 192
94–95 155
96–97 163
98–99 125
100–101 105
102–103 105
104–105 112
106–107 88
108–109 68
110–111 69
112–113 65
114–115 79
116–117 61
118–119 44
120–121 37
122–123 40
124–125 33
126–127 26
128–129 34
130–131 35
132–133 25
134–135 27
136–137 17
138–139 16
140–141 20
142–143 20
144–145 15
146–147 9
148–149 9
150–151 16
152–153 11
154–155 9
156–157 3
158 3
159+ 98
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Overview

Richard W. Hartel is affiliated with the University of Wisconsin-Madison in the United States. Their research focuses primarily on Agricultural and Biological Sciences, with a particular emphasis on Food Science. They have contributed extensively to subfields including Nutrition and Dietetics, Animal Science and Zoology, Biomaterials, and Mechanics of Materials.

The main topics covered in their research comprise:

  • Proteins in Food Systems
  • Microencapsulation and Drying Processes
  • Food Chemistry and Fat Analysis
  • Polysaccharides Composition and Applications
  • Food composition and properties
  • Meat and Animal Product Quality
  • Collagen: Extraction and Characterization

Hartel has authored papers published in several journals, with frequent venues including:

  • Journal of Food Science
  • Journal of Food Engineering
  • Food Hydrocolloids
  • Comprehensive Reviews in Food Science and Food Safety
  • Food Production Processing and Nutrition

Recent published papers include:

  • Confectionery gels: Gelling behavior and gel properties of gelatin in concentrated sugar solutions, 2021, Food Hydrocolloids
  • The stability of aerated emulsions: Effects of emulsifier synergy on partial coalescence and crystallization of milk fat, 2020, Journal of Food Engineering
  • Understanding stickiness in sugar-rich food systems: A review of mechanisms, analyses, and solutions of adhesion, 2021, Comprehensive Reviews in Food Science and Food Safety
  • Citric acid and heating on gelatin hydrolysis and gelation in confectionery gels, 2022, Food Hydrocolloids
  • Effects of structural attributes on the rheological properties of ice cream and melted ice cream, 2020, Journal of Food Science

The scientist has also published books under different publishers. Notably, these include "Emotions and Service in the Digital Age" (2020) published by Research on emotion in organizations, and "Delivering Functionality in Foods" (2022) published by Springer Nature.

Frequent co-authors collaborating with Hartel are:

  • Ruican Wang
  • Yrjö H. Roos
  • Mackenzie M. Hansen
  • Dieyckson Osvani Freire
  • Biqing Wu

Best Publications

  • Ice Cream Structural Elements that Affect Melting Rate and Hardness

    M.R. Muse;R.W. Hartel

  • Effects of overrun on structural and physical characteristics of ice cream

    Rosalina P. Sofjan;Richard W. Hartel

  • Crystallization in Foods

    Richard W. Hartel

  • Fat bloom in chocolate and compound coatings

    Pierre Lonchampt;Richard W. Hartel

  • Moisture and Shelf Life in Sugar Confections

    R Ergun;R Lietha;R W Hartel

  • Arrested coalescence in Pickering emulsions

    Amar B. Pawar;Amar B. Pawar;Marco Caggioni;Roja Ergun;Richard W. Hartel

  • Food Emulsifiers and Their Applications

    Gerard L. Hasenhuettl;Richard W. Hartel

  • Sugar crystallization in food products

    Richard W. Hartel;Arun V. Shastry

  • The Effect of Minor Components on Milk Fat Crystallization

    Amanda J. Wright;Richard W. Hartel;Suresh S. Narine;Alejandro G. Marangoni

  • Rheological Properties of Milkfat and Butter

    A.J. Wright;M.G. Scanlon;R.W. Hartel;A.G. Marangoni

  • Relation of fat bloom in chocolate to polymorphic transition of cocoa butter

    J. Bricknell;R. W. Hartel

  • Ice crystallization during the manufacture of ice cream

    Richard W. Hartel

  • Mechanisms of Ice Crystallization in Ice Cream Production

    K.L.K. Cook;R.W. Hartel

  • Principles of food processing

    Dennis R. Heldman;Richard W. Hartel

  • Effect of Sweetener, Stabilizer, and Storage Temperature on Ice Recrystallization in Ice Cream

    Tadashi Hagiwara;Richard W. Hartel

  • Effect of milk fat fractions on fat bloom in dark chocolate

    Myung H. Lohman;Richard W. Hartel

  • Confectionery Science and Technology

    Richard W. Hartel;Joachim H. von Elbe;Randy Hofberger

  • Effect of processing conditions on crystallization kinetics of a milk fat model system

    M. L. Herrera;R. W. Hartel

  • Determination of Ice Crystal Size Distributions in Frozen Desserts

    D.P. Donhowe;R.W. Hartel;R.L. Bradley

  • Recrystallization of ice in ice cream during controlled accelerated storage

    Daniel P. Donhowe;Richard W. Hartel

  • Effect of High Intensity Ultrasound on Crystallization Behavior of Anhydrous Milk Fat

    Silvana Martini;A. H. Suzuki;R. W. Hartel

  • Solubility of fatty acids in supercritical carbon dioxide

    P. Maheshwari;Z. L. Nikolov;T. M. White;R. Hartel

  • Crystallization and solidification properties of lipids

    Neil Widlak;Richard W. Hartel;Suresh S. Narine

  • Physical chemistry of foods

    Henry G. Schwartzberg;Richard W. Hartel

Frequent Co-Authors

Yrjö H. Roos
Yrjö H. Roos University College Cork
Terry A. Howell
Terry A. Howell Agricultural Research Service
Bhesh Bhandari
Bhesh Bhandari University of Queensland
Suresh S. Narine
Suresh S. Narine Trent University
Alejandro G. Marangoni
Alejandro G. Marangoni University of Guelph
Rickey Y. Yada
Rickey Y. Yada University of British Columbia
Noemí E. Zaritzky
Noemí E. Zaritzky National University of La Plata
Robert C. Lindsay
Robert C. Lindsay University of Wisconsin–Madison
John R. Whitaker
John R. Whitaker University of California, Davis
John H. Perepezko
John H. Perepezko University of Wisconsin–Madison

External Links

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University of Guelph

Publications: 97

Koen Dewettinck

Koen Dewettinck

Ghent University

Publications: 39

Yrjö H. Roos

Yrjö H. Roos

University College Cork

Publications: 36

Bhesh Bhandari

Bhesh Bhandari

University of Queensland

Publications: 32

Dérick Rousseau

Dérick Rousseau

Toronto Metropolitan University

Publications: 31

Xingguo Wang

Xingguo Wang

Jiangnan University

Publications: 22

Casimir C. Akoh

Casimir C. Akoh

University of Georgia

Publications: 21

José Miguel Aguilera

José Miguel Aguilera

Pontificia Universidad Católica de Chile

Publications: 17

Xiao Dong Chen

Xiao Dong Chen

Soochow University

Publications: 17

David Julian McClements

David Julian McClements

University of Massachusetts Amherst

Publications: 17

Kiyotaka Sato

Kiyotaka Sato

Hiroshima University

Publications: 15

Eric Dickinson

Eric Dickinson

University of Leeds

Publications: 14

Mohammed M. Farid

Mohammed M. Farid

University of Auckland

Publications: 14

Satoru Ueno

Satoru Ueno

Hiroshima University

Publications: 13

Timothy A. G. Langrish

Timothy A. G. Langrish

University of Sydney

Publications: 13

Suresh S. Narine

Suresh S. Narine

Trent University

Publications: 12

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