logo
科言猫学术研究的AI总结
language
手机端手机端
  • Phone Feature微信小程序
简体中文简体中文
notice消息通知
博客博客
delete
arrow
返回
R

Richard W. Hartel

university of wisconsin

65H指数
534论文数
1.3W被引数
收录论文 115
发表时间
logo
Remembering Wayne Iwaoka怀念韦恩·伊瓦奥卡
errJournal of Food Science
IF3.4
err2026-09-08
err0
errOAAI
errRichard Hartel
err分享
err收藏
Rating Peer Reviews同行评审质量评估
errJournal of Food Science
IF3.4
err2026-09-07
err0
errOAAI
errRichard Hartel
err分享
err收藏
Design of protein-rich structured liquids for management of dysphagia设计富含蛋白质的结构化液体用于吞咽障碍的管理
errCurrent Opinion in Food Science
IF9.1
err2026-08-18
err0
PREAI
errAndrew Akanno; Audrey L. Girard; Richard W. Hartel
err分享
err收藏
Interview With Dr. Brendan Niemira, Chief Science & Technology Officer, IFT采访美国食品技术协会（IFT）首席科学与技术官布伦丹·尼梅拉博士
errJournal of Food Science
IF3.4
err2026-04-06
err0
errOAAI
errRichard Hartel
err分享
err收藏
What Is a Quality Journal?什么是质量期刊？
errJournal of Food Science
IF3.4
err2026-03-09
err0
errOAAI
errRichard Hartel
err分享
err收藏
Thermal Properties and Phase Diagrams of Rare Sugars Isomaltulose and Allulose稀有糖异麦芽糖和阿卢糖的热性质和相图
errACS Food Science & Technology
IF2.8
err2026-03-05
err0
PREAI
errJosie R. Sorensen; Sajad Karami; Richard W. Hartel; Luis J. Bastarrachea
err分享
err收藏
Microstructural and Physical Properties of High-Protein, High-Overrun Frozen Desserts高蛋白、高 overrun 冷冻甜点微观结构与物理性质
errJournal of Food Science
IF3.4
err2026-02-26
err0
errOAAI
errSamantha R. VanWees; Scott A. Rankin; Richard W. Hartel
err分享
err收藏
Shrinkage and Storage Stability of High-Protein, High-Overrun Frozen Desserts高蛋白、高超量 frozen desserts 的收缩和储存稳定性
errJournal of Food Science
IF3.4
err2026-02-06
err0
errOAAI
errSamantha R. VanWees; Scott A. Rankin; Richard W. Hartel
err分享
err收藏
Effect of barium sulfate, thickener type, and saline solution on the rheological properties of liquids used for instrumental swallowing assessment
errFood Hydrocolloids
IF12.4
err2026-01-14
err0
PREAI
errRodolfo Peña-Chávez; Dieyckson O. Freire; Mark Nicosia; Richard W. Hartel; Catriona M. Steele; Timothy McCulloch; Michelle Ciucci; Nicole Rogus-Pulia
err分享
err收藏
2025 in Review, 2026 in Preview2025年回顾，2026年展望
errJournal of Food Science
IF3.4
err2026-01-01
err0
PREAI
errHartel, Richard
err分享
err收藏
Soluble dietary fibers as structuring agents in gelatin gelation: Effects on phase behavior, network formation, water mobility, and colorant stability in low- and high-solid matrices可溶性膳食纤维作为凝胶化结构剂：对低固体和高铁固体基质中相行为、网络形成、水迁移性和着色剂稳定性的影响
errFood Hydrocolloids
IF12.4
err2025-12-26
err0
PREAI
errRuican Wang; Yawei Chang; Richard W. Hartel; Ying Zhang; Shuo Wang
err分享
err收藏
AI in Scholarly Publishing学术出版中的AI
errJournal of Food Science
IF3.4
err2025-11-07
err0
errOAAI
errRichard Hartel
err分享
err收藏
New Editor Application Process新编辑申请流程
errJOURNAL OF FOOD SCIENCE
IF3.4
err2025-10-01
err0
errOAAI
errHartel, Richard
err分享
err收藏
Peer Review—Can AI Help?同行评审—人工智能能提供帮助吗？
errJournal of Food Science
IF3.4
err2025-09-09
err0
PREAI
errRichard Hartel
err分享
err收藏
IFT FIRST: Past and PresentIFT FIRST: 过去与现在
errJournal of Food Science
IF3.4
err2025-08-11
err0
PREAI
errRichard Hartel
err分享
err收藏
Microstructural, Rheological, and Melting Behavior of Plant-Based Frozen Desserts Produced From Soy and Pea Protein Isolates基于大豆和豌豆蛋白分离物的植物基冷冻甜品的微观结构、流变学及熔化行为
errJournal of Texture Studies
IF2.5
err2025-07-30
err0
PREAI
errDidem Sözeri Atik; Richard W. Hartel
err分享
err收藏
The Science of Ice Cream Meltdown and Structural Collapse: A Comprehensive Review冰淇淋融化与结构坍塌的科学：一项综合综述
errComprehensive Reviews in Food Science and Food Safety
IF14.1
err2025-07-15
err0
errOAAI
errBiqing Wu; Didem Sözeri Atik; Dieyckson O. Freire; Richard W. Hartel
err分享
err收藏
EFFECT OF DASHER DESIGN AND PROCESSING CONDITIONS ON RESIDENCE TIME DISTRIBUTION OF ICE CREAM PRODUCED WITH A CONTINUOUS SCRAPED SURFACE FREEZER刮板设计及加工条件对连续刮面冻结器生产的冰淇淋停留时间分布的影响
errJournal of Food Engineering
IF5.8
err2025-07-10
err0
PREAI
errLauren R. Gallagher; Richard W. Hartel
err分享
err收藏
The Power of Peer Review and the Future of Our Editorial Community: Launching an Early Career Researcher Program同行评审的力量与我们的编辑团队未来：启动青年研究人员计划
errJournal of Food Science
IF3.4
err2025-07-09
err0
PREAI
errRichard Hartel; Mary Ellen Camire; John Coupland
err分享
err收藏
Unraveling the complex gelation dynamics of gelatin solutions mixed with various mono-, di-, or trisaccharides: A comparative study based on hydration properties解析与各种单糖、二糖或三糖混合的明胶溶液的复杂凝胶化动力学：一项基于水合特性的比较研究
errFOOD HYDROCOLLOIDS
IF12.4
err2025-06-07
err0
PREAI
errWang, Ruican; Chang, Yawei; Wang, Yuanyifei; Hartel, Richard W.; Zhang, Ying; Zhu, Liye; Fan, Dancai; Wang, Shuo
err分享
err收藏

研究方向

暂时未获取到该数据
合作学者
合作期刊
C
C. Smith
H 指数: 91 · 论文数: 1.4K
G
Gustavo V. Barbosa‐Cánovas
H 指数: 86 · 论文数: 557
E
Elizabeth C. Miller
H 指数: 73 · 论文数: 200
Y
Yrjö H. Roos
H 指数: 63 · 论文数: 420
C
Catriona M. Steele
H 指数: 55 · 论文数: 236
查看更多