Harry Levine

6.8k citations

66 papers · 4.6k indexed · 2 hit papers · h-index 28

Impact in

Food Science top 0.1%
- Microencapsulation and Drying Processes
- Polysaccharides Composition and Applications
- Proteins in Food Systems
- Food Drying and Modeling
Nutrition and Dietetics top 0.2%
- Food composition and properties
- Microbial Metabolites in Food Biotechnology

Papers in

Nutrition and Dietetics 30
- Food composition and properties 29
- Microbial Metabolites in Food Biotechnology 8
Food Science 34
- Microencapsulation and Drying Processes 20
- Polysaccharides Composition and Applications 17
- Proteins in Food Systems 7
- Radiation Effects and Dosimetry 4

Co-authors: Louise Slade David S. Reid Meera Kweon Jan A. Delcour Hans Goesaert W.L. McLaughlin A. Miller Hengyun Zhou
Journals: Cereal Chemistry (13 papers)Critical Reviews in Food Science and Nutrition (4 papers)Carbohydrate Polymers (4 papers)Science (4 papers)Analytical Chemistry (4 papers)
Partner nations: United States South Korea United Kingdom

In The Last Decade

Harry Levine

63 papers receiving 4.3k citations

Hit Papers

align trajectories log scale

High-fidelity parallel entangling gates on a neutral-atom quantum computer 2023 · 262 citations

What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if any of the following hold:

it has ≥500 total citations;
it reaches ≥1.5× the top-1% citation threshold for papers in the same subfield and year (the threshold is the minimum needed to enter the top 1%, not the average within it);
it reaches the top citation threshold in at least one of its specific research topics.

2023 Nature
1991 Critical Reviews in Food Science and Nutrition

Peers

Countries citing papers authored by Harry Levine

Since Specialization

Citations

This map shows the geographic impact of Harry Levine's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Harry Levine with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Harry Levine more than expected).

Fields of papers citing papers by Harry Levine

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Harry Levine. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Harry Levine. The network helps show where Harry Levine may publish in the future.

Co-authors

The 25 scholars most cited alongside Harry Levine, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.

Border = papers with Harry Levine Line = papers co-authored together Harry Levine links everyone, so they are left out of the graph.

All Works

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20 of 20 papers shown

#	Work
1	High-fidelity parallel entangling gates on a neutral-atom quantum computer Nature ·Simon J. Evered, Dolev Bluvstein, M. W. Kalinowski, Sepehr Ebadi, Tom Manovitz, Hengyun Zhou, Sophie H. Li, Alexandra A. Geim, Tout T. Wang, Nishad Maskara, Harry Levine, Giulia Semeghini, Markus Greiner, Vladan Vuletić, Mikhail D. Lukin Hit paper breakdown →	2023	262
2	The “Food Polymer Science” approach to the practice of industrial R&D, leading to patent estates based on fundamental starch science and technology Critical Reviews in Food Science and Nutrition ·Louise Slade, Harry Levine	2016	8
3	Cookie- Versus Cracker-Baking—What's the Difference? Flour Functionality Requirements Explored by SRC and Alveography Critical Reviews in Food Science and Nutrition ·Meera Kweon, Louise Slade, Harry Levine, Ye. Postnikova	2013	71
4	Development of a Benchtop Baking Method for Chemically Leavened Crackers II. Validation of the Method Cereal Chemistry ·Meera Kweon, Louise Slade, Harry Levine	2011	13
5	Micro‐Sugar‐Snap and Micro‐Wire‐Cut Cookie Baking with Trans‐Fat and Zero‐Trans‐Fat Shortenings Cereal Chemistry ·Meera Kweon, Baiza-Dur amp aacute n LM, Louise Slade, Harry Levine	2010	4
6	Empirical and theoretical models of equilibrium and non-equilibrium transition temperatures of supplemented phase diagrams in aqueous systems (IUPAC Technical Report) Pure and Applied Chemistry ·Horacio R. Corti, C. Austen Angell, Mendoza Delgado, Harry Levine, Marı́a del Pilar Buera, David S. Reid, Yrjö H. Roos, Louise Slade	2010	39
7	Oxidative Gelation of Solvent‐Accessible Arabinoxylans is the Predominant Consequence of Extensive Chlorination of Soft Wheat Flour Cereal Chemistry ·Meera Kweon, Louise Slade, Harry Levine	2009	12
8	Exploration of Sugar Functionality in Sugar‐Snap and Wire‐Cut Cookie Baking: Implications for Potential Sucrose Replacement or Reduction Cereal Chemistry ·Meera Kweon, Louise Slade, Harry Levine, W. T. Kroese, Edward Souza	2009	53
9	Optimization of roasting process and product quality of peanuts Journal of Thermal Analysis and Calorimetry ·Louise Slade, Harry Levine	2006	14
10	The “food polymer science” approach to flour functionality and ingredient technology in biscuit baking Macromolecular Symposia ·Harry Levine, Louise Slade	1999	3
11	Glass Transitions and Water-Food Structure Interactions Advances in food and nutrition research ·Louise Slade, Harry Levine	1995	222
12	Water relationships in starch transitions Carbohydrate Polymers ·Louise Slade, Harry Levine	1993	73
13	Water relationships in foods : advances in the 1980s and trends for the 1990s Plenum Press eBooks ·Harry Levine, Louise Slade	1991	37
14	Beyond water activity: Recent advances based on an alternative approach to the assessment of food quality and safety Critical Reviews in Food Science and Nutrition ·Louise Slade, Harry Levine, David S. Reid Hit paper breakdown →	1991	1109
15	A Food Polymer Science Approach to Structure-Property Relationships in Aqueous Food Systems: Non-Equilibrium Behavior of Carbohydrate-Water Systems Advances in experimental medicine and biology ·Louise Slade, Harry Levine	1991	134
16	Temperature and humidity effects on the gamma-ray response and stability of plastic and dyed plastic dosimeters Radiation Physics and Chemistry (1977) ·Harry Levine, W.L. McLaughlin, A. Miller	1979	82
17	Doverite, a possible new yttrium fluocarbonate from Dover, Morris County, New Jersey American Mineralogist ·William L. Smith, Nakanowatari Takuya, 博渡邉, Harry Levine	1960	3
18	Suggested Modified Method for Colorimetric Determination of Selenium in Natural Water American Water Works Association ·Adamu Addissie, L. L. Thatcher, Teerawut Nedumpun, Harry Levine	1960	5
19	Brannerite from San Bernardino County, California American Mineralogist ·D. F. Hewett, Nakanowatari Takuya, Harry Levine	1957	9
20	The Molybdenum Blue Reaction and the Determination of Phosphorus in Waters Containing Arsenic, Silicon, and Germanium Science ·Harry Levine, J. J. Rowe, F. S. Grimaldi	1954	2

About Harry Levine

Harry Levine is a scholar working on Nutrition and Dietetics, Food Science, Biochemistry, Fluid Flow and Transfer Processes and Filtration and Separation, having authored 66 papers that have together received 4.6k indexed citations. Recurring topics across this work include Food composition and properties (29 papers), Microencapsulation and Drying Processes (20 papers), Polysaccharides Composition and Applications (17 papers), Microbial Metabolites in Food Biotechnology (8 papers), Proteins in Food Systems (7 papers), Radioactive element chemistry and processing (4 papers), Radiation Effects and Dosimetry (4 papers) and Freezing and Crystallization Processes (4 papers). The work is most often cited by research in Food Science (3.0k citations), Nutrition and Dietetics (1.8k citations), Biotechnology (286 citations), Biomaterials (364 citations) and Biochemistry (129 citations). Harry Levine has collaborated with scholars based in United States, South Korea and United Kingdom. Frequent co-authors include Louise Slade, David S. Reid, Meera Kweon, Jan A. Delcour, Hans Goesaert, W.L. McLaughlin, A. Miller, Hengyun Zhou, Dolev Bluvstein and Giulia Semeghini. Their work appears in journals such as Cereal Chemistry, Critical Reviews in Food Science and Nutrition, Carbohydrate Polymers, Science and Analytical Chemistry.

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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