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个人简介
Dr. Harry Levine is an associate of Food Polymer Science Consultancy. He retired in '06, after 30 yrs in R&D w/General Foods, Nabisco & Kraft. Dr. Levine, in partnership with Dr. Louise Slade, developed Food Polymer Science, a new discipline that emphasizes glass transitions and water plasticization in foods as central themes. Dr. Levine has 42 granted US and 2 EP patents (33 were industrially commercialized) for novel food ingredients/products/processes, and 250 publications (>8000 citations).
研究兴趣
论文共 104 篇作者统计合作学者相似作者
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BREAKFAST CEREALS AND HOW THEY ARE MADE: RAW MATERIALS, PROCESSING, AND PRODUCTION, 3RD EDITIONpp.291-297, (2020)
Elsevier eBookspp.291-297, (2020)
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Harry Levine, John W. Finley
Principles of Food ChemistryFood Science Text Seriespp.329-363, (2018)
Journal of food scienceno. 2 (2017): 323
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IUPAC Standards Online (2016)
IUPAC Standards Online (2016)
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作者统计
#Papers: 104
#Citation: 5432
H-Index: 34
G-Index: 73
Sociability: 5
Diversity: 0
Activity: 0
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