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Critical Reviews in Food Science and Nutrition|January 30, 2010
Moisture and shelf life in sugar confectionsR Ergun, R Lietha, R W HartelHelvetica Chirurgica Acta|May 1, 1978
[Acute ischemic gastric mucosal and duodenal lesions in dogs: "stress ulcer" after experimental disseminated intravascular coagulation]M M Linder, W Hartel, J LenzInternational Journal of Peptide and Protein Research|September 1, 1981
Synthesis of gamma-methyl-L-leucine (neopentylglycine, Neo) and derivatives suitable for peptide synthesisJ L Fauchère, C PetermannJournal of Dairy Science|January 5, 2002
Compositional effects on milk fat crystallizationY Shi, C M Smith, R W HartelJournal of Agricultural and Food Chemistry|July 17, 2001
Effect of cooling rate on nucleation behavior of milk fat--sunflower oil blendsS Martini, M L Herrera, R W HartelJournal of Dairy Science|July 21, 2004
Factors affecting solubility of calcium lactate in aqueous solutionsN Kubantseva, R W Hartel, P A SwearingenJDS Communications|September 9, 2025
Toward the future of next-generation dairy foods-A processing perspective and economic analysisGulustan Ozturk, Charles F Nicholson, Richard W HartelJournal of Food Science|October 16, 2020
Effects of structural attributes on the rheological properties of ice cream and melted ice creamDieyckson O Freire, Biqing Wu, Richard W HartelJournal of Food Science|August 20, 2019
The Effect of Overrun, Fat Destabilization, and Ice Cream Mix Viscosity on Entire Meltdown BehaviorBiqing Wu, Dieyckson O Freire, Richard W HartelLangenbecks Archiv Fur Chirurgie|January 1, 1997
[Systemic release of prostanoids after surgically-induced injury of lung tissue]F Gebhard, M Marzinzig, W Hartel, et al.Pageof 11