Bart Smit
Impact in
- Food Science top 0.5%
- Probiotics and Fermented Foods
- Fermentation and Sensory Analysis
- Food and Agricultural Sciences
- Sensory Analysis and Statistical Methods
- Biotechnology top 5%
Papers in
- Food Science 12
- Probiotics and Fermented Foods 8
- Fermentation and Sensory Analysis 5
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- Biochemical and biochemical processes 2
- Enzyme Production and Characterization 1
- Co-authors
- Eman H. E. Ayad (2 shared papers)Johan E. T. van Hylckama Vlieg (3 shared papers)Michiel Kleerebezem (2 shared papers)Björn M. Ursing (1 shared paper)Richard van Kranenburg (1 shared paper)Roland J. Siezen (1 shared paper)Jos Boekhorst (1 shared paper)Johan van Hylckama Vlieg (1 shared paper)
- Journals
- BMC Genomics (2 papers)Journal of Agricultural and Food Chemistry (1 paper)Australian Journal of Dairy Technology (1 paper)Applied and Environmental Microbiology (1 paper)Archives of Oral Biology (1 paper)
- Partner nations
- NetherlandsFinlandSpain
In The Last Decade
Bart Smit
17 papers receiving 1.7k citations
Bart Smit's Hit Papers
Peers
Comparison fields: 5 of 88
- Food Science 1.3k
- Biotechnology 104
- Animal Science and Zoology 118
- Molecular Biology 324
- Process Chemistry and Technology 7
Countries citing papers authored by Bart Smit
This map shows the geographic impact of Bart Smit'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 Bart Smit with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Bart Smit more than expected).
Fields of papers citing papers by Bart Smit
This network shows the impact of papers produced by Bart Smit. 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 Bart Smit. The network helps show where Bart Smit may publish in the future.
Co-authors
The 25 scholars most cited alongside Bart Smit, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.
All Works
| # | Work | ||
|---|---|---|---|
| 1 | Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products Hit paper breakdown → | 2005 | 784 |
| 2 | 2008 | 292 | |
| 3 | 2002 | 177 | |
| 4 | 2005 | 118 | |
| 5 | 2009 | 106 | |
| 6 | 2010 | 58 | |
| 7 | 2011 | 57 | |
| 8 | 2006 | 44 | |
| 9 | 2004 | 42 | |
| 10 | 2010 | 29 | |
| 11 | Fermentative formation of flavour compounds by lactic acid bacteria | 2002 | 25 |
| 12 | 2002 | 24 | |
| 13 | 2020 | 18 | |
| 14 | 2010 | 10 | |
| 15 | 2000 | 7 | |
| 16 | 2006 | 1 | |
| 17 | 2025 | 1 |
About Bart Smit
Bart Smit is a scholar working on Food Science, Biotechnology, Molecular Biology, Biochemistry and Periodontics, having authored 17 papers that have together received 1.8k indexed citations. Recurring topics across this work include Probiotics and Fermented Foods (8 papers), Fermentation and Sensory Analysis (5 papers), Fungal and yeast genetics research (4 papers), Microbial Metabolic Engineering and Bioproduction (2 papers), Biochemical and biochemical processes (2 papers), Microbial metabolism and enzyme function (1 paper), Gene expression and cancer classification (1 paper) and Enzyme Production and Characterization (1 paper). The work is most often cited by research in Food Science (1.3k citations), Biotechnology (104 citations), Animal Science and Zoology (118 citations), Molecular Biology (324 citations) and Process Chemistry and Technology (7 citations). Bart Smit has collaborated with scholars based in Netherlands, Finland and Spain. Frequent co-authors include Eman H. E. Ayad, Johan E. T. van Hylckama Vlieg, Michiel Kleerebezem, Björn M. Ursing, Richard van Kranenburg, Roland J. Siezen, Jos Boekhorst, Johan van Hylckama Vlieg, Rob J. W. Brooijmans and Filipe Branco dos Santos. Their work appears in journals such as BMC Genomics, Journal of Agricultural and Food Chemistry, Australian Journal of Dairy Technology, Applied and Environmental Microbiology and Archives of Oral Biology.
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.