Bart Smit
Impact in
- Food Science top 0.5%
- Probiotics and Fermented Foods
- Fermentation and Sensory Analysis
- Animal Science and Zoology top 1%
- Meat and Animal Product Quality
Papers in
-
- Fungal and yeast genetics research 3
- Protein Hydrolysis and Bioactive Peptides 3
- Microbial Metabolic Engineering and Bioproduction 3
- Polyamine Metabolism and Applications 3
- Food Science 10
- Probiotics and Fermented Foods 7
- Fermentation and Sensory Analysis 5
- Food Quality and Safety Studies 2
- Co-authors
- Gerrit Smit (6 shared papers)Wim Engels (5 shared papers)Jan Wouters (2 shared papers)Michiel Kleerebezem (2 shared papers)Johan E. T. van Hylckama Vlieg (2 shared papers)Eman Ayad (2 shared papers)Laurent Meijer (1 shared paper)Johan van Hylckama Vlieg (1 shared paper)
- Journals
- BMC Genomics (2 papers)Food Bioscience (1 paper)Gene (1 paper)FEMS Microbiology Reviews (1 paper)Fermentation (1 paper)
- Partner nations
- NetherlandsFinlandSouth Africa
In The Last Decade
Bart Smit
17 papers receiving 1.5k citations
Bart Smit's Hit Papers
Peers
Comparison fields: 5 of 102
- Food Science 1.1k
- Animal Science and Zoology 377
- Nutrition and Dietetics 354
- Biotechnology 147
- Molecular Biology 876
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 | 672 |
| 2 | 2008 | 260 | |
| 3 | 2002 | 159 | |
| 4 | 2005 | 112 | |
| 5 | 2009 | 95 | |
| 6 | 2010 | 53 | |
| 7 | 2011 | 46 | |
| 8 | 2006 | 34 | |
| 9 | 2004 | 34 | |
| 10 | 2010 | 30 | |
| 11 | 2002 | 23 | |
| 12 | Fermentative formation of flavour compounds by lactic acid bacteria | 2002 | 16 |
| 13 | 2006 | 15 | |
| 14 | 2020 | 15 | |
| 15 | 2019 | 7 | |
| 16 | 2000 | 7 | |
| 17 | 2010 | 6 | |
| 18 | 2025 | 0 |
About Bart Smit
Bart Smit is a scholar working on Molecular Biology, Food Science, Nutrition and Dietetics, Plant Science and Biomedical Engineering, having authored 18 papers that have together received 1.6k indexed citations. Recurring topics across this work include Probiotics and Fermented Foods (7 papers), Fermentation and Sensory Analysis (5 papers), Fungal and yeast genetics research (3 papers), Protein Hydrolysis and Bioactive Peptides (3 papers), Microbial Metabolic Engineering and Bioproduction (3 papers), Polyamine Metabolism and Applications (3 papers), Microbial Metabolites in Food Biotechnology (2 papers) and Food Quality and Safety Studies (2 papers). The work is most often cited by research in Food Science (1.1k citations), Animal Science and Zoology (377 citations), Nutrition and Dietetics (354 citations), Biotechnology (147 citations) and Molecular Biology (876 citations). Bart Smit has collaborated with scholars based in Netherlands, Finland and South Africa. Frequent co-authors include Gerrit Smit, Wim Engels, Jan Wouters, Michiel Kleerebezem, Johan E. T. van Hylckama Vlieg, Eman Ayad, Laurent Meijer, Johan van Hylckama Vlieg, Richard van Kranenburg and Jos Boekhorst. Their work appears in journals such as BMC Genomics, Food Bioscience, Gene, FEMS Microbiology Reviews and Fermentation.
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.