The chart shows the distribution of publications by all Research.com ranked scientists in the field of Neuroscience in 2026. The highlighted bar marks where Paul A.M. Smeets sits on this spectrum.
This scientist: 117 publications — 26th percentile
26% of scientists in this discipline score the same or lower.
The last bar groups every scientist with 887 publications or more.
The chart shows the D-index (discipline H-index) distribution of Neuroscience scientists ranked by Research.com in 2026. The highlighted bar marks where Paul A.M. Smeets sits on this spectrum.
This scientist: 42 D-Index — 22nd percentile
22% of scientists in this discipline score the same or lower.
The last bar groups every scientist with 163 D-Index or more.
Paul A.M. Smeets is affiliated with Wageningen University & Research in the Netherlands. Their research spans fields within medicine, primarily focusing on nutrition and dietetics, food science, clinical psychology, gastroenterology, and genetics. The scope of their work integrates a multidisciplinary approach toward understanding human nutrition, sensory function, and related health outcomes.
Their recent publications highlight a variety of topics related to eating behaviors, digestive processes, and biochemical analysis. Notable papers include:
Smeets' research explores a range of main topics including proteins in food systems, eating disorders and behaviors, biochemical analysis and sensing techniques, infant nutrition and health, olfactory and sensory function studies, digestive system and related health issues, and muscle metabolism and nutrition.
Frequent co-authors contributing to their work include Elise J.M. van Eijnatten, Guido Camps, Morwarid Mayar, Julia J.M. Roelofs, and Anja E.M. Janssen. Their collaborations appear robust and interdisciplinary, facilitating work that intersects clinical nutrition and food science.
Their publications are commonly found in journals and venues such as Food Hydrocolloids, bioRxiv (Cold Spring Harbor Laboratory), American Journal of Clinical Nutrition, Scientific Reports, and Food Chemistry, indicating a strong presence in both peer-reviewed and preprint research outlets.
Cees de Graaf;Wendy A M Blom;Paul A M Smeets;Annette Stafleu
L.N. van der Laan;D.T.D. de Ridder;M.A. Viergever;P.A.M. Smeets;P.A.M. Smeets
Gareth Leng;Roger A H Adan;Michele Belot;Jeffrey M Brunstrom
Ulrike Schmidt;Roger Adan;Ilka Böhm;Iain C Campbell
Paul A M Smeets;Alfrun Erkner;Cees de Graaf
Laura N. van der Laan;Ignace T C Hooge;Denise T D De Ridder;Max A. Viergever
Paul A M Smeets;Cees de Graaf;Annette Stafleu;Matthias J P van Osch
Unna N. Danner;Nicole Sanders;Paul A. M. Smeets;Floor van Meer
Julia M. H. Noothout;Bob D. De Vos;Jelmer M. Wolterink;Elbrich M. Postma
Paul A.M. Smeets;Cees de Graaf;Annette Stafleu;Matthias J.P. van Osch
Paul A M Smeets;Cees de Graaf;Annette Stafleu;Matthias J P van Osch
Lisette Charbonnier;Floor van Meer;Laura N. van der Laan;Max A. Viergever
Laura N. Van der Laan;Denise T. D. De Ridder;Max A. Viergever;Paul A. M. Smeets;Paul A. M. Smeets
Paul A.M. Smeets;Paul A.M. Smeets;Pascalle Weijzen;Cees de Graaf;Max A. Viergever
Laura N. van der Laan;Esther K. Papies;Ignace T. C. Hooge;Paul A. M. Smeets
Floor van Meer;Laura N. van der Laan;Roger A.H. Adan;Max A. Viergever
M.S. Spetter;P.A.M. Smeets;P.A.M. Smeets;C. de Graaf;M.A. Viergever
Sanne Griffioen-Roose;Paul Am Smeets;Emmy van den Heuvel;Sanne Boesveldt
Dienke J. Bos;Simone J.T. van Montfort;Bob Oranje;Sarah Durston
Pascalle L. G. Weijzen;Paul A. M. Smeets;Cees de Graaf
Solrun Vidarsdottir;Paul A.M. Smeets;Diane L. Eichelsheim;Matthias J.P. van Osch
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