Bas J.H. Kuipers
- Molecular Biology
- Food Science top 5%
- Nutrition and Dietetics top 5%
- Genetics
- Biotechnology top 5%
- Co-authors
- Harry GruppenLubbert DijkhuizenJohannis P. KamerlingSander S. van LeeuwenArno C. AltingAlphons G. J. VoragenF. DriehuisGerrit A. van Koningsveld
- Topics
- Protein Hydrolysis and Bioactive Peptides (5 papers)Microbial Metabolites in Food Biotechnology (4 papers)Probiotics and Fermented Foods (4 papers)
- Partner nations
- NetherlandsIrelandSpain
In The Last Decade
Bas J.H. Kuipers
14 papers receiving 780 citations
Peers
Comparison fields: 5 of 92
- Molecular Biology 441
- Food Science 300
- Nutrition and Dietetics 247
- Genetics 101
- Biotechnology 97
Countries citing papers authored by Bas J.H. Kuipers
This map shows the geographic impact of Bas J.H. Kuipers'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 Bas J.H. Kuipers with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Bas J.H. Kuipers more than expected).
Fields of papers citing papers by Bas J.H. Kuipers
This network shows the impact of papers produced by Bas J.H. Kuipers. 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 Bas J.H. Kuipers. The network helps show where Bas J.H. Kuipers may publish in the future.
Co-authorship network of co-authors of Bas J.H. Kuipers
This figure shows the co-authorship network connecting the top 25 collaborators of Bas J.H. Kuipers. A scholar is included among the top collaborators of Bas J.H. Kuipers based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Bas J.H. Kuipers. Bas J.H. Kuipers is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 12 | |
| 2 | 10 | |
| 3 | 64 | |
| 4 | 77 | |
| 5 | 29 | |
| 6 | 61 | |
| 7 | 27 | |
| 8 | 32 | |
| 9 | 39 | |
| 10 | 8 | |
| 11 | 334 | |
| 12 | 36 | |
| 13 | 48 | |
| 14 | Preservation of fruit and vegetables. | 17 |
About Bas J.H. Kuipers
Bas J.H. Kuipers is a scholar working on Nutrition and Dietetics, Food Science and Biotechnology, having authored 14 papers that have together received 794 indexed citations. Recurring topics across this work include Protein Hydrolysis and Bioactive Peptides (5 papers), Microbial Metabolites in Food Biotechnology (4 papers) and Probiotics and Fermented Foods (4 papers). The work is most often cited by research in Food Science (300 citations), Nutrition and Dietetics (247 citations) and Biotechnology (97 citations). Bas J.H. Kuipers has collaborated with scholars based in Netherlands, Ireland and Spain. Frequent co-authors include Harry Gruppen, Lubbert Dijkhuizen, Johannis P. Kamerling, Sander S. van Leeuwen, Arno C. Alting, Alphons G. J. Voragen, F. Driehuis, Gerrit A. van Koningsveld, Francesca Bottacini and Douwe van Sinderen. Their work appears in journals such as Journal of Agricultural and Food Chemistry, Frontiers in Microbiology and Biotechnology Advances.
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.