Heather E. Smyth

3.9k total citations · 1 hit paper
121 papers, 2.9k citations indexed

About

Heather E. Smyth is a scholar working on Food Science, Nutrition and Dietetics and Plant Science. According to data from OpenAlex, Heather E. Smyth has authored 121 papers receiving a total of 2.9k indexed citations (citations by other indexed papers that have themselves been cited), including 68 papers in Food Science, 34 papers in Nutrition and Dietetics and 33 papers in Plant Science. Recurrent topics in Heather E. Smyth's work include Meat and Animal Product Quality (24 papers), Sensory Analysis and Statistical Methods (23 papers) and Biochemical Analysis and Sensing Techniques (19 papers). Heather E. Smyth is often cited by papers focused on Meat and Animal Product Quality (24 papers), Sensory Analysis and Statistical Methods (23 papers) and Biochemical Analysis and Sensing Techniques (19 papers). Heather E. Smyth collaborates with scholars based in Australia, Germany and South Africa. Heather E. Smyth's co-authors include Daniel Cozzolino, Wenny Bekti Sunarharum, David J. Williams, Mark Gishen, Yasmina Sultanbawa, Robert J Henry, Agnelo Furtado, Jason R. Stokes, Bing Cheng and Sara Ghorbani Gorji and has published in prestigious journals such as Chemical Reviews, SHILAP Revista de lepidopterología and Journal of Agricultural and Food Chemistry.

In The Last Decade

Heather E. Smyth

114 papers receiving 2.8k citations

Hit Papers

align trajectories

What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

Complexity of coffee flavor: A compositional and sensory perspective

2014 441 citations Wenny Bekti Sunarharum, David J. Williams et al. Food Research International profile →

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name	h						Papers	Cites
Heather E. Smyth Australia	27	1.4k	742	667	511	474	121	2.9k
Xiaofeng Xue China	38	1.1k 0.8×	519 0.7×	332 0.5×	263 0.5×	384 0.8×	167	4.2k
Manuel Sergi Italy	33	676 0.5×	408 0.5×	522 0.8×	363 0.7×	606 1.3×	126	2.9k
Ana Carla Marques Pinheiro Brazil	29	1.6k 1.2×	607 0.8×	562 0.8×	220 0.4×	115 0.2×	104	2.9k
Dino Mastrocola Italy	31	1.6k 1.2×	732 1.0×	251 0.4×	190 0.4×	263 0.6×	83	3.2k
Massimo Castellari Spain	36	1.4k 1.0×	989 1.3×	218 0.3×	352 0.7×	333 0.7×	100	3.5k
Rita C. Alves Portugal	39	1.5k 1.1×	1.0k 1.4×	885 1.3×	293 0.6×	202 0.4×	131	4.4k
Giampiero Sacchetti Italy	39	2.1k 1.6×	1.1k 1.4×	245 0.4×	190 0.4×	278 0.6×	109	4.1k
Karl Speer Germany	27	846 0.6×	273 0.4×	561 0.8×	191 0.4×	311 0.7×	79	2.2k
Concepción Cid Spain	32	1.2k 0.9×	514 0.7×	1.6k 2.4×	258 0.5×	133 0.3×	68	3.0k
Neura Bragagnolo Brazil	32	920 0.7×	468 0.6×	422 0.6×	289 0.6×	141 0.3×	114	3.3k

Countries citing papers authored by Heather E. Smyth

Since Specialization

Citations

This map shows the geographic impact of Heather E. Smyth'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 Heather E. Smyth with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Heather E. Smyth more than expected).

Fields of papers citing papers by Heather E. Smyth

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Heather E. Smyth. 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 Heather E. Smyth. The network helps show where Heather E. Smyth may publish in the future.

Co-authorship network of co-authors of Heather E. Smyth

This figure shows the co-authorship network connecting the top 25 collaborators of Heather E. Smyth. A scholar is included among the top collaborators of Heather E. Smyth 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 Heather E. Smyth. Heather E. Smyth is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

Sort: Min cites: Since: Top N: Style:

20 of 20 papers shown

Netzel, M., et al.. (2025). Biopreservation of Ground Beef Patties Using Lactic Acid: A Sustainable Alternative to Synthetic Additives. International Journal of Food Science. 2025(1). 9930525–9930525.

Chow, Sharon, et al.. (2025). Fragrances of Cage Bicyclic Benzene Bioisosteres. Chemistry - A European Journal. 31(22). e202404716–e202404716. 1 indexed citations

Xue, Chao, et al.. (2025). The path to juiciness: The role of structural pores and their impact on sensory and textural properties of plant-based meat burgers. Food Structure. 45. 100446–100446. 1 indexed citations

Smyth, Heather E., et al.. (2025). A Hedonic Sensory Trial: Exploring the Relationship Between Sweet‐Liker Status, Demographics, and Health Measures on Acceptability in a Beverage System. Journal of Sensory Studies. 40(1). 1 indexed citations

Sanewski, Garth M., et al.. (2024). Stable isotope dilution assay and HS-SPME-GCMS quantification of key aroma volatiles of Australian pineapple (Ananas comosus) cultivars. Food Chemistry. 455. 139956–139956. 4 indexed citations

Hoffman, Louwrens C., et al.. (2024). Comparing the sensory properties of commercially available animal and plant‐based burgers. Journal of Texture Studies. 55(3). e12838–e12838. 8 indexed citations

Wu, Yifei, et al.. (2023). Unravelling the aroma and flavour of algae for future food applications. Trends in Food Science & Technology. 138. 370–381. 32 indexed citations

Best, Odette, et al.. (2022). Sensory properties of Australian bunya nuts. Journal of Food Science. 87(6). 2732–2743. 5 indexed citations

Smyth, Heather E., et al.. (2022). Predicting Satiety from the Analysis of Human Saliva Using Mid-Infrared Spectroscopy Combined with Chemometrics. Foods. 11(5). 711–711. 2 indexed citations

10.

Bar, Ido, et al.. (2022). Biochemical, Sensory, and Molecular Evaluation of Flavour and Consumer Acceptability in Australian Papaya (Carica papaya L.) Varieties. International Journal of Molecular Sciences. 23(11). 6313–6313. 5 indexed citations

11.

Zhang, Long, Yichao Huang, Fengjiang Sun, et al.. (2021). The effect of maturity and tissue on the ability of mid infrared spectroscopy to predict the geographical origin of banana ( Musa Cavendish ). International Journal of Food Science & Technology. 56(6). 2621–2627. 3 indexed citations

12.

Cichero, Julie A. Y., et al.. (2021). A Difficult Pill to Swallow: An Investigation of the Factors Associated with Medication Swallowing Difficulties. Patient Preference and Adherence. Volume 15. 29–40. 20 indexed citations

13.

Suryanto, Edi, et al.. (2021). Rice Bran Makes a Healthy and Tasty Traditional Indonesian Goat Meatball, ‘Bakso’. Foods. 10(8). 1940–1940. 6 indexed citations

14.

Netzel, M., et al.. (2021). Plant-Based Phenolic Molecules as Natural Preservatives in Comminuted Meats: A Review. Antioxidants. 10(2). 263–263. 103 indexed citations

15.

Grace, E., Sandra M. Olarte Mantilla, Wenny Bekti Sunarharum, et al.. (2019). Sensory properties of yellow pea and macadamia honeys from conventional and flow hive extraction methods. Journal of the Science of Food and Agriculture. 100(5). 2027–2034. 4 indexed citations

16.

Henry, Robert J, et al.. (2017). Evaluating the sensory properties of unpolished Australian wild rice. Food Research International. 103. 406–414. 20 indexed citations

17.

Smyth, Heather E., et al.. (2015). Transfer of Dietary Plant Natural Flavor Compounds From Essential Oils to Maternal Fluids in Pigs. Queensland's institutional digital repository (The University of Queensland). 1 indexed citations

18.

Sunarharum, Wenny Bekti, David J. Williams, & Heather E. Smyth. (2014). Complexity of coffee flavor: A compositional and sensory perspective. Food Research International. 62. 315–325. 441 indexed citations breakdown →

19.

Smyth, Heather E.. (2010). Defining the unique flavours of Australian native foods. Queensland Department of Agriculture and Fisheries archive of scientific and research publications (Queensland Department of Agriculture and Fisheries). 3 indexed citations

20.

Harker, F. Roger, A. White, Michelle K. Beresford, et al.. (2010). Shepard avocado maturity consumer sensory research. Queensland Department of Agriculture and Fisheries archive of scientific and research publications (Queensland Department of Agriculture and Fisheries). 1 indexed citations

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.

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