Martijn Noort

1.8k total citations
27 papers, 1.4k citations indexed

About

Martijn Noort is a scholar working on Nutrition and Dietetics, Automotive Engineering and Food Science. According to data from OpenAlex, Martijn Noort has authored 27 papers receiving a total of 1.4k indexed citations (citations by other indexed papers that have themselves been cited), including 16 papers in Nutrition and Dietetics, 9 papers in Automotive Engineering and 8 papers in Food Science. Recurrent topics in Martijn Noort's work include Food composition and properties (10 papers), Additive Manufacturing and 3D Printing Technologies (9 papers) and Nutritional Studies and Diet (7 papers). Martijn Noort is often cited by papers focused on Food composition and properties (10 papers), Additive Manufacturing and 3D Printing Technologies (9 papers) and Nutritional Studies and Diet (7 papers). Martijn Noort collaborates with scholars based in Netherlands, Finland and Denmark. Martijn Noort's co-authors include R.J. Hamer, Youna Hémery, Henk A. Schols, Johannes H.F. Bult, Markus Stieger, Kaisa Poutanen, Nesli Sözer, Kati Katina, Kjeld J. C. van Bommel and Henriëtte L. de Kock and has published in prestigious journals such as The FASEB Journal, Journal of Nutrition and Trends in Food Science & Technology.

In The Last Decade

Martijn Noort

26 papers receiving 1.3k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Martijn Noort Netherlands 17 904 559 266 244 185 27 1.4k
Subrota Hati India 28 576 0.6× 1.4k 2.5× 96 0.4× 191 0.8× 122 0.7× 123 2.6k
Matthew B. McSweeney Canada 20 312 0.3× 800 1.4× 130 0.5× 277 1.1× 69 0.4× 77 1.3k
Marı́a Dolores Álvarez Spain 24 746 0.8× 1.3k 2.3× 107 0.4× 509 2.1× 25 0.1× 102 2.0k
Agnieszka Wójtowicz Poland 23 1.0k 1.2× 834 1.5× 96 0.4× 416 1.7× 34 0.2× 141 1.9k
Susann Zahn Germany 21 441 0.5× 762 1.4× 137 0.5× 198 0.8× 24 0.1× 45 1.3k
Duška Ćurić Croatia 21 536 0.6× 504 0.9× 30 0.1× 187 0.8× 58 0.3× 70 993
Dubravka Novotni Croatia 19 550 0.6× 470 0.8× 30 0.1× 164 0.7× 76 0.4× 53 877
Cristina Chuck‐Hernández Mexico 21 388 0.4× 697 1.2× 24 0.1× 384 1.6× 76 0.4× 74 1.4k
Katalin Szabo Romania 22 246 0.3× 574 1.0× 70 0.3× 387 1.6× 54 0.3× 43 1.7k

Countries citing papers authored by Martijn Noort

Since Specialization
Citations

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

Fields of papers citing papers by Martijn Noort

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Martijn Noort. 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 Martijn Noort. The network helps show where Martijn Noort may publish in the future.

Co-authorship network of co-authors of Martijn Noort

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

All Works

20 of 20 papers shown
1.
Sman, R.G.M. van der, et al.. (2025). Relationships between printability and rheology of inks for personalized nutrition. Current Research in Food Science. 11. 101220–101220.
2.
Noort, Martijn, et al.. (2025). A novel 3D food printing technique: Achieving tunable porosity and fracture properties via liquid rope coiling. Innovative Food Science & Emerging Technologies. 102. 104022–104022. 1 indexed citations
3.
Renzetti, Stefano, Heikki Aisala, Ruth T. Ngadze, Anita R. Linnemann, & Martijn Noort. (2023). Bread Products from Blends of African Climate Resilient Crops: Baking Quality, Sensory Profile and Consumers’ Perception. Foods. 12(4). 689–689. 1 indexed citations
4.
Renzetti, Stefano, et al.. (2022). Effect of Bioprocessing on Techno-Functional Properties of Climate-Resilient African Crops, Sorghum and Cowpea. Foods. 11(19). 3049–3049. 4 indexed citations
5.
Zhang, Lu, Martijn Noort, & Kjeld J. C. van Bommel. (2022). Towards the creation of personalized bakery products using 3D food printing. Advances in food and nutrition research. 99. 1–35. 14 indexed citations
6.
Koç, Fatma, Ivan Sugrue, Kiera Murphy, et al.. (2022). The microbiome modulating potential of superheated steam (SHS) treatment of dietary fibres. Innovative Food Science & Emerging Technologies. 80. 103082–103082. 14 indexed citations
7.
Derossi, Antonio, Bhesh Bhandari, Kjeld J. C. van Bommel, Martijn Noort, & C. Severini. (2021). Could 3D food printing help to improve the food supply chain resilience against disruptions such as caused by pandemic crises?. International Journal of Food Science & Technology. 56(9). 4338–4355. 24 indexed citations
8.
Temme, Elisabeth H. M., et al.. (2021). WHO global sodium benchmarks for different food categories. Socio-Environmental Systems Modeling. 31 indexed citations
9.
Piovesan, Agnese, Valérie Vancauwenberghe, Wondwosen Aregawi, et al.. (2020). Designing Mechanical Properties of 3D Printed Cookies through Computer Aided Engineering. Foods. 9(12). 1804–1804. 22 indexed citations
10.
Doets, Esmée L., et al.. (2020). An exploratory consumer study of 3D printed food perception in a real-life military setting. Food Quality and Preference. 86. 104001–104001. 60 indexed citations
11.
Uribe-Wandurraga, Zaida Natalia, Lu Zhang, Martijn Noort, et al.. (2020). Printability and Physicochemical Properties of Microalgae-Enriched 3D-Printed Snacks. Food and Bioprocess Technology. 13(11). 2029–2042. 86 indexed citations
12.
Vancauwenberghe, Valérie, Mulugeta Admasu Delele, Wondwosen Aregawi, et al.. (2017). Characterization and model-based design validation of 3D printed cookies. Socio-Environmental Systems Modeling. 8 indexed citations
13.
Noort, Martijn, Kjeld J. C. van Bommel, & Stefano Renzetti. (2017). 3D-Printed Cereal Foods. Cereal Foods World. 62(6). 272–277. 26 indexed citations
14.
Noort, Martijn, et al.. (2017). HealthBread: Wholegrain and high fibre breads with optimised textural quality. Journal of Cereal Science. 78. 57–65. 12 indexed citations
15.
Eelderink, Coby, Martijn Noort, Nesli Sözer, et al.. (2016). Difference in postprandial GLP-1 response despite similar glucose kinetics after consumption of wheat breads with different particle size in healthy men. European Journal of Nutrition. 56(3). 1063–1076. 26 indexed citations
16.
Aregawi, Wondwosen, Pieter Verboven, Valérie Vancauwenberghe, et al.. (2015). Structure design of 3D printed cookies in relation to texture. Lirias (KU Leuven). 3 indexed citations
17.
Hendriksen, Marieke, Janneke Verkaik-Kloosterman, Martijn Noort, & J.M.A. van Raaij. (2015). Nutritional impact of sodium reduction strategies on sodium intake from processed foods. European Journal of Clinical Nutrition. 69(7). 805–810. 16 indexed citations
18.
Bolhuis, Dieuwerke P., et al.. (2011). A Salt Reduction of 50% in Bread Does Not Decrease Bread Consumption or Increase Sodium Intake by the Choice of Sandwich Fillings. Journal of Nutrition. 141(12). 2249–2255. 79 indexed citations
19.
Noort, Martijn, Johannes H.F. Bult, Markus Stieger, & R.J. Hamer. (2010). Saltiness enhancement in bread by inhomogeneous spatial distribution of sodium chloride. Journal of Cereal Science. 52(3). 378–386. 123 indexed citations
20.
Hémery, Youna, Nuria Mateo Anson, R. Havenaar, et al.. (2010). Dry-fractionation of wheat bran increases the bioaccessibility of phenolic acids in breads made from processed bran fractions. Food Research International. 43(5). 1429–1438. 136 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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