Donna Ryland

1.0k total citations
26 papers, 792 citations indexed

About

Donna Ryland is a scholar working on Nutrition and Dietetics, Food Science and Animal Science and Zoology. According to data from OpenAlex, Donna Ryland has authored 26 papers receiving a total of 792 indexed citations (citations by other indexed papers that have themselves been cited), including 14 papers in Nutrition and Dietetics, 12 papers in Food Science and 11 papers in Animal Science and Zoology. Recurrent topics in Donna Ryland's work include Food composition and properties (9 papers), Meat and Animal Product Quality (9 papers) and Sensory Analysis and Statistical Methods (9 papers). Donna Ryland is often cited by papers focused on Food composition and properties (9 papers), Meat and Animal Product Quality (9 papers) and Sensory Analysis and Statistical Methods (9 papers). Donna Ryland collaborates with scholars based in Canada, Ireland and Australia. Donna Ryland's co-authors include Michel Aliani, Linda Malcolmson, Susan D. Arntfield, Grant N. Pierce, Erin Goldberg, Martin G. Scanlon, James D. House, M. Vaisey‐Genser, Robert A. Gibson and Miyoung Suh and has published in prestigious journals such as Food Research International, Journal of Food Science and Meat Science.

In The Last Decade

Donna Ryland

25 papers receiving 747 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Donna Ryland Canada 16 384 354 269 174 96 26 792
Jarosław Wyrwisz Poland 21 513 1.3× 454 1.3× 290 1.1× 138 0.8× 53 0.6× 53 928
R.‐L. Heiniö Finland 11 515 1.3× 516 1.5× 128 0.5× 276 1.6× 57 0.6× 17 852
Tuba Erkaya Türkiye 14 412 1.1× 183 0.5× 158 0.6× 86 0.5× 129 1.3× 33 586
Mark Pickard Canada 19 338 0.9× 322 0.9× 118 0.4× 248 1.4× 120 1.3× 24 821
Sandhya S. Wadhwa New Zealand 14 650 1.7× 259 0.7× 82 0.3× 188 1.1× 93 1.0× 16 938
L.N. Fernando United States 13 532 1.4× 284 0.8× 266 1.0× 101 0.6× 171 1.8× 17 921
Margherita Rossi Italy 15 437 1.1× 273 0.8× 148 0.6× 170 1.0× 104 1.1× 26 746
Changmou Xu United States 12 425 1.1× 258 0.7× 95 0.4× 178 1.0× 103 1.1× 21 778
Duygu Göçmen Türkiye 16 567 1.5× 431 1.2× 76 0.3× 240 1.4× 99 1.0× 29 926
Claudia Axel Ireland 18 663 1.7× 631 1.8× 84 0.3× 239 1.4× 142 1.5× 23 989

Countries citing papers authored by Donna Ryland

Since Specialization
Citations

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

Fields of papers citing papers by Donna Ryland

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Donna Ryland

This figure shows the co-authorship network connecting the top 25 collaborators of Donna Ryland. A scholar is included among the top collaborators of Donna Ryland 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 Donna Ryland. Donna Ryland 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
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Fahmi, Ronak, Donna Ryland, Elaine Sopiwnyk, et al.. (2021). Effect of Revtech thermal processing on volatile organic compounds and chemical characteristics of split yellow pea ( Pisum sativum L.) flour. Journal of Food Science. 86(10). 4330–4353. 15 indexed citations
4.
Fahmi, Ronak, Donna Ryland, Elaine Sopiwnyk, & Michel Aliani. (2019). Sensory and Physical Characteristics of Pan Bread Fortified with Thermally Treated Split Yellow Pea ( Pisum sativum L.) Flour. Journal of Food Science. 84(12). 3735–3745. 20 indexed citations
5.
Ryland, Donna, et al.. (2018). Effect of milled flaxseed and storage conditions on sensory properties and selected bioactive compounds in banana and cinnamon muffins used in a clinical trial. Journal of the Science of Food and Agriculture. 99(2). 831–843. 6 indexed citations
6.
Ryland, Donna, Peter Zahradka, Carla G. Taylor, Rhonda C. Bell, & Michel Aliani. (2018). Acceptability of Pulse-Fortified Foods by Two Groups: Participants in a Clinical Trial and Participants in a Consumer Acceptability Panel. Foods. 7(8). 129–129. 7 indexed citations
7.
Ramdath, D. Dan, Thomas M.S. Wolever, Yaw L. Siow, et al.. (2018). Effect of Processing on Postprandial Glycemic Response and Consumer Acceptability of Lentil-Containing Food Items. Foods. 7(5). 76–76. 15 indexed citations
8.
Grant, Jennifer, Donna Ryland, Cara K. Isaak, et al.. (2017). Effect of Vitamin D 3 Fortification and Saskatoon Berry Syrup Addition on the Flavor Profile, Acceptability, and Antioxidant Properties of Rooibos Tea ( Aspalathus linearis ). Journal of Food Science. 82(3). 807–817. 11 indexed citations
9.
Goldberg, Erin, Donna Ryland, Michel Aliani, & James D. House. (2016). Interactions between canola meal and flaxseed oil in the diets of White Lohmann hens on fatty acid profile and sensory characteristics of table eggs. Poultry Science. 95(8). 1805–1812. 20 indexed citations
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Goldberg, Erin, et al.. (2012). Fatty Acid Profile and Sensory Characteristics of Table Eggs from Laying Hens Fed Hempseed and Hempseed Oil. Journal of Food Science. 77(4). S153–60. 62 indexed citations
13.
Aliani, Michel, Donna Ryland, & Grant N. Pierce. (2012). Effect of Flax Addition on the Flavor Profile and Acceptability of Bagels. Journal of Food Science. 77(1). S62–70. 44 indexed citations
14.
Watts, B.M., et al.. (2011). FLAVOR PROPERTIES OF PAN AND PITA BREADS MADE FROM RED AND WHITE HARD SPRING WHEATS. Journal of Food Quality. 35(1). 60–68. 9 indexed citations
15.
Aliani, Michel, Donna Ryland, & Grant N. Pierce. (2011). Effect of flax addition on the flavor profile of muffins and snack bars. Food Research International. 44(8). 2489–2496. 52 indexed citations
16.
Ryland, Donna, M. Vaisey‐Genser, Susan D. Arntfield, & Linda Malcolmson. (2009). Development of a nutritious acceptable snack bar using micronized flaked lentils. Food Research International. 43(2). 642–649. 55 indexed citations
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Arntfield, Susan D., et al.. (2001). Textural analysis of fat reduced vanilla ice cream products. Food Research International. 34(2-3). 237–246. 168 indexed citations
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Arntfield, Susan D., et al.. (1997). Effect of tempering and end moisture content on the quality of micronized lentils. Food Research International. 30(5). 371–380. 58 indexed citations
19.
Malcolmson, Linda, et al.. (1996). Characterization of stored regular and low‐linolenic canola oils at different levels of consumer acceptance. Journal of the American Oil Chemists Society. 73(9). 1153–1160. 13 indexed citations
20.
Vaisey‐Genser, M., et al.. (1994). Consumer acceptance of canola oils during temperature-accelerated storage. Food Quality and Preference. 5(4). 237–243. 21 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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