Eileen O’Neill

3.1k total citations
39 papers, 1.8k citations indexed

About

Eileen O’Neill is a scholar working on Animal Science and Zoology, Food Science and Molecular Biology. According to data from OpenAlex, Eileen O’Neill has authored 39 papers receiving a total of 1.8k indexed citations (citations by other indexed papers that have themselves been cited), including 33 papers in Animal Science and Zoology, 17 papers in Food Science and 12 papers in Molecular Biology. Recurrent topics in Eileen O’Neill's work include Meat and Animal Product Quality (33 papers), Proteins in Food Systems (11 papers) and Protein Hydrolysis and Bioactive Peptides (11 papers). Eileen O’Neill is often cited by papers focused on Meat and Animal Product Quality (33 papers), Proteins in Food Systems (11 papers) and Protein Hydrolysis and Bioactive Peptides (11 papers). Eileen O’Neill collaborates with scholars based in Ireland, United States and France. Eileen O’Neill's co-authors include Anne Maria Mullen, Joseph P. Kerry, Anne B. Smyth, Paul L.H. McSweeney, María Hayes, Declan Bolton, Carlos Álvarez, Elke K. Arendt, Pádraigín A. Harnedy and Denise M. Smith and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Trends in Food Science & Technology.

In The Last Decade

Eileen O’Neill

38 papers receiving 1.7k citations

Peers

Eileen O’Neill
Margrethe Therkildsen Denmark
Thierry Sayd France
P. Joseph United States
Yulong Bao China
Katja Rosenvold New Zealand
Minh Ha Australia
Qingfeng Ge China
Yuan H. Brad Kim United States
Inho Hwang South Korea
Ziye Zhang China
Margrethe Therkildsen Denmark
Eileen O’Neill
Citations per year, relative to Eileen O’Neill Eileen O’Neill (= 1×) peers Margrethe Therkildsen

Countries citing papers authored by Eileen O’Neill

Since Specialization
Citations

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

Fields of papers citing papers by Eileen O’Neill

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Eileen O’Neill. 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 Eileen O’Neill. The network helps show where Eileen O’Neill may publish in the future.

Co-authorship network of co-authors of Eileen O’Neill

This figure shows the co-authorship network connecting the top 25 collaborators of Eileen O’Neill. A scholar is included among the top collaborators of Eileen O’Neill 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 Eileen O’Neill. Eileen O’Neill 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.
Mullen, Anne Maria, et al.. (2024). Assessing the impact of ultrasound on the rate and extent of early post-mortem glycolysis in bovine Longissimus thoracis et lumborum. Meat Science. 214. 109531–109531. 1 indexed citations
2.
Mullen, Anne Maria, et al.. (2024). The impact of ultrasound treatment on glycolytic enzymes when applied to crude extracts from early post-mortem bovine muscle. Ultrasonics Sonochemistry. 104. 106842–106842. 1 indexed citations
3.
Mullen, Anne Maria, et al.. (2023). Impact of sampling location and aging on the Longissimus thoracis et lumborum muscle proteome of dry-aged beef. Meat Science. 205. 109315–109315. 3 indexed citations
4.
Álvarez, Carlos, et al.. (2021). Drying dynamics of meat highlighting areas of relevance to dry‐aging of beef. Comprehensive Reviews in Food Science and Food Safety. 20(6). 5370–5392. 22 indexed citations
5.
Mullen, Anne Maria, et al.. (2021). Dry-aging of beef as a tool to improve meat quality. Impact of processing conditions on the technical and organoleptic meat properties. Advances in food and nutrition research. 95. 97–130. 18 indexed citations
6.
González, Rodrigo, et al.. (2018). Functional protein rich extracts from bovine and porcine hearts using acid or alkali solubilisation and isoelectric precipitation. International Journal of Food Science & Technology. 54(4). 1292–1298. 15 indexed citations
7.
Mullen, Anne Maria, et al.. (2018). Opportunities and perspectives for utilisation of co-products in the meat industry. Meat Science. 144. 62–73. 77 indexed citations
8.
O’Neill, Eileen, et al.. (2018). Co‐products of beef processing enhance non‐haem iron absorption in an in vitro digestion/caco‐2 cell model. International Journal of Food Science & Technology. 54(4). 1256–1264. 10 indexed citations
9.
Mullen, Anne Maria, Carlos Álvarez, Dimitrios I. Zeugolis, et al.. (2017). Alternative uses for co-products: Harnessing the potential of valuable compounds from meat processing chains. Meat Science. 132. 90–98. 81 indexed citations
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11.
Dilip, K., Declan Bolton, Joseph P. Kerry, et al.. (2010). Isolation, purification and characterization of antioxidant peptidic fractions from a bovine liver sarcoplasmic protein thermolysin hydrolyzate. Peptides. 32(2). 388–400. 52 indexed citations
12.
O’Sullivan, Maurice G., et al.. (2009). Investigation of the effects of commercial carcass suspension (24 and 48h) on meat quality in high oxygen modified atmosphere packed beef steaks during chill storage. Food Research International. 43(1). 277–284. 22 indexed citations
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O’Sullivan, Anne, et al.. (2006). Effects of electrical stimulation, chilling temperature and hot-boning on the tenderness of bovine muscles. Meat Science. 73(2). 196–203. 42 indexed citations
16.
Moon, Sung‐Sil, et al.. (2005). Effects of enhancement procedures on whole and re-formed beef forequarter muscles. Meat Science. 72(3). 513–517. 6 indexed citations
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18.
Healy, Á., et al.. (2000). Proteolytic specificity of cathepsin D on bovine F-actin. Meat Science. 56(2). 165–172. 16 indexed citations
19.
Smyth, Anne B. & Eileen O’Neill. (1997). Heat‐Induced Gelation Properties of Surimi From Mechanically Separated Chicken. Journal of Food Science. 62(2). 326–330. 42 indexed citations
20.
O’Neill, Eileen, D.M. Mulvihill, & P.A. Morrissey. (1989). Surface properties of muscle protein extracts. Meat Science. 25(1). 1–10. 3 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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