Eimear Gallagher

8.4k total citations · 3 hit papers
92 papers, 6.3k citations indexed

About

Eimear Gallagher is a scholar working on Nutrition and Dietetics, Food Science and Plant Science. According to data from OpenAlex, Eimear Gallagher has authored 92 papers receiving a total of 6.3k indexed citations (citations by other indexed papers that have themselves been cited), including 71 papers in Nutrition and Dietetics, 60 papers in Food Science and 14 papers in Plant Science. Recurrent topics in Eimear Gallagher's work include Food composition and properties (63 papers), Microbial Metabolites in Food Biotechnology (42 papers) and Polysaccharides Composition and Applications (20 papers). Eimear Gallagher is often cited by papers focused on Food composition and properties (63 papers), Microbial Metabolites in Food Biotechnology (42 papers) and Polysaccharides Composition and Applications (20 papers). Eimear Gallagher collaborates with scholars based in Ireland, United Kingdom and Spain. Eimear Gallagher's co-authors include Elke K. Arendt, Laura Alvarez‐Jubete, T. R. Gormley, Norah O’Shea, Anastasia Ktenioudaki, Hilde H. Wijngaard, María Hayes, Mark A.E. Auty, Paul Sullivan and Ciarán Fitzgerald and has published in prestigious journals such as SHILAP Revista de lepidopterología, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

Eimear Gallagher

91 papers receiving 6.0k citations

Hit Papers

Polyphenol composition and in vitro antioxidant activity ... 2003 2026 2010 2018 2009 2003 2009 100 200 300 400 500
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.

  1. Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking
    2009 578 citations Laura Alvarez‐Jubete, Elke K. Arendt et al. Food Chemistry profile →
  2. Recent advances in the formulation of gluten-free cereal-based products
    2003 560 citations Eimear Gallagher, Elke K. Arendt et al. profile →
  3. Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients
    2009 476 citations Laura Alvarez‐Jubete, Elke K. Arendt et al. profile →

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Eimear Gallagher Ireland 40 4.0k 3.7k 1.3k 723 565 92 6.3k
Kati Katina Finland 46 4.4k 1.1× 3.6k 1.0× 1.8k 1.4× 857 1.2× 446 0.8× 116 6.3k
Rossana Coda Finland 48 3.7k 0.9× 4.2k 1.1× 1.9k 1.5× 1.6k 2.1× 317 0.6× 97 6.4k
Emanuele Zannini Ireland 59 5.2k 1.3× 6.4k 1.7× 2.3k 1.8× 1.6k 2.2× 303 0.5× 178 9.5k
Manuel Gómez Spain 52 6.5k 1.6× 5.3k 1.4× 2.1k 1.6× 297 0.4× 479 0.8× 174 8.2k
Alberto E. León Argentina 45 3.9k 1.0× 3.4k 0.9× 1.5k 1.2× 260 0.4× 365 0.6× 129 5.6k
Xiao‐Na Guo China 44 3.2k 0.8× 3.1k 0.8× 1.4k 1.1× 1.1k 1.5× 347 0.6× 163 5.5k
Carlo Giuseppe Rizzello Italy 68 6.3k 1.6× 7.3k 1.9× 3.1k 2.5× 3.3k 4.5× 695 1.2× 180 11.9k
Kristof Brijs Belgium 43 4.2k 1.0× 3.9k 1.0× 2.2k 1.8× 1.2k 1.7× 159 0.3× 165 7.5k
Scott R. Bean United States 49 3.8k 1.0× 2.6k 0.7× 2.9k 2.3× 926 1.3× 456 0.8× 207 7.3k
Valérie Micard France 37 1.9k 0.5× 1.9k 0.5× 1.3k 1.0× 600 0.8× 268 0.5× 84 4.1k

Countries citing papers authored by Eimear Gallagher

Since Specialization
Citations

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

Fields of papers citing papers by Eimear Gallagher

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Eimear Gallagher

This figure shows the co-authorship network connecting the top 25 collaborators of Eimear Gallagher. A scholar is included among the top collaborators of Eimear Gallagher 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 Eimear Gallagher. Eimear Gallagher 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.
Pathania, Shivani, et al.. (2024). Textural characterisation of wheat–oat breads using a combination of quantitative descriptive analysis and partial napping profiling techniques. International Journal of Food Science & Technology. 59(11). 8501–8511. 2 indexed citations
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Ferragina, Alessandro, et al.. (2023). A study of the milling process of Irish-grown peas: NIR spectroscopy, flour pasting properties and dough rheology. Food Structure. 38. 100351–100351. 11 indexed citations
4.
Sahin, Aylin W., Emily Crofton, Eimear Gallagher, et al.. (2023). Impact of different fibre ingredients on a low-FODMAP biscuit model system. Food & Function. 14(15). 7082–7095. 9 indexed citations
5.
Schlich, Pascal, A.P. Moloney, E.G. O’Riordan, et al.. (2023). Comparing consumer liking of beef from three feeding systems using a combination of traditional and temporal liking sensory methods. Food Research International. 168. 112747–112747. 1 indexed citations
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Tyuftin, Andrey A., et al.. (2021). The sensory and physical properties of Shortbread biscuits cooked using different sucrose granule size fractions. Journal of Food Science. 86(3). 705–714. 5 indexed citations
9.
Ispiryan, Lilit, et al.. (2020). Enzymatic degradation of FODMAPS via application of β-fructofuranosidases and α-galactosidases- A fundamental study. Journal of Cereal Science. 95. 102993–102993. 19 indexed citations
10.
Barry‐Ryan, Catherine, et al.. (2017). Effect of pulse flours on the physiochemical characteristics and sensory acceptance of baked crackers. International Journal of Food Science & Technology. 52(5). 1155–1163. 51 indexed citations
11.
Gangopadhyay, Nirupama, K. Dilip, Nigel P. Brunton, Eimear Gallagher, & Mohammad B. Hossain. (2016). Antioxidant-guided isolation and mass spectrometric identification of the major polyphenols in barley (Hordeum vulgare) grain. Food Chemistry. 210. 212–220. 82 indexed citations
12.
Gangopadhyay, Nirupama, Kieran Wynne, Paula M. O’Connor, et al.. (2016). In silico and in vitro analyses of the angiotensin-I converting enzyme inhibitory activity of hydrolysates generated from crude barley (Hordeum vulgare) protein concentrates. Food Chemistry. 203. 367–374. 59 indexed citations
13.
O’Shea, Norah, Christian Rößle, Elke K. Arendt, & Eimear Gallagher. (2014). Modelling the effects of orange pomace using response surface design for gluten-free bread baking. Food Chemistry. 166. 223–230. 68 indexed citations
14.
O’Shea, Norah, Anastasia Ktenioudaki, Thomas J. Smyth, et al.. (2014). Physicochemical assessment of two fruit by-products as functional ingredients: Apple and orange pomace. Journal of Food Engineering. 153. 89–95. 106 indexed citations
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Ktenioudaki, Anastasia, Laura Alvarez‐Jubete, & Eimear Gallagher. (2013). A Review of the Process-Induced Changes in the Phytochemical Content of Cereal Grains: The Breadmaking Process. Critical Reviews in Food Science and Nutrition. 55(5). 611–619. 29 indexed citations
17.
O’Shea, Norah, et al.. (2013). The rheology, microstructure and sensory characteristics of a gluten-free bread formulation enhanced with orange pomace. Food & Function. 4(12). 1856–1856. 34 indexed citations
18.
Burton, Patricia, et al.. (2011). Glycemic Impact and Health: New Horizons in White Bread Formulations. Critical Reviews in Food Science and Nutrition. 51(10). 965–982. 49 indexed citations
19.
Ktenioudaki, Anastasia, Francis Butler, & Eimear Gallagher. (2010). The effect of different mixing processes on dough extensional rheology and baked attributes. Journal of the Science of Food and Agriculture. 90(12). 2098–2104. 26 indexed citations
20.
Alvarez‐Jubete, Laura, Elke K. Arendt, & Eimear Gallagher. (2009). Nutritive value and chemical composition of pseudocereals as gluten-free ingredients. International Journal of Food Sciences and Nutrition. 60(sup4). 240–257. 287 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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