Patrick O’Riordan

431 total citations
12 papers, 316 citations indexed

About

Patrick O’Riordan is a scholar working on Nutrition and Dietetics, Food Science and Animal Science and Zoology. According to data from OpenAlex, Patrick O’Riordan has authored 12 papers receiving a total of 316 indexed citations (citations by other indexed papers that have themselves been cited), including 9 papers in Nutrition and Dietetics, 7 papers in Food Science and 4 papers in Animal Science and Zoology. Recurrent topics in Patrick O’Riordan's work include Food composition and properties (4 papers), Advanced Chemical Sensor Technologies (4 papers) and Meat and Animal Product Quality (4 papers). Patrick O’Riordan is often cited by papers focused on Food composition and properties (4 papers), Advanced Chemical Sensor Technologies (4 papers) and Meat and Animal Product Quality (4 papers). Patrick O’Riordan collaborates with scholars based in Ireland, Australia and United States. Patrick O’Riordan's co-authors include Conor M. Delahunty, Cynthia M. Stewart, Irene A. Baxter, Melinda M. Hayman, Elke K. Arendt, Aylin W. Sahin, C.M. Delahunty, Daniel Valdepérez, Conall Strain and Dhrati Patangia and has published in prestigious journals such as Food Quality and Preference, Journal of Food Protection and International Dairy Journal.

In The Last Decade

Patrick O’Riordan

12 papers receiving 301 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Patrick O’Riordan Ireland 8 155 122 120 87 69 12 316
Renata Golin Bueno Costa Brazil 12 404 2.6× 158 1.3× 163 1.4× 48 0.6× 27 0.4× 43 523
Marcello Alinovi Italy 13 319 2.1× 115 0.9× 100 0.8× 52 0.6× 39 0.6× 34 451
José A. Piornos United Kingdom 8 281 1.8× 86 0.7× 63 0.5× 27 0.3× 27 0.4× 9 375
K Yashoda India 10 192 1.2× 202 1.7× 55 0.5× 45 0.5× 25 0.4× 24 322
C. L. HOMCO‐RYAN United States 9 184 1.2× 316 2.6× 72 0.6× 22 0.3× 46 0.7× 12 386
Melania Vallicelli Italy 10 263 1.7× 110 0.9× 88 0.7× 124 1.4× 21 0.3× 10 382
Silvia Mallia Switzerland 8 290 1.9× 212 1.7× 115 1.0× 18 0.2× 103 1.5× 11 455
Frédérique Duranton France 7 166 1.1× 326 2.7× 54 0.5× 175 2.0× 62 0.9× 7 415
C.H. White United States 10 264 1.7× 113 0.9× 96 0.8× 72 0.8× 27 0.4× 14 354
G. Barbieri Italy 12 170 1.1× 171 1.4× 54 0.5× 23 0.3× 40 0.6× 21 343

Countries citing papers authored by Patrick O’Riordan

Since Specialization
Citations

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

Fields of papers citing papers by Patrick O’Riordan

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Patrick O’Riordan

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

All Works

12 of 12 papers shown
1.
Nyhan, Laura, et al.. (2025). Decolourised barley and rice protein isolate – Enhanced techno-functional and sensory properties. Innovative Food Science & Emerging Technologies. 102. 103999–103999. 1 indexed citations
2.
Lynch, Kieran M., Conall Strain, Crystal N. Johnson, et al.. (2021). Extraction and characterisation of arabinoxylan from brewers spent grain and investigation of microbiome modulation potential. European Journal of Nutrition. 60(8). 4393–4411. 50 indexed citations
3.
Sahin, Aylin W., et al.. (2021). Rejuvenated Brewer's Spent Grain: The impact of two BSG-derived ingredients on techno-functional and nutritional characteristics of fibre-enriched pasta. Innovative Food Science & Emerging Technologies. 68. 102633–102633. 42 indexed citations
4.
Sahin, Aylin W., et al.. (2021). Rejuvenated Brewer’s Spent Grain: EverVita Ingredients as Game-Changers in Fibre-Enriched Bread. Foods. 10(6). 1162–1162. 20 indexed citations
5.
Frank, Damian, Patrick O’Riordan, Peter Varelis, et al.. (2007). DECONSTRUCTION AND RECREATION OF 'HAYWARD' VOLATILE FLAVOUR USING A TRAINED SENSORY PANEL, OLFACTOMETRY AND A KIWIFRUIT MODEL MATRIX. Acta Horticulturae. 107–119. 19 indexed citations
6.
Forde, Ciarán G., Emlyn Williams, & Patrick O’Riordan. (2006). Use of multi-stratum design and analysis in a sensory trial. Food Quality and Preference. 18(4). 614–618. 3 indexed citations
7.
O’Riordan, Patrick, et al.. (2005). CONSUMER SENSORY PREFERENCES FOR MACADAMIA NUTS. Acta Horticulturae. 99–106. 4 indexed citations
8.
Hayman, Melinda M., Irene A. Baxter, Patrick O’Riordan, & Cynthia M. Stewart. (2004). Effects of High-Pressure Processing on the Safety, Quality, and Shelf Life of Ready-to-Eat Meats. Journal of Food Protection. 67(8). 1709–1718. 98 indexed citations
9.
O’Riordan, Patrick & Conor M. Delahunty. (2003). Characterisation of commercial Cheddar cheese flavour. 2: study of Cheddar cheese discrimination by composition, volatile compounds and descriptive flavour assessment. International Dairy Journal. 13(5). 371–389. 24 indexed citations
10.
O’Riordan, Patrick & Conor M. Delahunty. (2003). Characterisation of commercial Cheddar cheese flavour. 1: traditional and electronic nose approach to quality assessment and market classification. International Dairy Journal. 13(5). 355–370. 29 indexed citations
11.
O’Riordan, Patrick & C.M. Delahunty. (2001). Comparison of volatile compounds released during the consumption of Cheddar cheese with compounds extracted by vacuum distillation using gas chromatography–olfactometry. Flavour and Fragrance Journal. 16(6). 425–434. 19 indexed citations
12.
O’Riordan, Patrick, C.M. Delahunty, Elizabeth M. Sheehan, & P.A. Morrissey. (1998). COMPARISONS OF VOLATILE COMPOUNDS RELEASED DURING CONSUMPTION OF A COMPLEX FOOD BY DIFFERENT ASSESSORS WITH EXPRESSIONS OF PERCEIVED FLAVOR DETERMINED BY FREE CHOICE PROFILING. Journal of Sensory Studies. 13(4). 435–459. 7 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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