Róisín Burke

1.9k total citations
43 papers, 1.4k citations indexed

About

Róisín Burke is a scholar working on Food Science, Plant Science and Pharmacology. According to data from OpenAlex, Róisín Burke has authored 43 papers receiving a total of 1.4k indexed citations (citations by other indexed papers that have themselves been cited), including 14 papers in Food Science, 14 papers in Plant Science and 8 papers in Pharmacology. Recurrent topics in Róisín Burke's work include Mycorrhizal Fungi and Plant Interactions (9 papers), Fungal Biology and Applications (8 papers) and Enzyme-mediated dye degradation (7 papers). Róisín Burke is often cited by papers focused on Mycorrhizal Fungi and Plant Interactions (9 papers), Fungal Biology and Applications (8 papers) and Enzyme-mediated dye degradation (7 papers). Róisín Burke collaborates with scholars based in Ireland, United Kingdom and Australia. Róisín Burke's co-authors include John Cairney, Catherine Barry‐Ryan, Sinéad N. McCarthy, Eimear Gallagher, David Jennings, Paul Allen, Frank J. Monahan, M.N. O’Grady, Stuart Carter and M. Andrew Johnston and has published in prestigious journals such as New Phytologist, Plant and Soil and Food Hydrocolloids.

In The Last Decade

Róisín Burke

42 papers receiving 1.3k citations

Peers

Róisín Burke

ASZ

Ana Winters United Kingdom

Na Wu China

Jie Bai China

A. F. Mustafa Canada

Adam Cieślak Poland

Gonca Alak Türkiye

Siqi Wang China

M. Szumacher‐Strabel Poland

Stefano D’Amico Austria

Jiaqi Zhang China

Ana Winters United Kingdom

Róisín Burke

897 ×1.5

207 ×0.5

254 ×0.9

157 ×0.7

ASZ

603 ×3.1

Citations per year, relative to Róisín Burke Róisín Burke (= 1×) peers Ana Winters

Countries citing papers authored by Róisín Burke

Since Specialization

Citations

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

Fields of papers citing papers by Róisín Burke

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Róisín Burke

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

All Works

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20 of 20 papers shown

Burke, Róisín. (2024). New dimensions in dining: A review of the gastronomic evolution of 3D printed foods from 2013 to 2024 and beyond. International Journal of Gastronomy and Food Science. 38. 101027–101027. 7 indexed citations

Burke, Róisín, Alan L. Kelly, Christophe Lavelle, & Hervé This. (2021). Handbook of Molecular Gastronomy Scientific Foundations, Educational Practices, and Culinary Applications. Arrow - TU Dublin (Technological University Dublin). 6 indexed citations

Gallagher, Eimear, et al.. (2019). Proximate composition and anti-nutritional factors of fava-bean (Vicia faba), green-pea and yellow-pea (Pisum sativum) flour. Journal of Food Composition and Analysis. 82. 103233–103233. 155 indexed citations

Barry‐Ryan, Catherine, et al.. (2019). Dough properties and baking characteristics of white bread, as affected by addition of raw, germinated and toasted pea flour. Innovative Food Science & Emerging Technologies. 56. 102189–102189. 95 indexed citations

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

Burke, Róisín, et al.. (2016). Note by Note: a New Revolution in Cooking. Arrow - TU Dublin (Technological University Dublin). 2 indexed citations

Caporaso, Nicola, Alessandro Genovese, Róisín Burke, Catherine Barry‐Ryan, & Raffaele Sacchi. (2015). Physical and oxidative stability of functional olive oil-in-water emulsions formulated using olive mill wastewater biophenols and whey proteins. Food & Function. 7(1). 227–238. 28 indexed citations

Burke, Róisín, et al.. (2013). Formation and Stability of an Oil in Water Emulsion Containing Lecithin, Xanthan Gum and Sunflower Oil. International Food Research Journal. 20(5). 2173–2181. 44 indexed citations

Burke, Róisín, et al.. (2012). Do Organic Cherry Vine Tomatoes Taste Better Than Conventional Cherry Vine Tomatoes? A Sensory and Instrumental Comparative Study from Ireland. Journal of Culinary Science & Technology. 10(2). 154–167. 5 indexed citations

10.

Burke, Róisín. (2011). The EU Erasmus Mundus Program: The Master's Degree in Food Innovation and Product Design (Partners: Dublin Institute of Technology, AgroParisTech, University of Naples and University of Lund). Journal of Culinary Science & Technology. 9(2). 66–70. 2 indexed citations

11.

Burke, Róisín, et al.. (2003). The tenderisation of shin beef using a citrus juice marinade. Meat Science. 63(2). 161–168. 95 indexed citations

12.

Burke, Róisín & John Cairney. (2002). Laccases and other polyphenol oxidases in ecto- and ericoid mycorrhizal fungi. Mycorrhiza. 12(3). 105–116. 116 indexed citations

13.

Doig, Andrew J., Eleri Hughes, Róisín Burke, et al.. (2002). Inhibition of toxicity and protofibril formation in the amyloid-β peptide β(25–35) using N-Methylated derivatives. Biochemical Society Transactions. 30(4). 537–542. 21 indexed citations

14.

O’Grady, M.N., Frank J. Monahan, Róisín Burke, & Paul Allen. (2000). The effect of oxygen level and exogenous α-tocopherol on the oxidative stability of minced beef in modified atmosphere packs. Meat Science. 55(1). 39–45. 107 indexed citations

15.

Robertson, David, et al.. (1998). Isolation and identification of canine matrixmetalloproteinase-2 (MMP-2). The Veterinary Journal. 155(3). 231–237. 27 indexed citations

16.

Clegg, Peter, et al.. (1997). Characterisation of equine matrix metalloproteinase 2 and 9; and identification of the cellular sources of these enzymes in joints. Equine Veterinary Journal. 29(5). 335–342. 54 indexed citations

17.

Cairney, John & Róisín Burke. (1996). Physiological heterogeneity within fungal mycelia: an important concept for a functional understanding of the ectomycorrhizal symbiosis. New Phytologist. 134(4). 685–695. 52 indexed citations

18.

Cairney, John & Róisín Burke. (1994). Fungal enzymes degrading plant cell walls: their possible significance in the ectomycorrhizal symbiosis. Mycological Research. 98(12). 1345–1356. 66 indexed citations

19.

Warburton, Donald W., et al.. (1992). A review of the microbiological quality of bottled water sold in Canada between 1981 and 1989. Canadian Journal of Microbiology. 38(1). 12–19. 70 indexed citations

20.

Burke, Róisín & D. W. Tempest. (1990). Growth of Bacillus stearothermophilus on glycerol in chemostat culture: expression of an unusual phenotype. Journal of General Microbiology. 136(7). 1381–1385. 8 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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