| The tenderisation of shin beef using a citrus juice marinade RM Burke, FJ Monahan Meat Science 63 (2), 161-168, 2003 | 193 | 2003 |
| The effect of oxygen level and exogenous α-tocopherol on the oxidative stability of minced beef in modified atmosphere packs MN O'grady, FJ Monahan, RM Burke, P Allen Meat science 55 (1), 39-45, 2000 | 184 | 2000 |
| Proximate composition and anti-nutritional factors of fava-bean (Vicia faba), green-pea and yellow-pea (Pisum sativum) flour KA Millar, E Gallagher, R Burke, S McCarthy, C Barry-Ryan Journal of Food Composition and Analysis 82, 103233, 2019 | 164 | 2019 |
| Dough properties and baking characteristics of white bread, as affected by addition of raw, germinated and toasted pea flour KA Millar, C Barry-Ryan, R Burke, S McCarthy, E Gallagher Innovative Food Science & Emerging Technologies 56, 102189, 2019 | 106 | 2019 |
| Formation and stability of an oil in water emulsion containing lecithin, xanthan gum and sunflower oil M Traynor, R Burke, JM Frias, E Gaston, C Barry-Ryan Technological University Dublin, 2013 | 79 | 2013 |
| Effect of pulse flours on the physiochemical characteristics and sensory acceptance of baked crackers KA Millar, C Barry‐Ryan, R Burke, K Hussey, S McCarthy, E Gallagher International Journal of Food Science & Technology 52 (5), 1155-1163, 2017 | 69 | 2017 |
| Effect of olive mill wastewater phenolic extract, whey protein isolate and xanthan gum on the behaviour of olive O/W emulsions using response surface methodology N Caporaso, A Genovese, R Burke, C Barry-Ryan, R Sacchi Food Hydrocolloids 61, 66-76, 2016 | 50 | 2016 |
| Molecular gastronomy R Burke, H This, A Kelly Technological University Dublin, 2016 | 40 | 2016 |
| A study of the physicochemical and sensory properties of organic and conventional potatoes (Solanum tuberosum) before and after baking C Gilsenan, RM Burke, C Barry‐Ryan International journal of food science & technology 45 (3), 475-481, 2010 | 40 | 2010 |
| Physical and oxidative stability of functional olive oil-in-water emulsions formulated using olive mill wastewater biophenols and whey proteins N Caporaso, A Genovese, R Burke, C Barry-Ryan, R Sacchi Food & function 7 (1), 227-238, 2016 | 28 | 2016 |
| Sensory and chemical interactions of food pairings (basmati rice, bacon and extra virgin olive oil) with banana MP Traynor, R Burke, MG O'Sullivan, JA Hannon, C Barry-Ryan Food research international 54 (1), 569-577, 2013 | 27 | 2013 |
| Molecular gastronomy in Ireland J Valverde, R Burke, MP Traynor Journal of Culinary Science & Technology 9 (4), 205-211, 2011 | 23 | 2011 |
| Handbook of molecular gastronomy: Scientific foundations, educational practices, and culinary applications R Burke, A Kelly, C Lavelle, HT vo Kientza Crc Press, 2021 | 21 | 2021 |
| Exploring attitudes and reactions to unfamiliar food pairings: An examination of the underlying motivations and the impact of culinary education M Traynor, A Moreo, L Cain, R Burke, C Barry-Ryan Journal of Culinary Science & Technology 19 (2), 115-137, 2021 | 12 | 2021 |
| Do organic cherry vine tomatoes taste better than conventional cherry vine tomatoes? A sensory and instrumental comparative study from Ireland C Gilsenan, RM Burke, C Barry-Ryan Journal of culinary science & technology 10 (2), 154-167, 2012 | 11 | 2012 |
| Molecular Gastronomy, Reference Module in Food Science R Burke, HTA LK Amsterdam: Elsevier, 2016 | 8 | 2016 |
| Creating bespoke note by note dishes and drinks inspired by traditional foods RM Burke, P Danaher, D Hurley Journal of Ethnic Foods 7 (1), 33, 2020 | 6 | 2020 |
| Interdisciplinary Teaching and Learning within Molecular Gastronomy Education: Does it Benefit Students? R Burke, P Danaher Technological University Dublin, 2018 | 6 | 2018 |
| The development of molecular gastronomy as a subject discipline at the dublin institute of technology R Burke, P Danaher, M Traynor | 5 | 2012 |
| Assessment and evaluation of student learning through a project-based assignment on Note by Note cooking R Burke, P Danaher Technological University Dublin, 2020 | 4 | 2020 |
