Roisin Burke
Roisin Burke
Senior Lecturer in Culinary Science
Verified email at - Homepage
Cited by
Cited by
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
The tenderisation of shin beef using a citrus juice marinade
RM Burke, FJ Monahan
Meat Science 63 (2), 161-168, 2003
Formation and stability of an oil in water emulsion containing lecithin, xanthan gum and sunflower oil
MP Traynor, R Burke, JM Frias, E Gaston, C Barry-Ryan
International Food Research Journal 20 (5), 2173, 2013
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
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
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
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
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
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
Molecular gastronomy: an introduction
R Burke, H This, AL Kelly
Reference Module in Food Science 1, 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
Molecular gastronomy in Ireland
J Valverde, R Burke, MP Traynor
Journal of culinary science & technology 9 (4), 205-211, 2011
Influence of pigment production on resistance to ultraviolet irradiation in Pseudomonas aeruginosa ATCC 10145
RM Burke, ME Upton, AJ McLoughlin
Irish journal of food science and technology, 51-60, 1990
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
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
Interdisciplinary teaching and learning within molecular gastronomy education: Does it benefit students
R Burke, P Danaher
International Journal of Molecular Gastronomy 1, 1-12, 2018
The development of molecular gastronomy as a subject discipline at the dublin institute of technology
R Burke, P Danaher, M Traynor
Note by note: A new revolution in cooking
R Burke, P Danaher
Creating bespoke note by note dishes and drinks inspired by traditional foods
RM Burke, P Danaher, D Hurley
Journal of Ethnic Foods 7 (1), 1-7, 2020
The EU Erasmus mundus program: The master's degree in food innovation and Product Design (partners: Dublin Institute of Technology, AgroParisTech, University of Naples andá…
R Burke
Journal of Culinary Science & Technology 9 (2), 66-70, 2011
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