D.J. O’Callaghan

2.8k citations

83 papers · 2.0k · h-index 31

Impact in

Food Science top 0.5%
- Proteins in Food Systems
- Microencapsulation and Drying Processes
- Probiotics and Fermented Foods
Animal Science and Zoology top 0.5%
- Meat and Animal Product Quality

Papers in

Food Science 63
- Proteins in Food Systems 37
- Microencapsulation and Drying Processes 28
- Probiotics and Fermented Foods 23
- Sensory Analysis and Statistical Methods 6
Animal Science and Zoology 37
- Meat and Animal Product Quality 37

Co-authors: Colm P. O’Donnell (34 shared papers)F. A. Payne (21 shared papers)Colette C. Fagan (18 shared papers)Sean A. Hogan (6 shared papers)Colm Everard (21 shared papers)M. Castillo (19 shared papers)Alan L. Kelly (10 shared papers)Gérard Downey (10 shared papers)
Journals: Journal of Dairy Science (11 papers)Journal of Food Engineering (10 papers)International Dairy Journal (9 papers)International Journal of Dairy Technology (8 papers)Journal of Food Science (4 papers)
Partner nations: Ireland United States Spain

In The Last Decade

D.J. O’Callaghan

82 papers receiving 1.9k citations

Peers

Replace F. A. Payne with:

F. A. Payne United States

Daniel Picque France

G. Corrieu France

Ana María Vivar Quintana Spain

B.G. LYON United States

Anthoula A. Argyri Greece

Georges Corrieu France

N. Prieto Canada

Trevor J. Britz South Africa

Shuso Kawamura Japan

D.J. O’Callaghan relative to F. A. Payne United States F. A. Payne's profile →

Citations per field

00.5×2×3×4×5×

F. A. Payne · 1×

×1.4 1k/886

FS

×0.9 612/707

ASZ

×1.3 461/366

AC

×0.8 240/300

ACS

×1.5 247/162

ND

Citations per year

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Countries citing papers authored by D.J. O’Callaghan

Since Specialization

Citations

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

Fields of papers citing papers by D.J. O’Callaghan

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authors

The 25 scholars most cited alongside D.J. O’Callaghan, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.

Border = papers with D.J. O’Callaghan Line = papers co-authored together D.J. O’Callaghan links everyone, so they are left out of the graph.

All Works

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20 of 20 papers shown

Showing the 20 most-cited of 83 papers — load more, or switch the sort, to bring in the rest.

#	Work
1	The effects of composition and some processing treatments on the rennet coagulation properties of milk International Journal of Dairy Technology ·Timothy P. Guinee, C. Gorry, D.J. O’Callaghan, Brendan T. O’Kennedy, Niamh O'Brie, Mark A. Fenelon	1997	90
2	Prediction of maturity and sensory attributes of Cheddar cheese using near-infrared spectroscopy International Dairy Journal ·Gérard Downey, Elizabeth M. Sheehan, C.M. Delahunty, D.J. O’Callaghan, Timothy P. Guinee, Vincent Howard	2005	71
3	Influence of protein concentration on surface composition and physico-chemical properties of spray-dried milk protein concentrate powders International Dairy Journal ·Grace M. Kelly, James A. O’Mahony, Alan L. Kelly, Thom Huppertz, Deirdre Kennedy, D.J. O’Callaghan	2015	66
4	Review of systems for monitoring curd setting during cheesemaking International Journal of Dairy Technology ·D.J. O’Callaghan, Colm P. O’Donnell, F. A. Payne	2002	62
5	RELATIONSHIPS BETWEEN SENSORY AND RHEOLOGICAL MEASUREMENTS OF TEXTURE IN MATURING COMMERCIAL CHEDDAR CHEESE OVER A RANGE OF MOISTURE AND pH AT THE POINT OF MANUFACTURE Journal of Texture Studies ·Colm Everard, D.J. O’Callaghan, Thomas Howard, Colm P. O’Donnell, Elizabeth M. Sheehan, C.M. Delahunty	2006	58
6	Influence of milk proteins on the development of lactose-induced stickiness in dairy powders International Dairy Journal ·Sean A. Hogan, D.J. O’Callaghan	2009	48
7	Effect of Cutting Time, Temperature, and Calcium on Curd Moisture, Whey Fat Losses, and Curd Yield by Response Surface Methodology Journal of Dairy Science ·Colette C. Fagan, M. Castillo, F. A. Payne, Colm P. O’Donnell, D.J. O’Callaghan	2007	46
8	A novel technique for determining glass–rubber transition in dairy powders Journal of Food Engineering ·Sean A. Hogan, Marie‐Hélène Famelart, D.J. O’Callaghan, Pierre Schuck	2010	46
9	Prediction of Moisture, Fat and Inorganic Salts in Processed Cheese by near Infrared Reflectance Spectroscopy and Multivariate Data Analysis Journal of Near Infrared Spectroscopy ·Carmen Blazquez, Gérard Downey, Colm P. O’Donnell, D.J. O’Callaghan, Vincent Howard	2004	43
10	Process viscometry for the food industry Trends in Food Science & Technology ·Patrick J. Cullen, Alistair Duffy, Colm P. O’Donnell, D.J. O’Callaghan	2000	43
11	Physical characteristics of spray-dried dairy powders containing different vegetable oils Journal of Food Engineering ·Grace M. Kelly, James A. O’Mahony, Alan L. Kelly, D.J. O’Callaghan	2013	43
12	Volatile Release from Whey Protein Isolate–Pectin Multilayer Stabilized Emulsions: Effect of pH, Salt, and Artificial Salivas Journal of Agricultural and Food Chemistry ·Like Mao, Yrjö H. Roos, D.J. O’Callaghan, Song Miao	2013	42
13	Dielectric properties of process cheese from 0.3 to 3GHz Journal of Food Engineering ·Colm Everard, Colette C. Fagan, Colm P. O’Donnell, D.J. O’Callaghan, James G. Lyng	2005	41
14	Effects of Cutting Intensity and Stirring Speed on Syneresis and Curd Losses During Cheese Manufacture Journal of Dairy Science ·Colm Everard, D.J. O’Callaghan, M.J. Mateo, Colm P. O’Donnell, M. Castillo, F. A. Payne	2008	41
15	Effect of increasing the protein-to-fat ratio and reducing fat content on the chemical and physical properties of processed cheese product Journal of Dairy Science ·Timothy P. Guinee, D.J. O’Callaghan	2013	40
16	Evaluating Mid-infrared Spectroscopy as a New Technique for Predicting Sensory Texture Attributes of Processed Cheese Journal of Dairy Science ·Colette C. Fagan, Colm Everard, Colm P. O’Donnell, Gérard Downey, Elizabeth M. Sheehan, C.M. Delahunty, D.J. O’Callaghan	2007	40
17	Rennet coagulation properties of retentates obtained by ultrafiltration of skim milks heated to different temperatures International Dairy Journal ·Timothy P. Guinee, D.J. O’Callaghan, Predrag Pudja, NIAMH B. O'BRIEN	1996	40
18	On-line sensing techniques for coagulum setting in renneted milks Journal of Food Engineering ·D.J. O’Callaghan, Colm P. O’Donnell, F. A. Payne	2000	39
19	Thermal stability of soy protein isolate and hydrolysate ingredients Food Chemistry ·Michael P. Ryan, E. McEvoy, S Duignan, Clare M. Crowley, Mark A. Fenelon, D.J. O’Callaghan, Richard J. Fitzgerald	2007	38
20	Modelling of sensory and instrumental texture parameters in processed cheese by near infrared reflectance spectroscopy Journal of Dairy Research ·Carmen Blazquez, Gérard Downey, D.J. O’Callaghan, Vincent Howard, Conor M. Delahunty, Elizabeth M. Sheehan, Colm Everard, Colm P. O’Donnell	2006	37

About D.J. O’Callaghan

D.J. O’Callaghan is a scholar working on Food Science, Animal Science and Zoology, Analytical Chemistry, Agronomy and Crop Science and Molecular Biology, having authored 83 papers that have together received 2.0k indexed citations. Recurring topics across this work include Meat and Animal Product Quality (37 papers), Proteins in Food Systems (37 papers), Microencapsulation and Drying Processes (28 papers), Probiotics and Fermented Foods (23 papers), Spectroscopy and Chemometric Analyses (20 papers), Milk Quality and Mastitis in Dairy Cows (15 papers), Advanced Chemical Sensor Technologies (9 papers) and Sensory Analysis and Statistical Methods (6 papers). The work is most often cited by research in Food Science (1.3k citations), Animal Science and Zoology (612 citations), Analytical Chemistry (461 citations), Agronomy and Crop Science (240 citations) and Nutrition and Dietetics (247 citations). D.J. O’Callaghan has collaborated with scholars based in Ireland, United States and Spain. Frequent co-authors include Colm P. O’Donnell, F. A. Payne, Colette C. Fagan, Sean A. Hogan, Colm Everard, M. Castillo, Alan L. Kelly, Gérard Downey, James A. O’Mahony and Timothy P. Guinee. Their work appears in journals such as Journal of Dairy Science, Journal of Food Engineering, International Dairy Journal, International Journal of Dairy Technology and Journal of Food Science.

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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D.J. O’Callaghan

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D.J. O’Callaghan

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