|Fatty acid composition, including conjugated linoleic acid, of intramuscular fat from steers offered grazed grass, grass silage, or concentrate-based diets|
P French, C Stanton, F Lawless, EG O'riordan, FJ Monahan, PJ Caffrey, ...
Journal of animal science 78 (11), 2849-2855, 2000
|Effect of pH and temperature on protein unfolding and thiol/disulfide interchange reactions during heat-induced gelation of whey proteins|
FJ Monahan, JB German, JE Kinsella
Journal of Agricultural and Food Chemistry 43 (1), 46-52, 1995
|Vitamin E and meat quality|
PA Morrissey, DJ Buckley, PJA Sheehy, FJ Monahan
Proceedings of the Nutrition Society 53 (2), 289-295, 1994
|The eating quality of meat of steers fed grass and/or concentrates|
P French, EG O'riordan, FJ Monahan, PJ Caffrey, MT Mooney, DJ Troy, ...
Meat Science 57 (4), 379-386, 2001
|Meat quality of steers finished on autumn grass, grass silage or concentrate-based diets|
P French, EG O'riordan, FJ Monahan, PJ Caffrey, M Vidal, MT Mooney, ...
Meat Science 56 (2), 173-180, 2000
|Inferring the origin and dietary history of beef from C, N and S stable isotope ratio analysis|
O Schmidt, JM Quilter, B Bahar, AP Moloney, CM Scrimgeour, IS Begley, ...
Food Chemistry 91 (3), 545-549, 2005
|The fatty acid composition of muscle fat and subcutaneous adipose tissue of pasture-fed beef heifers: Influence of the duration of grazing|
F Noci, FJ Monahan, P French, AP Moloney
Journal of Animal Science 83 (5), 1167-1178, 2005
|Influence of dietary fat and α-tocopherol supplementation on lipid oxidation in pork|
FJ Monahan, DJ Buckley, PA Morrissey, PB Lynch, JI Gray
Meat Science 31 (2), 229-241, 1992
|Dietary tannins improve lamb meat colour stability|
G Luciano, FJ Monahan, V Vasta, L Biondi, M Lanza, A Priolo
Meat science 81 (1), 120-125, 2009
|A comparison of solid-phase microextraction (SPME) fibres for measurement of hexanal and pentanal in cooked turkey|
NP Brunton, DA Cronin, FJ Monahan, R Durcan
Food Chemistry 68 (3), 339-345, 2000
|Modeling the effect of glycerol on the moisture sorption behavior of whey protein edible films|
JN Coupland, NB Shaw, FJ Monahan, ED O'Riordan, M O'Sullivan
Journal of food engineering 43 (1), 25-30, 2000
|Influence of dietary treatment on lipid and cholesterol oxidation in pork|
FJ Monahan, JI Gray, AM Booren, ER Miller, DJ Buckley, PA Morrissey, ...
Journal of Agricultural and Food Chemistry 40 (8), 1310-1315, 1992
|Multi-element (H, C, N, S) stable isotope characteristics of lamb meat from different European regions|
F Camin, L Bontempo, K Heinrich, M Horacek, SD Kelly, C Schlicht, ...
Analytical and bioanalytical chemistry 389, 309-320, 2007
|Colour of bovine subcutaneous adipose tissue: A review of contributory factors, associations with carcass and meat quality and its potential utility in authentication of …|
PG Dunne, FJ Monahan, FP O’mara, AP Moloney
Meat science 81 (1), 28-45, 2009
|Effect of refined coconut oil or copra meal on methane output and on intake and performance of beef heifers|
E Jordan, DK Lovett, FJ Monahan, J Callan, B Flynn, FP O'mara
Journal of Animal Science 84 (1), 162-170, 2006
|Effect of dietary vitamin E on the stability of raw and cooked pork|
FJ Monahan, DJ Buckley, JI Gray, PA Morrissey, A Asghar, TJ Hanrahan, ...
Meat Science 27 (2), 99-108, 1990
|Lipid and colour stability of meat from lambs fed fresh herbage or concentrate|
G Luciano, FJ Monahan, V Vasta, P Pennisi, M Bella, A Priolo
Meat Science 82 (2), 193-199, 2009
|The tenderisation of shin beef using a citrus juice marinade|
RM Burke, FJ Monahan
Meat Science 63 (2), 161-168, 2003
|Effect of an active packaging with citrus extract on lipid oxidation and sensory quality of cooked turkey meat|
C Contini, R Álvarez, M O'sullivan, DP Dowling, SÓ Gargan, FJ Monahan
Meat science 96 (3), 1171-1176, 2014
|Antioxidant status, colour stability and myoglobin resistance to oxidation of longissimus dorsi muscle from lambs fed a tannin-containing diet|
G Luciano, V Vasta, FJ Monahan, P López-Andrés, L Biondi, M Lanza, ...
Food chemistry 124 (3), 1036-1042, 2011