| 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 | 940 | 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 | 400 | 1995 |
| Vitamin E and meat quality PA Morrissey, DJ Buckley, PJA Sheehy, FJ Monahan Proceedings of the Nutrition Society 53 (2), 289-295, 1994 | 307 | 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 | 299 | 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 | 285 | 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 | 272 | 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 | 250 | 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 | 239 | 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 | 236 | 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 | 235 | 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 | 217 | 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 | 198 | 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 | 197 | 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 | 192 | 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 | 183 | 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 | 182 | 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 | 178 | 2009 |
| The tenderisation of shin beef using a citrus juice marinade RM Burke, FJ Monahan Meat Science 63 (2), 161-168, 2003 | 176 | 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 | 171 | 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 | 171 | 2011 |
Olaf SchmidtProfessor, University College DublinAdresă de e-mail confirmată pe ucd.ie
