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Biology and Biochemistry

D-Index
66
Citations
13635
World Ranking
8797
National Ranking
43

Overview

Frank J. Monahan is affiliated with University College Dublin in Ireland. Their research spans multiple fields within agricultural and biological sciences and environmental science, with a significant focus on animal science and zoology, ecology, agronomy and crop science, health, toxicology and mutagenesis, and molecular biology.

The primary topics of Monahan's work include:

  • Meat and Animal Product Quality
  • Animal Nutrition and Physiology
  • Ruminant Nutrition and Digestive Physiology
  • Isotope Analysis in Ecology
  • Effects and risks of endocrine disrupting chemicals
  • Microplastics and Plastic Pollution
  • Identification and Quantification in Food

Their recent research output includes several publications focusing on food safety, meat quality, and chemical contaminants in animal products. Notable papers are:

  • Human health risk assessment of bisphenol A (BPA) through meat products, 2022, Environmental Research
  • Bisphenol A and Metabolites in Meat and Meat Products: Occurrence, Toxicity, and Recent Development in Analytical Methods, 2021, Foods
  • Influence of dietary inclusion of tannin extracts from mimosa, chestnut and tara on volatile compounds and flavour in lamb meat, 2020, Meat Science
  • Influence of dietary cardoon meal on volatile compounds and flavour in lamb meat, 2020, Meat Science
  • Can botanically-diverse pastures positively impact the nutritional and antioxidant composition of ruminant meat? - Invited review, 2022, Meat Science

Monahan frequently publishes in these venues:

  • Foods
  • Animal Production Science
  • Meat Science
  • Journal of the Science of Food and Agriculture
  • LWT

Their collaborative network includes regular co-authors such as A.P. Moloney, Sabine M. Harrison, Nigel P. Brunton, E.G. O'Riordan, and Raquel Cama-Moncunill.

Best Publications

  • 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;E G O'Riordan

  • Effect of pH and temperature on protein unfolding and thiol/disulfide interchange reactions during heat-induced gelation of whey proteins

    Frank J. Monahan;J. Bruce German;John E. Kinsella

  • Meat quality of steers finished on autumn grass, grass silage or concentrate-based diets.

    P French;E.G O'Riordan;F.J Monahan;P.J Caffrey

  • Vitamin E and meat quality.

    Patrick A. Morrissey;Denis J. Buckley;P. J. A. Sheehy;F. J. Monahan

  • The eating quality of meat of steers fed grass and/or concentrates

    P French;E.G O'Riordan;F.J Monahan;P.J Caffrey

  • Inferring the origin and dietary history of beef from C, N and S stable isotope ratio analysis

    O. Schmidt;J.M. Quilter;B. Bahar;A.P. Moloney

  • Dietary tannins improve lamb meat colour stability

    G. Luciano;F.J. Monahan;V. Vasta;L. Biondi

  • The fatty acid composition of muscle fat and subcutaneous adipose tissue of pasture-fed beef heifers: influence of the duration of grazing.

    F. Noci;F. J. Monahan;P. French;A. P. Moloney

  • A comparison of solid-phase microextraction (SPME) fibres for measurement of hexanal and pentanal in cooked turkey

    Nigel P Brunton;Denis A Cronin;Frank J Monahan;Rosemary Durcan

  • Influence of dietary fat and α-tocopherol supplementation on lipid oxidation in pork

    F.J. Monahan;D.J. Buckley;P.A. Morrissey;P.B. Lynch

  • Colour of bovine subcutaneous adipose tissue: A review of contributory factors, associations with carcass and meat quality and its potential utility in authentication of dietary history.

    P.G. Dunne;F.J. Monahan;F.P. O’Mara;A.P. Moloney

  • Modeling the effect of glycerol on the moisture sorption behavior of whey protein edible films

    John N Coupland;Niamh B Shaw;Frank J Monahan;E Dolores O'Riordan

  • Multi-element (H,C,N,S) stable isotope characteristics of lamb meat from different European regions

    F. Camin;L. Bontempo;K. Heinrich;M. Horacek

  • Influence of dietary treatment on lipid and cholesterol oxidation in pork

    Frank J. Monahan;J. Ian. Gray;Alden M. Booren;Elwyn R. Miller

  • Effect of an active packaging with citrus extract on lipid oxidation and sensory quality of cooked turkey meat.

    Claudia Contini;Rocío Álvarez;Michael O'Sullivan;Denis P. Dowling

  • Lipid and colour stability of meat from lambs fed fresh herbage or concentrate

    G. Luciano;F.J. Monahan;V. Vasta;P. Pennisi

  • Antioxidant status, colour stability and myoglobin resistance to oxidation of longissimus dorsi muscle from lambs fed a tannin-containing diet

    G. Luciano;V. Vasta;F.J. Monahan;P. López-Andrés

  • Effect of refined coconut oil or copra meal on methane output and on intake and performance of beef heifers.

    E. Jordan;D. K. Lovett;F. J. Monahan;J. Callan

  • Effect of dietary Vitamin E on the stability of raw and cooked pork.

    F.J. Monahan;D.J. Buckley;J.I. Gray;P.A. Morrissey

  • Healthy processed meat products – Regulatory, reformulation and consumer challenges

    Simona Grasso;N. P. Brunton;J. G. Lyng;F. Lalor

Frequent Co-Authors

A.P. Moloney
A.P. Moloney Teagasc - The Irish Agriculture and Food Development Authority
Olaf Schmidt
Olaf Schmidt University College Dublin
Nigel P. Brunton
Nigel P. Brunton University College Dublin
Giuseppe Luciano
Giuseppe Luciano University of Catania
Mark McGee
Mark McGee Teagasc - The Irish Agriculture and Food Development Authority
Patrick A. Morrissey
Patrick A. Morrissey University College Cork
Alan G. Fahey
Alan G. Fahey University College Dublin
D.J. Buckley
D.J. Buckley University College Cork
Charles M. Scrimgeour
Charles M. Scrimgeour James Hutton Institute
Alessandro Priolo
Alessandro Priolo University of Catania

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