What is he best known for?
The fields of study he is best known for:
- Food science
- Biochemistry
- Organic chemistry
Frank J. Monahan focuses on Food science, Lipid oxidation, Whey protein isolate, Chromatography and Animal science.
His Food science research incorporates elements of Dry matter, Antioxidant, Metmyoglobin, Hay and Dietary history.
His Lipid oxidation research is multidisciplinary, incorporating elements of Modified atmosphere, Tocopherol, Vitamin E, Food technology and Membrane lipids.
His work deals with themes such as Emulsion, Plasticizer, Polymer chemistry and Glycerol, which intersect with Whey protein isolate.
He combines subjects such as Disulfide bond, Gel electrophoresis and Intermolecular force with his study of Chromatography.
His research in Animal science intersects with topics in Adipose tissue, Tooth enamel, Isotopes of carbon and Fatty acid.
His most cited work include:
- Fatty acid composition, including conjugated linoleic acid, of intramuscular fat from steers offered grazed grass, grass silage, or concentrate-based diets. (580 citations)
- Effect of pH and temperature on protein unfolding and thiol/disulfide interchange reactions during heat-induced gelation of whey proteins (269 citations)
- Vitamin E and meat quality. (197 citations)
What are the main themes of his work throughout his whole career to date?
His primary areas of investigation include Food science, Animal science, Lipid oxidation, Silage and Chromatography.
His Food science study incorporates themes from Tocopherol, Vitamin E and Metmyoglobin.
His Animal science research incorporates themes from Grazing, Pasture and Polyunsaturated fatty acid, Fatty acid.
His studies deal with areas such as Hexanal, TBARS and Modified atmosphere as well as Lipid oxidation.
He has researched Silage in several fields, including Dry matter, Biotechnology, Adipose tissue, Intramuscular fat and Tenderness.
In general Chromatography study, his work on Whey protein isolate and Whey protein often relates to the realm of Solid-phase microextraction, thereby connecting several areas of interest.
He most often published in these fields:
- Food science (37.70%)
- Animal science (32.24%)
- Lipid oxidation (20.77%)
What were the highlights of his more recent work (between 2017-2021)?
- Animal science (32.24%)
- Food science (37.70%)
- Fatty acid (10.93%)
In recent papers he was focusing on the following fields of study:
Frank J. Monahan mainly focuses on Animal science, Food science, Fatty acid, Silage and Polyunsaturated fatty acid.
His research integrates issues of Pasture and Grazing in his study of Animal science.
His studies in Food science integrate themes in fields like Lipid metabolism and Solid phase extraction.
His study looks at the relationship between Fatty acid and topics such as Linseed oil, which overlap with Sensory analysis and Pulp.
Frank J. Monahan studied Silage and Cattle feeding that intersect with Conjugated linoleic acid and Vegetable oil.
His Polyunsaturated fatty acid research is multidisciplinary, relying on both Ruminant and Fish oil.
Between 2017 and 2021, his most popular works were:
- Review: Modulating ruminal lipid metabolism to improve the fatty acid composition of meat and milk. Challenges and opportunities. (36 citations)
- Meat provenance: Authentication of geographical origin and dietary background of meat. (24 citations)
- Impact of inclusion of flaxseed oil (pre-emulsified or encapsulated) on the physical characteristics of chicken sausages (22 citations)
In his most recent research, the most cited papers focused on:
- Food science
- Biochemistry
- Organic chemistry
Frank J. Monahan mostly deals with Animal science, Food science, Intramuscular fat, Tenderness and Grazing.
His study in Animal science is interdisciplinary in nature, drawing from both Vitamin D and neurology, Vitamin and Mushroom.
The concepts of his Food science study are interwoven with issues in Fat-Soluble Vitamin and Food chain.
Frank J. Monahan has included themes like Ruminant, Oxidative phosphorylation, Fish oil and Polyunsaturated fatty acid in his Intramuscular fat study.
His research integrates issues of Fibre type, Organoleptic, Dry matter and Pasture in his study of Tenderness.
His Grazing research incorporates themes from Conjugated linoleic acid, Red meat and Cattle feeding.
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