Charles Brennan
Charles Brennan
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The potential use of cereal (1→ 3, 1→ 4)-β-D-glucans as functional food ingredients
CS Brennan, LJ Cleary
Journal of cereal science 42 (1), 1-13, 2005
Nutritional and physicochemical characteristics of dietary fiber enriched pasta
CM Tudorica, V Kuri, CS Brennan
Journal of agricultural and food chemistry 50 (2), 347-356, 2002
Dietary fibre, glycaemic response, and diabetes
CS Brennan
Molecular nutrition & food research 49 (6), 560-570, 2005
Rheological quality and stability of yog‐ice cream with added inulin
G El‐Nagar, G Clowes, CM Tudoricǎ, V Kuri, CS Brennan
International Journal of Dairy Technology 55 (2), 89-93, 2002
Effects of extrusion on the polyphenols, vitamins and antioxidant activity of foods
C Brennan, M Brennan, E Derbyshire, BK Tiwari
Trends in Food Science & Technology 22 (10), 570-575, 2011
Ready‐to‐eat snack products: the role of extrusion technology in developing consumer acceptable and nutritious snacks
MA Brennan, E Derbyshire, BK Tiwari, CS Brennan
International Journal of Food Science & Technology 48 (5), 893-902, 2013
Application of ozone in grain processing
BK Tiwari, CS Brennan, T Curran, E Gallagher, PJ Cullen, CP O'Donnell
Journal of cereal science 51 (3), 248-255, 2010
Inulin-enriched pasta: effects on textural properties and starch degradation
CS Brennan, V Kuri, CM Tudorica
Food chemistry 86 (2), 189-193, 2004
Effects of guar galactomannan on wheat bread microstructure and on thein vitroandin vivodigestibility of starch in bread
CS Brennan, DE Blake, PR Ellis, JD Schofield
Journal of Cereal Science 24 (2), 151-160, 1996
The effects of dietary fibre addition on the quality of common cereal products
M Foschia, D Peressini, A Sensidoni, CS Brennan
Journal of Cereal Science 58 (2), 216-227, 2013
Carbohydrate‐based fat replacers in the modification of the rheological, textural and sensory quality of yoghurt: comparative study of the utilisation of barley beta‐glucan …
CS Brennan, CM Tudorica
International journal of food science & technology 43 (5), 824-833, 2008
Effect of thermosonication on bioactive compounds in watermelon juice
A Rawson, BK Tiwari, A Patras, N Brunton, C Brennan, PJ Cullen, ...
Food Research International 44 (5), 1168-1173, 2011
The influence of a (1→3)(1→4)‐βd‐glucan rich fraction from barley on the physico‐chemical properties and in vitro reducing sugars release of durum wheat pasta
L Cleary, C Brennan
International journal of food science & technology 41 (8), 910-918, 2006
The physico-chemical characteristics of extruded snacks enriched with tomato lycopene
Z Dehghan-Shoar, AK Hardacre, CS Brennan
Food chemistry 123 (4), 1117-1122, 2010
The role of dietary coconut for the prevention and treatment of Alzheimer's disease: potential mechanisms of action
WMADB Fernando, IJ Martins, KG Goozee, CS Brennan, V Jayasena, ...
British Journal of Nutrition 114 (1), 1-14, 2015
Effect of inclusion of soluble and insoluble fibres into extruded breakfast cereal products made with reverse screw configuration
MA Brennan, JA Monro, CS Brennan
International Journal of Food Science & Technology 43 (12), 2278-2288, 2008
Evaluation of starch degradation and textural characteristics of dietary fiber enriched biscuits
CS Brennan, E Samyue
International Journal of Food Properties 7 (3), 647-657, 2004
Simulating human carbohydrate digestion in vitro: a review of methods and the need for standardisation
JW Woolnough, JA Monro, CS Brennan, AR Bird
International journal of food science & technology 43 (12), 2245-2256, 2008
Handbook of plant food phytochemicals: sources, stability and extraction
BK Tiwari, NP Brunton, C Brennan
John Wiley & Sons, 2013
Utilisation Glucagel® in the β-glucan enrichment of breads: A physicochemical and nutritional evaluation
CS Brennan, LJ Cleary
Food Research International 40 (2), 291-296, 2007
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