Charles Brennan

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Coauteurs

Professor Brijesh K. Tiwari, FIFST, FRSCTeagasc-Irish Agriculture and Food Development AuthorityAdresse e-mail validée de teagasc.ie
Victor KuriPlymouth UniversityAdresse e-mail validée de plymouth.ac.uk
xinbo guo华南理工大学Adresse e-mail validée de scut.edu.cn
Colm O'DonnellProfessor & Head UCD School of Biosystems & Food Engineering, University College DublinAdresse e-mail validée de ucd.ie
PJ CullenProfessor of Chemical Engineering, University of SydneyAdresse e-mail validée de sydney.edu.au
Ralph N. MartinsEdith Cowan UniversityAdresse e-mail validée de ecu.edu.au
Nigel BruntonUniversity College DublinAdresse e-mail validée de ucd.ie
Haotian ZhengAssistant Professor, Food Chemistry, North Carolina State University, RaleighAdresse e-mail validée de ncsu.edu
Kelvin GohMassey UniversityAdresse e-mail validée de MASSEY.AC.NZ
John MawsonPlant and Food Research, New ZealandAdresse e-mail validée de plantandfood.co.nz
Oni YuliartiSingapore PolytechnicAdresse e-mail validée de sp.edu.sg
Ajay S. DesaiAssistant Professor. College of Fisheries, Dr.BSKKV, IndiaAdresse e-mail validée de lincolnuni.ac.nz
Prof. KKDS RanaweeraUniversity of Sri JayewardenepuraAdresse e-mail validée de sjp.ac.lk
S.H.FlintProfessor in Food Safety and Microbiology, Massey UniversityAdresse e-mail validée de massey.ac.nz
Ashish RawsonIndian Institute of Food Processing Technology (IIFPT)Adresse e-mail validée de iifpt.edu.in
Rui Hai LiuCornell UniversityAdresse e-mail validée de cornell.edu
James David MortonLincoln UniversityAdresse e-mail validée de lincoln.ac.nz
MP FullerProfessor of Plant Physiology, University of PlymouthAdresse e-mail validée de plymouth.ac.uk
Norfezah Md NorAcademician, Universiti Teknologi MARAAdresse e-mail validée de ppinang.uitm.edu.my
Peter R. EllisBiopolymers Group, King's College LondonAdresse e-mail validée de kcl.ac.uk

Charles Brennan

Lincoln University

Adresse e-mail validée de lincoln.ac.nz - Page d'accueil

Food Science and Human Nutrition


Titre Trier par citations Trier par année Trier par titre	Citée par Citée par	Année
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	595	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	447	2002
Dietary fibre, glycaemic response, and diabetes CS Brennan Molecular nutrition & food research 49 (6), 560-570, 2005	439	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	299	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	238	2011
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	220	1996
Inulin-enriched pasta: effects on textural properties and starch degradation CS Brennan, V Kuri, CM Tudorica Food chemistry 86 (2), 189-193, 2004	217	2004
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	210	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	206	2010
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	205	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	203	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	191	2011
The influence of a (1→3)(1→4)‐β‐d‐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	176	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	164	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	154	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	148	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	144	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	136	2008
The effect of barley β‐glucan fiber fractions on starch gelatinization and pasting characteristics LJ Symons, CS Brennan Journal of Food Science 69 (4), FCT257-FCT261, 2004	122	2004
Handbook of plant food phytochemicals: sources, stability and extraction BK Tiwari, NP Brunton, C Brennan John Wiley & Sons, 2013	120	2013

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