| 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 | 356 | 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 | 347 | 2013 |
| 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 | 210 | 2008 |
| Gluten‐free bakery and pasta products: prevalence and quality improvement Y Gao, ME Janes, B Chaiya, MA Brennan, CS Brennan, W Prinyawiwatkul International Journal of Food Science & Technology 53 (1), 19-32, 2018 | 170 | 2018 |
| How combinations of dietary fibres can affect physicochemical characteristics of pasta M Foschia, D Peressini, A Sensidoni, MA Brennan, CS Brennan LWT-Food Science and Technology 61 (1), 41-46, 2015 | 170 | 2015 |
| Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pasta X Lu, MA Brennan, L Serventi, J Liu, W Guan, CS Brennan Food chemistry 264, 199-209, 2018 | 153 | 2018 |
| Effect of sugar replacement with stevianna and inulin on the texture and predictive glycaemic response of muffins J Gao, MA Brennan, SL Mason, CS Brennan International Journal of Food Science & Technology 51 (9), 1979-1987, 2016 | 137 | 2016 |
| Synergistic effect of different dietary fibres in pasta on in vitro starch digestion? M Foschia, D Peressini, A Sensidoni, MA Brennan, CS Brennan Food Chemistry 172, 245-250, 2015 | 134 | 2015 |
| Impact of guar and wheat bran on the physical and nutritional quality of extruded breakfast cereals MA Brennan, I Merts, J Monro, J Woolnough, CS Brennan Starch‐Stärke 60 (5), 248-256, 2008 | 124 | 2008 |
| The effects of dairy ingredients on the pasting, textural, rheological, freeze-thaw properties and swelling behaviour of oat starch L Kumar, M Brennan, H Zheng, C Brennan Food Chemistry 245, 518-524, 2018 | 116 | 2018 |
| Effect of cellulase, xylanase and α-amylase combinations on the rheological properties of Chinese steamed bread dough enriched in wheat bran W Liu, MA Brennan, L Serventi, CS Brennan Food chemistry 234, 93-102, 2017 | 115 | 2017 |
| The effect of semolina replacement with protein powder from fish (Pseudophycis bachus) on the physicochemical characteristics of pasta A Desai, MA Brennan, CS Brennan LWT 89, 52-57, 2018 | 104 | 2018 |
| The effect of astaxanthin-rich microalgae “Haematococcus pluvialis” and wholemeal flours incorporation in improving the physical and functional properties of cookies AKMM Hossain, MA Brennan, SL Mason, X Guo, XA Zeng, CS Brennan Foods 6 (8), 57, 2017 | 102 | 2017 |
| The effects of fortification of legumes and extrusion on the protein digestibility of wheat based snack SS Patil, MA Brennan, SL Mason, CS Brennan Foods 5 (2), 26, 2016 | 98 | 2016 |
| Effect of soluble soybean polysaccharides on freeze-denaturation and structure of myofibrillar protein of bighead carp surimi with liquid nitrogen freezing W Gao, Y Huang, X Zeng, MA Brennan International Journal of Biological Macromolecules 135, 839-844, 2019 | 95 | 2019 |
| How the inclusion of mushroom powder can affect the physicochemical characteristics of pasta X Lu, MA Brennan, L Serventi, S Mason, CS Brennan International Journal of Food Science & Technology 51 (11), 2433-2439, 2016 | 84 | 2016 |
| Enrichment of extruded snack products with coproducts from chestnut mushroom (Agrocybe aegerita) production: interactions between dietary fiber, physicochemical characteristics … MA Brennan, E Derbyshire, BK Tiwari, CS Brennan Journal of Agricultural and Food Chemistry 60 (17), 4396-4401, 2012 | 83 | 2012 |
| Impact of dietary fibre‐enriched ready‐to‐eat extruded snacks on the postprandial glycaemic response of non‐diabetic patients MA Brennan, EJ Derbyshire, CS Brennan, BK Tiwari Molecular nutrition & food research 56 (5), 834-837, 2012 | 72 | 2012 |
| Integration of β-glucan fibre rich fractions from barley and mushrooms to form healthy extruded snacks MA Brennan, E Derbyshire, BK Tiwari, CS Brennan Plant foods for human nutrition 68, 78-82, 2013 | 71 | 2013 |
| Effects of sugar substitution with “stevianna” on the sensory characteristics of muffins J Gao, MA Brennan, SL Mason, CS Brennan Journal of Food Quality 2017, 2017 | 70 | 2017 |
