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Charles S. Brennan

Charles S. Brennan

RMIT University
Australia

D-Index & Metrics

Biology and Biochemistry

D-Index
75
Citations
18679
World Ranking
5362
National Ranking
129

Charles S. Brennan publication distribution in Biology and Biochemistry in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Biology and Biochemistry in 2026. The highlighted bar marks where Charles S. Brennan sits on this spectrum.

47–56 publications: 8 scientists 57–66 publications: 35 scientists 67–76 publications: 106 scientists 77–86 publications: 231 scientists 87–96 publications: 414 scientists 97–106 publications: 546 scientists 107–116 publications: 704 scientists 117–126 publications: 849 scientists 127–136 publications: 980 scientists 137–146 publications: 942 scientists 147–156 publications: 969 scientists 157–166 publications: 950 scientists 167–176 publications: 951 scientists 177–186 publications: 915 scientists 187–196 publications: 787 scientists 197–206 publications: 841 scientists 207–216 publications: 735 scientists 217–226 publications: 709 scientists 227–236 publications: 651 scientists 237–246 publications: 605 scientists 247–256 publications: 510 scientists 257–266 publications: 524 scientists 267–276 publications: 434 scientists 277–286 publications: 418 scientists 287–296 publications: 350 scientists 297–306 publications: 363 scientists 307–316 publications: 315 scientists 317–326 publications: 296 scientists 327–336 publications: 261 scientists 337–346 publications: 240 scientists 347–356 publications: 219 scientists 357–366 publications: 197 scientists 367–376 publications: 154 scientists 377–386 publications: 161 scientists 387–396 publications: 155 scientists 397–406 publications: 145 scientists 407–416 publications: 124 scientists 417–426 publications: 112 scientists 427–436 publications: 132 scientists 437–446 publications: 116 scientists 447–456 publications: 99 scientists 457–466 publications: 81 scientists 467–476 publications: 91 scientists 477–486 publications: 80 scientists 487–496 publications: 80 scientists 497–506 publications: 60 scientists 507–516 publications: 36 scientists 517–526 publications: 46 scientists 527–536 publications: 54 scientists 537–546 publications: 44 scientists 547–556 publications: 43 scientists 557–566 publications: 43 scientists 567–576 publications: 42 scientists 577–586 publications: 25 scientists 587–596 publications: 34 scientists 597–606 publications: 23 scientists 607–616 publications: 33 scientists 617–626 publications: 31 scientists 627–636 publications: 27 scientists 637–646 publications: 25 scientists 647–656 publications: 28 scientists 657–666 publications: 34 scientists 667–676 publications: 18 scientists 677–686 publications: 16 scientists 687–696 publications: 10 scientists 697–706 publications: 12 scientists 707–716 publications: 21 scientists 717–726 publications: 12 scientists 727–736 publications: 12 scientists 737–746 publications: 10 scientists 747–756 publications: 7 scientists 757–766 publications: 13 scientists 767–776 publications: 15 scientists 777–786 publications: 13 scientists 787–796 publications: 9 scientists 797–806 publications: 9 scientists 807–816 publications: 7 scientists 817–826 publications: 4 scientists 827–836 publications: 9 scientists 837–846 publications: 7 scientists 847–856 publications: 3 scientists 857–866 publications: 5 scientists 867–876 publications: 5 scientists 877–886 publications: 11 scientists 887–896 publications: 3 scientists 897–906 publications: 4 scientists 907–916 publications: 7 scientists 917–926 publications: 5 scientists 927–936 publications: 6 scientists 937–946 publications: 6 scientists 947–956 publications: 3 scientists 957–966 publications: 7 scientists 967–976 publications: 2 scientists 977–986 publications: 2 scientists 987–996 publications: 1 scientists 997–1,006 publications: 5 scientists 1,007–1,016 publications: 2 scientists 1,017–1,026 publications: 2 scientists 1,027 publications: 1 scientists 1,028+ publications: 100 scientists
47 publications 1,028+

This scientist: 322 publications — 82nd percentile

82% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 1,028 publications or more.

Charles S. Brennan D-index placement in Biology and Biochemistry in 2026

The chart shows the D-index (discipline H-index) distribution of Biology and Biochemistry scientists ranked by Research.com in 2026. The highlighted bar marks where Charles S. Brennan sits on this spectrum.

40–41 D-Index: 80 scientists 42–43 D-Index: 183 scientists 44–45 D-Index: 317 scientists 46–47 D-Index: 504 scientists 48–49 D-Index: 718 scientists 50–51 D-Index: 900 scientists 52–53 D-Index: 1,026 scientists 54–55 D-Index: 1,150 scientists 56–57 D-Index: 1,236 scientists 58–59 D-Index: 1,253 scientists 60–61 D-Index: 1,163 scientists 62–63 D-Index: 1,131 scientists 64–65 D-Index: 1,032 scientists 66–67 D-Index: 897 scientists 68–69 D-Index: 814 scientists 70–71 D-Index: 715 scientists 72–73 D-Index: 709 scientists 74–75 D-Index: 596 scientists 76–77 D-Index: 512 scientists 78–79 D-Index: 473 scientists 80–81 D-Index: 412 scientists 82–83 D-Index: 373 scientists 84–85 D-Index: 358 scientists 86–87 D-Index: 285 scientists 88–89 D-Index: 273 scientists 90–91 D-Index: 227 scientists 92–93 D-Index: 208 scientists 94–95 D-Index: 193 scientists 96–97 D-Index: 153 scientists 98–99 D-Index: 157 scientists 100–101 D-Index: 148 scientists 102–103 D-Index: 120 scientists 104–105 D-Index: 113 scientists 106–107 D-Index: 100 scientists 108–109 D-Index: 86 scientists 110–111 D-Index: 67 scientists 112–113 D-Index: 72 scientists 114–115 D-Index: 73 scientists 116–117 D-Index: 64 scientists 118–119 D-Index: 53 scientists 120–121 D-Index: 60 scientists 122–123 D-Index: 54 scientists 124–125 D-Index: 43 scientists 126–127 D-Index: 38 scientists 128–129 D-Index: 49 scientists 130–131 D-Index: 26 scientists 132–133 D-Index: 18 scientists 134–135 D-Index: 23 scientists 136–137 D-Index: 32 scientists 138–139 D-Index: 32 scientists 140–141 D-Index: 27 scientists 142–143 D-Index: 19 scientists 144–145 D-Index: 22 scientists 146–147 D-Index: 12 scientists 148–149 D-Index: 16 scientists 150–151 D-Index: 14 scientists 152–153 D-Index: 10 scientists 154–155 D-Index: 13 scientists 156–157 D-Index: 10 scientists 158–159 D-Index: 7 scientists 160–161 D-Index: 9 scientists 162–163 D-Index: 13 scientists 164–165 D-Index: 4 scientists 166 D-Index: 4 scientists 167+ D-Index: 98 scientists
40 D-Index 167+

This scientist: 75 D-Index — 74th percentile

74% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 167 D-Index or more.

Overview

Charles S. Brennan is affiliated with RMIT University in Australia, focusing on research primarily within the Agricultural and Biological Sciences. Their work spans multiple subfields including Food Science, Nutrition and Dietetics, Plant Science, Molecular Biology, and Biochemistry.

The researcher has contributed extensively to several main topics, notably:

  • Food composition and properties
  • Phytochemicals and Antioxidant Activities
  • Microbial Metabolites in Food Biotechnology
  • Proteins in Food Systems
  • Meat and Animal Product Quality
  • Polysaccharides Composition and Applications
  • Microencapsulation and Drying Processes

Frequent co-authors in their publications include:

  • Margaret A. Brennan
  • Fatih Öz
  • Emel Öz
  • Charalampos Proestos
  • Yuyue Qin

Their research is often published in well-known venues within the food science domain. The most frequent publication venues are:

  • International Journal of Food Science & Technology
  • Foods
  • Food Chemistry
  • LWT
  • Food Research International

Recent papers by Charles S. Brennan illustrate the scope and topicality of their research efforts. These include:

  • Technological, nutritional and sensory properties of pasta fortified with agro-industrial by-products: a review, 2021, International Journal of Food Science & Technology
  • Physicochemical, texture and sensorial evaluation of pasta enriched with chickpea flour and protein isolate, 2020, Annals of Agricultural Sciences
  • Maturation Process, Nutritional Profile, Bioactivities and Utilisation in Food Products of Red Pitaya Fruits: A Review, 2021, Foods
  • Exploring the Potential Medicinal Benefits of Ganoderma lucidum: From Metabolic Disorders to Coronavirus Infections, 2023, Foods
  • Micro-nano-bubble technology and its applications in food industry: A critical review, 2022, Food Reviews International

Best Publications

  • The potential use of cereal (1→3,1→4)-β-d-glucans as functional food ingredients

    Charles S. Brennan;Charles S. Brennan;Louise J. Cleary

  • Nutritional and Physicochemical Characteristics of Dietary Fiber Enriched Pasta

    C. M. Tudoricǎ;and V. Kuri;Charles S. Brennan

  • Dietary fibre, glycaemic response, and diabetes

    Charles S. Brennan

  • Rheological quality and stability of yog‐ice cream with added inulin

    G. El-Nagar;G. Clowes;C. M. Tudorica;V. Kuri

  • Non-thermal technologies and its current and future application in the food industry: a review

    Zhi-Hong Zhang;Lang-Hong Wang;Xin-An Zeng;Zhong Han

  • Effects of extrusion on the polyphenols, vitamins and antioxidant activity of foods

    Charles Brennan;Margaret Brennan;Emma Derbyshire;Brijesh K. Tiwari

  • Application of ozone in grain processing

    Brijesh Tiwari;Charles S. Brennan;T. Curran;E. Gallagher

  • Ready‐to‐eat snack products: the role of extrusion technology in developing consumer acceptable and nutritious snacks

    Margaret A. Brennan;Margaret A. Brennan;Emma Derbyshire;Brijesh K. Tiwari;Charles S. Brennan;Charles S. Brennan

  • The effects of dietary fibre addition on the quality of common cereal products

    Martina Foschia;Donatella Peressini;Alessandro Sensidoni;Charles Stephen Brennan

  • Inulin-enriched pasta: effects on textural properties and starch degradation

    Charles S. Brennan;Victor Kuri;Carmen M. Tudorica

  • Effect of thermosonication on bioactive compounds in watermelon juice

    A. Rawson;B.K. Tiwari;A. Patras;N. Brunton

  • 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, guar gum and inulin

    Charles S. Brennan;Charles S. Brennan;Carmen M. Tudorica

  • Effects of guar galactomannan on wheat bread microstructure and on the in vitro and in vivo digestibility of starch in bread

    C.S. Brennan;D.E. Blake;P.R. Ellis;J.D. Schofield

  • 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

    Louise Cleary;Charles Brennan

  • The role of dietary coconut for the prevention and treatment of Alzheimer's disease: potential mechanisms of action

    Warnakulasuriya M Fernando;Ian J Martins;Kathryn Goozee;Charles S Brennan

  • The physico-chemical characteristics of extruded snacks enriched with tomato lycopene

    Zeinab Dehghan-Shoar;Allan K. Hardacre;Charles S. Brennan

  • Effect of inclusion of soluble and insoluble fibres into extruded breakfast cereal products made with reverse screw configuration

    Margaret A. Brennan;Margaret A. Brennan;John A. Monro;Charles S. Brennan

  • Evaluation of potential mechanisms by which dietary fibre additions reduce the predicted glycaemic index of fresh pastas

    Charles S. Brennan;Charles S. Brennan;Carmen M. Tudorica

  • Evaluation of Starch Degradation and Textural Characteristics of Dietary Fiber Enriched Biscuits

    C. S. Brennan;E. Samyue

  • Handbook of plant food phytochemicals: sources, stability and extraction.

    B. K. Tiwari;Nigel P. Brunton;Charles S. Brennan

Frequent Co-Authors

Xin-An Zeng
Xin-An Zeng South China University of Technology
Brijesh K. Tiwari
Brijesh K. Tiwari Teagasc - The Irish Agriculture and Food Development Authority
Gang Wu
Gang Wu Washington University in St. Louis
Patrick J. Cullen
Patrick J. Cullen University of Sydney
Nigel P. Brunton
Nigel P. Brunton University College Dublin
Colm P. O'Donnell
Colm P. O'Donnell University College Dublin
Xiong Fu
Xiong Fu South China University of Technology
Rui Hai Liu
Rui Hai Liu Cornell University
Peter R. Shewry
Peter R. Shewry Rothamsted Research
Ralph N. Martins
Ralph N. Martins Edith Cowan University

External Links

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Best Scientists Citing Charles S. Brennan

Xin-An Zeng

Xin-An Zeng

South China University of Technology

Publications: 33

Elke K. Arendt

Elke K. Arendt

University College Cork

Publications: 29

Kaisa Poutanen

Kaisa Poutanen

VTT Technical Research Centre of Finland

Publications: 23

Francisco J. Barba

Francisco J. Barba

University of Valencia

Publications: 23

Cristina M. Rosell

Cristina M. Rosell

University of Manitoba

Publications: 21

Geoffrey B. Fincher

Geoffrey B. Fincher

University of Adelaide

Publications: 21

Michael J. Gidley

Michael J. Gidley

University of Queensland

Publications: 19

Rachel A. Burton

Rachel A. Burton

University of Adelaide

Publications: 18

Asgar Farahnaky

Asgar Farahnaky

RMIT University

Publications: 18

Robert G. Gilbert

Robert G. Gilbert

University of Queensland

Publications: 17

Emanuele Zannini

Emanuele Zannini

University College Cork

Publications: 16

Luis A. Bello-Pérez

Luis A. Bello-Pérez

Instituto Politécnico Nacional

Publications: 16

Brijesh K. Tiwari

Brijesh K. Tiwari

Teagasc - The Irish Agriculture and Food Development Authority

Publications: 15

Zhengyu Jin

Zhengyu Jin

Jiangnan University

Publications: 14

Lijun You

Lijun You

South China University of Technology

Publications: 14

Peter R. Shewry

Peter R. Shewry

Rothamsted Research

Publications: 13

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