What is he best known for?
The fields of study he is best known for:
- Food science
- Biochemistry
- Enzyme
Charles S. Brennan focuses on Food science, Starch, Polysaccharide, Carbohydrate and Dietary fibre.
His study looks at the intersection of Food science and topics like Glucan with Hordeum vulgare.
Charles S. Brennan has researched Starch in several fields, including Endosperm and Extrusion.
His studies deal with areas such as Fiber, Dietary fiber, Guar, Wheat flour and Starch degradation as well as Polysaccharide.
Charles S. Brennan combines subjects such as Swelling and In vitro digestion with his study of Carbohydrate.
His Dietary fibre study integrates concerns from other disciplines, such as Biotechnology and Nutritional status.
His most cited work include:
- The potential use of cereal (1→3,1→4)-β-d-glucans as functional food ingredients (393 citations)
- The potential use of cereal (1→3,1→4)-β-d-glucans as functional food ingredients (393 citations)
- Nutritional and Physicochemical Characteristics of Dietary Fiber Enriched Pasta (367 citations)
What are the main themes of his work throughout his whole career to date?
His primary scientific interests are in Food science, Starch, Antioxidant, Biochemistry and Polysaccharide.
His Food science study frequently draws connections to adjacent fields such as Carbohydrate.
His Starch research is multidisciplinary, incorporating perspectives in Reducing sugar, Glucan, Agronomy and Hordeum vulgare.
Charles S. Brennan is interested in DPPH, which is a field of Antioxidant.
As part of his studies on Polysaccharide, Charles S. Brennan frequently links adjacent subjects like Guar gum.
He most often published in these fields:
- Food science (98.86%)
- Starch (36.65%)
- Antioxidant (24.43%)
What were the highlights of his more recent work (between 2018-2021)?
- Food science (98.86%)
- Antioxidant (24.43%)
- Starch (36.65%)
In recent papers he was focusing on the following fields of study:
His scientific interests lie mostly in Food science, Antioxidant, Starch, DPPH and Health benefits.
His work carried out in the field of Food science brings together such families of science as In vitro and Polyphenol.
His studies in Antioxidant integrate themes in fields like Amino acid, Oxidative stress, Phospholipid and Bran.
The Bran study combines topics in areas such as Storage protein, Lipid oxidation, Hydrolyzed protein and Amylase.
His research investigates the connection with Starch and areas like Reducing sugar which intersect with concerns in Oxygen radical absorbance capacity.
His Digestion research is multidisciplinary, relying on both Whey protein and Bioavailability.
Between 2018 and 2021, his most popular works were:
- Non-thermal technologies and its current and future application in the food industry: a review (84 citations)
- Location and interactions of starches in planta: Effects on food and nutritional functionality (22 citations)
- Effect of ethanol adaption on the inactivation of Acetobacter sp. by pulsed electric fields (17 citations)
In his most recent research, the most cited papers focused on:
- Food science
- Biochemistry
- Enzyme
Charles S. Brennan mainly focuses on Food science, Antioxidant, Starch, Absorption of water and Phospholipid.
His Food science research includes elements of Phytochemical and Glycaemic index.
His work in the fields of DPPH overlaps with other areas such as Ascorbic acid.
His biological study spans a wide range of topics, including Fortification, Reducing sugar, Polyphenol, Essential oil and Nutrient.
His Absorption of water course of study focuses on Swelling and Food industry.
He has included themes like Metabolite, Gut flora, Polysaccharide and Bacteria in his Digestion study.
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