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 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.
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.
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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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.
Journal of Cereal Science (2005)
Nutritional and Physicochemical Characteristics of Dietary Fiber Enriched Pasta
C. M. Tudoricǎ;and V. Kuri;Charles S. Brennan.
Journal of Agricultural and Food Chemistry (2002)
Dietary fibre, glycaemic response, and diabetes
Charles S. Brennan.
Molecular Nutrition & Food Research (2005)
Rheological quality and stability of yog‐ice cream with added inulin
G. El-Nagar;G. Clowes;C. M. Tudorica;V. Kuri.
International Journal of Dairy Technology (2002)
Effects of extrusion on the polyphenols, vitamins and antioxidant activity of foods
Charles Brennan;Margaret Brennan;Emma Derbyshire;Brijesh K. Tiwari.
Trends in Food Science and Technology (2011)
Application of ozone in grain processing
Brijesh Tiwari;Charles S. Brennan;T. Curran;E. Gallagher.
Journal of Cereal Science (2010)
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.
International Journal of Food Science and Technology (2013)
The effects of dietary fibre addition on the quality of common cereal products
Martina Foschia;Donatella Peressini;Alessandro Sensidoni;Charles Stephen Brennan.
Journal of Cereal Science (2013)
Inulin-enriched pasta: effects on textural properties and starch degradation
Charles S. Brennan;Victor Kuri;Carmen M. Tudorica.
Food Chemistry (2004)
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.
Journal of Cereal Science (1996)
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