Charles S. Brennan

Overview

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

  685
  Citations

• Nutritional and Physicochemical Characteristics of Dietary Fiber Enriched Pasta

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

  598
  Citations

• Dietary fibre, glycaemic response, and diabetes

  Charles S. Brennan

  524
  Citations

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

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

  378
  Citations

• 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

  370
  Citations

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

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

  348
  Citations

• Application of ozone in grain processing

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

  330
  Citations

• 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

  321
  Citations

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

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

  309
  Citations

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

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

  284
  Citations

• Effect of thermosonication on bioactive compounds in watermelon juice

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

  276
  Citations

• 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

  274
  Citations

• 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

  259
  Citations

• 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

  240
  Citations

• 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

  232
  Citations

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

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

  212
  Citations

• 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

  202
  Citations

• 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

  186
  Citations

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

  C. S. Brennan;E. Samyue

  177
  Citations

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

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

  171
  Citations