All Stories

  1. Vesicle properties and health benefits of milk phospholipids: a review

    Article • Journal of Food Bioactives, March 2019, Tsinghua University Press

    Charles Brennan

  2. Utilisation of beef lung protein powder as a functional ingredient to enhance protein and iron content of fresh pasta

    Article • International Journal of Food Science & Technology, September 2018, Wiley

    Charles Brennan

  3. Variations in cellular membrane fatty acid composition of Escherichia coli in resistance to pulsed electric fields induced by eugenol

    Article • Journal of Food Processing and Preservation, September 2018, Wiley

    Charles Brennan

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

    Article • International Journal of Food Science & Technology, August 2018, Wiley

    Charles Brennan

  5. Influence of semolina replacement with salmon (Oncorhynchus tschawytscha ) powder on the physicochemical attributes of fresh pasta

    Article • International Journal of Food Science & Technology, June 2018, Wiley

    Charles Brennan

  6. The Effect on Starch Pasting Properties and Predictive Glycaemic Response of Muffin Batters Using Stevianna or Inulin as a Sucrose Replacer

    Article • Starch - Stärke, June 2018, Wiley

    Charles Brennan

  7. Whey and Pea Protein Fortification of Rice Starches: Effects on Protein and Starch Digestibility and Starch Pasting Properties

    Article • Starch - Stärke, June 2018, Wiley

    Charles Brennan

  8. Recent advances in wine science and wine technology

    Article • International Journal of Food Science & Technology, December 2017, Wiley

    Charles Brennan

  9. Manipulation of antioxidant and glycaemic properties of extruded rice based breakfast cereal products using pomelo fruit by-product material

    Article • Quality Assurance and Safety of Crops & Foods, November 2017, Wageningen Academic Publishers

    Charles Brennan

  10. Effect of cellulase, xylanase and α-amylase combinations on the rheological properties of Chinese steamed bread dough enriched in wheat bran

    Article • Food Chemistry, November 2017, Elsevier

    Charles Brennan

  11. Gluten-free bakery and pasta products: prevalence and quality improvement

    Article • International Journal of Food Science & Technology, October 2017, Wiley

    Charles Brennan

  12. The effects of electron beam application on the microbiological stability and physical-chemical quality of mince beef (M. longissimus Dorsi ) during cold storage

    Article • Journal of Food Processing and Preservation, August 2017, Wiley

    Charles Brennan

  13. Nonthermal plasma for pesticide and microbial elimination on fruits and vegetables: an overview

    Article • International Journal of Food Science & Technology, June 2017, Wiley

    Charles Brennan, Dr. Yuthana Phimolsiripol

  14. Effect of germination on lignan biosynthesis, and antioxidant and antiproliferative activities in flaxseed (Linum usitatissimum L.)

    Article • Food Chemistry, August 2016, Elsevier

    Charles Brennan

  15. The Effects of Fortification of Legumes and Extrusion on the Protein Digestibility of Wheat Based Snack

    Article • Foods, April 2016, MDPI AG

    Charles Brennan

  16. Food ingredients, processing, structure and functionality: the success for the global food industry

    Article • International Journal of Food Science & Technology, December 2015, Wiley

    Charles Brennan

  17. Synergistic Effects of Barley, Oat and Legume Material on Physicochemical and Glycemic Properties of Extruded Cereal Breakfast Products

    Article • Journal of Food Processing and Preservation, December 2015, Wiley

    Charles Brennan

  18. Synergistic effect of different dietary fibres in pasta on in vitro starch digestion?

    Article • Food Chemistry, April 2015, Elsevier

    Charles Brennan

  19. How combinations of dietary fibres can affect physicochemical characteristics of pasta

    Article • LWT, April 2015, Elsevier

    Charles Brennan

  20. The importance of food science and technology in modern society

    Article • International Journal of Food Science & Technology, January 2015, Wiley

    Charles Brennan

  21. Mastication or masceration: Does the preparation of sample affect the predictive in vitro glycemic response of pasta?

    Article • Starch - Stärke, August 2014, Wiley

    Charles Brennan

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

    Article • Journal of Cereal Science, September 2013, Elsevier

    Charles Brennan

  23. Molecular Features of Wheat Endosperm Arabinoxylan Inclusion in Functional Bread

    Article • Foods, June 2013, MDPI AG

    Charles Brennan

  24. Handbook of Plant Food Phytochemicals

    Article • January 2013, Wiley

    Charles Brennan

  25. Plant food phytochemicals

    Article • January 2013, Wiley

    Charles Brennan

  26. Non thermal processing

    Article • January 2013, Wiley

    Charles Brennan

  27. Foods: Where Innovation, Agriculture, Molecular Biosciences and Human Nutrition Meet

    Article • Foods, November 2012, MDPI AG

    Charles Brennan

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

    Article • Trends in Food Science & Technology, October 2011, Elsevier

    Charles Brennan

  29. Functional and physicochemical properties of non-starch polysaccharides

    Article • January 2011, Elsevier

    Charles Brennan

  30. Glycemic Response Reduction in Processed Food Products

    Article • January 2009, Elsevier

    Charles Brennan