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

por Brennan, Charles
Publicado 2012

Bread Wheat Quality: Some Physical, Chemical and Rheological Characteristics of Syrian and English Bread Wheat Samples

por Al-Saleh, Abboud, Brennan, Charles S.
Publicado 2012

Physicochemical and Sensory Evaluation of Grain-Based Food

por Serventi, Luca, Brennan, Charles, Mustafa, Rana
Publicado 2022

Effect of Fortification with Fish (Pseudophycis bachus) Powder on Nutritional Quality of Durum Wheat Pasta

por Desai, Ajay S., Brennan, Margaret A., Brennan, Charles S.
Publicado 2018

Influence of α-amylase, xylanase and cellulase on the rheological properties of bread dough enriched with oat bran

por Liu, Wenjun, Brennan, Margaret, Tu, Dawei, Brennan, Charles
Publicado 2023

Effect of Pulsed Electric Field on Membrane Lipids and Oxidative Injury of Salmonella typhimurium

por Yun, Ou, Zeng, Xin-An, Brennan, Charles S., Han, Zhong
Publicado 2016

Molecular Features of Wheat Endosperm Arabinoxylan Inclusion in Functional Bread

por Li, Weili, Hu, Hui, Wang, Qi, Brennan, Charles J.
Publicado 2013

The Development of Expanded Snack Product Made from Pumpkin Flour-Corn Grits: Effect of Extrusion Conditions and Formulations on Physical Characteristics and Microstructure

por Md Nor, Norfezah, Carr, Alistair, Hardacre, Allan, Brennan, Charles S.
Publicado 2013

Effect of Egg White Protein and Soy Protein Isolate Addition on Nutritional Properties and In-Vitro Digestibility of Gluten-Free Pasta Based on Banana Flour

por Rachman, Adetiya, A. Brennan, Margaret, Morton, James, Brennan, Charles S.
Publicado 2020

Contamination of Plant Foods with Bacillus cereus in a Province and Analysis of Its Traceability

por Lin, Yingting, Cha, Xiaoyan, Brennan, Charles, Cao, Jianxin, Shang, Ying
Publicado 2023

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

por Patil, Swapnil S., Brennan, Margaret A., Mason, Susan L., Brennan, Charles S.
Publicado 2016

Recent Advances in Techniques for Starch Esters and the Applications: A Review

por Hong, Jing, Zeng, Xin-An, Brennan, Charles S., Brennan, Margaret, Han, Zhong
Publicado 2016

Bovine Milk Fats and Their Replacers in Baked Goods: A Review

por Huang, Zhiguang, Stipkovits, Letitia, Zheng, Haotian, Serventi, Luca, Brennan, Charles S.
Publicado 2019

Effect of Vegetable Juice, Puree, and Pomace on Chemical and Technological Quality of Fresh Pasta

por Wang, Jinghong, Brennan, Margaret Anne, Brennan, Charles Stephen, Serventi, Luca
Publicado 2021

Predictive Glycaemic Response of Pasta Enriched with Juice, Puree, and Pomace from Red Cabbage and Spinach

por Wang, Jinghong, Brennan, Margaret Anne, Brennan, Charles Stephen, Serventi, Luca
Publicado 2022

Effect of Enyzmes on the Quality and Predicting Glycaemic Response of Chinese Steamed Bread

por Liu, Wenjun, Brennan, Margaret, Brennan, Charles, You, Linfeng, Tu, Dawei
Publicado 2023

The Effect of a Brief Salivary α-Amylase Exposure During Chewing on Subsequent in Vitro Starch Digestion Curve Profiles

por Woolnough, James W., Bird, Anthony R., Monro, John A., Brennan, Charles S.
Publicado 2010

The Effects of Different Purifying Methods on the Chemical Properties, in Vitro Anti-Tumor and Immunomodulatory Activities of Abrus cantoniensis Polysaccharide Fractions

por Wu, Shaowei, Fu, Xiong, Brennan, Margaret A., Brennan, Charles S., Chun, Chen
Publicado 2016

Fish Protein and Lipid Interactions on the Digestibility and Bioavailability of Starch and Protein from Durum Wheat Pasta

por Desai, Ajay S., Brennan, Margaret A., Guo, Xinbo, Zeng, Xin-An, Brennan, Charles S.
Publicado 2019