List of works - Charles Brennan

A randomized trial investigating an iron-rich bread as a prophylaxis against iron deficiency in pregnancy

scientific article published on 14 November 2011

A study to establish whether food-based approaches can improve serum iron levels in child-bearing aged women.

scientific article published on 13 July 2011

Adding Value to Fruit Processing Waste: Innovative Ways to Incorporate Fibers from Berry Pomace in Baked and Extruded Cereal-based Foods-A SUSFOOD Project

scientific article

Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pasta

scientific article published on 30 April 2018

Amaranth, millet and buckwheat flours affect the physical properties of extruded breakfast cereals and modulates their potential glycaemic impact

scholarly article

Antioxidant Activity Evaluation of Dietary Flavonoid Hyperoside Using as a Model

scientific article published on 22 February 2019

Antioxidant Protection of Nobiletin, 5-Demethylnobiletin, Tangeretin, and 5-Demethyltangeretin from Citrus Peel in Saccharomyces cerevisiae.

scientific article published on 11 March 2018

Antioxidative activity of oyster protein hydrolysates Maillard reaction products

scientific article published on 26 May 2020

Application of Supercritical Carbon Dioxide to Fruit and Vegetables: Extraction, Processing, and Preservation

Application of ozone in grain processing

Beneficial effects of three brown seaweed polysaccharides on gut microbiota and their structural characteristics: An overview ⬇️

scholarly article

Bioavailability and potential uses of vegetarian sources of omega-3 fatty acids: a review of the literature

scientific article

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

scientific article published on 02 September 2019

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

scientific article (publication date: 22 November 2012)

Can an iron-rich staple food help women to achieve dietary targets in pregnancy?

scientific article

Cellular biological activity and regulation of gene expression of antioxidant dietary fibre fraction isolated from blackcurrant incorporated in the wholemeal cereals cookies

scientific article published on 13 December 2019

Cellular mechanism for the improvement of multiple stress tolerance in brewer's yeast by potassium ion supplementation ⬇️

scholarly article

Characterisation of gold kiwifruit pectin isolated by enzymatic treatment

scholarly article

Characterization of gold kiwifruit pectin from fruit of different maturities and extraction methods

scientific article

Combined effects of pulsed electric field and ultrasound pretreatments on mass transfer and quality of mushrooms

scientific article published on 26 June 2021

Comparison of waste pumpkin material and its potential use in extruded snack foods

scientific article published on 03 August 2011

Current situation, trend, and prospects of research on functional components from by-products of baijiu production: A review

scholarly article published in March 2024

Determination of membrane disruption and genomic DNA binding of cinnamaldehyde to Escherichia coli by use of microbiological and spectroscopic techniques

scientific article published on 10 November 2017

Dietary fibre, glycaemic response, and diabetes.

scientific article

Durum wheat quality I: some physical and chemical characteristics of Syrian durum wheat genotypes

scientific article published in 2006

Effect of Black Tea Infusion on Physicochemical Properties, Antioxidant Capacity and Microstructure of Acidified Dairy Gel during Cold Storage

scientific article published on 25 June 2020

Effect of Celluclast 1.5L on the physicochemical characterization of gold kiwifruit pectin

scientific article

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

scientific article published on 06 May 2020

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

scientific article published on 17 April 2018

Effect of Light- and Dark-Germination on the Phenolic Biosynthesis, Phytochemical Profiles, and Antioxidant Activities in Sweet Corn (Zea mays L.) Sprouts

scientific article published on 10 June 2017

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

scientific article published on 22 August 2016

Effect of cassava and banana flours blend on physico‐chemical and glycemic characteristics of gluten‐free pasta

scientific article published in 2019

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

scientific article published on 27 April 2017

Effect of citronella essential oil fumigation on sprout suppression and quality of potato tubers during storage

scientific article published on 24 January 2019

Effect of egg white protein and soy protein fortification on physicochemical characteristics of banana pasta

scholarly article

Effect of ethanol adaption on the inactivation of Acetobacter sp. by pulsed electric fields

scholarly article

Effect of extraction techniques and conditions on the physicochemical properties of the water soluble polysaccharides from gold kiwifruit (Actinidia chinensis)

scholarly article

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

scientific article published on 02 March 2016

Effect of inclusion of soluble and insoluble fibres into extruded breakfast cereal products made with reverse screw configuration

article

Effect of thermosonication on bioactive compounds in watermelon juice

Effects of Pulsed Electric Fields (PEF) on Vitamin C and Its Antioxidant Properties

scientific article

Effects of Selected Resveratrol Analogues on Activation and Polarization of Lipopolysaccharide-Stimulated BV-2 Microglial Cells

scientific article published on 12 March 2020

Effects of Sugar Substitution with “Stevianna” on the Sensory Characteristics of Muffins

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

Effects of temperature stress on the accumulation of ascorbic acid and folates in sweet corn (Zea mays L.) seedlings

scientific article published on 24 December 2019

Enrichment of Extruded Snack Products with Coproducts from Chestnut Mushroom (Agrocybe aegerita) Production: Interactions between Dietary Fiber, Physicochemical Characteristics, and Glycemic Load

article

Evolution of oxidative and structural characteristics of proteins, especially lipid transfer protein 1 (LTP1) in beer during forced‐ageing

scholarly article

Extraction and characterisation of pomace pectin from gold kiwifruit (Actinidia chinensis)

scientific article published on 18 April 2015

Fabrication and assessment of milk phospholipid-complexed antioxidant phytosomes with vitamin C and E: A comparison with liposomes

scientific article published on 20 April 2020

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

scientific article published on 27 February 2019

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

scientific article published on 21 November 2012

Fresh pasta quality as affected by enrichment of nonstarch polysaccharides

scientific article published on 01 November 2007

Functionalization of bovine whey proteins by dietary phenolics from molecular-level fabrications and mixture-level combinations

Gel and Pasting Behaviour of Fenugreek-Wheat Starch and Fenugreek – Wheat Flour Combinations

scholarly article

Gliding arc discharge non-thermal plasma for retardation of mango anthracnose

scholarly article

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

Gluten‐free pasta production from banana and cassava flours with egg white protein and soy protein addition

scientific article published in 2020

Handbook of Plant Food Phytochemicals

article

Impact of dietary fibre-enriched ready-to-eat extruded snacks on the postprandial glycaemic response of non-diabetic patients

article

In vitro gastric digestion antioxidant and cellular radical scavenging activities of wheat-shiitake noodles

scientific article published on 03 June 2020

In-vitro digestibility, protein digestibility corrected amino acid, and sensory properties of banana-cassava gluten-free pasta with soy protein isolate and egg white protein addition

scientific article published in 2023

Influence of naringenin adaptation and shock on resistance of Staphylococcus aureus and Escherichia coli to pulsed electric fields

scientific article published in 2019

Integration of β-glucan fibre rich fractions from barley and mushrooms to form healthy extruded snacks.

scientific article

Location and interactions of starches in planta: Effects on food and nutritional functionality

scholarly article

Lycopene bioaccessibility and starch digestibility for extruded snacks enriched with tomato derivatives

scientific article published on 25 October 2011

Membrane and genomic DNA dual-targeting of citrus flavonoid naringenin against Staphylococcus aureus

scientific article

Milk lipid in vitro digestibility in wheat, corn and rice starch hydrogels

Milk phospholipid antioxidant activity and digestibility: Kinetics of fatty acids and choline release

Modification of membrane properties and fatty acids biosynthesis-related genes in Escherichia coli and Staphylococcus aureus: Implications for the antibacterial mechanism of naringenin

scientific article published on 11 November 2017

Molecular Features of Wheat Endosperm Arabinoxylan Inclusion in Functional Bread

scientific article

Multi-target antibacterial mechanism of eugenol and its combined inactivation with pulsed electric fields in a hurdle strategy on Escherichia coli

scholarly article

New discovery of the coalescence kinetics of sesame oil droplets under a high internal phase: A highly efficient oil extraction technique

scholarly article

Non thermal processing

Non-thermal plasma for elimination of pesticide residues in mango

scholarly article published in August 2018

Novel use ofAcacia senegal(Super Gum™) andAnogeisus latifolia(Gatifolia SD) as functional ingredients in extruded snack products: Their role in manipulating product characteristics and modulating the potential glycaemic response of snack foods

scholarly article

Nutritional and physicochemical characteristics of dietary fiber enriched pasta.

scientific article published in January 2002

Octenylsuccinylation differentially modifies the physicochemical properties and digestibility of small granule starches

scientific article published on 16 December 2019

Phenolic compounds, antioxidant activity, antiproliferative activity and bioaccessibility of Sea buckthorn (Hippophaë rhamnoides L.) berries as affected by in vitro digestion

scientific article published on 19 October 2017

Physical Properties and In Vitro Starch Digestibility of Noodles Substituted with Tartary Buckwheat Flour

scholarly article

Physical, Predictive Glycaemic Response and Antioxidative Properties of Black Ear Mushroom (Auricularia auricula) Extrudates

scientific article published on 4 July 2017

Phytochemicals Accumulation in Sanhua Plum ( Prunus salicina L.) during Fruit Development and Their Potential Use as Antioxidants

scientific article published on 20 February 2019

Plant food phytochemicals

article

Potential Use of Emerging Technologies for Preservation of Rice Wine and Their Effects on Quality: Updated Review

scientific article published on 23 June 2022

Preparation and Taste Characteristics of Kokumi N-Lactoyl Phenylalanine in the Presence of Phenylalanine and Lactate

scientific article published on 22 April 2022

Preparation and characterization of whey protein isolate-chlorophyll microcapsules by spray drying: Effect of WPI ratios on the physicochemical and antioxidant properties

scholarly article

Production of Milk Phospholipid-Enriched Dairy Ingredients

scientific article published on 02 March 2020

Protein, Amino Acid, Fatty Acid Composition, and in Vitro Digestibility of Bread Fortified with Powder

article

Ready-to-eat snack products: the role of extrusion technology in developing consumer acceptable and nutritious snacks

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

scientific article published on 09 July 2016

Starch Pasting Properties, and the Effects of Banana Flour and Cassava Flour Addition to Semolina Flour on Starch and Amino Acid Digestion

scientific article published in 2020

Sugar replacement in sweetened bakery goods

scientific article published in August 2014

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

scientific article published on 23 September 2014

The Combination of Hot Air and Chitosan Treatments on Phytochemical Changes during Postharvest Storage of 'Sanhua' Plum Fruits

scientific article published on 12 August 2019

The Combined Effect of Blackcurrant Powder and Wholemeal Flours to Improve Health Promoting Properties of Cookies

scientific article published on 28 June 2017

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

scientific article

The Effect of Astaxanthin-Rich Microalgae "Haematococcus pluvialis" and Wholemeal Flours Incorporation in Improving the Physical and Functional Properties of Cookies

scientific article published on 26 July 2017

The Effect of Carbonic Maceration during Winemaking on the Color, Aroma and Sensory Properties of 'Muscat Hamburg' Wine

scientific article published on 28 August 2019

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

scientific article (publication date: 6 April 2016)

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

scientific article published on 6 April 2016

The Potential of Modulating the Reducing Sugar Released (and the Potential Glycemic Response) of Muffins Using a Combination of a Stevia Sweetener and Cocoa Powder

scientific article published on 05 December 2019

The effect of a brief salivary α-amylase exposure during chewing on subsequent in vitro starch digestion curve profiles

scientific article

The effect of heating on the formation of 4-hydroxy-2-hexenal and 4-hydroxy-2-nonenal in unsaturated vegetable oils: Evaluation of oxidation indicators

scientific article published on 11 March 2020

The effect of rice fibre fractions on the growth of co-cultures of probiotics.

scientific article published on 8 November 2010

The effects of bioactive compounds from blueberry and blackcurrant powders on the inhibitory activities of oat bran pastes against α-amylase and α-glucosidase linked to type 2 diabetes

scientific article published on 08 October 2020

The effects of dairy ingredients on the pasting, textural, rheological, freeze-thaw properties and swelling behaviour of oat starch.

scientific article

The effects of fungal lipase-treated milk lipids on bread making

The influence of environmental factors on the adhesion of combinations of probiotics to rice fibre fractions

scientific article published on 17 March 2012

The influence of postharvest UV-C treatment on anthocyanin biosynthesis in fresh-cut red cabbage.

scientific article published on 12 July 2017

The manipulation of gene expression and the biosynthesis of Vitamin C, E and folate in light-and dark-germination of sweet corn seeds

scientific article published on 8 August 2017

The popularity of food science and technology and the dissemination of research

scholarly article

The potential synergistic behaviour of inter- and intra-genus probiotic combinations in the pattern and rate of short chain fatty acids formation during fibre fermentation.

scientific article published on 28 June 2017

The probiotic role ofLactobacillus plantarumin reducing risks associated with cardiovascular disease

The role of dietary coconut for the prevention and treatment of Alzheimer's disease: potential mechanisms of action

scientific article published on 22 May 2015

Thermal and pasting properties and digestibility of blends of potato and rice starches differing in amylose content

scientific article published on 24 September 2020

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

scholarly article

Variations in cellular membrane fatty acid composition of<i>Escherichia coli</i>in resistance to pulsed electric fields induced by eugenol

scientific article published in 2018

List of works by Charles Brennan

A randomized trial investigating an iron-rich bread as a prophylaxis against iron deficiency in pregnancy

A study to establish whether food-based approaches can improve serum iron levels in child-bearing aged women.

Adding Value to Fruit Processing Waste: Innovative Ways to Incorporate Fibers from Berry Pomace in Baked and Extruded Cereal-based Foods-A SUSFOOD Project

Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pasta

Amaranth, millet and buckwheat flours affect the physical properties of extruded breakfast cereals and modulates their potential glycaemic impact

Antioxidant Activity Evaluation of Dietary Flavonoid Hyperoside Using as a Model

Antioxidant Protection of Nobiletin, 5-Demethylnobiletin, Tangeretin, and 5-Demethyltangeretin from Citrus Peel in Saccharomyces cerevisiae.

Antioxidative activity of oyster protein hydrolysates Maillard reaction products

Application of Supercritical Carbon Dioxide to Fruit and Vegetables: Extraction, Processing, and Preservation

Application of ozone in grain processing

Beneficial effects of three brown seaweed polysaccharides on gut microbiota and their structural characteristics: An overview ⬇️

Bioavailability and potential uses of vegetarian sources of omega-3 fatty acids: a review of the literature

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

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

Can an iron-rich staple food help women to achieve dietary targets in pregnancy?

Cellular biological activity and regulation of gene expression of antioxidant dietary fibre fraction isolated from blackcurrant incorporated in the wholemeal cereals cookies

Cellular mechanism for the improvement of multiple stress tolerance in brewer's yeast by potassium ion supplementation ⬇️

Characterisation of gold kiwifruit pectin isolated by enzymatic treatment

Characterization of gold kiwifruit pectin from fruit of different maturities and extraction methods

Combined effects of pulsed electric field and ultrasound pretreatments on mass transfer and quality of mushrooms

Comparison of waste pumpkin material and its potential use in extruded snack foods

Current situation, trend, and prospects of research on functional components from by-products of baijiu production: A review

Determination of membrane disruption and genomic DNA binding of cinnamaldehyde to Escherichia coli by use of microbiological and spectroscopic techniques

Dietary fibre, glycaemic response, and diabetes.

Durum wheat quality I: some physical and chemical characteristics of Syrian durum wheat genotypes

Effect of Black Tea Infusion on Physicochemical Properties, Antioxidant Capacity and Microstructure of Acidified Dairy Gel during Cold Storage

Effect of Celluclast 1.5L on the physicochemical characterization of gold kiwifruit pectin

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

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

Effect of Light- and Dark-Germination on the Phenolic Biosynthesis, Phytochemical Profiles, and Antioxidant Activities in Sweet Corn (Zea mays L.) Sprouts

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

Effect of cassava and banana flours blend on physico‐chemical and glycemic characteristics of gluten‐free pasta

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

Effect of citronella essential oil fumigation on sprout suppression and quality of potato tubers during storage

Effect of egg white protein and soy protein fortification on physicochemical characteristics of banana pasta

Effect of ethanol adaption on the inactivation of Acetobacter sp. by pulsed electric fields

Effect of extraction techniques and conditions on the physicochemical properties of the water soluble polysaccharides from gold kiwifruit (Actinidia chinensis)

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

Effect of inclusion of soluble and insoluble fibres into extruded breakfast cereal products made with reverse screw configuration

Effect of thermosonication on bioactive compounds in watermelon juice

Effects of Pulsed Electric Fields (PEF) on Vitamin C and Its Antioxidant Properties

Effects of Selected Resveratrol Analogues on Activation and Polarization of Lipopolysaccharide-Stimulated BV-2 Microglial Cells

Effects of Sugar Substitution with “Stevianna” on the Sensory Characteristics of Muffins

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

Effects of temperature stress on the accumulation of ascorbic acid and folates in sweet corn (Zea mays L.) seedlings

Enrichment of Extruded Snack Products with Coproducts from Chestnut Mushroom (Agrocybe aegerita) Production: Interactions between Dietary Fiber, Physicochemical Characteristics, and Glycemic Load

Evolution of oxidative and structural characteristics of proteins, especially lipid transfer protein 1 (LTP1) in beer during forced‐ageing

Extraction and characterisation of pomace pectin from gold kiwifruit (Actinidia chinensis)

Fabrication and assessment of milk phospholipid-complexed antioxidant phytosomes with vitamin C and E: A comparison with liposomes

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

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

Fresh pasta quality as affected by enrichment of nonstarch polysaccharides

Functionalization of bovine whey proteins by dietary phenolics from molecular-level fabrications and mixture-level combinations

Gel and Pasting Behaviour of Fenugreek-Wheat Starch and Fenugreek – Wheat Flour Combinations

Gliding arc discharge non-thermal plasma for retardation of mango anthracnose

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

Gluten‐free pasta production from banana and cassava flours with egg white protein and soy protein addition

Handbook of Plant Food Phytochemicals

Impact of dietary fibre-enriched ready-to-eat extruded snacks on the postprandial glycaemic response of non-diabetic patients

In vitro gastric digestion antioxidant and cellular radical scavenging activities of wheat-shiitake noodles

In-vitro digestibility, protein digestibility corrected amino acid, and sensory properties of banana-cassava gluten-free pasta with soy protein isolate and egg white protein addition

Influence of naringenin adaptation and shock on resistance of Staphylococcus aureus and Escherichia coli to pulsed electric fields

Integration of β-glucan fibre rich fractions from barley and mushrooms to form healthy extruded snacks.

Location and interactions of starches in planta: Effects on food and nutritional functionality

Lycopene bioaccessibility and starch digestibility for extruded snacks enriched with tomato derivatives

Membrane and genomic DNA dual-targeting of citrus flavonoid naringenin against Staphylococcus aureus

Milk lipid in vitro digestibility in wheat, corn and rice starch hydrogels

Milk phospholipid antioxidant activity and digestibility: Kinetics of fatty acids and choline release

Modification of membrane properties and fatty acids biosynthesis-related genes in Escherichia coli and Staphylococcus aureus: Implications for the antibacterial mechanism of naringenin

Molecular Features of Wheat Endosperm Arabinoxylan Inclusion in Functional Bread

Multi-target antibacterial mechanism of eugenol and its combined inactivation with pulsed electric fields in a hurdle strategy on Escherichia coli

New discovery of the coalescence kinetics of sesame oil droplets under a high internal phase: A highly efficient oil extraction technique

Non thermal processing

Non-thermal plasma for elimination of pesticide residues in mango

Novel use ofAcacia senegal(Super Gum™) andAnogeisus latifolia(Gatifolia SD) as functional ingredients in extruded snack products: Their role in manipulating product characteristics and modulating the potential glycaemic response of snack foods

Nutritional and physicochemical characteristics of dietary fiber enriched pasta.

Octenylsuccinylation differentially modifies the physicochemical properties and digestibility of small granule starches

Phenolic compounds, antioxidant activity, antiproliferative activity and bioaccessibility of Sea buckthorn (Hippophaë rhamnoides L.) berries as affected by in vitro digestion

Physical Properties and In Vitro Starch Digestibility of Noodles Substituted with Tartary Buckwheat Flour