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List of works by Margaret Brennan

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

Benefits of yoga in the treatment of eating disorders: Results of a randomized controlled trial

scientific article published on 17 March 2020

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

Dietary fibres and their properties : the possibility of fibre lowering the glycaemic index of foods post extrusion

2008 master's thesis by Margaret Anne Brennan at Massey University

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

scientific article published in 2019

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

scholarly article

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

article

Effect of soluble soybean polysaccharides on freeze-denaturation and structure of myofibrillar protein of bighead carp surimi with liquid nitrogen freezing

scientific article published on 27 May 2019

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

scientific article

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

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

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

article

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

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

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

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

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

scientific article

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

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

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

scholarly article

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

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

scientific article published on 28 June 2017

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 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 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

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