Charles Brennan
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Most Influential Person Now
Food science professor
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Sociology
Charles Brennan's Degrees
- PhD Food Science University of California, Davis
- Masters Food Science University of California, Davis
- Bachelors Food Science University of California, Davis
Why Is Charles Brennan Influential?
(Suggest an Edit or Addition)According to Wikipedia, Charles Brennan is a professor of food science at RMIT University where he is the dean of the School of Science. He previously worked at Lincoln University as a member of the Faculty of Agriculture and Life Sciences.
Charles Brennan's Published Works
Number of citations in a given year to any of this author's works
Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author
Published Works
- The potential use of cereal (1→3,1→4)-β-d-glucans as functional food ingredients (2005) (507)
- Nutritional and physicochemical characteristics of dietary fiber enriched pasta. (2002) (455)
- Dietary fibre, glycaemic response, and diabetes. (2005) (382)
- Effects of extrusion on the polyphenols, vitamins and antioxidant activity of foods (2011) (249)
- Rheological quality and stability of yog‐ice cream with added inulin (2002) (246)
- Ready‐to‐eat snack products: the role of extrusion technology in developing consumer acceptable and nutritious snacks (2013) (228)
- Application of ozone in grain processing (2010) (220)
- 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 (2008) (219)
- The effects of dietary fibre addition on the quality of common cereal products (2013) (217)
- Effects of guar galactomannan on wheat bread microstructure and on the in vitro and in vivo digestibility of starch in bread (1996) (211)
- Effect of thermosonication on bioactive compounds in watermelon juice (2011) (202)
- Inulin-enriched pasta: effects on textural properties and starch degradation (2004) (202)
- 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 (2006) (198)
- Non‐thermal technologies and its current and future application in the food industry: a review (2018) (184)
- Effect of inclusion of soluble and insoluble fibres into extruded breakfast cereal products made with reverse screw configuration (2008) (160)
- The physico-chemical characteristics of extruded snacks enriched with tomato lycopene (2010) (152)
- The role of dietary coconut for the prevention and treatment of Alzheimer's disease: potential mechanisms of action (2015) (140)
- Simulating human carbohydrate digestion in vitro: a review of methods and the need for standardisation (2008) (140)
- Evaluation of potential mechanisms by which dietary fibre additions reduce the predicted glycaemic index of fresh pastas (2008) (126)
- Utilisation Glucagel® in the β-glucan enrichment of breads: A physicochemical and nutritional evaluation (2007) (112)
- The Effect of Barley β-Glucan Fiber Fractions on Starch Gelatinization and Pasting Characteristics (2004) (110)
- Structural Differences in the Mature Endosperms of Good and Poor Malting Barley Cultivars (1996) (107)
- How combinations of dietary fibres can affect physicochemical characteristics of pasta (2015) (105)
- Handbook of plant food phytochemicals: sources, stability and extraction. (2013) (102)
- Sugar replacement in sweetened bakery goods (2014) (98)
- The behaviour and susceptibility to degradation of high and low molecular weight barley β-glucan in wheat bread during baking and in vitro digestion (2007) (96)
- Impact of Guar and Wheat Bran on the Physical and Nutritional Quality of Extruded Breakfast Cereals (2008) (93)
- Bioavailability and Potential Uses of Vegetarian Sources of Omega-3 Fatty Acids: A Review of the Literature (2014) (92)
- Gluten‐free bakery and pasta products: prevalence and quality improvement (2018) (92)
- Effect of sugar replacement with stevianna and inulin on the texture and predictive glycaemic response of muffins (2016) (91)
- The influence of (1→3) (1→4)-β-D-glucan-rich fractions from Barley on the physicochemical properties and in vitro reducing sugar release of white wheat breads (2006) (90)
- Synergistic effect of different dietary fibres in pasta on in vitro starch digestion? (2015) (90)
- Utilisation of pigeon pea (Cajanus cajan L) byproducts in biscuit manufacture (2011) (84)
- Fresh pasta quality as affected by enrichment of nonstarch polysaccharides. (2007) (84)
- Extraction and characterisation of pomace pectin from gold kiwifruit (Actinidia chinensis). (2015) (84)
- Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pasta. (2018) (83)
- Baked Products Science, Technology and Practice (2009) (77)
- The effects of dairy ingredients on the pasting, textural, rheological, freeze-thaw properties and swelling behaviour of oat starch. (2018) (76)
- The Effect of a Brief Salivary α-Amylase Exposure During Chewing on Subsequent in Vitro Starch Digestion Curve Profiles (2010) (73)
- Characterization of gold kiwifruit pectin from fruit of different maturities and extraction methods. (2015) (70)
- The effect of dietary fibre inclusion on milk coagulation kinetics (2006) (67)
- Structural properties and protective effect of Sargassum fusiforme polysaccharides against ultraviolet B radiation in hairless Kun Ming mice (2018) (65)
- The Effects of Fortification of Legumes and Extrusion on the Protein Digestibility of Wheat Based Snack (2016) (65)
- Effect of guar gum content on some physical and nutritional properties of extruded products (2011) (64)
- Durum wheat quality: II. The relationship of kernel physicochemical composition to semolina quality and end product utilisation (2006) (64)
- Effect of cellulase, xylanase and α-amylase combinations on the rheological properties of Chinese steamed bread dough enriched in wheat bran. (2017) (64)
- The effect of semolina replacement with protein powder from fish (Pseudophycis bachus) on the physicochemical characteristics of pasta (2018) (63)
- The Effect of Astaxanthin-Rich Microalgae “Haematococcus pluvialis” and Wholemeal Flours Incorporation in Improving the Physical and Functional Properties of Cookies (2017) (63)
- Modification of membrane properties and fatty acids biosynthesis-related genes in Escherichia coli and Staphylococcus aureus: Implications for the antibacterial mechanism of naringenin. (2018) (62)
- Effect of germination on lignan biosynthesis, and antioxidant and antiproliferative activities in flaxseed (Linum usitatissimum L.). (2016) (61)
- Adding Value to Fruit Processing Waste: Innovative Ways to Incorporate Fibers from Berry Pomace in Baked and Extruded Cereal-based Foods—A SUSFOOD Project (2015) (56)
- The effects of refined barley β‐glucan on the physico‐structural properties of low‐fat dairy products: curd yield, microstructure, texture and rheology (2004) (56)
- The sensory acceptance of fibre‐enriched cereal foods: a meta‐analysis (2016) (56)
- Location and interactions of starches in planta: Effects on food and nutritional functionality (2019) (55)
- Enrichment of extruded snack products with coproducts from chestnut mushroom (Agrocybe aegerita) production: interactions between dietary fiber, physicochemical characteristics, and glycemic load. (2012) (55)
- How the inclusion of mushroom powder can affect the physicochemical characteristics of pasta (2016) (55)
- Cultivar Differences in Modification Patterns of Protein and Carbohydrate Reserves during Malting of Barley (1997) (53)
- Technology of Breadmaking (2008) (53)
- Durum wheat quality I: some physical and chemical characteristics of Syrian durum wheat genotypes (2006) (52)
- Effects of UV-C treatment on browning and the expression of polyphenol oxidase (PPO) genes in different tissues of Agaricus bisporus during cold storage. (2018) (52)
- Durum wheat quality I: some physical and chemical characteristics of Syrian durum wheat genotypes (2006) (52)
- Antioxidant Protection of Nobiletin, 5-Demethylnobiletin, Tangeretin, and 5-Demethyltangeretin from Citrus Peel in Saccharomyces cerevisiae. (2018) (51)
- Non-thermal plasma for elimination of pesticide residues in mango (2018) (50)
- Comparison of waste pumpkin material and its potential use in extruded snack foods (2011) (49)
- The effects of banana ripeness on quality indices for puree production (2017) (48)
- Rheological, pasting and microstructural studies of dairy protein–starch interactions and their application in extrusion‐based products: A review (2017) (46)
- Bread Wheat Quality: Some Physical, Chemical and Rheological Characteristics of Syrian and English Bread Wheat Samples (2012) (44)
- Lycopene extraction from extruded products containing tomato skin (2011) (43)
- Impact of dietary fibre-enriched ready-to-eat extruded snacks on the postprandial glycaemic response of non-diabetic patients. (2012) (42)
- Phenolic compounds, antioxidant activity, antiproliferative activity and bioaccessibility of Sea buckthorn (Hippophaë rhamnoides L.) berries as affected by in vitro digestion. (2017) (41)
- Phenolic Content, Antioxidant and Antimicrobial activities of Egyptian Date Palm (Phoenix dactylifera L.) Fruits. (2015) (41)
- Integration of β-Glucan Fibre Rich Fractions from Barley and Mushrooms to Form Healthy Extruded Snacks (2013) (40)
- Amaranth, millet and buckwheat flours affect the physical properties of extruded breakfast cereals and modulates their potential glycaemic impact (2012) (39)
- Relationship between sensory attributes, hidden attributes and price in influencing consumer perception of organic foods (2002) (39)
- The production and characterisation of Hor 3 null lines of barley provides new information on the relationship of D hordein to malting performance (1998) (38)
- Nonthermal plasma for pesticide and microbial elimination on fruits and vegetables: an overview (2017) (38)
- The Relationship Between Wheat Flour and Starch Pasting Properties and Starch Hydrolysis: Effect of Non‐starch Polysaccharides in a Starch Gel System (2008) (37)
- Effect of Light- and Dark-Germination on the Phenolic Biosynthesis, Phytochemical Profiles, and Antioxidant Activities in Sweet Corn (Zea mays L.) Sprouts (2017) (36)
- Effects of Sugar Substitution with “Stevianna” on the Sensory Characteristics of Muffins (2017) (36)
- Antioxidant Activity Evaluation of Dietary Flavonoid Hyperoside Using Saccharomyces Cerevisiae as a Model (2019) (35)
- Effect of Celluclast 1.5L on the Physicochemical Characterization of Gold Kiwifruit Pectin (2011) (34)
- Effects of Pulsed Electric Fields (PEF) on Vitamin C and Its Antioxidant Properties (2015) (34)
- Evaluation of Vitreous and Starchy Syrian Durum (Triticum Durum) Wheat Grains: The Effect of Amylose Content on Starch Characteristics and Flour Pasting Properties (2003) (34)
- Physico‐Chemical Properties of Sourdough Bread Production Using Selected Lactobacilli Starter Cultures (2013) (33)
- Characterisation of flour, starch and fibre obtained from sweet potato (kumara) tubers, and their utilisation in biscuit production (2008) (33)
- The influence of postharvest UV-C treatment on anthocyanin biosynthesis in fresh-cut red cabbage (2017) (32)
- The probiotic role of Lactobacillus plantarum in reducing risks associated with cardiovascular disease (2017) (32)
- Phenolic content, antioxidant and antiproliferative activities of six varieties of white sesame seeds (Sesamum indicum L.) (2017) (32)
- Whey and Pea Protein Fortification of Rice Starches: Effects on Protein and Starch Digestibility and Starch Pasting Properties (2018) (31)
- Effect of extraction techniques and conditions on the physicochemical properties of the water soluble polysaccharides from gold kiwifruit (Actinidia chinensis) (2008) (31)
- Recent Advances in Techniques for Starch Esters and the Applications: A Review (2016) (31)
- Beneficial effects of three brown seaweed polysaccharides on gut microbiota and their structural characteristics: An overview (2020) (31)
- Gel and Pasting Behaviour of Fenugreek‐Wheat Starch and Fenugreek – Wheat Flour Combinations (2006) (30)
- Effect of ethanol adaption on the inactivation of Acetobacter sp. by pulsed electric fields (2019) (30)
- The pasting behaviour and freeze-thaw stability of native starch and native starch-xanthan gum pastes (2004) (30)
- Interactions of grape seed procyanidins with soy protein isolate: Contributing antioxidant and stability properties (2019) (30)
- Preparation and characterization of whey protein isolate-chlorophyll microcapsules by spray drying: Effect of WPI ratios on the physicochemical and antioxidant properties (2020) (28)
- Viscoelastic properties of durum wheat doughs enriched with soluble dietary fibres in relation to pasta-making performance and glycaemic response of spaghetti (2020) (28)
- Influence of semolina replacement with salmon ( Oncorhynchus tschawytscha ) powder on the physicochemical attributes of fresh pasta (2018) (28)
- Multi-target antibacterial mechanism of eugenol and its combined inactivation with pulsed electric fields in a hurdle strategy on Escherichia coli (2019) (28)
- The Development of Expanded Snack Product Made from Pumpkin Flour-Corn Grits: Effect of Extrusion Conditions and Formulations on Physical Characteristics and Microstructure (2013) (28)
- The manipulation of gene expression and the biosynthesis of Vitamin C, E and folate in light-and dark-germination of sweet corn seeds (2017) (28)
- Hydrophobicity‐modulating self‐assembled morphologies of α‐zein in aqueous ethanol (2016) (26)
- Effect of citronella essential oil fumigation on sprout suppression and quality of potato tubers during storage. (2019) (26)
- 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. (2020) (25)
- Preparation of fructooligosaccharides using Aspergillus niger 6640 whole-cell as catalyst for bio-transformation (2016) (25)
- Enhancement of short chain fatty acid formation by pure cultures of probiotics on rice fibre (2010) (25)
- Physicochemical, texture and sensorial evaluation of pasta enriched with chickpea flour and protein isolate (2020) (25)
- Membrane and genomic DNA dual-targeting of citrus flavonoid naringenin against Staphylococcus aureus. (2017) (24)
- Lycopene bioaccessibility and starch digestibility for extruded snacks enriched with tomato derivatives. (2011) (23)
- Molecular Features of Wheat Endosperm Arabinoxylan Inclusion in Functional Bread (2013) (23)
- Correlations between the phenolic and fibre composition of mushrooms and the glycaemic and textural characteristics of mushroom enriched extruded products (2020) (23)
- In vitro gastric digestion antioxidant and cellular radical scavenging activities of wheat-shiitake noodles. (2020) (23)
- Effect of extraction method and ripening stage on banana peel pigments (2016) (23)
- Effect of Wheat Bran on Dough Rheology and Final Quality of Chinese Steamed Bread (2017) (23)
- Gliadin and Glutenin: the unique balance of wheat quality (2009) (23)
- Effects of Selected Resveratrol Analogs on Activation and Polarization of Lipopolysaccharide-stimulated BV-2 Microglial Cells. (2020) (22)
- Physical, Predictive Glycaemic Response and Antioxidative Properties of Black Ear Mushroom (Auricularia auricula) Extrudates (2017) (22)
- Incorporation of mushroom powder into bread dough—effects on dough rheology and bread properties (2018) (21)
- Effect of pulsed electric fields treatment on the nanostructure of esterified potato starch and their potential glycemic digestibility (2017) (21)
- Fabrication and assessment of milk phospholipid-complexed antioxidant phytosomes with vitamin C and E: A comparison with liposomes. (2020) (21)
- The Role of Complex Carbohydrates and Non-Starch Polysaccharides in the Regulation of Postprandial Glucose and Insulin Responses in Cereal Foods (2003) (21)
- Production of Milk Phospholipid-Enriched Dairy Ingredients (2020) (20)
- The Effects of Different Purifying Methods on the Chemical Properties, in Vitro Anti-Tumor and Immunomodulatory Activities of Abrus cantoniensis Polysaccharide Fractions (2016) (20)
- Introduction to Wine Laboratory Practices and Procedures (2006) (20)
- Decision letter for "Technological, nutritional and sensory properties of pasta fortified with agro-industrial by-products: a review" (2021) (20)
- Buckwheat flour inclusion in Chinese steamed bread: potential reduction in glycemic response and effects on dough quality (2016) (20)
- The influence of rice fibre fractions on the in vitro fermentation production of short chain fatty acids using human faecal micro flora (2008) (19)
- Phytochemicals Accumulation in Sanhua Plum ( Prunus salicina L.) during Fruit Development and Their Potential Use as Antioxidants. (2019) (19)
- Feta cheese texture: the effect of caprine and ovine milk concentration (2003) (19)
- Effect of Pulsed Electric Field on Membrane Lipids and Oxidative Injury of Salmonella typhimurium (2016) (19)
- Preparation and characterisation of novelty food preservatives by Maillard reaction between ε‐polylysine and reducing sugars (2019) (19)
- Genetically Engineered Crops: Interim Policies, Uncertain Legislation (2009) (18)
- The importance of food science and technology in modern society (2015) (18)
- 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 (2018) (18)
- Mastication or masceration: Does the preparation of sample affect the predictive in vitro glycemic response of pasta? (2014) (17)
- Thermal and pasting properties and digestibility of blends of potato and rice starches differing in amylose content. (2020) (17)
- Effect of Fortification with Fish (Pseudophycis bachus) Powder on Nutritional Quality of Durum Wheat Pasta (2018) (17)
- The effect of rice fibre fractions on the growth of co-cultures of probiotics (2011) (17)
- A study to establish whether food-based approaches can improve serum iron levels in child-bearing aged women. (2012) (16)
- Potential Starch Utilisation in a Model Processed Cheese System (2008) (16)
- Starch-Based Edible Films and Coatings (2012) (16)
- Determination of membrane disruption and genomic DNA binding of cinnamaldehyde to Escherichia coli by use of microbiological and spectroscopic techniques. (2018) (16)
- Effects of temperature stress on the accumulation of ascorbic acid and folates in sweet corn (Zea mays L.) seedlings. (2019) (16)
- An insight into the mechanism of interactions between mushroom polysaccharides and starch (2021) (15)
- Characterisation of gold kiwifruit pectin isolated by enzymatic treatment (2012) (15)
- High-fibre pasta products (2008) (15)
- Effect of thermal processing on phenolic profiles and antioxidant activities in Castanea mollissima (2017) (15)
- Whey protein-blackcurrant concentrate particles obtained by spray-drying and freeze-drying for delivering structural and health benefits of cookies (2021) (14)
- Protein, Amino Acid, Fatty Acid Composition, and in Vitro Digestibility of Bread Fortified with Oncorhynchus tschawytscha Powder (2018) (14)
- Iron deficiency – is there a role for the food industry? (2010) (14)
- Effects of pulsed electric fields on the survival behaviour of Saccharomyces cerevisiae suspended in single solutions of low concentration (2016) (14)
- Amino acid and fatty acid profile and digestible indispensable amino acid score of pasta fortified with salmon (Oncorhynchus tshawytscha) powder (2018) (14)
- Improvement of betalains stability extracted from red dragon fruit peel by ultrasound-assisted microencapsulation with maltodextrin (2021) (14)
- Octenylsuccinylation differentially modifies the physicochemical properties and digestibility of small granule starches. (2019) (14)
- Utilisation of beef lung protein powder as a functional ingredient to enhance protein and iron content of fresh pasta (2018) (14)
- Effects of pulsed electric fields on the survival behaviour of Saccharomyces cerevisiae suspended in single solutions of low concentration (2016) (14)
- Effect of flour fortification with haem liposome on bread and bread doughs (2005) (14)
- In vitro digestion characteristics of cereal protein concentrates as assessed using a pepsin-pancreatin digestion model. (2021) (13)
- Effects of pulsed electric fields pretreatment on the quality of jujube wine (2019) (13)
- Ultrasonication as an emerging technology for processing of animal derived foods: A focus on in vitro protein digestibility (2022) (13)
- Recent advances in wine science and wine technology (2018) (12)
- Bovine Milk Fats and Their Replacers in Baked Goods: A Review (2019) (12)
- Temperature alters the structure of membrane lipids and pulsed electric field (PEF) resistance of Salmonella Typhimurium (2017) (12)
- Gluten‐free pasta production from banana and cassava flours with egg white protein and soy protein addition (2020) (12)
- The globalisation of food research in the development of safe and health‐promoting foods (2017) (12)
- 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. (2020) (12)
- Edible mushrooms dietary fibre and antioxidants: Effects on glycaemic load manipulation and their correlations pre-and post-simulated in vitro digestion. (2021) (12)
- The Effect of Carbonic Maceration during Winemaking on the Color, Aroma and Sensory Properties of ‘Muscat Hamburg’ Wine (2019) (11)
- Gliding arc discharge non-thermal plasma for retardation of mango anthracnose (2019) (11)
- Comparison of phytochemical profiles, cellular antioxidant and anti‐proliferative activities in five varieties of wampee ( Clausena lansium ) fruits (2019) (11)
- Thermal, pasting and structural studies of oat starch-caseinate interactions. (2021) (11)
- The Potential of Combining Cereals and Legumes in the Manufacture of Extruded Products for a Healthy Lifestyle (2016) (11)
- Effect of egg white protein and soy protein fortification on physicochemical characteristics of banana pasta (2019) (11)
- Functionalization of whey protein isolate fortified with blackcurrant concentrate by spray-drying and freeze-drying strategies. (2021) (11)
- The effect of genotype and environmental conditions on grain physiochemical properties of Syrian durum wheat cultivars (2012) (11)
- Thermomechanically micronized sugar beet pulp: Dissociation mechanism, physicochemical characteristics, and emulsifying properties. (2022) (11)
- Manipulating effects of fruits and vegetables on gut microbiota – a critical review (2020) (11)
- Whole Grains Health (2009) (10)
- Enhancing the Nutritional Properties of Bread by Incorporating Mushroom Bioactive Compounds: The Manipulation of the Pre-Dictive Glycaemic Response and the Phenolic Properties (2021) (10)
- Erratum to: Buckwheat flour inclusion in Chinese steamed bread: potential reduction in glycemic response and effects on dough quality (2017) (10)
- Combined effects of pulsed electric field and ultrasound pretreatments on mass transfer and quality of mushrooms (2021) (10)
- Food matrixes play a key role in the distribution of contaminants of lipid origin: A case study of malondialdehyde formation in vegetable oils during deep-frying. (2021) (10)
- Functionalization of bovine whey proteins by dietary phenolics from molecular-level fabrications and mixture-level combinations (2021) (10)
- How does the tea L-theanine buffer stress and anxiety (2022) (9)
- Combination of rehydrated whey protein isolate aqueous solution with blackcurrant concentrate and the formation of encapsulates via spray-drying and freeze-drying: Alterations to the functional properties of protein and their anticancer properties. (2021) (9)
- Protective effects of the flavonoid fraction obtained from pomelo fruitlets through ultrasonic-associated microwave extraction against AAPH-induced erythrocyte hemolysis (2019) (9)
- Vesicle properties and health benefits of milk phospholipids: a review (2019) (9)
- 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 † (2019) (9)
- Shelf Life Extension of Chilled Pork by Optimal Ultrasonicated Ceylon Spinach (Basella alba) Extracts: Physicochemical and Microbial Properties (2021) (9)
- Applications of Fluidization to Food Processing (2009) (9)
- Cellular mechanism for the improvement of multiple stress tolerance in brewer's yeast by potassium ion supplementation (2020) (9)
- 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 (2020) (9)
- The Combined Effect of Blackcurrant Powder and Wholemeal Flours to Improve Health Promoting Properties of Cookies (2017) (9)
- Milk phospholipid antioxidant activity and digestibility: Kinetics of fatty acids and choline release (2020) (9)
- The influence of environmental factors on the adhesion of combinations of probiotics to rice fibre fractions (2012) (8)
- Fish Protein and Lipid Interactions on the Digestibility and Bioavailability of Starch and Protein from Durum Wheat Pasta (2019) (8)
- Effect of microencapsulation on morphology, physicochemical properties and flavour profiles of solid yoghurt‐flavoured bases (2020) (8)
- Application of nonthermal processing technologies in extracting and modifying polysaccharides: A critical review. (2021) (8)
- Investigation of nutritional and functional effects of rice bran protein hydrolysates by using Preferred Reporting Items for Systematic Reviews and Meta-Analysis (PRISMA) guidelines: A review (2021) (8)
- Evaluation of technological properties, microstructure and predictive glycaemic response of durum wheat pasta enriched with psyllium seed husk (2021) (8)
- Identification of the fatty acids profiles in supercritical CO2 fluid and Soxhlet extraction of Samara oil from different cultivars of Elaeagnus mollis Diels seeds (2021) (8)
- Maturation Process, Nutritional Profile, Bioactivities and Utilisation in Food Products of Red Pitaya Fruits: A Review (2021) (8)
- Physical Properties and In Vitro Starch Digestibility of Noodles Substituted with Tartary Buckwheat Flour (2019) (8)
- The Combination of Hot Air and Chitosan Treatments on Phytochemical Changes during Postharvest Storage of ‘Sanhua’ Plum Fruits (2019) (8)
- Quality Differences between Fresh and Dried Buckwheat Noodles Associated with Water Status and Inner Structure (2021) (8)
- Foods: Where Innovation, Agriculture, Molecular Biosciences and Human Nutrition Meet (2012) (8)
- The effect of ultraviolet modification of Acetobacter xylinum (CGMCC No. 7431) and the use of coconut milk on the yield and quality of bacterial cellulose (2019) (8)
- Synergistic Effects of Barley, Oat and Legume Material on Physicochemical and Glycemic Properties of Extruded Cereal Breakfast Products (2016) (8)
- Elucidation of the cellulose nanocrystal-sugar beet pectin interactions for emulsification enhancement (2022) (7)
- Micro-nano-bubble technology and its applications in food industry: A critical review (2022) (7)
- Effects of extrusion processing on the bioactive constituents, in vitro digestibility, amino acid composition, and antioxidant potential of novel gluten-free extruded snacks fortified with cowpea and whey protein concentrate. (2022) (7)
- Effect of Vegetable Juice, Puree, and Pomace on Chemical and Technological Quality of Fresh Pasta (2021) (7)
- Comparison of lignans and phenolic acids in different varieties of germinated flaxseed ( Linum usitatissimum L.) (2020) (6)
- Bioactive compounds from blueberry and blackcurrant powder alter the physicochemical and hypoglycaemic properties of oat bran paste (2021) (6)
- Development of local food growth logistics and economics (2021) (6)
- Influence of whey protein isolate on pasting, thermal, and structural characteristics of oat starch. (2021) (6)
- Anti‐inflammatory effect of alkaloids extracted from Dendrobium aphyllum on macrophage RAW 264.7 cells through NO production and reduced IL‐1, IL‐6, TNF‐α and PGE2 expression (2020) (6)
- Influence of naringenin adaptation and shock on resistance of Staphylococcus aureus and Escherichia coli to pulsed electric fields (2019) (6)
- The Effects of Bioactive Compounds from Blueberry and Blackcurrant Powder on Oat Bran Pastes: Enhancing In Vitro Antioxidant Activity and Reducing Reactive Oxygen Species in Lipopolysaccharide-Stimulated Raw264.7 Macrophages (2021) (6)
- Manipulation of antioxidant and glycaemic properties of extruded rice based breakfast cereal products using pomelo fruit by-product material (2017) (6)
- The role of pulsed electric fields treatment in enhancing the stability of amino acid – sugar complexes:‐ interactions between L‐Phenylalanine and β‐Cyclodextrin (2016) (6)
- Formation of malondialdehyde, 4‐hydroxy‐hexenal and 4‐hydroxy‐nonenal during deep‐frying of potato sticks and chicken breast meat in vegetable oils (2020) (6)
- Extraction, Structural Characterisation, and Immunomodulatory Properties of Edible Amanita hemibapha subspecies javanica (Corner and Bas) Mucilage Polysaccharide as a Potential of Functional Food (2021) (6)
- A Novel Method for Detection of Fusel Oil in Wine by the Use of Headspace Gas Chromatography (2017) (6)
- Isolation and Characterization of Bacteriocin-Producing Lacticaseibacillus rhamnosus XN2 from Yak Yoghurt and Its Bacteriocin (2022) (6)
- LOW GI CEREAL FOODS: THE ROLE OF DIETARY FIBRE AND FOOD STRUCTURE (2005) (6)
- The Effect on Starch Pasting Properties and Predictive Glycaemic Response of Muffin Batters Using Stevianna or Inulin as a Sucrose Replacer (2018) (6)
- Plant food phytochemicals (2013) (6)
- Antimicrobial activity of Arg–Ser–Ser against the food‐borne pathogenPseudomonas aeruginosa (2019) (6)
- Cellular biological activity and regulation of gene expression of antioxidant dietary fibre fraction isolated from blackcurrant incorporated in the wholemeal cereals cookies. (2019) (5)
- Evolution of oxidative and structural characteristics of proteins, especially lipid transfer protein 1 (LTP1) in beer during forced‐ageing (2019) (5)
- Variations in cellular membrane fatty acid composition ofEscherichia coliin resistance to pulsed electric fields induced by eugenol (2018) (5)
- Micron-size lactose manufactured under high shear and its dispersion efficiency as carrier for Salbutamol Sulphate (2019) (5)
- Fibre-enriched and whole wheat pasta (2013) (5)
- The effects of fungal lipase-treated milk lipids on bread making (2020) (5)
- Antioxidative activity of oyster protein hydrolysates Maillard reaction products (2020) (5)
- Starch Pasting Properties, and the Effects of Banana Flour and Cassava Flour Addition to Semolina Flour on Starch and Amino Acid Digestion (2020) (5)
- Non thermal processing. (2013) (5)
- The effects of blackcurrant and strawberry powder on the physicochemical and in vitro glycaemic response of starches derived from sweet potato ( Ipomoea batatas ) and potato ( Solanum tuberosum ) (2021) (5)
- Effect of cassava and banana flours blend on physico‐chemical and glycemic characteristics of gluten‐free pasta (2019) (5)
- Detection of nitrite degradation by Lactobacillus plantarum DMDL9010 through the anaerobic respiration electron transport chain using proteomic analysis (2020) (4)
- Impact of functional vegetable ingredients on the technical and nutritional quality of pasta (2021) (4)
- Effect of Black Tea Infusion on Physicochemical Properties, Antioxidant Capacity and Microstructure of Acidified Dairy Gel during Cold Storage (2020) (4)
- Chickpea Protein Isolation, Characterization and Application in Muffin Enrichment (2021) (4)
- Improving antioxidant capacity of foods: adding mushroom powder to pasta (2020) (4)
- Functionalization of sodium caseinate fortified with blackcurrant concentrate via spray-drying and freeze-drying techniques: The nutritional properties of the fortified particles (2021) (4)
- Effect of drying temperature on nutritional, functional and pasting properties and storage stability of beef lung powder, a prospective protein ingredient for food supplements (2022) (4)
- Nutritional, physicochemical, and textural properties of gluten‐free extruded snacks containing cowpea and whey protein concentrate (2021) (4)
- Food ingredients, processing, structure and functionality: the success for the global food industry (2016) (4)
- Fundamentals of Food Process Engineering. (2009) (4)
- Effects of addition of buckwheat bran on physicochemical, pasting properties and starch digestion of buckwheat gels (2020) (3)
- Influence of substituting wheat flour with quinoa flour on quality characteristics and in vitro starch and protein digestibility of fried-free instant noodles (2022) (3)
- Utilization of Fish Waste as a Value-Added Ingredient: Sources and Bioactive Properties of Fish Protein Hydrolysate (2022) (3)
- Glycaemic response of pseudocereals based gluten‐free food products: A review (2022) (3)
- Glycemic Response Reduction in Processed Food Products (2009) (3)
- Electronic irradiation of foods: an introduction to the technology. A Springer Food Engineering series publication (2006) (3)
- Review for "Study of aroma compound formations and transformations during Jinxuan and Qingxin oolong tea processing" (2021) (3)
- Sodium caseinate-blackcurrant concentrate powder obtained by spray-drying or freeze-drying for delivering structural and health benefits of cookies (2021) (3)
- The effects of electron beam application on the microbiological stability and physical–chemical quality of mince beef (M. longissimus Dorsi) during cold storage (2018) (3)
- Neurodegeneration and Alzheimer's disease: The role of diabetes, genetics, hormones, and lifestyle (2019) (3)
- Microencapsulation of Roselle Anthocyanins with β‐cyclodextrin and Proteins Enhances the Thermal Stability of Anthocyanins (2022) (3)
- Preparation of modified Jiuzao glutelin isolate with carboxymethyl chitosan by ultrasound-stirring assisted Maillard reaction and its protective effect of loading resveratrol/quercetin in nano-emulsion (2022) (3)
- Physiochemical, structural and in vitro starch digestibility properties of starch blended with fish oil and wheat gluten (2021) (3)
- How does the addition of mushrooms and their dietary fibre affect starchy foods (2022) (3)
- Preparation and Taste Characteristics of Kokumi N-Lactoyl Phenylalanine in the Presence of Phenylalanine and Lactate. (2022) (3)
- Prediction of banana maturity based on the sweetness and color values of different segments during ripening (2022) (3)
- Effects of a polysaccharide extract from Amomum villosum Lour. on gastric mucosal injury and its potential underlying mechanism. (2022) (3)
- Comparison of lameness and hoof horn puncture resistance of New Zealand Friesian and Jersey cross Friesian dairy cattle (2008) (3)
- Delivery of Phenolic Compounds, Peptides and β-Glucan to the Gastrointestinal Tract by Incorporating Dietary Fibre-Rich Mushrooms into Sorghum Biscuits (2021) (3)
- Manipulation of the Phenolic Quality of Assam Green Tea through Thermal Regulation and Utilization of Microwave and Ultrasonic Extraction Techniques (2022) (3)
- Valorizing protein-polysaccharide conjugates from sugar beet pulp as an emulsifier. (2022) (2)
- Modification of Jiuzao glutelin with pullulan through Maillard reaction: Stability effect in nano-emulsion, in vitro antioxidant properties, and interaction with curcumin. (2022) (2)
- 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 (2)
- Impact of Green Extraction on Curcuminoid Content, Antioxidant Activities and Anti-Cancer Efficiency (In Vitro) from Turmeric Rhizomes (Curcuma longa L.) (2022) (2)
- Novel use of Acacia senegal (Super Gum™) and Anogeisus 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 (2012) (2)
- Recent developments of electrospun zein nanofibres: Strategies, fabrication and therapeutic applications (2022) (2)
- Inhibition of phenolics on the in vitro digestion of noodles from the view of phenolics release (2021) (2)
- Can an iron-rich staple food help women to achieve dietary targets in pregnancy? (2012) (2)
- Gelatinised and hydrolysed corn starch is a cost‐effective carbon source with higher production of L‐lactic acid by Bacillus coagulans compared with glucose (2020) (2)
- Characterisation of antibacterial peptide fractions extracted from pomelo nucleus co‐incubated withLactobacillus (2020) (2)
- Carbohydrate and Protein Metabolism: Influences on Cognition and Alzheimer's Disease (2019) (2)
- Natural food resources bank in the form of forestry and grassland: Scenarios to ensure sustainable food security (2014) (2)
- Milk lipid in vitro digestibility in wheat, corn and rice starch hydrogels (2020) (2)
- Pulses nonstarch polysaccharides (2021) (2)
- Phenolics from sea buckthorn (Hippophae rhamnoides L.) modulate starch digestibility through physicochemical modifications brought about by starch – Phenolic molecular interactions (2022) (2)
- Physical, chemical, sensorial properties and in vitro digestibility of wheat bread enriched with yunnan commercial and wild edible mushrooms (2022) (2)
- Environmental Factors Affecting the Adhesion of Probiotics to Rice Fiber Fractions (2011) (2)
- Effect of the fortification with astaxanthin on the quality parameters and heterocyclic amines content of meatballs (2022) (1)
- Interactions between sorghum starch and mushroom polysaccharides and their effects on starch gelatinization and digestion (2023) (1)
- Kinetics of ultrasonic extraction of polyphenols, anthocyanins and tannins from five different New Zealand grape pomaces (2020) (1)
- Optimization of enzymatic hydrolysis by alcalase and flavourzyme to enhance the antioxidant properties of jasmine rice bran protein hydrolysate (2021) (1)
- Biotechnology in flavour production (2009) (1)
- Pre‐Processed Fruits as Raw Materials: Part II – Process Conditions, Demand, and Safety Aspects (2022) (1)
- The effect of wounding intensities on vitamins and antioxidant enhancement in potato products (2020) (1)
- Effect of dissolved oxygen on the oxidative and structural characteristics of protein in beer during forced ageing (2020) (1)
- The effect of aged pork fat on the quality and volatile compounds of Chi-aroma Baijiu (2023) (1)
- Phenolic Release during In Vitro Digestion of Cold and Hot Extruded Noodles Supplemented with Starch and Phenolic Extracts (2022) (1)
- Epigenetic Changes in Saccharomyces cerevisiae Alters the Aromatic Profile in Alcoholic Fermentation (2022) (1)
- Effect of Enyzmes on the Quality and Predicting Glycaemic Response of Chinese Steamed Bread (2023) (1)
- Complex formation, in vitro digestion, structural, and physicochemical properties of fish oil and wheat starch blend (2020) (1)
- Extraction of bound phenolics from shiitake mushrooms ( Lentinus edodes ) by combined acid and base hydrolysis procedures and analysis of phenolic profiles and antioxidant capacities (2022) (1)
- The influence of the fortification of red pitaya ( Hylocereus polyrhizus ) powder on the in vitro digestion, physical parameters, nutritional profile, polyphenols, and antioxidant activity in the oat‐wheat bread (2021) (1)
- Lactobacillus Gasseri LGZ 1029 in yogurt: rheological behaviour and volatile compound composition (2020) (1)
- MICROBIOLOGY OF KISHK : TRADITIONALLY FERMENTED EGYPTIAN FOOD, (2003) (1)
- Potential applications of Hemp (Cannabis Sativa L.) extracts and their phytochemicals as functional ingredients in food and medicinal supplements: A Narrative Review (2022) (1)
- Starch: Effects of Novel Processing Techniques (2010) (0)
- Manipulating the kinetics and site of colonic fermentation with different fibre combinations ‐ a review (2023) (0)
- Kernel partial least squares model for pectin content in peach using near‐infrared spectroscopy (2020) (0)
- Micro‐Encapsulation Of Gurum ( Citrullus Lanatus Var. Colocynthoide ) Seed Oil Maintains Functional Quality Characteristics During Accelerated Storage (2022) (0)
- Author response for "Effect of microencapsulation on morphology, physicochemical properties, and flavor profiles of solid yoghurt‐flavored bases" (2020) (0)
- Combined melatonin and UV-C treatment maintains the quality of fresh-cut bamboo shoots during storage by altering microbial diversity and metabolites (2023) (0)
- The foaming properties of sweet potato protein hydrolysates produced by Alcalase and Ficin. (2023) (0)
- Development of Low-Calorie Food Products with Resistant Starch-Rich Sources. – a Review (2023) (0)
- Effect of enzyme compositions on the rheological properties of bread dough enriched in buckwheat flour (2023) (0)
- Enhancing effect of chia seeds on heterocyclic amine generation in meatball (2023) (0)
- Fast and sensitive UHPLC-QqQ-MS/MS method for simultaneous determination of typical α,β-unsaturated aldehydes and malondialdehyde in various vegetable oils and oil-based foods. (2022) (0)
- Co-delivery of riboflavin and rhein based on properties improved Jiuzao glutelin: binding mechanism, stability, and antioxidant activities (2022) (0)
- Survey of New Zealand poultry consumers handling of raw poultry and food safety awareness to provide insight into risk factors for campylobacteriosis. (2021) (0)
- Black Garlic Production: The Influence of Aging Temperature and Duration on Some Physicochemical and Antioxidant Properties, and Sugar Content (2023) (0)
- Influence of α-amylase, xylanase and cellulase on the rheological properties of bread dough enriched with oat bran (2023) (0)
- Exploring the Potential Medicinal Benefits of Ganoderma lucidum: From Metabolic Disorders to Coronavirus Infections (2023) (0)
- Analysis of Protein Denaturation, and Chemical Visualization, of Frozen Grass Carp Surimi Containing Soluble Soybean Polysaccharides (2022) (0)
- Phenolic compounds‐mediated biosynthesis of gold nanoparticles and evaluation of their bioactivities: A review (2023) (0)
- Final Thoughts Regarding Alzheimer' s Disease, Diet, and Health (2019) (0)
- The popularity of food science and technology and the dissemination of research (2018) (0)
- Effect of Ozonation on the Physicochemical, Thermal and Structural Properties of Wheat Starch Samples (2012) (0)
- The Products of Fermentation and Their Effects on Metabolism, Alzheimer's Disease, and Other Neurodegenerative Diseases: Role of Short-Chain Fatty Acids (SCFA) (2019) (0)
- How the inclusion of cod (Pseudophycis bachus) protein enriched powder to bread affects the in vitro protein and starch digestibility, amino acid profiling and antioxidant properties of breads (2021) (0)
- Instrumental and Sensory Properties of Cowpea and Whey Protein Concentrate-Fortified Extruded Rice Snacks (2020) (0)
- Predictive Glycaemic Response of Pasta Enriched with Juice, Puree, and Pomace from Red Cabbage and Spinach (2022) (0)
- Hs-Gs-Ims Detection of Volatile Compounds in Pomelo Processed by Ultra-Fine Grinding Technology (2023) (0)
- Combination of rehydrated sodium caseinate aqueous solution with blackcurrant concentrate and the formation of encapsulates via spray drying and freeze drying: Alterations to the functional properties of protein (2021) (0)
- Thermomechanically micronized sugar beet pulp: Emulsification performance and the contribution of soluble elements and insoluble fibrous particles. (2023) (0)
- Optimization of enzymatic hydrolysis by alcalase and flavourzyme to enhance the antioxidant properties of jasmine rice bran protein hydrolysate (2022) (0)
- Author response for "Technological, nutritional and sensory properties of pasta fortified with agro-industrial by-products: a review" (2021) (0)
- The interactions between food components and human nutrition (2018) (0)
- Analysis of Endocrine-Disruptin1g Compounds in Food (2012) (0)
- Re-Defining Mineral Nutrition (2006) (0)
- antioxidant and antiproliferative activities of six varieties of white sesame seeds ( Sesamum indicum L . ) † (2017) (0)
- List of contributors (2020) (0)
- Functional and physicochemical properties of non-starch polysaccharides (2011) (0)
- The influence of different sheep : goat milk proportions on Feta cheese weight loss, sensory acceptability and texture (2005) (0)
- Nondigestible Carbohydrates and Digestive Health (2012) (0)
- Chemistry and Technology of Soft Drinks and Fruit Juices (2006) (0)
- The effects of blackcurrant powder ( Ribes nigrum ) supplementation on pasting properties, physicochemical properties, and nutritive values of starch derived from mung bean ( Vigna radiata L.) and pea ( Pisum sativum L.) (2021) (0)
- Physicochemical and Sensory Evaluation of Grain-Based Food (2022) (0)
- The influence of environmental factors on the adhesion of combinations of probiotics to rice fibre fractions (2012) (0)
- The role of food ingredients and technology in New Zealand (2008) (0)
- s of the fl avonoid fraction obtained from pomelo fruitlets through ultrasonic-associated microwave extraction against AAPH-induced erythrocyte hemolysis † (2019) (0)
- Impact of phenolic extracts and potassium hydroxycitrate of Hibiscus sabdariffa on adipogenesis: A cellular study (2022) (0)
- Acidic polysaccharides from black ear and silver ear mushrooms modulated the release and transport of glucose from gelatinised sorghum starch during digestion. (2023) (0)
- Research priorities for the globalisation of food science and technology 2020 onwards (2020) (0)
- Concise Encyclopaedia of Crop Improvement (2009) (0)
- Asian Crops and Human Dietetics (2008) (0)
- The effects of preparation and cooking processes on vitamins and antioxidant capacity of sour and spicy potato silk (2020) (0)
- Properties of sourdoughs containing hydrocolloids as soluble dietary fibre (2011) (0)
- Brewing: New Techniques (2008) (0)
- Author response for "Kernel partial least squares model for pectin content in peach using near‐infrared spectroscopy" (2020) (0)
- Vitamins: Their Role in the Human Body (2006) (0)
- Author response for "Comparison of lignans and phenolic acids in different varieties of germinated flaxseed ( Linum usitatissimum L.)" (2020) (0)
- Food Science and Technology (2013) (0)
- The influence of postharvest UV-C treatment on anthocyanin biosynthesis in fresh-cut red cabbage (2017) (0)
- Author response for "Lactobacillus Gasseri LGZ 1029 in Yogurt: Rheological Behavior and Volatile Compound Composition" (2020) (0)
- Re-Defining Mineral Nutrition: Book review (2005) (0)
- Wheat Bread Fortified with Dictyophora Indusiata Powder : Evaluation of Quality Attributes, Antioxidant Characteristics and Bread Staling. (2022) (0)
- Exploring the inhibitory mechanism of p-coumaric acid on α-amylase via multi-spectroscopic analysis, enzymatic inhibition assay and molecular docking (2023) (0)
- Blackcurrant Incorporated Biofunctional Cookie Digesta Shows Chemical and Cellular Biological Activity Against Human Liver Cancer Cells, HepG2 (2018) (0)
- The manipulation of gene expression and the biosynthesis of Vitamin C, E and folate in light-and dark-germination of sweet corn seeds (2017) (0)
- Dietary Fibre: Components and Functions. By Hannu Salovaara, Fred Gates, Maija Tenkanen (Eds.) (2008) (0)
- Invited Review Technological, nutritional and sensory properties of pasta fortified with agro-industrial by-products: a review (2021) (0)
- The effect of extruded multigrain powder on metabolism and intestinal flora of high-fat-diet induced C57BL/6J mice (2023) (0)
- Author response for "Gelatinized and hydrolyzed corn starch is a cost‐effective carbon source with higher production of L‐lactic acid by Bacillus coagulans compared with glucose" (2020) (0)
- Meat Co-products (2021) (0)
- Ingredients & Formulation (2020) (0)
- Current Understanding of Alzheimer's Disease and Other Neurodegenerative Diseases, and the Potential Role of Diet and Lifestyle in Reducing the Risks of Alzheimer's Disease and Cognitive Decline (2019) (0)
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