| Ready-to-eat snack products: the role of extrusion technology in developing consumer acceptable and nutritious snacks MA Brennan, E Derbyshire, BK Tiwari, CS Brennan International Journal of Food Science and Technology 48 (5), 893-902, 2013 | 378 | 2013 |
| Effects of extrusion on the polyphenols, vitamins and antioxidant activity of foods C Brennan, M Brennan, E Derbyshire, BK Tiwari Trends in Food Science & Technology 22 (10), 570-575, 2011 | 377 | 2011 |
| Effect of inclusion of soluble and insoluble fibres into extruded breakfast cereal products made with reverse screw configuration MA Brennan, JA Monro, CS Brennan International journal of food science and technology 43 (12), 2278-2288, 2008 | 223 | 2008 |
| Gluten-free bakery and pasta products: prevalence and quality improvement Y Gao, ME Janes, B Chaiya, MA Brennan, CS Brennan, W Prinyawiwatkul International Journal of Food Science and Technology 53 (1), 19-32, 2018 | 199 | 2018 |
| How combinations of dietary fibres can affect physicochemical characteristics of pasta M Foschia, D Peressini, A Sensidoni, MA Brennan, CS Brennan LWT-Food Science and Technology 61 (1), 41-46, 2015 | 192 | 2015 |
| Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pasta X Lu, MA Brennan, L Serventi, J Liu, W Guan, CS Brennan Food chemistry 264, 199-209, 2018 | 169 | 2018 |
| Synergistic effect of different dietary fibres in pasta on in vitro starch digestion? M Foschia, D Peressini, A Sensidoni, MA Brennan, CS Brennan Food Chemistry 172, 245-250, 2015 | 146 | 2015 |
| Effect of sugar replacement with stevianna and inulin on the texture and predictive glycaemic response of muffins J Gao, MA Brennan, SL Mason, CS Brennan International Journal of Food Science and Technology 51 (9), 1979-1987, 2016 | 141 | 2016 |
| The effects of dairy ingredients on the pasting, textural, rheological, freeze-thaw properties and swelling behaviour of oat starch L Kumar, M Brennan, H Zheng, C Brennan Food Chemistry 245, 518-524, 2018 | 134 | 2018 |
| Impact of guar and wheat bran on the physical and nutritional quality of extruded breakfast cereals MA Brennan, I Merts, J Monro, J Woolnough, CS Brennan Starch‐Stärke 60 (5), 248-256, 2008 | 133 | 2008 |
| The effect of astaxanthin-rich microalgae “Haematococcus pluvialis” and wholemeal flours incorporation in improving the physical and functional properties of cookies AKMM Hossain, MA Brennan, SL Mason, X Guo, XA Zeng, CS Brennan Foods 6 (8), 57, 2017 | 128 | 2017 |
| Effect of cellulase, xylanase and α-amylase combinations on the rheological properties of Chinese steamed bread dough enriched in wheat bran W Liu, MA Brennan, L Serventi, CS Brennan Food chemistry 234, 93-102, 2017 | 126 | 2017 |
| The effect of semolina replacement with protein powder from fish (Pseudophycis bachus) on the physicochemical characteristics of pasta A Desai, MA Brennan, CS Brennan Lwt 89, 52-57, 2018 | 113 | 2018 |
| The effects of fortification of legumes and extrusion on the protein digestibility of wheat based snack SS Patil, MA Brennan, SL Mason, CS Brennan Foods 5 (2), 26, 2016 | 111 | 2016 |
| Effect of soluble soybean polysaccharides on freeze-denaturation and structure of myofibrillar protein of bighead carp surimi with liquid nitrogen freezing W Gao, Y Huang, X Zeng, MA Brennan International Journal of Biological Macromolecules 135, 839-844, 2019 | 108 | 2019 |
| Physicochemical, texture and sensorial evaluation of pasta enriched with chickpea flour and protein isolate SA El-Sohaimy, M Brennan, AMG Darwish, C Brennan Annals of Agricultural Sciences 65 (1), 28-34, 2020 | 94 | 2020 |
| How the inclusion of mushroom powder can affect the physicochemical characteristics of pasta X Lu, MA Brennan, L Serventi, S Mason, CS Brennan International Journal of Food Science and Technology 51 (11), 2433-2439, 2016 | 89 | 2016 |
| Enrichment of extruded snack products with coproducts from chestnut mushroom (Agrocybe aegerita) production: interactions between dietary fiber, physicochemical characteristics … MA Brennan, E Derbyshire, BK Tiwari, CS Brennan Journal of Agricultural and Food Chemistry 60 (17), 4396-4401, 2012 | 89 | 2012 |
| Rheological, pasting and microstructural studies of dairy protein–starch interactions and their application in extrusion‐based products: A review L Kumar, MA Brennan, SL Mason, H Zheng, CS Brennan Starch‐Stärke 69 (1-2), 1600273, 2017 | 79 | 2017 |
| Effects of sugar substitution with “stevianna” on the sensory characteristics of muffins J Gao, MA Brennan, SL Mason, CS Brennan Journal of Food Quality 2017 (1), 8636043, 2017 | 77 | 2017 |