| The potential use of cereal (1→ 3, 1→ 4)-β-d-glucans as functional food ingredients CS Brennan, LJ Cleary Journal of cereal science 42 (1), 1-13, 2005 | 776 | 2005 |
| Nutritional and physicochemical characteristics of dietary fiber enriched pasta CM Tudorica, V Kuri, CS Brennan Journal of agricultural and food chemistry 50 (2), 347-356, 2002 | 686 | 2002 |
| Dietary fibre, glycaemic response, and diabetes CS Brennan Molecular nutrition & food research 49 (6), 560-570, 2005 | 614 | 2005 |
| Non-thermal technologies and its current and future application in the food industry: A review ZH Zhang, LH Wang, XA Zeng, Z Han, CS Brennan International Journal of Food Science and Technology 54 (1), 1-13, 2019 | 477 | 2019 |
| Rheological quality and stability of yog‐ice cream with added inulin G El‐Nagar, G Clowes, CM Tudoricǎ, V Kuri, CS Brennan International Journal of Dairy Technology 55 (2), 89-93, 2002 | 442 | 2002 |
| 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 | 420 | 2011 |
| 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 | 415 | 2013 |
| Application of ozone in grain processing BK Tiwari, CS Brennan, T Curran, E Gallagher, PJ Cullen, CP O'Donnell Journal of cereal science 51 (3), 248-255, 2010 | 393 | 2010 |
| The effects of dietary fibre addition on the quality of common cereal products M Foschia, D Peressini, A Sensidoni, CS Brennan Journal of cereal science 58 (2), 216-227, 2013 | 362 | 2013 |
| 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 … CS Brennan, CM Tudorica International journal of food science & technology 43 (5), 824-833, 2008 | 321 | 2008 |
| Inulin-enriched pasta: effects on textural properties and starch degradation CS Brennan, V Kuri, CM Tudorica Food chemistry 86 (2), 189-193, 2004 | 319 | 2004 |
| The role of dietary coconut for the prevention and treatment of Alzheimer's disease: potential mechanisms of action WMADB Fernando, IJ Martins, KG Goozee, CS Brennan, V Jayasena, ... British Journal of Nutrition 114 (1), 1-14, 2015 | 308 | 2015 |
| Effect of thermosonication on bioactive compounds in watermelon juice A Rawson, BK Tiwari, A Patras, N Brunton, C Brennan, PJ Cullen, ... Food Research International 44 (5), 1168-1173, 2011 | 304 | 2011 |
| 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 L Cleary, C Brennan International journal of food science & technology 41 (8), 910-918, 2006 | 291 | 2006 |
| Effects of guar galactomannan on wheat bread microstructure and on the in vitro and in vivo digestibility of starch in bread CS Brennan, DE Blake, PR Ellis, JD Schofield Journal of Cereal Science 24 (2), 151-160, 1996 | 284 | 1996 |
| Handbook of plant food phytochemicals BK Tiwari, N Brunton, CS Brennan Wiley-Blackwell,, 2015 | 279 | 2015 |
| The physico-chemical characteristics of extruded snacks enriched with tomato lycopene Z Dehghan-Shoar, AK Hardacre, CS Brennan Food chemistry 123 (4), 1117-1122, 2010 | 247 | 2010 |
| 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 | 231 | 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 | 229 | 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 | 216 | 2015 |
Professor Brijesh K. Tiwari, FIFST, FRSCTeagasc-Irish Agriculture and Food Development AuthorityVerified email at teagasc.ie
