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 by Adetiya Rachman, Margaret A. Brennan, James Morton, Charles S. Brennan

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The Effects of Fortification of Legumes and Extrusion on the Protein Digestibility of Wheat Based Snack by Swapnil S. Patil, Margaret A. Brennan, Susan L. Mason, Charles S. Brennan

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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 additi... by Adetiya Rachman, Margaret A. Brennan, James Morton, Damir Torrico, Charles S. Brennan

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Enhancing the Nutritional Properties of Bread by Incorporating Mushroom Bioactive Compounds: The Manipulation of the Pre-Dictive Glycaemic Response and the Phenolic Properties by Xikun Lu, Margaret A. Brennan, Wenqiang Guan, Jie Zhang, Li Yuan, Charles S. Brennan

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The Effect of Astaxanthin-Rich Microalgae “Haematococcus pluvialis” and Wholemeal Flours Incorporation in Improving the Physical and Functional Properties of Cookies by A. K. M. Mofasser Hossain, Margaret A. Brennan, Susan L. Mason, Xinbo Guo, Xin An Zeng, Charles S. Brennan

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Effects of quinoa flour (Chenopodium Quinoa Willd) substitution on wheat flour characteristics by Jianlou Mu, Yiwen Qi, Kexin Gong, zhizhou Chen, Margaret A. Brennan, Qianyun Ma, Jie Wang, Charles S. Brennan

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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 Lipopo... by Xiao Dan Hui, Gang Wu, Duo Han, Xi Gong, Xi Yang Wu, Shu Ze Tang, Margaret A. Brennan, Charles S. Brennan

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