Nutritional and Physicochemical Characteristics of Dietary Fiber Enriched PastaCarmen M. Tudorica, Charles S. Brennan, Víctor Kuri|Journal of Agricultural and Food Chemistry|2001Cited by 519
Rheological quality and stability of yog‐ice cream with added inulinGehad M. Elnagar, Charles S. Brennan, G. H. A. Clowes et al.|International Journal of Dairy Technology|2002Cited by 278
Inulin-enriched pasta: effects on textural properties and starch degradationCharles S. Brennan, Carmen M. Tudorica, Víctor Kuri|Food Chemistry|2003Cited by 227
The effects of refined barley β‐glucan on the physico‐structural properties of low‐fat dairy products: curd yield, microstructure, texture and rheologyCarmen M. Tudorica, Charles S. Brennan, T. E. R. Jones et al.|Journal of the Science of Food and Agriculture|2004Cited by 73
Relationship between sensory attributes, hidden attributes and price in influencing consumer perception of organic foodsCharles S. Brennan, Víctor Kuri|Organic Eprints (International Centre for Research in Organic Food Systems, and Research Institute of Organic Agriculture)|2002Cited by 32