Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pastaXikun Lu, Charles S. Brennan, Jianfu Liu et al.|Food Chemistry|2018Cited by 150
Antioxidant Activity Evaluation of Dietary Flavonoid Hyperoside Using Saccharomyces Cerevisiae as a ModelYuting Gao, Hui Zhao, Meiyan Wang et al.|Molecules|2019Cited by 80
Edible mushrooms dietary fibre and antioxidants: Effects on glycaemic load manipulation and their correlations pre-and post-simulated in vitro digestionLiwen Wang, Charles S. Brennan, Margaret A. Brennan et al.|Food Chemistry|2021Cited by 58
In vitro gastric digestion antioxidant and cellular radical scavenging activities of wheat-shiitake noodlesLiwen Wang, Charles S. Brennan, Hui Zhao et al.|Food Chemistry|2020Cited by 55
Effects of Selected Resveratrol Analogues on Activation and Polarization of Lipopolysaccharide-Stimulated BV-2 Microglial CellsLiang Wang, Shiming Li, Jianfu Liu et al.|Journal of Agricultural and Food Chemistry|2020Cited by 43