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, Carmen M. Tudorica et al.|International Journal of Dairy Technology|2002Cited by 278
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, guar gum and inulinCharles S. Brennan, Carmen M. Tudorica|International Journal of Food Science & Technology|2008Cited by 230
Inulin-enriched pasta: effects on textural properties and starch degradationCharles S. Brennan, Carmen M. Tudorica, Víctor Kuri|Food Chemistry|2003Cited by 227
Evaluation of potential mechanisms by which dietary fibre additions reduce the predicted glycaemic index of fresh pastasCharles S. Brennan, Carmen M. Tudorica|International Journal of Food Science & Technology|2008Cited by 150