Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pastaXikun Lu, Charles S. Brennan, Margaret A. Brennan et al.|Food Chemistry|2018Cited by 150
Effects of UV-C treatment on browning and the expression of polyphenol oxidase (PPO) genes in different tissues of Agaricus bisporus during cold storageJing Lei, Bo Peng, Bingjuan Li et al.|Postharvest Biology and Technology|2018Cited by 117
Antioxidant Activity Evaluation of Dietary Flavonoid Hyperoside Using Saccharomyces Cerevisiae as a ModelYuting Gao, Hui Zhao, Lianying Fang et al.|Molecules|2019Cited by 80
Correlations between the phenolic and fibre composition of mushrooms and the glycaemic and textural characteristics of mushroom enriched extruded productsXikun Lu, Charles S. Brennan, Joan Oñate Narciso et al.|LWT|2019Cited by 65
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