Effects of extrusion on the polyphenols, vitamins and antioxidant activity of foodsCharles S. Brennan, Brijesh K. Tiwari, Margaret A. Brennan et al.|Trends in Food Science & Technology|2011Cited by 307
Ready‐to‐eat snack products: the role of extrusion technology in developing consumer acceptable and nutritious snacksMargaret A. Brennan, Charles S. Brennan, Emma Derbyshire et al.|International Journal of Food Science & Technology|2013Cited by 282
Enrichment of Extruded Snack Products with Coproducts from Chestnut Mushroom (Agrocybe aegerita) Production: Interactions between Dietary Fiber, Physicochemical Characteristics, and Glycemic LoadMargaret A. Brennan, Charles S. Brennan, Brijesh K. Tiwari et al.|Journal of Agricultural and Food Chemistry|2012Cited by 68
Integration of β-Glucan Fibre Rich Fractions from Barley and Mushrooms to Form Healthy Extruded SnacksMargaret A. Brennan, Charles S. Brennan, Emma Derbyshire et al.|Plant Foods for Human Nutrition|2012Cited by 55
Impact of dietary fibre‐enriched ready‐to‐eat extruded snacks on the postprandial glycaemic response of non‐diabetic patientsMargaret A. Brennan, Brijesh K. Tiwari, Charles S. Brennan et al.|Molecular Nutrition & Food Research|2012Cited by 54