The potential use of cereal (1→3,1→4)-β-d-glucans as functional food ingredientsCharles S. Brennan, Louise J. Cleary|Journal of Cereal Science|2005Cited by 513
The influence of a (1→3)(1→4)‐<i>β</i>‐<scp>d</scp>‐glucan rich fraction from barley on the physico‐chemical properties and <i>in vitro</i> reducing sugars release of durum wheat pastaLouise J. Cleary, Charles S. Brennan|International Journal of Food Science & Technology|2006Cited by 222
Utilisation Glucagel® in the β-glucan enrichment of breads: A physicochemical and nutritional evaluationCharles S. Brennan, Louise J. Cleary|Food Research International|2006Cited by 121
The behaviour and susceptibility to degradation of high and low molecular weight barley β-glucan in wheat bread during baking and in vitro digestionLouise J. Cleary, Charles S. Brennan, Roger Andersson|Food Chemistry|2006Cited by 106