Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pastaXikun Lu, Charles S. Brennan, Luca Serventi et al.|Food Chemistry|2018Cited by 150
How the inclusion of mushroom powder can affect the physicochemical characteristics of pastaXikun Lu, Charles S. Brennan, Margaret A. Brennan et al.|International Journal of Food Science & Technology|2016Cited by 87
Correlations between the phenolic and fibre composition of mushrooms and the glycaemic and textural characteristics of mushroom enriched extruded productsXikun Lu, Charles S. Brennan, Margaret A. Brennan et al.|LWT|2019Cited by 65
Incorporation of mushroom powder into bread dough—effects on dough rheology and bread propertiesXikun Lu, Charles S. Brennan, Margaret A. Brennan et al.|Cereal Chemistry|2018Cited by 54
Enhancing the Nutritional Properties of Bread by Incorporating Mushroom Bioactive Compounds: The Manipulation of the Pre-Dictive Glycaemic Response and the Phenolic PropertiesXikun Lu, Charles S. Brennan, Margaret A. Brennan et al.|Foods|2021Cited by 48