Effects of extrusion on the polyphenols, vitamins and antioxidant activity of foodsCharles S. Brennan, Brijesh K. Tiwari, Emma Derbyshire 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
Effect of thermosonication on bioactive compounds in watermelon juiceAshish Rawson, Colm P. O’Donnell, Patrick J. Cullen et al.|Food Research International|2010Cited by 247
Bioavailability and Potential Uses of Vegetarian Sources of Omega-3 Fatty Acids: A Review of the LiteratureKatie Lane, Charles S. Brennan, Emma Derbyshire et al.|Critical Reviews in Food Science and Nutrition|2013Cited by 142
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, Emma Derbyshire et al.|Journal of Agricultural and Food Chemistry|2012Cited by 68