Carmen M. Tudorica

Nutritional and Physicochemical Characteristics of Dietary Fiber Enriched Pasta

Carmen M. Tudorica, Víctor Kuri, Charles S. Brennan · Journal of Agricultural and Food Chemistry · 2001 · 512 citations

Food Chemistry, Dietary Fiber, Nutrition +12

Rheological quality and stability of yog‐ice cream with added inulin

Gehad M. Elnagar, G. H. A. Clowes, Carmen M. Tudorica et al. · International Journal of Dairy Technology · 2002 · 271 citations

Food Chemistry, Yog‐ice Cream, Food Colloid +10

Inulin-enriched pasta: effects on textural properties and starch degradation

Charles S. Brennan, Víctor Kuri, Carmen M. Tudorica · Food Chemistry · 2003 · 224 citations

Food Chemistry, Food Technology, Starch Degradation +1

Carbohydrate‐based fat replacers in the modification of the rheological, textural and sensory quality of yoghurt: comparative study of the utilisation of barley beta‐glucan, guar gum and inulin

Charles S. Brennan, Carmen M. Tudorica · International Journal of Food Science & Technology · 2008 · 224 citations · Full text

Nutrition, Food Analysis, Serum Retention +16

Evaluation of potential mechanisms by which dietary fibre additions reduce the predicted glycaemic index of fresh pastas

Charles S. Brennan, Carmen M. Tudorica · International Journal of Food Science & Technology · 2008 · 147 citations

Potential Mechanisms, Nutrition, Food Analysis +22