Margaret A. Brennan

Effects of extrusion on the polyphenols, vitamins and antioxidant activity of foods

Charles S. Brennan, Margaret A. Brennan, Emma Derbyshire et al. · Trends in Food Science & Technology · 2011 · 300 citations

Food Chemistry, Nutrition, Food Function +8

Ready‐to‐eat snack products: the role of extrusion technology in developing consumer acceptable and nutritious snacks

Margaret A. Brennan, Emma Derbyshire, Brijesh K. Tiwari et al. · International Journal of Food Science & Technology · 2013 · 278 citations

Nutrition, Nutritious Snacks, Food Packaging +21

Effect of inclusion of soluble and insoluble fibres into extruded breakfast cereal products made with reverse screw configuration

Margaret A. Brennan, John Monro, Charles S. Brennan · International Journal of Food Science & Technology · 2008 · 185 citations

Nutrition, Food Analysis, Reverse Screw Configuration +16

Gluten‐free bakery and pasta products: prevalence and quality improvement

Yupeng Gao, Marlene Janes, Busarawan Chaiya et al. · International Journal of Food Science & Technology · 2017 · 170 citations · Full text

Nutrition, Engineering, Agricultural Economics +18

How combinations of dietary fibres can affect physicochemical characteristics of pasta

Martina Foschia, Donatella Peressini, Alessandro Sensidoni et al. · LWT · 2014 · 159 citations

Nutrition, Dietary Fiber, Food Composition +7