Louise J. Cleary

The potential use of cereal (1→3,1→4)-β-d-glucans as functional food ingredients

Charles S. Brennan, Louise J. Cleary · Journal of Cereal Science · 2005 · 507 citations

Food Chemistry, Nutrition, Food Function +10

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 pasta

Louise J. Cleary, Charles S. Brennan · International Journal of Food Science & Technology · 2006 · 215 citations

Nutrition, Engineering, Food Analysis +22

Utilisation Glucagel® in the β-glucan enrichment of breads: A physicochemical and nutritional evaluation

Charles S. Brennan, Louise J. Cleary · Food Research International · 2006 · 120 citations

Food Chemistry, Nutrition, Nutritional Evaluation +7

The behaviour and susceptibility to degradation of high and low molecular weight barley β-glucan in wheat bread during baking and in vitro digestion

Louise J. Cleary, Roger Andersson, Charles S. Brennan · Food Chemistry · 2006 · 106 citations

Food Chemistry, Agricultural Chemistry, Wheat Bread +10