Charles O. Piggott

Characterisation of protein‐rich isolates and antioxidative phenolic extracts from pale and black brewers' spent grain

Alan Connolly, Charles O. Piggott, Richard J. Fitzgerald · International Journal of Food Science & Technology · 2013 · 147 citations

Food Analysis, Polyphenolics, Oxidative Stress +19

The hydroxycinnamic acid content of barley and brewers’ spent grain (BSG) and the potential to incorporate phenolic extracts of BSG as antioxidants into fruit beverages

Aoife L. McCarthy, Yvonne C. O’Callaghan, Susanne Neugart et al. · Food Chemistry · 2013 · 106 citations · Full text

Food Chemistry, Nutrition, Agricultural Chemistry +7

In vitro α-glucosidase, angiotensin converting enzyme and dipeptidyl peptidase-IV inhibitory properties of brewers' spent grain protein hydrolysates

Alan Connolly, Charles O. Piggott, Richard J. Fitzgerald · Food Research International · 2013 · 103 citations

Protein Glycosylation, Biochemistry, Natural Sciences +6

Generation and identification of angiotensin converting enzyme (ACE) inhibitory peptides from a brewers’ spent grain protein isolate

Alan Connolly, Martina B. O’Keeffe, Charles O. Piggott et al. · Food Chemistry · 2014 · 94 citations

Biochemistry, Natural Sciences, Peptide Library +6

Phenolic extracts of brewers’ spent grain (BSG) as functional ingredients – Assessment of their DNA protective effect against oxidant-induced DNA single strand breaks in U937 cells

Aoife L. McCarthy, Yvonne C. O’Callaghan, Alan Connolly et al. · Food Chemistry · 2012 · 80 citations

Food Chemistry, U937 Cells, Food Bioactive Compound +11