Charles Brennan

发表

Isolation and Characterization of Bacteriocin-Producing Lacticaseibacillus rhamnosus XN2 from Yak Yoghurt and Its Bacteriocin

A. A. Abd El-Aty, J. Pei, Yonghua Wei, 2022, Molecules.

Effects of Selected Resveratrol Analogs on Activation and Polarization of Lipopolysaccharide-stimulated BV-2 Microglial Cells.

Chi-Tang Ho, Hui Zhao, Shiming Li, 2020, Journal of agricultural and food chemistry.

How does the tea L-theanine buffer stress and anxiety

Hui Zhao, M. Brennan, Klaus W Lange, 2022, Food Science and Human Wellness.

Preparation of modified Jiuzao glutelin isolate with carboxymethyl chitosan by ultrasound-stirring assisted Maillard reaction and its protective effect of loading resveratrol/quercetin in nano-emulsion

Mingquan Huang, Xin‐an Zeng, Jinyuan Sun, 2022, Ultrasonics sonochemistry.

Physical, chemical, sensorial properties and in vitro digestibility of wheat bread enriched with yunnan commercial and wild edible mushrooms

Yuyue Qin, M. Brennan, Heng Zhang, 2022, LWT.

Preparation and Taste Characteristics of Kokumi N-Lactoyl Phenylalanine in the Presence of Phenylalanine and Lactate.

Laihao Li, Chun Cui, Junjie Lin, 2022, Journal of agricultural and food chemistry.

Thermal and pasting properties and digestibility of blends of potato and rice starches differing in amylose content.

H. Corke, Z. Sui, Xianming Xu, 2020, International journal of biological macromolecules.

Modification of Jiuzao glutelin with pullulan through Maillard reaction: Stability effect in nano-emulsion, in vitro antioxidant properties, and interaction with curcumin.

Mingquan Huang, Xin‐an Zeng, Jinyuan Sun, 2022, Food research international.

Influence of whey protein isolate on pasting, thermal, and structural characteristics of oat starch.

Lokesh Kumar, M. Brennan, Charles Brennan, 2021, Journal of dairy science.

Physicochemical and Sensory Evaluation of Grain-Based Food

Luca Serventi, Charles Brennan, R. Mustafa, 2022, Foods.

Octenylsuccinylation differentially modifies the physicochemical properties and digestibility of small granule starches.

H. Corke, Z. Sui, P. Li, 2019, International journal of biological macromolecules.

Co-delivery of riboflavin and rhein based on properties improved Jiuzao glutelin: binding mechanism, stability, and antioxidant activities

Xin‐an Zeng, Jinyuan Sun, Hehe Li, 2022, Journal of Molecular Liquids.

Ingredients & Formulation

A. Patel, Charles Brennan, Haotian Zheng, 2020, Reference Module in Food Science.

Kinetics of ultrasonic extraction of polyphenols, anthocyanins and tannins from five different New Zealand grape pomaces

M. Brennan, Charles Brennan, Yanqiao Zhao, 2020, International Journal of Food Science & Technology.

Effect of Enyzmes on the Quality and Predicting Glycaemic Response of Chinese Steamed Bread

M. Brennan, Dawei Tu, Wenjun Liu, 2023, Foods.

Prediction of banana maturity based on the sweetness and color values of different segments during ripening

S. Benjakul, Yuanshan Yu, Huifan Liu, 2022, Current research in food science.

Phenolics from sea buckthorn (Hippophae rhamnoides L.) modulate starch digestibility through physicochemical modifications brought about by starch – Phenolic molecular interactions

Jianlou Mu, Wenxiu Wang, M. Brennan, 2022, LWT.

Fast and sensitive UHPLC-QqQ-MS/MS method for simultaneous determination of typical α,β-unsaturated aldehydes and malondialdehyde in various vegetable oils and oil-based foods.

S. Benjakul, W. Cheng, Lianxin Peng, 2022, Food chemistry.

Thermal, pasting and structural studies of oat starch-caseinate interactions.

M. Brennan, Charles Brennan, Haotian Zheng, 2021, Food chemistry.

Survey of New Zealand poultry consumers handling of raw poultry and food safety awareness to provide insight into risk factors for campylobacteriosis.

A. Al-Sakkaf, R. Gooneratne, E. Redmond, 2021, Journal of food protection.

How does the addition of mushrooms and their dietary fibre affect starchy foods

Hui Zhao, M. Brennan, Liwen Wang, 2022, Journal of Future Foods.

Development of Low-Calorie Food Products with Resistant Starch-Rich Sources. – a Review

J. Chandrapala, S. Navaratne, I. Wickramasinghe, 2023, Food Reviews International.

Exploring the Potential Medicinal Benefits of Ganoderma lucidum: From Metabolic Disorders to Coronavirus Infections

I. Tomasevic, Maomao Zeng, F. Oz, 2023, Foods.

Influence of α-amylase, xylanase and cellulase on the rheological properties of bread dough enriched with oat bran

M. Brennan, Dawei Tu, Wenjun Liu, 2023, Scientific Reports.

Molecular Features of Wheat Endosperm Arabinoxylan Inclusion in Functional Bread

Qi Wang, Hui Hu, Weili Li, 2013, Foods.

Novel Umami-, Salty-, and Kokumi-Enhancing γ-Glutamyl Tripeptides Synthesized with the Bitter Dipeptides from Defatted Peanut Meal Protein Hydrolysate.

Xiaofang Zeng, Hao Dong, Weidong Bai, 2023, Journal of agricultural and food chemistry.

The effect of aged pork fat on the quality and volatile compounds of Chi-aroma Baijiu

Weidong Bai, Wenhong Zhao, Charles Brennan, 2023, Food Science and Technology.

Pre‐Processed Fruits as Raw Materials: Part II – Process Conditions, Demand, and Safety Aspects

B. Thorat, S. Shirkole, Charles Brennan, 2022, International Journal of Food Science & Technology.

Variable characteristics of microbial communities and volatile organic compounds during post-harvest storage of wild morel mushrooms

Yuyue Qin, Haiyan Chen, Lin Li, 2023, Postharvest Biology and Technology.

A review on microbiota: relation with diseases and nutrients role

I. Tomasevic, Maomao Zeng, M. Brennan, 2023, International Journal of Food Science & Technology.

Combined melatonin and UV-C treatment maintains the quality of fresh-cut bamboo shoots during storage by altering microbial diversity and metabolites

S. Benjakul, Xiaoguo Ying, Dongjie Liu, 2023, Postharvest Biology and Technology.

Effects of cold plasma treatment on maintaining the quality of fresh-cut bamboo shoots during shelf-life storage

Xiaoguo Ying, Dongjie Liu, Lukai Ma, 2023, LWT.

Application of antimicrobial nanocomposite film packaging on the postharvest quality and specific spoilage organisms of mushrooms (Russula virescens)

Yudi Liu, Bifen Zhu, Yuyue Qin, 2023, Food Control.