1.Effect of Black Tea Infusion on Physicochemical Properties, Antioxidant Capacity and Microstructure of Acidified Dairy Gel during Cold Storage

作　　者：Han Chen ;Haotian Zheng ;Margaret Anne Brennan 等

出　　处：Foods. 2020 ;9(6):831-849.doi:10.3390/foods9060831

出版社：MDPI Publishing

文章 ID：257045522

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2.Delivery of Phenolic Compounds, Peptides and β-Glucan to the Gastrointestinal Tract by Incorporating Dietary Fibre-Rich Mushrooms into Sorghum Biscuits

作　　者：Juncai Tu ;Margaret Anne Brennan ;Gang Wu 等

出　　处：Foods. 2021 ;10(8).doi:10.3390/foods10081812

出版社：MDPI Publishing

文章 ID：1035368475

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3.Effect of Vegetable Juice, Puree, and Pomace on Chemical and Technological Quality of Fresh Pasta

作　　者：Jinghong Wang ;Margaret Anne Brennan ;Charles Stephen Brennan 等

出　　处：Foods. 2021 ;10(8).doi:10.3390/foods10081931

出版社：MDPI Publishing

文章 ID：1035370608

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4.Maturation Process, Nutritional Profile, Bioactivities and Utilisation in Food Products of Red Pitaya Fruits: A Review

作　　者：Yanyi Huang ;Margaret Anne Brennan ;Stefan Kasapis 等

出　　处：Foods. 2021 ;10(11).doi:10.3390/foods10112862

出版社：MDPI Publishing

文章 ID：1036370945

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5.Phenolic Release during In Vitro Digestion of Cold and Hot Extruded Noodles Supplemented with Starch and Phenolic Extracts

作　　者：Ruibin Wang ;Ming Li ;Margaret Anne Brennan 等

出　　处：Nutrients. 2022 ;14(18).doi:10.3390/nu14183864

出版社：MDPI Publishing

文章 ID：1039361621

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