1. Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pasta. (30th October 2018) Authors: Lu, Xikun; Brennan, Margaret A.; Serventi, Luca; Liu, Jianfu; Guan, Wenqiang; Brennan, Charles S. Journal: Food chemistry Issue: Volume 264(2018) Page Start: 199 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Correlations between the phenolic and fibre composition of mushrooms and the glycaemic and textural characteristics of mushroom enriched extruded products. (January 2020) Authors: Lu, Xikun; Brennan, Margaret A.; Narciso, Joan; Guan, Wenqiang; Zhang, Jie; Yuan, Li; Serventi, Luca; Brennan, Charles S. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 118(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. How the inclusion of mushroom powder can affect the physicochemical characteristics of pasta. (5th October 2016) Authors: Lu, Xikun; Brennan, Margaret A.; Serventi, Luca; Mason, Sue; Brennan, Charles S. Journal: International journal of food science & technology Issue: Volume 51:Number 11(2016) Page Start: 2433 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Incorporation of mushroom powder into bread dough—effects on dough rheology and bread properties. Issue 3 (15th March 2018) Authors: Lu, Xikun; Brennan, Margaret A.; Serventi, Luca; Brennan, Charles S. Journal: Cereal chemistry Issue: Volume 95:Issue 3(2018) Page Start: 418 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗