Brennan's research interests lie in the interface between food science and human nutrition with particular interest in how bio-active ingredients and processing manipulate the nutritional quality of foods in particular the role of plant dietary fibre in manipulating the glycaemic response.
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The editors-in-chief are Andrei Alexandrescu, Charles Brennan, Stephen Bustin, Mark Cronin, Claude A. Daul, Claire Hellio, Kurt A. Jellinger, Ian A. Nicholls, and Andreas Taubert.