| Cauliflower by-products as a new source of dietary fibre, antioxidants and proteins in cereal based ready-to-eat expanded snacks V Stojceska, P Ainsworth, A Plunkett, E İbanoğlu, Ş İbanoğlu Journal of food engineering 87 (4), 554-563, 2008 | 418 | 2008 |
| The effect of extrusion cooking using different water feed rates on the quality of ready-to-eat snacks made from food by-products V Stojceska, P Ainsworth, A Plunkett, Ş İbanoğlu Food Chemistry 114 (1), 226-232, 2009 | 304 | 2009 |
| Effect of brewers spent grain addition and screw speed on the selected physical and nutritional properties of an extruded snack P Ainsworth, Ş İbanoğlu, A Plunkett, E İbanoğlu, V Stojceska Journal of Food Engineering 81 (4), 702-709, 2007 | 266 | 2007 |
| The recycling of brewer's processing by-product into ready-to-eat snacks using extrusion technology V Stojceska, P Ainsworth, A Plunkett, S İbanogˇlu Journal of Cereal Science 47 (3), 469-479, 2008 | 254 | 2008 |
| The effect of different enzymes on the quality of high-fibre enriched brewer’s spent grain breads V Stojceska, P Ainsworth Food chemistry 110 (4), 865-872, 2008 | 207 | 2008 |
| The advantage of using extrusion processing for increasing dietary fibre level in gluten-free products V Stojceska, P Ainsworth, A Plunkett, Ş İbanoğlu Food chemistry 121 (1), 156-164, 2010 | 198 | 2010 |
| A systematic review on the recent advances of the energy efficiency improvements in non-conventional food drying technologies A Menon, V Stojceska, SA Tassou Trends in Food Science & Technology 100, 67-76, 2020 | 175 | 2020 |
| The use of fruit powders in extruded snacks suitable for Children's diets R Potter, V Stojceska, A Plunkett LWT-Food science and technology 51 (2), 537-544, 2013 | 167 | 2013 |
| Iron and the female athlete: a review of dietary treatment methods for improving iron status and exercise performance I Alaunyte, V Stojceska, A Plunkett Journal of the international society of sports nutrition 12, 1-7, 2015 | 166 | 2015 |
| Improving the quality of nutrient-rich Teff (Eragrostis tef) breads by combination of enzymes in straight dough and sourdough breadmaking I Alaunyte, V Stojceska, A Plunkett, P Ainsworth, E Derbyshire Journal of cereal science 55 (1), 22-30, 2012 | 159 | 2012 |
| The use of dry Jerusalem artichoke as a functional nutrient in developing extruded food with low glycaemic index A Radovanovic, V Stojceska, A Plunkett, S Jankovic, D Milovanovic, ... Food Chemistry 177, 81-88, 2015 | 85 | 2015 |
| Energy demand and reduction opportunities in the UK food chain SA Tassou, M Kolokotroni, B Gowreesunker, V Stojceska, A Azapagic, ... Proceedings of the Institution of Civil Engineers-Energy 167 (3), 162-170, 2014 | 78 | 2014 |
| An environmental evaluation of food supply chain using life cycle assessment: A case study on gluten free biscuit products LI Noya, V Vasilaki, V Stojceska, S González-García, C Kleynhans, ... Journal of cleaner production 170, 451-461, 2018 | 63 | 2018 |
| Investigation of reported correlation coefficients between rheological properties of the wheat bread doughs and baking performance of the corresponding wheat flours V Stojceska, F Butler Trends in food science & technology 24 (1), 13-18, 2012 | 55 | 2012 |
| A comparison of the ability of several small and large deformation rheological measurements of wheat dough to predict baking behaviour V Stojceska, F Butler, E Gallagher, D Keehan Journal of food engineering 83 (4), 475-482, 2007 | 54 | 2007 |
| Dietary iron intervention using a staple food product for improvement of iron status in female runners I Alaunyte, V Stojceska, A Plunkett, E Derbyshire Journal of the International Society of Sports Nutrition 11 (1), 50, 2014 | 48 | 2014 |
| Environmental impact of cool roof paint: case-study of house retrofit in two hot islands E Shittu, V Stojceska, P Gratton, M Kolokotroni Energy and Buildings 217, 110007, 2020 | 35 | 2020 |
| Ohmic and conventional drying of citrus products: energy efficiency, greenhouse gas emissions and nutritional properties SAT Valentina Stojceska, James Atuonwu Energy Procedia 161, 165-173, 2009 | 28* | 2009 |
| An investigation of the recent advances of the integration of solar thermal energy systems to the dairy processes K Masera, H Tannous, V Stojceska, S Tassou Renewable and Sustainable Energy Reviews 172, 113028, 2023 | 25 | 2023 |
| A study to establish whether food‐based approaches can improve serum iron levels in child‐bearing aged women F Bokhari, E Derbyshire, W Li, CS Brennan, V Stojceska Journal of Human Nutrition and Dietetics 25 (1), 95-100, 2012 | 23 | 2012 |
