Manchester Food Research Centre

NAVIGATION

MANCHESTER FOOD RESEARCH CENTRE

Journal Articles

Stojceska, V., Ainsworth, P., Plunkett. A. & İbanoglu, S. 2009. The effect of extrusion cooking using different water feed rates on the quality of ready-to-eat snacks made from food by-products. Food Chemistry, 226-232.

Stojceska, V. & Ainsworth, P. 2008. The effect of different enzymes on the quality of high-fibre enriched brewer’s spent grain breads. Food Chemistry, (110), 865-872.

Stojceska, V., Ainsworth, P., Plunkett, A., İbanoğlu, E. & İbanoglu, S. 2008. Cauliflower by-products as a new source of dietary fibre, antioxidants and proteins in cereal based ready-to-eat expanded snacks. Journal of Food Engineering, (87), 554-563. (Among Top 25 Hottest Articles, Chemical Engineering and Journal of Food Engineering, April - June 2008).

Stojceska, V., Ainsworth, P., Plunkett, A. & İbanoglu, S. 2007.The recycling of brewer's processing by-product into ready-to-eat snacks using extrusion technology. Journal of Cereal Science, (470), 469-479.

Ainsworth, P., İbanoğlu, S., Plunkett, A., İbanoğlu, E. & Stojceska, V. 2007. Effect of brewers spent grain addition and screw speed on the selected physical and nutritional properties of an extruded snack. Journal of Food Engineering, (81), 702-709.

Ibanoglu, S, Ainsworth, P, Ozer, E & Plunkett A (2006) Physical and sensory evaluation of a nutritionally balanced gluten free extruded snack, Journal of Food Engineering, 75 (4), 469-472.

Plunkett, A & Ainsworth, P (2007). The influence of barrel temperature and screw speed on the retention of L-ascorbic acid in an extruded rice based product, Journal of Food Engineering, 78, 1127-1133.

Ng S-K, Ainsworth, P, Plunkett, A, Haigh, A, Gibson, A, Parkinson, G & Stojceska, V (2007), The characterisation of brewer’s spent grain and resistant starch using a microwave transmission line technique, Journal of Food Engineering, 83, 641-620

Derbyshire EJ (2007) Taking it a step too far? – Physical activity and infertility. Nutrition and Food Science - Special Edition. 37(5): 313-318.

Derbyshire EJ (2007) Dietary factors and fertility in women of childbearing age. Nutrition and Food Science 37(2): 100-104.

Derbyshire EJ, Davies GJ, Costarelli V & Dettmar PW (2007) Changes in Bowel Function: Pregnancy and the Puerperium. Digestive Diseases and Sciences. 52(2): 324-328.

Derbyshire EJ (2007) Dietary intake in pregnant teenagers: a cause for concern? British Journal of Nursing. 15(11): 598-601.

Derbyshire EJ (2007) Pregnancy: The importance of fibre and fluid. Nursing Standard 21(24): 40-43.

Derbyshire EJ, Davies GJ, Costarelli V & Dettmar PW (2006) Dietary intake, physical inactivity and prevalence of constipation during and after pregnancy. Journal of Maternal & Child Nutrition 2(3): 127-134.

Derbyshire EJ, Davies GJ, Costarelli V & Dettmar PW (2006) Pre-pregnancy Body Mass Index and Nutrient Intakes in the First Trimester of Pregnancy. Journal of Human Nutrition & Dietetics 19: 1-7.

Stojceska, V., Ainsworth, P., Plunkett, A. & İbanoğlu, Ş. 2009. The advantage of using extrusion processing for increasing dietary fibre level in gluten-free products. Food Chemistry. In Press.

Stojceska, V. 2009. 2009. Transforming food-processing waste into added-value products. Food Science and Technology. Volume 23, Number 4, pp. 20-23.

Conferences

Ng, S.K., Plunkett, A., Paul Ainsworth, Stojceska, V, Lamont-Black, J., Jean Hallc, White, C., Glendenning, S., Russell, D. 2009. Combined Mechanical and Electro-kinetic Dewatering Technology as a Low Cost Method for Dewatering Food By-product. EFFost Conference. 11-13 November, 2009. Budapest, Hungary.

Stojceska, V. & Ainsworth, P. 2009. The effect of sour dough and enzymes on the shelf-life of high fibre breads. 4th International Symposium on Sourdough, Munich. Germany, October 14-17, 2009;

Stojceska, V., Ainsworth, P & Plunkett, A. 2009. Application of extruded whole grains as functional food in baking and extrusion technology. Annual meeting AACC International, Baltimore, 13-16 September;

Ng, S.K., Derbyshire, E. & Stojceska, V. 2009. The effect of Teff consumption on satiety and adult body composition. Annual meeting AACC International, Baltimore, 13-16 September;

Alaunyte I., Stojceska V., Derbyshire E., Plunkett A., Ainsworth P. 2009. "Iron-rich Teff grain bread: an opportunity to improve iron status" at: Nutrition Society Meeting, Surrey University. Proceedings of the Nutrition Society.

Stojceska, V & Ainsworth, P. 2009. Improving the textural characteristics of brewer's spent grain breads by combination of sour dough and different enzymes. Total food 2009, Sustainability of the Agri-Food Chain, Norwich, UK.

Stojceska, V., Ainsworth, P. & Plunkett, A. & İbanoğlu, S.2008. Extrusion cooking improves the nutritional characteristics of ready- to-eat expanded products. AACC International, 21-25 September, Honolulu, Hawaii.

Ben-Fayed, E., Stojceska, V. & Ainsworth, P. 2008. The incorporation of Teff (Eragrostis teff) in bread-making technology. AACC International, 21-25 September, Honolulu, Hawaii

Stojceska, V. & Ainsworth, P. 2008. Improving the quality of high-fibre breads using different enzymes. The 5th European Symposium on Enzymes in Grain Processing 31 March-2 April, IFR, UK.

Plunkett, A., Ainsworth, P., Stojceska, V., Forsell, P. & Ibanoglu, S. 2007.The effect of enzyme pre-treatment on the utilization of brewer’s spent grain in extruded snacks. First annual workshop. Austria. Control and exploitation of enzymes for added-value products, pp 30

Stojceska, V., Ainsworth P & Plunkett A. 2007. The incorporation of brewer’s spent grain as a source of dietary fibre into bread making – AACC International, San Antonio, Texas.

Ibanoglu, S., Ainsworth,P., Ibanoglu, E., Ozer, A., Plunkett, A & Stojceska, V. 2007. Effect of extrusion process on the physical and sensory properties of a nutritionally balanced gluten-free snack. First International Symposium on Gluten Free Cereal Products and Beverages, 12-14 September. Cork, Ireland, pp 77

Ng, S.K., Haigh, A.H., Gibson, A., Ainsworth, P., Plunkett, A., Parkinson, G. & Stojceska, V. 2007. Characterization of Gluten (Wheat protein) using Microwave Technique. Proceedings at ICC - 6th European Young Cereal Scientists and Technologists Workshop. 30 April-2 May.

Stojceska, V., Ainsworth, P., Plunkett, A. & Ibanoglu, S. 2006. The effect of brewer’s spent grain on the textural and functional properties of extruded ready–to-eat snacks. EFFoST annual meeting/Total Food 2006, the Hague, Holland, pp 7-8

Stojceska, V., Ainsworth, P. & Plunkett, A. 2006.The effect of different levels of corn starch on the textural and functional properties of the extruded ready–to- eat snacks. AACC International, San Francisco

Kwei, S., Ainsworth P, Gibson, A., Haigh, A., Plunkett A., Stojceska, V & Parkinson, G. 2006. A method of determining the dietary fiber content in extruded food using wave guide cells" – AACC International, San Francisco

Kwei, S., Ainsworth P., Plunkett A. & Stojceska, V. 2006. Extruded Brewer’s Spent Grain (BSG) characterization using microwave transmission line technique. ICC Gaziantep, Turkey.

Book Chapters

Ainsworth, P & Ibanoglu S (2005) Extrusion. In Brennan J (Ed) Food Processing Handbook, Wiley-VCH. (ISBN 3-527-30719-2)

Ainsworth, P & Plunkett, A (2007) Reducing salt in snack products. In Kilcast D & Angus F (Eds) . Reducing salt in foods: Practical strategies. Woodhead Publishing Ltd (ISBN 1-84569-018-4)