Zafar, I., Stojceska, V. and Tassou, S. (2023) 'Social sustainability assessments of industrial level solar energy: A systematic review'. Renewable and Sustainable Energy Reviews, 189. pp. 1 - 8. ISSN: 1364-0321 Open Access Link

Gobio-Thomas, LB., Darwish, M. and Stojceska, V. (2023) 'Review on the Economic Impacts of Solar Thermal Power Plants'. Thermal Science and Engineering Progress, 46. pp. 1 - 23. ISSN: 2451-9057 Open Access Link

Montes, MJ., Stojceska, V., Reay, D. and Ibarra, M. (2023) 'Proposal of a microchannel receiver for Fresnel technology to supply solar heat for industrial processes'. Case Studies in Thermal Engineering, 51. pp. 1 - 13. ISSN: 2214-157X Open Access Link

Tannous, H., Stojceska, V. and Tassou, SA. (2023) 'The Use of Solar Thermal Heating in SPIRE and Non-SPIRE Industrial Processes'. Sustainability, 15 (10). pp. 1 - 18.Open Access Link

Gobio-Thomas, LB., Darwish, M. and Stojceska, V. (2023) 'Environmental impacts of solar thermal power plants used in industrial supply chains'. Thermal Science and Engineering Progress, 38. pp. 1 - 12. ISSN: 2451-9049 Open Access Link

Masera, K., Tannous, H., Stojceska, V. and Tassou, S. (2022) 'An investigation of the recent advances of the integration of solar thermal energy systems to the dairy processes'. Renewable and Sustainable Energy Reviews, 172. pp. 1 - 10. ISSN: 1364-0321 Open Access Link

Stojceska, V., Parker, N. and Tassou, S. (2021) 'Reducing GHG emissions and improving cost effectiveness via energy efficiency enhancements: A case study in a biscuit industry'. Sustainability, 14 (1). pp. 1 - 11.Open Access Link

Stojceska, V. and Tassou, S. (2021) 'The use of emerging dehydration technologies in developing sustainable food supply chain', in Rajeev, B. (ed.) Future Foods Global Trends, Opportunities, and Sustainability Challenges. Cambridge, MA, USA; Oxford : Academic Press. pp. 393 - 409. ISBN 10: 0-323-91002-5. ISBN 13: 978-0-323-91001-9.

Shittu, E., Stojceska, V., Gratton, P. and Kolokotroni, M. (2020) 'Environmental impact of cool roof paint: case-study of house retrofit in two hot islands'. Energy and Buildings, 217. pp. 1 - 12. ISSN: 0378-7788 Open Access Link

Menon, A., Stojceska, V. and Tassou, SA. (2020) 'A systematic review on the recent advances of the energy efficiency improvements in non-conventional food drying technologies'. Trends in Food Science and Technology, 100 (June 2020). pp. 67 - 76. ISSN: 0924-2244

Shittu, E., Kolokotroni, M. and Stojceska, V. (2019) 'Environmental impact of the High Concentrator Photovoltaic Thermal 2000x System'. Sustainability, 11 (24). pp. 1 - 21.Open Access Link

Stojceska, V. (2019) 'Brewer’s Spent Grain from by product to health: a rich source of functional ingredients', in Preedy, VR. and Watson, RR. (eds.) Flour and Breads and Their Fortification in Health and Disease Prevention. Academic Press. pp. 189 - 198. ISBN 10: 0128146397. ISBN 13: 9780128146392.

Stojceska, V. (2017) 'An environmental evaluation of food supply chain using life cycle assessment: a case study on gluten free biscuit products'. Journal of Cleaner Production, 170. pp. 451 - 461. ISSN: 0959-6526 Open Access Link

Alaunyte, I., Stojceska, V. and Plunkett, A. (2015) 'Iron and the female athlete: a review of dietary treatment methods for improving iron status and exercise performance'. Journal of the International Society of Sports Nutrition, 12 (1). pp. 1 - 7. ISSN: 1550-2783 Open Access Link

Radovanovic, A., Stojceska, V., Plunkett, A., Jankovic, S., Milovanovic, D. and Cupara, S. (2015) 'The use of dry Jerusalem artichoke as a functional nutrient in developing extruded food with low glycaemic index'. Food Chemistry, 177. pp. 81 - 88. ISSN: 1873-7072

Tassou, SA., Kolokotroni, M., Gowreesunker, B., Stojceska, V., Azapagic, A., Fryer, P. and Bakalis, S. et al. (2015) 'Energy demand and reduction opportunities in the UK food chain'. Proceedings of Institution of Civil Engineers: Energy, 167 (3). pp. 162 - 170. ISSN: 1751-4223

Alaunyte, I., Stojceska, V., Plunkett, A. and Derbyshire, E. (2014) 'Dietary iron intervention using a staple food product for improvement of iron status in female runners'. Journal of the International Society of Sports Nutrition, 11 (1). pp. 50. ISSN: 1550-2783 Open Access Link

Potter, R., Stojceska, V. and Plunkett, A. (2014) 'An investigation of the consumer perception on the quality of the gluten and wheat free breads available on the UK market'. Journal of Food Measurement and Characterization, 8 (4). pp. 362 - 372. ISSN: 2193-4126 Open Access Link

Alaunyte, I., Stojceska, V., Plunkett, A. and Derbyshire, E. (2014) 'Cereal-based dietary iron intervention for improvement of iron status in female runners'. [Poster] Exhibited at. The Nutrition Society Summer Meeting, Glasgow, 14–17 July 2014, Carbohydrates in health: friends or foes. 14 7 2014

Stojceska, V. (2013) 'A study to investigate the attitude of non-coeliac consumers towards gluten free products'.American Association of Cereal Chemist. Albuquerque, New Mexico. 2 - 2 October. American Association of Cereal Chemist.

Stojceska, V. (2013) 'A potential use of pulse flours in developing high nutritious gluten- free products.'.GF13 - Third International Symposium on gluten-free. Cereal Products and Beverages. Vienna, Austria. 14 - 14 June. GF13 - Third International Symposium on gluten-free. Cereal Products and Beverages.

Stojceska, V. (2013) 'Fibre-enriched snack food', in Delcour, JA. and Poutanen, K. (eds.) Fibre-Rich and Wholegrain Foods: Improving Quality. Woodhead Pub Limited. pp. 389 - 406. ISBN 10: 0857090380. ISBN 13: 9780857090386.

Potter, R., Stojceska, V. and Plunkett, A. (2013) 'The use of fruit powders in extruded snacks suitable for Children's diets'. LWT, 51 (2). pp. 537 - 544. ISSN: 0023-6438

Stojceska, V., Radovanovic, AR., Cupara, S. and Plunkett, A. (2012) 'Jerusalem artichoke as a source of inulin in extruded ready-to-eat products and its effect on Glycemic index'.11th International Conference. Functional Foods and Chronic Inflammation: Science and Practical Application. . University of San Diego, San Diego, California, USA. 21 - 23 August. 11th International Conference. Functional Foods and Chronic Inflammation: Science and Practical Application.

Stojceska, V. and Butler, F. (2012) 'Investigation of reported correlation coefficients between rheological properties of the wheat bread doughs and baking performance of the corresponding wheat flours'. Trends in Food Science and Technology, 24 (1). pp. 13 - 18. ISSN: 0924-2244

Bokhari, F., Derbyshire, E., Li, W., Brennan, CS. and Stojceska, V. (2012) 'A study to establish whether food-based approaches can improve serum iron levels in child-bearing aged women'. Journal of Human Nutrition and Dietetics, 25 (1). pp. 95 - 100. ISSN: 0952-3871

Radovanovic, A., Cupara, S., Stojceska, V. and Plunkett, A. (2012) 'Jerusalem artichoke as a source of inulin in extruded ready-to-eat products and its effect on Glycaemic index'.11th International Conference. Functional Foods and Chronic Inflammation: Science and Practical Application. University of San Diego, San Diego, California, USA.

Alaunyte, I., Stojceska, V., Plunkett, A., Ainsworth, P. and Derbyshire, E. (2012) 'Improving the quality of nutrient-rich Teff (Eragrostis tef) breads by combination of enzymes in straight dough and sourdough breadmaking'. Journal of Cereal Science, 55 (1). pp. 22 - 30. ISSN: 0733-5210

Stojceska, V. (2011) 'Dietary fiber from Brewer’s Spent Grain as a functional ingredient in bread making technology', in Preedy, VR., Watson, RR. and Patel, VB. (eds.) Flour and Breads and Their Fortification in Health and Disease Prevention. Academic Press. ISBN 10: 0123808863. ISBN 13: 9780123808868.

Alaunyte, I., Stojceska, V. and Plunkett, A. (2011) 'The effects of dietary iron on female runners’ iron status and sports performance. A Pilot Intervention Study.'.Research Institute of Health & Social Change Annual Conference. Manchester, UK. Research Institute of Health & Social Change Annual Conference.

Alaynute, I., Stojceska, V., Derbyshire, E. and Ainsworth, P. (2011) 'Evaluation of Teff grain bread: nutritional benefits & sensory properties'.IUFoST Conference Abstract. IUFoST Conference Abstract.

Ng, SK., Plunkett, A., Stojceska, V., Ainsworth, P., Lamont-Black, J., Hall, J., White, C., Glendenning, S. and Russell, D. et al. (2011) 'Electro-kinetic technology as a low-cost method for dewatering food by-product'. Drying Technology: an international journal, 29 (14). pp. 1721 - 1728. ISSN: 0737-3937 Open Access Link

Stojceska, V. (2011) 'Dietary Fiber from Brewer’s Spent Grain as a Functional Ingredient in Bread Making Technology'. . pp. 171 - 181.

Stojceska, V., Ainsworth, P., Plunkett, A. and Ibanoǧlu, S. (2010) 'The advantage of using extrusion processing for increasing dietary fibre level in gluten-free products'. Food Chemistry, 121 (1). pp. 156 - 164. ISSN: 0308-8146

Stojceska, V. (2010) 'Improving the textural characteristics of brewer's spent grain breads by combination of sour dough and different enzymes', in Waldron, KW., Moates, GGK. and Faulds, CCB. (eds.) Total Food: Sustainability of teh Agri-Food Chain. Royal Society of Chemistry. ISBN 10: 1847557503. ISBN 13: 9781847557506.

Stojceska, V. (2010) 'Improving the textural characteristics of brewer's spent grain breads by combination of sour dough and different enzymes', in Waldron, KW., Moates, GGK. and Faulds, CCB. (eds.) Total Food: Sustainability of the Agri-Food Chain. Royal Society of Chemistry. ISBN 10: 1847557503. ISBN 13: 9781847557506.

Stojceska, V. and Ainsworth, P. (2009) 'Transforming food - Processing waste into added-value products'. Food Science and Technology, 23 (4). pp. 20 - 22. ISSN: 1475-3324

Stojceska, V., Ainsworth, P., Plunkett, A. and Ibanoǧlu, 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, 114 (1). pp. 226 - 232. ISSN: 0308-8146

Stojceska, V. and Butler, F. (2008) 'Digitization of farinogram plots and estimation of mixing stability'. Journal of Cereal Science, 48 (3). pp. 729 - 733. ISSN: 0733-5210

Stojceska, V. and Ainsworth, P. (2008) 'The effect of different enzymes on the quality of high-fibre enriched brewer's spent grain breads'. Food Chemistry, 110 (4). pp. 865 - 872. ISSN: 0308-8146

Stojceska, V., Ainsworth, P., Plunkett, A., Ibanoǧlu, E. and Ibanoǧlu, 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 (4). pp. 554 - 563. ISSN: 0260-8774

Stojceska, V., Ainsworth, P., Plunkett, A. and Ibanoǧlu, S. (2008) 'The recycling of brewer's processing by-product into ready-to-eat snacks using extrusion technology'. Journal of Cereal Science, 47 (3). pp. 469 - 479. ISSN: 0733-5210

Stojceska, V., Butler, F., Gallagher, E. and Keehan, D. (2007) 'A comparison of the ability of several small and large deformation rheological measurements of wheat dough to predict baking behaviour'. Journal of Food Engineering, 83 (4). pp. 475 - 482. ISSN: 0260-8774

Ng, SK., Ainsworth, P., Plunkett, A., Haigh, AD., Gibson, AAP., Parkinson, G., Stojceska, V. and Jacobs, G. et al. (2007) 'The characterisation of extruded brewer's spent grain and resistant starch using a microwave transmission line technique'. Journal of Food Engineering, 83 (4). pp. 614 - 620. ISSN: 0260-8774

Ainsworth, P., Ibanoǧlu, S., Plunkett, A., Ibanoǧlu, E. and 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 (4). pp. 702 - 709. ISSN: 0260-8774

Stojceska, V., Ktenioudaki, A., Butler, F. and Gallagher, E. (2005) 'Relating extensional rheological behaviour of wheat flour dough with bread baking performance'. AIChE Annual Meeting, Conference Proceedings. pp. 12270.