Şenol İbanoğlu

Cauliflower by-products as a new source of dietary fibre, antioxidants and proteins in cereal based ready-to-eat expanded snacks

Valentina Stojceska, Paul Ainsworth, Andrew Plunkett et al. · Journal of Food Engineering · 2008 · 301 citations

Food Chemistry, Nutrition, Food Analysis +4

Effect of fermented/germinated cowpea flour addition on the rheological and baking properties of wheat flour

Elin Hallén, Şenol İbanoğlu, Paul Ainsworth · Journal of Food Engineering · 2003 · 246 citations

Food Chemistry, Food Fermentation, Health Sciences +6

The effect of extrusion cooking using different water feed rates on the quality of ready-to-eat snacks made from food by-products

Valentina Stojceska, Paul Ainsworth, Andrew Plunkett et al. · Food Chemistry · 2008 · 213 citations

Nutrition, Ready-to-eat Snacks, Agricultural Economics +7

Effect of brewers spent grain addition and screw speed on the selected physical and nutritional properties of an extruded snack

Paul Ainsworth, Şenol İbanoğlu, Andrew Plunkett et al. · Journal of Food Engineering · 2007 · 199 citations

Nutrition, Extruded Snack, Grain Addition +5

The advantage of using extrusion processing for increasing dietary fibre level in gluten-free products

Valentina Stojceska, Paul Ainsworth, Andrew Plunkett et al. · Food Chemistry · 2009 · 136 citations

Nutrition, Gluten-free Products, Agricultural Economics +7