| Nutritional aspects of food extrusion: a review S Singh, S Gamlath, L Wakeling International Journal of Food Science & Technology 42 (8), 916-929, 2007 | 1115 | 2007 |
| Colour and texture of apples high pressure processed in pineapple juice N Perera, TV Gamage, L Wakeling, GGS Gamlath, C Versteeg Innovative Food Science & Emerging Technologies 11 (1), 39-46, 2010 | 129 | 2010 |
| Composition of Pecan Cultivars Wichita and Western Schley [Carya illinoinensis (Wangenh.) K. Koch] Grown in Australia LT Wakeling, RL Mason, BR D'Arc, NA Caffin Journal of agricultural and food chemistry 49 (3), 1277-1281, 2001 | 120 | 2001 |
| Fermentation and the microbial community of Japanese koji and miso: A review JG Allwood, LT Wakeling, DC Bean Journal of Food Science 86 (6), 2194-2207, 2021 | 110 | 2021 |
| Approaches and Study Skills Inventory for Students (ASSIST) in an Introductory Course in Chemistry. S Brown, S White, L Wakeling, M Naiker Journal of University Teaching and Learning Practice 12 (3), 2015 | 86 | 2015 |
| Retention of essential amino acids during extrusion of protein and reducing sugars S Singh, L Wakeling, S Gamlath Journal of agricultural and food chemistry 55 (21), 8779-8786, 2007 | 60 | 2007 |
| Attitude to the study of chemistry and its relationship with achievement in an introductory undergraduate course. SJ Brown, S White, B Sharma, L Wakeling, M Naiker, S Chandra, ... Journal of the Scholarship of Teaching and Learning 15 (2), 33-41, 2015 | 54 | 2015 |
| The quantitative analysis of thiamin and riboflavin and their respective vitamers in fermented alcoholic beverages B Hucker, L Wakeling, F Vriesekoop Journal of agricultural and food chemistry 59 (23), 12278-12285, 2011 | 43 | 2011 |
| Investigations into the thiamine and riboflavin content of malt and the effects of malting and roasting on their final content B Hucker, L Wakeling, F Vriesekoop Journal of Cereal Science 56 (2), 300-306, 2012 | 35 | 2012 |
| Effect of spatial distribution of wax and PEG-isocyanate on the morphology and hydrophobicity of starch films D Muscat, R Adhikari, MJ Tobin, S McKnight, L Wakeling, B Adhikari Carbohydrate polymers 111, 333-347, 2014 | 28 | 2014 |
| Vitamins in brewing: presence and influence of thiamine and riboflavin on wort fermentation B Hucker, L Wakeling, F Vriesekoop Journal of the Institute of Brewing 122 (1), 126-137, 2016 | 25 | 2016 |
| A University-Wide ePortfolio Initiative at Federation University Australia: Software Analysis, Test-to-Production, and Evaluation Phases. R Hains-Wesson, L Wakeling, P Aldred International Journal of ePortfolio 4 (2), 143-156, 2014 | 23 | 2014 |
| Approaches to study in undergraduate nursing students in regional Victoria, Australia S Brown, L Wakeling, M Naiker, S White International Journal of Nursing Education Scholarship 11 (1), 155-164, 2014 | 21 | 2014 |
| Attitudes towards science among senior secondary students in Fiji S Brown, M Naiker, B Sharma, L Wakeling, J Johnson, J Mani, B Kumar, ... Wilf Malcolm Institute of Educational Research, 2020 | 20 | 2020 |
| Loss of trans‐resveratrol during storage and ageing of red wines M Naiker, S Anderson, JB Johnson, JS Mani, L Wakeling, V Bowry Australian Journal of Grape and Wine Research 26 (4), 385-387, 2020 | 20 | 2020 |
| Microscopic structure of opalescent and nonopalescent pecans LT Wakeling, RL Mason, BR D'Arcy, NA Caffin, D Gowanlock Journal of food science 68 (7), 2238-2242, 2003 | 19 | 2003 |
| Evaluation of group based inquiry oriented learning in undergraduate chemistry practicals M Naiker, L Wakeling International Journal of Innovation in Science and Mathematics Education 23 …, 2015 | 18 | 2015 |
| Supporting students’ academic literacies in post-COVID-19 times: Developing digital videos to develop students’ critical academic reading practices S Baker, C Field, JS Lee, N Saintilan Journal of University Teaching & Learning Practice 18 (4), 5, 2021 | 14 | 2021 |
| Trends in high pressure processing of foods: food quality and bioactive components S Gamlath, L Wakeling New topics in food engineering, 121-149, 2011 | 14 | 2011 |
| Food safety considerations in the production of traditional fermented products: Japanese rice koji and miso JG Allwood, LT Wakeling, LS Post, DC Bean Journal of Food Safety 43 (4), e13048, 2023 | 12 | 2023 |