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Luca Serventi
Luca Serventi
Lecturer of Food Science, Lincoln University
Verified email at lincoln.ac.nz
Title
Cited by
Cited by
Year
Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pasta
X Lu, MA Brennan, L Serventi, J Liu, W Guan, CS Brennan
Food chemistry 264, 199-209, 2018
1552018
Sustainability of dairy and soy processing: A review on wastewater recycling
Y Wang, L Serventi
Journal of Cleaner Production 237, 117821, 2019
1492019
Application of pulses cooking water as functional ingredients: The foaming and gelling abilities
SE Stantiall, KJ Dale, FS Calizo, L Serventi
European Food Research and Technology 244, 97-104, 2018
1202018
Effect of cellulase, xylanase and α-amylase combinations on the rheological properties of Chinese steamed bread dough enriched in wheat bran
W Liu, MA Brennan, L Serventi, CS Brennan
Food chemistry 234, 93-102, 2017
1192017
Evaluation of chickpea as alternative to soy in plant-based beverages, fresh and fermented
S Wang, V Chelikani, L Serventi
Lwt 97, 570-572, 2018
1042018
Products of chickpea processing as texture improvers in gluten-free bread
LG Bird, CL Pilkington, A Saputra, L Serventi
Food Science and Technology International 23 (8), 690-698, 2017
892017
How the inclusion of mushroom powder can affect the physicochemical characteristics of pasta
X Lu, MA Brennan, L Serventi, S Mason, CS Brennan
International Journal of Food Science & Technology 51 (11), 2433-2439, 2016
842016
Phytochemical content and emulsifying ability of pulses cooking water
JJ Damian, S Huo, L Serventi
European Food Research and Technology 244, 1647-1655, 2018
752018
Correlations between the phenolic and fibre composition of mushrooms and the glycaemic and textural characteristics of mushroom enriched extruded products
X Lu, MA Brennan, J Narciso, W Guan, J Zhang, L Yuan, L Serventi, ...
Lwt 118, 108730, 2020
632020
Nutritional and sensory challenges of gluten-free bakery products: a review
SE Stantiall, L Serventi
International Journal of Food Sciences and Nutrition 69 (4), 427-436, 2018
632018
Effect of soy milk powder addition on staling of soy bread
D Nilufer-Erdil, L Serventi, D Boyacioglu, Y Vodovotz
Food Chemistry 131 (4), 1132-1139, 2012
572012
Cooking water of yellow soybeans as emulsifier in gluten-free crackers
L Serventi, S Wang, J Zhu, S Liu, F Fei
European Food Research and Technology 244, 2141-2148, 2018
522018
Buckwheat flour inclusion in Chinese steamed bread: Potential reduction in glycemic response and effects on dough quality
W Liu, M Brennan, L Serventi, C Brennan
European Food Research and Technology 243, 727-734, 2017
512017
Incorporation of mushroom powder into bread dough—effects on dough rheology and bread properties
X Lu, MA Brennan, L Serventi, CS Brennan
Cereal Chemistry 95 (3), 418-427, 2018
452018
Composition of legume soaking water and emulsifying properties in gluten-free bread
S Huang, Y Liu, W Zhang, KJ Dale, S Liu, J Zhu, L Serventi
Food Science and Technology International 24 (3), 232-241, 2018
452018
Saponins from soy and chickpea: Stability during beadmaking and in vitro bioaccessibility
L Serventi, C Chitchumroonchokchai, KM Riedl, Z Kerem, MA Berhow, ...
Journal of agricultural and food chemistry 61 (27), 6703-6710, 2013
412013
Okara flours from chickpea and soy are thickeners: increased dough viscosity and moisture content in gluten‐free bread
H Lian, K Luo, Y Gong, S Zhang, L Serventi
International journal of food science & technology 55 (2), 805-812, 2020
382020
Upcycling legume water: From wastewater to food ingredients
L Serventi
Springer Nature, 2020
352020
Effect of wheat bran on dough rheology and final quality of Chinese steamed bread
W Liu, M Brennan, L Serventi, C Brennan
Cereal Chemistry 94 (3), 581-587, 2017
322017
Flax and wattle seed powders enhance volume and softness of gluten-free bread
R Krishna Kumar, M Bejkar, S Du, L Serventi
Food science and technology international 25 (1), 66-75, 2019
292019
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