Your account is not claimed yet. You can sign up with ORCID to claim your account.

Luca Serventi

Scopus Author ID ResearcherID ORCID

Publication Activity (10 Years)

Years Active: 2017-2023
Publications (10 Years): 11

Top Venues

Foods (Basel, Switzerland)

Food science and technology international = Ciencia y tecnologia de los alimentos internacional

Nutrients

International journal of food sciences and nutrition

Lincoln University

This page only lists publications with an associated author ORCID identifier.

Affiliation History

Lincoln University

New Zealand

Assistant Lecturer :: Faculty of Agriculture and Life Sciences

Publications

Annu Mehta, Luca Serventi, Lokesh Kumar, Damir Dennis Torrico
The Scoop on SCOBY (Symbiotic Culture of Bacteria and Yeast): Exploring Consumer Behaviours towards a Novel Ice Cream. Foods (Basel, Switzerland) 12 (17) (2023)
Ayana Saizen, Letitia Stipkovits, Yukiyo Muto, Luca Serventi
Fermentation of Peanut Slurry with Lactococcus lactis Species, Leuconostoc and Propionibacterium freudenreichii subsp. globosum Enhanced Protein Digestibility. Foods (Basel, Switzerland) 12 (18) (2023)
Jinghong Wang, Margaret Anne Brennan, Charles Stephen Brennan, Luca Serventi
Predictive Glycaemic Response of Pasta Enriched with Juice, Puree, and Pomace from Red Cabbage and Spinach. Nutrients 14 (21) (2022)
Luca Serventi, Charles Stephen Brennan, Rana Mustafa
Physicochemical and Sensory Evaluation of Grain-Based Food. Foods (Basel, Switzerland) 11 (9) (2022)
Megan Roozen, Luca Serventi
Ingredients from Climate Resilient Crops to Enhance the Nutritional Quality of Gluten-Free Bread. Foods (Basel, Switzerland) 11 (11) (2022)
Jinghong Wang, Margaret Anne Brennan, Luca Serventi, Charles Stephen Brennan
Impact of functional vegetable ingredients on the technical and nutritional quality of pasta. Critical reviews in food science and nutrition (2021)
Jinghong Wang, Margaret Anne Brennan, Charles Stephen Brennan, Luca Serventi
Effect of Vegetable Juice, Puree, and Pomace on Chemical and Technological Quality of Fresh Pasta. Foods (Basel, Switzerland) 10 (8) (2021)
Weijun Chen, Hoi Tung Chiu, Ziqian Feng, Evelyne Maes, Luca Serventi
Effect of Spray-Drying and Freeze-Drying on the Composition, Physical Properties, and Sensory Quality of Pea Processing Water (Liluva). Foods (Basel, Switzerland) 10 (6) (2021)
Revathy Krishna Kumar, Manmath Bejkar, Shanshan Du, Luca Serventi
Flax and wattle seed powders enhance volume and softness of gluten-free bread. Food science and technology international = Ciencia y tecnologia de los alimentos internacional 25 (1) (2018)
Sophie E Stantiall, Luca Serventi
Nutritional and sensory challenges of gluten-free bakery products: a review. International journal of food sciences and nutrition 69 (4) (2017)
San Huang, Yuling Liu, Weihan Zhang, Kylie J Dale, Silu Liu, Jingnan Zhu, Luca Serventi
Composition of legume soaking water and emulsifying properties in gluten-free bread. Food science and technology international = Ciencia y tecnologia de los alimentos internacional 24 (3) (2017)

Luca Serventi.css-eqlu8i{font-size:small;padding-left:4px;}

Publication Activity (10 Years)

Top Topics

Top Venues

Luca Serventi