Luca Serventi

Application of pulses cooking water as functional ingredients: the foaming and gelling abilities

Sophie E. Stantiall, Kylie J. Dale, Faith S. Calizo et al. · European Food Research and Technology · 2017 · 148 citations

Agriculture, Food Science, Food Engineering +13

Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pasta

Xikun Lu, Margaret A. Brennan, Luca Serventi et al. · Food Chemistry · 2018 · 148 citations · Full text

Agriculture, Food Science, Nutritional Sciences +16

Evaluation of chickpea as alternative to soy in plant-based beverages, fresh and fermented

Wang Shi, Venkata Chelikani, Luca Serventi · LWT · 2018 · 131 citations

Agriculture, Food Science, Nutritional Sciences +11

Effect of cellulase, xylanase and α-amylase combinations on the rheological properties of Chinese steamed bread dough enriched in wheat bran

Wenjun Liu, Margaret A. Brennan, Luca Serventi et al. · Food Chemistry · 2017 · 109 citations · Full text

Agriculture, Biochemistry, Food Science +15

Products of chickpea processing as texture improvers in gluten-free bread

Libby G Bird, Casey L Pilkington, Agung Saputra et al. · Food Science and Technology International · 2017 · 98 citations

Agriculture, Food Science, Nutritional Sciences +17