Luca Serventi

Employment

• Plant & Food Research Team Leader, Food Chemistry and Functionality
  2024 - Present
• Lincoln University Senior Lecturer
  2015 - 2024

Education

Education history is unavailable.

Projects & Funding

Projects & funding information is unavailable.

Publications (62)

• Physicochemical, nutritional, antioxidant, and glycaemic properties of gluten-free cassava bread enriched with nettle leaf and watermelon peel powders
  Food and Humanity 2026 DOI: 10.1016/j.foohum.2026.101235
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• Vitamin B12 synthesis in sauerkraut juice via Propionibacterium freudenreichii globosum fermentation
  Food and Humanity 2025 DOI: 10.1016/j.foohum.2025.100898
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• Exploring the effects of packaging on consumer experience and purchase behaviour: insights from eye tracking and facial expressions on orange juice
  Annu Mehta, Luca Serventi, Lokesh Kumar +1 more
  International Journal of Food Science and Technology 2024 DOI: 10.1111/ijfs.16885
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• Upcycling aquafaba and liluva (food processing wastewater of legumes) into new value-added products
  Current Opinion in Food Science 2024 DOI: 10.1016/j.cofs.2024.101197
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• Fermentation of Peanut Slurry with Lactococcus lactis Species, Leuconostoc and Propionibacterium freudenreichii subsp. globosum Enhanced Protein Digestibility
  Foods 2023 DOI: 10.3390/foods12183447
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• The Scoop on SCOBY (Symbiotic Culture of Bacteria and Yeast): Exploring Consumer Behaviours towards a Novel Ice Cream
  Annu Mehta, Luca Serventi, Lokesh Kumar +1 more
  Foods 2023 DOI: 10.3390/foods12173152
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• Evaluation of Sensory and Physicochemical Characteristics of Vitamin B12 Enriched Whole-Meal Sourdough Bread Fermented with Propionibacterium freudenreichii
  Sustainability 2023 DOI: 10.3390/su15108157
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• Fat Soluble Vitamins
  2023 DOI: 10.1007/978-3-031-12358-0_8
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• Lipids
  2023 DOI: 10.1007/978-3-031-12358-0_5
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• Minerals
  2023 DOI: 10.1007/978-3-031-12358-0_6
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• Protein
  2023 DOI: 10.1007/978-3-031-12358-0_4
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• Understanding New Foods: Water Quality
  2023 DOI: 10.1007/978-3-031-12358-0_13
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• Water Soluble Vitamins
  2023 DOI: 10.1007/978-3-031-12358-0_7
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• Antimicrobial activity of tofu whey and steam blanching pea water for enhancement of shelf-life of 3D printed mashed potatoes
  Food Bioscience 2022 DOI: 10.1016/j.fbio.2022.102049
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• Anticancer Properties of Aqueous Extracts from Leguminosae
  Nutraceuticals 2022 DOI: 10.3390/nutraceuticals2040025
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• Predictive Glycaemic Response of Pasta Enriched with Juice, Puree, and Pomace from Red Cabbage and Spinach
  Jinghong Wang, Margaret Anne Brennan, Charles Stephen Brennan +1 more
  Nutrients 2022 DOI: 10.3390/nu14214575
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• Impact of functional vegetable ingredients on the technical and nutritional quality of pasta
  Jinghong Wang, Margaret Anne Brennan, Luca Serventi +1 more
  Critical Reviews in Food Science and Nutrition 2022 DOI: 10.1080/10408398.2021.1895712
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• Ingredients from Climate Resilient Crops to Enhance the Nutritional Quality of Gluten-Free Bread
  Foods 2022 DOI: 10.3390/foods11111628
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• Physicochemical and Sensory Evaluation of Grain-Based Food
  Luca Serventi, Charles Stephen Brennan, Rana Mustafa
  Foods 2022 DOI: 10.3390/foods11091237
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• Effect of Vegetable Juice, Puree, and Pomace on Chemical and Technological Quality of Fresh Pasta
  Jinghong Wang, Margaret Anne Brennan, Charles Stephen Brennan +1 more
  Foods 2021 DOI: 10.3390/foods10081931
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