| Effect of Spray-Drying and Freeze-Drying on the Composition, Physical Properties, and Sensory Quality of Pea Processing Water (Liluva) W Chen, HT Chiu, Z Feng, E Maes, L Serventi Foods 10 (6), 1401, 2021 | 30 | 2021 |
| Antimicrobial activity of tofu whey and steam blanching pea water for enhancement of shelf-life of 3D printed mashed potatoes P Sun, Y Zhang, Y Zhang, Z Feng, SJ Lee, L Serventi Food Bioscience 50, 102049, 2022 | 10 | 2022 |
| Sensory quality of upcycled legume water: Expectation vs. reality LR Hippolite, Z Feng, Y Zhang, SJ Lee, L Serventi Frontiers in Food Science and Technology 3, 1143371, 2023 | 4 | 2023 |
| Exploring faba beans (Vicia faba L.): bioactive compounds, cardiovascular health, and processing insights Z Feng, JD Morton, E Maes, L Kumar, L Serventi Critical Reviews in Food Science and Nutrition, 1-14, 2024 | 3 | 2024 |
| Carbohydrates for Energy C Wibawa, Y Huang, DH Patterson, Z Feng, L Serventi Sustainable Food Innovation, 13-28, 2023 | 2 | 2023 |
| Minerals L Serventi, GMR Wilson, Q Chen, Y Li, M Tanyitiku, Z Feng Sustainable Food Innovation, 73-90, 2023 | 1 | 2023 |
| Post-mortem metabolism and meat quality properties in five lamb muscles: A Dissertation submitted in partial fulfilment of the requirements for the Degree of Master of Science … Z Feng Lincoln University, 2020 | 1 | 2020 |
| Fat Soluble Vitamins L Serventi, Y Wang, Z Feng, M Tanyitiku Sustainable Food Innovation, 107-117, 2023 | | 2023 |
| Water Soluble Vitamins L Serventi, I Keeling, A Harris, A Craig, MR Adams, Y Bi, J Ruan, EE Ham, ... Sustainable Food Innovation, 91-106, 2023 | | 2023 |
