| 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 | 169 | 2018 |
| Sustainability of dairy and soy processing: A review on wastewater recycling Y Wang, L Serventi Journal of Cleaner Production 237, 117821, 2019 | 166 | 2019 |
| 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 | 149 | 2018 |
| 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 | 126 | 2017 |
| 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 | 119 | 2018 |
| 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 | 98 | 2017 |
| 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 and Technology 51 (11), 2433-2439, 2016 | 89 | 2016 |
| Phytochemical content and emulsifying ability of pulses cooking water JJ Damian, S Huo, L Serventi European Food Research and Technology 244, 1647-1655, 2018 | 87 | 2018 |
| 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 | 76 | 2018 |
| 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 | 68 | 2020 |
| 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 | 63 | 2018 |
| 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 | 63 | 2012 |
| 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 (5), 727-734, 2017 | 54 | 2017 |
| 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 | 52 | 2018 |
| 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 | 51 | 2018 |
| Upcycling legume water: From wastewater to food ingredients L Serventi Springer Nature, 2020 | 50 | 2020 |
| 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 and Technology 55 (2), 805-812, 2020 | 48 | 2020 |
| 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 | 43 | 2013 |
| 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 | 36 | 2017 |
| Addition of enzymes to improve sensory quality of composite wheat–cassava bread L Serventi, S Jensen, LH Skibsted, U Kidmose European Food Research and Technology 242, 1245-1252, 2016 | 33 | 2016 |
