Luca Serventi

2.1k total citations
58 papers, 1.5k citations indexed

About

Luca Serventi is a scholar working on Food Science, Nutrition and Dietetics and Plant Science. According to data from OpenAlex, Luca Serventi has authored 58 papers receiving a total of 1.5k indexed citations (citations by other indexed papers that have themselves been cited), including 39 papers in Food Science, 37 papers in Nutrition and Dietetics and 15 papers in Plant Science. Recurrent topics in Luca Serventi's work include Food composition and properties (31 papers), Microbial Metabolites in Food Biotechnology (16 papers) and Proteins in Food Systems (15 papers). Luca Serventi is often cited by papers focused on Food composition and properties (31 papers), Microbial Metabolites in Food Biotechnology (16 papers) and Proteins in Food Systems (15 papers). Luca Serventi collaborates with scholars based in New Zealand, United States and China. Luca Serventi's co-authors include Charles S. Brennan, Margaret A. Brennan, Yifei Wang, Xikun Lu, Venkata Chelikani, Yael Vodovotz, Wenqiang Guan, Jianfu Liu, Silu Liu and Elena Vittadini and has published in prestigious journals such as SHILAP Revista de lepidopterología, Journal of Cleaner Production and Journal of Agricultural and Food Chemistry.

In The Last Decade

Luca Serventi

57 papers receiving 1.5k citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name h Career Trend Papers Cites
Luca Serventi New Zealand 23 924 797 388 201 129 58 1.5k
Jian‐Ya Qian China 23 951 1.0× 801 1.0× 471 1.2× 202 1.0× 89 0.7× 81 1.8k
Marcela Gaytán‐Martínez Mexico 26 1.2k 1.3× 1.2k 1.5× 595 1.5× 188 0.9× 251 1.9× 115 2.2k
Teresa De Pilli Italy 23 812 0.9× 611 0.8× 389 1.0× 95 0.5× 182 1.4× 65 1.4k
Lisa Granchi Italy 25 1.1k 1.2× 354 0.4× 528 1.4× 458 2.3× 109 0.8× 62 1.5k
Eugénie Kayitesi South Africa 26 1.0k 1.1× 971 1.2× 746 1.9× 253 1.3× 166 1.3× 66 2.0k
Renata Różyło Poland 25 1.1k 1.2× 1.1k 1.4× 458 1.2× 109 0.5× 459 3.6× 110 2.0k
Georgiana Gabriela Codină Romania 23 952 1.0× 814 1.0× 392 1.0× 101 0.5× 139 1.1× 106 1.5k
Mian Kamran Sharif Pakistan 20 721 0.8× 582 0.7× 421 1.1× 228 1.1× 129 1.0× 66 1.5k
Honghai Hu China 17 626 0.7× 525 0.7× 295 0.8× 206 1.0× 53 0.4× 58 1.2k
Vlad Mureşan Romania 22 874 0.9× 460 0.6× 325 0.8× 169 0.8× 212 1.6× 108 1.4k

Countries citing papers authored by Luca Serventi

Since Specialization
Citations

This map shows the geographic impact of Luca Serventi's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Luca Serventi with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Luca Serventi more than expected).

Fields of papers citing papers by Luca Serventi

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Luca Serventi. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Luca Serventi. The network helps show where Luca Serventi may publish in the future.

Co-authorship network of co-authors of Luca Serventi

This figure shows the co-authorship network connecting the top 25 collaborators of Luca Serventi. A scholar is included among the top collaborators of Luca Serventi based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Luca Serventi. Luca Serventi is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

20 of 20 papers shown
1.
Wolf, Robert Christian, et al.. (2025). Effect of lactic fermentation and matrix on phenolic content, bioaccessibility, and scavenging activity of beetroot beverages. European Food Research and Technology. 251(4). 483–492. 3 indexed citations
2.
Serventi, Luca, et al.. (2025). Vitamin B12 synthesis in sauerkraut juice via Propionibacterium freudenreichii globosum fermentation. Food and Humanity. 5. 100898–100898.
3.
Feng, Ziqian, James D. Morton, Evelyne Maes, Lokesh Kumar, & Luca Serventi. (2024). Proximate composition, peptide characterization and bioactive properties of faba bean blanching water. Food Research International. 200. 115426–115426. 1 indexed citations
4.
Serventi, Luca, et al.. (2024). Upcycling aquafaba and liluva (food processing wastewater of legumes) into new value-added products. Current Opinion in Food Science. 58. 101197–101197. 4 indexed citations
5.
Zhang, Yanyu, Esther H.‐J. Kim, & Luca Serventi. (2024). Evaluation of the protein profile and emulsifying properties of legume wastewater as emulsifier in circular food applications. LWT. 202. 116320–116320. 4 indexed citations
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Feng, Ziqian, et al.. (2023). Sensory quality of upcycled legume water: Expectation vs. reality. SHILAP Revista de lepidopterología. 3. 4 indexed citations
9.
Serventi, Luca, et al.. (2023). The Scoop on SCOBY (Symbiotic Culture of Bacteria and Yeast): Exploring Consumer Behaviours towards a Novel Ice Cream. Foods. 12(17). 3152–3152. 3 indexed citations
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Kumar, Lokesh, et al.. (2023). Exploring the textural dynamics of dairy and plant-based yoghurts: A comprehensive study. Food Research International. 171. 113058–113058. 17 indexed citations
12.
Serventi, Luca, et al.. (2023). Exploring the effects of packaging on consumer experience and purchase behaviour: insights from eye tracking and facial expressions on orange juice. International Journal of Food Science & Technology. 59(11). 8445–8460. 7 indexed citations
13.
Zhang, Yuwei, et al.. (2022). Antimicrobial activity of tofu whey and steam blanching pea water for enhancement of shelf-life of 3D printed mashed potatoes. Food Bioscience. 50. 102049–102049. 13 indexed citations
14.
Wang, Jinghong, Margaret A. Brennan, Luca Serventi, & Charles S. Brennan. (2021). Impact of functional vegetable ingredients on the technical and nutritional quality of pasta. Critical Reviews in Food Science and Nutrition. 62(22). 6069–6080. 22 indexed citations
15.
Gong, Yu-Xin, et al.. (2019). Okara flours from chickpea and soy are thickeners: increased dough viscosity and moisture content in gluten‐free bread. International Journal of Food Science & Technology. 55(2). 805–812. 39 indexed citations
16.
Serventi, Luca, Elena Vittadini, & Yael Vodovotz. (2017). Effect of chickpea protein concentrate on the loaf quality of composite soy-wheat bread. LWT. 89. 400–402. 21 indexed citations
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Serventi, Luca, Chureeporn Chitchumroonchokchai, Kenneth M. Riedl, et al.. (2013). Saponins from Soy and Chickpea: Stability during Beadmaking and in Vitro Bioaccessibility. Journal of Agricultural and Food Chemistry. 61(27). 6703–6710. 35 indexed citations
19.
Serventi, Luca. (2011). Development of saponin-rich baked goods. OhioLink ETD Center (Ohio Library and Information Network). 2 indexed citations
20.
Serventi, Luca, Joseph R. Sachleben, & Yael Vodovotz. (2011). Effect of Soy Addition on Microwavable Pocket‐Type Flat Doughs. Journal of Food Science. 76(5). E392–8. 3 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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