A systematic review of multi-actor sociocultural perceptions of regenerative agriculture
Jones, H. E., Kemper, J. A., Conroy, D. M., Veer, E., & White, S. (2026). A systematic review of multi-actor sociocultural perceptions of regenerative agriculture. Outlook on Agriculture, 1. https://doi.org/10.1177/00307270261446290
Effect of pea (Pisum sativum) cooking water on the in vitro predicted glycaemic response of wheat pasta
Zhang, Y., Burrow, K., Kim, E. H.-J., Morgenstern, M. P., Chelikani, V., & Serventi, L. (2026). Effect of pea (Pisum sativum) cooking water on the in vitro predicted glycaemic response of wheat pasta. Journal of the Science of Food and Agriculture, 106(5), 3001–3012. https://doi.org/10.1002/jsfa.70408
Chemical Composition and In Sacco Degradation Kinetics of Four Common Biowastes in Canterbury
Olszewski, A. S. E., Mangwe, M., Robinson, B., Whitehead, D., & Bryant, R. H. (2026). Chemical composition and in sacco degradation kinetics of four common biowastes in Canterbury. New Zealand Journal of Agricultural Research, 69, e70010. https://doi.org/10.1002/jag2.70010
Preferential Binding of Polyphenols in Blackcurrant Extracts with Milk Proteins and the Effects on the Bioaccessibility and Antioxidant Activity of Polyphenols
Mao, T., Akshit, F., Matiwalage, I., Sasidharan, S., Alvarez, C. M., Wescombe, P., & Mohan, M. S. (2024). Preferential Binding of Polyphenols in Blackcurrant Extracts with Milk Proteins and the Effects on the Bioaccessibility and Antioxidant Activity of Polyphenols. Foods, 13(4), 515. https://doi.org/10.3390/foods13040515
Evaluation of the protein profile and emulsifying properties of legume wastewater as emulsifier in circular food applications
Zhang, Y., Kim, E. H.-J., & Serventi, L. (2024). Evaluation of the protein profile and emulsifying properties of legume wastewater as emulsifier in circular food applications. LWT, 202. https://doi.org/10.1016/j.lwt.2024.116320
Do consumers care about environmentally sustainable attributes along the food supply chain? —A systematic literature review
Yang, W., Anh, B. & Le, P. (2023). Do consumers care about environmentally sustainable attributes along the food supply chain? —A systematic literature review. AIMS Agriculture and Food, 8(2), 513–533. https://doi.org/10.3934/agrfood.2023027
Evaluation of Sensory and Physicochemical Characteristics of Vitamin B12 Enriched Whole-Meal Sourdough Bread Fermented with Propionibacterium freudenreichii
Zhang, Y., Momoisea, P., Lin, Q., Liang, J., Burrow, K., & Serventi, L. (2023). Evaluation of Sensory and Physicochemical Characteristics of Vitamin B12 Enriched Whole-Meal Sourdough Bread Fermented with Propionibacterium freudenreichii. Sustainability (Switzerland), 15(10). https://doi.org/10.3390/su1510815
Grubs up: Multiple enactments of insects as food in Aotearoa/New Zealand
Hyde, C. (2022). Grubs up: Multiple enactments of insects as food in Aotearoa/New Zealand. New Zealand Sociology, 37(2), 94–106.
Antimicrobial activity of tofu whey and steam blanching pea water for enhancement of shelf-life of 3D printed mashed potatoes.
Sun, P., Zhang, Y., Zhang, Y., Feng, Z., Lee, S. J., & Serventi, L. (2022). Antimicrobial activity of tofu whey and steam blanching pea water for enhancement of shelf-life of 3D printed mashed potatoes. Food Bioscience, 50. https://doi.org/10.1016/j.fbio.2022.102049
Soil mineral nitrogen regulation by a novel porous material in structurally degraded soils
Xu, L., Yu, Q., Wang, M., Xu, S., Shi, X., Zhao, X., Yang, J., Xie, X., Gao, J., & Zhang, Y. (2022). Soil mineral nitrogen regulation by a novel porous material in structurally degraded soils. Journal of the Science of Food and Agriculture, 102(14), 6285–6292. https://doi.org/10.1002/jsfa.11977