日期 影响因子
日期:
2020 年 — 2026 年
2020
2021
2022
2023
2024
2025
2026
影响因子:
–

Health Benefits of Vegetarian Diets: An Insight into the Main Topics

素食的健康益处：主要议题概览

期刊:Foods
影响因子:5.1
doi:10.3390/foods13152398
Baroni, Luciana; Rizzo, Gianluca; Galchenko, Alexey Vladimirovich; Zavoli, Martina; Serventi, Luca; Battino, Maurizio
发表日期：2024
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Fermentation of Peanut Slurry with Lactococcus lactis Species, Leuconostoc and Propionibacterium freudenreichii subsp. globosum Enhanced Protein Digestibility

利用乳酸乳球菌、明串珠菌和球形丙酸杆菌发酵花生浆可提高蛋白质消化率

期刊:Foods
影响因子:5.1
doi:10.3390/foods12183447
Saizen, Ayana; Stipkovits, Letitia; Muto, Yukiyo; Serventi, Luca
发表日期：2023
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Physicochemical and Sensory Evaluation of Grain-Based Food

谷物食品的理化性质和感官评价

期刊:Foods
影响因子:5.1
doi:10.3390/foods11091237
Serventi, Luca; Brennan, Charles; Mustafa, Rana
发表日期：2022
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Ingredients from Climate Resilient Crops to Enhance the Nutritional Quality of Gluten-Free Bread

采用气候适应性作物制成的原料，提升无麸质面包的营养品质

期刊:Foods
影响因子:5.1
doi:10.3390/foods11111628
Roozen, Megan; Serventi, Luca
发表日期：2022
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Predictive Glycaemic Response of Pasta Enriched with Juice, Puree, and Pomace from Red Cabbage and Spinach.

添加红甘蓝和菠菜汁、泥和果渣的意大利面的血糖反应预测

期刊:Nutrients
影响因子:5
doi:10.3390/nu14214575
Wang Jinghong, Brennan Margaret Anne, Brennan Charles Stephen, Serventi Luca
发表日期：2022
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Saponins from soy and chickpea: stability during beadmaking and in vitro bioaccessibility

大豆和鹰嘴豆皂苷：制珠过程中的稳定性及体外生物可及性

期刊:Journal of Agricultural and Food Chemistry
影响因子:6.2
doi:10.1021/jf401597y
Serventi, Luca; Chitchumroonchokchai, Chureeporn; Riedl, Ken M; Kerem, Zohar; Berhow, Mark A; Vodovotz, Yael; Schwartz, Steven J; Failla, Mark L
发表日期：2013
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