Stefano D’Amico - Concepedia

Author

Stefano D’Amico

Also Known As

D'Amico, Stefano, S. D'AMICO, S. D’Amico, Stefano D'Amico, Stefano D'amico, Stefano D´Amico, Stefano D́Amico, Stefano D’Amico, Stefano D’amico

Publications

Citations

H-Index

Concepts

All Affiliations

BOKU University Austrian Agency for Health and Food Safety Budapest University of Technology and Economics University of Milan Kompetenzzentrum Holz

About

Stefano D’Amico is an author at BOKU University specializing in food chemistry, health sciences, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	12	13	508
2	Engineering	11	12	416
3	Business	3	3	35
4	Language Studies	2	2	21
5	Arts	1	1	14

Stefano D’Amico

Publications

1.6K

Citations

H-Index

Page 1

	Year	Citations
Fractionation and antioxidant properties of rice bran protein hydrolysates stimulated by in vitro gastrointestinal digestion Suphat Phongthai, Stefano D’Amico, Regine Schöenlechner, Food Chemistry Food ChemistryNutritionBiochemistryFood AnalysisFood Digestion	2017	226
Effects of protein enrichment on the properties of rice flour based gluten-free pasta Suphat Phongthai, Stefano D’Amico, Regine Schöenlechner, LWT Food ChemistryProtein EnrichmentRice FlourFood AnalysisAlternative Protein Source	2017	158
New chitosan formulation prevents grapevine powdery mildew infection and improves polyphenol content and free radical scavenging activity of grape and wine Marcello Iriti, Sara Vitalini, G. Di Tommaso, Australian Journal of Grape and Wine Research PolyphenolicsEngineeringFood Bioactive CompoundCrop ProtectionBiotechnology	2011	91
Comparative study of rice bran protein concentrate and egg albumin on gluten-free bread properties Suphat Phongthai, Stefano D’Amico, Regine Schöenlechner, Journal of Cereal Science Food ChemistryFood AnalysisAlternative Protein SourceGluten-free Bread PropertiesFood Engineering	2016	78
Effect of high temperature drying on gluten-free pasta properties Stefano D’Amico, Jana Mäschle, Mario Jekle, LWT Food ChemistryThermal ProcessingFood QualityHigh TemperatureFood Technology	2015	65
Effects of species and breeding on wheat protein composition Lisa Call, Mathias Kapeller, H. Grausgruber, Journal of Cereal Science Sustainable AgricultureAgricultural EconomicsCrop ScienceWheat Protein CompositionCrop Improvement	2020	62
Protein adhesives: Alkaline hydrolysis of different crop proteins as modification for improved wood bonding performance Elena Averina, Johannes Konnerth, Stefano D’Amico, Industrial Crops and Products EngineeringWheat GlutenMechanical EngineeringFood ChemistryWood Modification	2020	62
Bonding of spruce wood with wheat flour glue—Effect of press temperature on the adhesive bond strength Stefano D’Amico, Marta Hrabalova, Ulrich Müller, Industrial Crops and Products Materials ScienceEngineeringAdhesive Bond StrengthPress TemperatureMechanical Engineering	2010	57
Applicability of Yeast Fermentation to Reduce Fructans and Other FODMAPs Vera Fraberger, Lisa-Maria Call, Konrad J. Domig, Nutrients	2018	56
Nutritional composition of pot-pollen produced by stingless bees (Tetragonula biroi Friese) from the Philippines Ma. Desiree Belina‐Aldemita, Christine Opper, Matthias Schreiner, Journal of Food Composition and Analysis BiologyBotanyPlant-insect InteractionNatural SciencesEntomology	2019	48

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