Stefano D’Amico

Fractionation and antioxidant properties of rice bran protein hydrolysates stimulated by in vitro gastrointestinal digestion

Suphat Phongthai, Stefano D’Amico, Regine Schöenlechner et al. · Food Chemistry · 2017 · 226 citations

Food Chemistry, Nutrition, Biochemistry +6

Effects of protein enrichment on the properties of rice flour based gluten-free pasta

Suphat Phongthai, Stefano D’Amico, Regine Schöenlechner et al. · LWT · 2017 · 158 citations

Food Chemistry, Protein Enrichment, Rice Flour +4

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 et al. · Australian Journal of Grape and Wine Research · 2011 · 91 citations

Polyphenolics, Engineering, Food Bioactive Compound +13

Comparative study of rice bran protein concentrate and egg albumin on gluten-free bread properties

Suphat Phongthai, Stefano D’Amico, Regine Schöenlechner et al. · Journal of Cereal Science · 2016 · 78 citations

Food Chemistry, Food Analysis, Alternative Protein Source +8

Effect of high temperature drying on gluten-free pasta properties

Stefano D’Amico, Jana Mäschle, Mario Jekle et al. · LWT · 2015 · 65 citations

Food Chemistry, Thermal Processing, Food Quality +3