Concepedia

Author

Stefano Sforza

University of ParmaORCID

Also Known As

S SFORZA, S Sforza, S. SFORZA, S. Sforza, STEFANO SFORZA, Sforza, Stefano, Simone Sforza, Sofia Sforza, Stefano Sforza

276

Publications

9.1K

Citations

50

H-Index

178

Concepts

All Affiliations

University of ParmaWageningen University & ResearchFlemish Institute for Technological ResearchUniversity of Modena and Reggio Emilia
SS

About

Stefano Sforza is an author at University of Parma specializing in biochemistry, medicine, and natural sciences.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Medicine

30

57

2.1K

2

Natural Sciences

28

50

2.2K

3

Engineering

24

43

1.7K

4

Health Sciences

16

19

957

5

Public Health

8

8

283

Stefano Sforza

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171

Publications

7.9K

Citations

49

H-Index

YearCitations

Composition of black soldier fly prepupae and systematic approaches for extraction and fractionation of proteins, lipids and chitin

Augusta Caligiani, Angela Marseglia, Giulia Leni,

Food Research International

2017

327

Bioavailability oftrans-resveratrol from red wine in humans

Paola Vitaglione, Stefano Sforza, Gianni Galaverna,

Molecular Nutrition & Food Research

2005

307

Pectin content and composition from different food waste streams

Judith Müller-Maatsch, Mariangela Bencivenni, Augusta Caligiani,

Food Chemistry

2016

249

Discovery of the combined oxidative cleavage of plant xylan and cellulose by a new fungal polysaccharide monooxygenase

Matthias Frommhagen, Stefano Sforza, Adrie H. Westphal,

Biotechnology for Biofuels

2015

229

Insights into peptide nucleic acid (PNA) structural features: The crystal structure of a <scp>d</scp> -lysine-based chiral PNA–DNA duplex

Valeria Menchise, Giuseppina De Simone, Tullia Tedeschi,

Proceedings of the National Academy of Sciences

2003

153

Current Trends in Ancient Grains‐Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications

Fatma Boukid, Silvia Folloni, Stefano Sforza,

Comprehensive Reviews in Food Science and Food Safety

2017

150

A new integrated membrane process for the production of concentrated blood orange juice: Effect on bioactive compounds and antioxidant activity

Gianni Galaverna, Gianluca Di Silvestro, Alfredo Cassano,

Food Chemistry

2007

128

Enantioselective Fluorescence Sensing of Amino Acids by Modified Cyclodextrins: Role of the Cavity and Sensing Mechanism

Sara Pagliari, Roberto Corradini, Gianni Galaverna,

Chemistry - A European Journal

2004

126

Pectin oligosaccharides from sugar beet pulp: molecular characterization and potential prebiotic activity

Barbara Prandi, Stefania Baldassarre, Neha Babbar,

Food & Function

2018

109

Food wastes from agrifood industry as possible sources of proteins: A detailed molecular view on the composition of the nitrogen fraction, amino acid profile and racemisation degree of 39 food waste streams

Barbara Prandi, Andrea Faccini, Francesca Lambertini,

Food Chemistry

2019

109

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