Rocco Di Stefano - Concepedia

Author

Rocco Di Stefano

Azienda Sanitaria Locale di Asti

Also Known As

Di Stefano, R., E E Creppy, R Di Stefano, R. Di Stefano, R. di Stefano, Rocco Di Stefano, Rocco Stefano

102

Publications

1.1K

Citations

H-Index

Concepts

All Affiliations

Azienda Sanitaria Locale di Asti Regione Siciliana University of Palermo University of Castilla-La Mancha University of Évora

About

Rocco Di Stefano is an author at Azienda Sanitaria Locale di Asti specializing in food chemistry, biosynthesis, and biochemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Biochemistry	5	5	461
2	Engineering	4	4	340
3	Health Sciences	4	4	142
4	Medicine	2	2	60
5	Natural Sciences	2	2	58

Rocco Di Stefano

Publications

896

Citations

H-Index

Page 1

	Year	Citations
Description of theβ-glucosidase activity of wine yeasts José Juan Mateo, Rocco Di Stefano Food Microbiology Food ChemistryBiosynthesisBiochemistryYeastWine Yeasts	1997	143
Influence of yeast strain on ochratoxin A content during fermentation of white and red must Francesca Cecchini, M. Morassut, Emilia García Moruno, Food Microbiology BiosynthesisEngineeringFood FermentationBiochemistryOchratoxin A Content	2005	123
Hydrolysis and transformation of terpene glycosides from muscat must by different yeast species M. Fernández-González, Rocco Di Stefano Food Microbiology BiosynthesisEngineeringBiotransformationBiochemistryGlycobiology	2002	114
Fractionation of glycoside precursors of aroma in grapes and wine José Juan Mateo, N. Gentilini, Tomás Huerta, Journal of Chromatography A Food ChemistryAgricultural ChemistryBiosynthesisGlycobiologyGlycoside Precursors	1997	70
Treatment with Yeast to Reduce the Concentration of Ochratoxin A in Red Wine Emilia García Moruno, Chiara Sanlorenzo, Barbara Boccaccino, American Journal of Enology and Viticulture Industrial MycologyRed WinesActive Dry YeastMycotoxin FormationFood Mycology	2005	66
A traceability study on the Moscato wine chain Maurizio Aceto, Elisa Robotti, Matteo Oddone, Food Chemistry Software MaintenanceDependency AnalysisSoftware RepositoryEngineeringProgram Analysis	2012	64
Glycosidic aroma compounds of some Portuguese grape cultivars María João Cabrita, Ana Maria Costa Freitas, Olga Laureano, Journal of the Science of Food and Agriculture Food ChemistryAgricultural ChemistryPortuguese GrapesFlavoromicsHealth Sciences	2006	61
Aroma compounds in varietal wines from Alentejo, Portugal María João Cabrita, Ana Maria Costa Freitas, Olga Laureano, Journal of Food Composition and Analysis Food ChemistryFood QualityTanninVarietal WinesChemical Composition	2006	47
Modulation of Geraniol Metabolism During Alcohol Fermentation Enrico Vaudano, Emilia García Moruno, Rocco Di Stefano Journal of the Institute of Brewing BiologyFood ChemistryAlcohol FermentationBiosynthesisMetabolic Pathways	2004	42
Fractionation of glycoside aroma precursors in neutral grapes. Hydrolysis and conversion by Saccharomyces cerevisiae M. Fernández-González, Rocco Di Stefano LWT BiosynthesisEngineeringFood FermentationBiochemistrySaccharomyces Cerevisiae	2004	39

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