Renato Amadò - Concepedia

Author

Renato Amadò

École Polytechnique Fédérale de Lausanne ORCID

Also Known As

AMADO Renato, Amadò, Renato, Amadó, R., R AMADO, R. AMADO, R. AMADò, R. Amado, R. Amadò, RENATO AMADÒ, Renato Amado

108

Publications

5.8K

Citations

H-Index

Concepts

All Affiliations

École Polytechnique Fédérale de Lausanne ETH Zurich Agroscope Cargill (Belgium)Maastricht University

About

Renato Amadò is an author at École Polytechnique Fédérale de Lausanne specializing in food chemistry, health sciences, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	20	25	1.3K
2	Health Sciences	20	22	2.2K
3	Medicine	14	18	883
4	Natural Sciences	8	8	341
5	Public Health	6	6	1.2K

Renato Amadò

Publications

5.5K

Citations

H-Index

Page 1

	Year	Citations
Hydration Properties of Dietary Fibre and Resistant Starch: a European Collaborative Study James A. Robertson, Francois D de Monredon, Patrick Dysseler, LWT NutritionDietary FiberHydration PropertiesResistant StarchFood Processing	2000	575
Potential of Acrylamide Formation, Sugars, and Free Asparagine in Potatoes: A Comparison of Cultivars and Farming Systems Thomas M. Amrein, Sandra Bachmann, Anja Noti, Journal of Agricultural and Food Chemistry	2003	386
Acrylamide in Gingerbread: Critical Factors for Formation and Possible Ways for Reduction Thomas M. Amrein, Barbara Schönbächler, Felix Escher, Journal of Agricultural and Food Chemistry	2004	278
Wheat quality in organic and conventional farming: results of a 21 year field experiment Paul Mäder, Diana Hahn, David Dubois, Journal of the Science of Food and Agriculture NutritionAgricultural EconomicsSafe FoodConventional FarmingGrain Quality	2007	209
Influence of different types of thermal treatment on the chemical composition and physical properties of wheat bran Andrea Caprez, Eva Arrigoni, Renato Amadò, Journal of Cereal Science Health SciencesChemical CompositionFood EngineeringThermodynamicsThermal Processing	1986	200
Changes in sugars, acids, and amino acids during ripening and storage of apples (cv. Glockenapfel) Joerg. Ackermann, Monica Fischer, Renato Amadò Journal of Agricultural and Food Chemistry EngineeringAmino AcidsFood AnalysisAgricultural EconomicsAltmetric Attention Score	1992	187
Dityrosine: In vitro production and characterization Renato Amadò, Robert Aeschbach, H. Neukom Methods in enzymology on CD-ROM/Methods in enzymology BiochemistryMedicineDrug DevelopmentPharmacologyVitro Production	1984	176
Analysis of Taste-Active Compounds in an Enzymatic Hydrolysate of Deamidated Wheat Gluten Hedwig Schlichtherle‐Cerny, Renato Amadò Journal of Agricultural and Food Chemistry	2002	146
Effect of galactose content on the solution and interaction properties of guar and carob galactomannans Barry V. McCleary, Renato Amadò, Robert Waibel, Carbohydrate Research Food ChemistryEngineeringNatural PolymerCarob GalactomannansGlycobiology	1981	132
Quality Assessment of Strawberries (<i>Fragaria </i>Species) R. Azodanlou, Charly Darbellay, Jean-Luc Luisier, Journal of Agricultural and Food Chemistry Food ChemistryNutritionVolatile CompoundsBotanySeveral Cultivars	2002	128

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