Stefano D'Amico

Lectures

• Year: 2024 -  The impact of sourdough on processing properties of einkorn dough

  Autoren: D'Amico, V; Landkammer, C; Sukop, U; Zwirzitz, B; D'Amico, S; Domig, K J; Bender, D;

  Event: 38. Jahrestagung der Österreichischen Gesellschaft für Hygiene, Mikrobiologie und Präventivmedizin 2024

• Year: 2024 -  Effect of wet-fractionation of maize on the efficient arabinoxylan and protein recovery

  Autoren: Sukop U; Höfler K; Boyaciyan C; D‘Amico S; Jekle M; Schönlechner R; Domig K; Bender D

  Event: 8th Cereals & Europe Spring Meeting

• Year: 2024 -  Enzymatisch erzeugte Protein-Arabinoxylan-Netzwerke zur Stabilisierung glutenfreier Systeme

  Autoren: Sukop, U; Höfler, K; Reiter, E; D'Amico, S; Jekle, M; Boyaciyan, C; Zettel, V; Bender, D; Schönlechner, R; Domig, K

  Event: 10. DACH Tagung 2024

• Year: 2020 -  Impact of environmental conditions on the occurrence of ATIs in bread wheat

  Autoren: Call L., Haider E., Reiter E., Flamm C., Schoenlechner R., Grausgruber H., D'Amico S.

  Event: 70. Tagung der Vereinigung der Pflanzenzüchter und Saatgutkaufleute Österreichs 2019

• Year: 2020 -  Degradation of Amylase-Trypsin Inhibitors by LAB

  Autoren: D’Amico, S; Fraberger, V; Domig K.J;

  Event: 1st ATI Workshop

• Year: 2020 -  ATI synthesis in the developing wheat grain

  Autoren: Grausgruber H., Call L., Haider E., Reiter E., D'Amico S.

  Event: 1st International ATI Workshop 2020

• Year: 2019 -  Impacts of Triticum species and breeding on wheat protein composition

  Autoren: Call, L; Kapeller, M; Grausgruber, H; Reiter, E; Schoenlechner, R; D'Amico, S

  Event: 4. Linzer Kontaminantentagung 2019

• Year: 2019 -  Potential von Hefen zur Reduktion von FODMAPs

  Autoren: Fraberger V., Call L.-M., Domig K.J., D’Amico S.

  Event: GDL Forum Sauerteig VI

• Year: 2019 -  Development of a reference material for gluten analysis

  Autoren: S. Tömösközi, E. Schall, L. Hajas, Zs. Bugyi, K. Török, K. Scherf, S. D’Amico, R. Schoenlechner, P. Koehler, R. Poms

  Event: 3rd MoniQA International Symposium - Food Fraud Prevention and Effective Food Allergen Management

• Year: 2019 -  Einfluss der Umweltbedingungen auf antinutritive Inhaltsstoffe im Weizen

  Autoren: Call, L; Grausgruber, H; Schoenlechner, R; Reiter, E; Flamm, C; D'Amico, S

  Event: 5. ICC DACH Tagung 2019

• Year: 2019 -  Sauerteigmikrobiota - Zwischen Tradition und Moderne

  Autoren: Fraberger V., Unger C., D'Amico S., Domig K.J.

  Event: 74. ALVA Jahrestagung 2019 - Weinbau und Klima

• Year: 2019 -  DEVELOPMENT OF A GLUTEN REFERENCE MATERIAL.

  Autoren: Sándor Tömösközi, Eszter Schall, Lívia Hajas, Zsuzsanna Bugyi, Kitti Török, Katharina Scherf, Stefano D’Amico, Regine Schoenlechner, Peter Koehler, Roland Poms

  Event: 19th ICC Conference 2019 - Science meets Technology

• Year: 2019 -  REFERENCE MATERIAL DEVELOPMENT FOR GLUTEN QUANTIFICATION.

  Autoren: Bugyi Zs., Schall E., Hajas L., Török K., Scherf K., D’Amico S., Schoenlechner R., Koehler P., Poms R., Tömösközi S.

  Event: 5th International Symposium on Gluten-Free Cereal Products and Beverages GF 2019

• Year: 2019 -  Sourdough-related yeasts and the applicability to reducte fructans

  Autoren: Fraberger V., Call L.-M., Domig K.J., D'Amico S.

  Event: 19th ICC Conference 2019 - Science meets Technology

• Year: 2019 -  Gluten-free sourdough breads based on buckwheat or millet flour: effects of selected lactobacilli on the functional properties of breads.

  Autoren: Regine Schoenlechner, Denisse Bender, Vera Fraberger, Palma Szepasvári, Stefano D’Amico, Sandor Tömösközi, Giada Cavazzi, Henry Jäger, Konrad J. Domig

  Event: 19th ICC Conference 2019 - Science meets Technology

• Year: 2019 -  Determination of Amylase-Trypsin-Inhibitors in Wheat

  Autoren: Call, L; Reiter, E; Strnad, I; Wenger-Oehn, G; Grausgruber, H; Schoenlechner, R; D'Amico, S

  Event: 19th ICC Conference 2019 - Science meets Technology

• Year: 2019 -  The applicability of sourdough-related yeasts in the production of low FODMAP products

  Autoren: Fraberger V., Call L.-M., Domig K.J., D'Amico S.

  Event: 8th Congress of European Microbiologists FEMS 2019

• Year: 2019 -  Exploiting genetic diversity in wheat breeding to improve the nutritional value

  Autoren: Grausgruber H., Call L., D'Amico S., Reiter E., Böhmdorfer S., Schönlechner R.

  Event: Wheat diversity & human health

• Year: 2018 -  Potential of isolated arabinoxylans to improve the functional properties of gluten-free bread

  Autoren: Denisse Bender, Elena Zand, Markus Regner, Stefano D’Amico, Renata Nemeth, Sandor Tömösközi and Regine Schoenlechner

  Event: LACC4 - 4th ICC Latin American Cereals Conference

• Year: 2018 -  Improved reference materials for gluten analysis. [Poster]

  Autoren: 12. Katharina Scherf, Eszter Schall, Lívia Hajas, Zsuzsanna Bugyi, Kitti Török, Stefano D’Amico, Regine Schoenlechner, Peter Koehler, Roland Poms, Sándor Tömösközi

  Event: 2nd International MoniQA Symposium on Food Fraud Prevention and Effective Food Allergen Management 2018

• Year: 2018 -  Amylase-Trypsin-Inhibitoren (ATIs) in Österreichischen Weizen

  Autoren: D’Amico, S; Call, L; Wenger-Oehn, G; Reiter, E; Schönlechner, R; Grausgruber, H;

  Event: 7. Frühjahrestagung des Weihenstephaner Instituts für Getreideforschung WIG 2018

• Year: 2018 -  Occurence of amylase-trypsin-hinhibitors in Austrian wheats and their trypsin inhibition

  Autoren: D'Amico S., Call L., Reiter E., Schoenlechner R., Grausgruber H.

  Event: LACC/IGW, 4th ICC Latin American Cereal Conference

• Year: 2018 -  Weizensensitivität und Amylase-Trypsin- Inhibitoren - was steckt dahinter?

  Autoren: Stefano D‘Amico, Lisa Call, Elisabeth Reiter, GiselaWenger-Öhn, Heinrich Grausgruber und Regine Schönlechner

  Event: 4. D-A-CH Tagung für angewandte Getreidewissenschaften 2018

• Year: 2018 -  Optimization of millet and buckwheat sourdough-breads added with arabinoxylans. [Poster]

  Autoren: Denisse Bender, Elena Zand, Stefano D’Amico, Renata Nemeth, Sandor Tömösközi and Regine Schoenlechner

  Event: Cereals and Grains 2018

• Year: 2018 -  Fermentation profile of sourdough specific yeasts with special focus on fructans

  Autoren: Fraberger, V.; Call, L.; Ammer, C.; Domig, K.J.; D’Amico, S;

  Event: 5th International ISEKI Food Conference 2018

• Year: 2018 -  Verbesserung von Hirse- und Buchweizen-Sauerteigbroten mit Arabinoxylanen

  Autoren: Denisse Bender, Markus Regner, Stefano D’Amico, Renata Nemeth, Sandor Tömösközi und Regine Schoenlechner

  Event: ÖGE Jahrestagung 2018 - Ernährungstrends, Lebensstil und Sporternährung

• Year: 2018 -  Development of a gluten reference material suitable for gluten analytical methods

  Autoren: Eszter Schall, Lívia Hajas, Kitti Török, Zsuzsanna Bugyi, Katharina Scherf, Stefano D’Amico, Regine Schönlechner, Peter Koehler, Roland Poms, Sándor Tömösközi

  Event: Meeting of the Working Group on Prolamin Analysis and Toxicity

• Year: 2018 -  Towards the development of a new gluten reference material

  Autoren: Sandor Tömösközi, Livia Hajas, Eszter Schall, Katharina Scherf, Zsuzsanna Bugyi, Kitti Török, Stefano D'Amico, Regine Schoenlechner, Peter Koehler, Roland E. Poms

  Event: LACC4 - 4th ICC Latin American Cereals Conference

• Year: 2017 -  Influence of different starter cultures on technological properties of gluten-free sourdough bread

  Autoren: Denisse Bender, Lisa Papp, Palma Szepasvári, Stefano D’Amico, Konrad Domig, Sandor Tömösközi and Regine Schoenlechner

  Event: 16th European Young Cereal Scientists and Technologists Workshop 2017

• Year: 2017 -  Insights from the trajectories of organic farming in Austria, Italy, and France

  Autoren: Darnhofer, I., D'Amico, S., Fouilleux, E.

  Event: XXVII Congress of the European Society for Rural Sociology

• Year: 2017 -  ATIs und FODMAPS in Weizengebäck

  Autoren: D’Amico, S; Call, L; Reiter, E; Grausgruber, H; Wenger-Oehn, G; Schoenlechner, R;

  Event: 3. D-A-CH Tagung für angewandte Getreidewissenschaften 2017

• Year: 2017 -  Influence of different starter cultures on technological properties of gluten-free sourdough bread

  Autoren: Denisse Bender, Lisa Papp, Palma Szepasvári, Stefano D’Amico, Konrad Domig, Sandor Tömösközi and Regine Schoenlechner

  Event: 16th European Young Cereal Scientists and Technologists Workshop 2017

• Year: 2017 -  Health concerns and market trends drive research efforts of cereal science in the EU

  Autoren: D’Amico, S; Frauenlob, J; Schoenlechner, R;

  Event: APGC - 1st ICC Asia-Pacific Grain Conference

• Year: 2017 -  Composition of dietary fibre in different wheat species and varieties from Austria

  Autoren: Call, L; D'Amico, S; Reiter, E; Grausgruber, H; Schoenlechner, R;

  Event: Wole Grain Summit 2017

• Year: 2017 -  SELECTION CRITERIA FOR WHEAT VARIETIES AS BASIS FOR A NEW GLUTEN REFERENCE MATERIAL

  Autoren: Tömösközi, S; Hajas, L; Schall, E;, Scherf, K; Török, K; Koehler, P; D’Amico, S; Schönlechner, R; Poms, R;

  Event: APGC - 1st ICC Asia-Pacific Grain Conference

• Year: 2017 -  Einfluss der Frostung auf die Qualität von vorgegarten TK-Teiglingen

  Autoren: Frauenlob, J; Tatschl, E; D'Amico, S; Schoenlechner, R;

  Event: 31. Detmolder Studientage

• Year: 2017 -  Ballaststoffzusammensetzung alter und moderner österreichischer Weizensorten.

  Autoren: Lisa Call, Stefano D’Amico, Elisabeth Reiter, Heinrich Grausgruber und Regine Schönlechner

  Event: ÖGE-Jahrestagung 2017 - Ernährungstrends und aktuelle Fragen der Nachhaltigkeit

• Year: 2017 -  MILLING FRACTIONS FROM BUCKWHEAT, QUINOA AND SORGHUM – CHEMICAL COMPOSITION AND FUNCTIONALITY.

  Autoren: Schoenlechner Regine, Bender Denisse, Zimmermann Alexandra, Lechner Claudia, D’Amico Stefano, Wolter Annika, Kinner Mathias, Sandor Tömösközi

  Event: Wole Grain Summit 2017

• Year: 2016 -  Frozen bakery - bisherige Projekterkenntnisse

  Autoren: Frauenlob, J; D'Amico, S; Innerkofler, U; Schönlechner, R

  Event: Technologietag Getreide

• Year: 2016 -  Lab-scale methods for determination the quality of some minor cereals

  Autoren: Sándor Tömösközi, Bernadett, Langó, Bernadett Bicskei, Renáta Németh, Denisse Bender, Stefano D’Amico, Regine Schoenlechner

  Event: 4th International Symposium ?on Gluten-Free Cereal ?Products and Beverages - Programme and Book of Abstracts

• Year: 2016 -  Influence of freezing technology on quality of pre-fermented frozen dough

  Autoren: Frauenlob Johannes, Elisabeth Tatschl, Stefano D’Amico, Regine Schoenlechne

  Event: 30th EFFoST International Conference 2016 - Targeted Technologies for Sustainable Food Systems

• Year: 2016 -  Einfluss der Frostung auf die Qualität von vorgegarten TK-Teiglingen

  Autoren: Johannes Frauenlob, Elisabeth Tatschl, Stefano D’Amico, Regine Schönlechner

  Event: 2. D-A-CH Tagung für angewandte Getreidewissenschaften 2016

• Year: 2016 -  Improving Quality of Gluten-Free Bread by Addition of Protein Isolate from Rice Bran

  Autoren: Suphat PHONGTHAI, Saroat RAWDKUEN, Stefano D'AMICO, Regine SCHOENLECHNER

  Event: 15th International Cereal and Bread Congress 2016

• Year: 2016 -  Charakterisierung von Pentosanisolaten in Kombination mit quervernetzenden Enzymen für Applikation in GF Backwaren

  Autoren: Denisse Bender, Michelangelo Calicchio, Simon Korn, Stefano D’Amico, Renata Nemeth, Eszter Schall, Kitti Török, Sandor Tömösközi und Regine Schoenlechner

  Event: 2. D-A-CH Tagung für angewandte Getreidewissenschaften 2016

• Year: 2016 -  Charakterisierung von Pentosanisolaten für Applikation in glutenfreien GF Backwaren

  Autoren: Bender Denisse, Michelangelo Calicchio, Simon Korn, Renata Nemeth, Stefano D’Amico, Eszter Schall, Kitti Török, Sandor Tömösközi und Regine Schoenlechner

  Event: ÖGE Jahrestagung 2016 - Hot Spots in der Ernährung

• Year: 2016 -  Potential of coloured quinoa varieties – chemical composition of selected white, black and red quinoa varieties

  Autoren: Regine Schoenlechner, Stefano D’Amico, Sandor Tömösközi, Ester Fellhofer, Sara Zanetti, Ritva Repo-Carrasco-V., Luz Rayda Gomez Pando, Renata Nemeth, Kitti Török

  Event: 4th International Symposium on Gluten-Free Cereal Products and Beverages 2016

• Year: 2016 -  Evaluation of raw material selection on performance of gliadin isolates for gluten quantification

  Autoren: D’Amico, S; Schütte, M; Török, K; Tömösközi, S; Schönlechner, R;

  Event: 4th International Symposium on Gluten-Free Cereal Products and Beverages 2016

• Year: 2016 -  Charakterisierung von Pentosanisolaten in Kombination mit quervernetzenden Enzymen für Applikation in GF Backwaren

  Autoren: Denisse Bender, Michelangelo Calicchio, Simon Korn, Stefano D’Amico, Renata Nemeth, Eszter Schall, Kitti Török, Sandor Tömösközi und Regine Schoenlechner

  Event: 2. D-A-CH Tagung für angewandte Getreidewissenschaften 2016

• Year: 2016 -  Untersuchung der Mehlreifung und deren Einfluss auf TK-Teiglinge Johannes Frauenlob, Edwin Hetebrij, Stefano D’Amico, Regine Schoenlechner

  Autoren: Regine Schoenlechner, Johannes Frauenlob, Edwin Hetebrij, Stefano D’Amico

  Event: 2. D-A-CH Tagung für angewandte Getreidewissenschaften 2016

• Year: 2016 -  Einfluss der Frostung auf die Qualität von vorgegarten TK-Teiglingen

  Autoren: Johannes Frauenlob, Elisabeth Tatschl ,Stefano D’Amico, Regine Schönlechner

  Event: 2. D-A-CH Tagung für angewandte Getreidewissenschaften 2016

• Year: 2016 -  Evaluierung von Weizensorten für TK-Backwaren

  Autoren: D ́Amico, S; Frauenlob, J; Hetebrij, E; Schütte, M; Mar, A; Schönlechner, R;

  Event: 5. Frühjahrstagung des Weihenstephaner Instituts für Getreideforschung WIG 2016

• Year: 2015 -  Influence of malting on antioxidative properties of buckwheat and anthocyanin coloured wheat

  Autoren: Stefano D’Amico, Simon Hofer, Regine Schönlechner and Heinrich Grausgruber

  Event: C&E Spring Meeting

• Year: 2015 -  Eignung neuer Weizensorten für TK-Backwaren

  Autoren: D’Amico, S; Frauenlob, J; Doulfaka, L, Schütte, L; Schoenlechner, R; Mar, A;

  Event: 1. D-A-CH Tagung der Arbeitsgemeinschaft Getreideforschung AGF für angewandte Getreidewissenschaften gemeinsam mit ICC-Schweiz und ICC-Austria 2015

• Year: 2015 -  Optimization of pentosan extraction from rye bran for application in gluten-free breads .

  Autoren: D’Amico S, M Schmatz, F. Chrysathopoulou, R. Nemeth, S.Tömösközi and R. Schoenlechner

  Event: 6th International Dietary Fibre Conference 2015

• Year: 2015 -  Pentosan Isolation from Rye bran for gluten-free products

  Autoren: Stefano D’Amico, Alexander Mansberger, Sandor Tömösközi and Regine Schönlechner

  Event: Cereals & Europe Spring Meeting 2015

• Year: 2015 -  Potential of specialty cereals and pseudocereals in gluten-free dough systems.

  Autoren: Regine Schoenlechner, Stefano D’Amico, Sarah Jungkunz, Bernadett Langó, Sandor Tömösközi

  Event: Cereals & Europe Spring Meeting 2015

• Year: 2015 -  Grain pigments in wheat and naked barley: opportunities to enrich antioxidants in whole-grain products

  Autoren: Grausgruber H., D'Amico S., Atzgersdorfer K., Baron J., Kinner M., Siebenhandl-Ehn S., Böhmdorfer S.

  Event: 20th International Scientific Conference, Healthy grain for a healthy diet

• Year: 2014 -  Foamed wood, a novel light weight bio-based material

  Autoren: van Herwijnen, H.W.G., D'Amico, S, Müller, U., Neuhäuser, A. E.

  Event: Biobased Materials - 10th Congress for Biobased Materials, Natural Fibres and WPC

• Year: 2014 -  Improvement of gluten-free bread by addition of pentosans from rye bran (rye by-product)

  Autoren: Carozzo G, Bessero-Belti V, Schmidt J, Hanz K , Berghofer E, Lucisano M, Mariotti M, D’Amico S, Tömösközi S, Schoenlechner R

  Event: 3rd International ISEKI_Food Conference

• Year: 2014 -  Influence of protein quality on baking performance of wheat bread

  Autoren: Stefano D'Amico

  Event: International Conference on Trends in Food Industry

• Year: 2014 -  A Comparative Study of Functional Properties and In Vitro Digestibility of Protein Isolates from Thailand and Peru Sacha inchi Oil-pressed Cakes

  Autoren: Saroat Rawdkuen, Stefano D’Amico, and Regine Schoenlechner

  Event: The 2nd International Conference on Agriculture and Agro-Industry 2014 (ICAAI2014)

• Year: 2014 -  Influence of malting process on anti-oxidant properties of cereals and pseudocereals.

  Autoren: D’Amico S, Hofer S, Traugott KS, Schoenlechner R

  Event: International Symposium on Bioactive Compounds in Cereal Grains and Foods

• Year: 2014 -  Bioactive Compounds in speciality cereals and pseudocereals in comparison to major cereals.

  Autoren: Schoenlechner R, Frank V, D’Amico S, Bagdi A, Balázs G, Tömösközi S

  Event: International Symposium on Bioactive Compounds in Cereal Grains and Foods

• Year: 2014 -  Lifecycle of a Novel Bio-based Wood Composite made of Sawmill Waste

  Autoren: Neuhäuser, E., v.Herwijnen, E., D’Amico, S. Müller, U.

  Event: 57th International Convention of Society of Wood Science and Technology 2014

• Year: 2014 -  Pentosan isolation from rye bran for gluten-free products

  Autoren: D’Amico S, Tömsközi S, Schoenlechner R

  Event: 2nd International Conference on Food and Applied Bioscience

• Year: 2013 -  New Approach for Pentosan Isolation from Rye bran

  Autoren: Stefano D’Amico, Alexander Mansberger, Julia Schmidt, Senad Novalin, Sandor Tömösközi and Regine Schönlechner

  Event: 17th EuroFoodChem Conference 2013

• Year: 2013 -  Innovationen mit Holz

  Autoren: Müller, U., van Herwijnen, H.W.G., Neuhäuser, E., D'Amico, S.

  Event: mix & match

• Year: 2013 -  Novel Approach for pentosan isolation from rye bran

  Autoren: Stefano D'Amico, Alexander Mansberger, Sandor Tömösközi, Regine Schönlechner

  Event: 17th Eurochem 2013

• Year: 2013 -  New Approach for Pentosan Isolation from Rye bran

  Autoren: Stefano D’Amico, Alexander Mansberger, Julia Schmidt, Senad Novalin, Sandor Tömösközi and Regine Schönlechner

  Event: 4th MoniQA International Conference 2013

• Year: 2013 -  FOOD SAFETY ASPECTS OF AMARNATH AND QUINOA

  Autoren: Regine Schoenlechner, Stefano D’Amico, Attila Bagdi, Sandor Tömösközi

  Event: 4th MoniQA International Conference 2013

• Year: 2013 -  Effect of high temperature drying on gluten-free pasta properties.

  Autoren: Jana Mäschle, Stefano D'Amico, Regine Schönlechner

  Event: 17th Eurochem 2013

• Year: 2013 -  Novel Approach for pentosan isolation from rye bran.

  Autoren: Stefano D'Amico, Alexander Mansberger, Sandor Tömösközi, Regine Schönlechner

  Event: 17th Eurochem 2013

• Year: 2013 -  Effect of Decortication on composition of milling fractions of specialty cereals

  Autoren: Blanka Bucsella, Attila Bagdi, Monika Rovacs, Stefano D'Amico, Regine Schönlechner, Sandor Tömösközi

  Event: 17th Eurochem 2013

• Year: 2013 -  Improvement of gluten-free bread by addition of pentosan from rye bran

  Autoren: Greta Carozzo, Valentina Bessero-Belti, Julia Schmidt, Katharina Hanz, Emmerich Berghofer, Mara Lucisano, Manuella Mariotti, Stefano D'Amico, Sandor, Tömösközi and Regine Scheonlechner

  Event: 3rd International Symposium on Gluten-free Cereal Products and Beverages GF13 2013

• Year: 2013 -  Effect of high temperature drying on gluten-free pasta properties.

  Autoren: Jana Mäschle, Stefano D'Amico, Regine Schönlechner

  Event: 17th Eurochem 2013

• Year: 2013 -  Gluten-free pasta - effect of high temperature drying on pasta properties

  Autoren: Jana Mäschle, Stefano D'Amico and Regine Schoenlechner

  Event: 3rd International Symposium on Gluten-free Cereal Products and Beverages GF13 2013

• Year: 2012 -  Surface modification of oak wood with Tricine

  Autoren: Hauptmann, M; D’Amico, S; Hansmann, C

  Event: 5th Conference of Hardwood Research and Utilization in Europe 2012 - Hardwood Science and Technology

• Year: 2010 -  Biologische Leimsysteme für Holz: Stärke & Proteine auf Weizenbasis

  Autoren: S. D’Amico, U. Müller und E. Berghofer

  Event: Wood School 2010 - Intelligenter Umgang mit dem Rohstoff Holz

• Year: 2008 -  Wood-starch composite - investigation on the adhesion between starch and wood

  Autoren: D'Amico S., U. Müller, E. Berghofer

  Event: 7th Global WPC and Natural Fibre Composites Congress and Exhibition 2008