Stefano D'Amico
Dr. Stefano D'Amico
Status Currently not employed at BOKU
Career
- 2012 Promotion, University of Natural Resources and Life Sciences Vienna
- 2006 State Examination in Food Chemistry, Technical University Munich
Awards
- Year: 2014 Awards: Klaus Fischer Innovationspreis für Technik und Umwelt
- Year: 2009 Awards: HOUSKA Preis der B & C Privatstiftung, Anerkennungspreis
Projects
0 Projects found.
Publications
Knowledge Transfer to Society
Media
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
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: 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