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Vera D'Amico

Portrait Vera D'Amico
Zero HungerGood Health and Well-Being

Career

  • 2020 University Assistant at the Institute of Food Science
  • 2017 - 2020 Doctoral degree at the Institute of Food Science
  • 2017 - 2018 Research Associate at the Institute for Cereal Processing
  • 2016 Master's degree in safety in the food chain
  • 2016 - 2017 Research Associate at the Institute of Food Science
  • 2013 Bachelor's degree in nutritional science

Projects

3 Projects found.

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Publications

36 Publications found.

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  • Sourdough as a Source of Technological, Antimicrobial, and Probiotic Microorganisms

    Source: Fraberger V, Özülkü G, Petrova P, Knežević N, Petrov K, Domig K, u. a. Sourdough as a Source of Technological, Antimicrobial, and Probiotic Microorganisms . In: Garcia-Vaquero M, Rocha J , Herausgeber. Sourdough Innovations - Novel Uses of Metabolites, Enzymes, and Microbiota from Sourdough Processing [Internet]. CRC Press, Taylor & Francis Group, Boca Raton; 2023. S. 464. Verfügbar unter: https://doi.org/10.1201/9781003141143

    Chapter in collected volumes

    external links and characteristics of the publication:
    Internet link to the document doi.org

  • Probiotic Features of Three Lactic Acid Bacteria Strains Isolated from Foods and Characterization of Their Bioactive Molecules

    Source: El Oirdi S, Lakhlifi T, Fraberger V, D’Amico S, Kaddouri A, Bouymajane A, et al. Probiotic Features of Three Lactic Acid Bacteria Strains Isolated from Foods and Characterization of Their Bioactive Molecules. Microbiology. 2023;92(6):881-9. doi:https://doi.org/10.1134/S0026261722603554

    Journal articles

    external links and characteristics of the publication:
    SCI publication. Link to the Web of Science entry of the publication
    DOI link to the document

  • Verbesserung der Teig- und Backeigenschaften von Einkorn

    Source: Bender D, Zwirzitz B, D’Amico S, D’Amico V, Domig K. Verbesserung der Teig- und Backeigenschaften von Einkorn. In: Arbeitsgemeinschaft für Getreideforschung eV , Herausgeber. 9. DACH Tagung für angewandte Getreidewissenschaften . 2023.

    Conference & Workshop proceedings, paper, abstract

    external links and characteristics of the publication:

  • Does sourdough bread provide clinically relevant health benefits?

    Source: D’Amico V, Ganzle M, Call L, Zwirzitz B, Grausgruber H, D’Amico S, et al. Does sourdough bread provide clinically relevant health benefits?. Frontiers in Nutrition. 2023;10. doi:https://doi.org/10.3389/fnut.2023.1230043

    Journal articles

    external links and characteristics of the publication:
    SCI publication. Link to the Web of Science entry of the publication
    DOI link to the document
      

  • Furfurilactobacillus milii sp. nov., isolated from fermented cereal foods

    Source: Simpson D, Zhang J, D"Amico V, Llamas-Arriba M, Gänzle M. Furfurilactobacillus milii sp. nov., isolated from fermented cereal foods. International Journal of Systematic and Evolutionary Microbiology. 2022;72(5). doi:https://doi.org/10.1099/ijsem.0.005386

    Journal articles

    external links and characteristics of the publication:
    SCI publication. Link to the Web of Science entry of the publication
    DOI link to the document

  • Sind alte Weizenarten und Sorten wirklich bekömmlicher?

    Source: D’Amico S, Call L, Fraberger V, Reiter EV, Schönlechner R, Grausgruber H. Sind alte Weizenarten und Sorten wirklich bekömmlicher?. Ernährung aktuell . 2021;1/2021:1-4.

    Journal articles

    external links and characteristics of the publication:

  • quality and tolerability of baked goods [Einfluß von Sauerteig auf Qualität und Verträglichkeit von Backwaren]

    Source: Fraberger V, Domig KJ, Reiter E, D’Amico S. quality and tolerability of baked goods [Einfluß von Sauerteig auf Qualität und Verträglichkeit von Backwaren]. Ernährung/Nutrition. 2021;45:31-4.

    Journal articles

    external links and characteristics of the publication:

  • Are ‘ancient wheats’ and old landraces better digestible?

    Source: D’Amico S, Call L, Fraberger V, Reiter E, Schönlechner R, Grausgruber H. Are ‘ancient wheats’ and old landraces better digestible?. In: Vereinigung der Pflanzenzüchter und Saatgutkaufleute Österreichs , editor. Tagungsband der 71. Jahrestagung der Vereinigung der Pflanzenzüchter und Saatgutkaufleute Österreichs. 2020.

    Conference & Workshop proceedings, paper, abstract

    external links and characteristics of the publication:

  • Insights into microbial diversity of traditional Austrian sourdough

    Source: Fraberger V, Unger C, Kummer C, Domig K. Insights into microbial diversity of traditional Austrian sourdough. Lwt-Food Science and Technology. 2020;127. doi:https://doi.org/10.1016/j.lwt.2020.109358

    Journal articles

    external links and characteristics of the publication:
    SCI publication. Link to the Web of Science entry of the publication
    DOI link to the document
      

  • Safety aspects of stingless bee pot-pollen from the Philippines

    Source: Belina-Aldemita D, Fraberger V, Schreiner M, Domig K, D’Amico S. Safety aspects of stingless bee pot-pollen from the Philippines . Die Bodenkultur: Journal of Land Management, Food and Environment. 2020;71 (2):87-100. doi:https://doi.org/10.2478/boku-2020-0009

    Journal articles

    external links and characteristics of the publication:
    DOI link to the document
      

  • Functional Properties and Sustainability Improvement of Sourdough Bread by Lactic Acid Bacteria.

    Source: Fraberger V, Ammer C, Domig K. Functional Properties and Sustainability Improvement of Sourdough Bread by Lactic Acid Bacteria. Microorganisms. 2020;8(12). doi:https://doi.org/10.3390/microorganisms8121895

    Journal articles

    external links and characteristics of the publication:
    SCI publication. Link to the Web of Science entry of the publication
    DOI link to the document
      

  • Insights into the Potential of Sourdough-Related Lactic Acid Bacteria to Degrade Proteins in Wheat.

    Source: Fraberger V, Ladurner M, Nemec A, Grunwald-Gruber C, Call L, Hochegger R, et al. Insights into the Potential of Sourdough-Related Lactic Acid Bacteria to Degrade Proteins in Wheat. Microorganisms. 2020;8(11). doi:https://doi.org/10.3390/microorganisms8111689

    Journal articles

    external links and characteristics of the publication:
    SCI publication. Link to the Web of Science entry of the publication
    DOI link to the document
      

  • Potential von Hefen zur Reduktion von FODMAPs

    Source: Fraberger V, Call L-M, Domig K, D’Amico S. Potential von Hefen zur Reduktion von FODMAPs. In: Gesellschaft D, Arbeitsgemeinschaft G, Vereinigung der , Herausgeber. GDL Forum Sauerteig VI. 2019.

    Conference & Workshop proceedings, paper, abstract

    external links and characteristics of the publication:

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

    Source: Fraberger V, Call L-M, Domig K, D’Amico S. The applicability of sourdough-related yeasts in the production of low FODMAP products. In: FEMS in collaboration with SFAM , editor. FEMS 2019 - Abstract Book. 2019.

    Conference & Workshop proceedings, paper, abstract

    external links and characteristics of the publication:

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

    Source: Schoenlechner R, Bender D, Fraberger V, Szepasvári P, D’Amico S, Tömösközi S, et al. Gluten-free sourdough breads based on buckwheat or millet flour: effects of selected lactobacilli on the functional properties of breads . In: ICC International , editor. 19th ICC Conference 2019 “Science meets Technology.” 2019.

    Conference & Workshop proceedings, paper, abstract

    external links and characteristics of the publication:

  • A polyphasic methodological approach reveals low clostridial abundance despite apparent cheese spoilage

    Source: Brändle, J, Fraberger, V, Berta, J, et al. A polyphasic methodological approach reveals low clostridial abundance despite apparent cheese spoilage. In: FEMS in collaboration with SFAM , editor. Abstract book FEMS 2019. 2019.

    Conference & Workshop proceedings, paper, abstract

    external links and characteristics of the publication:

  • Clostridien in Hartkäse - geringe Kontaminationen mit großer Wirkung

    Source: Brändle J, Fraberger V, Puglisi E, Kneifel W, Domig KJ. Clostridien in Hartkäse - geringe Kontaminationen mit großer Wirkung. In: Arbeitsgemeinschaft für, Veterinär- und , Herausgeber. Bericht ALVA-Jahrestagung 2019 "Weinbau und Klima". Arbeitsgemeinschaft für Lebensmittel, Veterinär- und Agrarwesen; 2019.

    Conference & Workshop proceedings, paper, abstract

    external links and characteristics of the publication:

  • Sauerteigmikrobiota - Zwischen Tradition und Moderne

    Source: Fraberger V, Unger C, D’Amico S, Domig K. Sauerteigmikrobiota - Zwischen Tradition und Moderne. In: Arbeitsgemeinschaft für, Veterinär- und , Herausgeber. Bericht ALVA-Jahrestagung 2019 "Weinbau und Klima". Arbeitsgemeinschaft für Lebensmittel, Veterinär- und Agrarwesen; 2019.

    Conference & Workshop proceedings, paper, abstract

    external links and characteristics of the publication:

  • Sourdough-related yeasts and the applicability to reducte fructans

    Source: Fraberger V, Call L-M, Domig K, D’Amico S. Sourdough-related yeasts and the applicability to reducte fructans. In: 13th I, Sediment and , editors. Book of abstracts [Internet]. 2015. Available from: www.icc2019.icc.or.at

    Conference & Workshop proceedings, paper, abstract

    external links and characteristics of the publication:
    Internet link to the document www.icc2019.icc.or.at

  • New approach to quantify clostridial endospores in milk

    Source: Brändle, J, Fraberger, V, Berta, J, et al. New approach to quantify clostridial endospores in milk. In: INRA, UCC and Teagasc , editor. Proceedings of the 10th Cheese Symposium. 2018.

    Conference & Workshop proceedings, paper, abstract

    external links and characteristics of the publication:
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Knowledge Transfer to Society

2 Publications found.

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Media

0 Media found.

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    Presentations

    27 lecures found.

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

      Art:   Poster - Selected presentation

      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

      Period: 13.05.2024 - 16.05.2024  | Location: 5020 Salzburg Österreich  | Organizer: Austrian Society for Hygiene, Microbiology and Preventive Medicine

    • Year: 2023 - Verbesserung der Teig- und Backeigenschaften von Einkorn

      Art:   Talk - Selected presentation

      Autoren: Bender, D; Zwirzitz, B; D’Amico,S; D'Amico, V; Domig, K

      Event: 9. D-A-CH - Tagung für angewandte Getreidewissenschaften 2023

      Period: 05.10.2023 - 06.10.2023  | Location: Detmold  | Organizer: ICC (International Association for Cereal Science and Technology)

    • Year: 2021 - Sustainability improvement by sourdough processing

      Art:   Talk - Keynote Speaker (Invited Speaker)

      Autoren: Fraberger, V;

      Event: Sourdough: A tool to address flavour, sustainability, and digestibility

      Period: 21.04.2021  | Location: Vienna, Austria

    • Year: 2020 - Are ‘ancient wheats’ and old landraces better digestible?

      Art:   Talk - Selected presentation

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

      Event: Breeding for resilience against biotic and abiotic stresses, 71. Jahrestagung der Vereinigung der Pflanzenzüchter und Saatgutkaufleute Österreichs

      Period: 23.11.2020 - 24.11.2020  | Location: Online

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

      Art:   Talk - Selected presentation

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

      Event: 1st ATI Workshop

      Period: 03.02.2020 - 05.02.2020  | Location: Amsterdam, Netherlands

    • Year: 2020 - Verbesserung der funktionellen Eigenschaften von Backwaren durch Einsatz von Sauerteig-assoziierten Milchsäurebakterien

      Art:   Talk - Selected presentation

      Autoren: Fraberger, V;

      Event: 6. D-A-CH Tagung für angewandte Getreidewissenschaften 2020

      Period: 01.10.2020 - 02.10.2020  | Location: Detmold, Germany

    • Year: 2019 - Sauerteigmikrobiota - Zwischen Tradition und Moderne

      Art:   Talk - Selected presentation

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

      Event: 74. ALVA Jahrestagung 2019 - Weinbau und Klima

      Period: 27.05.2019 - 28.05.2019  | Location: Klosterneuburg, Austria  | Organizer: Arbeitsgemeinschaft für Lebensmittel, Veterinär- und Agrarwesen

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

      Art:   Poster - Selected presentation

      Autoren: Schoenlechner, R; Bender, D, Fraberger, V; Szepasvári, P; D’Amico, S; Tömösközi, S; Cavazzi, G; Jäger, H; Domig, KJ

      Event: 19th ICC Conference 2019

      Period: 24.04.2019 - 25.04.2019  | Location: Vienna, Austria  | Organizer: ICC, BOKU

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

      Art:   Poster - Selected presentation

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

      Event: 8th Congress of European Microbiologists FEMS 2019

      Period: 07.07.2019 - 11.07.2019  | Location: Glasgow, Scotland, UK

    • Year: 2019 - A polyphasic methodological approach reveals low clostridial abundance despite apparent cheese spoilage

      Art:   Talk - Selected presentation

      Autoren: Brändle, J, Fraberger, V, Berta, J, Puglisi, E, Jami, M, Kneifel, W, Domig KJ

      Event: 8th Congress of European Microbiologists FEMS 2019

      Period: 07.07.2019 - 11.07.2019  | Location: Glasgow, Scotland, UK

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

      Art:   Talk - Selected presentation

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

      Event: GDL Forum Sauerteig VI

      Period: 20.05.2019 - 22.05.2019  | Location: Minden, Germany

    • Year: 2019 - Clostridien in Hartkäse - geringe Kontaminationen mit großer Wirkung

      Art:   Talk - Selected presentation

      Autoren: Brändle, J; Fraberger, V; Puglisi, E; Kneifel, W; Domig KJ

      Event: 74. ALVA Jahrestagung 2019 - Weinbau und Klima

      Period: 27.05.2019 - 28.05.2019  | Location: Klosterneuburg, Austria  | Organizer: Arbeitsgemeinschaft für Lebensmittel, Veterinär- und Agrarwesen

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

      Art:   Talk - Selected presentation

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

      Event: 19th ICC Conference 2019

      Period: 24.04.2019 - 25.04.2019  | Location: Vienna, Austria  | Organizer: ICC, BOKU

    • Year: 2018 - Neue Lösungen für lange bestehende Probleme in der Clostridienanalytik

      Art:   Talk - Selected presentation

      Autoren: Brändle, J.; Fraberger, V.; Berta, J .; Zitz, U.; Schinkinger, M.; Stocker, W.; Kneifel, W.; Domig, K.J.

      Event: FFoQSI-Academy 2018 - Möglichkeiten und Grenzen der Clostridienanalytik

      Period: 14.06.2018  | Location: Linz, Austria  | Organizer:  | Organizer: FFoQSI – Austrian Competence Centre for Feed and Food Quality, Safety & Innovation

    • Year: 2018 - Methoden zur Identifizierung relevanter Mikroorganismen in Sauerteig

      Art:   Talk - Selected presentation

      Autoren: Fraberger, V; Unger, C; Podržaj, L; Kummer; Domig; K.J.

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

      Period: 20.09.2018 - 21.09.2018  | Location: Vienna, Austria

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

      Art:   Talk - Selected presentation

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

      Event: 5th International ISEKI Food Conference 2018

      Period: 03.07.2018 - 05.07.2018  | Location: Stuttgart, Germany

    • Year: 2018 - Specification of lactic acid bacteria and yeasts in Austrian sourdoughs

      Art:   Poster - Selected presentation

      Autoren: Fraberger V., Unger C., Domig K.J.

      Event: PhD Candidate Symposium 2018

      Period: 23.10.2018  | Location: Vienna, Austria

    • Year: 2018 - Isolation and identification of lactic acid bacteria and yeasts in type 1 sourdoughs with focus on traditional Austrian sourdoughs

      Art:   Talk - Selected presentation

      Autoren: Fraberger V., Lang C., Cerk K., Kummer C. & Domig K.J.

      Event: LACC - IGW - 4th Latin American Cereals Conference

      Period: 11.03.2018 - 14.03.2018  | Location: Mexico City, Mexico

    • Year: 2018 - Specification of lactic acid bacteria and yeasts in traditional Austrian sourdoughs

      Art:   Poster - Selected presentation

      Autoren: Fraberger V., Lang C., Kummer C. & Domig K.J.

      Event: Food Micro 2018 - 26th International ICFMH Conference

      Period: 03.09.2018 - 06.09.2018  | Location: Berlin, Germany

    • Year: 2017 - Neue Methode zur Quantifizierung von käsereischädlichen Clostridien in Milch

      Art:   Talk - Selected presentation

      Autoren: Brändle J., Heinzle L., Fraberger V., Berta J., Zitz U., Kneifel W., Domig K.J.

      Event: 17. Fachsymposium Lebensmittelmikrobiologie 2017

      Period: 03.04.2017 - 05.04.2017  | Location: Landshut, Germany  | Organizer: DGHM/VAAM, ZIEL - Institute for Food & Health

    • Year: 2017 - Quantifizierung und Charakterisierung von Clostridium spp. in Käsereimilch

      Art:   Poster - Selected presentation

      Autoren: Brändle J., Fraberger V., Heinzle L., Schuller K., Berta J., Zitz U., Kneifel W., Domig K.J.

      Event: 3. ADDA Jahresmeeting

      Period: 27.04.2017 - 28.04.2017  | Location: Aschbach-Markt, Austria

    • Year: 2017 - Quantifizierung und Charakterisierung von Clostridium spp. in Käsereimilch

      Art:   Talk - Selected presentation

      Autoren: Domig K.J., Brändle J., Heinzle L., Fraberger V., Schuller K., Berta J., Zitz. U., Kneifel W.

      Event: 3. ADDA Jahresmeeting

      Period: 27.04.2017 - 28.04.2017  | Location: Aschbach-Markt, Austria

    • Year: 2017 - Effect of the combination of Enterocin KT2W2G and essential oils against spoilage microbes isolated from the surfaces of spoiled bananas

      Art:   Talk - Selected presentation

      Autoren: Issouffou C., Suwansri S., Sumpradit T., Fraberger V., DOMIG K.J., Hwanhlem N.

      Event: The IRES 66th International Conference

      Period: 10.04.2017  | Location: Pattaya, Thailand

    • Year: 2017 - Neue Methode zur Quantifizierung von käsereischädlichen Clostridien in Milch

      Art:   Talk - Selected presentation

      Autoren: Brändle, J; Heinzle, L; Fraberger, V; Berta, J; Zitz, U; Schinkinger, M; Stocker, W; Kneifel, W; Domig, KJ

      Event: Symposium Schnellmethoden und Automatisierung in der Lebensmittelmikrobiologie

      Period: 20.06.2017 - 21.06.2017  | Location: Lemgo, Germany

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

      Art:   Talk - Selected presentation

      Autoren: Bender, D; Papp, L; Szepasvári, P; D’Amico, S; Domig, K; Tömösközi, S; Schoenlechner, R

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

      Period: 18.04.2017 - 21.04.2017  | Location: Thessaloniki, Greece

    • Year: 2016 - Butyric acid producing clostridia in Austrian cheese - A case study

      Art:   Poster - Selected presentation

      Autoren: Brändle, J., Domig, K.J., Fraberger, V., Kneifel, W.

      Event: 25th International ICFMH Conference FoodMicro 2016

      Period: 19.07.2016 - 22.07.2016  | Location: Dublin, Ireland

    • Year: 2016 - Innovative method for the detection and enumeration of cheese-damaging clostridia in milk

      Art:   Talk - Selected presentation

      Autoren: Brändle, J., Heinzle, L., Fraberger, V., Kneifel, W., Domig, K.J.

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

      Period: 28.11.2016 - 30.11.2016  | Location: Vienna, Austria  | Organizer: BOKU | Organizer: ELSEVIER, BOKU | Organizer: EFFoST | Organizer: European Federation of Food Science and Technology (EFFoST)

    Supervised Theses

    5 Publications found.

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    Page 1 of 1

    Community Services

    • Functions for scientific journals and panels / societies

      • Reviewer in (peer-reviewed) scientific journals

        • 2020 -

          International Journal of Food Microbiology,

          Reviewer

        • 2020 -

          Foods,

          Reviewer

      • Functions in (non)scientific committees, societies or corporate bodies

        • 2020 -

          International Association for Food Protection (IAFP),

          member

        • 2019 -

          Association of Austrian Food and Biotechnologists,

          member

        • 2018 -

          ICC - International Association for Cereal Science and Technology,

          member

    • Events

      • 2025

        Wissen schafft Zukunft 2025 - Forschung und Genuss: Die Wissenschaft hinter unseren Lebensmitteln

        (Conference, workshop), organiser

      • 2025

        Kinderuni 2025 - Mikroorganismen: Entdecke die Zauber*innen in deinem Essen!

        (Summer School), organiser

      • 2024

        Wissen schafft Zukunft 2024 - Forschung und Genuss: Die Wissenschaft hinter unseren Lebensmitteln

        (study-course, seminar), organiser

      • 2024

        Lange Nacht Der Forschung 2024

        (another event), organiser

      • 2024

        Lange Nacht Der Forschung 2024

        (another event), organiser

      • 2024

        BOKU Kinderuni 2024

        (Summer School), organiser

      • 2021

        Sourdough: A tool to improve flavour, sustainability and digestibility 2021

        (Conference, workshop), organiser

      • 2019

        Workshop "Vielfalt der Mikroorganismen" im Rahmen des Wiener Töchtertags 2019

        (Conference, workshop), member of the organisation committee