Hasil Pencarian - Stefano D'Amico

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  1. 1
    Physicochemical, Functional, and In Vitro Digestibility of Protein Isolates from Thai and Peru Sacha Inchi (<i>Plukenetia volubilis</i> L.) Oil Press-Cakes

    Physicochemical, Functional, and In Vitro Digestibility of Protein Isolates from Thai and Peru Sacha Inchi (<i>Plukenetia volubilis</i> L.) Oil Press-Cakes oleh Saroat Rawdkuen, Stefano D’Amico, Regine Schoenlechner

    Diterbitkan 2022-06-01
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  2. 2
    Applicability of Yeast Fermentation to Reduce Fructans and Other FODMAPs

    Applicability of Yeast Fermentation to Reduce Fructans and Other FODMAPs oleh Vera Fraberger, Lisa-Maria Call, Konrad J. Domig, Stefano D’Amico

    Diterbitkan 2018-09-01
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  3. 3
    Synthesis and accumulation of amylase-trypsin inhibitors and changes in carbohydrate profile during grain development of bread wheat (Triticum aestivum L.)

    Synthesis and accumulation of amylase-trypsin inhibitors and changes in carbohydrate profile during grain development of bread wheat (Triticum aestivum L.) oleh Lisa Call, Elisabeth Haider, Stefano D’Amico, Elisabeth Reiter, Heinrich Grausgruber

    Diterbitkan 2021-02-01
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  4. 4
    Novel Gluten-Free Breakfast Cereals Produced by Extrusion Cooking from Rice and Teff: Effects on Microstructural, Physical and Nutritional Properties

    Novel Gluten-Free Breakfast Cereals Produced by Extrusion Cooking from Rice and Teff: Effects on Microstructural, Physical and Nutritional Properties oleh Rossella Caporizzi, Regine Schönlechner, Stefano D’amico, Carla Severini, Antonio Derossi

    Diterbitkan 2023-02-01
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  5. 5
    Dry Fractionation and Gluten-Free Sourdough Bread Baking from Quinoa and Sorghum

    Dry Fractionation and Gluten-Free Sourdough Bread Baking from Quinoa and Sorghum oleh Regine Schoenlechner, Denisse Bender, Stefano D’Amico, Mathias Kinner, Sandor Tömösközi, Ram Yamsaengsung

    Diterbitkan 2023-08-01
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  6. 6
    Effect of Differently Extracted Arabinoxylan on Gluten-Free Sourdough-Bread Properties

    Effect of Differently Extracted Arabinoxylan on Gluten-Free Sourdough-Bread Properties oleh Denisse Bender, Markus Regner, Stefano D’Amico, Henry Jäger, Sándor Tömösközi, Regine Schoenlechner

    Diterbitkan 2018-01-01
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  7. 7
    Does sourdough bread provide clinically relevant health benefits?

    Does sourdough bread provide clinically relevant health benefits? oleh Vera D’Amico, Michael Gänzle, Lisa Call, Benjamin Zwirzitz, Heinrich Grausgruber, Stefano D’Amico, Fred Brouns

    Diterbitkan 2023-07-01
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  8. 8
    Influence of Roasting Temperature on the Detectability of Potentially Allergenic Lupin by SDS-PAGE, ELISAs, LC-MS/MS, and Real-Time PCR

    Influence of Roasting Temperature on the Detectability of Potentially Allergenic Lupin by SDS-PAGE, ELISAs, LC-MS/MS, and Real-Time PCR oleh Bruno Beyer, Dominik Obrist, Philipp Czarda, Katharina Pühringer, Filip Vymyslicky, Barbara Siegmund, Stefano D’Amico, Margit Cichna-Markl

    Diterbitkan 2024-02-01
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  9. 9
    Growth potential of Listeria monocytogenes in sliced turkey bresaola packed in modified atmosphere

    Growth potential of Listeria monocytogenes in sliced turkey bresaola packed in modified atmosphere oleh Elena Dalzini, Elena Cosciani-Cunico, Stefano D’Amico, Chiara Sfameni, Barbara Bertasi, Marina Nadia Losio, Andrea Serraino, Paolo Daminelli

    Diterbitkan 2014-02-01
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  10. 10
    Behaviour of Escherichia coli O157:H7 during the manufacture and ripening of an Italian traditional raw goat milk cheese

    Behaviour of Escherichia coli O157:H7 during the manufacture and ripening of an Italian traditional raw goat milk cheese oleh Elena Cosciani-Cunico, Elena Dalzini, Stefano D'Amico, Chiara Sfameni, Barbara Bertasi, Marina Nadia Losio, Federica Giacometti, Paolo Daminelli

    Diterbitkan 2014-02-01
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  11. 11
    Chemical and rheological characterization of arabinoxylan isolates from rye bran

    Chemical and rheological characterization of arabinoxylan isolates from rye bran oleh Denisse Bender, Maximilian Schmatz, Senad Novalin, Renata Nemeth, Foteini Chrysanthopoulou, Sandor Tömösközi, Kitti Török, Regine Schoenlechner, Stefano D’Amico

    Diterbitkan 2017-05-01
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  12. 12
    Absolute and relative quantitation of amylase/trypsin-inhibitors by LC-MS/MS from wheat lines obtained by CRISPR-Cas9 and RNAi

    Absolute and relative quantitation of amylase/trypsin-inhibitors by LC-MS/MS from wheat lines obtained by CRISPR-Cas9 and RNAi oleh Sabrina Geisslitz, Sabrina Geisslitz, Shahidul Islam, Lukas Buck, Clemens Grunwald-Gruber, Francesco Sestili, Francesco Camerlengo, Stefania Masci, Stefano D’Amico

    Diterbitkan 2022-08-01
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  13. 13
    Reduction of Allergenic Potential in Bread Wheat RNAi Transgenic Lines Silenced for <i>CM3</i>, <i>CM16</i> and <i>0.28</i> <i>ATI</i> Genes

    Reduction of Allergenic Potential in Bread Wheat RNAi Transgenic Lines Silenced for <i>CM3</i>, <i>CM16</i> and <i>0.28</i> <i>ATI</i> Genes oleh Raviraj M. Kalunke, Silvio Tundo, Francesco Sestili, Francesco Camerlengo, Domenico Lafiandra, Roberta Lupi, Colette Larré, Sandra Denery-Papini, Shahidul Islam, Wujun Ma, Stefano D’Amico, Stefania Masci

    Diterbitkan 2020-08-01
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  14. 14
    Wheat ATIs: Characteristics and Role in Human Disease

    Wheat ATIs: Characteristics and Role in Human Disease oleh Sabrina Geisslitz, Peter Shewry, Fred Brouns, Antoine H. P. America, Giacomo Pietro Ismaele Caio, Matthew Daly, Stefano D'Amico, Roberto De Giorgio, Luud Gilissen, Heinrich Grausgruber, Xin Huang, Daisy Jonkers, Daniel Keszthelyi, Colette Larré, Stefania Masci, Clare Mills, Marie Sofie Møller, Mark E. Sorrells, Birte Svensson, Victor F. Zevallos, Peter Louis Weegels

    Diterbitkan 2021-05-01
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