Stefano D’Amico

2.1k total citations
59 papers, 1.4k citations indexed

About

Stefano D’Amico is a scholar working on Nutrition and Dietetics, Food Science and Plant Science. According to data from OpenAlex, Stefano D’Amico has authored 59 papers receiving a total of 1.4k indexed citations (citations by other indexed papers that have themselves been cited), including 31 papers in Nutrition and Dietetics, 21 papers in Food Science and 13 papers in Plant Science. Recurrent topics in Stefano D’Amico's work include Food composition and properties (30 papers), Microbial Metabolites in Food Biotechnology (16 papers) and Polysaccharides Composition and Applications (8 papers). Stefano D’Amico is often cited by papers focused on Food composition and properties (30 papers), Microbial Metabolites in Food Biotechnology (16 papers) and Polysaccharides Composition and Applications (8 papers). Stefano D’Amico collaborates with scholars based in Austria, Hungary and Italy. Stefano D’Amico's co-authors include Regine Schöenlechner, Saroat Rawdkuen, Suphat Phongthai, Wantida Homthawornchoo, C. Gerday, Georges Feller, Tony Collins, Emmerich Berghofer, Ulrich Müller and Konrad J. Domig and has published in prestigious journals such as SHILAP Revista de lepidopterología, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

Stefano D’Amico

58 papers receiving 1.4k citations

Peers

Stefano D’Amico

Barbara Prandi Italy

Inge Celus Belgium

Roberta Cruz Silveira Thys Brazil

Arno G.B. Wouters Belgium

Rolando J. González Argentina

Xiqun Zheng China

J. A. Bietz United States

Nafiseh Soltanizadeh Iran

Susan L. Mason New Zealand

Qiuqin Zhang China

Barbara Prandi Italy

Stefano D’Amico

403 ×0.7

561 ×1.0

529 ×1.5

390 ×1.1

91 ×0.6

Citations per year, relative to Stefano D’Amico Stefano D’Amico (= 1×) peers Barbara Prandi

Countries citing papers authored by Stefano D’Amico

Since Specialization

Citations

This map shows the geographic impact of Stefano D’Amico's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Stefano D’Amico with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Stefano D’Amico more than expected).

Fields of papers citing papers by Stefano D’Amico

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Stefano D’Amico. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Stefano D’Amico. The network helps show where Stefano D’Amico may publish in the future.

Co-authorship network of co-authors of Stefano D’Amico

This figure shows the co-authorship network connecting the top 25 collaborators of Stefano D’Amico. A scholar is included among the top collaborators of Stefano D’Amico based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Stefano D’Amico. Stefano D’Amico is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

Bender, Denisse, et al.. (2025). Effect of Wet Fractionation Conditions and Pulsed Electric Field on Arabinoxylan and Protein Recovery from Maize. Foods. 14(5). 760–760. 2 indexed citations

Reiter, Elisabeth, Denisse Bender, Mario Jekle, et al.. (2025). Comparative Characterization of Oxidative Enzymes for Arabinoxylan and Protein Cross-Linking via Ferulic Acid and Tyrosine in Model Systems. Journal of Agricultural and Food Chemistry. 73(50). 32183–32194. 1 indexed citations

Obrist, Dominik, et al.. (2024). Influence of Roasting Temperature on the Detectability of Potentially Allergenic Lupin by SDS-PAGE, ELISAs, LC-MS/MS, and Real-Time PCR. Foods. 13(5). 673–673. 1 indexed citations

Caporizzi, Rossella, Regine Schönlechner, Stefano D’Amico, C. Severini, & Antonio Derossi. (2023). Novel Gluten-Free Breakfast Cereals Produced by Extrusion Cooking from Rice and Teff: Effects on Microstructural, Physical and Nutritional Properties. Foods. 12(3). 609–609. 9 indexed citations

Schöenlechner, Regine, Denisse Bender, Stefano D’Amico, et al.. (2023). Dry Fractionation and Gluten-Free Sourdough Bread Baking from Quinoa and Sorghum. Foods. 12(16). 3125–3125. 4 indexed citations

D’Amico, V., Michael G. Gänzle, Benjamin Zwirzitz, et al.. (2023). Does sourdough bread provide clinically relevant health benefits?. Frontiers in Nutrition. 10. 1230043–1230043. 21 indexed citations

Ergang, Peter, Petra Hlásná Čepková, Regine Schönlechner, et al.. (2023). Comprehensive study of the effect of oat grain germination on the content of avenanthramides. Food Chemistry. 437(Pt 1). 137807–137807. 8 indexed citations

Lakhlifi, Tahar, et al.. (2023). Probiotic Features of Three Lactic Acid Bacteria Strains Isolated from Foods and Characterization of Their Bioactive Molecules. Microbiology. 92(6). 881–891. 3 indexed citations

Geißlitz, Sabrina, Md. Shahidul Islam, Clemens Grünwald‐Gruber, et al.. (2022). Absolute and relative quantitation of amylase/trypsin-inhibitors by LC-MS/MS from wheat lines obtained by CRISPR-Cas9 and RNAi. Frontiers in Plant Science. 13. 974881–974881. 8 indexed citations

10.

D’Amico, Stefano, et al.. (2021). Synthesis and accumulation of amylase-trypsin inhibitors and changes in carbohydrate profile during grain development of bread wheat (Triticum aestivum L.). BMC Plant Biology. 21(1). 113–113. 9 indexed citations

11.

Kalunke, Raviraj M., Silvio Tundo, Francesco Sestili, et al.. (2020). Reduction of Allergenic Potential in Bread Wheat RNAi Transgenic Lines Silenced for CM3, CM16 and 0.28 ATI Genes. International Journal of Molecular Sciences. 21(16). 5817–5817. 17 indexed citations

12.

Reiter, Elisabeth, et al.. (2019). Development of an enzymatic assay for the quantitative determination of trypsin inhibitory activity in wheat. Food Chemistry. 299. 125038–125038. 16 indexed citations

13.

Schreiner, Matthias, et al.. (2019). Nutritional composition of pot-pollen produced by stingless bees (Tetragonula biroi Friese) from the Philippines. Journal of Food Composition and Analysis. 82. 103215–103215. 41 indexed citations

14.

Bender, Denisse, et al.. (2018). Effect of Differently Extracted Arabinoxylan on Gluten-Free Sourdough-Bread Properties. Journal of Food Quality. 2018. 1–10. 19 indexed citations

15.

D’Amico, Stefano, et al.. (2018). Nutritional properties of various oat and naked oat cultivars. SHILAP Revista de lepidopterología. 69(4). 215–226. 10 indexed citations

16.

Bender, Denisse, Stefano D’Amico, Sándor Tömösközi, et al.. (2017). Effects of selected lactobacilli on the functional properties and stability of gluten-free sourdough bread. European Food Research and Technology. 244(6). 1037–1046. 29 indexed citations

17.

D’Amico, Stefano, et al.. (2014). Behaviour of Escherichia coli O157:H7 during the manufacture and ripening of an Italian traditional raw goat milk cheese. Italian Journal of Food Safety. 3(1). 2243–2243. 7 indexed citations

18.

Baar, Jan, Stefano D’Amico, & Rupert Wimmer. (2013). COLOR AND LIGHT- INDUCED DISCOLORATION OF WOOD FROM THE TROPICAL SPECIES JATOBA AND AFRICAN PADAUK. 9(4). 581–586. 4 indexed citations

19.

D’Amico, Stefano, et al.. (2010). Bonding of spruce wood with wheat flour glue—Effect of press temperature on the adhesive bond strength. Industrial Crops and Products. 31(2). 255–260. 46 indexed citations

20.

Collins, Tony, et al.. (2006). Cold-Adapted Enzymes from Marine Antarctic Microorganisms. Marine Biotechnology. 9(3). 293–304. 125 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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