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Renato Amadò

Renato Amadò

D-Index & Metrics

Chemistry

D-Index
51
Citations
8289
World Ranking
14082
National Ranking
248

Overview

Renato Amadò is affiliated with ETH Zurich in Switzerland. The professional record does not list any recent papers, co-authors, or frequent publication venues linked to their research activity. Similarly, there is no information about specific publications in book form or about awards won.

Details regarding the main fields or subfields of study, as well as the primary topics of research undertaken by Renato Amadò, are not provided in the current data.

The available information does not indicate any particular areas of specialization or a publication history that would typically be used to describe the scientist's research contributions or scholarly impact.

Best Publications

  • Hydration Properties of Dietary Fibre and Resistant Starch: a European Collaborative Study

    James A Robertson;Francois D de Monredon;Patrick Dysseler;Fabienne Guillon

  • Potential of acrylamide formation, sugars, and free asparagine in potatoes: a comparison of cultivars and farming systems.

    Thomas M Amrein;Sandra Bachmann;Anja Noti;Maurus Biedermann

  • Acrylamide in gingerbread: critical factors for formation and possible ways for reduction.

    Thomas M. Amrein;Barbara Schönbächler;Felix Escher;Renato Amado

  • Formation of dityrosine cross-links in proteins by oxidation of tyrosine residues

    R Aeschbach;R Amadò;H Neukom

  • Wheat quality in organic and conventional farming: results of a 21 year field experiment

    Paul Mäder;Diana Hahn;Diana Hahn;David Dubois;Lucie Gunst

  • Influence of different types of thermal treatment on the chemical composition and physical properties of wheat bran

    Andrea Caprez;Eva Arrigoni;Renato Amadò;Hans Neukom

  • Dityrosine: in vitro production and characterization.

    Renato Amadò;Robert Aeschbach;Hans Neukom

  • Changes in sugars, acids, and amino acids during ripening and storage of apples (cv. Glockenapfel)

    Joerg. Ackermann;Monica. Fischer;Renato. Amado

  • Analysis of Taste-Active Compounds in an Enzymatic Hydrolysate of Deamidated Wheat Gluten

    Hedwig Schlichtherle-Cerny;Renato Amadò

  • Effect of galactose content on the solution and interaction properties of guar and carob galactomannans

    Barry V. McCleary;Renato Amado;Robert Waibel;Hans Neukom

  • Quality assessment of strawberries (Fragaria species).

    Ramin Azodanlou;Charly Darbellay;Jean-Luc Luisier;Jean-Claude Villettaz

  • Grape Pomace as a Potential Food Fiber

    C. Valiente;E. Arrigoni;R.M. Esteban;R. Amado

  • Potential for acrylamide formation in potatoes: data from the 2003 harvest

    Thomas M. Amrein;Barbara Schönbächler;Fabian Rohner;Helen Lukac

  • Occurrence of acrylamide in selected foods and mitigation options.

    Thomas M Amrein;Luca Andres;Felix Escher;Renato Amadò

  • Authentication of the botanical and geographical origin of honey by mid-infrared spectroscopy.

    Kaspar Ruoff;Werner Luginbühl;Raphael Künzli;María Teresa Iglesias

  • Development of a model for quality assessment of tomatoes and apricots

    Ramin Azodanlou;Charly Darbellay;Jean-Luc Luisier;Jean-Claude Villettaz

  • In vitro digestibility and colonic fermentability of aleurone isolated from wheat bran

    Thomas M. Amrein;Peter Gränicher;Eva Arrigoni;Renato Amadò

  • Changes in flavour and texture during the ripening of strawberries

    Ramin Azodanlou;Charly Darbellay;Jean-Luc Luisier;Jean-Claude Villettaz

  • Authentication of the Botanical and Geographical Origin of Honey by Front-Face Fluorescence Spectroscopy

    Kaspar Ruoff;Werner Luginbühl;Raphael Künzli;Stefan Bogdanov

  • Measurement of fermentation products and substrate disappearance during incubation of dietary fibre sources with human faecal flora.

    Vincent Lebet;Eva Arrigoni;Renato Amadò

  • Determination of carbohydrates in fruit juices by capillary electrophoresis and high-performance liquid chromatography

    A. Klockow;A. Klockow;A. Paulus;V. Figueiredo;R. Amadò

Frequent Co-Authors

Peter Fischer
Peter Fischer Lawrence Berkeley National Laboratory
Fabienne Guillon
Fabienne Guillon INRAE : Institut national de recherche pour l'agriculture, l'alimentation et l'environnement
Eric Dufour
Eric Dufour INRAE : Institut national de recherche pour l'agriculture, l'alimentation et l'environnement
Jean-François Thibault
Jean-François Thibault INRAE : Institut national de recherche pour l'agriculture, l'alimentation et l'environnement
Koni Grob
Koni Grob École Polytechnique Fédérale de Lausanne
Ian Rowland
Ian Rowland University of Reading
Barry V. McCleary
Barry V. McCleary FiberCarb Consultants
Paul Mäder
Paul Mäder Forschungsinstitut für Biologischen Landbau
Silvia Dorn
Silvia Dorn ETH Zurich

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