Author

Alberta Carnacini

Observed names: A. Borea Carnacini, A. CARNACINI, A. Carnacini, Carnacini A., Carnacini, A. J.

Observed institutions: University of Modena and Reggio Emilia, University of Sassari, University of Ferrara, National Research Council, University of Reggio Calabria, University of Bologna

OpenAlex ID: A5044387699

Essential Oil Chemical Composition of Wild Populations of Italian Oregano Spice (Origanum vulgare ssp. hirtum (Link) Ietswaart): A Preliminary Evaluation of Their Use in Chemotaxonomy by Cluster Analysis. 1. Inflorescences

1998 · Mariateresa Russo, Guido C. Galletti, et al. · Journal of Agricultural and Food Chemistry · 212

Yeast Influence on Volatile Composition of Wines

1999 · Andrea Antonelli, Lorena Castellari, et al. · Journal of Agricultural and Food Chemistry · 199

Characterisation of white vinegars of different sources with artificial neural networks

1998 · Vincenzo Gerbi, Giuseppe Zeppa, et al. · Journal of the Science of Food and Agriculture · 31

Sensory characterisation of wine vinegars

1997 · Vincenzo Gerbi, Giuseppe Zeppa, et al. · Food Quality and Preference · 30

Rapid extraction of volatile compounds in wine and vinegar using extrelut resin.

1992 · Vincenzo Gerbi, Giuseppe Zeppa, et al. · Institutional Research Information System University of Turin (University of Turin) · 28

Polyalcohols in vinegar as an origin discriminator

1997 · A. Antonelli, G. Zeppa, et al. · Food Chemistry · 18

Effect of the wine-making process on the volatile compounds of distillates

1989 · A. Carnacini, Di Stefano R, et al. · Italian Journal of Food Science · 18

Influence of yeast strain on the composition of wines for the production of brandy

1997 · C. Riponi, A. Carnacini, et al. · Journal of Wine Research · 11

Volatile Composition of Vernaccia di Oristano Sherry-Like Wine as Affected by Biological Ageing

1996 · Guido C Galletti, Alberta Carnacini, et al. · Journal of the Science of Food and Agriculture · 10

Chemical composition of wood casks for wine ageing as determined by pyrolysis/gc/ms

1995 · Guido C. Galletti, Alberta Carnacini, et al. · Rapid Communications in Mass Spectrometry · 8

Pilot Scale Dealcoholization of Wine by Extraction with Solid Carbon Dioxide

1996 · A. ANTONELLI, A. CARNACINI, et al. · Journal of Food Science · 7

Multivariate analysis of composition and sensory quality criteria of white vinegars

1997 · Vincenzo Gerbi, Giuseppe Zeppa, et al. · Institutional Research Information System University of Turin (University of Turin) · 6

Liquid–liquid extraction of silylated polyalcohols from vinegar, and their determination by capillary GC

1994 · Andrea Antonelli, Alberta Carnacini, et al. · Journal of High Resolution Chromatography · 6

Influence of harvesting techniques, grape crushing and wine treatments on the volatile components of white wines

2015 · Carnacini, A. J., Amati, A., et al. · Vitis · 5

PDF

Quantitative Changes of Some Volatile Components in Vernaccia di Oristano (a Sardinian Sherry-like Wine) during Maturation

1997 · Alberta Carnacini, Andrea Antonelli, et al. · Journal of Agricultural and Food Chemistry · 5

Le vinaigre de vin: un produit méditerranéen

1992 · A. Carnacini, Gerbi · Wein-Wissenschaft · 3

Volatile Components of Albana Wine. III. Carbonyl Compounds

1980 · A. Borea Carnacini, P. Capella, et al. · American Journal of Enology and Viticulture · 3

Volatile Components of Albana Wine. IV. Hydroxy Compounds

1980 · A. Borea Carnacini, P. Capella, et al. · American Journal of Enology and Viticulture · 3

Evoluzione dei costituenti principali del vino e del sidro nel corso dell’acetificazione

1995 · Vincenzo Gerbi, Andrea Antonelli, et al. · IRIS UNIMORE (University of Modena and Reggio Emilia) · 2

La composizione aromatica dei distillati di vino in funzione dei ceppi di lievito e del grado di maturazione delle uve

1993 · A. Carnacini, Claudio Riponi, et al. · IRIS UNIMORE (University of Modena and Reggio Emilia) · 2

Processo per la dealcolazione del vino e della birra con CO2 allo stato solido

1992 · N. Marignetti, A. Carnacini, et al. · 2

Caratteristiche di vini ottenuti mediante macerazione carbonica.

1985 · A. Carnacini, Pozzo A. del · 2

Influence de certaines souches de levures sur les composants volatils des eaux de vie de vin : evaluation statistique des données

1996 · Claudio Riponi, A. Carnacini, et al. · Wein-Wissenschaft · 1

Dealcolazione e recupero degli aromi del vino con tecniche di permoseparazione, dialisi e CO2 quale fluido di estrazione.

1989 · A. Carnacini, N. Marignetti, et al. · 1

[Characteristics of wine obtained by carbonic maceration]. [Italian]

1985 · A. Carnacini, Pozzo A. del · 1

Works count: 44

Citation count: 614

H-index: 9

I10-index: 9