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Fabio Chinnici

Observed names: CHINNICI, FABIO, Chinnici Fabio, Chinnici, F., Chinnici, Fabio, F CHINNICI, F Chinnici, F. Chinnici, fabio chinnici
ORCID: 0000-0003-3874-0680
Observed ORCID: 0000-0003-3874-0680
OpenAlex ID: A5086988023
Radical Scavenging Activities of Peels and Pulps from cv. Golden Delicious Apples as Related to Their Phenolic Composition
2004 · Fabio Chinnici, Alessandra Bendini, et al. · Journal of Agricultural and Food Chemistry · 321
Optimization of the determination of organic acids and sugars in fruit juices by ion-exclusion liquid chromatography
2004 · Fabio Chinnici, Umberto Spinabelli, et al. · Journal of Food Composition and Analysis · 212
Effects of chitosan based coatings enriched with procyanidin by-product on quality of fresh blueberries during storage
2018 · C. Mannozzi, U. Tylewicz, et al. · Food Chemistry · 184
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Determination of the polyphenol contents in Macedonian grapes and wines by standardized spectrophotometric methods
2010 · Violeta Ivanova, Marina Stefova, et al. · Journal of the Serbian Chemical Society · 143
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Gas Chromatography−Mass Spectrometry (GC−MS) Characterization of Volatile Compounds in Quality Vinegars with Protected European Geographical Indication
2009 · Fabio Chinnici, Enrique Durán Guerrero, et al. · Journal of Agricultural and Food Chemistry · 108
Relationship among sensory descriptors, consumer preference and color parameters of Italian Novello red wines
2009 · Giuseppina Paola Parpinello, Andrea Versari, et al. · Food Research International · 104
Replacement of sulfur dioxide by lysozyme and oenological tannins during fermentation: influence on volatile composition of white wines
2009 · Francesca Sonni, Maria Jesus Cejudo Bastante, et al. · Journal of the Science of Food and Agriculture · 88
A study on relationships among chemical, physical, and qualitative assessment in traditional balsamic vinegar
2007 · Francesca Masino, Fabio Chinnici, et al. · Food Chemistry · 75
Relevance and perspectives of the use of chitosan in winemaking: a review
2020 · Antonio Castro Marín, Donato Colangelo, et al. · Critical Reviews in Food Science and Nutrition · 73
Sulfur free red wines through the use of grapevine shoots: Impact on the wine quality
2017 · Rafaela Raposo, Fabio Chinnici, et al. · Food Chemistry · 72
Improved HPLC Determination of Phenolic Compounds in Cv. Golden Delicious Apples Using a Monolithic Column
2003 · Fabio Chinnici, Anna Gaiani, et al. · Journal of Agricultural and Food Chemistry · 66
Chitosan as an antioxidant alternative to sulphites in oenology: EPR investigation of inhibitory mechanisms
2019 · Antonio Castro Marín, Marcel Culcasi, et al. · Food Chemistry · 64
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Impact of Glutathione on the Formation of Methylmethine- and Carboxymethine-Bridged (+)-Catechin Dimers in a Model Wine System
2011 · Francesca Sonni, Evan G. Moore, et al. · Journal of Agricultural and Food Chemistry · 58
Heat-induced chemical modification of grape must as related to its concentration during the production of traditional balsamic vinegar: a preliminary approach
2004 · Andrea Antonelli, Fabio Chinnici, et al. · Food Chemistry · 57
Solid‐phase extraction method for determination of volatile compounds in traditional balsamic vinegar
2008 · Enrique Durán Guerrero, Fabio Chinnici, et al. · Journal of Separation Science · 53
Characterization and differentiation of high quality vinegars by stir bar sorptive extraction coupled to gas chromatography-mass spectrometry (SBSE–GC–MS)
2012 · A. Marrufo-Curtido, M.J. Cejudo-Bastante, et al. · LWT · 52
Fermentation of sulphite-free white musts with added lysozyme and oenological tannins: Nitrogen consumption and biogenic amines composition of final wines
2010 · M.J. Cejudo-Bastante, F. Sonni, et al. · LWT · 49
Characterization of Volatiles in Extracts from Oak Chips Obtained by Accelerated Solvent Extraction (ASE)
2006 · Nadia Natali, Fabio Chinnici, et al. · Journal of Agricultural and Food Chemistry · 49
Pre-fermentative replacement of sulphur dioxide by lysozyme and oenological tannins: Effect on the formation and evolution of volatile compounds during the bottle storage of white wines
2011 · Francesca Sonni, Fabio Chinnici, et al. · Food Chemistry · 47
Colour features and pigment composition of Italian carbonic macerated red wines
2008 · Fabio Chinnici, Francesca Sonni, et al. · Food Chemistry · 41
Changes in phenolic composition of red wines aged in cherry wood
2014 · Fabio Chinnici, Nadia Natali, et al. · LWT · 40
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Preliminary Study on Glucose Oxidase–Catalase Enzyme System to Control the Browning of Apple and Pear Purées
2002 · G.P. Parpinello, F. Chinnici, et al. · LWT · 40
Efficacy of Chitosan in Inhibiting the Oxidation of (+)-Catechin in White Wine Model Solutions
2014 · Fabio Chinnici, Nadia Natali, et al. · Journal of Agricultural and Food Chemistry · 39
A study of the relationships among acidity, sugar and furanic compound concentrations in set of casks for Aceto Balsamico Tradizionale of Reggio Emilia by multivariate techniques
2004 · F MASINO, F CHINNICI, et al. · Food Chemistry · 38
Recovery of Oligomeric Proanthocyanidins and Other Phenolic Compounds with Established Bioactivity from Grape Seed By-Products
2019 · Federica Pasini, Fabio Chinnici, et al. · Molecules · 33
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Works count: 197
Citation count: 2,741
H-index: 29
I10-index: 52
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