Arduini, S.; Chinnici, F., Influence of Oak Wood Seasoning Duration and Toasting Degree on Endogenous and Wood-Derived Compounds of Brandy Italiano, «FOOD AND BIOPROCESS TECHNOLOGY», 2026, 19, pp. 1 - 12 [articolo]Open Access
Chinnici, Fabio, Can fungoid chitosan help to produce sulfite-free wines? Ten years of investigation on its antioxidant
properties, in: GREENWINE 2025, IVES, 2025, pp. 38 - 38 (atti di: GreenWine2025, Verona, 19-21 Maggio 2025) [atti di convegno-abstract]
Becchi, P. P.; Vezzulli, F.; Lambri, M.; Lucini, L.; Chinnici, F.; Romanini, E.; Gabrielli, M., Characterization of Italian Grape Ale beers obtained with different additions of Malvasia di Candia Aromatica must and marcs, «JOURNAL OF FOOD COMPOSITION AND ANALYSIS», 2025, 137 Part B, Article number: 106970, pp. 1 - 11 [articolo]Open Access
Granchi, L.; Patrignani, F.; Bianco, A.; Braschi, G.; Budroni, M.; Canonico, L.; Capece, A.; Cauzzi, A.; Ciani, M.; Chinnici, F.; Civa, V.; Cocolin, L.; Domizio, P.; Englezos, V.; Francesca, N.; Gerardi, C.; Grieco, F.; Lanciotti, R.; Mangani, S.; Montanini, C.; Naselli, V.; Perpetuini, G.; Pietrafesa, R.; Racioppo, A.; Siesto, G.; Tofalo, R.; Bevilacqua, A.; Romano, P., Comparison between Metschnikowia pulcherrima and Torulaspora delbrueckii used in sequential wine fermentations with Saccharomyces cerevisiae, «FRONTIERS IN MICROBIOLOGY», 2025, 16, pp. 1 - 17 [articolo]Open Access
Rossi, M.; Cappadone, C.; Sallustio, V.; Vasiliu, A. E.; Mandrone, M.; Chiocchio, I.; Chinnici, F.; Di Blasio, A.; Blaiotta, G; Luppi, B.; Bigucci, F.; Abruzzo, A.; Cerchiara, T., Development of sustainable and antibacterial wound dressing: the case of Spanish Broom fabric and Prunus Spinosa L. extract, in: Novel Approaches for Skin Health, Ferrara, 2025, pp. 18 - 18 (atti di: Novel Approaches for Skin Health, Ferrara, 10 June 2025) [Contributo in Atti di convegno]
Pettinelli, S.; Alfieri, G.; Bianchi, A.; Baris, F.; Chinnici, F.; Mencarelli, F.; Bellincontro, A.; Modesti, M., Fortified or passito sweet wines from Aleatico grapes subjected to different dehydration conditions: chemical and aromatic profile using destructive and non-destructive analyses, «OENO ONE», 2025, 59, Article number: 8372, pp. 1 - 19 [articolo]Open Access
Valentini, Gabriele; Allegro, Gianluca; Pastore, Chiara; Chinnici, Fabio; Filippetti, Ilaria, Optimizing Viticulture Sustainability Through Foliar Zeolite Treatments: An In-Depth Analysis of Their Impact on Gas Exchange, Yield, and the Composition of Sangiovese Grapes and Wine, «AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH», 2025, 2025, Article number: 719408, pp. 1 - 12 [articolo]Open Access
Rossello S.; Mandrone M.; Cerchiara T.; Chiocchio I.; Rossi M.; Chinnici F.; Sallustio V.; Aponte M.; Blaiotta G.; Luppi B.; Abruzzo A.; Bigucci F.; Cappadone C., A New Wound-Healing Tool Based on Glycyrrhiza glabra Extract-Loaded Ufasomes on Spanish Broom Dressings, «MOLECULES», 2024, 29, Article number: 3811, pp. 3811 - 3828 [articolo]Open Access
Gruppi A.; Romanini E.; Bassani A.; Lambri M.; Chinnici F.; Gabrielli M., Adsorption Capabilities of Fungoid Chitosan Toward Organic Acids in Model Solutions and White Wine, «FOOD AND BIOPROCESS TECHNOLOGY», 2024, 17, pp. 384 - 395 [articolo]Open Access
Arduini S.; Chinnici F., Advancements in analytical strategies for authentication and quality control of grappa and wine brandy with geographical indications, «APPLIED SCIENCES», 2024, 14, Article number: 8092, pp. 1 - 23 [articolo]Open Access
Sallustio, V.; Rossi, M.; Marto, J.; Coelho, T.; Chinnici, F.; Mandrone, M.; Chiocchio, I.; Cappadone, C.; Luppi, B.; Bigucci, F.; Abruzzo, A.; Cerchiara, T., Green extraction of Rosa canina L. and Prunus spinosa L. by NaDES and their encapsulation in chitosan nanoparticles for cosmetic industry, «INDUSTRIAL CROPS AND PRODUCTS», 2024, 218, pp. 119042 - 119051 [articolo]Open Access
Monacci, E.; Baris, F.; Bianchi, A.; Vezzulli, F.; Pettinelli, S.; Lambri, M.; Mencarelli, F.; Chinnici, F.; Sanmartin, C., Influence of the drying process of Cascade hop and the dry-hopping technique on the chemical, aromatic and sensory quality of the beer, «FOOD CHEMISTRY», 2024, 460 pt 2, Article number: 140594, pp. 1 - 12 [articolo]Open Access
Civa V.; Chinnici F.; Picariello G.; Tarabusi E.; Bosaro M.; Mannazzu I.; Domizio P., Non-Saccharomyces yeast derivatives: characterization of novel potential bio-adjuvants for the winemaking process, «CURRENT RESEARCH IN FOOD SCIENCE», 2024, 8, Article number: 100774, pp. 1 - 11 [articolo]Open Access
Baris F.; Castro Marin A.; Chinnici F., Oxidative Evolution of Different Model Rosé Wines Affected by Distinct Anthocyanin and Tannin Contents, «BEVERAGES», 2024, 10, Article number: 43, pp. 1 - 12 [articolo]Open Access
Baris, Federico; Castro Marin, Antonio; De Aguiar Saldanha Pinheiro, Ana Cristina; Tappi, S; Chinnici, F, Efficacy of fungoid chitosans from Aspergillus niger and Agaricus bisporus in controlling the oxidative browning of model white wines, «INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES», 2023, 86, Article number: 103381, pp. 1 - 9 [articolo]Open Access
