Glicerina V.; Siroli L.; Canali G.; Chinnici F.; Capelli F.; Lanciotti R.; Colombo V.; Romani S., Efficacy of biodegradable, antimicrobial packaging on safety and quality parameters maintenance of a pear juice and rice milk-based smoothie product, «FOOD CONTROL», 2021, 128, Article number: 108170, pp. 1 - 9 [articolo]Open Access
Antonio castro marín, Federico BAris, fabio chinnici, Fate of phenolic compounds in white wines obtained and stored in the presence of different antioxidants, in: MACROWINE 2021 Virtual Edition, 2021(atti di: MACROWINE 2021, Edizione Virtuale, 23-30 Giugno 2021) [atti di convegno-poster]
Antonio castro marín; fabio chinnici, How chitosan impacts the phenolic and volatile composition of a red wine, «INFOWINE», 2021, 9, pp. 1 - 8 [articolo]
Antonio castro Marín; Fabio Chinnici, Impact of chitosan treatment on the physico-chemical features of a Sangiovese red wine, in: Enoforum 2021 Web Conference, 2021, pp. 2 - 2 (atti di: Enoforum 2021 Web Conference, Edizione Virtuale, 23-25 Febbraio 2021) [Contributo in Atti di convegno]
Castro Marin, Antonio; Stocker, Pierre; Chinnici, Fabio; Cassien, Mathieu; Thétiot-Laurent, Sophie; Vidal, Nicolas; Riponi, Claudio; Robillard, Bertrand; Culcasi, Marcel; Pietri, Sylvia, Inhibitory effect of fungoid chitosan in the generation of aldehydes relevant to photooxidative decay in a sulphite-free white wine, «FOOD CHEMISTRY», 2021, 350, Article number: 129222, pp. 1 - 12 [articolo]Open Access
Antonio Castro Marín, Donato Colangelo, Milena Lambri, Fabio Chinnici, L’uso del chitosano fungino in ambito enologico, «VVQ», 2021, 5, pp. 28 - 31 [articolo]
Castro Marín A.; Baris F.; Romanini E.; Lambri M.; Montevecchi G.; Chinnici F., Physico-chemical and sensory characterization of a fruit beer obtained with the addition of cv. Lambrusco grapes must, «BEVERAGES», 2021, 7, Article number: 34, pp. 1 - 18 [articolo]Open Access
Antonio Castro Marín , Donato Colangelo , Milena Lambri , Claudio Riponi, Fabio Chinnici, Relevance and perspectives of the use of chitosan in winemaking: a review, «CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION», 2021, 61, pp. 3450 - 3464 [articolo]Open Access
Castro Marin Antonio; Riponi C.; Chinnici F., Chitosan in sparkling wines produced by the traditional method: Influence of its presence during the secondary fermentation, «FOODS», 2020, 9, Article number: 1174, pp. 1 - 15 [articolo]Open Access
Castro MArin Antonio.; Chinnici F., Physico-chemical features of sangiovese wine as affected by a post-fermentative treatment with chitosan, «APPLIED SCIENCES», 2020, 10, Article number: 6877, pp. 1 - 15 [articolo]Open Access
Castro Marín, Antonio; Culcasi, Marcel*; Cassien, Mathieu; Stocker, Pierre; Thétiot-Laurent, Sophie; Robillard, Bertrand; Chinnici, Fabio; Pietri, Sylvia, Chitosan as an antioxidant alternative to sulphites in oenology: EPR investigation of inhibitory mechanisms, «FOOD CHEMISTRY», 2019, 285, pp. 67 - 76 [articolo]Open Access
Pasini F.; Chinnici F.; Caboni M.F.; Verardo V., Recovery of oligomeric proanthocyanidins and other phenolic compounds with established bioactivity from grape seed by-products, «MOLECULES», 2019, 24, Article number: 677, pp. 1 - 22 [articolo]Open Access
Fabio Chinnici, Antonio Castro MArin, Claudio Riponi, Vini bianchi: Il chitosano come alternativa alla SO₂, «VITE & VINO», 2019, 2019, pp. 76 - 79 [articolo]
F. Chinnici, A. G. Buglia, A. Castro Marín, C. Riponi, Chitosan in sparkling wines produced by the traditional method: influence of its presence during the “Prise de Mousse”., in: MacroWine 2018, 2018(atti di: MacroWine 2018, Zaragoza (ES), 28-31 May 2018) [atti di convegno-poster]Open Access
Ruiz-Moreno, María J; Raposo, Rafaela; Puertas, Belén; Cuevas, Francisco J; Chinnici, Fabio; Moreno-Rojas, José M; Cantos-Villar, Emma*, Effect of a grapevine-shoot waste extract on red wine aromatic properties, «JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE», 2018, 98, pp. 5606 - 5615 [articolo]
