Foto del docente

Fabio Chinnici

Professore associato

Dipartimento di Scienze e Tecnologie Agro-Alimentari

Settore scientifico disciplinare: AGR/15 SCIENZE E TECNOLOGIE ALIMENTARI


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]

Mannozzi, C.*; Tylewicz, U.; Chinnici, F.; Siroli, L.; Rocculi, P.; Dalla Rosa, M.; Romani, S., Effects of chitosan based coatings enriched with procyanidin by-product on quality of fresh blueberries during storage, «FOOD CHEMISTRY», 2018, 251, pp. 18 - 24 [articolo]Open Access

Castro Marin, Antonio; Culcasi, Marcel; Robillard, Bertrand; Chinnici, Fabio; Pietri, Sylvia, EPR investigation of direct oxyradical scavenging and metal chelation activities of chitosan as an alternative to sulfites in enology, in: MacroWine 2018, 2018(atti di: MacroWine 2018, Zaragoza, 28-31 may 2018) [atti di convegno-poster]Open Access

Ana Gabriela Buglia, Tommaso Bindi, Antonio Castro Marín, Fabio Chinnici, Claudio Riponi, Esperienze di vinificazione di uve Albana in Qvevri georgiane, «INFOWINE», 2018, 10/2, pp. 1 - 10 [articolo]

Berardinelli, Annachiara; Chinnici, Fabio; Ragni, Luigi; Iaccheri, Eleonora, Rapid Assessment of Wine Vinegar Qualitative Parameters by Means of a Waveguide Vector Spectrometer. Rapid device for vinegar quality assessment, in: 12th International Conference on Electromagnetic Wave Interaction with Water and Moist Substances (ISEMA), Institute of Electrical and Electronics Engineers Inc., 2018, pp. 94 - 96 (atti di: 12th International Conference on Electromagnetic Wave Interaction with Water and Moist Substances, ISEMA 2018, Lublin, Poland, 4 - 7 June 2018) [Contributo in Atti di convegno]

Rafaela Raposo, Fabio Chinnici, María José Ruiz-Moreno, Belén Puertas, Francisco J. Cuevas, María Carbú, Raúl F. Guerrero, Víctor Ortíz-Somovilla, José Manuel Moreno-Rojas, Emma Cantos-Villar, Sulfur free red wines through the use of grapevine shoots: Impact on the wine quality, «FOOD CHEMISTRY», 2018, 243, pp. 453 - 460 [articolo]Open Access

Castro-Marín, Antonio; Buglia, Ana Gabriela; Riponi, Claudio; Chinnici, Fabio*, Volatile and fixed composition of sulphite-free white wines obtained after fermentation in the presence of chitosan, «LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE», 2018, 93, pp. 174 - 180 [articolo]Open Access

Antonio Castro-Marin; Ana Gabriela Buglia; Fabio Chinnici; Claudio Riponi, Caratterizzazione della componente volatile di vini bianchi privi di solfiti ottenuti dopo fermentazione in presenza di chitosano, in: Enoforum 2017 - Innovazione ed Eccellenza -, 2017(atti di: Enoforum 2017, Vicenza (Italy), 16-18 maggio 2017) [atti di convegno-poster]