Foto del docente

Fabio Chinnici

Associate Professor

Department of Agricultural and Food Sciences

Academic discipline: AGR/15 Food Science and Technology


Rodríguez-Declet, Arleen; Castro-Marín, Antonio; Lombini, Alessandra; Sevindik, Onur; Selli, Serkan; Chinnici, Fabio; Rombolà, Adamo Domenico, Characterization of Berry Aromatic Profile of cv. Trebbiano Romagnolo Grapes and Effects of Intercropping with Salvia officinalis L, «AGRONOMY», 2022, 12, pp. 344 - 358 [Scientific article]Open Access

Rodriguez Declet A.; Castro Marin Antonio.; Moretti Luca; Lombini A.; Chinnici F.; Rombola A.D., Characterization of VOCs Emitted by Foliage of Grapevine cv. Isabella for Prospecting Innovative Cropping Systems, «AGRONOMY», 2022, 12, Article number: 272 , pp. 272 - 284 [Scientific article]Open Access

Valentini, Gabriele; Pastore, Chiara; Allegro, Gianluca; Mazzoleni, Riccardo; Chinnici, Fabio; Filippetti, Ilaria, Vine Physiology, Yield Parameters and Berry Composition of Sangiovese Grape under Two Different Canopy Shapes and Irrigation Regimes, «AGRONOMY», 2022, 12, Article number: 1967 , pp. 1 - 18 [Scientific article]Open Access

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 [Scientific article]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) [Poster]

Antonio castro marín; fabio chinnici, How chitosan impacts the phenolic and volatile composition of a red wine, «INFOWINE», 2021, 9, pp. 1 - 8 [Scientific article]

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) [Contribution to conference proceedings]

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 [Scientific article]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 [Scientific article]

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 [Scientific article]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 [Scientific article]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 [Scientific article]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 [Scientific article]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 [Scientific article]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 [Scientific article]Open Access