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
Fabio Chinnici, Antonio Castro MArin, Claudio Riponi, Vini bianchi: Il chitosano come alternativa alla SO₂, «VITE & VINO», 2019, 2019, pp. 76 - 79 [Scientific article]
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) [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 [Scientific article]
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 [Scientific article]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) [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 [Scientific article]
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) [Contribution to conference proceedings]
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 [Scientific article]Open Access
