CRIS Current Research Information System

CHINNICI, FABIO
 Distribuzione geografica
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Continente #
EU - Europa 4.153
NA - Nord America 3.549
AS - Asia 1.093
AF - Africa 170
SA - Sud America 26
OC - Oceania 19
Continente sconosciuto - Info sul continente non disponibili 2
Totale 9.012
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Nazione #
US - Stati Uniti d'America 3.546
GB - Regno Unito 1.368
IT - Italia 1.314
CN - Cina 461
DE - Germania 351
VN - Vietnam 272
SE - Svezia 255
IN - India 216
FR - Francia 161
UA - Ucraina 158
IE - Irlanda 149
RU - Federazione Russa 125
BG - Bulgaria 73
ZA - Sudafrica 70
TG - Togo 66
EE - Estonia 59
SG - Singapore 49
JO - Giordania 43
CH - Svizzera 32
BE - Belgio 20
FI - Finlandia 14
SC - Seychelles 12
ES - Italia 11
GR - Grecia 11
RO - Romania 11
AU - Australia 10
CI - Costa d'Avorio 10
AT - Austria 9
HK - Hong Kong 9
NZ - Nuova Zelanda 9
BR - Brasile 8
NL - Olanda 8
JP - Giappone 7
PK - Pakistan 7
CL - Cile 6
HR - Croazia 6
AE - Emirati Arabi Uniti 5
PT - Portogallo 5
RS - Serbia 5
TR - Turchia 5
UZ - Uzbekistan 5
LB - Libano 4
NG - Nigeria 4
AR - Argentina 3
CA - Canada 3
DZ - Algeria 3
KR - Corea 3
MY - Malesia 3
PE - Perù 3
PL - Polonia 3
UY - Uruguay 3
A2 - ???statistics.table.value.countryCode.A2??? 2
DK - Danimarca 2
EC - Ecuador 2
ET - Etiopia 2
IR - Iran 2
MG - Madagascar 2
AL - Albania 1
BO - Bolivia 1
GH - Ghana 1
IQ - Iraq 1
LT - Lituania 1
MD - Moldavia 1
PS - Palestinian Territory 1
Totale 9.012
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Città #
Southend 1.308
Chandler 514
Ashburn 408
Fairfield 354
Wilmington 203
Princeton 193
Bologna 189
Houston 179
Seattle 172
Woodbridge 167
Ann Arbor 153
Dublin 143
Cambridge 132
Dong Ket 96
Jacksonville 92
Nanjing 77
Padova 77
Westminster 74
Sofia 72
Lomé 66
Milan 63
Jinan 58
Berlin 47
Saint Petersburg 47
Amman 42
Turin 42
Beijing 40
Rome 38
Singapore 37
Shenyang 36
Hebei 32
Medford 31
Palermo 31
San Diego 29
Dearborn 27
Cesena 26
Mülheim 25
Nanchang 24
Bern 22
Changsha 22
Hyderabad 21
Brussels 19
Forlì 17
Hangzhou 17
Jiaxing 17
Pune 17
Redwood City 16
Tianjin 16
New York 15
Taizhou 15
Modena 14
Norwalk 14
Ravenna 14
Zhengzhou 14
Boardman 13
Des Moines 13
Helsinki 13
Olalla 13
Washington 13
Mahé 12
Florence 11
Abidjan 10
Haikou 10
San Venanzo 10
Verona 10
Kuban 9
Ningbo 9
Teòr 9
Falls Church 8
Los Angeles 8
Vienna 8
Bühl 7
Chicago 7
Christchurch 7
Faenza 7
Fuzhou 7
Gorgonzola 7
Napoli 7
Paris 7
Brescia 6
Dillenburg 6
Guangzhou 6
London 6
Naples 6
Redmond 6
Tokyo 6
Trento 6
Adelaide 5
Belgrade 5
Castel Maggiore 5
Dubai 5
Fidenza 5
Frankfurt Am Main 5
Hong Kong 5
Imola 5
Kunming 5
Lanzhou 5
Lyon 5
Mumbai 5
Parma 5
Totale 5.962
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Nome #
Determination of polyphenol contents in Macedonian grapes and wines by standardized spectrophotometric methods. 340
Production of volatile and sulfur compounds by 10 Saccharomyces cerevisiae strains inoculated in trebbiano must 307
Evoluzione ossidativa di (+)-catechina in vini modello contenenti anidride solforosa, acido ascorbico o gallotannino 293
CONTROLLO DELL’OSSIDAZIONE DI (+)-CATECHINA MEDIANTE CHITOSANO: IPOTESI DI UTILIZZO IN VINIFICAZIONI A RIDOTTO CONTENUTO IN SOLFITI 213
Chitosan as an antioxidant alternative to sulphites in oenology: EPR investigation of inhibitory mechanisms 175
A study on relationships among chemical, physical, and qualitative assessment in traditional balsamic vinegar 161
Relevance and perspectives of the use of chitosan in winemaking: a review 160
Characterization of Berry Aromatic Profile of cv. Trebbiano Romagnolo Grapes and Effects of Intercropping with Salvia officinalis L 153
null 148
Efficacy of biodegradable, antimicrobial packaging on safety and quality parameters maintenance of a pear juice and rice milk-based smoothie product 144
Chitosan in sparkling wines produced by the traditional method: influence of its presence during the “Prise de Mousse”. 142
Volatile and fixed composition of sulphite-free white wines obtained after fermentation in the presence of chitosan 141
Effects of chitosan based coatings enriched with procyanidin by-product on quality of fresh blueberries during storage 137
A study of the relationships among acidity, sugar and furanic compound concentrations in set of casks for Aceto Balsamico Tradizionale of Reggio Emilia by multivariate techniques. 132
Characterisation of Australian Verdelho wines from the Queensland Granite Belt region 130
Radical Scavenging Activities of peels and pulps cv. Golden Deliciuos as related to their phenolic composition 129
Comparative changes in color features and pigment composition of red wines aged in oak and cherry wood casks 127
Determinazione del contenuto in piombo (II) nei vini, mediante stripping cronopotenziometrico 124
Characterization and Differentiation of High Quality Vinegars by Stir Bar Sorptive Extraction Coupled to Gas Chromatography-Mass Spectrometry (SBSE-GC-MS) 120
Efficacy of chitosan in inhibiting the oxidation of (+)-catechin in white wine model solutions 120
Impact of Glutathione on the Formation of Methylmethine- and Carboxymethine-Bridged (+)-Catechin Dimers in a Model Wine System 117
Influence of canopy-applied chitosan on the composition of organic cv. Sangiovese and Cabernet Sauvignon berries and wines 117
Improved HPLC determination of phenolic compounds in cv. Golden Delicious apples using a monolithic column 116
Rapid Assessment of Wine Vinegar Qualitative Parameters by Means of a Waveguide Vector Spectrometer. Rapid device for vinegar quality assessment 115
Bestimmung von Lysozym in Wein mittels HPLC 114
Fermentation of sulphite-free white musts with added lysozyme and oenological tannins: Nitrogen consumption and biogenic amines composition of final wines 112
Characterization of VOCs Emitted by Foliage of Grapevine cv. Isabella for Prospecting Innovative Cropping Systems 111
Heat-Induced Chemical Modification of Grape Must as Related to its Concentration During the Production of Traditional Balsamic Vinegar. A Preliminary Approach 108
Effects of two different sourdoughs on the characteristics of Pandoro, a typical Italian sweet leavened baked good 107
Applicazione di un protocollo sperimentale per la produzione di vini bianchi in assenza di SO2 106
Chitosan in sparkling wines produced by the traditional method: Influence of its presence during the secondary fermentation 106
Caratterizzazione della componente antocianica in vini rossi ottenuti per macerazione carbonica: correlazione con i parametri spettrofotometrici relativi al colore 105
Color features and pigment composition of Italian carbonic macerated red wines 104
Prediction of sensory score of Italian traditional balsamic vinegars of Reggio-Emilia by midinfrared spectroscopy 104
Influenza dell'affinamento in fusti di ciliegio sulla composizione fenolica non antocianica di vini rossi 102
Characterisation of volatiles in extracts from oak chips aobtained by accelerated solvent extraction (ASE) 101
Sulfur free red wines through the use of grapevine shoots: Impact on the wine quality 101
Esperienze di vinificazione di uve Albana in Qvevri georgiane 100
Production of volatile and sulfur compounds by 10 Saccharomyces cerevisiae strains inoculated in Trebbiano must 99
Growth, biogenic amine production and tyrDC transcription of Enterococcus faecalis in synthetic medium containing defined amino acid concentrations 98
Effect of a grapevine-shoot waste extract on red wine aromatic properties 98
Inhibitory effect of fungoid chitosan in the generation of aldehydes relevant to photooxidative decay in a sulphite-free white wine 98
Solid-phase extraction method for determination of volatile compounds in traditional balsamic vinegar 95
PRE-FERMENTATIVE REPLACEMENT OF SULPHUR DIOXIDE BY LYSOZYME AND OENOLOGICAL TANNINS: EFFECT ON THE FORMATION AND EVOLUTION OF VOLATILE COMPOUNDS DURING THE BOTTLE STORAGE OF WHITE WINES 94
Confronto fra meli in coltura biologica ed integrata: produzione e qualità dei frutti 92
Occurrence and evolution of amino acids during grape must cooking 92
Relationship among sensory descriptors, consumer preference and color parameters of Novello red wines 91
Oxidative evolution of (+)-catechin in model white wine solutions containing sulfur dioxide, ascorbic acid or gallotannins 91
Andamento dei composti furanici in batterie per aceto balsamico tradizionale. 90
Recovery of oligomeric proanthocyanidins and other phenolic compounds with established bioactivity from grape seed by-products 89
Discrimination of some European vinegars with protected denomination of origin as a function of their amino acid and biogenic amine content 88
EPR investigation of direct oxyradical scavenging and metal chelation activities of chitosan as an alternative to sulfites in enology 88
Evaluation of volatile aldehydes as discriminating parameters in quality vinegars with protected European geographical indication 87
Caratterizzazione della componente volatile di vini bianchi privi di solfiti ottenuti dopo fermentazione in presenza di chitosano 86
Caratterizzazione Analitica di Frammenti Legnosi ad Uso Enologico: La componente volatile e la sicurezza d’uso. 84
Physico-chemical features of sangiovese wine as affected by a post-fermentative treatment with chitosan 84
Pigment composition of wines obtained from carbonic maceration: correlations with colour features 83
Sviluppo e validazione di un metodo HPLC-FLD per la quantificazione di lisozima nei vini. 79
Produzione di Vini in assenza di SO2: Influenza del lisozima e del tannino di galla sulla componente volatile 78
EFFECTS OF CHITOSAN/PROCYANIDIN BASED COATINGS ON QUALITY OF FRESH BLUEBERRIES DURING STORAGE 77
Optimization of the determination of organic acid and sugars in fruit juices by ion-exclusion liquid chromatography 76
Impiego della CO2 solida nel corso della raccolta meccanica di uva cv. Trebbiano 75
L’uso del chitosano fungino in ambito enologico 74
gas Chromatograpy-Mass Spectrometry (GC-MS) characterisation of volatile compounds in quality vinegars with protected European geographical indication 73
Esperienze di vinificazione di uve Albana in Qvevri georgiane 72
Monitoring the phenolic profile of sulfite-free white wines obtained by pre-fermentative addition of chitosan 70
Influenza dell’invecchiamento in legno di ciliegio sulla componente antocianica e sul colore di vini rossi 69
Sensory and Volatile characterization of Australian White wines from cv. Verdelho produced in the Queensland Granite Belt region 66
Consumo fermentativo di N assimilabile e sviluppo/evoluzione della componente volatile in vini bianchi ottenuti in assenza di SO2 65
The use of chitosan to control (+)-catechin oxidation: hypothesis for its use in reduced sulfur dioxide winemaking practices 65
Evaluation of volatile aldehydes as discriminating parameters in quality vinegars with protected European geographical indication 65
Vini bianchi: Il chitosano come alternativa alla SO₂ 65
Nuovi metodi di analisi del colore dei vini rossi 64
Replacement of sulfure dioxide by lysozyme and oenological tannins during fermentation: influence on volatile composition of white wines 62
Tecnologie per la produzione di vini in assenza di anidride solforosa: Prime esperienze su vitigni siciliani 60
How chitosan impacts the phenolic and volatile composition of a red wine 60
Influence of composition on the traditional Balsamic Vinegar quality 58
Studio delle relazioni tra acidità, concentrazione zuccherina, concentrazione di composti di natura furanica ed invecchiamento in batterie per la produzione di Aceto Balsamico Tradizionale di Reggio Emilia, mediante metodologie chemiometriche. 57
TECHNICAL TRAINING COURSES: A TEACHING METHODOLOGY WITH A PRACTICAL POINT OF VIEW 55
Presence of polycyclic aromatic hydrocarbons in woody chips used as ajuvant in wines, vinegars and distillates. 55
Fate of phenolic compounds in white wines obtained and stored in the presence of different antioxidants 55
A survey of amino acids and amines content in some European vinegars with Protected Denomination of Origin. 54
Study of the volatile profile of high quality vinegars by Stir Bar sorptive extraction 52
INTERAZIONE FRA IL LISOZIMA ESTRATTO DA UOVO ED ALCUNI MACROCOMPONENTI DI MOSTI E VINI 51
Quantification of hen's egg white lysozyme in wine by an improved HPLC-FLD analytical method 50
Impact of chitosan treatment on the physico-chemical features of a Sangiovese red wine 47
Vine Physiology, Yield Parameters and Berry Composition of Sangiovese Grape under Two Different Canopy Shapes and Irrigation Regimes 45
HPLC analysis of Lysozyme in different types of wine 45
Changes in phenolic composition of red wines aged in cherry wood 45
Physico-chemical and sensory characterization of a fruit beer obtained with the addition of cv. Lambrusco grapes must 44
Adsorption Capabilities of Fungoid Chitosan Toward Organic Acids in Model Solutions and White Wine 38
Efficacy of fungoid chitosans from Aspergillus niger and Agaricus bisporus in controlling the oxidative browning of model white wines 35
Physiological and genomic characterization of Lactiplantibacillus plantarum isolated from Indri indri in Madagascar 16
Simultaneous determination of organic acids, sugars, and alcohols in musts and wines by an improved ion-exclusion HPLC method 15
Novelty of Italian Grape Ale (IGA) beer: Influence of the addition of Gamay macerated grape must or dehydrated Aleatico grape pomace on the aromatic profile 14
Composition of grapes from cv. Trebbiano romagnolo affected by Esca 11
Il chitosano per migliorare le caratteristiche degli spumanti ottenuti con metodo classico 11
Green extraction of Rosa canina L. and Prunus spinosa L. by NaDES and their encapsulation in chitosan nanoparticles for cosmetic industry 9
Determination of furanic compounds in traditional balsamic vinegars by ion-exclusion liquid chromatography and diode-array detection 8
Non-Saccharomyces yeast derivatives: characterization of novel potential bio-adjuvants for the winemaking process 7
Totale 9.261
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Categoria #
all - tutte 22.870
article - articoli 0
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 22.870
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.904 318 78 36 91 165 183 206 222 268 109 109 119
2020/20211.777 238 89 76 63 145 94 62 140 252 115 108 395
2021/20221.727 168 107 133 93 156 119 72 120 112 57 293 297
2022/20232.052 254 281 130 190 133 131 103 121 360 45 181 123
2023/2024946 41 110 78 60 76 208 79 69 28 62 69 66
2024/202595 95 0 0 0 0 0 0 0 0 0 0 0
Totale 9.261