CRIS Current Research Information System

CHINNICI, FABIO
 Distribuzione geografica
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Continente #
NA - Nord America 5.926
EU - Europa 5.851
AS - Asia 5.760
AF - Africa 380
SA - Sud America 344
OC - Oceania 41
Continente sconosciuto - Info sul continente non disponibili 2
Totale 18.304
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Nazione #
US - Stati Uniti d'America 5.845
IT - Italia 2.131
CN - Cina 1.609
GB - Regno Unito 1.424
SG - Singapore 1.388
VN - Vietnam 1.378
DE - Germania 476
HK - Hong Kong 473
FR - Francia 344
IN - India 291
SE - Svezia 257
RU - Federazione Russa 235
BR - Brasile 209
ZA - Sudafrica 179
UA - Ucraina 175
IE - Irlanda 153
KR - Corea 130
BD - Bangladesh 109
FI - Finlandia 108
NL - Olanda 104
JP - Giappone 81
BG - Bulgaria 76
ES - Italia 73
TG - Togo 63
EE - Estonia 59
CI - Costa d'Avorio 46
JO - Giordania 46
AR - Argentina 42
PH - Filippine 41
CA - Canada 39
CH - Svizzera 38
ID - Indonesia 34
AU - Australia 30
BE - Belgio 30
EC - Ecuador 27
PL - Polonia 27
SC - Seychelles 26
MX - Messico 25
GR - Grecia 24
TR - Turchia 23
CL - Cile 22
TW - Taiwan 22
AT - Austria 20
EG - Egitto 20
RO - Romania 20
TH - Thailandia 20
MY - Malesia 18
PT - Portogallo 15
IQ - Iraq 14
UZ - Uzbekistan 14
PK - Pakistan 13
LT - Lituania 11
NZ - Nuova Zelanda 11
PE - Perù 11
PY - Paraguay 11
DZ - Algeria 10
HR - Croazia 10
IR - Iran 9
SA - Arabia Saudita 9
AE - Emirati Arabi Uniti 8
CO - Colombia 8
ET - Etiopia 7
MA - Marocco 7
CZ - Repubblica Ceca 6
JM - Giamaica 6
RS - Serbia 6
DK - Danimarca 5
LB - Libano 5
NG - Nigeria 5
UY - Uruguay 5
VE - Venezuela 5
BO - Bolivia 4
MD - Moldavia 4
NO - Norvegia 4
PS - Palestinian Territory 4
SK - Slovacchia (Repubblica Slovacca) 4
TN - Tunisia 4
DO - Repubblica Dominicana 3
HU - Ungheria 3
IL - Israele 3
KE - Kenya 3
KH - Cambogia 3
MN - Mongolia 3
A2 - ???statistics.table.value.countryCode.A2??? 2
AL - Albania 2
BY - Bielorussia 2
CM - Camerun 2
GH - Ghana 2
KG - Kirghizistan 2
LI - Liechtenstein 2
MG - Madagascar 2
MK - Macedonia 2
OM - Oman 2
SY - Repubblica araba siriana 2
AO - Angola 1
AZ - Azerbaigian 1
BB - Barbados 1
BH - Bahrain 1
BZ - Belize 1
CR - Costa Rica 1
Totale 18.291
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Città #
Southend 1.308
Singapore 905
Ashburn 783
Chandler 506
Hong Kong 449
Santa Clara 390
Ho Chi Minh City 355
Fairfield 354
San Jose 329
Bologna 297
Hanoi 269
Hefei 258
Wilmington 204
Beijing 193
Princeton 192
Houston 185
Seattle 180
Woodbridge 167
Milan 155
Ann Arbor 153
Dublin 147
Cambridge 132
Boardman 126
Council Bluffs 112
Dallas 107
Johannesburg 102
Lauterbourg 100
Los Angeles 98
Dong Ket 96
Jacksonville 93
Seoul 91
Rome 81
Helsinki 79
Nanjing 79
Padova 78
Westminster 75
Sofia 72
Turin 70
New York 68
Tokyo 67
Jinan 65
Lomé 63
Guangzhou 55
Saint Petersburg 47
Abidjan 46
Berlin 46
Amman 45
Buffalo 45
Frankfurt am Main 45
Da Nang 43
Chicago 41
Haiphong 39
Redondo Beach 38
Shenyang 38
Palermo 35
Shanghai 35
Cesena 33
Hebei 32
Munich 32
Medford 31
Osio Sotto 30
San Diego 29
Tianjin 29
Dearborn 27
Florence 27
Hangzhou 27
Nanchang 27
Changsha 25
Mülheim 25
Verona 25
Brussels 23
Hyderabad 23
The Dalles 22
Bengaluru 21
Bern 21
Quito 21
São Paulo 21
Brooklyn 20
Falkenstein 20
Zhengzhou 20
Forlì 19
Jakarta 19
Jiaxing 19
Pune 18
Ravenna 18
Washington 18
Buk-gu 17
Hải Dương 17
London 17
Nuremberg 17
Phoenix 17
San Francisco 17
Shenzhen 17
Taizhou 17
Warsaw 17
Des Moines 16
Lappeenranta 16
Modena 16
Redwood City 16
Paris 15
Totale 11.185
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Nome #
Determination of polyphenol contents in Macedonian grapes and wines by standardized spectrophotometric methods. 649
Evoluzione ossidativa di (+)-catechina in vini modello contenenti anidride solforosa, acido ascorbico o gallotannino 508
Production of volatile and sulfur compounds by 10 Saccharomyces cerevisiae strains inoculated in trebbiano must 470
CONTROLLO DELL’OSSIDAZIONE DI (+)-CATECHINA MEDIANTE CHITOSANO: IPOTESI DI UTILIZZO IN VINIFICAZIONI A RIDOTTO CONTENUTO IN SOLFITI 368
Relevance and perspectives of the use of chitosan in winemaking: a review 284
Changes in phenolic composition of red wines aged in cherry wood 272
Characterization of Berry Aromatic Profile of cv. Trebbiano Romagnolo Grapes and Effects of Intercropping with Salvia officinalis L 262
Chitosan as an antioxidant alternative to sulphites in oenology: EPR investigation of inhibitory mechanisms 253
Efficacy of biodegradable, antimicrobial packaging on safety and quality parameters maintenance of a pear juice and rice milk-based smoothie product 252
Chitosan in sparkling wines produced by the traditional method: influence of its presence during the “Prise de Mousse”. 251
A New Wound-Healing Tool Based on Glycyrrhiza glabra Extract-Loaded Ufasomes on Spanish Broom Dressings 249
Characterization of VOCs Emitted by Foliage of Grapevine cv. Isabella for Prospecting Innovative Cropping Systems 241
Fortified or passito sweet wines from Aleatico grapes subjected to different dehydration conditions: chemical and aromatic profile using destructive and non-destructive analyses 218
Volatile and fixed composition of sulphite-free white wines obtained after fermentation in the presence of chitosan 215
A study on relationships among chemical, physical, and qualitative assessment in traditional balsamic vinegar 213
Effect of a grapevine-shoot waste extract on red wine aromatic properties 213
Chitosan in sparkling wines produced by the traditional method: Influence of its presence during the secondary fermentation 212
Radical Scavenging Activities of peels and pulps cv. Golden Deliciuos as related to their phenolic composition 211
Characterisation of Australian Verdelho wines from the Queensland Granite Belt region 206
Green extraction of Rosa canina L. and Prunus spinosa L. by NaDES and their encapsulation in chitosan nanoparticles for cosmetic industry 203
L’uso del chitosano fungino in ambito enologico 203
Effects of chitosan based coatings enriched with procyanidin by-product on quality of fresh blueberries during storage 196
Influence of canopy-applied chitosan on the composition of organic cv. Sangiovese and Cabernet Sauvignon berries and wines 193
Impact of Glutathione on the Formation of Methylmethine- and Carboxymethine-Bridged (+)-Catechin Dimers in a Model Wine System 192
Determinazione del contenuto in piombo (II) nei vini, mediante stripping cronopotenziometrico 192
Color features and pigment composition of Italian carbonic macerated red wines 184
Efficacy of chitosan in inhibiting the oxidation of (+)-catechin in white wine model solutions 183
Sulfur free red wines through the use of grapevine shoots: Impact on the wine quality 181
Caratterizzazione della componente antocianica in vini rossi ottenuti per macerazione carbonica: correlazione con i parametri spettrofotometrici relativi al colore 180
Effects of two different sourdoughs on the characteristics of Pandoro, a typical Italian sweet leavened baked good 180
EPR investigation of direct oxyradical scavenging and metal chelation activities of chitosan as an alternative to sulfites in enology 180
Vine Physiology, Yield Parameters and Berry Composition of Sangiovese Grape under Two Different Canopy Shapes and Irrigation Regimes 179
Fermentation of sulphite-free white musts with added lysozyme and oenological tannins: Nitrogen consumption and biogenic amines composition of final wines 178
Rapid Assessment of Wine Vinegar Qualitative Parameters by Means of a Waveguide Vector Spectrometer. Rapid device for vinegar quality assessment 177
Optimizing Viticulture Sustainability Through Foliar Zeolite Treatments: An In-Depth Analysis of Their Impact on Gas Exchange, Yield, and the Composition of Sangiovese Grapes and Wine 176
Growth, biogenic amine production and tyrDC transcription of Enterococcus faecalis in synthetic medium containing defined amino acid concentrations 176
Inhibitory effect of fungoid chitosan in the generation of aldehydes relevant to photooxidative decay in a sulphite-free white wine 175
Comparative changes in color features and pigment composition of red wines aged in oak and cherry wood casks 174
Adsorption Capabilities of Fungoid Chitosan Toward Organic Acids in Model Solutions and White Wine 173
Influenza dell'affinamento in fusti di ciliegio sulla composizione fenolica non antocianica di vini rossi 170
Confronto fra meli in coltura biologica ed integrata: produzione e qualità dei frutti 169
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. 169
Improved HPLC determination of phenolic compounds in cv. Golden Delicious apples using a monolithic column 168
Esperienze di vinificazione di uve Albana in Qvevri georgiane 168
Production of volatile and sulfur compounds by 10 Saccharomyces cerevisiae strains inoculated in Trebbiano must 165
Applicazione di un protocollo sperimentale per la produzione di vini bianchi in assenza di SO2 163
Oxidative evolution of (+)-catechin in model white wine solutions containing sulfur dioxide, ascorbic acid or gallotannins 163
How chitosan impacts the phenolic and volatile composition of a red wine 163
Oxidative Evolution of Different Model Rosé Wines Affected by Distinct Anthocyanin and Tannin Contents 160
Characterization and Differentiation of High Quality Vinegars by Stir Bar Sorptive Extraction Coupled to Gas Chromatography-Mass Spectrometry (SBSE-GC-MS) 160
Optimization of the determination of organic acid and sugars in fruit juices by ion-exclusion liquid chromatography 159
Characterisation of volatiles in extracts from oak chips aobtained by accelerated solvent extraction (ASE) 158
Bestimmung von Lysozym in Wein mittels HPLC 157
Pigment composition of wines obtained from carbonic maceration: correlations with colour features 155
Heat-Induced Chemical Modification of Grape Must as Related to its Concentration During the Production of Traditional Balsamic Vinegar. A Preliminary Approach 154
Produzione di Vini in assenza di SO2: Influenza del lisozima e del tannino di galla sulla componente volatile 154
Non-Saccharomyces yeast derivatives: characterization of novel potential bio-adjuvants for the winemaking process 151
Caratterizzazione della componente volatile di vini bianchi privi di solfiti ottenuti dopo fermentazione in presenza di chitosano 151
A survey of amino acids and amines content in some European vinegars with Protected Denomination of Origin. 151
Vini bianchi: Il chitosano come alternativa alla SO₂ 151
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 150
EFFECTS OF CHITOSAN/PROCYANIDIN BASED COATINGS ON QUALITY OF FRESH BLUEBERRIES DURING STORAGE 150
Physiological and genomic characterization of Lactiplantibacillus plantarum isolated from Indri indri in Madagascar 148
Prediction of sensory score of Italian traditional balsamic vinegars of Reggio-Emilia by midinfrared spectroscopy 148
Physico-chemical features of sangiovese wine as affected by a post-fermentative treatment with chitosan 148
Solid-phase extraction method for determination of volatile compounds in traditional balsamic vinegar 147
Evaluation of volatile aldehydes as discriminating parameters in quality vinegars with protected European geographical indication 146
Fate of phenolic compounds in white wines obtained and stored in the presence of different antioxidants 145
Relationship among sensory descriptors, consumer preference and color parameters of Novello red wines 142
Efficacy of fungoid chitosans from Aspergillus niger and Agaricus bisporus in controlling the oxidative browning of model white wines 142
Characterization of Italian Grape Ale beers obtained with different additions of Malvasia di Candia Aromatica must and marcs 140
Influenza dell’invecchiamento in legno di ciliegio sulla componente antocianica e sul colore di vini rossi 140
Andamento dei composti furanici in batterie per aceto balsamico tradizionale. 140
Consumo fermentativo di N assimilabile e sviluppo/evoluzione della componente volatile in vini bianchi ottenuti in assenza di SO2 139
Discrimination of some European vinegars with protected denomination of origin as a function of their amino acid and biogenic amine content 139
Esperienze di vinificazione di uve Albana in Qvevri georgiane 138
Monitoring the phenolic profile of sulfite-free white wines obtained by pre-fermentative addition of chitosan 138
Sensory and Volatile characterization of Australian White wines from cv. Verdelho produced in the Queensland Granite Belt region 137
Caratterizzazione Analitica di Frammenti Legnosi ad Uso Enologico: La componente volatile e la sicurezza d’uso. 135
Recovery of oligomeric proanthocyanidins and other phenolic compounds with established bioactivity from grape seed by-products 134
gas Chromatograpy-Mass Spectrometry (GC-MS) characterisation of volatile compounds in quality vinegars with protected European geographical indication 133
TECHNICAL TRAINING COURSES: A TEACHING METHODOLOGY WITH A PRACTICAL POINT OF VIEW 131
Nuovi metodi di analisi del colore dei vini rossi 129
Replacement of sulfure dioxide by lysozyme and oenological tannins during fermentation: influence on volatile composition of white wines 129
Influence of the drying process of Cascade hop and the dry-hopping technique on the chemical, aromatic and sensory quality of the beer 127
Occurrence and evolution of amino acids during grape must cooking 126
Evaluation of volatile aldehydes as discriminating parameters in quality vinegars with protected European geographical indication 126
Presence of polycyclic aromatic hydrocarbons in woody chips used as ajuvant in wines, vinegars and distillates. 121
Il chitosano per migliorare le caratteristiche degli spumanti ottenuti con metodo classico 120
Impact of chitosan treatment on the physico-chemical features of a Sangiovese red wine 120
Sviluppo e validazione di un metodo HPLC-FLD per la quantificazione di lisozima nei vini. 119
Impiego della CO2 solida nel corso della raccolta meccanica di uva cv. Trebbiano 117
Comparison between Metschnikowia pulcherrima and Torulaspora delbrueckii used in sequential wine fermentations with Saccharomyces cerevisiae 114
Advancements in analytical strategies for authentication and quality control of grappa and wine brandy with geographical indications 111
Physico-chemical and sensory characterization of a fruit beer obtained with the addition of cv. Lambrusco grapes must 111
The use of chitosan to control (+)-catechin oxidation: hypothesis for its use in reduced sulfur dioxide winemaking practices 107
Development of sustainable and antibacterial wound dressing: the case of Spanish Broom fabric and Prunus Spinosa L. extract 106
Influence of composition on the traditional Balsamic Vinegar quality 105
Tecnologie per la produzione di vini in assenza di anidride solforosa: Prime esperienze su vitigni siciliani 105
INTERAZIONE FRA IL LISOZIMA ESTRATTO DA UOVO ED ALCUNI MACROCOMPONENTI DI MOSTI E VINI 105
Totale 17.789
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Categoria #
all - tutte 47.804
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 47.804
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021395 0 0 0 0 0 0 0 0 0 0 0 395
2021/20221.727 168 107 133 93 156 119 72 120 112 57 293 297
2022/20232.019 251 271 127 187 128 130 103 120 355 45 181 121
2023/2024936 40 110 76 60 76 205 78 69 28 62 69 63
2024/20253.101 95 416 274 196 545 138 197 141 97 164 230 608
2025/20266.418 523 637 589 452 644 333 728 292 1.058 503 354 305
Totale 18.642