CRIS Current Research Information System

CHINNICI, FABIO
 Distribuzione geografica
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Continente #
NA - Nord America 6.357
EU - Europa 5.988
AS - Asia 5.840
AF - Africa 381
SA - Sud America 355
Continente sconosciuto - Info sul continente non disponibili 348
OC - Oceania 41
Totale 19.310
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Nazione #
US - Stati Uniti d'America 6.237
IT - Italia 2.243
CN - Cina 1.620
GB - Regno Unito 1.435
SG - Singapore 1.408
VN - Vietnam 1.386
HK - Hong Kong 478
DE - Germania 476
FR - Francia 344
IN - India 292
SE - Svezia 259
RU - Federazione Russa 235
BR - Brasile 213
ZA - Sudafrica 179
UA - Ucraina 175
IE - Irlanda 153
BD - Bangladesh 137
KR - Corea 130
FI - Finlandia 112
NL - Olanda 105
JP - Giappone 83
BG - Bulgaria 76
ES - Italia 74
TG - Togo 63
CA - Canada 61
EE - Estonia 59
CI - Costa d'Avorio 46
JO - Giordania 46
AR - Argentina 43
PH - Filippine 41
CH - Svizzera 38
ID - Indonesia 34
BE - Belgio 31
AU - Australia 30
PL - Polonia 30
EC - Ecuador 28
SC - Seychelles 27
MX - Messico 26
GR - Grecia 24
TW - Taiwan 24
TR - Turchia 23
CL - Cile 22
AT - Austria 20
EG - Egitto 20
RO - Romania 20
TH - Thailandia 20
MY - Malesia 18
UZ - Uzbekistan 16
IQ - Iraq 15
PT - Portogallo 15
PE - Perù 14
PK - Pakistan 13
LT - Lituania 11
NZ - Nuova Zelanda 11
PY - Paraguay 11
DZ - Algeria 10
HR - Croazia 10
JM - Giamaica 10
CO - Colombia 9
IR - Iran 9
SA - Arabia Saudita 9
AE - Emirati Arabi Uniti 8
CR - Costa Rica 8
ET - Etiopia 7
MA - Marocco 7
RS - Serbia 7
CZ - Repubblica Ceca 6
VE - Venezuela 6
DK - Danimarca 5
LB - Libano 5
NG - Nigeria 5
UY - Uruguay 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
SV - El Salvador 2
SY - Repubblica araba siriana 2
AO - Angola 1
AZ - Azerbaigian 1
BB - Barbados 1
BH - Bahrain 1
Totale 18.946
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Città #
Southend 1.308
Singapore 925
Ashburn 826
Chandler 506
Hong Kong 454
Santa Clara 405
Ho Chi Minh City 358
Fairfield 354
San Jose 349
Bologna 313
Hanoi 272
Hefei 258
Wilmington 206
Beijing 202
Council Bluffs 201
Princeton 192
Milan 187
Houston 186
Seattle 181
Woodbridge 167
Ann Arbor 153
Dublin 147
Cambridge 132
Boardman 126
Los Angeles 124
Dallas 118
Johannesburg 102
Lauterbourg 100
Jacksonville 99
Dong Ket 96
Rome 93
Seoul 91
Helsinki 83
Nanjing 79
New York 79
Padova 78
Westminster 75
Sofia 72
Turin 71
Tokyo 69
Jinan 65
Lomé 63
Guangzhou 55
Buffalo 47
Saint Petersburg 47
Abidjan 46
Berlin 46
Chicago 46
Amman 45
Frankfurt am Main 45
Da Nang 43
Haiphong 39
Redondo Beach 38
Shenyang 38
Palermo 36
Shanghai 36
Cesena 33
Hebei 32
Munich 32
San Diego 32
Medford 31
Osio Sotto 30
Tianjin 29
Dearborn 27
Florence 27
Hangzhou 27
Nanchang 27
Changsha 25
Mülheim 25
Verona 25
Brussels 24
Brooklyn 23
Hyderabad 23
Forlì 22
San Francisco 22
The Dalles 22
Bengaluru 21
Bern 21
Phoenix 21
Quito 21
São Paulo 21
Falkenstein 20
Naples 20
Warsaw 20
Zhengzhou 20
Jakarta 19
Jiaxing 19
London 18
Pune 18
Ravenna 18
Washington 18
Buk-gu 17
Hải Dương 17
Montreal 17
Nuremberg 17
Shenzhen 17
Taizhou 17
Des Moines 16
Lappeenranta 16
Modena 16
Totale 11.555
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Nome #
Determination of polyphenol contents in Macedonian grapes and wines by standardized spectrophotometric methods. 667
Evoluzione ossidativa di (+)-catechina in vini modello contenenti anidride solforosa, acido ascorbico o gallotannino 534
Production of volatile and sulfur compounds by 10 Saccharomyces cerevisiae strains inoculated in trebbiano must 480
CONTROLLO DELL’OSSIDAZIONE DI (+)-CATECHINA MEDIANTE CHITOSANO: IPOTESI DI UTILIZZO IN VINIFICAZIONI A RIDOTTO CONTENUTO IN SOLFITI 381
Relevance and perspectives of the use of chitosan in winemaking: a review 290
Changes in phenolic composition of red wines aged in cherry wood 279
Characterization of Berry Aromatic Profile of cv. Trebbiano Romagnolo Grapes and Effects of Intercropping with Salvia officinalis L 272
Discrimination of some European vinegars with protected denomination of origin as a function of their amino acid and biogenic amine content 266
Chitosan in sparkling wines produced by the traditional method: influence of its presence during the “Prise de Mousse”. 259
Chitosan as an antioxidant alternative to sulphites in oenology: EPR investigation of inhibitory mechanisms 255
A New Wound-Healing Tool Based on Glycyrrhiza glabra Extract-Loaded Ufasomes on Spanish Broom Dressings 255
Efficacy of biodegradable, antimicrobial packaging on safety and quality parameters maintenance of a pear juice and rice milk-based smoothie product 253
Characterization of VOCs Emitted by Foliage of Grapevine cv. Isabella for Prospecting Innovative Cropping Systems 248
Fortified or passito sweet wines from Aleatico grapes subjected to different dehydration conditions: chemical and aromatic profile using destructive and non-destructive analyses 226
Vine Physiology, Yield Parameters and Berry Composition of Sangiovese Grape under Two Different Canopy Shapes and Irrigation Regimes 222
Volatile and fixed composition of sulphite-free white wines obtained after fermentation in the presence of chitosan 218
Effect of a grapevine-shoot waste extract on red wine aromatic properties 217
Chitosan in sparkling wines produced by the traditional method: Influence of its presence during the secondary fermentation 217
A study on relationships among chemical, physical, and qualitative assessment in traditional balsamic vinegar 213
Radical Scavenging Activities of peels and pulps cv. Golden Deliciuos as related to their phenolic composition 212
Green extraction of Rosa canina L. and Prunus spinosa L. by NaDES and their encapsulation in chitosan nanoparticles for cosmetic industry 208
Characterisation of Australian Verdelho wines from the Queensland Granite Belt region 208
L’uso del chitosano fungino in ambito enologico 208
Influence of canopy-applied chitosan on the composition of organic cv. Sangiovese and Cabernet Sauvignon berries and wines 198
Effects of chitosan based coatings enriched with procyanidin by-product on quality of fresh blueberries during storage 198
Impact of Glutathione on the Formation of Methylmethine- and Carboxymethine-Bridged (+)-Catechin Dimers in a Model Wine System 193
Determinazione del contenuto in piombo (II) nei vini, mediante stripping cronopotenziometrico 193
Comparative changes in color features and pigment composition of red wines aged in oak and cherry wood casks 189
Color features and pigment composition of Italian carbonic macerated red wines 188
Efficacy of chitosan in inhibiting the oxidation of (+)-catechin in white wine model solutions 187
Effects of two different sourdoughs on the characteristics of Pandoro, a typical Italian sweet leavened baked good 185
Sulfur free red wines through the use of grapevine shoots: Impact on the wine quality 185
EPR investigation of direct oxyradical scavenging and metal chelation activities of chitosan as an alternative to sulfites in enology 185
Caratterizzazione della componente antocianica in vini rossi ottenuti per macerazione carbonica: correlazione con i parametri spettrofotometrici relativi al colore 184
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 182
Fermentation of sulphite-free white musts with added lysozyme and oenological tannins: Nitrogen consumption and biogenic amines composition of final wines 180
Inhibitory effect of fungoid chitosan in the generation of aldehydes relevant to photooxidative decay in a sulphite-free white wine 180
Growth, biogenic amine production and tyrDC transcription of Enterococcus faecalis in synthetic medium containing defined amino acid concentrations 179
Rapid Assessment of Wine Vinegar Qualitative Parameters by Means of a Waveguide Vector Spectrometer. Rapid device for vinegar quality assessment 179
Adsorption Capabilities of Fungoid Chitosan Toward Organic Acids in Model Solutions and White Wine 177
Influenza dell'affinamento in fusti di ciliegio sulla composizione fenolica non antocianica di vini rossi 174
How chitosan impacts the phenolic and volatile composition of a red wine 174
Confronto fra meli in coltura biologica ed integrata: produzione e qualità dei frutti 171
Esperienze di vinificazione di uve Albana in Qvevri georgiane 171
Production of volatile and sulfur compounds by 10 Saccharomyces cerevisiae strains inoculated in Trebbiano must 170
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 169
Oxidative evolution of (+)-catechin in model white wine solutions containing sulfur dioxide, ascorbic acid or gallotannins 168
Applicazione di un protocollo sperimentale per la produzione di vini bianchi in assenza di SO2 166
A survey of amino acids and amines content in some European vinegars with Protected Denomination of Origin. 165
Characterisation of volatiles in extracts from oak chips aobtained by accelerated solvent extraction (ASE) 162
Characterization and Differentiation of High Quality Vinegars by Stir Bar Sorptive Extraction Coupled to Gas Chromatography-Mass Spectrometry (SBSE-GC-MS) 162
Optimization of the determination of organic acid and sugars in fruit juices by ion-exclusion liquid chromatography 162
Oxidative Evolution of Different Model Rosé Wines Affected by Distinct Anthocyanin and Tannin Contents 161
Pigment composition of wines obtained from carbonic maceration: correlations with colour features 159
Bestimmung von Lysozym in Wein mittels HPLC 159
Non-Saccharomyces yeast derivatives: characterization of novel potential bio-adjuvants for the winemaking process 155
Produzione di Vini in assenza di SO2: Influenza del lisozima e del tannino di galla sulla componente volatile 155
Heat-Induced Chemical Modification of Grape Must as Related to its Concentration During the Production of Traditional Balsamic Vinegar. A Preliminary Approach 154
Caratterizzazione della componente volatile di vini bianchi privi di solfiti ottenuti dopo fermentazione in presenza di chitosano 154
Vini bianchi: Il chitosano come alternativa alla SO₂ 153
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 152
EFFECTS OF CHITOSAN/PROCYANIDIN BASED COATINGS ON QUALITY OF FRESH BLUEBERRIES DURING STORAGE 152
Prediction of sensory score of Italian traditional balsamic vinegars of Reggio-Emilia by midinfrared spectroscopy 150
Physiological and genomic characterization of Lactiplantibacillus plantarum isolated from Indri indri in Madagascar 149
Solid-phase extraction method for determination of volatile compounds in traditional balsamic vinegar 149
Evaluation of volatile aldehydes as discriminating parameters in quality vinegars with protected European geographical indication 149
Physico-chemical features of sangiovese wine as affected by a post-fermentative treatment with chitosan 149
Fate of phenolic compounds in white wines obtained and stored in the presence of different antioxidants 147
Relationship among sensory descriptors, consumer preference and color parameters of Novello red wines 145
Influenza dell’invecchiamento in legno di ciliegio sulla componente antocianica e sul colore di vini rossi 145
Andamento dei composti furanici in batterie per aceto balsamico tradizionale. 145
Sensory and Volatile characterization of Australian White wines from cv. Verdelho produced in the Queensland Granite Belt region 145
Characterization of Italian Grape Ale beers obtained with different additions of Malvasia di Candia Aromatica must and marcs 144
Monitoring the phenolic profile of sulfite-free white wines obtained by pre-fermentative addition of chitosan 144
Esperienze di vinificazione di uve Albana in Qvevri georgiane 143
Efficacy of fungoid chitosans from Aspergillus niger and Agaricus bisporus in controlling the oxidative browning of model white wines 143
Consumo fermentativo di N assimilabile e sviluppo/evoluzione della componente volatile in vini bianchi ottenuti in assenza di SO2 141
Caratterizzazione Analitica di Frammenti Legnosi ad Uso Enologico: La componente volatile e la sicurezza d’uso. 137
gas Chromatograpy-Mass Spectrometry (GC-MS) characterisation of volatile compounds in quality vinegars with protected European geographical indication 136
Recovery of oligomeric proanthocyanidins and other phenolic compounds with established bioactivity from grape seed by-products 136
TECHNICAL TRAINING COURSES: A TEACHING METHODOLOGY WITH A PRACTICAL POINT OF VIEW 133
Nuovi metodi di analisi del colore dei vini rossi 133
Replacement of sulfure dioxide by lysozyme and oenological tannins during fermentation: influence on volatile composition of white wines 131
Influence of the drying process of Cascade hop and the dry-hopping technique on the chemical, aromatic and sensory quality of the beer 130
Evaluation of volatile aldehydes as discriminating parameters in quality vinegars with protected European geographical indication 129
Occurrence and evolution of amino acids during grape must cooking 126
Comparison between Metschnikowia pulcherrima and Torulaspora delbrueckii used in sequential wine fermentations with Saccharomyces cerevisiae 125
Il chitosano per migliorare le caratteristiche degli spumanti ottenuti con metodo classico 124
Presence of polycyclic aromatic hydrocarbons in woody chips used as ajuvant in wines, vinegars and distillates. 124
Impact of chitosan treatment on the physico-chemical features of a Sangiovese red wine 121
Sviluppo e validazione di un metodo HPLC-FLD per la quantificazione di lisozima nei vini. 120
Impiego della CO2 solida nel corso della raccolta meccanica di uva cv. Trebbiano 119
Development of sustainable and antibacterial wound dressing: the case of Spanish Broom fabric and Prunus Spinosa L. extract 115
Advancements in analytical strategies for authentication and quality control of grappa and wine brandy with geographical indications 114
Physico-chemical and sensory characterization of a fruit beer obtained with the addition of cv. Lambrusco grapes must 113
The use of chitosan to control (+)-catechin oxidation: hypothesis for its use in reduced sulfur dioxide winemaking practices 112
Tecnologie per la produzione di vini in assenza di anidride solforosa: Prime esperienze su vitigni siciliani 107
INTERAZIONE FRA IL LISOZIMA ESTRATTO DA UOVO ED ALCUNI MACROCOMPONENTI DI MOSTI E VINI 107
Influence of composition on the traditional Balsamic Vinegar quality 106
Totale 18.373
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Categoria #
all - tutte 50.379
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 50.379
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.559 0 107 133 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
2025/20266.506 523 637 589 452 644 333 728 292 1.058 503 354 393
2026/2027580 353 227 0 0 0 0 0 0 0 0 0 0
Totale 19.310