Changes in phenolic composition of red wines aged in cherry wood
2014 · LWT · 35 citations
https://doi.org/10.1016/j.lwt.2014.10.029
F
Fabio Chinnici
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Fabio Chinnici is an academic researcher from Research Centre for Cereal and Industrial Crops. The author has contributed to research in topics: Fermentation and Sensory Analysis & Horticultural and Viticultural Research & Phytochemicals and Antioxidant Activities. The author has an h-index of 28, co-authored 81 publications.
ORCID: 0000-0003-3874-0680Papers by this author
worksNovelty of Italian Grape Ale (IGA) beer: Influence of the addition of Gamay macerated grape must or dehydrated Aleatico grape pomace on the aromatic profile
2023 · Heliyon · 18 citations
https://doi.org/10.1016/j.heliyon.2023.e20422
Adsorption Capabilities of Fungoid Chitosan Toward Organic Acids in Model Solutions and White Wine
2023 · Food and Bioprocess Technology · 5 citations
https://doi.org/10.1007/s11947-023-03135-9
Efficacy of fungoid chitosans from Aspergillus niger and Agaricus bisporus in controlling the oxidative browning of model white wines
2023 · Innovative Food Science & Emerging Technologies · 4 citations
https://doi.org/10.1016/j.ifset.2023.103381
Influence of the drying process of Cascade hop and the dry-hopping technique on the chemical, aromatic and sensory quality of the beer
2024 · Food Chemistry · 4 citations
https://doi.org/10.1016/j.foodchem.2024.140594
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
2025 · Australian Journal of Grape and Wine Research · 1 citations
https://doi.org/10.1155/ajgw/7719408
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