Fabio Chinnici

机构：University of Bologna · ORCID：0000-0003-3874-0680

发表论文 116 篇 · 总被引 2636 次 · h-index 29

代表论文

Effects of chitosan based coatings enriched with procyanidin by-product on quality of fresh blueberries during storage (2018 · Food Chemistry · 被引 181)
Relevance and perspectives of the use of chitosan in winemaking: a review (2020 · Critical Reviews in Food Science and Nutrition · 被引 70)
Sulfur free red wines through the use of grapevine shoots: Impact on the wine quality (2017 · Food Chemistry · 被引 66)
Chitosan as an antioxidant alternative to sulphites in oenology: EPR investigation of inhibitory mechanisms (2019 · Food Chemistry · 被引 59)
Recovery of Oligomeric Proanthocyanidins and Other Phenolic Compounds with Established Bioactivity from Grape Seed By-Products (2019 · Molecules · 被引 33)
Volatile and fixed composition of sulphite-free white wines obtained after fermentation in the presence of chitosan (2018 · LWT · 被引 30)