Giorgio Nicolini

Characterisation of authentic Italian extra-virgin olive oils by stable isotope ratios of C, O and H and mineral composition

Federica Camin, Roberto Larcher, Matteo Perini et al. · Food Chemistry · 2008 · 152 citations · Full text

Food Chemistry, Mineral Composition, Chemical Composition +2

Isotopic and Elemental Data for Tracing the Origin of European Olive Oils

Federica Camin, Roberto Larcher, Giorgio Nicolini et al. · Journal of Agricultural and Food Chemistry · 2009 · 148 citations

Engineering, Trace Element Geochemistry, Botany +16

The stabilization of white wines by adsorption of phenolic compounds on chitin and chitosan

Giovanni Spagna, Pier Giorgio Pifferi, Carlo Rangoni et al. · Food Research International · 1996 · 116 citations

Food Chemistry, Chemical Engineering, White Wines +1

Wine, Biodiversity, Technology, and Antioxidants

Fulvio Mattivi, C. Zulian, Giorgio Nicolini et al. · Annals of the New York Academy of Sciences · 2002 · 103 citations

Study of Sangiovese Wines Pigment Profile by UHPLC-MS/MS

Panagiotis Arapitsas, Daniele Perenzoni, Giorgio Nicolini et al. · Journal of Agricultural and Food Chemistry · 2012 · 100 citations

Food Chemistry, Biology, Biosynthesis +13