Fabio Chinnici - Concepedia

Author

Fabio Chinnici

University of Bologna ORCID

Also Known As

Chinnici, F., Chinnici, Fabio, F CHINNICI, F. Chinnici, Fabio Chinnici

Publications

2.5K

Citations

H-Index

Concepts

All Affiliations

University of Bologna Universidad de Cádiz Research Centre for Cereal and Industrial Crops University of Modena and Reggio Emilia Azienda Sanitaria Unità Locale di Reggio Emilia

About

Fabio Chinnici is an author at University of Bologna specializing in food chemistry, health sciences, and biochemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	13	14	772
2	Biochemistry	10	10	348
3	Medicine	8	8	602
4	Engineering	7	7	201
5	Natural Sciences	6	6	154

Fabio Chinnici

Publications

2.4K

Citations

H-Index

Page 1

	Year	Citations
Radical Scavenging Activities of Peels and Pulps from cv. Golden Delicious Apples as Related to Their Phenolic Composition Fabio Chinnici, Alessandra Bendini, Anna Gaiani, Journal of Agricultural and Food Chemistry	2004	304
Optimization of the determination of organic acids and sugars in fruit juices by ion-exclusion liquid chromatography Fabio Chinnici, U. Spinabelli, Claudio Riponi, Journal of Food Composition and Analysis Food ChemistryIon-exclusion Liquid ChromatographyFood AnalysisBioanalysisOrganic Acids	2004	200
Effects of chitosan based coatings enriched with procyanidin by-product on quality of fresh blueberries during storage Cinzia Mannozzi, Urszula Tylewicz, Fabio Chinnici, Food Chemistry Edible FilmProcyanidin By-productEdible PackagingFood PreservationFresh Blueberries	2018	172
Determination of the polyphenol contents in Macedonian grapes and wines by standardized spectrophotometric methods Violeta Ivanova‐Petropulos, Fabio Chinnici Journal of the Serbian Chemical Society Food ChemistryPolyphenolicsMacedonian GrapesBotanyPolyphenol Contents	2010	129
Gas Chromatography−Mass Spectrometry (GC−MS) Characterization of Volatile Compounds in Quality Vinegars with Protected European Geographical Indication Fabio Chinnici, Enrique Durán, Francesca Sonni, Journal of Agricultural and Food Chemistry	2009	104
Relationship among sensory descriptors, consumer preference and color parameters of Italian Novello red wines Giuseppina Paola Parpinello, Andrea Versari, Fabio Chinnici, Food Research International Color ParametersConsumer PreferenceConsumer ResearchSensometricsSensory Science	2009	98
Replacement of sulfur dioxide by lysozyme and oenological tannins during fermentation: influence on volatile composition of white wines Francesca Sonni, María Jesús Cejudo‐Bastante, Fabio Chinnici, Journal of the Science of Food and Agriculture Food ChemistryAlcoholic FermentationWhite WinesFood FermentationIn Vitro Fermentation	2009	81
A study on relationships among chemical, physical, and qualitative assessment in traditional balsamic vinegar Francesca Masino, Fabio Chinnici, Alessandra Bendini, Food Chemistry Environmental EngineeringTraditional Balsamic VinegarQualitative AssessmentFood Quality	2007	76
Improved HPLC Determination of Phenolic Compounds in Cv. Golden Delicious Apples Using a Monolithic Column Fabio Chinnici, Anna Gaiani, Nadia Natali, Journal of Agricultural and Food Chemistry Food ChemistryPhenolic CompoundsPolyphenolicsBiochemistryMonolithic Column	2003	66
Sulfur free red wines through the use of grapevine shoots: Impact on the wine quality Rafaela Raposo, Fabio Chinnici, María José Ruiz‐Moreno, Food Chemistry Beverage IndustryGrapevine ShootsWine QualityWine Tasting	2017	60

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