Nadia Natali - Concepedia

Author

Nadia Natali

University of Bologna

Also Known As

N. NATALI, N. Natali, Nadia Natali

Publications

711

Citations

H-Index

Concepts

All Affiliations

University of Bologna Universidad de Cádiz

About

Nadia Natali 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	5	5	183
2	Biochemistry	4	4	141
3	Engineering	3	3	130
4	Medicine	3	3	156
5	Natural Sciences	2	2	53

Nadia Natali

Publications

693

Citations

H-Index

Page 1

	Year	Citations
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
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
Volatile and semi-volatile components of oak wood chips analysed by Accelerated Solvent Extraction (ASE) coupled to gas chromatography–mass spectrometry (GC–MS) Stefania Vichi, Cecilia Santini, Nadia Natali, Food Chemistry Gas Chromatography–mass SpectrometryChemical EngineeringEngineeringGas ChromatographyEnvironmental Engineering	2006	75
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
Solid‐phase extraction method for determination of volatile compounds in traditional balsamic vinegar Enrique Durán, Fabio Chinnici, Nadia Natali, Journal of Separation Science	2008	54
Characterization of Volatiles in Extracts from Oak Chips Obtained by Accelerated Solvent Extraction (ASE) Nadia Natali, Fabio Chinnici, Claudio Riponi Journal of Agricultural and Food Chemistry	2006	49
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 Francesca Sonni, Fabio Chinnici, Nadia Natali, Food Chemistry Food ChemistryVolatile CompoundsFood FermentationTanninSulphur Dioxide	2011	44
Colour features and pigment composition of Italian carbonic macerated red wines Fabio Chinnici, Francesca Sonni, Nadia Natali, Food Chemistry Red WinesWine TastingPigmentColour FeaturesItalian Carbonic	2008	38
Efficacy of Chitosan in Inhibiting the Oxidation of (+)-Catechin in White Wine Model Solutions Fabio Chinnici, Nadia Natali, Claudio Riponi Journal of Agricultural and Food Chemistry Food ChemistryChemical EngineeringPolyphenolicsEngineeringBiochemistry	2014	36
Changes in phenolic composition of red wines aged in cherry wood Fabio Chinnici, Nadia Natali, Attilio Bellachioma, LWT	2014	35

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