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Journal of Agricultural and Food Chemistry|September 20, 2014
Efficacy of chitosan in inhibiting the oxidation of (+)-catechin in white wine model solutionsFabio Chinnici, Nadia Natali, Claudio RiponiJournal of Agricultural and Food Chemistry|October 13, 2006
Characterization of volatiles in extracts from oak chips obtained by accelerated solvent extraction (ASE)Nadia Natali, Fabio Chinnici, Claudio RiponiFood Chemistry|September 13, 2014
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 winesFrancesca Sonni, Fabio Chinnici, Nadia Natali, et al.Journal of the Science of Food and Agriculture|October 16, 2014
Evaluation of volatile aldehydes as discriminating parameters in quality vinegars with protected European geographical indicationEnrique Durán-Guerrero, Fabio Chinnici, Nadia Natali, et al.Journal of Agricultural and Food Chemistry|January 8, 2004
Improved HPLC determination of phenolic compounds in cv. golden delicious apples using a monolithic columnFabio Chinnici, Anna Gaiani, Nadia Natali, et al.Journal of Agricultural and Food Chemistry|May 10, 2011
Comparative changes in color features and pigment composition of red wines aged in oak and cherry wood casksFabio Chinnici, Nadia Natali, Francesca Sonni, et al.Journal of Separation Science|September 12, 2008
Solid-phase extraction method for determination of volatile compounds in traditional balsamic vinegarEnrique Durán Guerrero, Fabio Chinnici, Nadia Natali, et al.Journal of Agricultural and Food Chemistry|April 24, 2009
Gas chromatography-mass spectrometry (GC-MS) characterization of volatile compounds in quality vinegars with protected european geographical indicationFabio Chinnici, Enrique Durán Guerrero, Francesca Sonni, et al.Pageof 1