Fabio Chinnici

Associate Professor

University of Bologna

Italy

Research Interests

Explore related searches

Professors in Italy Professors in Food Science Food Science professors in Italy

Contact this professor

Get a free first email built on one of their papers, ready for you to edit and send yourself.

About

Fabio Chinnici is an Associate Professor at the University of Bologna, Italy. His research areas include oenology, grape physiology, and the application of natural extracts in food technology, as reflected in his recent publications on winemaking processes and the characterization of grape-derived products. He has contributed to advancing understanding in microbial fermentation, innovative cropping systems, and the development of new food products through biochemical analysis.

Articles (10)

Year:

2024

Year:

2024

Year:

2024

Year:

2023

Year:

2022

Year:

2022

Year:

2022

Year:

2021

Year:

2021

Year:

2021

Collaborators (7)

Adamo Domenico Rombolà

Associate Professor, Prof. of Viticulture, Horticulture and Agroecology

University of Bologna

ITALY

View details

Maria Aponte

Università degli Studi di Napoli Federico II

ITALY

View details

Riccardo Mazzoleni

University of Bologna

ITALY

View details

Valentina Sallustio

University of Bologna

ITALY

View details

Paola Domizio

University of Florence

ITALY

View details

Ilaria Chiocchio

University of Bologna

ITALY

View details

Manuela Mandrone

Associate Professor

University of Bologna

ITALY

View details

ApplyKite TwinLearns as you apply

Make your next move.

Prepare your application

Review drafts before you send them.

Fabio Chinnici

Research Interests

Explore related searches

Contact this professor

About

Articles (10)

A New Wound-Healing Tool Based on Glycyrrhiza glabra Extract-Loaded Ufasomes on Spanish Broom Dressings

Non-Saccharomyces yeast derivatives: Characterization of novel potential bio-adjuvants for the winemaking process

Oxidative Evolution of Different Model Rosé Wines Affected by Distinct Anthocyanin and Tannin Contents

Novelty of Italian Grape Ale (IGA) beer: Influence of the addition of Gamay macerated grape must or dehydrated Aleatico grape pomace on the aromatic profile

Vine Physiology, Yield Parameters and Berry Composition of Sangiovese Grape under Two Different Canopy Shapes and Irrigation Regimes

Characterization of Berry Aromatic Profile of cv. Trebbiano Romagnolo Grapes and Effects of Intercropping with <i>Salvia officinalis</i> L.

Characterization of VOCs Emitted by Foliage of Grapevine cv. Isabella for Prospecting Innovative Cropping Systems

Relevance and perspectives of the use of chitosan in winemaking: a review

Efficacy of biodegradable, antimicrobial packaging on safety and quality parameters maintenance of a pear juice and rice milk-based smoothie product

Physico-Chemical and Sensory Characterization of a Fruit Beer Obtained with the Addition of Cv. Lambrusco Grapes Must

Collaborators (7)

Adamo Domenico Rombolà

Maria Aponte

Riccardo Mazzoleni

Valentina Sallustio

Paola Domizio

Ilaria Chiocchio

Manuela Mandrone

Make your next move.