1. Changes in phenolic composition of red wines aged in cherry wood. Issue 2 (March 2015) Authors: Chinnici, Fabio; Natali, Nadia; Bellachioma, Attilio; Versari, Andrea; Riponi, Claudio Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 60:Issue 2(2015:Mar.)Part 1 Page Start: 977 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Characterisation of Australian Verdelho wines from the Queensland Granite Belt region. (1st April 2016) Authors: Sonni, Francesca; Moore, Evan G.; Chinnici, Fabio; Riponi, Claudio; Smyth, Heather E. Journal: Food chemistry Issue: Volume 196(2016) Page Start: 1163 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Characterisation of Australian Verdelho wines from the Queensland Granite Belt region. (1st April 2016) Authors: Sonni, Francesca; Moore, Evan G.; Chinnici, Fabio; Riponi, Claudio; Smyth, Heather E. Journal: Food chemistry Issue: Volume 196(2016) Page Start: 1163 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Discrimination of some European vinegars with protected denomination of origin as a function of their amino acid and biogenic amine content. (21st January 2016) Authors: Chinnici, Fabio; Durán‐Guerrero, Enrique; Riponi, Claudio Journal: Journal of the science of food and agriculture Issue: Volume 96:Number 11(2016) Page Start: 3762 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Evaluation of volatile aldehydes as discriminating parameters in quality vinegars with protected European geographical indication. (10th November 2014) Authors: Durán‐Guerrero, Enrique; Chinnici, Fabio; Natali, Nadia; Riponi, Claudio Journal: Journal of the science of food and agriculture Issue: Volume 95:Number 12(2015:Sep. 15) Page Start: 2395 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Influence of canopy-applied chitosan on the composition of organic cv. Sangiovese and Cabernet Sauvignon berries and wines. (1st November 2016) Authors: Tessarin, Paola; Chinnici, Fabio; Donnini, Silvia; Liquori, Enrico; Riponi, Claudio; Rombolà, Adamo Domenico Journal: Food chemistry Issue: Volume 210(2016) Page Start: 512 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Inhibitory effect of fungoid chitosan in the generation of aldehydes relevant to photooxidative decay in a sulphite-free white wine. (15th July 2021) Authors: Castro Marin, Antonio; Stocker, Pierre; Chinnici, Fabio; Cassien, Mathieu; Thétiot-Laurent, Sophie; Vidal, Nicolas; Riponi, Claudio; Robillard, Bertrand; Culcasi, Marcel; Pietri, Sylvia Journal: Food chemistry Issue: Volume 350(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Relevance and perspectives of the use of chitosan in winemaking: a review. Issue 20 (13th November 2021) Authors: Castro Marín, Antonio; Colangelo, Donato; Lambri, Milena; Riponi, Claudio; Chinnici, Fabio Journal: Critical reviews in food science and nutrition Issue: Volume 61:Issue 20(2021) Page Start: 3450 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Volatile and fixed composition of sulphite-free white wines obtained after fermentation in the presence of chitosan. (July 2018) Authors: Castro-Marín, Antonio; Buglia, Ana Gabriela; Riponi, Claudio; Chinnici, Fabio Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 93(2018) Page Start: 174 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗