Fabio Chinnici
ProfessorÂÂ
Department of Agricultural-Food Science and Technology
Bologna University
Italy
Biography
Dr. Fabio Chinnici is affiliated to Department of Agricultural-Food Science and Technology, Bologna University, ITALY. Dr. Fabio Chinnici is currently providing services as Professor . Dr. Fabio Chinnici has authored and co-authored multiple peer-reviewed scientific papers and presented works at many national and International conferences. Dr. Fabio Chinnici contributions have acclaimed recognition from honourable subject experts around the world. Dr. Fabio Chinnici is actively associated with different societies and academies. Dr. Fabio Chinnici academic career is decorated with several reputed awards and funding.
Research Interest
Enzymatic systems
Publications
-
Fabio Chinnici; Nadia Natali; Claudio Riponi , Efficacy of chitosan in inhibiting the oxidation of (+) - catechin in white wine model solutions , "JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY", 2014, 62, pp. 9868 - 9875 [Article]
-
Montanari C .; Bargossi E .; Lanciotti R .; Chinnici F .; Gardini F .; Tabanelli G. , Effects of two different sourdoughs on the characteristics of Pandoro, a typical Italian sweet leavened baked good , "LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE", 2014, 59, pp. 289 - 299
-
Duran-Guerrero, E .; Chinnici, F .; Natali, N .; Riponi, C. , Evaluation of volatile aldehydes as discriminating parameters in quality vinegars with a protected European geographical indication , 1995, p. 2395 - 2403 [Article]
