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Nadia Mulinacci

Nadia Mulinacci

D-Index & Metrics

Chemistry

D-Index
50
Citations
8178
World Ranking
14478
National Ranking
501

Overview

Nadia Mulinacci is affiliated with the University of Florence in Italy and has contributed extensively to research primarily in agricultural and biological sciences, medicine, and chemistry. Their work focuses on several interrelated subfields including biochemistry, food science, organic chemistry, nutrition and dietetics, and plant science.

The scientific topics covered in their publications emphasize edible oils quality and analysis, phytochemicals and antioxidant activities, essential oils and antimicrobial activity, pomegranate compositions and health benefits, spectroscopy and chemometric analyses, antioxidant activity and oxidative stress, and fermentation and sensory analysis.

Frequent co-authors collaborating with Nadia Mulinacci include Lorenzo Cecchi, Maria Bellumori, Marzia Innocenti, Bruno Zanoni, and Diletta Balli, reflecting a network of collaboration within related disciplines.

Their research appears frequently in several scientific journals, notably Food Chemistry, Molecules, Antioxidants, Journal of Agricultural and Food Chemistry, and Foods. These journals have published numerous articles authored or co-authored by them.

Selected recent papers by Nadia Mulinacci include:

  • Virgin Olive Oil Volatile Compounds: Composition, Sensory Characteristics, Analytical Approaches, Quality Control, and Authentication, 2021, Journal of Agricultural and Food Chemistry
  • Food by-products valorisation: Grape pomace and olive pomace (pâté) as sources of phenolic compounds and fiber for enrichment of tagliatelle pasta, 2021, Food Chemistry
  • Characterization of Volatile and Flavonoid Composition of Different Cuts of Dried Onion (Allium cepa L.) by HS-SPME-GC-MS, HS-SPME-GC×GC-TOF and HPLC-DAD, 2020, Molecules
  • Does Fermentation Really Increase the Phenolic Content in Cereals? A Study on Millet, 2020, Foods
  • Characterization of Arils Juice and Peel Decoction of Fifteen Varieties of Punica granatum L.: A Focus on Anthocyanins, Ellagitannins and Polysaccharides, 2020, Antioxidants

Best Publications

  • Antioxidant and other biological activities of olive mill waste waters.

    Francesco Visioli;Annalisa Romani;Nadia Mulinacci;Simona Zarini

  • Polyphenolic Content in Five Tuscany Cultivars of Olea europaea L.

    Annalisa Romani;Nadia Mulinacci;Patrizia Pinelli;Franco F. Vincieri

  • Polyphenolic Content in Olive Oil Waste Waters and Related Olive Samples

    N Mulinacci;A Romani;C Galardi;P Pinelli

  • Daily consumption of a high-phenol extra-virgin olive oil reduces oxidative DNA damage in postmenopausal women.

    Simonetta Salvini;Francesco Sera;Donatella Caruso;Lisa Giovannelli

  • HPLC/MS application to anthocyanins of Vitis vinifera L

    Alessandro Baldi;Annalisa Romani;Nadia Mulinacci;Franco F. Vincieri

  • Carotenoid profiles of yeasts belonging to the genera Rhodotorula, Rhodosporidium, Sporobolomyces, and Sporidiobolus

    Pietro BuzziniP. Buzzini;Pietro BuzziniP. Buzzini;Pietro BuzziniP. Buzzini;Marzia InnocentiM. Innocenti;Marzia InnocentiM. Innocenti;Marzia InnocentiM. Innocenti;Benedetta TurchettiB. Turchetti;Benedetta TurchettiB. Turchetti;Benedetta TurchettiB. Turchetti;Diego LibkindD. Libkind;Diego LibkindD. Libkind;Diego LibkindD. Libkind

  • Evaluation of the Phenolic Content in the Aerial Parts of Different Varieties of Cichorium intybus L.

    Marzia Innocenti;Sandra Gallori;Catia Giaccherini;Francesca Ieri

  • Hydroxytyrosol, as a component of olive mill waste water, is dose- dependently absorbed and increases the antioxidant capacity of rat plasma

    Francesco Visioli;Donatella Caruso;Elena Plasmati;Rossana Patelli

  • Identification and quantification of galloyl derivatives, flavonoid glycosides and anthocyanins in leaves of Pistacia lentiscus L.

    A. Romani;P. Pinelli;C. Galardi;N. Mulinacci

  • Identification and Quantitation of Polyphenols in Leaves of Myrtus communis L.

    A. Romani;P. Pinelli;N. Mulinacci;F. F. Vincieri

  • Beneficial effects of polyphenol-rich olive oil in patients with early atherosclerosis.

    R. J. Widmer;M. A. Freund;A. J. Flammer;J. Sexton

  • Storage method, drying processes and extraction procedures strongly affect the phenolic fraction of rosemary leaves: An HPLC/DAD/MS study

    N. Mulinacci;M. Innocenti;M. Bellumori;C. Giaccherini

  • Comparison among differential pulse voltammetry, amperometric biosensor, and HPLC/DAD analysis for polyphenol determination.

    A. Romani;M. Minunni;N. Mulinacci;P. Pinelli

  • Effect of cooking on the anthocyanins, phenolic acids, glycoalkaloids, and resistant starch content in two pigmented cultivars of Solanum tuberosum L.

    Nadia Mulinacci;Francesca Ieri;Catia Giaccherini;Marzia Innocenti

  • Analysis of condensed and hydrolysable tannins from commercial plant extracts.

    A. Romani;F. Ieri;B. Turchetti;N. Mulinacci

  • Commercial and laboratory extracts from artichoke leaves: estimation of caffeoyl esters and flavonoidic compounds content.

    N Mulinacci;D Prucher;M Peruzzi;A Romani

  • Rapid HPLC/DAD/MS method to determine phenolic acids, glycoalkaloids and anthocyanins in pigmented potatoes (Solanum tuberosum L.) and correlations with variety and geographical origin

    Francesca Ieri;Marzia Innocenti;Luisa Andrenelli;Vincenzo Vecchio

  • High-Precision 87Sr/86Sr Analyses in Wines and Their Use as a Geological Fingerprint for Tracing Geographic Provenance

    Sara Marchionni;Eleonora Braschi;Simone Tommasini;Andrea Bollati

  • Virgin Olive Oil Volatile Compounds: Composition, Sensory Characteristics, Analytical Approaches, Quality Control, and Authentication.

    Lorenzo Cecchi;Marzia Migliorini;Nadia Mulinacci

  • Study of the phenolic composition of spanish and italian monocultivar extra virgin olive oils: Distribution of lignans, secoiridoidic, simple phenols and flavonoids.

    Maria Jesus Oliveras-López;Marzia Innocenti;Catia Giaccherini;Francesca Ieri

  • The effect of growth regulators and sucrose on anthocyanin production in Camptotheca acuminata cell cultures.

    Gabriella Pasqua;Barbara Monacelli;Nadia Mulinacci;Simona Rinaldi

  • Flavonol glycosides from sedum telephium subspecies Maximum leaves

    N. Mulinacci;F.F. Vincieri;A. Baldi;M. Bambagiotti-Alberti

  • Germplasm characterization of Zolfino landraces (Phaseolus vulgaris L.) by flavonoid content.

    Annalisa Romani;Pamela Vignolini;Carlotta Galardi;Nadia Mulinacci

Frequent Co-Authors

Annalisa Romani
Annalisa Romani University of Florence
Gabriella Pasqua
Gabriella Pasqua Sapienza University of Rome
Massimiliano Tattini
Massimiliano Tattini National Research Council (CNR)
Carla Ghelardini
Carla Ghelardini University of Florence
Francesco Visioli
Francesco Visioli University of Padua
Tom Van de Wiele
Tom Van de Wiele Ghent University
Simone Tommasini
Simone Tommasini University of Florence
Sandro Conticelli
Sandro Conticelli University of Florence
Giancarlo Cravotto
Giancarlo Cravotto University of Turin
Massimo Mattei
Massimo Mattei Roma Tre University

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