1. Application of near-infrared spectroscopy/artificial neural network to quantify glycosylated norisoprenoids in Tannat grapes. (1st September 2022) Authors: Boido, Eduardo; Fariña, Laura; Carrau, Francisco; Cozzolino, Daniel; Dellacassa, Eduardo Journal: Food chemistry Issue: Volume 387(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Biology and physiology of Hanseniaspora vineae: metabolic diversity and increase flavour complexity for food fermentation. (9th February 2023) Authors: Carrau, Francisco; Dellacassa, Eduardo; Boido, Eduardo; Medina, Karina; Valera, Maria Jose; Fariña, Laura; Perez, Gabriel; Martin, Valentina; Alvarez-Valin, Fernando; Balestrazzi, Lucia Journal: FEMS yeast research Issue: Volume 23(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Chemical and sensory features of Torrontés Riojano sparkling wines produced by second fermentation in bottle using different Saccharomyces strains. (September 2020) Authors: Raymond Eder, María Laura; Fariña, Laura; Dellacassa, Eduardo; Carrau, Francisco; Rosa, Alberto Luis Journal: Food science and technology international Issue: Volume 26:Number 6(2020) Page Start: 512 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Co-inoculations of Lachancea thermotolerans with different Hanseniaspora spp.: Acidification, aroma, biocompatibility, and effects of nutrients in wine. (November 2022) Authors: Vaquero, Cristian; Escott, Carlos; Heras, José María; Carrau, Francisco; Morata, Antonio Journal: Food research international Issue: Volume 161(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Commercial craft beers produced in Uruguay: Volatile profile and physicochemical composition. (February 2023) Authors: Medina, Karina; Giannone, Nicolas; Dellacassa, Eduardo; Schinca, Cecilia; Carrau, Francisco; Boido, Eduardo Journal: Food research international Issue: Volume 164(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effect of yeast assimilable nitrogen on the synthesis of phenolic aroma compounds by Hanseniaspora vineae strains. Issue 7 (3rd May 2016) Authors: Martin, Valentina; Boido, Eduardo; Giorello, Facundo; Mas, Albert; Dellacassa, Eduardo; Carrau, Francisco Other Names: Buzzini Pietro guestEditor. Journal: Yeast Issue: Volume 33:Issue 7(2016:Jul.) Page Start: 323 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Genetic and transcriptomic evidences suggest ARO10 genes are involved in benzenoid biosynthesis by yeast. Issue 9 (29th July 2020) Authors: Valera, Maria Jose; Zeida, Ari; Boido, Eduardo; Beltran, Gemma; Torija, María Jesús; Mas, Albert; Radi, Rafael; Dellacassa, Eduardo; Carrau, Francisco Other Names: Erten Huseyin guestEditor.; Sibirny Andriy guestEditor. Journal: Yeast Issue: Volume 37:Issue 9-10(2020:Sep./Oct.) Page Start: 427 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Non‐Saccharomyces and Saccharomyces strains co‐fermentation increases acetaldehyde accumulation: effect on anthocyanin‐derived pigments in Tannat red wines. Issue 7 (15th March 2016) Authors: Medina, Karina; Boido, Eduardo; Fariña, Laura; Dellacassa, Eduardo; Carrau, Francisco Other Names: Buzzini Pietro guestEditor. Journal: Yeast Issue: Volume 33:Issue 7(2016:Jul.) Page Start: 339 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Simultaneous identification to monitor consortia strain dynamics of four biofuel yeast species during fermentation. (1st December 2020) Authors: Perez, Gabriel; Debernardis, Florencia; Boido, Eduardo; Carrau, Francisco Journal: Journal of industrial microbiology & biotechnology Issue: Volume 47:Number 12(2020) Page Start: 1133 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Volatile composition and aroma profile of Uruguayan Tannat wines. (March 2015) Authors: Fariña, Laura; Villar, Valeria; Ares, Gastón; Carrau, Francisco; Dellacassa, Eduardo; Boido, Eduardo Journal: Food research international Issue: Volume 69(2015) Page Start: 244 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗