Eduardo Dellacassa
TitleCited byYear
Determination of volatile phenols in red wines by dispersive liquid–liquid microextraction and gas chromatography–mass spectrometry detection
L Farina, E Boido, F Carrau, E Dellacassa
Journal of Chromatography A 1157 (1-2), 46-50, 2007
2242007
De novo synthesis of monoterpenes by Saccharomyces cerevisiae wine yeasts
FM Carrau, K Medina, E Boido, L Farina, C Gaggero, E Dellacassa, ...
FEMS microbiology letters 243 (1), 107-115, 2005
2022005
Production of fermentation aroma compounds by Saccharomyces cerevisiae wine yeasts: effects of yeast assimilable nitrogen on two model strains
FM Carrau, K Medina, L Farina, E Boido, PA Henschke, E Dellacassa
FEMS yeast research 8 (7), 1196-1207, 2008
1642008
Steam distillation modeling for essential oil extraction process
E Cassel, RMF Vargas, N Martinez, D Lorenzo, E Dellacassa
Industrial crops and products 29 (1), 171-176, 2009
1592009
Aroma Composition of Vitis vinifera Cv. Tannat:  the Typical Red Wine from Uruguay
E Boido, A Lloret, K Medina, L Fariña, F Carrau, G Versini, E Dellacassa
Journal of Agricultural and Food Chemistry 51 (18), 5408-5413, 2003
1592003
Plantas Medicinales y Fitoterapia:¿ indicadores de dependencia o factores de desarrollo?
S Canigueral, E Dellacassa, AL Bandoni
Acta farmacéutica bonaerense 22 (3), 265-279, 2003
1302003
Essential oils of Mentha pulegium and Mentha rotundifolia from Uruguay
D Lorenzo, D Paz, E Dellacassa, P Davies, R Vila, S Cañigueral
Brazilian Archives of Biology and Technology 45 (4), 519-524, 2002
1292002
Effect of β-Glycosidase Activity of Oenococcus oeni on the Glycosylated Flavor Precursors of Tannat Wine during Malolactic Fermentation
E Boido, A Lloret, K Medina, F Carrau, E Dellacassa
Journal of agricultural and food chemistry 50 (8), 2344-2349, 2002
1172002
Increased flavour diversity of Chardonnay wines by spontaneous fermentation and co-fermentation with Hanseniaspora vineae
K Medina, E Boido, L Fariña, O Gioia, ME Gomez, M Barquet, C Gaggero, ...
Food chemistry 141 (3), 2513-2521, 2013
1142013
Aging effect on the pigment composition and color of Vitis vinifera L. cv. Tannat wines. Contribution of the main pigment families to wine color
E Boido, C Alcalde-Eon, F Carrau, E Dellacassa, JC Rivas-Gonzalo
Journal of Agricultural and Food Chemistry 54 (18), 6692-6704, 2006
1012006
Yeast interactions with anthocyanins during red wine fermentation
K Medina, E Boido, E Dellacassa, F Carrau
American Journal of Enology and Viticulture 56 (2), 104-109, 2005
972005
Growth of non-Saccharomyces yeasts affects nutrient availability for Saccharomyces cerevisiae during wine fermentation
K Medina, E Boido, E Dellacassa, F Carrau
International journal of food microbiology 157 (2), 245-250, 2012
832012
Terpene compounds as possible precursors of 1, 8-cineole in red grapes and wines
L Fariña, E Boido, F Carrau, G Versini, E Dellacassa
Journal of agricultural and food chemistry 53 (5), 1633-1636, 2005
662005
Marcela, a promising medicinal and aromatic plant from Latin America: a review
D Retta, E Dellacassa, J Villamil, SA Suárez, AL Bandoni
Industrial Crops and Products 38, 27-38, 2012
642012
The high polyphenol content of grapevine cultivar tannat berries is conferred primarily by genes that are not shared with the reference genome
C Da Silva, G Zamperin, A Ferrarini, A Minio, A Dal Molin, L Venturini, ...
The Plant Cell 25 (12), 4777-4788, 2013
622013
Efeito fungicida dos óleos essenciais de Schinus molle L. e Schinus terebinthifolius Raddi, Anacardiaceae, do Rio Grande do Sul
AC Santos, M Rossato, LA Serafini, M Bueno, LB Crippa, VC Sartori, ...
Revista Brasileira de Farmacognosia 20 (2), 154-159, 2010
582010
Effect of malolactic fermentation on the aroma properties of Tannat wine
A GÁMBARO, E BOIDO, A ZLOTEJABLKO, K Medina, A LLORET, ...
Australian Journal of Grape and Wine Research 7 (1), 27-32, 2001
562001
Chemical composition of Eucalyptus essential oils grown in Uruguay
E Dellacassa, P Menéndez, P Moyna, E Soler
Flavour and fragrance journal 5 (2), 91-95, 1990
551990
Composition of a new essential oil type of Lippia alba (Mill.) N.E. Brown from Uruguay
D Lorenzo, D Paz, P Davies, R Vila, S Cañigueral, E Dellacassa
Flavour and Fragrance Journal 16 (5), 356-359, 2001
532001
The effect of bacterial strain and aging on the secondary volatile metabolites produced during malolactic fermentation of Tannat red wine
E Boido, K Medina, L Farina, F Carrau, G Versini, E Dellacassa
Journal of agricultural and food chemistry 57 (14), 6271-6278, 2009
522009
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