| Analytical characterization of the aroma of five premium red wines. Insights into the role of odor families and the concept of fruitiness of wines A Escudero, E Campo, L Fariña, J Cacho, V Ferreira Journal of Agricultural and Food Chemistry 55 (11), 4501-4510, 2007 | 699 | 2007 |
| 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 | 321 | 2008 |
| 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 | 316 | 2005 |
| 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 | 285 | 2013 |
| Determination of volatile phenols in red wines by dispersive liquid–liquid microextraction and gas chromatography–mass spectrometry detection L Fariña, E Boido, F Carrau, E Dellacassa Journal of Chromatography A 1157 (1-2), 46-50, 2007 | 275 | 2007 |
| 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 | 213 | 2003 |
| A novel extracellular β-glucosidase from Issatchenkia terricola: Isolation, immobilization and application for aroma enhancement of white Muscat wine P González-Pombo, L Fariña, F Carrau, F Batista-Viera, BM Brena Process Biochemistry 46 (1), 385-389, 2011 | 139 | 2011 |
| Volatile composition and aroma profile of Uruguayan Tannat wines L Fariña, V Villar, G Ares, F Carrau, E Dellacassa, E Boido Food Research International 69, 244-255, 2015 | 108 | 2015 |
| 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 | 102 | 2005 |
| Effect of Saccharomyces cerevisiae inoculum size on wine fermentation aroma compounds and its relation with assimilable nitrogen content F Carrau, K Medina, L Fariña, E Boido, E Dellacassa International journal of food microbiology 143 (1-2), 81-85, 2010 | 97 | 2010 |
| Effect of Saccharomyces and non-Saccharomyces native yeasts on beer aroma compounds MN Larroque, F Carrau, L Fariña, E Boido, E Dellacassa, K Medina International Journal of Food Microbiology 337, 108953, 2021 | 86 | 2021 |
| Aroma enhancement in wines using co-immobilized Aspergillus niger glycosidases P González-Pombo, L Fariña, F Carrau, F Batista-Viera, BM Brena Food Chemistry 143, 185-191, 2014 | 82 | 2014 |
| A quick screening method to identify β-glucosidase activity in native wine yeast strains: application of Esculin Glycerol Agar (EGA) medium G Pérez, L Farina, M Barquet, E Boido, C Gaggero, E Dellacassa, ... World Journal of Microbiology and Biotechnology 27, 47-55, 2011 | 82 | 2011 |
| Pineapple (Ananas comosus L. Merr.) wine production in Angola: Characterisation of volatile aroma compounds and yeast native flora E Dellacassa, O Trenchs, L Fariña, F Debernardis, G Perez, E Boido, ... International Journal of Food Microbiology 241, 161-167, 2017 | 77 | 2017 |
| Genomic and transcriptomic basis of Hanseniaspora vineae's impact on flavor diversity and wine quality F Giorello, MJ Valera, V Martin, A Parada, V Salzman, L Camesasca, ... Applied and Environmental Microbiology 85 (1), e01959-18, 2019 | 73 | 2019 |
| De Novo Synthesis of Benzenoid Compounds by the Yeast Hanseniaspora vineae Increases the Flavor Diversity of Wines V Martin, F Giorello, L Fariña, M Minteguiaga, V Salzman, E Boido, ... Journal of agricultural and food chemistry 64 (22), 4574-4583, 2016 | 73 | 2016 |
| 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 Fariña, F Carrau, G Versini, E Dellacassa Journal of agricultural and food chemistry 57 (14), 6271-6278, 2009 | 72 | 2009 |
| Characterization of aroma-impact compounds in yerba mate (Ilex paraguariensis) using GC–olfactometry and GC–MS V Márquez, N Martínez, M Guerra, L Fariña, E Boido, E Dellacassa Food Research International 53 (2), 808-815, 2013 | 52 | 2013 |
| Redox effect on volatile compound formation in wine during fermentation by Saccharomyces cerevisiae L Fariña, K Medina, M Urruty, E Boido, E Dellacassa, F Carrau Food chemistry 134 (2), 933-939, 2012 | 49 | 2012 |
| Characterization of glycosylated aroma compounds in Tannat grapes and feasibility of the near infrared spectroscopy application for their prediction E Boido, L Fariña, F Carrau, E Dellacassa, D Cozzolino Food Analytical Methods 6, 100-111, 2013 | 40 | 2013 |
