Laura Fariña
Laura Fariña
Área de Enología y Biotecnología de las Fermentaciones. Laboratorio de Biotecnología de Aromas.
Verified email at fq.edu.uy - Homepage
Title
Cited by
Cited by
Year
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
5032007
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
2372007
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
2362005
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
1952008
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
1682003
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
1492013
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
912011
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
712005
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 (1), 47-55, 2011
562011
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
562009
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
552010
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
492015
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
492014
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
302013
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
282012
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
252017
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
252016
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 (1), 100-111, 2013
242013
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), 2019
172019
Role of canopy management in controlling high pH in Tannat grapes and wines
A Coniberti, V Ferrari, L Fariña, F Carrau, E Dellacassa, E Boido, ...
American journal of enology and viticulture 63 (4), 554-558, 2012
172012
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