Laura Fariña
Laura Fariña
Área de Enología y Biotecnología de las Fermentaciones. Laboratorio de Biotecnología de Aromas.
Verified email at fq.edu.uy - Homepage
TitleCited byYear
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
4532007
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
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
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
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
812011
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
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
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
482011
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
482010
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
352014
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
342015
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
272013
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
252012
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
182013
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
132017
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
132016
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
132012
Vitis vinifera Tannat, chemical characterization and functional properties. Ten years of research
F Carrau, E Boido, C Gaggero, K Medina, L Fariña, E Disegna, ...
Multidisciplinary Approaches on Food Science and Nutrition for the XXI …, 2011
122011
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