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Advances in Applied Microbiology|May 25, 2020
Yeasts for low input winemaking: Microbial terroir and flavor differentiationFrancisco Carrau, Eduardo Boido, David RameyJournal of Industrial Microbiology & Biotechnology|September 23, 2020
Simultaneous identification to monitor consortia strain dynamics of four biofuel yeast species during fermentationGabriel Perez, Florencia Debernardis, Eduardo Boido, et al.Journal of Chromatography. A|May 23, 2007
Determination of volatile phenols in red wines by dispersive liquid-liquid microextraction and gas chromatography-mass spectrometry detectionLaura Fariña, Eduardo Boido, Francisco Carrau, et al.International Journal of Food Microbiology|June 13, 2012
Growth of non-Saccharomyces yeasts affects nutrient availability for Saccharomyces cerevisiae during wine fermentationKarina Medina, Eduardo Boido, Eduardo Dellacassa, et al.Food Research International (Ottawa, Ont.)|April 24, 2017
How do consumers describe wine astringency?Leticia Vidal, Ana Giménez, Karina Medina, et al.Food Chemistry|April 14, 2022
Application of near-infrared spectroscopy/artificial neural network to quantify glycosylated norisoprenoids in Tannat grapesEduardo Boido, Laura Fariña, Francisco Carrau, et al.Journal of Agricultural and Food Chemistry|March 3, 2005
Terpene compounds as possible precursors of 1,8-cineole in red grapes and winesLaura Fariña, Eduardo Boido, Francisco Carrau, et al.Journal of Agricultural and Food Chemistry|April 4, 2002
Effect of beta-glycosidase activity of Oenococcus oeni on the glycosylated flavor precursors of Tannat wine during malolactic fermentationEduardo Boido, Adriana Lloret, Karina Medina, et al.International Journal of Food Microbiology|August 10, 2010
Effect of Saccharomyces cerevisiae inoculum size on wine fermentation aroma compounds and its relation with assimilable nitrogen contentFrancisco Carrau, Karina Medina, Laura Fariña, et al.Yeast (Chichester, England)|February 19, 2016
Non-Saccharomyces and Saccharomyces strains co-fermentation increases acetaldehyde accumulation: effect on anthocyanin-derived pigments in Tannat red winesKarina Medina, Eduardo Boido, Laura Fariña, et al.Pageof 4