Showing results (11-20 of 35) with videos related to
Sort By:
Pageof 4
FEMS Yeast Research|September 10, 2025
Functional metabolism of aromatic precursors in Hanseniaspora: a source of natural bioactive compoundsMaria Jose Valera, Eduardo Boido, Laura Fariña, et al.Food Chemistry|October 31, 2012
Redox effect on volatile compound formation in wine during fermentation by Saccharomyces cerevisiaeLaura Fariña, Karina Medina, Maia Urruty, et al.Journal of Agricultural and Food Chemistry|June 25, 2009
The effect of bacterial strain and aging on the secondary volatile metabolites produced during malolactic fermentation of tannat red wineEduardo Boido, Karina Medina, Laura Fariña, et al.Yeast (Chichester, England)|March 7, 2016
Effect of yeast assimilable nitrogen on the synthesis of phenolic aroma compounds by Hanseniaspora vineae strainsValentina Martin, Eduardo Boido, Facundo Giorello, et al.Food Research International (Ottawa, Ont.)|December 3, 2017
Sensory characterization of the astringency of commercial Uruguayan Tannat winesLeticia Vidal, Lucía Antúnez, Ana Giménez, et al.Food Research International (Ottawa, Ont.)|February 4, 2023
Commercial craft beers produced in Uruguay: Volatile profile and physicochemical compositionKarina Medina, Nicolas Giannone, Eduardo Dellacassa, et al.Journal of Agricultural and Food Chemistry|August 31, 2006
Aging effect on the pigment composition and color of Vitis vinifera L. Cv. Tannat wines. Contribution of the main pigment families to wine colorEduardo Boido, Cristina Alcalde-Eon, Francisco Carrau, et al.International Journal of Food Microbiology|February 25, 2024
Impact of phenylalanine on Hanseniaspora vineae aroma metabolism during wine fermentationMaría José Valera, Valentina Olivera, Gabriel Pérez, et al.Food Research International (Ottawa, Ont.)|May 30, 2020
Valorisation of Schinus molle fruit as a source of volatile compounds in foods as flavours and fragrancesDaniele Giuffrida, Natalia Martínez, Yanine Arrieta-Garay, et al.International Journal of Food Microbiology|October 27, 2016
Pineapple (Ananas comosus L. Merr.) wine production in Angola: Characterisation of volatile aroma compounds and yeast native floraEduardo Dellacassa, Oriol Trenchs, Laura Fariña, et al.Pageof 4