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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.Methods in Molecular Biology (Clifton, N.J.)|July 27, 2022
An Automated High-Throughput Phenotyping System for Marchantia polymorphaKarina Medina-Jimenez, Mario A Arteaga-Vazquez, Argelia LorenceJournal 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.Journal of the Science of Food and Agriculture|March 16, 2026
Commercial kombucha beverages produced in Uruguay: physicochemical composition and antioxidant profileFlorencia Tourné, Karina Medina, Belén Listur, et al.Food Research International (Ottawa, Ont.)|April 24, 2017
How do consumers describe wine astringency?Leticia Vidal, Ana Giménez, 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.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.Applied Microbiology and Biotechnology|November 25, 2011
Tandem repeat-tRNA (TRtRNA) PCR method for the molecular typing of non-Saccharomyces subspeciesMarianne Barquet, Valentina Martín, Karina Medina, et al.Pageof 3