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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.
Frontiers in Plant Science|July 2, 2026
A prebiotic-based biostimulant enhances growth parameters, photosynthetic efficiency, and grain yield in rice (<i>Oryza sativa</i> ssp. <i>japonica</i>)Karina Medina-Jiménez, Brett Hale, Carolina Cerquera-Hernández, et al.
Journal of Agricultural and Food Chemistry|August 21, 2003
Aroma composition of Vitis vinifera Cv. tannat: the typical red wine from UruguayEduardo Boido, Adriana Lloret, Karina Medina, et al.
Molecular Plant-Microbe Interactions : MPMI|October 1, 2025
Conservation of Genes Required for Arbuscular Mycorrhizal SymbiosisEllen Krall, Katherine Benza, Raymond Kannenberg, et al.
Food Research International (Ottawa, Ont.)|August 23, 2018
Relationship between astringency and phenolic composition of commercial Uruguayan Tannat wines: Application of boosted regression treesLeticia Vidal, Lucía Antúnez, Alejandra Rodríguez-Haralambides, et al.
FEMS Microbiology Letters|January 26, 2005
De novo synthesis of monoterpenes by Saccharomyces cerevisiae wine yeastsFrancisco M Carrau, Karina Medina, Eduardo Boido, et al.
FEMS Yeast Research|February 26, 2008
Toward a global database for the molecular typing of Saccharomyces cerevisiae strainsSandra Jubany, Ivanna Tomasco, Inés Ponce de León, et al.
Plos One|May 29, 2019
DNA barcoding and TLC as tools to properly identify natural populations of the Mexican medicinal species Galphimia glauca CavReinier Gesto-Borroto, Alexandre Cardoso-Taketa, Jessica P Yactayo-Chang, et al.
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