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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.
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.
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.
Journal of Agricultural and Food Chemistry|May 10, 2007
Analytical characterization of the aroma of five premium red wines. Insights into the role of odor families and the concept of fruitiness of winesAna Escudero, Eva Campo, Laura Fariña, et al.
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.
Frontiers in Fungal Biology|October 6, 2025
Microbial communities from distinct Vitis species shape volatile profiles of fermenting juices while preserving varietal typicityMaría Laura Raymond Eder, Laura Fariña, Francisco Carrau, et al.
Food Chemistry|December 1, 2024
Grape-specific native microbial communities influence the volatile compound profiles in fermenting grape juicesMaría Laura Raymond Eder, Laura Fariña, Francisco Carrau, 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.
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