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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.Chemistry & Biodiversity|March 15, 2018
Volatile Constituents from Baccharis spp. L. (Asteraceae): Chemical Support for the Conservation of Threatened Species in UruguayManuel Minteguiaga, Andrés González, Eduardo Cassel, et al.Food Chemistry|September 24, 2013
Aroma enhancement in wines using co-immobilized Aspergillus niger glycosidasesPaula González-Pombo, Laura Fariña, Francisco Carrau, et al.Food Science & Nutrition|July 15, 2021
Comparison of physicochemical properties, amino acids, mineral elements, total phenolic compounds, and antioxidant capacity of Cuban fruit and rice winesLázaro Núñez, María P Serratosa, Ana Godoy, et al.Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|March 11, 2020
Chemical and sensory features of Torrontés Riojano sparkling wines produced by second fermentation in bottle using different Saccharomyces strainsMaría Laura Raymond Eder, Laura Fariña, Eduardo Dellacassa, 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.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.Journal of the Science of Food and Agriculture|August 9, 2022
Fecal descriptor in honey: indole from a floral source as an explanationAna Bonini, Eduardo Dellacassa, Gastón Ares, et al.Chemistry & Biodiversity|September 14, 2015
Recent findings in the chemistry of odorants from four Baccharis species and their impact as chemical markersManuel Minteguiaga, Noelia Umpiérrez, Vanessa Xavier, et al.Pageof 3