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Journal of Separation Science|July 4, 2015
Impact of gas chromatography and mass spectrometry combined with gas chromatography and olfactometry for the sex differentiation of Baccharis articulata by the analysis of volatile compoundsManuel Minteguiaga, Noelia Umpiérrez, Laura Fariña, et al.Frontiers in Nutrition|June 11, 2026
Aroma diversification and formation of bioactive tyrosol and tryptophol acetates by the yeast Hanseniaspora vineae during cider fermentationLeandro Acevedo, Valentina Martin, Florencia Tourne, et al.FEMS Yeast Research|February 9, 2023
Biology and physiology of Hanseniaspora vineae: metabolic diversity and increase flavour complexity for food fermentationFrancisco Carrau, Eduardo Dellacassa, Eduardo Boido, et al.Journal of Agricultural and Food Chemistry|May 20, 2016
De Novo Synthesis of Benzenoid Compounds by the Yeast Hanseniaspora vineae Increases the Flavor Diversity of WinesValentina Martin, Facundo Giorello, Laura Fariña, et al.Chemistry & Biodiversity|February 7, 2019
Phytochemical Findings Evidencing Botanical Origin of New Propolis Type from North-West ArgentinaMariela González, María E García, Alberto Slanis, et al.Applied and Environmental Microbiology|October 28, 2018
Genomic and Transcriptomic Basis of Hanseniaspora vineae's Impact on Flavor Diversity and Wine QualityFacundo Giorello, Maria Jose Valera, Valentina Martin, et al.Pageof 3