| Production of fermentation aroma compounds by Saccharomyces cerevisiae wine yeasts: effects of yeast assimilable nitrogen on two model strains FM Carrau, K Medina, L Farina, E Boido, PA Henschke, E Dellacassa FEMS yeast research 8 (7), 1196-1207, 2008 | 316 | 2008 |
| De novo synthesis of monoterpenes by Saccharomyces cerevisiae wine yeasts FM Carrau, K Medina, E Boido, L Farina, C Gaggero, E Dellacassa, ... FEMS microbiology letters 243 (1), 107-115, 2005 | 315 | 2005 |
| Increased flavour diversity of Chardonnay wines by spontaneous fermentation and co-fermentation with Hanseniaspora vineae K Medina, E Boido, L Fariña, O Gioia, ME Gomez, M Barquet, C Gaggero, ... Food Chemistry 141 (3), 2513-2521, 2013 | 281 | 2013 |
| Determination of volatile phenols in red wines by dispersive liquid–liquid microextraction and gas chromatography–mass spectrometry detection L Fariña, E Boido, F Carrau, E Dellacassa Journal of Chromatography A 1157 (1-2), 46-50, 2007 | 275 | 2007 |
| Aroma Composition of Vitis vinifera Cv. Tannat: the Typical Red Wine from Uruguay E Boido, A Lloret, K Medina, L Fariña, F Carrau, G Versini, E Dellacassa Journal of Agricultural and Food Chemistry 51 (18), 5408-5413, 2003 | 211 | 2003 |
| Growth of non-Saccharomyces yeasts affects nutrient availability for Saccharomyces cerevisiae during wine fermentation K Medina, E Boido, E Dellacassa, F Carrau International journal of food microbiology 157 (2), 245-250, 2012 | 204 | 2012 |
| Oenological Impact of the Hanseniaspora/Kloeckera Yeast Genus on Wines—A Review V Martin, MJ Valera, K Medina, E Boido, F Carrau Fermentation 4 (3), 76, 2018 | 172 | 2018 |
| Aging Effect on the Pigment Composition and Color of Vitis vinifera L. Cv. Tannat Wines. Contribution of the Main Pigment Families to Wine Color E Boido, C Alcalde-Eon, F Carrau, E Dellacassa, JC Rivas-Gonzalo Journal of Agricultural and Food Chemistry 54 (18), 6692-6704, 2006 | 157 | 2006 |
| Effect of β-Glycosidase Activity of Oenococcus oeni on the Glycosylated Flavor Precursors of Tannat Wine during Malolactic Fermentation E Boido, A Lloret, K Medina, F Carrau, E Dellacassa Journal of agricultural and food chemistry 50 (8), 2344-2349, 2002 | 145 | 2002 |
| A novel extracellular β-glucosidase from Issatchenkia terricola: Isolation, immobilization and application for aroma enhancement of white Muscat wine P González-Pombo, L Fariña, F Carrau, F Batista-Viera, BM Brena Process Biochemistry 46 (1), 385-389, 2011 | 138 | 2011 |
| Yeast interactions with anthocyanins during red wine fermentation K Medina, E Boido, E Dellacassa, F Carrau American Journal of Enology and Viticulture 56 (2), 104-109, 2005 | 137 | 2005 |
| Comparison of Fermentation and Wines Produced by Inoculation of Hanseniaspora vineae and Saccharomyces cerevisiae J Lleixà, V Martín, MC Portillo, F Carrau, G Beltran, A Mas Frontiers in Microbiology 7, 338, 2016 | 132 | 2016 |
| The high polyphenol content of grapevine cultivar tannat berries is conferred primarily by genes that are not shared with the reference genome C Da Silva, G Zamperin, A Ferrarini, A Minio, A Dal Molin, L Venturini, ... The Plant Cell 25 (12), 4777-4788, 2013 | 116 | 2013 |
| Yeast diversity and native vigor for flavor phenotypes F Carrau, C Gaggero, PS Aguilar Trends in Biotechnology 33 (3), 148-154, 2015 | 115 | 2015 |
| Differentiation of industrial wine yeast strains using microsatellite markers A González Techera, S Jubany, FM Carrau, C Gaggero Letters in Applied Microbiology 33 (1), 71-75, 2001 | 108 | 2001 |
| Volatile composition and aroma profile of Uruguayan Tannat wines L Fariña, V Villar, G Ares, F Carrau, E Dellacassa, E Boido Food Research International 69, 244-255, 2015 | 105 | 2015 |
| Terpene compounds as possible precursors of 1, 8-cineole in red grapes and wines L Fariña, E Boido, F Carrau, G Versini, E Dellacassa Journal of Agricultural and Food Chemistry 53 (5), 1633-1636, 2005 | 102 | 2005 |
| Effect of Saccharomyces cerevisiae inoculum size on wine fermentation aroma compounds and its relation with assimilable nitrogen content F Carrau, K Medina, L Fariña, E Boido, E Dellacassa International journal of food microbiology 143 (1-2), 81-85, 2010 | 96 | 2010 |
| Effect of Saccharomyces and non-Saccharomyces native yeasts on beer aroma compounds MN Larroque, F Carrau, L Fariña, E Boido, E Dellacassa, K Medina International Journal of Food Microbiology 337, 108953, 2021 | 83 | 2021 |
| Aroma enhancement in wines using co-immobilized Aspergillus niger glycosidases P González-Pombo, L Fariña, F Carrau, F Batista-Viera, BM Brena Food Chemistry 143, 185-191, 2014 | 82 | 2014 |
