Общедоступные статьи - Laura FariñaПодробнее...
4 статьи недоступны нигде
Characterization of aroma-impact compounds in yerba mate (Ilex paraguariensis) using GC–olfactometry and GC–MS
V Márquez, N Martínez, M Guerra, L Fariña, E Boido, E Dellacassa
Food Research International 53 (2), 808-815, 2013
Финансирование: Government of Spain
Non‐Saccharomyces and Saccharomyces strains co‐fermentation increases acetaldehyde accumulation: effect on anthocyanin‐derived pigments in Tannat red …
K Medina, E Boido, L Fariña, E Dellacassa, F Carrau
Yeast 33 (7), 339-343, 2016
Финансирование: Government of Spain
Biology and physiology of Hanseniaspora vineae: metabolic diversity and increase flavour complexity for food fermentation
F Carrau, E Dellacassa, E Boido, K Medina, MJ Valera, L Fariña, G Perez, ...
FEMS Yeast Research 23, foad010, 2023
Финансирование: Government of Spain
Chemical and sensory features of Torrontés Riojano sparkling wines produced by second fermentation in bottle using different Saccharomyces strains
ML Raymond Eder, L Fariña, E Dellacassa, F Carrau, AL Rosa
Food Science and Technology International 26 (6), 512-519, 2020
Финансирование: Government of Spain, Government of Argentina
7 статей доступны в некоторых источниках
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
Финансирование: Government of Spain
De Novo Synthesis of Benzenoid Compounds by the Yeast Hanseniaspora vineae Increases the Flavor Diversity of Wines
V Martin, F Giorello, L Fariña, M Minteguiaga, V Salzman, E Boido, ...
Journal of agricultural and food chemistry 64 (22), 4574-4583, 2016
Финансирование: Government of Spain
Genomic and transcriptomic basis of Hanseniaspora vineae's impact on flavor diversity and wine quality
F Giorello, MJ Valera, V Martin, A Parada, V Salzman, L Camesasca, ...
Applied and Environmental Microbiology 85 (1), e01959-18, 2019
Финансирование: Government of Spain
Redox effect on volatile compound formation in wine during fermentation by Saccharomyces cerevisiae
L Fariña, K Medina, M Urruty, E Boido, E Dellacassa, F Carrau
Food chemistry 134 (2), 933-939, 2012
Финансирование: Government of Spain
Valorisation of Schinus molle fruit as a source of volatile compounds in foods as flavours and fragrances
D Giuffrida, N Martínez, Y Arrieta-Garay, L Fariña, E Boido, E Dellacassa
Food Research International 133, 109103, 2020
Финансирование: Government of Spain
Novel beta-glucosidase from Issatchenkia orientalis: Characterization and assessment for hydrolysis of muscat wine glycosides
S de Ovalle, B Brena, L Fariña, P González-Pombo
J. Biochem. Biotechnol 4, 174-183, 2016
Финансирование: Government of Spain
fermentation increases acetaldehyde accumulation: effect on anthocyanin-derived pigments in Tannat red wines
K Medina, E Boido, L Fariña, E Dellacassa, F Carrau
Yeast 33, 339-343, 2016
Финансирование: Government of Spain
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