Boido E - Search Results

1

The high polyphenol content of grapevine cultivar tannat berries is conferred primarily by genes that are not shared with the reference genome.

Da Silva C, Zamperin G, Ferrarini A, Minio A, Dal Molin A, Venturini L, Buson G, Tononi P, Avanzato C, Zago E, Boido E, Dellacassa E, Gaggero C, Pezzotti M, Carrau F, Delledonne M. Da Silva C, et al. Among authors: boido e. Plant Cell. 2013 Dec;25(12):4777-88. doi: 10.1105/tpc.113.118810. Epub 2013 Dec 6. Plant Cell. 2013. PMID: 24319081 Free PMC article.

2

Effect of beta-glycosidase activity of Oenococcus oeni on the glycosylated flavor precursors of Tannat wine during malolactic fermentation.

Boido E, Lloret A, Medina K, Carrau F, Dellacassa E. Boido E, et al. J Agric Food Chem. 2002 Apr 10;50(8):2344-9. doi: 10.1021/jf0109367. J Agric Food Chem. 2002. PMID: 11929295

3

Aroma composition of Vitis vinifera Cv. tannat: the typical red wine from Uruguay.

Boido E, Lloret A, Medina K, Fariña L, Carrau F, Versini G, Dellacassa E. Boido E, et al. J Agric Food Chem. 2003 Aug 27;51(18):5408-13. doi: 10.1021/jf030087i. J Agric Food Chem. 2003. PMID: 12926890

4

De novo synthesis of monoterpenes by Saccharomyces cerevisiae wine yeasts.

Carrau FM, Medina K, Boido E, Farina L, Gaggero C, Dellacassa E, Versini G, Henschke PA. Carrau FM, et al. Among authors: boido e. FEMS Microbiol Lett. 2005 Feb 1;243(1):107-15. doi: 10.1016/j.femsle.2004.11.050. FEMS Microbiol Lett. 2005. PMID: 15668008

5

Terpene compounds as possible precursors of 1,8-cineole in red grapes and wines.

Fariña L, Boido E, Carrau F, Versini G, Dellacassa E. Fariña L, et al. Among authors: boido e. J Agric Food Chem. 2005 Mar 9;53(5):1633-6. doi: 10.1021/jf040332d. J Agric Food Chem. 2005. PMID: 15740051

6

Aging effect on the pigment composition and color of Vitis vinifera L. Cv. Tannat wines. Contribution of the main pigment families to wine color.

Boido E, Alcalde-Eon C, Carrau F, Dellacassa E, Rivas-Gonzalo JC. Boido E, et al. J Agric Food Chem. 2006 Sep 6;54(18):6692-704. doi: 10.1021/jf061240m. J Agric Food Chem. 2006. PMID: 16939328

7

Determination of volatile phenols in red wines by dispersive liquid-liquid microextraction and gas chromatography-mass spectrometry detection.

Fariña L, Boido E, Carrau F, Dellacassa E. Fariña L, et al. Among authors: boido e. J Chromatogr A. 2007 Jul 20;1157(1-2):46-50. doi: 10.1016/j.chroma.2007.05.006. Epub 2007 May 7. J Chromatogr A. 2007. PMID: 17517420

8

Production of fermentation aroma compounds by Saccharomyces cerevisiae wine yeasts: effects of yeast assimilable nitrogen on two model strains.

Carrau FM, Medina K, Farina L, Boido E, Henschke PA, Dellacassa E. Carrau FM, et al. Among authors: boido e. FEMS Yeast Res. 2008 Nov;8(7):1196-207. doi: 10.1111/j.1567-1364.2008.00412.x. Epub 2008 Jul 9. FEMS Yeast Res. 2008. PMID: 18637137

9

The effect of bacterial strain and aging on the secondary volatile metabolites produced during malolactic fermentation of tannat red wine.

Boido E, Medina K, Fariña L, Carrau F, Versini G, Dellacassa E. Boido E, et al. J Agric Food Chem. 2009 Jul 22;57(14):6271-8. doi: 10.1021/jf900941y. J Agric Food Chem. 2009. PMID: 19548685

10

Effect of Saccharomyces cerevisiae inoculum size on wine fermentation aroma compounds and its relation with assimilable nitrogen content.

Carrau F, Medina K, Fariña L, Boido E, Dellacassa E. Carrau F, et al. Among authors: boido e. Int J Food Microbiol. 2010 Sep 30;143(1-2):81-5. doi: 10.1016/j.ijfoodmicro.2010.07.024. Epub 2010 Jul 23. Int J Food Microbiol. 2010. PMID: 20692063

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