Fariña L - Search Results

1

Grape-specific native microbial communities influence the volatile compound profiles in fermenting grape juices.

Raymond Eder ML, Fariña L, Carrau F, Rosa AL. Raymond Eder ML, et al. Among authors: farina l. Food Chem. 2025 Feb 28;466:142155. doi: 10.1016/j.foodchem.2024.142155. Epub 2024 Nov 22. Food Chem. 2025. PMID: 39616697

2

Redox effect on volatile compound formation in wine during fermentation by Saccharomyces cerevisiae.

Fariña L, Medina K, Urruty M, Boido E, Dellacassa E, Carrau F. Fariña L, et al. Food Chem. 2012 Sep 15;134(2):933-9. doi: 10.1016/j.foodchem.2012.02.209. Epub 2012 Mar 8. Food Chem. 2012. PMID: 23107710

3

Application of near-infrared spectroscopy/artificial neural network to quantify glycosylated norisoprenoids in Tannat grapes.

Boido E, Fariña L, Carrau F, Cozzolino D, Dellacassa E. Boido E, et al. Among authors: farina l. Food Chem. 2022 Sep 1;387:132927. doi: 10.1016/j.foodchem.2022.132927. Epub 2022 Apr 9. Food Chem. 2022. PMID: 35421644

4

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. Among authors: farina l. J Agric Food Chem. 2003 Aug 27;51(18):5408-13. doi: 10.1021/jf030087i. J Agric Food Chem. 2003. PMID: 12926890

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. J Agric Food Chem. 2005 Mar 9;53(5):1633-6. doi: 10.1021/jf040332d. J Agric Food Chem. 2005. PMID: 15740051

6

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. Among authors: farina l. J Agric Food Chem. 2009 Jul 22;57(14):6271-8. doi: 10.1021/jf900941y. J Agric Food Chem. 2009. PMID: 19548685

7

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: farina l. 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

8

Increased flavour diversity of Chardonnay wines by spontaneous fermentation and co-fermentation with Hanseniaspora vineae.

Medina K, Boido E, Fariña L, Gioia O, Gomez ME, Barquet M, Gaggero C, Dellacassa E, Carrau F. Medina K, et al. Among authors: farina l. Food Chem. 2013 Dec 1;141(3):2513-21. doi: 10.1016/j.foodchem.2013.04.056. Epub 2013 Apr 30. Food Chem. 2013. PMID: 23870989

9

Aroma enhancement in wines using co-immobilized Aspergillus niger glycosidases.

González-Pombo P, Fariña L, Carrau F, Batista-Viera F, Brena BM. González-Pombo P, et al. Among authors: farina l. Food Chem. 2014 Jan 15;143:185-91. doi: 10.1016/j.foodchem.2013.07.107. Epub 2013 Jul 29. Food Chem. 2014. PMID: 24054229

10

De Novo Synthesis of Benzenoid Compounds by the Yeast Hanseniaspora vineae Increases the Flavor Diversity of Wines.

Martin V, Giorello F, Fariña L, Minteguiaga M, Salzman V, Boido E, Aguilar PS, Gaggero C, Dellacassa E, Mas A, Carrau F. Martin V, et al. Among authors: farina l. J Agric Food Chem. 2016 Jun 8;64(22):4574-83. doi: 10.1021/acs.jafc.5b05442. Epub 2016 May 27. J Agric Food Chem. 2016. PMID: 27193819

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