| 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 | 312 | 2005 |
| Steam distillation modeling for essential oil extraction process E Cassel, RMF Vargas, N Martinez, D Lorenzo, E Dellacassa Industrial crops and products 29 (1), 171-176, 2009 | 302 | 2009 |
| 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 | 291 | 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 | 277 | 2007 |
| 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 | 211 | 2012 |
| 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 | 208 | 2003 |
| Essential oils of Mentha pulegium and Mentha rotundifolia from Uruguay D Lorenzo, D Paz, E Dellacassa, P Davies, R Vila, S Cañigueral Brazilian archives of biology and technology 45, 519-524, 2002 | 203 | 2002 |
| Plantas Medicinales y Fitoterapia:¿ indicadores de dependencia o factores de desarrollo? S Cañigueral, E Dellacassa, AL Bandoni Acta farmacéutica bonaerense 22 (3), 265-279, 2003 | 179 | 2003 |
| 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 | 152 | 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 | 142 | 2002 |
| 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 | 132 | 2005 |
| 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 | 119 | 2013 |
| Marcela, a promising medicinal and aromatic plant from Latin America: a review D Retta, E Dellacassa, J Villamil, SA Suárez, AL Bandoni Industrial Crops and Products 38, 27-38, 2012 | 118 | 2012 |
| Insecticidal activity of microencapsulated Schinus molle essential oil A López, S Castro, MJ Andina, X Ures, B Munguía, JM Llabot, H Elder, ... Industrial Crops and Products 53, 209-216, 2014 | 113 | 2014 |
| 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 | 108 | 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 | 100 | 2005 |
| Efeito fungicida dos óleos essenciais de Schinus molle L. e Schinus terebinthifolius Raddi, Anacardiaceae, do Rio Grande do Sul AC Santos, M Rossato, LA Serafini, M Bueno, LB Crippa, VC Sartori, ... Revista Brasileira de Farmacognosia 20, 154-159, 2010 | 97 | 2010 |
| 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 | 94 | 2010 |
| Chemical composition of Eucalyptus essential oils grown in Uruguay E Dellacassa, P Menéndez, P Moyna, E Soler Flavour and fragrance journal 5 (2), 91-95, 1990 | 91 | 1990 |
