Eduardo Boido

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

Karina Medina, Eduardo Boido, Laura Fariña et al. · Food Chemistry · 2013 · 254 citations

Food Fermentation, Chardonnay Wines, Wine Tasting +3

Production of âfermentation aroma compounds by<i>Saccharomyces cerevisiae</i>wine yeasts: effects of yeast assimilable nitrogen on two model strains

Francisco M. Carrau, Karina Medina, Laura Fariña et al. · FEMS Yeast Research · 2008 · 244 citations · Full text

De novo synthesis of monoterpenes by<i>Saccharomyces cerevisiae</i>wine yeasts

Francisco M. Carrau, Karina Medina, Eduardo Boido et al. · FEMS Microbiology Letters · 2004 · 241 citations · Full text

Biosynthesis, Terpene Biosynthesis, Engineering +13

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

Laura Fariña, Eduardo Boido, Francisco Carrau et al. · Journal of Chromatography A · 2007 · 208 citations

Food Chemistry, Red Wines, Volatile Phenols +9

Oenological Impact of the Hanseniaspora/Kloeckera Yeast Genus on Wines—A Review

Valentina Martín, María José Valera, Karina Medina et al. · Fermentation · 2018 · 173 citations · Full text

Biology, Fungal Diversity, Biosynthesis +15