Laura Fariña

Analytical Characterization of the Aroma of Five Premium Red Wines. Insights into the Role of Odor Families and the Concept of Fruitiness of Wines

Ana Escudero, Laura Fariña, Juan Cacho et al. · Journal of Agricultural and Food Chemistry · 2007 · 584 citations

Food Chemistry, Premium Red Wines, Phenolic Character +15

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