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Items: 38

1.

Phytochemical Findings Evidencing Botanical Origin of New Propolis Type from North-West Argentina.

González M, García ME, Slanis A, Bonini A, Fiedler S, Fariña L, Dellacassa E, Condurso C, Lorenzo D, Russo M, Tereschuk ML.

Chem Biodivers. 2019 May;16(5):e1800442. doi: 10.1002/cbdv.201800442. Epub 2019 Apr 4.

PMID:
30725525
2.

Genomic and Transcriptomic Basis of Hanseniaspora vineae's Impact on Flavor Diversity and Wine Quality.

Giorello F, Valera MJ, Martin V, Parada A, Salzman V, Camesasca L, Fariña L, Boido E, Medina K, Dellacassa E, Berna L, Aguilar PS, Mas A, Gaggero C, Carrau F.

Appl Environ Microbiol. 2018 Dec 13;85(1). pii: e01959-18. doi: 10.1128/AEM.01959-18. Print 2019 Jan 1.

3.

Glycosylated simple phenolic profiling of food tannins using high resolution mass spectrometry (Q-Orbitrap).

Barnaba C, Larcher R, Nardin T, Dellacassa E, Nicolini G.

Food Chem. 2018 Nov 30;267:196-203. doi: 10.1016/j.foodchem.2017.11.048. Epub 2017 Nov 14.

PMID:
29934156
4.

Non-targeted glycosidic profiling of international wines using neutral loss-high resolution mass spectrometry.

Barnaba C, Dellacassa E, Nicolini G, Nardin T, Serra M, Larcher R.

J Chromatogr A. 2018 Jul 6;1557:75-89. doi: 10.1016/j.chroma.2018.05.008. Epub 2018 May 4.

PMID:
29748090
5.

Volatile Constituents from Baccharis spp. L. (Asteraceae): Chemical Support for the Conservation of Threatened Species in Uruguay.

Minteguiaga M, González A, Cassel E, Umpierrez N, Fariña L, Dellacassa E.

Chem Biodivers. 2018 May;15(5):e1800017. doi: 10.1002/cbdv.201800017. Epub 2018 May 6.

PMID:
29537727
6.

The effects of Cissampelos pareira extract on envenomation induced by Bothropsdiporus snake venom.

Ricciardi Verrastro B, Maria Torres A, Ricciardi G, Teibler P, Maruñak S, Barnaba C, Larcher R, Nicolini G, Dellacassa E.

J Ethnopharmacol. 2018 Feb 15;212:36-42. doi: 10.1016/j.jep.2017.09.015. Epub 2017 Sep 21.

PMID:
28943445
7.

Targeted and untargeted high resolution mass approach for a putative profiling of glycosylated simple phenols in hybrid grapes.

Barnaba C, Dellacassa E, Nicolini G, Giacomelli M, Roman Villegas T, Nardin T, Larcher R.

Food Res Int. 2017 Aug;98:20-33. doi: 10.1016/j.foodres.2017.01.011. Epub 2017 Jan 13.

PMID:
28610729
8.

Pineapple (Ananas comosus L. Merr.) wine production in Angola: Characterisation of volatile aroma compounds and yeast native flora.

Dellacassa E, Trenchs O, Fariña L, Debernardis F, Perez G, Boido E, Carrau F.

Int J Food Microbiol. 2017 Jan 16;241:161-167. doi: 10.1016/j.ijfoodmicro.2016.10.014. Epub 2016 Oct 13.

PMID:
27783969
9.

Role of grapevine vegetative expression on Aspergillus spp. incidence and OTA accumulation in wines produced in a temperate humid climate.

Ferrari V, Dellacassa E, Coniberti A, Disegna E.

Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2017 Feb;34(2):299-306. doi: 10.1080/19440049.2016.1252064. Epub 2016 Dec 13.

PMID:
27775486
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.

J Agric Food Chem. 2016 Jun 8;64(22):4574-83. doi: 10.1021/acs.jafc.5b05442. Epub 2016 May 27.

PMID:
27193819
11.

Free and glycosylated simple phenol profiling in Apulian Italian wines.

Barnaba C, Dellacassa E, Nicolini G, Nardin T, Malacarne M, Larcher R.

Food Chem. 2016 Sep 1;206:260-6. doi: 10.1016/j.foodchem.2016.03.040. Epub 2016 Mar 14.

PMID:
27041324
12.

Effect of yeast assimilable nitrogen on the synthesis of phenolic aroma compounds by Hanseniaspora vineae strains.

Martin V, Boido E, Giorello F, Mas A, Dellacassa E, Carrau F.

Yeast. 2016 Jul;33(7):323-8. doi: 10.1002/yea.3159. Epub 2016 May 3.

13.

Non-Saccharomyces and Saccharomyces strains co-fermentation increases acetaldehyde accumulation: effect on anthocyanin-derived pigments in Tannat red wines.

Medina K, Boido E, Fariña L, Dellacassa E, Carrau F.

Yeast. 2016 Jul;33(7):339-43. doi: 10.1002/yea.3156. Epub 2016 Mar 15.

14.

Identification and quantification of 56 targeted phenols in wines, spirits, and vinegars by online solid-phase extraction - ultrahigh-performance liquid chromatography - quadrupole-orbitrap mass spectrometry.

Barnaba C, Dellacassa E, Nicolini G, Nardin T, Malacarne M, Larcher R.

J Chromatogr A. 2015 Dec 4;1423:124-35. doi: 10.1016/j.chroma.2015.10.085. Epub 2015 Nov 2.

PMID:
26582576
15.

Recent findings in the chemistry of odorants from four Baccharis species and their impact as chemical markers.

Minteguiaga M, Umpiérrez N, Xavier V, Lucas A, Mondin C, Fariña L, Cassel E, Dellacassa E.

Chem Biodivers. 2015 Sep;12(9):1339-48. doi: 10.1002/cbdv.201400329.

PMID:
26363878
16.

Impact of gas chromatography and mass spectrometry combined with gas chromatography and olfactometry for the sex differentiation of Baccharis articulata by the analysis of volatile compounds.

Minteguiaga M, Umpiérrez N, Fariña L, Falcão MA, Xavier VB, Cassel E, Dellacassa E.

J Sep Sci. 2015 Sep;38(17):3038-46. doi: 10.1002/jssc.201500131. Epub 2015 Aug 10.

PMID:
26140379
17.

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.

Plant Cell. 2013 Dec;25(12):4777-88. doi: 10.1105/tpc.113.118810. Epub 2013 Dec 6. Erratum in: Plant Cell. 2017 Apr;29(4):913.

18.

Nutritional and sensory quality during refrigerated storage of fresh-cut mints (Mentha×piperita and M. spicata).

Curutchet A, Dellacassa E, Ringuelet JA, Chaves AR, Viña SZ.

Food Chem. 2014 Jan 15;143:231-8. doi: 10.1016/j.foodchem.2013.07.117. Epub 2013 Jul 31.

PMID:
24054235
19.

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.

Food Chem. 2013 Dec 1;141(3):2513-21. doi: 10.1016/j.foodchem.2013.04.056. Epub 2013 Apr 30.

PMID:
23870989
20.

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.

Food Chem. 2012 Sep 15;134(2):933-9. doi: 10.1016/j.foodchem.2012.02.209. Epub 2012 Mar 8.

PMID:
23107710
21.

Growth of non-Saccharomyces yeasts affects nutrient availability for Saccharomyces cerevisiae during wine fermentation.

Medina K, Boido E, Dellacassa E, Carrau F.

Int J Food Microbiol. 2012 Jul 2;157(2):245-50. doi: 10.1016/j.ijfoodmicro.2012.05.012. Epub 2012 May 16.

PMID:
22687186
22.

Environmental effect on essential oil composition of Aloysia citriodora from Corrientes (Argentina).

Ricciardi G, Torres AM, Bubenik AL, Ricciardi A, Lorenzo D, Dellacassa E.

Nat Prod Commun. 2011 Nov;6(11):1711-4.

PMID:
22224294
23.

Neutralizing effects of Nectandra angustifolia extracts against Bothrops neuwiedi snake venom.

Torres AM, Camargo FJ, Ricciardi GA, Ricciardi AI, Dellacassa E.

Nat Prod Commun. 2011 Sep;6(9):1393-6.

PMID:
21941922
24.

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.

Int J Food Microbiol. 2010 Sep 30;143(1-2):81-5. doi: 10.1016/j.ijfoodmicro.2010.07.024. Epub 2010 Jul 23.

PMID:
20692063
25.

Chemical variability of essential oils of Lippia alba (Miller) N. E. Brown growing in Costa Rica and Argentina.

Ricciardi G, Cicció JF, Ocampo R, Lorenzo D, Ricciardi A, Bandoni A, Dellacassa E.

Nat Prod Commun. 2009 Jun;4(6):853-8.

PMID:
19634336
26.

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.

J Agric Food Chem. 2009 Jul 22;57(14):6271-8. doi: 10.1021/jf900941y.

PMID:
19548685
27.

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.

FEMS Yeast Res. 2008 Nov;8(7):1196-207. doi: 10.1111/j.1567-1364.2008.00412.x. Epub 2008 Jul 9.

28.

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.

J Chromatogr A. 2007 Jul 20;1157(1-2):46-50. Epub 2007 May 7.

PMID:
17517420
29.

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.

J Agric Food Chem. 2006 Sep 6;54(18):6692-704.

PMID:
16939328
30.

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

Fariña L, Boido E, Carrau F, Versini G, Dellacassa E.

J Agric Food Chem. 2005 Mar 9;53(5):1633-6.

PMID:
15740051
31.

Application of multidimensional gas chromatography to the enantioselective characterisation of the essential oil of Eupatorium buniifolium Hooker et Arnott.

Lorenzo D, Paz D, Davies P, Villamil J, Vila R, Cañigueral S, Dellacassa E.

Phytochem Anal. 2005 Jan-Feb;16(1):39-44.

PMID:
15688955
32.

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.

FEMS Microbiol Lett. 2005 Feb 1;243(1):107-15.

33.

Composition and seasonal variation of the essential oils from two mandarin cultivars of southern Brazil.

Frizzo CD, Lorenzo D, Dellacassa E.

J Agric Food Chem. 2004 May 19;52(10):3036-41.

PMID:
15137850
34.

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.

J Agric Food Chem. 2003 Aug 27;51(18):5408-13.

PMID:
12926890
35.

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.

J Agric Food Chem. 2002 Apr 10;50(8):2344-9.

PMID:
11929295
36.

Achyrocline satureioides essential oils from southern Brazil and Uruguay.

Lorenzo D, Atti-Serafini L, Santos AC, Frizzo CD, Paroul N, Paz D, Dellacassa E, Moyna P.

Planta Med. 2000 Jun;66(5):476-7.

PMID:
10909273
37.

Uruguayan essential oil. 12. Composition of Nova and Satsuma mandarin oils.

Verzera A, Trozzi A, Cotroneo A, Lorenzo D, Dellacassa E.

J Agric Food Chem. 2000 Jul;48(7):2903-9.

PMID:
10898643
38.

Composition of Aloysia gratissima Flower Essential Oil1.

Soler E, Dellacassa E, Moyna P.

Planta Med. 1986 Dec;(6):488-90.

PMID:
17345417

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