Dellacassa, Eduardo

De novo synthesis of monoterpenes by Saccharomyces cerevisiae wine yeasts

Carrau, F. M., Medina, K., Boido, E., Farina, L., Gaggero, C., Dellacassa, E., Versini, G., & Henschke, P. A. (2005) · FEMS Microbiology Letters

Fermentation and Sensory AnalysisBiochemical and biochemical processes

Cited by 245

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. (2007) · Journal of Chromatography A

Analytical chemistry methods developmentFermentation and Sensory Analysis

Cited by 209

Effect of β-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. (2002) · Journal of Agricultural and Food Chemistry

Fermentation and Sensory AnalysisBiochemical and biochemical processes

Cited by 116

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. (2015) · Journal of Chromatography A

Fermentation and Sensory AnalysisAnalytical chemistry methods development

Cited by 70