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Quantitative Determination of Steroidal Saponins of Semen Allii Fistulosi Using HPLC‐ELSD and HPLC‐MS.
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- Journal of Analytical Methods in Chemistry, 2024, v. 2024, p. 1, doi. 10.1155/2024/1872918
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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.
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- Journal of Separation Science, 2015, v. 38, n. 17, p. 3038, doi. 10.1002/jssc.201500131
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- Article
Chemical Profiles and Cytotoxic Activities of Essential Oils from Six Species of Baccharis Subgenus Coridifoliae (Asteraceae).
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- Chemistry & Biodiversity, 2023, v. 20, n. 10, p. 1, doi. 10.1002/cbdv.202300862
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- Article
Relationship between Baccharis dracunculifolia DC. and B. microdonta DC. (Asteraceae) by Their Different Seasonal Volatile Expression.
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- Chemistry & Biodiversity, 2021, v. 18, n. 6, p. 1, doi. 10.1002/cbdv.202100064
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A quick screening method to identify β-glucosidase activity in native wine yeast strains: application of Esculin Glycerol Agar (EGA) medium.
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- World Journal of Microbiology & Biotechnology, 2011, v. 27, n. 1, p. 47, doi. 10.1007/s11274-010-0425-4
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Phytochemical Findings Evidencing Botanical Origin of New Propolis Type from North‐West Argentina.
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- Chemistry & Biodiversity, 2019, v. 16, n. 5, p. N.PAG, doi. 10.1002/cbdv.201800442
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Volatile Constituents from Baccharis spp. L. (Asteraceae): Chemical Support for the Conservation of Threatened Species in Uruguay.
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- Chemistry & Biodiversity, 2018, v. 15, n. 5, p. 1, doi. 10.1002/cbdv.201800017
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Recent Findings in the Chemistry of Odorants from Four Baccharis Species and Their Impact as Chemical Markers.
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- Chemistry & Biodiversity, 2015, v. 12, n. 9, p. 1339, doi. 10.1002/cbdv.201400329
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- Article
Assessment of antioxidant, antidiabetic, antiobesity, and anti-inflammatory properties of a Tannat winemaking by-product.
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- European Food Research & Technology, 2019, v. 245, n. 8, p. 1539, doi. 10.1007/s00217-019-03252-w
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Effect of malolactic fermentation on the aroma properties of Tannat wine.
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- Australian Journal of Grape & Wine Research, 2001, v. 7, n. 1, p. 27, doi. 10.1111/j.1755-0238.2001.tb00190.x
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Application of multidimensional gas chromatography to the enantioselective characterisation of the essential oil of Eupatorium buniifolium Hooker et Arnott.
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- Phytochemical Analysis, 2005, v. 16, n. 1, p. 39, doi. 10.1002/pca.808
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High Polyphenol Content of Grapevine Cultivar Tannat Berries Is Conferred Primarily by Genes That Are Not Shared with the Reference Genome.
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- Plant Cell, 2013, v. 25, n. 12, p. 4777, doi. 10.1105/tpc.113.118810
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- Article
Freeze-drying concentration of Rangpur lime juice.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 2, p. 423, doi. 10.1111/ijfs.12317
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Fecal descriptor in honey: indole from a floral source as an explanation.
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- Journal of the Science of Food & Agriculture, 2022, v. 102, n. 14, p. 6780, doi. 10.1002/jsfa.12166
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- Article
Wine Aroma Characterization of the Two Main Fermentation Yeast Species of the Apiculate Genus Hanseniaspora.
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- Fermentation (Basel), 2021, v. 7, n. 3, p. 1, doi. 10.3390/fermentation7030162
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Comparison of the Glycolytic and Alcoholic Fermentation Pathways of Hanseniaspora vineae with Saccharomyces cerevisiaeWine Yeasts.
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- Fermentation (Basel), 2020, v. 6, n. 3, p. 1, doi. 10.3390/fermentation6030078
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Impact on Sensory and Aromatic Profile of Low Ethanol MalbecWines Fermented by Sequential Culture of Hanseniaspora uvarum and Saccharomyces cerevisiae Native Yeasts.
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- Fermentation (Basel), 2019, v. 5, n. 3, p. 1, doi. 10.3390/fermentation5030065
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- Article
Essential oil variability in Baccharis uncinella DC and Baccharis dracunculifolia DC growing wild in southern Brazil, Bolivia and Uruguay.
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- Flavour & Fragrance Journal, 2008, v. 23, n. 2, p. 99, doi. 10.1002/ffj.1862
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Composition and chiral characterization of the essential oil of Buddleja tucumanensis from Bolivia.
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- Flavour & Fragrance Journal, 2006, v. 21, n. 1, p. 95, doi. 10.1002/ffj.1526
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Essential oil of Aloysia virgata var. platyphylla (Briquet) Moldenke from Corrientes (Argentina).
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- Flavour & Fragrance Journal, 2005, v. 20, n. 6, p. 645, doi. 10.1002/ffj.1519
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Composition of the essential oil of cultivated Salvia guaranitica from Uruguay.
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- Flavour & Fragrance Journal, 2005, v. 20, n. 4, p. 421, doi. 10.1002/ffj.1450
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Characterization and enantiomeric distribution of some terpenes in the essential oil of a Uruguayan biotype of Salvia sclarea L.
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- Flavour & Fragrance Journal, 2004, v. 19, n. 4, p. 303, doi. 10.1002/ffj.1282
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Composition of the essential oils from leaves of two Hedyosmum spp. from Bolivia.
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- Flavour & Fragrance Journal, 2003, v. 18, n. 1, p. 32, doi. 10.1002/ffj.1146
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Composition of the essential oil of Tagetes maxima Kuntze from Bolivia.
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- Flavour & Fragrance Journal, 2002, v. 17, n. 2, p. 115, doi. 10.1002/ffj.1062
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Composition of a new essential oil type of Lippia alba (Mill.) N.E. Brown from Uruguay.
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- Flavour & Fragrance Journal, 2001, v. 16, n. 5, p. 356, doi. 10.1002/ffj.1011
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Composition of the essential oil of Erechtites hieracifolia from Bolivia.
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- Flavour & Fragrance Journal, 2001, v. 16, n. 5, p. 353, doi. 10.1002/ffj.1010
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Uruguayan essential oils. Composition of leaf oil of Myrcianthes cisplatensis (Camb.) Berg. ('Guayabo colorado') (Myrtaceae).
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- Flavour & Fragrance Journal, 2001, v. 16, n. 2, p. 97, doi. 10.1002/1099-1026(200103/04)16:2<97::AID-FFJ952>3.0.CO;2-C
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Composition of the essential oil of Porophyllum ruderale (Jacq.) Cass. from Bolivia.
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- Flavour & Fragrance Journal, 1999, v. 14, n. 6, p. 393, doi. 10.1002/(SICI)1099-1026(199911/12)14:6<393::AID-FFJ849>3.0.CO;2-5
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Uruguayan essential oils. Part X. Composition of the oil of Citrus clementine Hort.
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- Flavour & Fragrance Journal, 1998, v. 13, n. 3, p. 189, doi. 10.1002/(SICI)1099-1026(199805/06)13:3<189::AID-FFJ722>3.0.CO;2-N
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Uruguayan essential oils. Part VI. Composition of lemon oil.
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- Flavour & Fragrance Journal, 1997, v. 12, n. 4, p. 247, doi. 10.1002/(SICI)1099-1026(199707)12:4<247::AID-FFJ639>3.0.CO;2-V
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Eucalyptus leaf oils, use, chemistry, distillation and marketing, edited by D. J. Boland, J. J. Brophy and A. P. N. House, Inkata Press, Melbourne, 1991. A$65.00. ISBN 0-85066-423-3. No. of pages: 252.
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- Flavour & Fragrance Journal, 1992, v. 7, n. 2, p. 105, doi. 10.1002/ffj.2730070209
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Essential oils from Lippia alba (Mill.) N. E. Brown and Aloysia chamaedrifolia Cham. (verbenaceae) from Uruguay.
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- Flavour & Fragrance Journal, 1990, v. 5, n. 2, p. 107, doi. 10.1002/ffj.2730050210
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Chemical composition of Eucalyptus essential oils grown in Uruguay.
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- Flavour & Fragrance Journal, 1990, v. 5, n. 2, p. 91, doi. 10.1002/ffj.2730050207
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Comparison of physicochemical properties, amino acids, mineral elements, total phenolic compounds, and antioxidant capacity of Cuban fruit and rice wines.
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- Food Science & Nutrition, 2021, v. 9, n. 7, p. 3673, doi. 10.1002/fsn3.2328
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Genetic and transcriptomic evidences suggest ARO10 genes are involved in benzenoid biosynthesis by yeast.
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- Yeast, 2020, v. 37, n. 9/10, p. 427, doi. 10.1002/yea.3508
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- Article
Non- Saccharomyces and Saccharomyces strains co-fermentation increases acetaldehyde accumulation: effect on anthocyanin-derived pigments in Tannat red wines.
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- Yeast, 2016, v. 33, n. 7, p. 339, doi. 10.1002/yea.3156
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- Article
Effect of yeast assimilable nitrogen on the synthesis of phenolic aroma compounds by Hanseniaspora vineae strains.
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- Yeast, 2016, v. 33, n. 7, p. 323, doi. 10.1002/yea.3159
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Estudio del envejecimiento acelerado del aroma, el color y los parámetros fisicoquímicos de vinos Tannat.
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- Innotec, 2022, n. 23, p. 46, doi. 10.26461/23.06
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Validación del uso tradicional de species de Asclepias contra el veneno de Bothrops diporus (yarará chica) en el Nordeste de Argentina.
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- Boletín Latinoamericano y del Caribe de Plantas Medicinales y Aromáticas, 2016, v. 15, n. 2, p. 112
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- Article
In Vitro Bioaccessibility of Bioactive Compounds from Citrus Pomaces and Orange Pomace Biscuits.
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- Molecules, 2021, v. 26, n. 12, p. 3480, doi. 10.3390/molecules26123480
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In Vitro Bioaccessibility of Extractable Compounds from Tannat Grape Skin Possessing Health Promoting Properties with Potential to Reduce the Risk of Diabetes.
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- Foods, 2020, v. 9, n. 11, p. 1575, doi. 10.3390/foods9111575
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Health-Promoting Potential of Mandarin Pomace Extracts Enriched with Phenolic Compounds.
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- Nutrients, 2024, v. 16, n. 14, p. 2370, doi. 10.3390/nu16142370
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Tannat Grape Skin: A Feasible Ingredient for the Formulation of Snacks with Potential for Reducing the Risk of Diabetes.
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- Nutrients, 2022, v. 14, n. 3, p. 419, doi. 10.3390/nu14030419
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- Article
Characterization of Glycosylated Aroma Compounds in Tannat Grapes and Feasibility of the Near Infrared Spectroscopy Application for Their Prediction.
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- Food Analytical Methods, 2013, v. 6, n. 1, p. 100, doi. 10.1007/s12161-012-9423-5
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Chemical and sensory features of Torrontés Riojano sparkling wines produced by second fermentation in bottle using different Saccharomyces strains.
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- Food Science & Technology International, 2020, v. 26, n. 6, p. 512, doi. 10.1177/1082013220910534
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- Article