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Eduardo Dellacassa

Universidad de la Republica

H指数:41

被引数:5,961

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Post-digestive cellular activity and in vitro colonic fermentation of tannat grape pomace-enriched biscuits

消化后细胞活性和鞣花葡萄皮渣强化饼干的体外结肠发酵

European Food Research and Technology

IF3.2

2026-10-060

PRE

A Novel Approach for Enhancing the Terpenoid Content in Wine Using Starmerella bacillaris

IF3.3

2026-03-030

OAAI

Honeys from Native Species in Uruguay: Relationships between Physicochemical Parameters, Antioxidant Compounds, and Color

REVISTA BRASILEIRA DE FARMACOGNOSIA-BRAZILIAN JOURNAL OF PHARMACOGNOSY

IF1.6

2025-10-010

PRE

Neutralization of Bothrops diporus Venom by Volatile and Non-volatile Extracts of Baccharis spp.

Bothrops diporus蛇毒的中和作用：Baccharis spp.挥发性和非挥发性提取物的研究

REVISTA BRASILEIRA DE FARMACOGNOSIA-BRAZILIAN JOURNAL OF PHARMACOGNOSY

IF1.6

2025-09-010

PRE

Comparative study of NIR spectroscopy and traditional analytical methods in the determination of orange juice nutritional quality parameters

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2025-04-010

PRE

Supercritical fluid extraction of coumarins and flavonoids from citrus peel

JOURNAL OF SUPERCRITICAL FLUIDS

IF4.4

2025-01-016

PRE

Enhancing Flavor Complexity in Craft Beer: Sequential Inoculation with Indigenous Non-Saccharomyces and Commercial Saccharomyces Yeasts

FERMENTATION-BASEL

IF3.3

2024-12-190

OA

Health-Promoting Potential of Mandarin Pomace Extracts Enriched with Phenolic Compounds

IF5

2024-07-220

OAAI

Improving honey identification: Stable isotope ratios variability of mono and polyfloral honeys from the citrus growing area of Salto/Concordia and from Uruguayan coastal areas

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2024-05-011

OAAI

Impact of phenylalanine on Hanseniaspora vineae aroma metabolism during wine fermentation

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2024-04-013

PRE

Tannat grape pomace as an ingredient for potential functional biscuits: bioactive compound identification, in vitro bioactivity, food safety, and sensory evaluation

FRONTIERS IN NUTRITION

IF5.1

2023-09-073

OAAI

Commercial craft beers produced in Uruguay: Volatile profile and physicochemical composition

FOOD RESEARCH INTERNATIONAL

IF8

2023-02-018

PRE

Application of near-infrared spectroscopy/artificial neural network to quantify glycosylated norisoprenoids in Tannat grapes

IF9.8

2022-09-0116

PRE

Fecal descriptor in honey: indole from a floral source as an explanation

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2022-08-301

PRE

Tannat Grape Skin: A Feasible Ingredient for the Formulation of Snacks with Potential for Reducing the Risk of Diabetes

IF5

2022-01-1812

OAAI

Wine Aroma Characterization of the Two Main Fermentation Yeast Species of the Apiculate Genus Hanseniaspora

FERMENTATION-BASEL

IF3.3

2021-08-2126

OA

In Vitro Bioaccessibility of Bioactive Compounds from Citrus Pomaces and Orange Pomace Biscuits

IF4.6

2021-06-0822

OAAI

Comparison of physicochemical properties, amino acids, mineral elements, total phenolic compounds, and antioxidant capacity of Cuban fruit and rice wines

FOOD SCIENCE & NUTRITION

IF3.8

2021-06-0111

OAAI

Effect of Saccharomyces and non-Saccharomyces native yeasts on beer aroma compounds

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2021-01-0164

PREAI

The Mandelate Pathway, an Alternative to the Phenylalanine Ammonia Lyase Pathway for the Synthesis of Benzenoids in Ascomycete Yeasts

APPLIED AND ENVIRONMENTAL MICROBIOLOGY

IF3.7

2020-08-1824

OAAI