Eduardo Boido

Universidad de la República de Uruguay — UY

Agricultural and Biological Sciences · Life Sciences

33h-index3.7kcitations101works2.12yr avg
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Research Topics

Fermentation and Sensory Analysis(76), Horticultural and Viticultural Research(52), Phytochemicals and Antioxidant Activities(33), Wine Industry and Tourism(16), Biochemical and biochemical processes(14)

Publications101 total

Modulation of Alcohol Content in Wines Using Mixed Cultures
Fermentation·2026Open Access
Tannat grape, the Uruguayan emblematic variety: Composition and potential effects on health of wine and its byproducts
Elsevier eBooks·2025
Contributors
Elsevier eBooks·2025
A Novel Approach for Enhancing the Terpenoid Content in Wine Using Starmerella bacillaris
Fermentation·2025· 4 citedOpen Access
Gastrointestinal Digestion Impact on Phenolics and Bioactivity of Tannat Grape Pomace Biscuits
Molecules·2025Open Access
Gastrointestinal Digestion Impact on the Phenolic Composition and Bioactivity of Biscuits with Tannat Grape Pomace
Preprints.org·2025Open Access
Comparative study of NIR spectroscopy and traditional analytical methods in the determination of orange juice nutritional quality parameters
Journal of Food Composition and Analysis·2025· 6 cited
Functional metabolism of aromatic precursors in <i>Hanseniaspora</i>: a source of natural bioactive compounds
FEMS Yeast Research·2025· 1 citedOpen Access
Mixed Cultures of<i>Hanseniaspora vineae</i>and<i>Saccharomyces cerevisiae:</i>Nutrient Effects on Growth, Fermentation, and Wine Aroma Profile
American Journal of Enology and Viticulture·2024· 1 cited
Grape and tropical fruits wines from Cuba: characterisation and identification of novel enologic products through impact aroma compounds
Journal of Wine Research·2024
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·2024· 2 citedOpen Access
Impact of phenylalanine on Hanseniaspora vineae aroma metabolism during wine fermentation
International Journal of Food Microbiology·2024· 13 citedOpen Access
Comparative Study of Nir Spectroscopy and Traditional Analytical Methods in the Determination of Orange Juice Nutritional Quality Parameters
SSRN Electronic Journal·2024Open Access
Tannat grape pomace as an ingredient for potential functional biscuits: bioactive compound identification, in vitro bioactivity, food safety, and sensory evaluation
Frontiers in Nutrition·2023· 13 citedOpen Access
Antioxidant Capacity and NF-kB-Mediated Anti-Inflammatory Activity of Six Red Uruguayan Grape Pomaces
Molecules·2023· 26 citedOpen Access
Búsqueda e importancia de los isómeros de tabanona en vinos añejados de la variedad Tannat
BIO Web of Conferences·2023Open Access
Profundización del conocimiento sobre el aroma de las variedades de vinos tintos resistentes a los hongos producidos en Trentino
BIO Web of Conferences·2023· 1 citedOpen Access
Stilbene Identification and Quantitation by High-Performance Liquid Chromatography Coupled with Mass Spectrometry (HPLC-MS)
Methods and protocols in food science·2023
Estudio de precursores aromáticos en clones comerciales de Tannat y seguimiento de su evolución durante la maduración
BIO Web of Conferences·2023· 1 citedOpen Access
<i>Vitis vinifera</i> Manseng noir, the sister of Tannat. Alternative variety for low alcohol wines produced in Uruguayan conditions
BIO Web of Conferences·2023Open Access
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Frequent Co-authors

Eduardo Dellacassa(42), Francisco Carrau(35), Karina Medina(24), Laura Fariña(21), Carina Gaggero(7), Valentina Martín(6), Gastón Ares(6), Francisco M. Carrau(5), María José Valera(5), Letícia Vidal(5), Ana Giménez(5), Giuseppe Versini(4), Lucía Antúnez(4), Adriana Lloret(3), Julián C. Rivas‐Gonzalo(3), Facundo Giorello(3), Albert Mas(3), Gabriel Pérez‐Lucas(3), Marianne Barquet(2), Paul A. Henschke(2)