F. Carrau

Food Science · 2005–2018

A researcher in the Science corpus: 2 papers; trusts 1 researcher and is trusted by 0 researchers here, as inferred from the citation graph.

Subfields

Whom F. Carrau trusts

Their strongest outbound trust, strongest first, inferred from their citations.

  1. I. S. Pretorius (in Food Science)

Papers from F. Carrau's perspective

Ordered by how strongly the researchers F. Carrau trusts endorse each paper. Same corpus, a different order for every researcher.

  1. Tailoring wine yeast for the new millennium: novel approaches to the ancient art of winemaking (Yeast)
  2. Ethanol tolerance of five non-Saccharomyces wine yeasts in comparison with a strain of Saccharomyces cerevisiae—influence of different culture conditions
  3. The influence of Kloeckera apiculata and Candida pulcherrima yeasts on wine fermentation
  4. Yeast and bacterial modulation of wine aroma and flavour
  5. Identification of yeasts isolated from wine-related environments and capable of producing 4-ethylphenol
  6. Volatile compounds contribution of Hanseniaspora guilliermondii and Hanseniaspora uvarum during red wine vinifications
  7. Yeast Interactions with Anthocyanins during Red Wine Fermentation (American Journal of Enology and Viticulture)
  8. New trends in yeast selection for winemaking
  9. Effect of mixed culture fermentations on yeast populations and aroma profile
  10. The effect of non-saccharomyces yeasts on fermentation and wine quality

Their papers