Yeast diversity and native vigor for flavor phenotypesFrancisco Carrau, Pablo S. Aguilar, Carina Gaggero|Trends in biotechnology|2015Cited by 98
Genomic and Transcriptomic Basis of Hanseniaspora vineae's Impact on Flavor Diversity and Wine QualityFacundo Giorello, Francisco Carrau, Karina Medina et al.|Applied and Environmental Microbiology|2018Cited by 93
<i>De Novo</i> Synthesis of Benzenoid Compounds by the Yeast <i>Hanseniaspora vineae</i> Increases the Flavor Diversity of WinesValentina Martín, Francisco Carrau, Eduardo Dellacassa et al.|Journal of Agricultural and Food Chemistry|2016Cited by 74