Eduardo Boido

3.7k total citations
70 papers, 2.9k citations indexed

About

Eduardo Boido is a scholar working on Food Science, Plant Science and Biochemistry. According to data from OpenAlex, Eduardo Boido has authored 70 papers receiving a total of 2.9k indexed citations (citations by other indexed papers that have themselves been cited), including 63 papers in Food Science, 41 papers in Plant Science and 30 papers in Biochemistry. Recurrent topics in Eduardo Boido's work include Fermentation and Sensory Analysis (61 papers), Horticultural and Viticultural Research (41 papers) and Phytochemicals and Antioxidant Activities (29 papers). Eduardo Boido is often cited by papers focused on Fermentation and Sensory Analysis (61 papers), Horticultural and Viticultural Research (41 papers) and Phytochemicals and Antioxidant Activities (29 papers). Eduardo Boido collaborates with scholars based in Uruguay, Italy and Spain. Eduardo Boido's co-authors include Eduardo Dellacassa, Francisco Carrau, Karina Medina, Laura Fariña, Carina Gaggero, Francisco M. Carrau, Giuseppe Versini, Paul A. Henschke, Valentina Martín and Gastón Ares and has published in prestigious journals such as SHILAP Revista de lepidopterología, The Plant Cell and Applied and Environmental Microbiology.

In The Last Decade

Eduardo Boido

67 papers receiving 2.8k citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name h Career Trend Papers Cites
Eduardo Boido Uruguay 31 2.4k 1.6k 751 562 447 70 2.9k
Francisco Carrau Uruguay 33 2.5k 1.0× 1.7k 1.1× 735 1.0× 622 1.1× 510 1.1× 80 2.9k
Laura Fariña Uruguay 21 1.9k 0.8× 1.3k 0.8× 606 0.8× 485 0.9× 365 0.8× 50 2.3k
Dimitra L. Capone Australia 38 3.0k 1.2× 2.1k 1.3× 884 1.2× 758 1.3× 303 0.7× 85 3.4k
Maurizio Ugliano Italy 33 2.9k 1.2× 2.1k 1.3× 1.0k 1.4× 622 1.1× 377 0.8× 92 3.4k
Yorgos Kotseridis Greece 29 2.0k 0.9× 1.6k 1.0× 765 1.0× 500 0.9× 185 0.4× 106 2.4k
Takatoshi Tominaga France 31 3.1k 1.3× 2.1k 1.3× 959 1.3× 661 1.2× 377 0.8× 46 3.5k
Pascal Chatonnet France 22 2.2k 0.9× 1.2k 0.7× 791 1.1× 438 0.8× 518 1.2× 55 2.5k
Ricardo López Spain 22 2.1k 0.9× 1.3k 0.8× 888 1.2× 288 0.5× 273 0.6× 46 2.5k
Philippe Darriet France 37 3.3k 1.4× 2.7k 1.6× 967 1.3× 689 1.2× 316 0.7× 110 4.1k
M. Rosario Salinas Spain 37 2.2k 0.9× 1.7k 1.1× 1.0k 1.4× 526 0.9× 298 0.7× 124 3.3k

Countries citing papers authored by Eduardo Boido

Since Specialization
Citations

This map shows the geographic impact of Eduardo Boido's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Eduardo Boido with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Eduardo Boido more than expected).

Fields of papers citing papers by Eduardo Boido

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Eduardo Boido. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Eduardo Boido. The network helps show where Eduardo Boido may publish in the future.

Co-authorship network of co-authors of Eduardo Boido

This figure shows the co-authorship network connecting the top 25 collaborators of Eduardo Boido. A scholar is included among the top collaborators of Eduardo Boido based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Eduardo Boido. Eduardo Boido is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

20 of 20 papers shown
1.
Boido, Eduardo, et al.. (2025). Comparative study of NIR spectroscopy and traditional analytical methods in the determination of orange juice nutritional quality parameters. Journal of Food Composition and Analysis. 140. 107276–107276. 3 indexed citations
2.
Pérez‐Lucas, Gabriel, et al.. (2024). Impact of phenylalanine on Hanseniaspora vineae aroma metabolism during wine fermentation. International Journal of Food Microbiology. 415. 110631–110631. 10 indexed citations
3.
Boido, Eduardo, et al.. (2024). Mixed Cultures ofHanseniaspora vineaeandSaccharomyces cerevisiae:Nutrient Effects on Growth, Fermentation, and Wine Aroma Profile. American Journal of Enology and Viticulture. 75(2). 750025–750025. 1 indexed citations
4.
Boido, Eduardo, et al.. (2023). Estrategias combinadas para la obtención de un vino Tannat con un contenido moderado de alcohol. SHILAP Revista de lepidopterología. 68. 2045–2045.
5.
Carrau, Francisco, Eduardo Dellacassa, Eduardo Boido, et al.. (2023). Biology and physiology ofHanseniaspora vineae: metabolic diversity and increase flavour complexity for food fermentation. FEMS Yeast Research. 23. 13 indexed citations
6.
Moser, Sergio, et al.. (2023). Profundización del conocimiento sobre el aroma de las variedades de vinos tintos resistentes a los hongos producidos en Trentino. SHILAP Revista de lepidopterología. 56. 1018–1018.
7.
Dellacassa, Eduardo, et al.. (2022). Fecal descriptor in honey: indole from a floral source as an explanation. Journal of the Science of Food and Agriculture. 102(14). 6780–6785. 2 indexed citations
8.
Medina, Karina, et al.. (2022). Commercial craft beers produced in Uruguay: Volatile profile and physicochemical composition. Food Research International. 164. 112349–112349. 12 indexed citations
9.
Boido, Eduardo, Laura Fariña, Francisco Carrau, Daniel Cozzolino, & Eduardo Dellacassa. (2022). Application of near-infrared spectroscopy/artificial neural network to quantify glycosylated norisoprenoids in Tannat grapes. Food Chemistry. 387. 132927–132927. 19 indexed citations
10.
Carrau, Francisco, et al.. (2020). Yeasts for low input winemaking: Microbial terroir and flavor differentiation. Advances in applied microbiology. 111. 89–121. 34 indexed citations
11.
Giuffrida, Daniele, et al.. (2020). Valorisation of Schinus molle fruit as a source of volatile compounds in foods as flavours and fragrances. Food Research International. 133. 109103–109103. 17 indexed citations
12.
Carrau, Francisco, et al.. (2020). Effect of Saccharomyces and non-Saccharomyces native yeasts on beer aroma compounds. International Journal of Food Microbiology. 337. 108953–108953. 69 indexed citations
13.
Dellacassa, Eduardo, et al.. (2016). Pineapple (Ananas comosus L. Merr.) wine production in Angola: Characterisation of volatile aroma compounds and yeast native flora. International Journal of Food Microbiology. 241. 161–167. 47 indexed citations
14.
Fariña, Laura, et al.. (2012). Redox effect on volatile compound formation in wine during fermentation by Saccharomyces cerevisiae. Food Chemistry. 134(2). 933–939. 36 indexed citations
15.
Medina, Karina, Eduardo Boido, Eduardo Dellacassa, & Francisco Carrau. (2012). Growth of non-Saccharomyces yeasts affects nutrient availability for Saccharomyces cerevisiae during wine fermentation. International Journal of Food Microbiology. 157(2). 245–250. 132 indexed citations
16.
Carrau, Francisco, Karina Medina, Laura Fariña, Eduardo Boido, & Eduardo Dellacassa. (2010). Effect of Saccharomyces cerevisiae inoculum size on wine fermentation aroma compounds and its relation with assimilable nitrogen content. International Journal of Food Microbiology. 143(1-2). 81–85. 50 indexed citations
17.
Carrau, Francisco M., Karina Medina, Laura Fariña, et al.. (2008). Production of âfermentation aroma compounds bySaccharomyces cerevisiaewine yeasts: effects of yeast assimilable nitrogen on two model strains. FEMS Yeast Research. 8(7). 1196–1207. 196 indexed citations
18.
Alcalde‐Eon, Cristina, Eduardo Boido, Francisco Carrau, Eduardo Dellacassa, & Julián C. Rivas‐Gonzalo. (2006). Pigment Profiles in Monovarietal Wines Produced in Uruguay. American Journal of Enology and Viticulture. 57(4). 449–459. 34 indexed citations
19.
Fariña, Laura, Eduardo Boido, Francisco Carrau, Giuseppe Versini, & Eduardo Dellacassa. (2005). Terpene Compounds as Possible Precursors of 1,8-Cineole in Red Grapes and Wines. Journal of Agricultural and Food Chemistry. 53(5). 1633–1636. 68 indexed citations
20.
Carrau, Francisco M., Karina Medina, Eduardo Boido, et al.. (2004). De novo synthesis of monoterpenes bySaccharomyces cerevisiaewine yeasts. FEMS Microbiology Letters. 243(1). 107–115. 190 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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