Marcela Medel-Marabolí - Search Results

Year	Number of Results
2013	1
2014	2
2015	2
2016	1
2017	1
2018	3
2019	4
2020	1
2023	1
2024	1

1

Paper chromatography approach for the assessment of interaction between red wine and whole saliva.

Obreque-Slier E, Medel-Marabolí M, Maldonado-Maldonado E, López-Solís RO. Obreque-Slier E, et al. Among authors: medel maraboli m. J Chromatogr A. 2023 Sep 27;1707:464266. doi: 10.1016/j.chroma.2023.464266. Epub 2023 Aug 1. J Chromatogr A. 2023. PMID: 37572383

2

Great diversity among commercial inactive dry-yeast based products.

López-Solís R, Duarte-Venegas C, Meza-Candia M, Del Barrio-Galán R, Peña-Neira Á, Medel-Marabolí M, Obreque-Slier E. López-Solís R, et al. Among authors: medel maraboli m. Food Chem. 2017 Mar 15;219:282-289. doi: 10.1016/j.foodchem.2016.09.096. Epub 2016 Sep 15. Food Chem. 2017. PMID: 27765228

3

Different physicochemical interactions between varietal wines and human saliva: Correspondence with astringency.

López-Solís R, Cortés-Araya K, Medel-Marabolí M, Obreque-Slier E. López-Solís R, et al. Among authors: medel maraboli m. Food Res Int. 2024 Feb;178:113964. doi: 10.1016/j.foodres.2024.113964. Epub 2024 Jan 4. Food Res Int. 2024. PMID: 38309881

4

Phenolic composition and mouthfeel characteristics resulting from blending Chilean red wines.

Cáceres-Mella A, Peña-Neira A, Avilés-Gálvez P, Medel-Marabolí M, Del Barrio-Galán R, López-Solís R, Canals JM. Cáceres-Mella A, et al. Among authors: medel maraboli m. J Sci Food Agric. 2014 Mar 15;94(4):666-76. doi: 10.1002/jsfa.6303. Epub 2013 Aug 2. J Sci Food Agric. 2014. PMID: 23847104

5

Study of the changes in volatile compounds, aroma and sensory attributes during the production process of sparkling wine by traditional method.

Ubeda C, Kania-Zelada I, Del Barrio-Galán R, Medel-Marabolí M, Gil M, Peña-Neira Á. Ubeda C, et al. Among authors: medel maraboli m. Food Res Int. 2019 May;119:554-563. doi: 10.1016/j.foodres.2018.10.032. Epub 2018 Oct 9. Food Res Int. 2019. PMID: 30884689

6

Perception of quality and complexity in wine and their links to varietal typicality: An investigation involving Pinot noir wine and professional tasters.

Parr WV, Grose C, Hedderley D, Medel Maraboli M, Masters O, Araujo LD, Valentin D. Parr WV, et al. Among authors: medel maraboli m. Food Res Int. 2020 Nov;137:109423. doi: 10.1016/j.foodres.2020.109423. Epub 2020 Jun 10. Food Res Int. 2020. PMID: 33233105

7

Evaluation of Yeast Derivative Products Developed as an Alternative to Lees: The Effect on the Polysaccharide, Phenolic and Volatile Content, and Colour and Astringency of Red Wines.

Del Barrio-Galán R, Úbeda C, Gil M, Medel-Marabolí M, Sieczkowski N, Peña-Neira Á. Del Barrio-Galán R, et al. Among authors: medel maraboli m. Molecules. 2019 Apr 15;24(8):1478. doi: 10.3390/molecules24081478. Molecules. 2019. PMID: 30991698 Free PMC article.

8

Location effects on the polyphenolic and polysaccharidic profiles and colour of Carignan grape variety wines from the Chilean Maule region.

Cejudo-Bastante MJ, Del Barrio-Galán R, Heredia FJ, Medel-Marabolí M, Peña-Neira Á. Cejudo-Bastante MJ, et al. Among authors: medel maraboli m. Food Res Int. 2018 Apr;106:729-735. doi: 10.1016/j.foodres.2018.01.054. Epub 2018 Feb 8. Food Res Int. 2018. PMID: 29579981

9

Effect of selected Saccharomyces cerevisiae yeast strains and different aging techniques on the polysaccharide and polyphenolic composition and sensorial characteristics of Cabernet Sauvignon red wines.

del Barrio-Galán R, Cáceres-Mella A, Medel-Marabolí M, Peña-Neira Á. del Barrio-Galán R, et al. Among authors: medel maraboli m. J Sci Food Agric. 2015 Aug 15;95(10):2132-44. doi: 10.1002/jsfa.6932. Epub 2014 Oct 27. J Sci Food Agric. 2015. PMID: 25258103

10

Effect of different aging techniques on the polysaccharide and phenolic composition and sensory characteristics of Syrah red wines fermented using different yeast strains.

del Barrio-Galán R, Medel-Marabolí M, Peña-Neira Á. del Barrio-Galán R, et al. Among authors: medel maraboli m. Food Chem. 2015 Jul 15;179:116-26. doi: 10.1016/j.foodchem.2015.01.075. Epub 2015 Feb 3. Food Chem. 2015. PMID: 25722146

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