Man

Marcela Medel Maraboli

Profesor Asistente

Universidad de Chile

Santiago, Chile

Líneas de Investigación


Análisis sensorial de alimentos y vinos

Educación

  •  Ingeniero Agrónomo, UNIVERSIDAD DE CHILE. Chile
  •  Ciencias de la Alimentación, Universidad de Bourgogne. Chile, 2008
  •  Ciencias de la Alimentación, Universidad de Bourgogne. Chile, 2011

Experiencia Académica

  •   Profesor Asistente Full Time

    UNIVERSIDAD DE CHILE

    Chile

    2012 - At present

Experiencia Profesional

  •   Profesor Asistente Full Time

    Universidad de Chile

    Chile

    2011 - At present


 

Article (10)

Commercial enological tannins: Characterization and their relative impact on the phenolic and sensory composition of Carmenere wine during bottle aging

Vazallo-Valleumbrocio, Gina; Medel-Maraboli, Marcela; López-Solís, Remigio; Obreque-Slier, Elías

Article ISI SCOPUS
LWT-FOOD SCIENCE AND TECHNOLOGY  (2017)

Great diversity among commercial inactive dry-yeast based products

López-Solís, R; Duarte, C; Meza, M; del Barrio, R, Peña-Neira, A; Medel, M; Obreque-Slier, E.

Article ISI SCOPUS
FOOD CHEMISTRY  (2017)

Location Effects on the Aromatic Composition of Monovarietal cv. Carignan Wines

Úbeda, Cristina; del Barrio-Galán, Rubén; Medel-Maraboli, Marcela; Durán-Guerrero, Enrique

Article ISI SCOPUS
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE  (2017)

Characterization of texture attributes of raw almond using a trained sensory panel

Contador L.; Robles, B; Shinya P.; Medel M.; Pinto C.; Reginato G.; Infante R.

Article ISI SCOPUS
Fruits  (2015)

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-Maraboli M.; Pena Neira, A.

Article ISI SCOPUS
FOOD CHEMISTRY  (2015)

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-Maraboli M.; Pena Neira, A.

Article ISI SCOPUS
Journal of the Science of Food and Agriculture  (2015)

Perceived complexity in Sauvignon Blanc wines: influence of domain-specific expertise

Schlich, P; Maraboli, MM; Urbano C.; Parr W.V.

Article ISI SCOPUS
Australian Journal of Grape and Wine Research  (2015)

Phenolic composition and mouthfeel characteristics resulting from blending Chilean red wines

Cáceres-Mella A.; Pena Neira, A.; Aviles-Galvez, P; Medel-Maraboli M.; Del Barrio-Galán R.; Lopez-Solis R.

Article ISI
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE  (2014)

Impact of partial alcohol reduction in Syrah wine on perceived complexity and temporality of sensations and link with preference

Meillon, S.; Viala, D.

Article
Food Quality and Preference  (2010)

Measurement of saliva volume in the mouth of members of a trained sensory panel using a beetroot (Beta vulgaris) extract

Figueroa C.; Martinez, C.; Medel M.; Obreque E.; Pena Neira, A.; Morales-Bozo I.; Toledo, H; López-Solís, RO

Article ISI SCOPUS
Food Quality and Preference  (2010)

1
Alvaro Peña

UNIVERSIDAD DE CHILE, FACULTAD DE CIENCIAS AGRONÓMICAS

Santigo, Chile

1
Remigio López

Profesor Asociado

Biología Celular y Molecular

UNIVERSIDAD DE CHILE, FAC. MEDICINA, ICBM (BIOQUÍMICA Y BIOLOGÍA MOLECULAR)

Santiago, Chile

1
RODRIGO INFANTE

Profesor Titular

Producción Agrícola

UNIVERSIDAD DE CHILE

Santiago, Chile

1
Catalina Pinto

Profesor Asistente

Instituto de Ciencias Agroalimentarias, Animales y Ambientales

Universidad de O'Higgins

San Fernando, Chile

2
Alejandro Cáceres

Profesor Auxiliar

Pontificia Universidad Catolica de Valparaiso

Quillota, Chile

10
Marcela Medel

Profesor Asistente

Universidad de Chile

Santiago, Chile

1
Loreto Contador

Directora

Infood

Santiago, Chile

1
PAULINA SHINYA