Browsing by Author "Medel Maraboli, Marcela"

Now showing items 1-4 of 4

    • Characterization of texture attributes of raw almond using a trained sensory panel 
      Contador Cárdenas, Loreto Andrea; Robles Diener, Bárbara Francisca; Shinya, Paulina; Medel Maraboli, Marcela; Pinto, Catalina; Reginato Meza, Gabino; Infante Espiñeira, Rodrigo (EDP Sciences, 2015)
      Introduction. Texture parameters are important factors for characterizing the sensory quality of raw almonds; nevertheless there is scarce literature that explores sensory differences among cultivars. The aim of this ...
    • Effect of selected Saccharomyces cerevisiae yeast strains and different aging techniques on the polysaccharide ... 
      Barrio Galán, Rubén del; Cáceres Mella, Alejandro; Medel Maraboli, Marcela; Peña Neira, Álvaro (Society of Chemical Industry, 2015)
      BACKGROUND: The objective of this work was to study the effect of two Saccharomyces cerevisiae yeast strains with different capabilities of polysaccharide liberation during alcoholic fermentation in addition to subsequent ...
    • Perceived complexity in Sauvignon Blanc wines: influence of domain-specific expertise 
      Schlich, P.; Medel Maraboli, Marcela; Urbano, C.; Parr, W. V. (Australian Society of Viticulture and Oenology Inc., 2015)
      Background and Aims: Complexity is a multidimensional and poorly defined term that is frequently employed to characterise wine sensorially. The present study aimed to investigate the sensorial nature of perceived complexity ...
    • Phenolic composition and mouthfeel characteristics resulting from blending Chilean red wines 
      Cáceres Mella, Alejandro; Peña Neira, Álvaro; Avilés Gálvez, Pamela Marisol; Medel Maraboli, Marcela; Barrio Galán, Rubén del; López Solís, Remigio; Canals, Joan Miquel (Wiley, 2014)
      BACKGROUND:Theblending of wine is a commonpractice in winemaking toimprovecertain characteristics that are appreciated by consumers. The use of some cultivars may contribute phenolic compounds that modify certain ...