Determination of some functional and sensory attributes and suitability of colored- and noncolored-flesh potatoes for different cooking methods

by Ana Cecilia SILVEIRA, Sandra ORENA, Marcela MEDEL-MARABOLI, Victor Hugo ESCALONA

Lowering wine alcohol content by reverse osmosis and spinning cone columns: effects on sensory characteristics of the beverages

by Rodrigo Loyola García, Gastón Gutiérrez-Gamboa, Marcela Medel-Marabolí, Irina Díaz-Gálvez
Published 2021-02-01

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 Wine...

by Rubén Del Barrio-Galán, Cristina Úbeda, Mariona Gil, Marcela Medel-Marabolí, Nathalie Sieczkowski, Álvaro Peña-Neira
Published 2019-04-01

Correction: Del Barrio-Galán, R., et al. Evaluation of Yeast Derivative Products Developed as an Alternative to Lees: The Effect on the Polysaccharide, Phenolic and Volatile Conten...

by Rubén Del Barrio-Galán, Cristina Úbeda, Mariona Gil, Marcela Medel-Marabolí, Nathalie Sieczkowski, Álvaro Peña-Neira
Published 2019-06-01