Marcela Medel‐Marabolí

436 total citations
25 papers, 339 citations indexed

About

Marcela Medel‐Marabolí is a scholar working on Food Science, Plant Science and Biochemistry. According to data from OpenAlex, Marcela Medel‐Marabolí has authored 25 papers receiving a total of 339 indexed citations (citations by other indexed papers that have themselves been cited), including 25 papers in Food Science, 18 papers in Plant Science and 10 papers in Biochemistry. Recurrent topics in Marcela Medel‐Marabolí's work include Fermentation and Sensory Analysis (22 papers), Horticultural and Viticultural Research (18 papers) and Phytochemicals and Antioxidant Activities (10 papers). Marcela Medel‐Marabolí is often cited by papers focused on Fermentation and Sensory Analysis (22 papers), Horticultural and Viticultural Research (18 papers) and Phytochemicals and Antioxidant Activities (10 papers). Marcela Medel‐Marabolí collaborates with scholars based in Chile, Spain and France. Marcela Medel‐Marabolí's co-authors include Álvaro Peña‐Neira, Rubén del Barrio‐Galán, Elías Obreque‐Slier, Remigio López‐Solís, Cristina Úbeda, Mariona Gil, Alejandro Cáceres‐Mella, Enrique Durán, Ángela Contreras and Einar Vargas‐Bello‐Pérez and has published in prestigious journals such as SHILAP Revista de lepidopterología, Food Chemistry and Journal of Chromatography A.

In The Last Decade

Marcela Medel‐Marabolí

24 papers receiving 332 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Marcela Medel‐Marabolí Chile 12 302 207 120 43 36 25 339
C. Coetzee South Africa 9 310 1.0× 222 1.1× 108 0.9× 41 1.0× 33 0.9× 12 326
Wes Pearson Australia 11 318 1.1× 213 1.0× 103 0.9× 64 1.5× 46 1.3× 14 347
Alex Schulkin Australia 10 282 0.9× 199 1.0× 119 1.0× 35 0.8× 53 1.5× 12 315
Jean Pierre Rosier Brazil 8 274 0.9× 196 0.9× 162 1.4× 30 0.7× 32 0.9× 10 327
A. Gonzalo-Diago Spain 11 278 0.9× 227 1.1× 152 1.3× 24 0.6× 51 1.4× 15 349
Alice Barker Australia 9 338 1.1× 226 1.1× 102 0.8× 57 1.3× 64 1.8× 11 359
Rubén del Barrio‐Galán Spain 14 416 1.4× 331 1.6× 197 1.6× 57 1.3× 35 1.0× 27 439
Luigi Picariello Italy 14 407 1.3× 322 1.6× 241 2.0× 57 1.3× 51 1.4× 30 463
Margaux Cameleyre France 10 359 1.2× 182 0.9× 109 0.9× 32 0.7× 35 1.0× 12 396
Soline Caillé France 10 435 1.4× 331 1.6× 153 1.3× 98 2.3× 33 0.9× 21 481

Countries citing papers authored by Marcela Medel‐Marabolí

Since Specialization
Citations

This map shows the geographic impact of Marcela Medel‐Marabolí'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 Marcela Medel‐Marabolí with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Marcela Medel‐Marabolí more than expected).

Fields of papers citing papers by Marcela Medel‐Marabolí

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Marcela Medel‐Marabolí. 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 Marcela Medel‐Marabolí. The network helps show where Marcela Medel‐Marabolí may publish in the future.

Co-authorship network of co-authors of Marcela Medel‐Marabolí

This figure shows the co-authorship network connecting the top 25 collaborators of Marcela Medel‐Marabolí. A scholar is included among the top collaborators of Marcela Medel‐Marabolí 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 Marcela Medel‐Marabolí. Marcela Medel‐Marabolí 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.
Medel‐Marabolí, Marcela, et al.. (2025). Grapevine rootstocks mediate the effects of soil salinity on physicochemical and sensory properties of Cabernet Sauvignon grapes and wines. Applied Food Research. 5(2). 101073–101073.
2.
Medel‐Marabolí, Marcela, et al.. (2024). Influence of Protective Colloids on Calcium Tartrate Stability and the Astringency Perception in a Red Wine. Foods. 13(19). 3065–3065. 3 indexed citations
3.
4.
López‐Solís, Remigio, et al.. (2024). Different physicochemical interactions between varietal wines and human saliva: Correspondence with astringency. Food Research International. 178. 113964–113964. 7 indexed citations
5.
Medel‐Marabolí, Marcela, et al.. (2024). Sensory temporality of sweeteners in aqueous solution and in yogurt. Journal of Food Measurement & Characterization. 18(3). 2196–2204. 3 indexed citations
6.
7.
Obreque‐Slier, Elías, et al.. (2023). Diverse phenolic responses of six varietal wines ( Vitis vinifera L.) throughout ageing in contact with a single type of oak barrels. International Journal of Food Science & Technology. 58(6). 2949–2961. 2 indexed citations
8.
Obreque‐Slier, Elías, et al.. (2023). Paper chromatography approach for the assessment of interaction between red wine and whole saliva. Journal of Chromatography A. 1707. 464266–464266. 2 indexed citations
9.
Gutiérrez‐Gamboa, Gastón, et al.. (2021). Lowering wine alcohol content by reverse osmosis and spinning cone columns: effects on sensory characteristics of the beverages. SHILAP Revista de lepidopterología. 7 indexed citations
10.
López‐Solís, Remigio, et al.. (2020). Diverse interaction of commercial enological tannins with the protein fraction of saliva. Association with astringency. Food Structure. 26. 100163–100163. 7 indexed citations
11.
Barrio‐Galán, Rubén del, Cristina Úbeda, Mariona Gil, et al.. (2019). 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. Molecules. 24(8). 1478–1478. 8 indexed citations
12.
Cejudo‐Bastante, María Jesús, Rubén del Barrio‐Galán, Francisco J. Heredia, Marcela Medel‐Marabolí, & Álvaro Peña‐Neira. (2018). Location effects on the polyphenolic and polysaccharidic profiles and colour of Carignan grape variety wines from the Chilean Maule region. Food Research International. 106. 729–735. 11 indexed citations
13.
López‐Solís, Remigio, et al.. (2018). Wines in contact with oak wood: the impact of the variety (Carménère and Cabernet Sauvignon), format (barrels, chips and staves), and aging time on the phenolic composition. Journal of the Science of Food and Agriculture. 99(1). 436–448. 44 indexed citations
14.
Úbeda, Cristina, et al.. (2018). Study of the changes in volatile compounds, aroma and sensory attributes during the production process of sparkling wine by traditional method. Food Research International. 119. 554–563. 51 indexed citations
15.
Medel‐Marabolí, Marcela, et al.. (2017). Effect of a commercial tannin on the sensorial temporality of astringency. Food Research International. 102. 341–347. 20 indexed citations
16.
Úbeda, Cristina, Rubén del Barrio‐Galán, Álvaro Peña‐Neira, Marcela Medel‐Marabolí, & Enrique Durán. (2017). Location Effects on the Aromatic Composition of Monovarietal cv. Carignan Wines. American Journal of Enology and Viticulture. 68(3). 390–399. 21 indexed citations
17.
López‐Solís, Remigio, et al.. (2016). Great diversity among commercial inactive dry-yeast based products. Food Chemistry. 219. 282–289. 10 indexed citations
18.
Barrio‐Galán, Rubén del, Marcela Medel‐Marabolí, & Álvaro Peña‐Neira. (2015). Effect of different ageing techniques on the polysaccharide and phenolic composition and sensorial characteristics of Chardonnay white wines fermented with different selected Saccharomyces Cerevisiae yeast strains. European Food Research and Technology. 242(7). 1069–1085. 11 indexed citations
19.
Barrio‐Galán, Rubén del, Marcela Medel‐Marabolí, & Álvaro Peña‐Neira. (2015). Effect of different aging techniques on the polysaccharide and phenolic composition and sensory characteristics of Syrah red wines fermented using different yeast strains. Food Chemistry. 179. 116–126. 37 indexed citations
20.
Barrio‐Galán, Rubén del, Alejandro Cáceres‐Mella, Marcela Medel‐Marabolí, & Álvaro Peña‐Neira. (2014). 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. Journal of the Science of Food and Agriculture. 95(10). 2132–2144. 13 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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