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| Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
| openAccess | | 22-may-2011 | Impact of steaming conditions on the structure and on the properties of bread crust; in the case of a crispy roll | Le-Bail, A.; Altamirano Fortoul, Rossana CSIC ORCID; Dessev, T.; Rosell, Cristina M. CSIC ORCID ; Leray, D.; Lucas, T.; Chevallier, S.; Jury, V. | comunicación de congreso |
| closedAccess |  | 22-feb-2018 | Impact of structure of gluten-free breads on its oral trajectory and sensory perception | Puerta, Patricia CSIC ORCID; Garzón, Raquel CSIC ORCID ; Rosell, Cristina M. CSIC ORCID ; Fiszman, Susana CSIC ORCID ; Tárrega, Amparo CSIC ORCID | comunicación de congreso |
| openAccess |  | jul-2007 | Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination | Caballero, Pedro A.; Gómez, Manuel CSIC ORCID; Rosell, Cristina M. CSIC ORCID | artículo |
| closedAccess |  | 1-jun-2002 | Improvement of flour quality through carbohydrases treatment during wheat tempering | Haros, Monika CSIC ORCID ; Rosell, Cristina M. CSIC ORCID ; Benedito Mengod, Carmen | artículo |
| openAccess |  | 17-ene-2017 | Improving Carob Flour Performance for Making Gluten-Free Breads by Particle Size Fractionation and Jet Milling | Tsatsaragkou, Kleopatra; Kara,Theodora; RitzoulisIoanna, Christos; Mandala, Ioanna; Rosell, Cristina M. CSIC ORCID | artículo |
| openAccess |  | 2-jun-2021 | In vitro digestibility of gels from different starches: Relationship between kinetic parameters and microstructure | Aleixandre, Andrea; Benavent Gil, Yaiza; Moreira, R.; Rosell, Cristina M. CSIC ORCID | artículo |
| openAccess |  | 19-may-2022 | In vitro inhibition of starch digestive enzymes by ultrasound-assisted extracted polyphenols from Ascophyllum nodosum seaweeds | Aleixandre, Andrea; Gisbert, Mauro; Sineiro, Jorge; Moreira, Ramón; Rosell, Cristina M. CSIC ORCID | artículo |
| openAccess |  | 2014 | Influence of Amyloglucosidase in Bread Crust Properties | Altamirano Fortoul, Rossana CSIC ORCID; Hernando, Isabel; Rosell, Cristina M. CSIC ORCID | artículo |
| openAccess |  | 24-mar-2009 | Influence of different hydrocolloids on major wheat dough components (gluten and starch) | Bárcenas, María Eugenia; Keller, Jessica de la O.; Rosell, Cristina M. CSIC ORCID | artículo |
| openAccess |  | 2015 | Influence of germination time of brown rice in relation to flour and gluten free bread quality | Cornejo, Fabiola; Rosell, Cristina M. CSIC ORCID | artículo |
| closedAccess |  | ene-2001 | Influence of hydrocolloids on dough rheology and bread quality | Rosell, Cristina M. CSIC ORCID ; Rojas, Jose A.; Benedito Mengod, Carmen | artículo |
| openAccess | | 7-may-2024 | Innovación en la industria de cereales: desarrollo continuo | Garzón, Raquel CSIC ORCID ; Rosell, Cristina M. CSIC ORCID | comunicación de congreso |
| openAccess |  | 21-mar-2018 | Insects as ingredients for bakery goods. A comparison study of H. illucens, A. domestica and T. molitor flours | González, Cristina M.; Garzón, Raquel CSIC ORCID ; Rosell, Cristina M. CSIC ORCID | artículo |
| openAccess |  | 24-nov-2020 | Interaction of dough acidity and microalga level on bread quality and antioxidant properties | Garzón, Raquel CSIC ORCID ; Skendia, Adriana; Lazo-Velez, Marco Antonio; Papageorgiou, Maria; Rosell, Cristina M. CSIC ORCID | artículo |
| openAccess |  | 18-abr-2022 | Interactions between Ascophyllum nodosum Seaweeds Polyphenols and Native and Gelled Corn Starches | Gisbert, Mauro; Aleixandre, Andrea; Sineiro, Jorge; Rosell, Cristina M. CSIC ORCID ; Moreira, Ramón | artículo |
| openAccess |  | 13-nov-2018 | Inulin enrichment of gluten free breads: Interaction between inulin and yeast | Morreale, Federico; Benavent Gil, Yaiza; Rosell, Cristina M. CSIC ORCID | artículo |
| openAccess |  | 2015 | Jet Milling Effect on Functionality, Quality and In Vitro Digestibility of Whole Wheat Flour and Bread | Protonotariou, Styliani; Mandala, Ioanna; Rosell, Cristina M. CSIC ORCID | artículo |
| openAccess |  | ago-2015 | Jet milling effect on wheat flour characteristics and starch hydrolysis | Angelidis,Georgios; Protonotariou, Styliani; Mandala, Ioanna; Rosell, Cristina M. CSIC ORCID | artículo |
| openAccess |  | 9-may-2021 | Kinetics of solid-state fermentation of lupin with Rhizophus oligosporus based on nitrogen compounds balance | Villacrés, Elena; Molina Rosell, Cristina | artículo |
| openAccess |  | oct-2010 | Maize-Based Gluten-Free Bread: Influence of Processing Parameters on Sensory and Instrumental Quality | Brites, Carla; Trigo, Maria João; Santos, Carla; Collar, Concha CSIC ORCID; Rosell, Cristina M. CSIC ORCID | artículo |
