Mostrando resultados 13 a 32 de 195
< Anterior
Siguiente >
| Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
| openAccess |  | may-2014 | Cereals for developing gluten-free products and analytical tools for gluten detection | Rosell, Cristina M. CSIC ORCID ; Barro Losada, Francisco CSIC ORCID ; Sousa Martín, Carolina; Mena, M. Carmen | artículo |
| openAccess |  | 21-mar-2017 | Changes in physicochemical properties and in vitro starch digestion of native and extruded maize flours subjected to branching enzyme and maltogenic α-amylase treatment | Román, Laura; Martínez, Mario M.; Rosell, Cristina M. CSIC ORCID ; Gómez, Manuel CSIC ORCID | artículo |
| openAccess |  | sep-2011 | Chemical Composition and Starch Digestibility of Different Gluten-free Breads | Matos, María Estela CSIC; Rosell, Cristina M. CSIC ORCID | artículo |
| openAccess |  | 15-jun-2022 | Coeliac consumers’ expectations and eye fixations on commercial gluten-free bread packages | Puerta, Patricia CSIC ORCID; Carrillo, Elizabeth CSIC ORCID; Badia Olmos, Celia; Laguna Cruañes, Laura CSIC ORCID; Rosell, Cristina M. CSIC ORCID ; Tárrega, Amparo CSIC ORCID | artículo |
| openAccess |  | 15-may-2016 | Combination of extrusion and cyclodextrin glucanotransferase treatment to modify wheat flours functionality | Román, Laura; Durá, Ángela CSIC; Martínez, Mario M.; Rosell, Cristina M. CSIC ORCID ; Gómez, Manuel CSIC ORCID | artículo |
| closedAccess |  | 20-may-2003 | Commercial Starters in Spain | Rosell, Cristina M. CSIC ORCID ; Benedito Mengod, Carmen | capítulo de libro |
| openAccess |  | 17-oct-2016 | Comparison of porous starches obtained from different enzyme types and levels | Benavent Gil, Yaiza; Rosell, Cristina M. CSIC ORCID | artículo |
| openAccess |  | 16-dic-2005 | Composición mejoradora de masas para panadería y pastelería | Rosell, Cristina M. CSIC ORCID ; Solís Nadal, Daniel Rafael | patente |
| openAccess |  | 3-ene-2008 | Composition of fibres for obtaining low-calorie, fibre-rich products | Rosell, Cristina M. CSIC ORCID ; Collar, Concha CSIC ORCID | patente |
| openAccess |  | ago-2008 | Design of a quality index for the objective evaluation of bread quality: Application to wheat breads using selected bake off technology for bread making | Curic, D.; Novotni, D.; Skevin, D.; Rosell, Cristina M. CSIC ORCID ; Collar, Concha CSIC ORCID; Le-Bail, A.; Colic-Baric, I.; Gabric, D. | artículo |
| closedAccess |  | 2002 | Detection of cereal protein alteration by using free zone capillary electrophoresis | Aja, S.; Rosell, Cristina M. CSIC ORCID ; Benedito Mengod, Carmen | capítulo de libro |
| openAccess |  | 2014 | Developing fruit-based nutritious snack bars | Silva, E. P. da; Siqueira, H. H.; Lago, R. C. do; Rosell, Cristina M. CSIC ORCID ; Vilas Boas, E.V.B. | artículo |
| openAccess |  | 14-jun-2016 | Developing gluten free bakery improvers by hydrothermal treatment of rice and corn flours | Bourekoua, Hayat; Benatallah, Leila; Zidoune, Mohammed Nasreddine; Rosell, Cristina M. CSIC ORCID | artículo |
| openAccess | | 26-mar-2012 | Development and quality of rice flour-based gluten-free muffins | Matos, María Estela CSIC; Sanz Taberner, Teresa CSIC ORCID; Fiszman, Susana CSIC ORCID ; Rosell, Cristina M. CSIC ORCID | comunicación de congreso |
| openAccess |  | 22-jul-2019 | Development of gluten free breads from Colocasia esculenta flour blended with hydrocolloids and enzymes | Calle, Jehannara CSIC; Benavent Gil, Yaiza; Rosell, Cristina M. CSIC ORCID | artículo |
| openAccess |  | 1-ene-2021 | Development of gluten-free bread using low-pressure homogenized rice flour supplemented with faba bean flour | Boulemkahel, Souad; Garzón, Raquel CSIC ORCID ; Benatallah, Leila; Rosell, Cristina M. CSIC ORCID | artículo |
| closedAccess |  | mar-2004 | Different hydrocolloids as bread improvers and antistaling agents | Guarda, Abel; Rosell, Cristina M. CSIC ORCID ; Benedito Mengod, Carmen ; Galotto, María José | artículo |
| openAccess |  | 22-feb-2017 | Diversity among maize populations from Spain and the United States for dough rheology and gluten-free breadmaking performance | Garzón, Raquel CSIC ORCID ; Rosell, Cristina M. CSIC ORCID ; Malvar Pintos, Rosa Ana CSIC ORCID ; Revilla Temiño, Pedro CSIC ORCID | artículo |
| openAccess |  | 7-ago-2020 | Effect of added psyllium and food enzymes on quality attributes and shelf life of chickpea-based gluten-free bread | Santos, Fernanda G.; Aguiar, Etiene V.; Centeno, Ana Carolina L.S.; Rosell, Cristina M. CSIC ORCID ; Capriles, Vanessa D. | artículo |
| openAccess |  | 1-dic-2021 | Effect of baking in different ovens on the quality and structural characteristics of saltine crackers | Saberi, Farzad; Kouhsari, Fatemeh; Abbasi, Samaneh; Rosell, Cristina M. CSIC ORCID ; Amini, Mehdi | artículo |
