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| Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
| closedAccess |  | 2002 | Fitasa fúngica. Mejora nutricional y tecnología del pan integral | Haros, Monika CSIC ORCID ; Rosell, Cristina M. CSIC ORCID ; Benedito Mengod, Carmen | artículo |
| openAccess |  | nov-2006 | Formation of Homopolymers and Heteropolymers Between Wheat Flour and Several Protein Sources by Transglutaminase-Catalyzed Cross-Linking | Bonet, Arturo; Blaszczak, W.; Rosell, Cristina M. CSIC ORCID | artículo |
| openAccess |  | jul-2007 | Frozen Dough and Partially Baked Bread: An Update | Rosell, Cristina M. CSIC ORCID ; Gómez, Manuel CSIC ORCID | artículo |
| openAccess |  | 14-jun-2018 | Functional and nutritional replacement of gluten in gluten-free yeast-leavened breads by using β-conglycinin concentrate extracted from soybean flour | Espinosa-Ramírez, Johanan; Garzón, Raquel CSIC ORCID ; Serna-Saldívar, Sergio O.; Rosell, Cristina M. CSIC ORCID | artículo |
| openAccess |  | sep-2008 | Functional and rheological properties of protein enriched gluten free composite flours | Marco, Cristina; Rosell, Cristina M. CSIC ORCID | artículo |
| openAccess |  | ene-2014 | Functionality of porous starch obtained by amylase or amyloglucosidase treatments | Durá, Ángela CSIC; Błaszczak, W.; Rosell, Cristina M. CSIC ORCID | artículo |
| closedAccess |  | 2001 | Fungal phytase as a potential breadmaking additive | Haros, Monika CSIC ORCID ; Rosell, Cristina M. CSIC ORCID ; Benedito Mengod, Carmen | artículo |
| openAccess |  | 1-jun-2016 | Germinated, toasted and cooked chickpea as ingredients for breadmaking | Ouazib, Meriem; Garzón, Raquel CSIC ORCID ; Farid Zaidi, Farid; Rosell, Cristina M. CSIC ORCID | artículo |
| openAccess |  | 2006 | Glucose oxidase effect on dough rheology and bread quality: A study from macroscopic to molecular level | Bonet, Arturo; Rosell, Cristina M. CSIC ORCID ; Caballero, Pedro A.; Gómez, Manuel CSIC ORCID; Pérez Munuera, Isabel; Lluch, María Ángeles | artículo |
| openAccess |  | 9-jun-2016 | Glycemic Response to Corn Starch Modified with Cyclodextrin Glycosyltransferase and its Relationship to Physical Properties | Durá, Ángela CSIC; Yokoyama, W.; Rosell, Cristina M. CSIC ORCID | artículo |
| openAccess | | 23-oct-2012 | Harina de Marolo (fruto brasileño) como ingrediente saludable para formular barritas de cereales | Pablo, E; Vilas Boas, E.V.B.; Rosell, Cristina M. CSIC ORCID | comunicación de congreso |
| openAccess |  | 25-nov-2020 | High-Quality Gluten-Free Sponge Cakes Without Sucrose: Inulin-Type Fructans as Sugar Alternatives | Krupa-Kozak, Urszula; Drabińska, Natalia; Rosell, Cristina M. CSIC ORCID ; Piłat, Beata; Starowicz, Małgorzata; Jeliński, Tomasz; Szmatowicz, Beata | artículo |
| openAccess |  | 18-sep-2022 | Impact of Cassava Starch Varieties on the Physiochemical Change during Enzymatic Hydrolysis | Cornejo, Fabiola; Maldonado Alvarado, Pedro; Palacios Ponce, Sócrates; Hugo, David; Rosell, Cristina M. CSIC ORCID | artículo |
| openAccess |  | 26-jun-2020 | Impact of debittering and fermentation processes on the antinutritional and antioxidant compounds in Lupinus mutabilis sweet | Villacrés, Elena; Quelal, M. Belén; Fernández, Edgar; García, Grace; Cueva, Gabriela; Rosell, Cristina M. CSIC ORCID | artículo |
| openAccess |  | 27-ago-2022 | Impact of drying methods on banana flour in the gluten-free bread quality | Guadalupe-Moyano, Verónica; Palacios-Ponce, A. Sócrates; Rosell, Cristina M. CSIC ORCID ; Cornejo, Fabiola | artículo |
| openAccess |  | 11-ene-2010 | Impact of fibers on physical characteristics of fresh and staled bake off bread | Rosell, Cristina M. CSIC ORCID ; Santos, Eva | artículo |
| openAccess |  | 24-nov-2023 | Impact of germination on the techno-functional properties, nutritional composition, and health-promoting compounds of brown rice and its products: A review | Chinma, Chiemela Enyinnaya; Adedeji, Olajide Emmanuel; Jolayemi, Olusola Samuel; Ezeocha, Vanessa Chinelo; Ilowefah, Muna Abdulsalam; Rosell, Cristina M. CSIC ORCID ; Adebo, Janet Adeyinka; Wilkin, Jonathan D; Adebo, Oluwafemi Ayodeji | artículo de revisión |
| openAccess |  | nov-2012 | Impact of Legume Flours on Quality and In Vitro Digestibility of Starch and Protein from Gluten-Free Cakes | Arocha Gularte, Marcia; Gómez, Manuel CSIC ORCID; Rosell, Cristina M. CSIC ORCID | artículo |
| openAccess |  | 10-abr-2023 | Impact of starch-hydrocolloid interaction on pasting properties and enzymatic hydrolysis | Santamaría, María CSIC ORCID; Garzón, Raquel CSIC ORCID ; Rosell, Cristina M. CSIC ORCID | artículo |
| 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 |
