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| Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
| openAccess |  | 2007 | De tales harinas, tales panes. Granos, harinas y productos de panificación en Iberoamérica | León, Alberto Edel; Rosell, Cristina M. CSIC ORCID ; Gómez Pallarés, Manuel; Brites, Carla; Haros, Monika CSIC ORCID ; Trigo, Maria João; Pedroza Islas, Ruth; Pérez Sira, Elevina E.; Gularte, Márcia Arocha; Igrejas, Gilberto; Collar, Concha CSIC ORCID; Repo-Carrasco, Ritva; Cortez, Gladys; Onofre Montes, Rafael; Quispe Villalpando, Lidia; Ramos Calderón, Isabel; Puppo, María Cecilia; Gularte, Márcia Arocha; Pérez, Gabriela T.; Ribotta, Pablo D.; Añón, María Cristina; Oliete, Bonastre; Ronayne, Patricia; Benedito Mengod, Carmen | libro |
| openAccess |  | 2013 | Texture of Bread Crust: Puncturing Settings Effect and Its Relationship to Microstructure | Altamirano Fortoul, Rossana CSIC ORCID; Hernando, Isabel; Rosell, Cristina M. CSIC ORCID | artículo |
| openAccess |  | 2009 | The attitudes of European consumers toward innovation in bread; interest of the consumers toward selected quality attributes | Lambert, J.L.; Le-Bail, A.; Zuniga, R.; van-Haesendonck, I.; van-Zeveren, E.; Rosell, Cristina M. CSIC ORCID ; Collar, Concha CSIC ORCID; Curic, D.; Galic, K.; Sikora, M. | artículo |
| closedAccess |  | dic-2000 | The baking process of wheat rolls followed by cryo scanning electron microscopy | Rojas, Jose A.; Rosell, Cristina M. CSIC ORCID ; Benedito Mengod, Carmen ; Pérez Munuera, Isabel; Lluch, María Ángeles | artículo |
| openAccess |  | 13-jun-2022 | The nutritional quality of wholegrain and multigrain breads is not necessarily better than white breads: the case of gluten-free and gluten-containing breads | Boukid, Fatma; Rosell, Cristina M. CSIC ORCID | artículo |
| openAccess |  | 14-mar-2014 | The shutdown of celiac disease-related gliadin epitopes in bread wheat by RNAi provides flours with increased stability and better tolerance to over-mixing | Gil Humanes, Javier CSIC; Pistón, Fernando CSIC ORCID; Barro Losada, Francisco CSIC ORCID ; Rosell, Cristina M. CSIC ORCID | artículo |
| openAccess |  | 11-jun-2018 | Thermal stabilization of probiotics by adsorption onto porous starches | Benavent Gil, Yaiza; Rodrigo Aliaga, Dolores CSIC ORCID; Rosell, Cristina M. CSIC ORCID | artículo |
| openAccess |  | mar-2013 | Thermomechanically Induced Protein Aggregation and Starch Structural Changes in Wheat Flour Dough | Rosell, Cristina M. CSIC ORCID ; Altamirano Fortoul, Rossana CSIC ORCID; Don, Clyde; Dubat, Arnauld | artículo |
| openAccess |  | 29-nov-2020 | Tiger Nut (Cyperus esculentus) as a Functional Ingredient in Gluten-Free Extruded Snacks | Gasparre, Nicola CSIC ORCID; Pan, James; Silva Alves, Priscila Leal da; Rosell, Cristina M. CSIC ORCID ; De J. Berrios, José | artículo |
| openAccess |  | feb-2011 | Ultrasonic study of wheat flour properties | García Álvarez, Javier; Salazar, J.; Rosell, Cristina M. CSIC ORCID | artículo |
| openAccess |  | 12-sep-2020 | Understanding CGTase action through the relationship between starch structure and cyclodextrin formation | Benavent Gil, Yaiza; Rosell, Cristina M. CSIC ORCID ; Gilbert, Elliot P. | artículo |
| openAccess |  | 2014 | Understanding gluten-free dough for reaching breads with physical quality and nutritional balance | Matos, María Estela CSIC; Rosell, Cristina M. CSIC ORCID | artículo |
| openAccess |  | 27-sep-2021 | Understanding phenolic acids inhibition of α-amylase and α-glucosidase and influence of reaction conditions | Aleixandre, Andrea; Gil, José Vicente CSIC ORCID; Sineiro, Jorge; Rosell, Cristina M. CSIC ORCID | artículo |
| openAccess |  | 24-abr-2018 | Understanding the effect of emulsifiers on bread aeration during breadmaking | Garzón, Raquel CSIC ORCID ; Hernando, Isabel; Llorca, Empar; Rosell, Cristina M. CSIC ORCID | artículo |
| openAccess |  | 10-jun-2023 | Understanding the marketed plant-based beverages: From ingredients technological function to their nutritional value | Grau Fuentes, Eva CSIC ORCID; Rodrigo, Dolores; Garzón, Raquel CSIC ORCID ; Rosell, Cristina M. CSIC ORCID | artículo |
| openAccess |  | 8-nov-2017 | Understanding the role of hydrocolloids viscosity and hydration in developing gluten-free bread. A study with hydroxypropylmethylcellulose | Morreale, Federico; Garzón, Raquel CSIC ORCID ; Rosell, Cristina M. CSIC ORCID | artículo |
| openAccess |  | 1-mar-2022 | Unraveling seasonings impact on cooked rice quality: Technological and nutritional implications for sushi | Molina, Carla N.; Garzón, Raquel CSIC ORCID ; Rosell, Cristina M. CSIC ORCID | artículo |
| openAccess |  | 18-jul-2022 | Unraveling the impact of viscosity and starch type on the in vitro starch digestibility of different gels | Santamaría, María CSIC ORCID; Montes, Leticia; Garzón, Raquel CSIC ORCID ; Moreira, Ramón; Rosell, Cristina M. CSIC ORCID | artículo |
| openAccess |  | 20-nov-2020 | Use of flour from cormels of Xanthosoma sagittifolium (L.) Schott and Colocasia esculenta (L.) Schott to develop pastes foods: Physico-chemical, functional and nutritional characterization | Calle, Jehannara CSIC; Benavent Gil, Yaiza; Rosell, Cristina M. CSIC ORCID | artículo |
| closedAccess |  | 11-oct-2001 | Use of fungal phytase to improve breadmaking performance of whole wheat bread | Haros, Monika CSIC ORCID ; Rosell, Cristina M. CSIC ORCID ; Benedito Mengod, Carmen | artículo |
