1. DIGITAL.CSIC

Rosell, Cristina M.

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Perfil

_MG_3300-R1.jpg picture
 
Firma en Digital.CSIC (*)
Rosell, Cristina M.
 
Otras firmas
Molina Rosell, Cristina
 
Centro o Instituto
CSIC - Instituto de Agroquímica y Tecnología de Alimentos (IATA)
 
Departamento
Ciencia de Alimentos. Grupo: Cereales y Productos Derivados
 
Categoría Profesional
Profesora de Investigación CSIC
 
Especialización
Cereales y Productos Derivados
 
Email
crosell@iata.csic.es
 
ORCID
 
Perfil en Google Scholar
 
WoS ResearcherID - Publons
 
Scopus AuthorID
 
Página web
 
Otros - ResearchGate
 

Publications

Resultados 1-20 de 178.

DerechosPreviewFecha Public.TítuloAutor(es)Tipo
1openAccessBeltrãoMartins2022.pdf.jpg4-abr-2022Acorn flour and sourdough: an innovative combination to improve gluten free bread characteristicsBeltrão Martins, Rita; Garzón, Raquel CSIC ORCID ; Peres, José Alcides; Barros, Ana I.R.N.A.; Raymundo, Anabela; Rosell, Cristina M. CSIC ORCID artículo
2openAccessFPSL2021-Santos.pdf.jpg26-mar-2021An integrated instrumental and sensory approach to describe the effects of chickpea flour, psyllium, and their combination at reducing gluten-free bread stalingSantos, Fernanda G.; Aguiar, Etiene V.; Braga, Anna Rafaela C.; Alencar, Natalia M.M.; Rosell, Cristina M. CSIC ORCID ; Capriles, Vanessa D.artículo
3openAccessNutrients-2013-4503.pdf.jpg2013Application of dairy proteins as technological and nutritional improvers of calcium-supplemented gluten-free breadKrupa-Kozak, Urszula; Baczek, N.; Rosell, Cristina M. CSIC ORCID artículo
4openAccessGisbert2021_JApplPhycol.pdf.jpg3-ago-2021Aqueous extracts characteristics obtained by ultrasound-assisted extraction from Ascophyllum nodosum seaweeds: effect of operation conditionsGisbert, Mauro; Barcala, Manuel; Rosell, Cristina M. CSIC ORCID ; Sineiro, Jorge; Moreira, Ramónartículo
5openAccessJ Food Process Preserv - BEAN STARCH AS INGREDIENT FOR GLUTEN-FREE BREAD.pdf.jpg20-may-2010Bean starch as ingredient for gluten-free breadKrupa-Kozak, Urszula; Rosell, Cristina M. CSIC ORCID ; Sadowska, Jadwiga; Soral-Śmietana, Mariaartículo
6openAccessfnut-08-687712.pdf.jpg30-jun-2021Benefits and Challenges in the Incorporation of Insects in Food ProductsAcosta Estrada, Beatriz A.; Reyes, Alicia; Rosell, Cristina M. CSIC ORCID ; Rodrigo Aliaga, Dolores CSIC ORCID; Ibarra Herrera, Celeste C.artículo de revisión
7openAccessEuropean Food Research and Technology-2007-224-525-534.pdf.jpgmar-2007Bread quality and dough rheology of enzyme-supplemented wheat flourCaballero, Pedro A.; Gómez, Manuel CSIC ORCID; Rosell, Cristina M. CSIC ORCID artículo
8openAccessEur Food Res Technol-2012-545.pdf.jpgsep-2012Breadmaking performance and technological characteristic of gluten-free bread with inulin supplemented with calcium saltsKrupa-Kozak, Urszula; Altamirano Fortoul, Rossana CSIC ORCID; Wronkowska, Małgorzata; Rosell, Cristina M. CSIC ORCID artículo
9openAccessEuropean Food Research and Technology-2008-227-1205-1213.pdf.jpgago-2008Breadmaking performance of protein enriched, gluten-free breadsMarco, Cristina; Rosell, Cristina M. CSIC ORCID artículo
10openAccessMolina Cereal Chem 2009.pdf.jpgjul-2009Breadmaking Use of Andean Crops Quinoa, Kañiwa, Kiwicha, and TarwiRosell, Cristina M. CSIC ORCID ; Cortez, Gladys; Repo-Carrasco, Ritvaartículo
11openAccessIJFST2019_Krupa-Kozak.pdf.jpg27-sep-2018Broccoli leaf powder as an attractive by‐product ingredient: effect on batter behaviour, technological properties and sensory quality of gluten‐free mini sponge cakeKrupa-Kozak, Urszula; Drabińska, Natalia; Rosell, Cristina M. CSIC ORCID ; Fadda, Costantino; Anders, Andrzej; Jeliński, Tomasz; Ostaszyk, Anitaartículo
12openAccessJ Cereal Science-2014-354.pdf.jpgmay-2014Cereals for developing gluten-free products and analytical tools for gluten detectionRosell, Cristina M. CSIC ORCID ; Barro Losada, Francisco CSIC ORCID ; Sousa Martín, Carolina; Mena, M. Carmenartículo
13openAccessIJBM-2017-Roman.pdf.jpg21-mar-2017Changes in physicochemical properties and in vitro starch digestion of native and extruded maize flours subjected to branching enzyme and maltogenic α-amylase treatmentRomán, Laura; Martínez, Mario M.; Rosell, Cristina M. CSIC ORCID ; Gómez, Manuel CSIC ORCIDartículo
14openAccessPlant Food Human Nutr-Chemical Composition and Starch Digestibility of Different.pdf.jpgsep-2011Chemical Composition and Starch Digestibility of Different Gluten-free BreadsMatos, María Estela CSIC; Rosell, Cristina M. CSIC ORCID artículo
15openAccessLWT2022-Puerta.pdf.jpg15-jun-2022Coeliac consumers’ expectations and eye fixations on commercial gluten-free bread packagesPuerta, Patricia CSIC ORCID; Carrillo, Elizabeth CSIC ORCID; Badia Olmos, Celia; Laguna Cruañes, Laura CSIC ORCID; Rosell, Cristina M. CSIC ORCID ; Tárrega, Amparo CSIC ORCIDartículo
16openAccessFood Chem-2016-Roman.pdf.jpg15-may-2016Combination of extrusion and cyclodextrin glucanotransferase treatment to modify wheat flours functionalityRomán, Laura; Durá, Ángela CSIC; Martínez, Mario M.; Rosell, Cristina M. CSIC ORCID ; Gómez, Manuel CSIC ORCIDartículo
17openAccessCarbohydrate Polymer_2017-Benavent.pdf.jpg17-oct-2016Comparison of porous starches obtained from different enzyme types and levelsBenavent Gil, Yaiza; Rosell, Cristina M. CSIC ORCID artículo
18openAccessFood Research International-2008-41-714.pdf.jpgago-2008Design of a quality index for the objective evaluation of bread quality: Application to wheat breads using selected bake off technology for bread makingCuric, D.; Novotni, D.; Skevin, D.; Rosell, Cristina M. CSIC ORCID ; Collar, Concha CSIC ORCID; Le-Bail, A.; Colic-Baric, I.; Gabric, D.artículo
19openAccessJ Sci Food Agric-2014-52.pdf.jpg2014Developing fruit-based nutritious snack barsSilva, E. P. da; Siqueira, H. H.; Lago, R. C. do; Rosell, Cristina M. CSIC ORCID ; Vilas Boas, E.V.B.artículo
20openAccessLWT-2016-Bourekoua.pdf.jpg14-jun-2016Developing gluten free bakery improvers by hydrothermal treatment of rice and corn floursBourekoua, Hayat; Benatallah, Leila; Zidoune, Mohammed Nasreddine; Rosell, Cristina M. CSIC ORCID artículo