_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
 
 
Perfil en Google Scholar:
 
WoS ResearcherID - Publons:
 
Scopus AuthorID:
 
Página web:
 
 

Results 1-20 of 133 (Search time: 0.0 seconds).

RightsPreviewIssue DateTitleAuthor(s)Type
1openAccessNutrients-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.  artículo
2openAccessJ Food Process Preserv - BEAN STARCH AS INGREDIENT FOR GLUTEN-FREE BREAD.pdf.jpg20-May-2010Bean starch as ingredient for gluten-free breadKrupa, Urszula; Rosell, Cristina M.  ; Sadowska, Jadwiga; Soral-Śmietana, Mariaartículo
3openAccessEuropean Food Research and Technology-2007-224-525-534.pdf.jpgMar-2007Bread quality and dough rheology of enzyme-supplemented wheat flourCaballero, Pedro A.; Gómez, Manuel; Rosell, Cristina M.  artículo
4openAccessEur 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 ; Wronkowska, Małgorzata; Rosell, Cristina M.  artículo
5openAccessEuropean Food Research and Technology-2008-227-1205-1213.pdf.jpgAug-2008Breadmaking performance of protein enriched, gluten-free breadsMarco, Cristina ; Rosell, Cristina M.  artículo
6openAccessMolina Cereal Chem 2009.pdf.jpgJul-2009Breadmaking Use of Andean Crops Quinoa, Kañiwa, Kiwicha, and TarwiRosell, Cristina M.  ; Cortez, Gladys; Repo-Carrasco, Ritvaartículo
7openAccessIJFST2019_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, Ursula; Drabińska, Natalia; Rosell, Cristina M.  ; Fadda, Costantino; Anders, Andrzej; Jeliński, Tomasz; Ostaszyk, Anitaartículo
8openAccessJ Cereal Science-2014-354.pdf.jpgMay-2014Cereals for developing gluten-free products and analytical tools for gluten detectionRosell, Cristina M.  ; Barro Losada, Francisco  ; Sousa Martín, Carolina; Mena, M. Carmenartículo
9openAccessIJBM-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.  ; Gómez, Manuelartículo
10openAccessPlant Food Human Nutr-Chemical Composition and Starch Digestibility of Different.pdf.jpgSep-2011Chemical Composition and Starch Digestibility of Different Gluten-free BreadsMatos, María Estela ; Rosell, Cristina M.  artículo
11openAccessFood Chem-2016-Roman.pdf.jpg15-May-2016Combination of extrusion and cyclodextrin glucanotransferase treatment to modify wheat flours functionalityRomán, Laura; Durá, Ángela ; Martínez, Mario M.; Rosell, Cristina M.  ; Gómez, Manuelartículo
12openAccessCarbohydrate Polymer_2017-Benavent.pdf.jpg17-Oct-2016Comparison of porous starches obtained from different enzyme types and levelsBenavent Gil, Yaiza; Rosell, Cristina M.  artículo
13openAccessFood Research International-2008-41-714.pdf.jpgAug-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.  ; Collar, Concha ; Le-Bail, A.; Colic-Baric, I.; Gabric, D.artículo
14openAccessJ 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.  ; Vilas Boas, E. V. D. B.artículo
15openAccessLWT-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.  artículo
16openAccessFH2020-Calle.pdf.jpg22-Jul-2019Development of gluten free breads from Colocasia esculenta flour blended with hydrocolloids and enzymesCalle, Jehanara; Benavent Gil, Yaiza; Rosell, Cristina M.  artículo
17openAccessBread quality in maize IJFST-R2.pdf.jpg22-Feb-2017Diversity among maize populations from Spain and the United States for dough rheology and gluten-free breadmaking performanceGarzón, Raquel ; Rosell, Cristina M.  ; Malvar Pintos, Rosa Ana ; Revilla, Pedroartículo
18embargoedAccessLWT2020-Santos.pdf.jpg7-Aug-2020Effect of added psyllium and food enzymes on quality attributes and shelf life of chickpea-based gluten-free breadSantos, Fernanda G.; Aguiar, Etiene V.; Centeno, Ana Carolina L.S.; Rosell, Cristina M.  ; Capriles, Vanessa D.artículo
19openAccessAleixandre_Effect_Art2019.pdf.jpg4-Sep-2019Effect of Bread Structure and In Vitro Oral Processing Methods in Bolus Disintegration and Glycemic IndexAleixandre, Andrea; Benavent-Gil, Yaiza; Rosell, Cristina M.  artículo
20openAccessFood Bioprocess Technol-2014-Martinez.pdf.jpg2014Effect of Different Extrusion Treatments and Particle Size Distribution on the Physicochemical Properties of Rice FlourMartínez, Mario M.; Calviño, Adelina ; Rosell, Cristina M.  ; Gómez, Manuelartículo