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 81-100 de 178.

DerechosPreviewFecha Public.TítuloAutor(es)Tipo
81openAccessLWT2020-Villacres.pdf.jpg26-jun-2020Impact of debittering and fermentation processes on the antinutritional and antioxidant compounds in Lupinus mutabilis sweetVillacrés, Elena; Quelal, M. Belén; Fernández, Edgar; García, Grace; Cueva, Gabriela; Rosell, Cristina M. CSIC ORCID artículo
82openAccessLWT2022-Guadalupe.pdf.jpg27-ago-2022Impact of drying methods on banana flour in the gluten-free bread qualityGuadalupe-Moyano, Verónica; Palacios-Ponce, A. Sócrates; Rosell, Cristina M. CSIC ORCID ; Cornejo, Fabiolaartículo
83openAccessJ Food Eng- Impact of fibers on physical characteristics of fresh and staled bake off bread.pdf.jpg11-ene-2010Impact of fibers on physical characteristics of fresh and staled bake off breadRosell, Cristina M. CSIC ORCID ; Santos, Evaartículo
84openAccessJournal of Food Science2023-Chinmal.pdf.jpg24-nov-2023Impact of germination on the techno-functional properties, nutritional composition, and health-promoting compounds of brown rice and its products: A reviewChinma, 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 Ayodejiartículo de revisión
85openAccessFood BioprocessTechnol-2012-5-3142–3150.pdf.jpgnov-2012Impact of Legume Flours on Quality and In Vitro Digestibility of Starch and Protein from Gluten-Free CakesArocha Gularte, Marcia; Gómez, Manuel CSIC ORCID; Rosell, Cristina M. CSIC ORCID artículo
86openAccessFood Hydrocolloids2023-Santamaria.pdf.jpg10-abr-2023Impact of starch-hydrocolloid interaction on pasting properties and enzymatic hydrolysisSantamaría, María CSIC ORCID; Garzón, Raquel CSIC ORCID ; Rosell, Cristina M. CSIC ORCID artículo
87openAccessJ Food Engineering-2007-81-42-53.pdf.jpgjul-2007Improvement of dough rheology, bread quality and bread shelf-life by enzymes combinationCaballero, Pedro A.; Gómez, Manuel CSIC ORCID; Rosell, Cristina M. CSIC ORCID artículo
88closedAccessaccesoRestringido.pdf.jpg1-jun-2002Improvement of flour quality through carbohydrases treatment during wheat temperingHaros, Monika CSIC ORCID ; Rosell, Cristina M. CSIC ORCID ; Benedito Mengod, Carmen artículo
89openAccessFBT-2017-Tsatsaragkou.pdf.jpg17-ene-2017Improving Carob Flour Performance for Making Gluten-Free Breads by Particle Size Fractionation and Jet MillingTsatsaragkou, Kleopatra; Kara,Theodora; RitzoulisIoanna, Christos; Mandala, Ioanna; Rosell, Cristina M. CSIC ORCID artículo
90openAccessfood_hydro_2021-Aleixandre.pdf.jpg2-jun-2021In vitro digestibility of gels from different starches: Relationship between kinetic parameters and microstructureAleixandre, Andrea; Benavent Gil, Yaiza; Moreira, R.; Rosell, Cristina M. CSIC ORCID artículo
91openAccessJFScience-2022-Aleixandre.pdf.jpg19-may-2022In vitro inhibition of starch digestive enzymes by ultrasound-assisted extracted polyphenols from Ascophyllum nodosum seaweedsAleixandre, Andrea; Gisbert, Mauro; Sineiro, Jorge; Moreira, Ramón; Rosell, Cristina M. CSIC ORCID artículo
92openAccessFood Bioprocess Technol-2014-Altamirano.pdf.jpg2014Influence of Amyloglucosidase in Bread Crust PropertiesAltamirano Fortoul, Rossana CSIC ORCID; Hernando, Isabel; Rosell, Cristina M. CSIC ORCID artículo
93openAccessJFood Eng-INFLUENCE OF DIFFERENT HYDROCOLLOIDS ON MAJOR WHEAT.pdf.jpg24-mar-2009Influence of different hydrocolloids on major wheat dough components (gluten and starch)Bárcenas, María Eugenia; Keller, Jessica de la O.; Rosell, Cristina M. CSIC ORCID artículo
94openAccessJ_Food_Sci_Tech_2015-Cornejo.pdf.jpg2015Influence of germination time of brown rice in relation to flour and gluten free bread qualityCornejo, Fabiola; Rosell, Cristina M. CSIC ORCID artículo
95closedAccessaccesoRestringido.pdf.jpgene-2001Influence of hydrocolloids on dough rheology and bread qualityRosell, Cristina M. CSIC ORCID ; Rojas, Jose A.; Benedito Mengod, Carmen artículo
96openAccessIFSET 2019-Gonzalez.pdf.jpg21-mar-2018Insects as ingredients for bakery goods. A comparison study of H. illucens, A. domestica and T. molitor floursGonzález, Cristina M.; Garzón, Raquel CSIC ORCID ; Rosell, Cristina M. CSIC ORCID artículo
97openAccessFoodChem2020-Garzon.pdf.jpg24-nov-2020Interaction of dough acidity and microalga level on bread quality and antioxidant propertiesGarzón, Raquel CSIC ORCID ; Skendia, Adriana; Lazo-Velez, Marco Antonio; Papageorgiou, Maria; Rosell, Cristina M. CSIC ORCID artículo
98openAccessfoods-11-01165-v2.pdf.jpg18-abr-2022Interactions between Ascophyllum nodosum Seaweeds Polyphenols and Native and Gelled Corn StarchesGisbert, Mauro; Aleixandre, Andrea; Sineiro, Jorge; Rosell, Cristina M. CSIC ORCID ; Moreira, Ramónartículo
99openAccessFoodChem2019-MorrealeOA.pdf.jpg13-nov-2018Inulin enrichment of gluten free breads: Interaction between inulin and yeastMorreale, Federico; Benavent Gil, Yaiza; Rosell, Cristina M. CSIC ORCID artículo
100openAccessFood Bioprocess Technol-2015-Protonotariou.pdf.jpg2015Jet Milling Effect on Functionality, Quality and In Vitro Digestibility of Whole Wheat Flour and BreadProtonotariou, Styliani; Mandala, Ioanna; Rosell, Cristina M. CSIC ORCID artículo