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 41-60 de 178.

DerechosPreviewFecha Public.TítuloAutor(es)Tipo
41openAccess27-mar-2024Effect of polyphenols from Ascophyllum nodosum seaweeds on the rheology and digestion of corn starch gels and gluten-free bread featuresMontes, Leticia; Santamaria, María; Garzón, Raquel CSIC ORCID ; Rosell, Cristina M. CSIC ORCID ; Moreira, Ramónartículo
2openAccessFood Science and Technology (Campinas)-2013-632.pdf.jpg2013Effect of postharvest temperature on the shelf life of gabiroba fruit (Campomanesia pubescens)Silva, E. P. da; Cardoso, A. F. L.; Fante, C.; Rosell, Cristina M. CSIC ORCID ; Boas, E. V. B. V.artículo
3openAccessInt J Food Science and Technology-2009-Effect of temperature and consistency on wheat dough.pdf.jpgmar-2009Effect of temperature and consistency on wheat dough performanceRosell, Cristina M. CSIC ORCID ; Collar, Concha CSIC ORCIDartículo
4closedAccessaccesoRestringido.pdf.jpgnov-2002Effect of the addition of different fibres on wheat dough performance and bread qualityWang, Jinshui; Rosell, Cristina M. CSIC ORCID ; Benedito Mengod, Carmen artículo
5openAccessFood Biosc2022_Montes.pdf.jpg1-jun-2022Effect of the addition of different sodium alginates on viscoelastic, structural features and hydrolysis kinetics of corn starch gelsMontes, Leticia; Santamaría, María CSIC ORCID; Garzón, Raquel CSIC ORCID ; Rosell, Cristina M. CSIC ORCID ; Moreira, Ramónartículo
6openAccessIJFST-2015-Oliveira.pdf.jpg2015Effect of the addition of whole-grain wheat flour and of extrusion process parameters on dietary fibre content, starch transformation and mechanical properties of a ready-to-eat breakfast cerealOliveira, L. C.; Rosell, Cristina M. CSIC ORCID ; Steel, C. J.artículo
7openAccessJ Food Engineering-2012-108-128.pdf.jpgene-2012Effect of the amount of steam during baking on bread crust features and water diffusionAltamirano Fortoul, Rossana CSIC ORCID; Le-Bail, A.; Chevallier, S.; Rosell, Cristina M. CSIC ORCID artículo
8openAccessCereal Chemistry-2008-85-59-64.pdf.jpgene-2008Effect of Transglutaminase on Protein Electrophoretic Pattern of Rice, Soybean, and Rice-Soybean BlendsMarco, Cristina; Pérez, Gabriela T.; León, Alberto Edel; Rosell, Cristina M. CSIC ORCID artículo
9openAccessFood Chemistry-2013-526.pdf.jpg2014Effect of water content and flour particle size on gluten-free bread quality and digestibilityde la Hera, Esther; Rosell, Cristina M. CSIC ORCID ; Gomez, M.artículo
10openAccessDrugdesign-2017-Dura.pdf.jpg16-may-2017Effects of Cyclodextrin Glycosiltranferase Modified Starch and Alfa and Beta Cyclodextrins on Plasma Glucose and Lipids Metabolism in MiceDurá, Ángela CSIC; Yokoyama, W.; Rosell, Cristina M. CSIC ORCID artículo
11openAccessStarch-Effects of enzymatic modification of soybean protein.pdf.jpg18-jun-2010Effects of enzymatic modification of soybean protein on the pasting and rheological profile of starch-protein systemsRibotta, Pablo D.; Rosell, Cristina M. CSIC ORCID artículo
12openAccessFood_Chem_2015_Cornejo.pdf.jpg15-abr-2015Effects of germination on the nutritive value and bioactive compounds of brown rice breadsCornejo, Fabiola; Cáceres, Patricio J. CSIC ORCID; Martínez-Villaluenga, Cristina CSIC ORCID ; Rosell, Cristina M. CSIC ORCID ; Frías, Juana CSIC ORCID artículo
13openAccessJCS-2019-Revilla.pdf.jpg29-jun-2019Effects of high amylopectin (waxy1) and high-quality protein (opaque2) maize mutants in agronomic performance and bakery qualityRevilla Temiño, Pedro CSIC ORCID ; Garzón, Raquel CSIC ORCID ; Rosell, Cristina M. CSIC ORCID ; Malvar Pintos, Rosa Ana CSIC ORCID artículo
14openAccessJ Cereal Science-2010-Effects of roasting on barley beta-glucan.pdf.jpgene-2011Effects of roasting on barley β-glucan, thermal, textural and pasting propertiesSharma, Paras; Gujra, Hardeep Singh; Rosell, Cristina M. CSIC ORCID artículo
15openAccessJSFA2020-Villacres.pdf.jpg4-ene-2020Effects of two debittering processes on the alkaloid content and quality characteristics of lupin (Lupinus mutabilis Sweet)Villacrés, Elena; Álvarez, Javier CSIC ORCID; Rosell, Cristina M. CSIC ORCID artículo
16openAccessCereal Chem2019-Betoret.pdf.jpg12-ago-2019Enrichment of bread with fruits and vegetables: Trends and strategies to increase functionalityBetoret, Ester CSIC ORCID; Rosell, Cristina M. CSIC ORCID artículo
17openAccessJ Agric Food Chem-2017-Dura.pdf.jpg29-may-2017Enzymatic Modification of Corn Starch Influences Human Fecal Fermentation ProfilesDurá, Ángela CSIC; Rose, Devin J.; Rosell, Cristina M. CSIC ORCID artículo
18openAccessFood Hydrocolloids-2012-Ribotta.pdf.jpgmay-2012Enzymatic modifications of pea protein and its application in protein-cassava and corn starch gelsRibotta, Pablo D.; Colombo, Andrés; Rosell, Cristina M. CSIC ORCID artículo
19openAccessFood Hydrocolloids-2014-150.pdf.jpg2014Establishing the function of proteins on the rheological and quality properties of rice based gluten free muffinsMatos, María Estela CSIC; Sanz Taberner, Teresa CSIC ORCID; Rosell, Cristina M. CSIC ORCID artículo
20openAccessCarbPoly2021.Santamaria.pdf.jpg11-ago-2021Estimation of viscosity and hydrolysis kinetics of corn starch gels based on microstructural features using a simplified modelSantamaría, María CSIC ORCID; Garzón, Raquel CSIC ORCID ; Moreira, Ramón; Rosell, Cristina M. CSIC ORCID artículo