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| | Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
| 1 | openAccess |  | 27-may-2015 | Effect of tef [Eragrostis tef (Zucc.) Trotter] grain flour addition on viscoelastic properties and stickiness of wheat dough matrices and bread loaf volume | Abebe, Workineh; Ronda, Felicidad; Villanueva, Marina; Collar, Concha CSIC ORCID | artículo |
| 2 | openAccess |  | 13-nov-2018 | Inulin enrichment of gluten free breads: Interaction between inulin and yeast | Morreale, Federico; Benavent Gil, Yaiza; Rosell, Cristina M. CSIC ORCID | artículo |
| 3 | openAccess |  | 21-ago-2020 | Replacing Wheat Flour with Debittered and Fermented Lupin: Effects on Bread’s Physical and Nutritional Features | Villacrés, Elena; Cueva, Paúl; Díaz, Milene; Rosell, Cristina M. CSIC ORCID | artículo |
| 4 | 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 |
| 5 | 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 |
| 6 | openAccess |  | 22-feb-2017 | Diversity among maize populations from Spain and the United States for dough rheology and gluten-free breadmaking performance | Garzón, Raquel CSIC ORCID ; Rosell, Cristina M. CSIC ORCID ; Malvar Pintos, Rosa Ana CSIC ORCID ; Revilla Temiño, Pedro CSIC ORCID | artículo |
| 7 | openAccess |  | 2014 | Application of phytases from bifidobacteria in the development of cereal-based products with amaranth | García Mantrana, Izaskun CSIC ORCID; Monedero, Vicente CSIC ORCID; Haros, Monika CSIC ORCID | artículo |
| 8 | openAccess |  | oct-2012 | Viability of some probiotic coatings in bread and its effect on the crust mechanical properties | Altamirano Fortoul, Rossana CSIC ORCID; Moreno Terrazas, Rubén; Quezada Gallo, A.; Rosell, Cristina M. CSIC ORCID | artículo |
| 9 | openAccess |  | 24-nov-2020 | Interaction of dough acidity and microalga level on bread quality and antioxidant properties | Garzón, Raquel CSIC ORCID ; Skendia, Adriana; Lazo-Velez, Marco Antonio; Papageorgiou, Maria; Rosell, Cristina M. CSIC ORCID | artículo |
| 10 | 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 |
| 11 | openAccess |  | 17-ene-2017 | Improving Carob Flour Performance for Making Gluten-Free Breads by Particle Size Fractionation and Jet Milling | Tsatsaragkou, Kleopatra; Kara,Theodora; RitzoulisIoanna, Christos; Mandala, Ioanna; Rosell, Cristina M. CSIC ORCID | artículo |
| 12 | openAccess |  | 21-jun-2014 | Bread Staling: Updating the View | Fadda, C.; Sanguinetti, A.M.; Del Caro, A.; Collar, Concha CSIC ORCID; Piga, Antonio | artículo |
| 13 | 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 |
| 14 | closedAccess |  | ene-2001 | Influence of hydrocolloids on dough rheology and bread quality | Rosell, Cristina M. CSIC ORCID ; Rojas, Jose A.; Benedito Mengod, Carmen | artículo |
| 15 | closedAccess |  | oct-1993 | Biochemical and technological characteristics of frozen microbial concentrates for breadmaking | Martínez-Anaya, María Antonia; Pitarch, B.; González, Francisco J.; Benedito Mengod, Carmen | artículo |
| 16 | closedAccess |  | may-1994 | Microbial sour doughs influence acidification properties and breadmaking potential of wheat dough | Collar, Concha CSIC ORCID; Benedito Mengod, Carmen ; Martínez-Anaya, María Antonia | artículo |
| 17 | openAccess |  | 9-feb-2019 | Effect of Incorporating White, Red or Black Quinoa Flours on Free and Bound Polyphenol Content, Antioxidant Activity and Colour of Bread | Ballester Sánchez, Jaime CSIC; Gil, José Vicente CSIC ORCID; Haros, Monika CSIC ORCID ; Fernández-Espinar, María Teresa CSIC ORCID | artículo |
| 18 | openAccess |  | feb-2016 | Effect of Partial Substitution of Wheat Flour by Processed (Germinated, Toasted, Cooked) Chickpea on Bread Quality | Ouazib, Meriem; Durá, Ángela CSIC; Zaidi, Farid; Rosell, Cristina M. CSIC ORCID | artículo |
| 19 | openAccess |  | 21-nov-2020 | Oat-buckwheat breads - technological quality, staling and sensory properties | Wronkowska, M.; Jarmulowicz, A.; Lamparski, G.; Jeliński, T.; Haros, Monika CSIC ORCID | artículo |
| 20 | openAccess |  | ene-2012 | Effect of the amount of steam during baking on bread crust features and water diffusion | Altamirano Fortoul, Rossana CSIC ORCID; Le-Bail, A.; Chevallier, S.; Rosell, Cristina M. CSIC ORCID | artículo |
| 21 | openAccess |  | 22-jul-2019 | Development of gluten free breads from Colocasia esculenta flour blended with hydrocolloids and enzymes | Calle, Jehannara CSIC; Benavent Gil, Yaiza; Rosell, Cristina M. CSIC ORCID | artículo |
| 22 | 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 |
| 23 | openAccess |  | 21-feb-2017 | High-Legume Wheat-Based Matrices: Impact of High Pressure on Starch Hydrolysis and Firming Kinetics of Composite Breads | Collar, Concha CSIC ORCID; Angioloni, Alessandro CSIC | artículo |
| 24 | openAccess |  | 17-mar-2016 | Techno-functional and nutritional performance of commercial breads available in Europe | Conte, Paola; Fadda, Costantino; Piga, Antonio; Collar, Concha CSIC ORCID | artículo |
| 25 | openAccess |  | 12-ago-2019 | Enrichment of bread with fruits and vegetables: Trends and strategies to increase functionality | Betoret, Ester CSIC ORCID; Rosell, Cristina M. CSIC ORCID | artículo |
| 26 | openAccess |  | ago-2008 | Design of a quality index for the objective evaluation of bread quality: Application to wheat breads using selected bake off technology for bread making | Curic, D.; Novotni, D.; Skevin, D.; Rosell, Cristina M. CSIC ORCID ; Collar, Concha CSIC ORCID; Le-Bail, A.; Colic-Baric, I.; Gabric, D. | artículo |
| 27 | openAccess |  | 2-jun-2018 | Value-Added of Heat Moisture Treated Mixed Flours in Wheat-Based Matrices: a Functional and Nutritional Approach | Collar, Concha CSIC ORCID; Armero, Enrique CSIC | artículo |
| 28 | openAccess |  | 24-ene-2014 | Pseudocereals and teff in complex breadmaking matrices: Impact on lipid dynamics | Collar, Concha CSIC ORCID; Angioloni, Alessandro CSIC | artículo |
| 29 | closedAccess |  | sep-2004 | Use of hydrocolloids as bread improvers in interrupted baking process with frozen storage | Bárcenas, María Eugenia; Benedito Mengod, Carmen ; Rosell, Cristina M. CSIC ORCID | artículo |
| 30 | openAccess |  | 2014 | Impact of ancient cereals, pseudocereals and legumes on starch hydrolysis and antiradical activity of technologically viable blended breads | Collar, Concha CSIC ORCID; Jiménez, Teresa CSIC; Conte, Paola; Fadda, Costantino | artículo |
| 31 | openAccess |  | jul-2012 | Relationship between instrumental parameters and sensory characteristics in gluten-free breads | Matos, María Estela CSIC; Rosell, Cristina M. CSIC ORCID | artículo |
| 32 | openAccess |  | 22-nov-2013 | Nutritional and functional performance of high β-glucan barley flours in breadmaking: mixed breads versus wheat breads | Collar, Concha CSIC ORCID; Angioloni, Alessandro CSIC | artículo |
| 33 | openAccess |  | 31-may-2021 | Mastication Of Crisp Bread: Role Of Bread Texture And Structure On Texture Perception | Aleixandrea, Andrea; Benavent Gil, Yaiza; Velickova, Elena; Rosell, Cristina M. CSIC ORCID | artículo |
| 34 | openAccess |  | 4-sep-2019 | Effect of Bread Structure and In Vitro Oral Processing Methods in Bolus Disintegration and Glycemic Index | Aleixandre, Andrea; Benavent-Gil, Yaiza; Rosell, Cristina M. CSIC ORCID | artículo |
| 35 | openAccess |  | 14-jun-2018 | Functional and nutritional replacement of gluten in gluten-free yeast-leavened breads by using β-conglycinin concentrate extracted from soybean flour | Espinosa-Ramírez, Johanan; Garzón, Raquel CSIC ORCID ; Serna-Saldívar, Sergio O.; Rosell, Cristina M. CSIC ORCID | artículo |
| 36 | openAccess |  | ene-2010 | Effect of high pressure processing on wheat dough and bread characteristics | Bárcenas, María Eugenia; Altamirano Fortoul, Rossana CSIC ORCID; Rosell, Cristina M. CSIC ORCID | artículo |
| 37 | openAccess |  | 2013 | Effect of whole amaranth flour on bread properties and nutritive value | Sanz Penella, Juan Mario CSIC; Wronkowska, Małgorzata; Soral-Śmietana, Maria; Haros, Monika CSIC ORCID | artículo |
| 38 | closedAccess |  | nov-1992 | Amino acid metabolism by yeast and lactic acid bacteria during bread dough fermentation | Collar, Concha CSIC ORCID; Mascarós, Arturo F.; Benedito Mengod, Carmen | artículo |
| 39 | openAccess |  | abr-2011 | Physico-chemical changes in breads from bake off technologies during storage | Altamirano Fortoul, Rossana CSIC ORCID; Rosell, Cristina M. CSIC ORCID | artículo |
| 40 | openAccess |  | 26-ago-2020 | Exploring the potential of arabinoxylan as structuring agent in model systems for gluten-free yeast-leavened breads | Espinosa Ramírez, Johanan; Garzón, Raquel CSIC ORCID ; Serna-Saldívar, Sergio O.; Rosell, Cristina M. CSIC ORCID | artículo |
| 41 | openAccess |  | 2020 | Combined Effect of Chia, Quinoa and Amaranth Incorporation on the Physico-Chemical, Nutritional and Functional Quality of Fresh Bread | Miranda Ramos, Karla Carmen; Haros, Monika CSIC ORCID | artículo |
| 42 | openAccess |  | 2014 | Impact of ¿-Amylase During Breadmaking on In Vitro Kinetics of Starch Hydrolysis and Glycaemic Index of Enriched Bread with Bran | Sanz Penella, Juan Mario CSIC; Laparra, José Moisés CSIC ORCID; Haros, Monika CSIC ORCID | artículo |
| 43 | openAccess |  | 4-abr-2022 | Acorn flour and sourdough: an innovative combination to improve gluten free bread characteristics | Beltrão Martins, Rita; Garzón, Raquel CSIC ORCID ; Peres, José Alcides; Barros, Ana I.R.N.A.; Raymundo, Anabela; Rosell, Cristina M. CSIC ORCID | artículo |
| 44 | openAccess |  | 2015 | Significance of thermal transitions on starch digestibility and firming kinetics of restricted water mixed flour bread matrices | Collar, Concha CSIC ORCID; Jiménez, Teresa CSIC; Conte, Paola; Piga, Antonio | artículo |
| 45 | openAccess |  | 2015 | Physicochemical properties of long rice grain varieties in relation to gluten free bread quality | Cornejo, Fabiola; Rosell, Cristina M. CSIC ORCID | artículo |
| 46 | openAccess |  | 21-mar-2018 | Insects as ingredients for bakery goods. A comparison study of H. illucens, A. domestica and T. molitor flours | González, Cristina M.; Garzón, Raquel CSIC ORCID ; Rosell, Cristina M. CSIC ORCID | artículo |
