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RightsPreviewIssue DateTitleAuthor(s)Type
1openAccessCP113 2014.pdf.jpg2014Impact of ancient cereals, pseudocereals and legumes on starch hydrolysis and antiradical activity of technologically viable blended breadsCollar, Concha ; Jiménez, Teresa ; Conte, Paola; Fadda, Costantinoartículo
2openAccessFSTI Conte et al.pdf.jpg17-Mar-2016Techno-functional and nutritional performance of commercial breads available in EuropeConte, Paola; Fadda, Costantino; Piga, Antonio; Collar, Concha artículo
3openAccessFABT2018-Collar.pdf.jpg2-Jun-2018Value-Added of Heat Moisture Treated Mixed Flours in Wheat-Based Matrices: a Functional and Nutritional ApproachCollar, Concha ; Armero, Enriqueartículo
4openAccessCP 122 2015.pdf.jpg2015Significance of thermal transitions on starch digestibility and firming kinetics of restricted water mixed flour bread matricesCollar, Concha ; Jiménez, Teresa ; Conte, Paola; Piga, Antonioartículo
5openAccessFABT2017-Collar.pdf.jpg21-Feb-2017High-Legume Wheat-Based Matrices: Impact of High Pressure on Starch Hydrolysis and Firming Kinetics of Composite BreadsCollar, Concha ; Angioloni, Alessandro artículo
6openAccessnJCS 59 2014.pdf.jpg24-Jan-2014Pseudocereals and teff in complex breadmaking matrices: Impact on lipid dynamicsCollar, Concha ; Angioloni, Alessandro artículo
7openAccessnEFRT238 2014.pdf.jpg22-Nov-2013Nutritional and functional performance of high β-glucan barley flours in breadmaking: mixed breads versus wheat breadsCollar, Concha ; Angioloni, Alessandro artículo
8openAccessnCRFSFS2014.pdf.jpg21-Jun-2014Bread Staling: Updating the ViewFadda, C.; Sanguinetti, A.M.; Del Caro, A.; Collar, Concha ; Piga, Antonioartículo
9openAccessEFRT 241 2015.pdf.jpg27-May-2015Effect of tef [Eragrostis tef (Zucc.) Trotter] grain flour addition on viscoelastic properties and stickiness of wheat dough matrices and bread loaf volumeAbebe, Workineh; Ronda, Felicidad; Villanueva, Marina; Collar, Concha artículo
10openAccessIFSET 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 ; Rosell, Cristina M.  artículo
11openAccessJ Food Engineering-2012-108-128.pdf.jpgJan-2012Effect of the amount of steam during baking on bread crust features and water diffusionAltamirano Fortoul, Rossana ; Le-Bail, A.; Chevallier, S.; Rosell, Cristina M.  artículo
12openAccessFBT-2017-Tsatsaragkou.pdf.jpg17-Jan-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.  artículo
13openAccessJ Texture Studies-2011-85.pdf.jpg2013Texture of Bread Crust: Puncturing Settings Effect and Its Relationship to MicrostructureAltamirano Fortoul, Rossana ; Hernando, Isabel; Rosell, Cristina M.  artículo
14openAccessLWT 2010.pdf.jpgJan-2010Effect of high pressure processing on wheat dough and bread characteristicsBárcenas, María Eugenia; Altamirano Fortoul, Rossana ; Rosell, Cristina M.  artículo
15openAccessLWT-2011-Physico-chemical changes in breads from bake off technologies during storage.pdf.jpgApr-2011Physico-chemical changes in breads from bake off technologies during storageAltamirano Fortoul, Rossana ; Rosell, Cristina M.  artículo
16openAccessFoodChem2019-MorrealeOA.pdf.jpg13-Nov-2018Inulin enrichment of gluten free breads: Interaction between inulin and yeastMorreale, Federico; Benavent Gil, Yaiza; Rosell, Cristina M.  artículo
17openAccessJFSA 2015-Matos.pdf.jpg2014Understanding gluten-free dough for reaching breads with physical quality and nutritional balanceMatos, María Estela ; Rosell, Cristina M.  artículo
18openAccessLWT-Cornejo-2015.pdf.jpg2015Physicochemical properties of long rice grain varieties in relation to gluten free bread qualityCornejo, Fabiola; Rosell, Cristina M.  artículo
19openAccessEuropean Food Research and Technology-2012-2357-107-117.pdf.jpgJul-2012Relationship between instrumental parameters and sensory characteristics in gluten-free breadsMatos, María Estela ; Rosell, Cristina M.  artículo
20openAccessIJAST-2016-Dura.pdf.jpgFeb-2016Effect of Partial Substitution of Wheat Flour by Processed (Germinated, Toasted, Cooked) Chickpea on Bread QualityOuazib, Meriem; Durá, Ángela ; Zaidi, Farid; Rosell, Cristina M.  artículo
21openAccessBread 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
22openAccessAleixandre_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
23openAccessFood 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
24openAccessFood Hydrocolloids-2012-Altamirano.pdf.jpgOct-2012Viability of some probiotic coatings in bread and its effect on the crust mechanical propertiesAltamirano Fortoul, Rossana ; Moreno Terrazas, Rubén; Quezada Gallo, A.; Rosell, Cristina M.  artículo
25openAccessFood Hydrocolloids2018-Espinosa.pdf.jpg14-Jun-2018Functional and nutritional replacement of gluten in gluten-free yeast-leavened breads by using β-conglycinin concentrate extracted from soybean flourEspinosa-Ramírez, Johanan; Garzón, Raquel ; Serna-Saldívar, Sergio O.; Rosell, Cristina M.  artículo
26openAccessPFHN2014-SanzPenella.pdf.jpg2014Impact of ¿-Amylase During Breadmaking on In Vitro Kinetics of Starch Hydrolysis and Glycaemic Index of Enriched Bread with BranSanz Penella, Juan Mario ; Laparra, José Moisés ; Haros, Monika  artículo
27openAccessPFHN-2019_Ballester-Sanchez.pdf.jpg9-Feb-2019Effect of Incorporating White, Red or Black Quinoa Flours on Free and Bound Polyphenol Content, Antioxidant Activity and Colour of BreadBallester Sánchez, Jaime; Gil, José Vicente ; Haros, Monika  ; Fernández-Espinar, María Teresa artículo
28openAccessLWT-2013-SanzPenella.pdf.jpg2013Effect of whole amaranth flour on bread properties and nutritive valueSanz Penella, Juan Mario ; Wronkowska, Małgorzata; Soral-Śmietana, Maria; Haros, Monika  artículo
29openAccessEFRT-2014-GarciaMantrana.pdf.jpg2014Application of phytases from bifidobacteria in the development of cereal-based products with amaranthGarcía Mantrana, Izaskun ; Monedero, Vicente ; Haros, Monika  artículo
30openAccessFH2020-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
31embargoedAccessJCS2020-Espinosa.pdf.jpg26-Aug-2020Exploring the potential of arabinoxylan as structuring agent in model systems for gluten-free yeast-leavened breadsEspinosa Ramírez, Johanan; Garzón, Raquel ; Serna Saldivar, Sergio O.; Rosell, Cristina M.  artículo
32openAccessCereal Chem2019-Betoret.pdf.jpg12-Aug-2019Enrichment of bread with fruits and vegetables: Trends and strategies to increase functionalityBetoret, Ester; Rosell, Cristina M.  artículo
33embargoedAccessFoodChem2020-Garzon.pdf.jpg24-Nov-2020Interaction of dough acidity and microalga level on bread quality and antioxidant propertiesGarzón, Raquel ; Skendia, Adriana; Lazo-Velez, Marco Antonio; Papageorgiou, Maria; Rosell, Cristina M.  artículo
34embargoedAccessPFHN2020-Villacres.pdf.jpg21-Aug-2020Replacing Wheat Flour with Debittered and Fermented Lupin: Effects on Bread’s Physical and Nutritional FeaturesVillacrés, Elena; Cueva, Paúl; Díaz, Milene; Rosell, Cristina M.  artículo
Results 1-34 of 34 (Search time: 0.356 seconds).
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