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RightsPreviewIssue DateTitleAuthor(s)Type
1openAccessInt J Biol Macromol-2016-Dura.pdf.jpg9-Mar-2016Physico-chemical properties of corn starch modified with cyclodextrin glycosyltransferaseDurá, Ángela ; Rosell, Cristina M.  artículo
2openAccessFood 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.  artículo
3openAccessJ Food Eng -2015-Altamirano.pdf.jpg2015Mechanical, microstructure and permeability properties of a model bread crust: Effect of different food additivesAltamirano Fortoul, Rossana ; Hernández Muñoz, Pilar ; Hernando, I; Rosell, Cristina M.  artículo
4openAccessJ_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.  artículo
5openAccessFood_Res_Int_2019-Cornejo.pdf.jpg10-Jan-2019Evaluation of the physicochemical and nutritional changes in two amaranth species (Amaranthus quitensis and Amaranthus caudatus) after germinationCornejo, Fabiola; Novillo, Geovanna; Villacrés, Elena; Rosell, Cristina M.  artículo
6openAccessIJBM-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
7openAccessIFSET 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
8openAccessEvaluation_Bravo_Nuñez_Art2019.pdf.jpg7-May-2019Evaluation of starch–protein interactions as a function of pHBravo-Núñez, Ángela; Garzón, Raquel ; Rosell, Cristina M.  ; Gómez, Manuelartículo
9openAccessFood Research International-2009-Physicochemical properties of commercial fibres from different.pdf.jpgJan-2009Physico-chemical properties of commercial fibres from different sources: A comparative approachRosell, Cristina M.  ; Santos, Eva; Collar, Concha artículo
10openAccessFood Bioprocess Technol-2013-2331.pdf.jpg2013Quality Indicators of Rice-Based Gluten-Free Bread-Like Products: Relationships Between Dough Rheology and Quality CharacteristicsMatos, María Estela ; Rosell, Cristina M.  artículo
11openAccessCereal Chemistry-2006-83-655-662-Preprint.pdf.jpgNov-2006Formation of Homopolymers and Heteropolymers Between Wheat Flour and Several Protein Sources by Transglutaminase-Catalyzed Cross-LinkingBonet, Arturo; Blaszczak, W.; Rosell, Cristina M.  artículo
12openAccessJ 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
13openAccessFBT-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
14openAccessOct-2012Effect of different fibers on batter and gluten-free layer cake propertiesGularte, Márcia Arocha; de la Hera, Esther; Gómez, Manuel; Rosell, Cristina M.  artículo
15openAccessCarbohydrate Polymers 2011-85-237-244.pdf.jpgApr-2011Physicochemical properties and enzymatic hydrolysis of different starches in the presence of hydrocolloidsArocha Gularte, Marcia; Rosell, Cristina M.  artículo
16openAccessJ 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; Rosell, Cristina M.  artículo
17openAccessJ Cereal Science-2010-Leon.pdf.jpgMay-2010Pasting properties of transgenic lines of a commercial bread wheat expressing combinations of HMW glutenin subunit genesLeón, Elena; Pistón, Fernando ; Aouni, Racha; Shewry, Peter R.; Rosell, Cristina M.  ; Martín, Antonio ; Barro Losada, Francisco  artículo
18openAccessJ 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
19openAccessIJFST2019_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
20openAccessJFST-Ouazib-2016.pdf.jpg1-Jun-2016Germinated, toasted and cooked chickpea as ingredients for breadmakingOuazib, Meriem; Garzón, Raquel ; Farid Zaidi, Farid; Rosell, Cristina M.  artículo
21openAccessJournal of Food Process Engineering 2011-34-1838.pdf.jpgDec-2011Rheological Properties Of Rice-Soybean Protein Composite Flours Assessed By Mixolab® And UltrasoundRosell, Cristina M.  ; Marco, Cristina ; García Álvarez, J.; Salazar, J.artículo
22openAccessLWT 2010.pdf.jpgJan-2010Effect of high pressure processing on wheat dough and bread characteristicsBárcenas, María Eugenia; Altamirano Fortoul, Rossana ; Rosell, Cristina M.  artículo
23openAccessJ Cereal Science-2010-Effects of roasting on barley beta-glucan.pdf.jpgJan-2011Effects of roasting on barley β-glucan, thermal, textural and pasting propertiesSharma, Paras; Gujra, Hardeep Singh; Rosell, Cristina M.  artículo
24openAccessPlant Food Human Nutr-2017-Benavent.pdf.jpg5-Oct-2017Performance of Granular Starch with Controlled Pore Size during Hydrolysis with Digestive EnzymesBenavent Gil, Yaiza; Rosell, Cristina M.  artículo
25openAccessEuropean 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
26openAccessFood Reviews International-2007-23-303-319.pdf.jpgJul-2007Frozen Dough and Partially Baked Bread: An UpdateRosell, Cristina M.  ; Gómez, Manuelartículo
27openAccessFood Bioprocess Technol-2014-Altamirano.pdf.jpg2014Influence of Amyloglucosidase in Bread Crust PropertiesAltamirano Fortoul, Rossana ; Hernando, I; Rosell, Cristina M.  artículo
28openAccessLWT-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
29openAccessCarbohydrates Polymers-2018-Benavent.pdf.jpg11-Jun-2018Thermal stabilization of probiotics by adsorption onto porous starchesBenavent Gil, Yaiza; Rodrigo Aliaga, Dolores ; Rosell, Cristina M.  artículo
30closedAccessaccesoRestringido.pdf.jpgSep-2012Significant down-regulation of γ-gliadins has minor effect on gluten and starch properties of bread wheatGil Humanes, Javier ; Pistón, Fernando ; Rosell, Cristina M.  ; Barro Losada, Francisco  artículo
31openAccessFood Hydrocolloids-2014-150.pdf.jpg2014Establishing the function of proteins on the rheological and quality properties of rice based gluten free muffinsMatos, María Estela ; Sanz Taberner, Teresa ; Rosell, Cristina M.  artículo
32openAccessRosell - Eur Food Res Technol 2010.pdf.jpg18-Jun-2010Physical characterization of fiber-enriched bread doughs by dual mixing and temperature constraint using the Mixolab®Rosell, Cristina M.  ; Santos, Eva; Collar, Concha artículo
33openAccessLWT-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
34openAccessStarch-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.  artículo
35openAccessJournal of Sensory Studies-2009-24-204.pdf.jpg2009The attitudes of European consumers toward innovation in bread; interest of the consumers toward selected quality attributesLambert, J.L.; Le-Bail, A.; Zuniga, R.; van-Haesendonck, I.; van-Zeveren, E.; Rosell, Cristina M.  ; Collar, Concha ; Curic, D.; Galic, K.; Sikora, M.artículo
36openAccessFood_Chem_2015_Cornejo.pdf.jpg15-Apr-2015Effects of germination on the nutritive value and bioactive compounds of brown rice breadsCornejo, Fabiola; Cáceres, Patricio J. ; Martínez Villaluenga, Cristina  ; Rosell, Cristina M.  ; Frías, Juana  artículo
37openAccessUltrasonics 2011 Molina.pdf.jpgFeb-2011Ultrasonic study of wheat flour propertiesGarcía Álvarez, Javier; Salazar, J.; Rosell, Cristina M.  artículo
38openAccessCarbohydrate polymers-2013-CM Rosell.pdf.jpgJan-2014Functionality of porous starch obtained by amylase or amyloglucosidase treatmentsDurá, Ángela ; Błaszczak, W.; Rosell, Cristina M.  artículo
39openAccessEur 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
40openAccessIJFST-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.  ; Steel, C. J.artículo
41openAccessPlant 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
42openAccessStarch-2015-Borczak.pdf.jpgDec-2015Starch digestibility index and antioxidative properties of partially baked wheat-flour bakery with an addition of dietary fibreBorczak, Barbara; Sikora, Elżbieta; Sikora, Marek; Kapusta-Duch, Joanna; Rosell, Cristina M.  artículo
43openAccessIJBM-2017-Benavent.pdf.jpg19-May-2017Morphological and physicochemical characterization of porous starches obtained from different botanical sources and amylolytic enzymesBenavent Gil, Yaiza; Rosell, Cristina M.  artículo
44openAccessFoodChem2019-MorrealeOA.pdf.jpg13-Nov-2018Inulin enrichment of gluten free breads: Interaction between inulin and yeastMorreale, Federico; Benavent Gil, Yaiza; Rosell, Cristina M.  artículo
45openAccessMolina Cereal Chem 2009.pdf.jpgJul-2009Breadmaking Use of Andean Crops Quinoa, Kañiwa, Kiwicha, and TarwiRosell, Cristina M.  ; Cortez, Gladys; Repo-Carrasco, Ritvaartículo
46openAccessreduced_gliadin_Gil.pdf.jpg12-Mar-2014Reduced-gliadin wheat bread: An alternative to the gluten-free diet for consumers suffering gluten-related pathologiesGil Humanes, Javier ; Pistón, Fernando ; Altamirano Fortoul, Rossana ; Real, Ana; Comino, Isabel; Sousa Martín, Carolina; Rosell, Cristina M.  ; Barro Losada, Francisco  artículo
47openAccessJ 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
48openAccessJ 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
49openAccessCereal Chemistry-2008-85-59-64.pdf.jpgJan-2008Effect of Transglutaminase on Protein Electrophoretic Pattern of Rice, Soybean, and Rice-Soybean BlendsMarco, Cristina ; Pérez, Gabriela T.; León, Alberto Edel; Rosell, Cristina M.  artículo
50openAccessJFST-2016-rosell.pdf.jpgAug-2015Jet milling effect on wheat flour characteristics and starch hydrolysisAngelidis,Georgios; Protonotariou, Styliani; Mandala, Ioanna; Rosell, Cristina M.  artículo
Results 1-50 of 122 (Search time: 1.074 seconds).