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DerechosPreviewFecha Public.TítuloAutor(es)Tipo
1openAccessJFSA 2015-Matos.pdf.jpg2014Understanding gluten-free dough for reaching breads with physical quality and nutritional balanceMatos, María Estela CSIC; Rosell, Cristina M. CSIC ORCID artículo
2openAccessBread 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 CSIC ORCID ; Rosell, Cristina M. CSIC ORCID ; Malvar Pintos, Rosa Ana CSIC ORCID ; Revilla Temiño, Pedro CSIC ORCID artículo
3openAccessFood Hydrocolloids-2012-Altamirano.pdf.jpgoct-2012Viability of some probiotic coatings in bread and its effect on the crust mechanical propertiesAltamirano Fortoul, Rossana CSIC ORCID; Moreno Terrazas, Rubén; Quezada Gallo, A.; Rosell, Cristina M. CSIC ORCID artículo
4openAccessFoodChem2020-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
5openAccessIFSET 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
6closedAccessaccesoRestringido.pdf.jpgdic-2000The baking process of wheat rolls followed by cryo scanning electron microscopyRojas, Jose A.; Rosell, Cristina M. CSIC ORCID ; Benedito Mengod, Carmen ; Pérez Munuera, Isabel; Lluch, María Ángelesartículo
7openAccessLWT-2011-Physico-chemical changes in breads from bake off technologies during storage.pdf.jpgabr-2011Physico-chemical changes in breads from bake off technologies during storageAltamirano Fortoul, Rossana CSIC ORCID; Rosell, Cristina M. CSIC ORCID artículo
8openAccessFBT-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
9openAccessLWT-Cornejo-2015.pdf.jpg2015Physicochemical properties of long rice grain varieties in relation to gluten free bread qualityCornejo, Fabiola; Rosell, Cristina M. CSIC ORCID artículo
10openAccessJSFA-2018-Garzon.pdf.jpg24-abr-2018Understanding the effect of emulsifiers on bread aeration during breadmakingGarzón, Raquel CSIC ORCID ; Hernando, Isabel; Llorca, Empar; Rosell, Cristina M. CSIC ORCID artículo
11openAccessabr-2024Supplementary research data from the poster titled “Unraveling the digestive behavior of flatbreads: impact of formulations and baking process”Santamaria, María; Garzón, Raquel CSIC ORCID ; Vurro, Francesca; Pasqualone, Antonella; Deligeorgakis, Christodoulos; Papageorgiou, Maria; Voučko, Bojana; LeBail, Patricia; LeBail, Alain; Rosell, Cristina M. CSIC ORCID dataset
12closedAccessaccesoRestringido.pdf.jpgene-2001Influence of hydrocolloids on dough rheology and bread qualityRosell, Cristina M. CSIC ORCID ; Rojas, Jose A.; Benedito Mengod, Carmen artículo
13openAccessJ 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
14openAccessJCS2020-Espinosa.pdf.jpg26-ago-2020Exploring the potential of arabinoxylan as structuring agent in model systems for gluten-free yeast-leavened breadsEspinosa Ramírez, Johanan; Garzón, Raquel CSIC ORCID ; Serna-Saldívar, Sergio O.; Rosell, Cristina M. CSIC ORCID artículo
15openAccessJ Texture Studies-2011-85.pdf.jpg2013Texture of Bread Crust: Puncturing Settings Effect and Its Relationship to MicrostructureAltamirano Fortoul, Rossana CSIC ORCID; Hernando, Isabel; 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
17openAccessPFHN2020-Villacres.pdf.jpg21-ago-2020Replacing Wheat Flour with Debittered and Fermented Lupin: Effects on Bread’s Physical and Nutritional FeaturesVillacrés, Elena; Cueva, Paúl; Díaz, Milene; Rosell, Cristina M. CSIC ORCID artículo
18openAccessIJFSN2022-Boukid.pdf.jpg13-jun-2022The nutritional quality of wholegrain and multigrain breads is not necessarily better than white breads: the case of gluten-free and gluten-containing breadsBoukid, Fatma; Rosell, Cristina M. CSIC ORCID artículo
19openAccessFoodChem2019-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
20openAccessIJAST-2016-Dura.pdf.jpgfeb-2016Effect of Partial Substitution of Wheat Flour by Processed (Germinated, Toasted, Cooked) Chickpea on Bread QualityOuazib, Meriem; Durá, Ángela CSIC; Zaidi, Farid; Rosell, Cristina M. CSIC ORCID artículo
21openAccessFH2020-Calle.pdf.jpg22-jul-2019Development of gluten free breads from Colocasia esculenta flour blended with hydrocolloids and enzymesCalle, Jehannara CSIC; Benavent Gil, Yaiza; Rosell, Cristina M. CSIC ORCID artículo
22openAccessFood Research International-2008-41-714.pdf.jpgago-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. CSIC ORCID ; Collar, Concha CSIC ORCID; Le-Bail, A.; Colic-Baric, I.; Gabric, D.artículo
23openAccess26-nov-2014Enzymes in gluten-free bread makingRosell, Cristina M. CSIC ORCID presentación
24closedAccessaccesoRestringido.pdf.jpgsep-2004Use of hydrocolloids as bread improvers in interrupted baking process with frozen storageBárcenas, María Eugenia; Benedito Mengod, Carmen ; Rosell, Cristina M. CSIC ORCID artículo
25openAccessEuropean Food Research and Technology-2012-2357-107-117.pdf.jpgjul-2012Relationship between instrumental parameters and sensory characteristics in gluten-free breadsMatos, María Estela CSIC; Rosell, Cristina M. CSIC ORCID artículo
26openAccessPDFeditorial-FRI2021-Aleixandre.pdf.jpg31-may-2021Mastication Of Crisp Bread: Role Of Bread Texture And Structure On Texture PerceptionAleixandrea, Andrea; Benavent Gil, Yaiza; Velickova, Elena; Rosell, Cristina M. CSIC ORCID artículo
27openAccessnutrients-11-02105-v2.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. CSIC ORCID artículo
28openAccessFood 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 CSIC ORCID ; Serna-Saldívar, Sergio O.; Rosell, Cristina M. CSIC ORCID artículo
29openAccessLWT 2010.pdf.jpgene-2010Effect of high pressure processing on wheat dough and bread characteristicsBárcenas, María Eugenia; Altamirano Fortoul, Rossana CSIC ORCID; Rosell, Cristina M. CSIC ORCID artículo
30openAccessBeltrãoMartins2022.pdf.jpg4-abr-2022Acorn flour and sourdough: an innovative combination to improve gluten free bread characteristicsBeltrão Martins, Rita; Garzón, Raquel CSIC ORCID ; Peres, José Alcides; Barros, Ana I.R.N.A.; Raymundo, Anabela; Rosell, Cristina M. CSIC ORCID artículo
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