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	Derechos	Fecha Public.	Título	Autor(es)	Tipo
1	openAccess	1-dic-2021	Effect of baking in different ovens on the quality and structural characteristics of saltine crackers	Saberi, Farzad; Kouhsari, Fatemeh; Abbasi, Samaneh; Rosell, Cristina M. CSIC ORCID ; Amini, Mehdi	artículo
2	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
3	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
4	openAccess	17-oct-2016	Comparison of porous starches obtained from different enzyme types and levels	Benavent Gil, Yaiza; Rosell, Cristina M. CSIC ORCID	artículo
5	openAccess	2014	Influence of Amyloglucosidase in Bread Crust Properties	Altamirano Fortoul, Rossana CSIC ORCID; Hernando, Isabel; Rosell, Cristina M. CSIC ORCID	artículo
6	openAccess	22-abr-2018	Starch and antioxidant compound release during in vitro gastrointestinal digestion of gluten-free pasta	Camelo Méndez, Gustavo A.; Agama Acevedo, Edith; Rosell, Cristina M. CSIC ORCID ; Perea Flores, María de J.; Bello Pérez, Luis A.	artículo
7	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
8	openAccess	2006	Glucose oxidase effect on dough rheology and bread quality: A study from macroscopic to molecular level	Bonet, Arturo; Rosell, Cristina M. CSIC ORCID ; Caballero, Pedro A.; Gómez, Manuel CSIC ORCID; Pérez Munuera, Isabel; Lluch, María Ángeles	artículo
9	openAccess	19-may-2017	Morphological and physicochemical characterization of porous starches obtained from different botanical sources and amylolytic enzymes	Benavent Gil, Yaiza; Rosell, Cristina M. CSIC ORCID	artículo
10	openAccess	2015	Mechanical, microstructure and permeability properties of a model bread crust: Effect of different food additives	Altamirano Fortoul, Rossana CSIC ORCID; Hernández Muñoz, Pilar CSIC ORCID; Hernando, Isabel; Rosell, Cristina M. CSIC ORCID	artículo
11	openAccess	11-ago-2021	Estimation of viscosity and hydrolysis kinetics of corn starch gels based on microstructural features using a simplified model	Santamaría, María CSIC ORCID; Garzón, Raquel CSIC ORCID ; Moreira, Ramón; Rosell, Cristina M. CSIC ORCID	artículo
12	openAccess	25-oct-2020	Rapid assessment of starch pasting using a rapid force analyzer	Garzón, Raquel CSIC ORCID ; Rosell, Cristina M. CSIC ORCID	artículo
13	openAccess	1-may-2022	Starch gels enriched with phenolics: Effects on paste properties, structure and digestibility	Aleixandre, Andrea; Rosell, Cristina M. CSIC ORCID	artículo
14	openAccess	sep-2008	Functional and rheological properties of protein enriched gluten free composite flours	Marco, Cristina; Rosell, Cristina M. CSIC ORCID	artículo
15	openAccess	mar-2013	Thermomechanically Induced Protein Aggregation and Starch Structural Changes in Wheat Flour Dough	Rosell, Cristina M. CSIC ORCID ; Altamirano Fortoul, Rossana CSIC ORCID; Don, Clyde; Dubat, Arnauld	artículo
16	openAccess	17-sep-2018	Physicochemical Properties of Gels Obtained from Corn Porous Starches with Different Levels of Porosity	Benavent Gil, Yaiza; Román, Laura; Gómez, Manuel CSIC ORCID; Rosell, Cristina M. CSIC ORCID	artículo