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| | Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
| 1 | openAccess |  | nov-2006 | Formation of Homopolymers and Heteropolymers Between Wheat Flour and Several Protein Sources by Transglutaminase-Catalyzed Cross-Linking | Bonet, Arturo; Blaszczak, W.; Rosell, Cristina M. CSIC ORCID | artículo |
| 2 | openAccess |  | 16-dic-2005 | Composición mejoradora de masas para panadería y pastelería | Rosell, Cristina M. CSIC ORCID ; Solís Nadal, Daniel Rafael | patente |
| 3 | openAccess |  | 7-jul-2009 | Wholemeal wheat bread: A comparison of different breadmaking processes and fungal phytase addition | Rosell, Cristina M. CSIC ORCID ; Santos, Eva; Sanz Penella, Juan Mario CSIC; Haros, Monika CSIC ORCID | artículo |
| 4 | openAccess |  | jul-2006 | Mixing properties of fibre-enriched wheat bread doughs: A response surface methodology study | Rosell, Cristina M. CSIC ORCID ; Santos, Eva; Collar, Concha CSIC ORCID | artículo |
| 5 | closedAccess |  | 20-may-2003 | Commercial Starters in Spain | Rosell, Cristina M. CSIC ORCID ; Benedito Mengod, Carmen | capítulo de libro |
| 6 | closedAccess |  | 2001 | Experimental approach to optimize the use of α-amylases in breadmaking | Rosell, Cristina M. CSIC ORCID ; Haros, Monika CSIC ORCID ; Escrivá, Consuelo; Benedito Mengod, Carmen | artículo |
| 7 | openAccess |  | mar-2009 | Effect of temperature and consistency on wheat dough performance | Rosell, Cristina M. CSIC ORCID ; Collar, Concha CSIC ORCID | artículo |
| 8 | openAccess |  | sep-2009 | Alternativas tecnológicas para la elaboración y la conservación de productos panificados | Ribotta, Pablo D.; Tadini, Carmen Cecilia; de Alcântara Pessoa Filho, Pedro; Gularte, Márcia Arocha; Collar, Concha CSIC ORCID; Galotto, María José; Gómez Pallarés, Manuel; Guarda, Abel; Guzmán, Romel; Lappe–Oliveras, Patricia; León, Alberto Edel; Rosell, Cristina M. CSIC ORCID ; Moreno Terrazas, Rubén; Oliete, Bonastre; Pedroza Islas, Ruth; Pérez, Gabriela T.; Pérez Sira, Elevina E.; Quezada-Gallo, Jesús Alberto; Sívoli, Liliam; Tadini, Carmen Cecilia; Añón, María Cristina | libro |
| 9 | 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 |
| 10 | openAccess |  | ago-2008 | Breadmaking performance of protein enriched, gluten-free breads | Marco, Cristina; Rosell, Cristina M. CSIC ORCID | artículo |
| 11 | closedAccess |  | nov-2002 | Effect of the addition of different fibres on wheat dough performance and bread quality | Wang, Jinshui; Rosell, Cristina M. CSIC ORCID ; Benedito Mengod, Carmen | artículo |
| 12 | openAccess |  | 2009 | The attitudes of European consumers toward innovation in bread; interest of the consumers toward selected quality attributes | Lambert, J.L.; Le-Bail, A.; Zuniga, R.; van-Haesendonck, I.; van-Zeveren, E.; Rosell, Cristina M. CSIC ORCID ; Collar, Concha CSIC ORCID; Curic, D.; Galic, K.; Sikora, M. | artículo |
| 13 | closedAccess |  | feb-2001 | Role of maltodextrins in the staling of starch gels | Rojas, Jose A.; Rosell, Cristina M. CSIC ORCID ; Benedito Mengod, Carmen | artículo |
| 14 | openAccess |  | 1-abr-2000 | Procedimiento para predicción de texturas y defectos en la fabricación de jamones curados y/o cocidos | Toldrá Vilardell, Fidel CSIC ORCID; Rosell, Cristina M. CSIC ORCID ; Flores Durán, José | patente |
| 15 | openAccess |  | jul-2007 | Frozen Dough and Partially Baked Bread: An Update | Rosell, Cristina M. CSIC ORCID ; Gómez, Manuel CSIC ORCID | artículo |
| 16 | closedAccess |  | 2003 | Effect of freezing and frozen storage on the staling of part-baked bread | Bárcenas, María Eugenia; Haros, Monika CSIC ORCID ; Benedito Mengod, Carmen ; Rosell, Cristina M. CSIC ORCID | artículo |
| 17 | openAccess |  | jul-2007 | Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination | Caballero, Pedro A.; Gómez, Manuel CSIC ORCID; Rosell, Cristina M. CSIC ORCID | artículo |
| 18 | openAccess |  | ene-2008 | Effect of Transglutaminase on Protein Electrophoretic Pattern of Rice, Soybean, and Rice-Soybean Blends | Marco, Cristina; Pérez, Gabriela T.; León, Alberto Edel; Rosell, Cristina M. CSIC ORCID | artículo |
| 19 | closedAccess |  | 1-jun-2002 | Improvement of flour quality through carbohydrases treatment during wheat tempering | Haros, Monika CSIC ORCID ; Rosell, Cristina M. CSIC ORCID ; Benedito Mengod, Carmen | artículo |
| 20 | openAccess |  | 24-mar-2009 | Influence of different hydrocolloids on major wheat dough components (gluten and starch) | Bárcenas, María Eugenia; Keller, Jessica de la O.; Rosell, Cristina M. CSIC ORCID | artículo |
| 21 | openAccess |  | sep-2008 | Functional and rheological properties of protein enriched gluten free composite flours | Marco, Cristina; Rosell, Cristina M. CSIC ORCID | artículo |
| 22 | closedAccess |  | 2002 | Effect of different carbohydrases on fresh bread texture and bread staling | Haros, Monika CSIC ORCID ; Rosell, Cristina M. CSIC ORCID ; Benedito Mengod, Carmen | artículo |
| 23 | closedAccess |  | ene-2001 | Influence of hydrocolloids on dough rheology and bread quality | Rosell, Cristina M. CSIC ORCID ; Rojas, Jose A.; Benedito Mengod, Carmen | artículo |
| 24 | openAccess |  | mar-2007 | Bread quality and dough rheology of enzyme-supplemented wheat flour | Caballero, Pedro A.; Gómez, Manuel CSIC ORCID; Rosell, Cristina M. CSIC ORCID | artículo |
| 25 | openAccess |  | nov-2008 | Studies on cake quality made of wheat-chickpea flour blends | Bonet, Arturo; Oliete, Bonastre; Rosell, Cristina M. CSIC ORCID ; Pando, Valentín; Fernández, Encarnación | artículo |
| 26 | closedAccess |  | 2002 | Fitasa fúngica. Mejora nutricional y tecnología del pan integral | Haros, Monika CSIC ORCID ; Rosell, Cristina M. CSIC ORCID ; Benedito Mengod, Carmen | artículo |
| 27 | openAccess |  | ene-2009 | Physico-chemical properties of commercial fibres from different sources: A comparative approach | Rosell, Cristina M. CSIC ORCID ; Santos, Eva; Collar, Concha CSIC ORCID | artículo |
| 28 | 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 |
| 29 | closedAccess |  | 11-oct-2001 | Use of fungal phytase to improve breadmaking performance of whole wheat bread | Haros, Monika CSIC ORCID ; Rosell, Cristina M. CSIC ORCID ; Benedito Mengod, Carmen | artículo |
| 30 | closedAccess |  | 2002 | Detection of cereal protein alteration by using free zone capillary electrophoresis | Aja, S.; Rosell, Cristina M. CSIC ORCID ; Benedito Mengod, Carmen | capítulo de libro |
| 31 | openAccess |  | may-2007 | Rebuilding gluten network of damaged wheat by means of glucose oxidase treatment | Bonet, Arturo; Rosell, Cristina M. CSIC ORCID ; Pérez Munuera, Isabel; Hernando, Isabel | artículo |
| 32 | closedAccess |  | 2001 | Fungal phytase as a potential breadmaking additive | Haros, Monika CSIC ORCID ; Rosell, Cristina M. CSIC ORCID ; Benedito Mengod, Carmen | artículo |
| 33 | openAccess |  | jul-2005 | Effect of microbial transglutaminase on the rheological and thermal properties of insect damaged wheat flour | Caballero, Pedro A.; Bonet, Arturo; Rosell, Cristina M. CSIC ORCID ; Gómez, Manuel CSIC ORCID | artículo |
| 34 | openAccess |  | 3-ene-2008 | Composition of fibres for obtaining low-calorie, fibre-rich products | Rosell, Cristina M. CSIC ORCID ; Collar, Concha CSIC ORCID | patente |
| 35 | openAccess |  | nov-2007 | Effect of microbial transglutaminase on the protein fractions of rice, pea and their blends | Marco, Cristina; Pérez, Gabriela T.; Ribotta, Pablo D.; Rosell, Cristina M. CSIC ORCID | artículo |
| 36 | closedAccess |  | mar-2004 | Different hydrocolloids as bread improvers and antistaling agents | Guarda, Abel; Rosell, Cristina M. CSIC ORCID ; Benedito Mengod, Carmen ; Galotto, María José | artículo |
| 37 | 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 |
| 38 | 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 |
| 39 | openAccess |  | jul-2009 | Breadmaking Use of Andean Crops Quinoa, Kañiwa, Kiwicha, and Tarwi | Rosell, Cristina M. CSIC ORCID ; Cortez, Gladys; Repo-Carrasco, Ritva | artículo |
| 40 | openAccess |  | 2007 | De tales harinas, tales panes. Granos, harinas y productos de panificación en Iberoamérica | León, Alberto Edel; Rosell, Cristina M. CSIC ORCID ; Gómez Pallarés, Manuel; Brites, Carla; Haros, Monika CSIC ORCID ; Trigo, Maria João; Pedroza Islas, Ruth; Pérez Sira, Elevina E.; Gularte, Márcia Arocha; Igrejas, Gilberto; Collar, Concha CSIC ORCID; Repo-Carrasco, Ritva; Cortez, Gladys; Onofre Montes, Rafael; Quispe Villalpando, Lidia; Ramos Calderón, Isabel; Puppo, María Cecilia; Gularte, Márcia Arocha; Pérez, Gabriela T.; Ribotta, Pablo D.; Añón, María Cristina; Oliete, Bonastre; Ronayne, Patricia; Benedito Mengod, Carmen | libro |
| 41 | openAccess |  | ene-2008 | Effect of different protein isolates and transglutaminase on rice flour properties | Marco, Cristina; Rosell, Cristina M. CSIC ORCID | artículo |
