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| Rights | Preview | Issue Date | Title | Author(s) | Type |
| openAccess |  | 4-Apr-2022 | Acorn flour and sourdough: an innovative combination to improve gluten free bread characteristics | Beltrão Martins, Rita; Garzón, Raquel CSIC ORCID; Peres, José Alcides; Barros, Ana I.R.N.A.; Raymundo, Anabela; Rosell, Cristina M. CSIC ORCID | artículo |
| openAccess |  | Sep-2009 | Alternativas tecnológicas para la elaboración y la conservación de productos panificados | Ribotta, Pablo D.; Tadini, Carmen Cecilia; Filho, Pedro de Alcântara Pessoa; 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 |
| openAccess |  | 26-Mar-2021 | An integrated instrumental and sensory approach to describe the effects of chickpea flour, psyllium, and their combination at reducing gluten-free bread staling | Santos, Fernanda G.; Aguiar, Etiene V.; Braga, Anna Rafaela C.; Alencar, Natalia M.M.; Rosell, Cristina M. CSIC ORCID ; Capriles, Vanessa D. | artículo |
| openAccess |  | 2013 | Application of dairy proteins as technological and nutritional improvers of calcium-supplemented gluten-free bread | Krupa-Kozak, Urszula; Baczek, N.; Rosell, Cristina M. CSIC ORCID | artículo |
| openAccess |  | 3-Aug-2021 | Aqueous extracts characteristics obtained by ultrasound-assisted extraction from Ascophyllum nodosum seaweeds: effect of operation conditions | Gisbert, Mauro; Barcala, Manuel; Rosell, Cristina M. CSIC ORCID ; Sineiro, Jorge; Moreira, Ramón | artículo |
| openAccess |  | 20-May-2010 | Bean starch as ingredient for gluten-free bread | Krupa, Urszula; Rosell, Cristina M. CSIC ORCID ; Sadowska, Jadwiga; Soral-Śmietana, Maria | artículo |
| openAccess |  | 30-Jun-2021 | Benefits and Challenges in the Incorporation of Insects in Food Products | Acosta Estrada, Beatriz A.; Reyes, Alicia; Rosell, Cristina M. CSIC ORCID ; Rodrigo Aliaga, Dolores CSIC ORCID; Ibarra Herrera, Celeste C. | artículo de revisión |
| openAccess |  | Mar-2007 | Bread quality and dough rheology of enzyme-supplemented wheat flour | Caballero, Pedro A.; Gómez, Manuel; Rosell, Cristina M. CSIC ORCID | artículo |
| openAccess |  | Sep-2012 | Breadmaking performance and technological characteristic of gluten-free bread with inulin supplemented with calcium salts | Krupa-Kozak, Urszula; Altamirano Fortoul, Rossana CSIC ORCID; Wronkowska, Małgorzata; Rosell, Cristina M. CSIC ORCID | artículo |
| openAccess |  | Aug-2008 | Breadmaking performance of protein enriched, gluten-free breads | Marco, Cristina; Rosell, Cristina M. CSIC ORCID | artículo |
| openAccess |  | Jul-2009 | Breadmaking Use of Andean Crops Quinoa, Kañiwa, Kiwicha, and Tarwi | Rosell, Cristina M. CSIC ORCID ; Cortez, Gladys; Repo-Carrasco, Ritva | artículo |
| openAccess |  | 27-Sep-2018 | Broccoli leaf powder as an attractive by‐product ingredient: effect on batter behaviour, technological properties and sensory quality of gluten‐free mini sponge cake | Krupa-Kozak, Ursula; Drabińska, Natalia; Rosell, Cristina M. CSIC ORCID ; Fadda, Costantino; Anders, Andrzej; Jeliński, Tomasz; Ostaszyk, Anita | artículo |
| openAccess |  | May-2014 | Cereals for developing gluten-free products and analytical tools for gluten detection | Rosell, Cristina M. CSIC ORCID ; Barro Losada, Francisco CSIC ORCID ; Sousa Martín, Carolina; Mena, M. Carmen | artículo |
| openAccess |  | 21-Mar-2017 | Changes in physicochemical properties and in vitro starch digestion of native and extruded maize flours subjected to branching enzyme and maltogenic α-amylase treatment | Román, Laura; Martínez, Mario M.; Rosell, Cristina M. CSIC ORCID ; Gómez, Manuel | artículo |
| openAccess |  | Sep-2011 | Chemical Composition and Starch Digestibility of Different Gluten-free Breads | Matos, María Estela CSIC; Rosell, Cristina M. CSIC ORCID | artículo |
| openAccess |  | 15-May-2016 | Combination of extrusion and cyclodextrin glucanotransferase treatment to modify wheat flours functionality | Román, Laura; Durá, Ángela CSIC; Martínez, Mario M.; Rosell, Cristina M. CSIC ORCID ; Gómez, Manuel | artículo |
| closedAccess |  | 20-May-2003 | Commercial Starters in Spain | Rosell, Cristina M. CSIC ORCID ; Benedito Mengod, Carmen | capítulo de libro |
| openAccess |  | 17-Oct-2016 | Comparison of porous starches obtained from different enzyme types and levels | Benavent Gil, Yaiza; Rosell, Cristina M. CSIC ORCID | artículo |
| openAccess |  | 16-Dec-2005 | Composición mejoradora de masas para panadería y pastelería | Rosell, Cristina M. CSIC ORCID ; Solís Nadal, Daniel Rafael | patente |
| openAccess |  | 3-Jan-2008 | Composition of fibres for obtaining low-calorie, fibre-rich products | Rosell, Cristina M. CSIC ORCID ; Collar, Concha CSIC ORCID | patente |
