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| Rights | Preview | Issue Date | Title | Author(s) | Type |
| 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  ; Galotto, María José; Gómez Pallarés, Manuel; Guarda, Abel; Guzmán, Romel; Lappe–Oliveras, Patricia; León, Alberto Edel; Rosell, Cristina M. ; 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 |
| embargoedAccess |  | 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. ; 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. | artículo |
| openAccess |  | 20-May-2010 | Bean starch as ingredient for gluten-free bread | Krupa, Urszula; Rosell, Cristina M. ; Sadowska, Jadwiga; Soral-Śmietana, Maria | artículo |
| openAccess |  | Mar-2007 | Bread quality and dough rheology of enzyme-supplemented wheat flour | Caballero, Pedro A.; Gómez, Manuel; Rosell, Cristina M. | 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 ; Wronkowska, Małgorzata; Rosell, Cristina M. | artículo |
| openAccess |  | Aug-2008 | Breadmaking performance of protein enriched, gluten-free breads | Marco, Cristina ; Rosell, Cristina M. | artículo |
| openAccess |  | Jul-2009 | Breadmaking Use of Andean Crops Quinoa, Kañiwa, Kiwicha, and Tarwi | Rosell, Cristina M. ; 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. ; 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. ; Barro Losada, Francisco ; 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. ; Gómez, Manuel | artículo |
| openAccess |  | Sep-2011 | Chemical Composition and Starch Digestibility of Different Gluten-free Breads | Matos, María Estela ; Rosell, Cristina M. | artículo |
| openAccess |  | 15-May-2016 | Combination of extrusion and cyclodextrin glucanotransferase treatment to modify wheat flours functionality | Román, Laura; Durá, Ángela ; Martínez, Mario M.; Rosell, Cristina M. ; Gómez, Manuel | artículo |
| openAccess |  | 17-Oct-2016 | Comparison of porous starches obtained from different enzyme types and levels | Benavent Gil, Yaiza; Rosell, Cristina M. | artículo |
| openAccess |  | 16-Dec-2005 | Composición mejoradora de masas para panadería y pastelería | Rosell, Cristina M. ; Solís Nadal, Daniel Rafael | patente |
| openAccess |  | 3-Jan-2008 | Composition of fibres for obtaining low-calorie, fibre-rich products | Rosell, Cristina M. ; Collar, Concha | patente |
| openAccess |  | Aug-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. ; Collar, Concha ; Le-Bail, A.; Colic-Baric, I.; Gabric, D. | artículo |
| openAccess |  | 2014 | Developing fruit-based nutritious snack bars | Silva, E. P. da; Siqueira, H. H.; Lago, R. C. do; Rosell, Cristina M. ; Vilas Boas, E. V. D. B. | artículo |
| openAccess |  | 14-Jun-2016 | Developing gluten free bakery improvers by hydrothermal treatment of rice and corn flours | Bourekoua, Hayat; Benatallah, Leila; Zidoune, Mohammed Nasreddine; Rosell, Cristina M. | artículo |
| openAccess | | 26-Mar-2012 | Development and quality of rice flour-based gluten-free muffins | Matos, María Estela ; Sanz Taberner, Teresa ; Fiszman, Susana ; Rosell, Cristina M. | comunicación de congreso |
