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openAccessBeltrãoMartins2022.pdf.jpg4-Apr-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
openAccesslibro panificacion-2009.pdf.jpgSep-2009Alternativas tecnológicas para la elaboración y la conservación de productos panificadosRibotta, 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 Cristinalibro
openAccessFPSL2021-Santos.pdf.jpg26-Mar-2021An integrated instrumental and sensory approach to describe the effects of chickpea flour, psyllium, and their combination at reducing gluten-free bread stalingSantos, Fernanda G.; Aguiar, Etiene V.; Braga, Anna Rafaela C.; Alencar, Natalia M.M.; Rosell, Cristina M. CSIC ORCID ; Capriles, Vanessa D.artículo
openAccessNutrients-2013-4503.pdf.jpg2013Application of dairy proteins as technological and nutritional improvers of calcium-supplemented gluten-free breadKrupa-Kozak, Urszula; Baczek, N.; Rosell, Cristina M. CSIC ORCID artículo
openAccessGisbert2021_JApplPhycol.pdf.jpg3-Aug-2021Aqueous extracts characteristics obtained by ultrasound-assisted extraction from Ascophyllum nodosum seaweeds: effect of operation conditionsGisbert, Mauro; Barcala, Manuel; Rosell, Cristina M. CSIC ORCID ; Sineiro, Jorge; Moreira, Ramónartículo
openAccessJ Food Process Preserv - BEAN STARCH AS INGREDIENT FOR GLUTEN-FREE BREAD.pdf.jpg20-May-2010Bean starch as ingredient for gluten-free breadKrupa, Urszula; Rosell, Cristina M. CSIC ORCID ; Sadowska, Jadwiga; Soral-Śmietana, Mariaartículo
openAccessfnut-08-687712.pdf.jpg30-Jun-2021Benefits and Challenges in the Incorporation of Insects in Food ProductsAcosta Estrada, Beatriz A.; Reyes, Alicia; Rosell, Cristina M. CSIC ORCID ; Rodrigo Aliaga, Dolores CSIC ORCID; Ibarra Herrera, Celeste C.artículo de revisión
openAccessEuropean Food Research and Technology-2007-224-525-534.pdf.jpgMar-2007Bread quality and dough rheology of enzyme-supplemented wheat flourCaballero, Pedro A.; Gómez, Manuel; Rosell, Cristina M. CSIC ORCID artículo
openAccessEur Food Res Technol-2012-545.pdf.jpgSep-2012Breadmaking performance and technological characteristic of gluten-free bread with inulin supplemented with calcium saltsKrupa-Kozak, Urszula; Altamirano Fortoul, Rossana CSIC ORCID; Wronkowska, Małgorzata; Rosell, Cristina M. CSIC ORCID artículo
openAccessEuropean Food Research and Technology-2008-227-1205-1213.pdf.jpgAug-2008Breadmaking performance of protein enriched, gluten-free breadsMarco, Cristina; Rosell, Cristina M. CSIC ORCID artículo
openAccessMolina Cereal Chem 2009.pdf.jpgJul-2009Breadmaking Use of Andean Crops Quinoa, Kañiwa, Kiwicha, and TarwiRosell, Cristina M. CSIC ORCID ; Cortez, Gladys; Repo-Carrasco, Ritvaartículo
openAccessIJFST2019_Krupa-Kozak.pdf.jpg27-Sep-2018Broccoli leaf powder as an attractive by‐product ingredient: effect on batter behaviour, technological properties and sensory quality of gluten‐free mini sponge cakeKrupa-Kozak, Ursula; Drabińska, Natalia; Rosell, Cristina M. CSIC ORCID ; Fadda, Costantino; Anders, Andrzej; Jeliński, Tomasz; Ostaszyk, Anitaartículo
openAccessJ Cereal Science-2014-354.pdf.jpgMay-2014Cereals for developing gluten-free products and analytical tools for gluten detectionRosell, Cristina M. CSIC ORCID ; Barro Losada, Francisco CSIC ORCID ; Sousa Martín, Carolina; Mena, M. Carmenartículo
openAccessIJBM-2017-Roman.pdf.jpg21-Mar-2017Changes in physicochemical properties and in vitro starch digestion of native and extruded maize flours subjected to branching enzyme and maltogenic α-amylase treatmentRomán, Laura; Martínez, Mario M.; Rosell, Cristina M. CSIC ORCID ; Gómez, Manuelartículo
openAccessPlant Food Human Nutr-Chemical Composition and Starch Digestibility of Different.pdf.jpgSep-2011Chemical Composition and Starch Digestibility of Different Gluten-free BreadsMatos, María Estela CSIC; Rosell, Cristina M. CSIC ORCID artículo
openAccessFood Chem-2016-Roman.pdf.jpg15-May-2016Combination of extrusion and cyclodextrin glucanotransferase treatment to modify wheat flours functionalityRomán, Laura; Durá, Ángela CSIC; Martínez, Mario M.; Rosell, Cristina M. CSIC ORCID ; Gómez, Manuelartículo
closedAccessaccesoRestringido.pdf.jpg20-May-2003Commercial Starters in SpainRosell, Cristina M. CSIC ORCID ; Benedito Mengod, Carmen capítulo de libro
openAccessCarbohydrate Polymer_2017-Benavent.pdf.jpg17-Oct-2016Comparison of porous starches obtained from different enzyme types and levelsBenavent Gil, Yaiza; Rosell, Cristina M. CSIC ORCID artículo
openAccess2215482_B1.pdf.jpg16-Dec-2005Composición mejoradora de masas para panadería y pasteleríaRosell, Cristina M. CSIC ORCID ; Solís Nadal, Daniel Rafaelpatente
openAccessWO2008000883A1.pdf.jpg3-Jan-2008Composition of fibres for obtaining low-calorie, fibre-rich productsRosell, Cristina M. CSIC ORCID ; Collar, Concha CSIC ORCIDpatente