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| Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
| openAccess |  | 4-abr-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 |  | 1-ene-2021 | Development of gluten-free bread using low-pressure homogenized rice flour supplemented with faba bean flour | Boulemkahel, Souad; Garzón, Raquel CSIC ORCID ; Benatallah, Leila; Rosell, Cristina M. CSIC ORCID | artículo |
| openAccess |  | 22-feb-2017 | Diversity among maize populations from Spain and the United States for dough rheology and gluten-free breadmaking performance | Garzón, Raquel CSIC ORCID ; Rosell, Cristina M. CSIC ORCID ; Malvar Pintos, Rosa Ana CSIC ORCID ; Revilla Temiño, Pedro CSIC ORCID | artículo |
| openAccess |  | 20-may-2023 | Effect of dry-fractionated pea protein on the physicochemical properties and the nutritional features of gluten-free focaccia flat bread | De Angelis, Davide; Vurro, Francesca; Santamaría, María CSIC ORCID; Garzón, Raquel CSIC ORCID ; Rosell, Cristina M. CSIC ORCID ; Summo, Carmine; Pasqualone, Antonella | artículo |
| openAccess | | 27-mar-2024 | Effect of polyphenols from Ascophyllum nodosum seaweeds on the rheology and digestion of corn starch gels and gluten-free bread features | Montes, Leticia; Santamaria, María; Garzón, Raquel CSIC ORCID ; Rosell, Cristina M. CSIC ORCID ; Moreira, Ramón | artículo |
| openAccess |  | 1-jun-2022 | Effect of the addition of different sodium alginates on viscoelastic, structural features and hydrolysis kinetics of corn starch gels | Montes, Leticia; Santamaría, María CSIC ORCID; Garzón, Raquel CSIC ORCID ; Rosell, Cristina M. CSIC ORCID ; Moreira, Ramón | artículo |
| openAccess |  | 29-jun-2019 | Effects of high amylopectin (waxy1) and high-quality protein (opaque2) maize mutants in agronomic performance and bakery quality | Revilla Temiño, Pedro CSIC ORCID ; Garzón, Raquel CSIC ORCID ; Rosell, Cristina M. CSIC ORCID ; Malvar Pintos, Rosa Ana CSIC ORCID | artículo |
| 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 |
| openAccess |  | 7-may-2019 | Evaluation of starch–protein interactions as a function of pH | Bravo-Núñez, Ángela; Garzón, Raquel CSIC ORCID ; Rosell, Cristina M. CSIC ORCID ; Gómez, Manuel CSIC ORCID | artículo |
| openAccess |  | 16-ene-2023 | Evaluation of the antimicrobial activity of grape extract against Bacillus cereus in rice | Grau Fuentes, Eva CSIC ORCID; Úbeda-Manzanaro, María CSIC ORCID; Martínez López, Antonio CSIC ORCID; Garzón, Raquel CSIC ORCID ; Rosell, Cristina M. CSIC ORCID ; Rodrigo Aliaga, Dolores CSIC ORCID | artículo |
| openAccess |  | 22-may-2019 | Exploring the functionality of starches from corms and cormels of Xanthosoma sagittifolium | Calle, Jehannara CSIC; Benavent Gil, Yaiza; Garzón, Raquel CSIC ORCID ; Rosell, Cristina M. CSIC ORCID | artículo |
| openAccess | | 4-abr-2024 | Exploring the integration of orange peel for sustainable gluten-free flatbread making | Gasparre, Nicola CSIC ORCID; Garzón, Raquel CSIC ORCID ; Marín, Karina; Rosell, Cristina M. CSIC ORCID | artículo |
| openAccess |  | 26-ago-2020 | Exploring the potential of arabinoxylan as structuring agent in model systems for gluten-free yeast-leavened breads | Espinosa Ramírez, Johanan; Garzón, Raquel CSIC ORCID ; Serna-Saldívar, Sergio O.; Rosell, Cristina M. CSIC ORCID | artículo |
| openAccess |  | 14-jun-2018 | Functional and nutritional replacement of gluten in gluten-free yeast-leavened breads by using β-conglycinin concentrate extracted from soybean flour | Espinosa-Ramírez, Johanan; Garzón, Raquel CSIC ORCID ; Serna-Saldívar, Sergio O.; Rosell, Cristina M. CSIC ORCID | artículo |
| openAccess |  | 1-jun-2016 | Germinated, toasted and cooked chickpea as ingredients for breadmaking | Ouazib, Meriem; Garzón, Raquel CSIC ORCID ; Farid Zaidi, Farid; Rosell, Cristina M. CSIC ORCID | artículo |
| openAccess |  | 10-abr-2023 | Impact of starch-hydrocolloid interaction on pasting properties and enzymatic hydrolysis | Santamaría, María CSIC ORCID; Garzón, Raquel CSIC ORCID ; Rosell, Cristina M. CSIC ORCID | artículo |
| closedAccess |  | 22-feb-2018 | Impact of structure of gluten-free breads on its oral trajectory and sensory perception | Puerta, Patricia CSIC ORCID; Garzón, Raquel CSIC ORCID ; Rosell, Cristina M. CSIC ORCID ; Fiszman, Susana CSIC ORCID ; Tárrega, Amparo CSIC ORCID | comunicación de congreso |
| openAccess |  | 21-mar-2018 | Insects as ingredients for bakery goods. A comparison study of H. illucens, A. domestica and T. molitor flours | González, Cristina M.; Garzón, Raquel CSIC ORCID ; Rosell, Cristina M. CSIC ORCID | artículo |
| openAccess |  | 24-nov-2020 | Interaction of dough acidity and microalga level on bread quality and antioxidant properties | Garzón, Raquel CSIC ORCID ; Skendia, Adriana; Lazo-Velez, Marco Antonio; Papageorgiou, Maria; Rosell, Cristina M. CSIC ORCID | artículo |
| openAccess |  | 20-dic-2017 | Mimicking gluten functionality with β-conglycinin concentrate: Evaluation in gluten free yeast-leavened breads | Espinosa Ramírez, Johanan; Garzón, Raquel CSIC ORCID ; Serna-Saldívar, Sergio O.; Rosell, Cristina M. CSIC ORCID | artículo |
