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| Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
| openAccess |  | 9-may-2021 | Kinetics of solid-state fermentation of lupin with Rhizophus oligosporus based on nitrogen compounds balance | Villacrés, Elena; Molina Rosell, Cristina | artículo |
| openAccess |  | oct-2010 | Maize-Based Gluten-Free Bread: Influence of Processing Parameters on Sensory and Instrumental Quality | Brites, Carla; Trigo, Maria João; Santos, Carla; Collar, Concha CSIC ORCID; Rosell, Cristina M. CSIC ORCID | artículo |
| openAccess |  | 31-may-2021 | Mastication Of Crisp Bread: Role Of Bread Texture And Structure On Texture Perception | Aleixandrea, Andrea; Benavent Gil, Yaiza; Velickova, Elena; Rosell, Cristina M. CSIC ORCID | artículo |
| openAccess |  | 2015 | Mechanical, microstructure and permeability properties of a model bread crust: Effect of different food additives | Altamirano Fortoul, Rossana CSIC ORCID; Hernández Muñoz, Pilar CSIC ORCID; Hernando, Isabel; 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 |
| 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 |
| openAccess |  | 2014 | Modification of wheat flour functionality and digestibility through different extrusion conditions | Martínez, Mario M.; Rosell, Cristina M. CSIC ORCID ; Gómez, Manuel CSIC ORCID | artículo |
| openAccess |  | 1-jul-2018 | Modifying gluten-free bread structure by different baking conditions: impact on oral processing 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 |  | 5-dic-2020 | Modifying gluten-free bread's structure using different baking conditions: Impact on oral processing and texture perception | Puerta, Patricia CSIC ORCID; Garzón, Raquel CSIC ORCID ; Rosell, Cristina M. CSIC ORCID ; Fiszman, Susana CSIC ORCID ; Laguna Cruañes, Laura CSIC ORCID; Tárrega, Amparo CSIC ORCID | artículo |
| openAccess |  | 17-sep-2019 | Modulation of in vitro digestibility and physical characteristics of protein enriched gluten free breads by defining hydration | Sahagún, Marta; Benavent Gil, Yaiza; Rosell, Cristina M. CSIC ORCID ; Gómez, Manuel CSIC ORCID | artículo |
| openAccess |  | 19-may-2017 | Morphological and physicochemical characterization of porous starches obtained from different botanical sources and amylolytic enzymes | Benavent Gil, Yaiza; Rosell, Cristina M. CSIC ORCID | artículo |
| openAccess |  | 27-mar-2021 | Non-animal proteins as cutting-edge ingredients to reformulate animal-free foodstuffs: Present status and future perspectives | Boukid, Fatma; Rosell, Cristina M. CSIC ORCID ; Rosene, S.; Bover Cid, Sara; Castellari, Massimo | artículo de revisión |
| openAccess |  | 10-dic-2021 | Nutritional value of whole maize kernels from diverse endosperm types and effects on rheological quality | Álvarez-Iglesias, Lorena CSIC ORCID; Malvar Pintos, Rosa Ana CSIC ORCID ; Garzón, Raquel CSIC ORCID ; Rosell, Cristina M. CSIC ORCID ; Revilla Temiño, Pedro CSIC ORCID | artículo |
| openAccess |  | 1-nov-2021 | Optimization of no‐wait flowshop scheduling problem in bakery production with modified pso, neh and sa | Babor, Majharulislam; Senge, Julia; Rosell, Cristina M. CSIC ORCID ; Rodrigo Aliaga, Dolores CSIC ORCID; Hitzmann, Bernd | artículo |
| openAccess |  | 15-oct-2013 | Particle size distribution of rice flour affecting the starch enzymatichydrolysis and hydration properties | de la Hera, Esther; Gómez, Manuel CSIC ORCID; Rosell, Cristina M. CSIC ORCID | artículo |
| closedAccess |  | 1-ene-1999 | Pasting properties of different wheat flour-hydrocolloid systems | Rojas, Jose A.; Rosell, Cristina M. CSIC ORCID ; Benedito Mengod, Carmen | artículo |
| openAccess |  | may-2010 | Pasting properties of transgenic lines of a commercial bread wheat expressing combinations of HMW glutenin subunit genes | León, Elena; Pistón, Fernando CSIC ORCID; Aouni, Racha; Shewry, Peter R.; Rosell, Cristina M. CSIC ORCID ; Martín, Antonio CSIC ORCID; Barro Losada, Francisco CSIC ORCID | artículo |
| openAccess |  | 25-feb-2021 | Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages | Boukid, Fatma; Molina Rosell, Cristina ; Castellari, Massimo | artículo de revisión |
| openAccess |  | 5-oct-2017 | Performance of Granular Starch with Controlled Pore Size during Hydrolysis with Digestive Enzymes | Benavent Gil, Yaiza; Rosell, Cristina M. CSIC ORCID | artículo |
| openAccess |  | 2-nov-2022 | Performance of Starch Gels on In Vitro Enzymatic Hydrolysis Assessed by Rheological Methodologies | Santamaría, María CSIC ORCID; Montes, Leticia; Garzón, Raquel CSIC ORCID ; Moreira, Ramón; Rosell, Cristina M. CSIC ORCID | artículo |
