Mostrando resultados 26 a 37 de 37
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| Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
| openAccess |  | 25-oct-2020 | Rapid assessment of starch pasting using a rapid force analyzer | Garzón, Raquel CSIC ORCID ; Rosell, Cristina M. CSIC ORCID | artículo |
| openAccess |  | 13-ago-2022 | Rapid test to record the impact of bakery additives on starch gelatinization: Amylases, hydrocolloids and emulsifiers | Gasparre, Nicola CSIC ORCID; Garzón, Raquel CSIC ORCID ; Santamaría, María CSIC ORCID; Rosell, Cristina M. CSIC ORCID | artículo |
| openAccess |  | 1-ene-2024 | Relationship between Physicochemical and Cooking Quality Parameters with Estimated Glycaemic Index of Rice Varieties | Pereira, Cristiana L.; Sousa, Inês; Lourenço, Vanda M.; Sampaio, Pedro; Garzón, Raquel CSIC ORCID ; Rosell, Cristina M. CSIC ORCID ; Brites, Carla | artículo |
| openAccess |  | 5-jul-2021 | Selenized chickpea sourdoughs for the enrichment of breads | Lazo-Vélez, Marco A.; Garzón, Raquel CSIC ORCID ; Guardado-Félix, Daniela; Serna-Saldívar, Sergio O.; Rosell, Cristina M. CSIC ORCID | artículo |
| openAccess | | abr-2024 | Supplementary research data from the poster titled “Unraveling the digestive behavior of flatbreads: impact of formulations and baking process” | Santamaria, María; Garzón, Raquel CSIC ORCID ; Vurro, Francesca; Pasqualone, Antonella; Deligeorgakis, Christodoulos; Papageorgiou, Maria; Voučko, Bojana; LeBail, Patricia; LeBail, Alain; Rosell, Cristina M. CSIC ORCID | dataset |
| openAccess |  | 24-abr-2018 | Understanding the effect of emulsifiers on bread aeration during breadmaking | Garzón, Raquel CSIC ORCID ; Hernando, Isabel; Llorca, Empar; Rosell, Cristina M. CSIC ORCID | artículo |
| openAccess |  | 10-jun-2023 | Understanding the marketed plant-based beverages: From ingredients technological function to their nutritional value | Grau Fuentes, Eva CSIC ORCID; Rodrigo, Dolores; Garzón, Raquel CSIC ORCID ; Rosell, Cristina M. CSIC ORCID | artículo |
| openAccess |  | 8-nov-2017 | Understanding the role of hydrocolloids viscosity and hydration in developing gluten-free bread. A study with hydroxypropylmethylcellulose | Morreale, Federico; Garzón, Raquel CSIC ORCID ; Rosell, Cristina M. CSIC ORCID | artículo |
| openAccess |  | 1-mar-2022 | Unraveling seasonings impact on cooked rice quality: Technological and nutritional implications for sushi | Molina, Carla N.; Garzón, Raquel CSIC ORCID ; Rosell, Cristina M. CSIC ORCID | artículo |
| openAccess |  | 18-jul-2022 | Unraveling the impact of viscosity and starch type on the in vitro starch digestibility of different gels | Santamaría, María CSIC ORCID; Montes, Leticia; Garzón, Raquel CSIC ORCID ; Moreira, Ramón; Rosell, Cristina M. CSIC ORCID | artículo |
| openAccess |  | 22-mar-2018 | Use of high hydrostatic pressure to inactivate natural contaminating microorganisms and inoculated E. coli O157:H7 on Hermetia illucens larvae | Kashiri, Mahboobeh; Marín, Cuauhtemoc; Garzón, Raquel CSIC ORCID ; Rosell, Cristina M. CSIC ORCID ; Rodrigo Aliaga, Dolores CSIC ORCID; Martínez López, Antonio CSIC ORCID | artículo |
| openAccess |  | 19-may-2018 | Use of succinyl chitosan as fat replacer on cake formulations | Ríos, Raquel V.; Garzón, Raquel CSIC ORCID ; Lannes, Suzana C. S.; Rosell, Cristina M. CSIC ORCID | artículo |
