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DerechosPreviewFecha Public.TítuloAutor(es)Tipo
openAccessJSFA-2018-Garzon.pdf.jpg24-abr-2018Understanding the effect of emulsifiers on bread aeration during breadmakingGarzón, Raquel CSIC ORCID ; Hernando, Isabel; Llorca, Empar; Rosell, Cristina M. CSIC ORCID artículo
openAccessJFunctFoods2023-Grau.pdf.jpg10-jun-2023Understanding the marketed plant-based beverages: From ingredients technological function to their nutritional valueGrau Fuentes, Eva CSIC ORCID; Rodrigo, Dolores; Garzón, Raquel CSIC ORCID ; Rosell, Cristina M. CSIC ORCID artículo
openAccessFood Hydrocolloids-2018-Morreale.pdf.jpg8-nov-2017Understanding the role of hydrocolloids viscosity and hydration in developing gluten-free bread. A study with hydroxypropylmethylcelluloseMorreale, Federico; Garzón, Raquel CSIC ORCID ; Rosell, Cristina M. CSIC ORCID artículo
openAccessJFoodSci2022-Molina.pdf.jpg1-mar-2022Unraveling seasonings impact on cooked rice quality: Technological and nutritional implications for sushiMolina, Carla N.; Garzón, Raquel CSIC ORCID ; Rosell, Cristina M. CSIC ORCID artículo
openAccessFoodFunction2022-Santamaria.pdf.jpg18-jul-2022Unraveling the impact of viscosity and starch type on the in vitro starch digestibility of different gelsSantamaría, María CSIC ORCID; Montes, Leticia; Garzón, Raquel CSIC ORCID ; Moreira, Ramón; Rosell, Cristina M. CSIC ORCID artículo
openAccessjournal.pone.0194477.pdf.jpg22-mar-2018Use of high hydrostatic pressure to inactivate natural contaminating microorganisms and inoculated E. coli O157:H7 on Hermetia illucens larvaeKashiri, Mahboobeh; Marín, Cuauhtemoc; Garzón, Raquel CSIC ORCID ; Rosell, Cristina M. CSIC ORCID ; Rodrigo Aliaga, Dolores CSIC ORCID; Martínez López, Antonio CSIC ORCIDartículo
openAccessLWT-2018-Rios.pdf.jpg19-may-2018Use of succinyl chitosan as fat replacer on cake formulationsRíos, Raquel V.; Garzón, Raquel CSIC ORCID ; Lannes, Suzana C. S.; Rosell, Cristina M. CSIC ORCID artículo
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