| Rights | Preview | Issue Date | Title | Author(s) | Type |
| openAccess |  | 22-Feb-2017 | Diversity among maize populations from Spain and the United States for dough rheology and gluten-free breadmaking performance | Garzón, Raquel  ; Rosell, Cristina M. ; Malvar Pintos, Rosa Ana ; Revilla, Pedro | artículo |
| openAccess |  | 29-Jun-2019 | Effects of high amylopectin (waxy1) and high-quality protein (opaque2) maize mutants in agronomic performance and bakery quality | Revilla, Pedro; Garzón, Raquel ; Rosell, Cristina M. ; Malvar, Rosa A. | artículo |
| openAccess |  | 7-May-2019 | Evaluation of starch–protein interactions as a function of pH | Bravo-Núñez, Ángela; Garzón, Raquel ; Rosell, Cristina M. ; Gómez, Manuel | artículo |
| openAccess |  | 22-May-2019 | Exploring the functionality of starches from corms and cormels of Xanthosoma sagittifolium | Calle, Jehannara; Benavent Gil, Yaiza; Garzón, Raquel ; Rosell, Cristina M. | artículo |
| embargoedAccess |  | 26-Aug-2020 | Exploring the potential of arabinoxylan as structuring agent in model systems for gluten-free yeast-leavened breads | Espinosa Ramírez, Johanan; Garzón, Raquel ; Serna Saldivar, Sergio O.; Rosell, Cristina M. | 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 ; Serna-Saldívar, Sergio O.; Rosell, Cristina M. | artículo |
| openAccess |  | 1-Jun-2016 | Germinated, toasted and cooked chickpea as ingredients for breadmaking | Ouazib, Meriem; Garzón, Raquel ; Farid Zaidi, Farid; Rosell, Cristina M. | artículo |
| 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 ; Rosell, Cristina M. | artículo |
| embargoedAccess |  | 24-Nov-2020 | Interaction of dough acidity and microalga level on bread quality and antioxidant properties | Garzón, Raquel ; Skendia, Adriana; Lazo-Velez, Marco Antonio; Papageorgiou, Maria; Rosell, Cristina M. | artículo |
| openAccess |  | 20-Dec-2017 | Mimicking gluten functionality with β-conglycinin concentrate: Evaluation in gluten free yeast-leavened breads | Espinosa Ramírez, Johanan; Garzón, Raquel ; Serna-Saldívar, Sergio O.; Rosell, Cristina M. | artículo |
| embargoedAccess |  | 5-Dec-2020 | Modifying gluten-free bread's structure using different baking conditions: Impact on oral processing and texture perception | Puerta, Patricia; Garzón, Raquel ; Rosell, Cristina M. ; Fiszman, Susana ; Laguna, Laura; Tárrega, Amparo | artículo |
| openAccess |  | Sep-2016 | Physical-chemical and microbiological characterization of black soldier fly larva reared in South-East of Spain | Garzón, Raquel ; Marin, Cuahtemoc; Velasques,Yelitza; Pastor, Berta; Martínez López, Antonio ; Rosell, Cristina M. ; Rodrigo Aliaga, Dolores | póster de congreso |
| embargoedAccess |  | 25-Oct-2020 | Rapid assessment of starch pasting using a rapid force analyzer | Garzón, Raquel ; Rosell, Cristina M. | artículo |
| openAccess |  | 24-Apr-2018 | Understanding the effect of emulsifiers on bread aeration during breadmaking | Garzón, Raquel ; Hernando, Isabel; Llorca, Empar; Rosell, Cristina M. | 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 ; Rosell, Cristina M. | 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; Marin, Cuauhtemoc; Garzón, Raquel ; Rosell, Cristina M. ; Rodrigo Aliaga, Dolores ; Martínez López, Antonio | artículo |
| openAccess |  | 19-May-2018 | Use of succinyl chitosan as fat replacer on cake formulations | Ríos, Raquel V.; Garzón, Raquel ; Lannes, Suzana C. S.; Rosell, Cristina M. | artículo |
