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Browsing by Author Rosell, Cristina M.

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openAccesslibro panificacion-2009.pdf.jpgSep-2009Alternativas tecnológicas para la elaboración y la conservación de productos panificadosRibotta, Pablo D.; Tadini, Carmen Cecilia; Filho, Pedro de Alcântara Pessoa; Gularte, Márcia Arocha; Collar, Concha ; Galotto, María José; Gómez Pallarés, Manuel; Guarda, Abel; Guzmán, Romel; Lappe–Oliveras, Patricia; León, Alberto Edel; Rosell, Cristina M. ; Moreno Terrazas, Rubén; Oliete, Bonastre; Pedroza Islas, Ruth; Pérez, Gabriela T.; Pérez Sira, Elevina E.; Quezada-Gallo, Jesús Alberto; Sívoli, Liliam; Tadini, Carmen Cecilia; Añón, María Cristinalibro
openAccessNutrients-2013-4503.pdf.jpg2013Application of dairy proteins as technological and nutritional improvers of calcium-supplemented gluten-free breadKrupa-Kozak, Urszula; Baczek, N.; Rosell, Cristina M. artículo
openAccessJ Food Process Preserv - BEAN STARCH AS INGREDIENT FOR GLUTEN-FREE BREAD.pdf.jpg20-May-2010Bean starch as ingredient for gluten-free breadKrupa, Urszula; Rosell, Cristina M. ; Sadowska, Jadwiga; Soral-Śmietana, Mariaartículo
openAccessEuropean Food Research and Technology-2007-224-525-534.pdf.jpgMar-2007Bread quality and dough rheology of enzyme-supplemented wheat flourCaballero, Pedro A.; Gómez, Manuel; Rosell, Cristina M. artículo
openAccessEur Food Res Technol-2012-545.pdf.jpgSep-2012Breadmaking performance and technological characteristic of gluten-free bread with inulin supplemented with calcium saltsKrupa-Kozak, Urszula; Altamirano Fortoul, Rossana ; Wronkowska, Małgorzata; Rosell, Cristina M. artículo
openAccessEuropean Food Research and Technology-2008-227-1205-1213.pdf.jpgAug-2008Breadmaking performance of protein enriched, gluten-free breadsMarco, Cristina ; Rosell, Cristina M. artículo
openAccessMolina Cereal Chem 2009.pdf.jpgJul-2009Breadmaking Use of Andean Crops Quinoa, Kañiwa, Kiwicha, and TarwiRosell, Cristina M. ; Cortez, Gladys; Repo-Carrasco, Ritvaartículo
embargoedAccessIJFST2019_Krupa-Kozak.pdf.jpg27-Sep-2018Broccoli leaf powder as an attractive by‐product ingredient: effect on batter behaviour, technological properties and sensory quality of gluten‐free mini sponge cakeKrupa-Kozak, Ursula; Drabińska, Natalia; Rosell, Cristina M. ; Fadda, Costantino; Anders, Andrzej; Jeliński, Tomasz; Ostaszyk, Anitaartículo
openAccessJ Cereal Science-2014-354.pdf.jpgMay-2014Cereals for developing gluten-free products and analytical tools for gluten detectionRosell, Cristina M. ; Barro Losada, Francisco  ; Sousa Martín, Carolina; Mena, M. Carmenartículo
openAccessIJBM-2017-Roman.pdf.jpg21-Mar-2017Changes in physicochemical properties and in vitro starch digestion of native and extruded maize flours subjected to branching enzyme and maltogenic α-amylase treatmentRomán, Laura; Martínez, Mario M.; Rosell, Cristina M. ; Gómez, Manuelartículo
openAccessPlant Food Human Nutr-Chemical Composition and Starch Digestibility of Different.pdf.jpgSep-2011Chemical Composition and Starch Digestibility of Different Gluten-free BreadsMatos, María Estela ; Rosell, Cristina M. artículo
openAccessFood Chem-2016-Roman.pdf.jpg15-May-2016Combination of extrusion and cyclodextrin glucanotransferase treatment to modify wheat flours functionalityRomán, Laura; Durá, Ángela ; Martínez, Mario M.; Rosell, Cristina M. ; Gómez, Manuelartículo
openAccessCarbohydrate Polymer_2017-Benavent.pdf.jpg17-Oct-2016Comparison of porous starches obtained from different enzyme types and levelsBenavent Gil, Yaiza; Rosell, Cristina M. artículo
openAccess2215482_B1.pdf.jpg16-Dec-2005Composición mejoradora de masas para panadería y pasteleríaRosell, Cristina M. ; Solís Nadal, Daniel Rafaelpatente
openAccessWO2008000883A1.pdf.jpg3-Jan-2008Composition of fibres for obtaining low-calorie, fibre-rich productsRosell, Cristina M. ; Collar, Concha patente
openAccessFood Research International-2008-41-714.pdf.jpgAug-2008Design of a quality index for the objective evaluation of bread quality: Application to wheat breads using selected bake off technology for bread makingCuric, D.; Novotni, D.; Skevin, D.; Rosell, Cristina M. ; Collar, Concha ; Le-Bail, A.; Colic-Baric, I.; Gabric, D.artículo
openAccessJ Sci Food Agric-2014-52.pdf.jpg2014Developing fruit-based nutritious snack barsSilva, E. P. da; Siqueira, H. H.; Lago, R. C. do; Rosell, Cristina M. ; Vilas Boas, E. V. D. B.artículo
openAccessLWT-2016-Bourekoua.pdf.jpg14-Jun-2016Developing gluten free bakery improvers by hydrothermal treatment of rice and corn floursBourekoua, Hayat; Benatallah, Leila; Zidoune, Mohammed Nasreddine; Rosell, Cristina M. artículo
openAccess26-Mar-2012Development and quality of rice flour-based gluten-free muffinsMatos, María Estela ; Sanz Taberner, Teresa ; Fiszman, Susana ; Rosell, Cristina M. comunicación de congreso
openAccessBread quality in maize IJFST-R2.pdf.jpg22-Feb-2017Diversity among maize populations from Spain and the United States for dough rheology and gluten-free breadmaking performanceGarzón, Raquel ; Rosell, Cristina M. ; Malvar Pintos, Rosa Ana ; Revilla, Pedroartículo