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| | Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
| 1 | openAccess |  | 2015 | Influence of germination time of brown rice in relation to flour and gluten free bread quality | Cornejo, Fabiola; Rosell, Cristina M. CSIC ORCID | artículo |
| 2 | openAccess |  | 22-abr-2018 | Starch and antioxidant compound release during in vitro gastrointestinal digestion of gluten-free pasta | Camelo Méndez, Gustavo A.; Agama Acevedo, Edith; Rosell, Cristina M. CSIC ORCID ; Perea Flores, María de J.; Bello Pérez, Luis A. | artículo |
| 3 | openAccess |  | 17-sep-2018 | Physicochemical Properties of Gels Obtained from Corn Porous Starches with Different Levels of Porosity | Benavent Gil, Yaiza; Román, Laura; Gómez, Manuel CSIC ORCID; Rosell, Cristina M. CSIC ORCID | artículo |
| 4 | openAccess |  | 2014 | Understanding gluten-free dough for reaching breads with physical quality and nutritional balance | Matos, María Estela CSIC; Rosell, Cristina M. CSIC ORCID | artículo |
| 5 | openAccess |  | mar-2013 | Thermomechanically Induced Protein Aggregation and Starch Structural Changes in Wheat Flour Dough | Rosell, Cristina M. CSIC ORCID ; Altamirano Fortoul, Rossana CSIC ORCID; Don, Clyde; Dubat, Arnauld | artículo |
| 6 | openAccess | | 26-mar-2012 | Development and quality of rice flour-based gluten-free muffins | Matos, María Estela CSIC; Sanz Taberner, Teresa CSIC ORCID; Fiszman, Susana CSIC ORCID ; Rosell, Cristina M. CSIC ORCID | comunicación de congreso |
| 7 | openAccess |  | sep-2011 | Chemical Composition and Starch Digestibility of Different Gluten-free Breads | Matos, María Estela CSIC; Rosell, Cristina M. CSIC ORCID | artículo |
| 8 | openAccess |  | 14-jun-2016 | Developing gluten free bakery improvers by hydrothermal treatment of rice and corn flours | Bourekoua, Hayat; Benatallah, Leila; Zidoune, Mohammed Nasreddine; Rosell, Cristina M. CSIC ORCID | artículo |
| 9 | 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 CSIC ORCID ; Rosell, Cristina M. CSIC ORCID | artículo |
| 10 | openAccess |  | feb-2016 | Effect of Partial Substitution of Wheat Flour by Processed (Germinated, Toasted, Cooked) Chickpea on Bread Quality | Ouazib, Meriem; Durá, Ángela CSIC; Zaidi, Farid; Rosell, Cristina M. CSIC ORCID | artículo |
| 11 | openAccess |  | 9-mar-2016 | Physico-chemical properties of corn starch modified with cyclodextrin glycosyltransferase | Durá, Ángela CSIC; Rosell, Cristina M. CSIC ORCID | artículo |
| 12 | openAccess |  | 15-may-2016 | Combination of extrusion and cyclodextrin glucanotransferase treatment to modify wheat flours functionality | Román, Laura; Durá, Ángela CSIC; Martínez, Mario M.; Rosell, Cristina M. CSIC ORCID ; Gómez, Manuel CSIC ORCID | artículo |
| 13 | 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 |
| 14 | 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 |
| 15 | openAccess |  | ene-2010 | Effect of high pressure processing on wheat dough and bread characteristics | Bárcenas, María Eugenia; Altamirano Fortoul, Rossana CSIC ORCID; Rosell, Cristina M. CSIC ORCID | artículo |
| 16 | openAccess |  | 29-jun-2019 | Effects of high amylopectin (waxy1) and high-quality protein (opaque2) maize mutants in agronomic performance and bakery quality | Revilla Temiño, Pedro CSIC ORCID ; Garzón, Raquel CSIC ORCID ; Rosell, Cristina M. CSIC ORCID ; Malvar Pintos, Rosa Ana CSIC ORCID | artículo |
| 17 | openAccess |  | 15-abr-2015 | Effects of germination on the nutritive value and bioactive compounds of brown rice breads | Cornejo, Fabiola; Cáceres, Patricio J. CSIC ORCID; Martínez-Villaluenga, Cristina CSIC ORCID ; Rosell, Cristina M. CSIC ORCID ; Frías, Juana CSIC ORCID | artículo |
| 18 | openAccess |  | 22-feb-2017 | Diversity among maize populations from Spain and the United States for dough rheology and gluten-free breadmaking performance | Garzón, Raquel CSIC ORCID ; Rosell, Cristina M. CSIC ORCID ; Malvar Pintos, Rosa Ana CSIC ORCID ; Revilla Temiño, Pedro CSIC ORCID | artículo |
| 19 | openAccess |  | 11-jun-2018 | Thermal stabilization of probiotics by adsorption onto porous starches | Benavent Gil, Yaiza; Rodrigo Aliaga, Dolores CSIC ORCID; Rosell, Cristina M. CSIC ORCID | artículo |
| 20 | openAccess |  | 2014 | Effect of water content and flour particle size on gluten-free bread quality and digestibility | de la Hera, Esther; Rosell, Cristina M. CSIC ORCID ; Gomez, M. | artículo |
| 21 | openAccess |  | 11-ene-2010 | Impact of fibers on physical characteristics of fresh and staled bake off bread | Rosell, Cristina M. CSIC ORCID ; Santos, Eva | artículo |
| 22 | 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 CSIC ORCID ; Serna-Saldívar, Sergio O.; Rosell, Cristina M. CSIC ORCID | artículo |
| 23 | openAccess |  | 21-feb-2018 | Physicochemical and nutritional characteristics of banana flour during ripening | Campuzano, Ana; Rosell, Cristina M. CSIC ORCID ; Cornejo, Fabiola | artículo |
| 24 | openAccess |  | 2015 | Effect of the addition of whole-grain wheat flour and of extrusion process parameters on dietary fibre content, starch transformation and mechanical properties of a ready-to-eat breakfast cereal | Oliveira, L. C.; Rosell, Cristina M. CSIC ORCID ; Steel, C. J. | artículo |
| 25 | openAccess |  | 17-ene-2017 | Improving Carob Flour Performance for Making Gluten-Free Breads by Particle Size Fractionation and Jet Milling | Tsatsaragkou, Kleopatra; Kara,Theodora; RitzoulisIoanna, Christos; Mandala, Ioanna; Rosell, Cristina M. CSIC ORCID | artículo |
| 26 | openAccess |  | sep-2016 | Physical-chemical and microbiological characterization of black soldier fly larva reared in South-East of Spain | Garzón, Raquel CSIC ORCID ; Marín, Cuauhtemoc; Velasques,Yelitza; Pastor, Berta; Martínez López, Antonio CSIC ORCID; Rosell, Cristina M. CSIC ORCID ; Rodrigo Aliaga, Dolores CSIC ORCID | póster de congreso |
| 27 | openAccess |  | 20-may-2010 | Bean starch as ingredient for gluten-free bread | Krupa-Kozak, Urszula; Rosell, Cristina M. CSIC ORCID ; Sadowska, Jadwiga; Soral-Śmietana, Maria | artículo |
| 28 | openAccess |  | 29-may-2017 | Enzymatic Modification of Corn Starch Influences Human Fecal Fermentation Profiles | Durá, Ángela CSIC; Rose, Devin J.; Rosell, Cristina M. CSIC ORCID | artículo |
| 29 | openAccess |  | 18-jun-2010 | Physical characterization of fiber-enriched bread doughs by dual mixing and temperature constraint using the Mixolab® | Rosell, Cristina M. CSIC ORCID ; Santos, Eva; Collar, Concha CSIC ORCID | artículo |
| 30 | openAccess |  | 25-sep-2015 | Role of enzymes in improving the functionality of proteins in non-wheat dough systems | Renzetti, Stefano; Rosell, Cristina M. CSIC ORCID | artículo |
| 31 | openAccess |  | ene-2014 | Functionality of porous starch obtained by amylase or amyloglucosidase treatments | Durá, Ángela CSIC; Błaszczak, W.; Rosell, Cristina M. CSIC ORCID | artículo |
| 32 | 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 |
| 33 | openAccess |  | 16-may-2017 | Effects of Cyclodextrin Glycosiltranferase Modified Starch and Alfa and Beta Cyclodextrins on Plasma Glucose and Lipids Metabolism in Mice | Durá, Ángela CSIC; Yokoyama, W.; Rosell, Cristina M. CSIC ORCID | artículo |
| 34 | 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 |
| 35 | openAccess |  | 1-jun-2016 | Germinated, toasted and cooked chickpea as ingredients for breadmaking | Ouazib, Meriem; Garzón, Raquel CSIC ORCID ; Farid Zaidi, Farid; Rosell, Cristina M. CSIC ORCID | artículo |
| 36 | openAccess |  | dic-2011 | Rheological Properties Of Rice-Soybean Protein Composite Flours Assessed By Mixolab® And Ultrasound | Rosell, Cristina M. CSIC ORCID ; Marco, Cristina; García Álvarez, J.; Salazar, J. | artículo |
| 37 | 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 |
| 38 | openAccess | | 22-may-2011 | Impact of steaming conditions on the structure and on the properties of bread crust; in the case of a crispy roll | Le-Bail, A.; Altamirano Fortoul, Rossana CSIC ORCID; Dessev, T.; Rosell, Cristina M. CSIC ORCID ; Leray, D.; Lucas, T.; Chevallier, S.; Jury, V. | comunicación de congreso |
| 39 | openAccess |  | 17-oct-2016 | Comparison of porous starches obtained from different enzyme types and levels | Benavent Gil, Yaiza; Rosell, Cristina M. CSIC ORCID | artículo |
| 40 | openAccess |  | may-2012 | Enzymatic modifications of pea protein and its application in protein-cassava and corn starch gels | Ribotta, Pablo D.; Colombo, Andrés; Rosell, Cristina M. CSIC ORCID | artículo |
| 41 | openAccess | | 23-oct-2012 | Harina de Marolo (fruto brasileño) como ingrediente saludable para formular barritas de cereales | Pablo, E; Vilas Boas, E.V.B.; Rosell, Cristina M. CSIC ORCID | comunicación de congreso |
| 42 | closedAccess |  | sep-2012 | Significant down-regulation of γ-gliadins has minor effect on gluten and starch properties of bread wheat | Gil Humanes, Javier CSIC; Pistón, Fernando CSIC ORCID; Rosell, Cristina M. CSIC ORCID ; Barro Losada, Francisco CSIC ORCID | artículo |
| 43 | openAccess |  | 2014 | Influence of Amyloglucosidase in Bread Crust Properties | Altamirano Fortoul, Rossana CSIC ORCID; Hernando, Isabel; Rosell, Cristina M. CSIC ORCID | artículo |
| 44 | openAccess |  | 2014 | Establishing the function of proteins on the rheological and quality properties of rice based gluten free muffins | Matos, María Estela CSIC; Sanz Taberner, Teresa CSIC ORCID; Rosell, Cristina M. CSIC ORCID | artículo |
| 45 | openAccess |  | 14-mar-2014 | The shutdown of celiac disease-related gliadin epitopes in bread wheat by RNAi provides flours with increased stability and better tolerance to over-mixing | Gil Humanes, Javier CSIC; Pistón, Fernando CSIC ORCID; Barro Losada, Francisco CSIC ORCID ; Rosell, Cristina M. CSIC ORCID | artículo |
| 46 | openAccess |  | may-2014 | Cereals for developing gluten-free products and analytical tools for gluten detection | Rosell, Cristina M. CSIC ORCID ; Barro Losada, Francisco CSIC ORCID ; Sousa Martín, Carolina; Mena, M. Carmen | artículo |
| 47 | openAccess |  | 11-feb-2011 | Rheology of different hydrocolloids-rice starch blends. Effect of successive heating-cooling cycles | Rosell, Cristina M. CSIC ORCID ; Yokoyama, W.; Shoemaker, C. | artículo |
| 48 | openAccess |  | 7-may-2019 | Evaluation of starch–protein interactions as a function of pH | Bravo-Núñez, Ángela; Garzón, Raquel CSIC ORCID ; Rosell, Cristina M. CSIC ORCID ; Gómez, Manuel CSIC ORCID | artículo |
| 49 | openAccess |  | 2013 | Effect of postharvest temperature on the shelf life of gabiroba fruit (Campomanesia pubescens) | Silva, E. P. da; Cardoso, A. F. L.; Fante, C.; Rosell, Cristina M. CSIC ORCID ; Boas, E. V. B. V. | artículo |
| 50 | 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 |
