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DerechosPreviewFecha Public.TítuloAutor(es)Tipo
1openAccessFood Bioprocess Technol-2014-Altamirano.pdf.jpg2014Influence of Amyloglucosidase in Bread Crust PropertiesAltamirano Fortoul, Rossana CSIC ORCID; Hernando, Isabel; Rosell, Cristina M. CSIC ORCID artículo
2openAccessFood Bioprocess Technol-2014-Martinez.pdf.jpg2014Effect of Different Extrusion Treatments and Particle Size Distribution on the Physicochemical Properties of Rice FlourMartínez, Mario M.; Calviño, Adelina CSIC; Rosell, Cristina M. CSIC ORCID ; Gómez, Manuel CSIC ORCIDartículo
3openAccessFood Hydrocolloids-2014-150.pdf.jpg2014Establishing the function of proteins on the rheological and quality properties of rice based gluten free muffinsMatos, María Estela CSIC; Sanz Taberner, Teresa CSIC ORCID; Rosell, Cristina M. CSIC ORCID artículo
4openAccessJ Cereal Science-2014-354.pdf.jpgmay-2014Cereals for developing gluten-free products and analytical tools for gluten detectionRosell, Cristina M. CSIC ORCID ; Barro Losada, Francisco CSIC ORCID ; Sousa Martín, Carolina; Mena, M. Carmenartículo
5openAccessCarbohydrate polymers-2013-CM Rosell.pdf.jpgene-2014Functionality of porous starch obtained by amylase or amyloglucosidase treatmentsDurá, Ángela CSIC; Błaszczak, W.; Rosell, Cristina M. CSIC ORCID artículo
6openAccessreduced_gliadin_Gil.pdf.jpg12-mar-2014Reduced-gliadin wheat bread: An alternative to the gluten-free diet for consumers suffering gluten-related pathologiesGil Humanes, Javier CSIC; Pistón, Fernando CSIC ORCID; Altamirano Fortoul, Rossana CSIC ORCID; Real, Ana; Comino, Isabel; Sousa Martín, Carolina; Rosell, Cristina M. CSIC ORCID ; Barro Losada, Francisco CSIC ORCID artículo
7openAccessFood Chemistry-2013-526.pdf.jpg2014Effect of water content and flour particle size on gluten-free bread quality and digestibilityde la Hera, Esther; Rosell, Cristina M. CSIC ORCID ; Gomez, M.artículo
8openAccessJ Food Eng 2014-Martinez.pdf.jpg2014Modification of wheat flour functionality and digestibility through different extrusion conditionsMartínez, Mario M.; Rosell, Cristina M. CSIC ORCID ; Gómez, Manuel CSIC ORCIDartículo
9openAccess26-nov-2014Enzymes in gluten-free bread makingRosell, Cristina M. CSIC ORCID presentación
10openAccessJ 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. CSIC ORCID ; Vilas Boas, E.V.B.artículo
11openAccessshutdown_celiac_Gil.pdf.jpg14-mar-2014The shutdown of celiac disease-related gliadin epitopes in bread wheat by RNAi provides flours with increased stability and better tolerance to over-mixingGil Humanes, Javier CSIC; Pistón, Fernando CSIC ORCID; Barro Losada, Francisco CSIC ORCID ; Rosell, Cristina M. CSIC ORCID artículo
12openAccessJFSA 2015-Matos.pdf.jpg2014Understanding gluten-free dough for reaching breads with physical quality and nutritional balanceMatos, María Estela CSIC; Rosell, Cristina M. CSIC ORCID artículo
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