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		Derechos	Preview	Fecha Public.	Título	Autor(es)	Tipo
	1	closedAccess		22-feb-2018	Impact of structure of gluten-free breads on its oral trajectory and sensory perception	Puerta, Patricia CSIC ORCID; Garzón, Raquel CSIC ORCID ; Rosell, Cristina M. CSIC ORCID ; Fiszman, Susana CSIC ORCID ; Tárrega, Amparo CSIC ORCID	comunicación de congreso
	2	openAccess		10-ago-2018	Quantifying the surface properties of enzymatically-made porous starches	Martínez-Alejo, Juan Manuel; Benavent Gil, Yaiza; Rosell, Cristina M. CSIC ORCID ; Carvajal,Teresa; Martínez, Mario M.	artículo
	3	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; Marín, Cuauhtemoc; Garzón, Raquel CSIC ORCID ; Rosell, Cristina M. CSIC ORCID ; Rodrigo Aliaga, Dolores CSIC ORCID; Martínez López, Antonio CSIC ORCID	artículo
	4	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
	5	openAccess		24-abr-2018	Understanding the effect of emulsifiers on bread aeration during breadmaking	Garzón, Raquel CSIC ORCID ; Hernando, Isabel; Llorca, Empar; Rosell, Cristina M. CSIC ORCID	artículo
	6	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
	7	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
	8	openAccess		27-sep-2018	Broccoli leaf powder as an attractive by‐product ingredient: effect on batter behaviour, technological properties and sensory quality of gluten‐free mini sponge cake	Krupa-Kozak, Urszula; Drabińska, Natalia; Rosell, Cristina M. CSIC ORCID ; Fadda, Costantino; Anders, Andrzej; Jeliński, Tomasz; Ostaszyk, Anita	artículo
	9	openAccess		1-jul-2018	Modifying gluten-free bread structure by different baking conditions: impact on oral processing and sensory perception	Puerta, Patricia CSIC ORCID; Garzón, Raquel CSIC ORCID ; Rosell, Cristina M. CSIC ORCID ; Fiszman, Susana CSIC ORCID ; Tárrega, Amparo CSIC ORCID	comunicación de congreso
	10	openAccess		21-feb-2018	Physicochemical and nutritional characteristics of banana flour during ripening	Campuzano, Ana; Rosell, Cristina M. CSIC ORCID ; Cornejo, Fabiola	artículo
	11	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
	12	openAccess		13-nov-2018	Inulin enrichment of gluten free breads: Interaction between inulin and yeast	Morreale, Federico; Benavent Gil, Yaiza; Rosell, Cristina M. CSIC ORCID	artículo
	13	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
	14	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

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