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DerechosPreviewFecha Public.TítuloAutor(es)Tipo
1openAccessIJFSTR2019-Calle.pdf.jpg22-may-2019Exploring the functionality of starches from corms and cormels of Xanthosoma sagittifoliumCalle, Jehannara CSIC; Benavent Gil, Yaiza; Garzón, Raquel CSIC ORCID ; Rosell, Cristina M. CSIC ORCID artículo
2openAccessPFHN2019-Gasparre.pdf.jpg16-ago-2019Quality Indicators and Heat Damage of Dried and Cooked Gluten Free SpaghettiGasparre, Nicola CSIC ORCID; Betoret, Ester CSIC ORCID; Rosell, Cristina M. CSIC ORCID artículo
3openAccessCereal Chem2019-Betoret.pdf.jpg12-ago-2019Enrichment of bread with fruits and vegetables: Trends and strategies to increase functionalityBetoret, Ester CSIC ORCID; Rosell, Cristina M. CSIC ORCID artículo
4openAccessLWT2020-Sahagun.pdf.jpg17-sep-2019Modulation of in vitro digestibility and physical characteristics of protein enriched gluten free breads by defining hydrationSahagún, Marta; Benavent Gil, Yaiza; Rosell, Cristina M. CSIC ORCID ; Gómez, Manuel CSIC ORCIDartículo
5openAccessnutrients-11-02105-v2.pdf.jpg4-sep-2019Effect of Bread Structure and In Vitro Oral Processing Methods in Bolus Disintegration and Glycemic IndexAleixandre, Andrea; Benavent-Gil, Yaiza; Rosell, Cristina M. CSIC ORCID artículo
6openAccessJCS-2019-Revilla.pdf.jpg29-jun-2019Effects of high amylopectin (waxy1) and high-quality protein (opaque2) maize mutants in agronomic performance and bakery qualityRevilla Temiño, Pedro CSIC ORCID ; Garzón, Raquel CSIC ORCID ; Rosell, Cristina M. CSIC ORCID ; Malvar Pintos, Rosa Ana CSIC ORCID artículo
7openAccessfoods-08-00155-v2.pdf.jpg7-may-2019Evaluation of starch–protein interactions as a function of pHBravo-Núñez, Ángela; Garzón, Raquel CSIC ORCID ; Rosell, Cristina M. CSIC ORCID ; Gómez, Manuel CSIC ORCIDartículo
8openAccessFood Hydrocolloids 2019-Gasparre.pdf.jpg28-jun-2019Role of hydrocolloids in gluten free noodles made with tiger nut flour as non-conventional powderGasparre, Nicola CSIC ORCID; Rosell, Cristina M. CSIC ORCID artículo
9openAccessFH2020-Calle.pdf.jpg22-jul-2019Development of gluten free breads from Colocasia esculenta flour blended with hydrocolloids and enzymesCalle, Jehannara CSIC; Benavent Gil, Yaiza; Rosell, Cristina M. CSIC ORCID artículo
10openAccessFood_Res_Int_2019-Cornejo.pdf.jpg10-ene-2019Evaluation of the physicochemical and nutritional changes in two amaranth species (Amaranthus quitensis and Amaranthus caudatus) after germinationCornejo, Fabiola; Novillo, Geovanna; Villacrés, Elena; Rosell, Cristina M. CSIC ORCID artículo

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