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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 |  | 17-oct-2016 | Comparison of porous starches obtained from different enzyme types and levels | Benavent Gil, Yaiza; Rosell, Cristina M. CSIC ORCID | artículo |
| 3 | 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 |
| 4 | openAccess |  | feb-2011 | Ultrasonic study of wheat flour properties | García Álvarez, Javier; Salazar, J.; Rosell, Cristina M. CSIC ORCID | artículo |
| 5 | 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 |
| 6 | 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 |
| 7 | 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 |
| 8 | openAccess |  | 2015 | Physicochemical properties of long rice grain varieties in relation to gluten free bread quality | Cornejo, Fabiola; Rosell, Cristina M. CSIC ORCID | artículo |
| 9 | openAccess |  | 22-may-2019 | Exploring the functionality of starches from corms and cormels of Xanthosoma sagittifolium | Calle, Jehannara CSIC; Benavent Gil, Yaiza; Garzón, Raquel CSIC ORCID ; Rosell, Cristina M. CSIC ORCID | artículo |
| 10 | 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 |
| 11 | 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 |
| 12 | openAccess |  | 2013 | Quality Indicators of Rice-Based Gluten-Free Bread-Like Products: Relationships Between Dough Rheology and Quality Characteristics | Matos, María Estela CSIC; Rosell, Cristina M. CSIC ORCID | artículo |
| 13 | 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 |
| 14 | openAccess |  | 2014 | Influence of Amyloglucosidase in Bread Crust Properties | Altamirano Fortoul, Rossana CSIC ORCID; Hernando, Isabel; Rosell, Cristina M. CSIC ORCID | artículo |
| 15 | 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 |
| 16 | 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 |
| 17 | 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 |
| 18 | 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 |
| 19 | openAccess |  | 9-mar-2016 | Physico-chemical properties of corn starch modified with cyclodextrin glycosyltransferase | Durá, Ángela CSIC; Rosell, Cristina M. CSIC ORCID | artículo |
| 20 | openAccess |  | dic-2015 | Starch digestibility index and antioxidative properties of partially baked wheat-flour bakery with an addition of dietary fibre | Borczak, Barbara; Sikora, Elżbieta; Sikora, Marek; Kapusta-Duch, Joanna; Rosell, Cristina M. CSIC ORCID | artículo |
| 21 | openAccess |  | 2014 | Effect of Different Extrusion Treatments and Particle Size Distribution on the Physicochemical Properties of Rice Flour | Martínez, Mario M.; Calviño, Adelina CSIC; Rosell, Cristina M. CSIC ORCID ; Gómez, Manuel CSIC ORCID | artículo |
| 22 | openAccess |  | jul-2012 | Relationship between instrumental parameters and sensory characteristics in gluten-free breads | Matos, María Estela CSIC; Rosell, Cristina M. CSIC ORCID | artículo |
| 23 | openAccess |  | nov-2012 | Impact of Legume Flours on Quality and In Vitro Digestibility of Starch and Protein from Gluten-Free Cakes | Arocha Gularte, Marcia; Gómez, Manuel CSIC ORCID; Rosell, Cristina M. CSIC ORCID | artículo |
| 24 | openAccess |  | ago-2015 | Jet milling effect on wheat flour characteristics and starch hydrolysis | Angelidis,Georgios; Protonotariou, Styliani; Mandala, Ioanna; Rosell, Cristina M. CSIC ORCID | artículo |
| 25 | 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 |
| 26 | openAccess |  | ene-2012 | Effect of the amount of steam during baking on bread crust features and water diffusion | Altamirano Fortoul, Rossana CSIC ORCID; Le-Bail, A.; Chevallier, S.; Rosell, Cristina M. CSIC ORCID | artículo |
| 27 | openAccess |  | abr-2011 | Physico-chemical changes in breads from bake off technologies during storage | Altamirano Fortoul, Rossana CSIC ORCID; Rosell, Cristina M. CSIC ORCID | artículo |
| 28 | openAccess |  | 21-mar-2017 | Changes in physicochemical properties and in vitro starch digestion of native and extruded maize flours subjected to branching enzyme and maltogenic α-amylase treatment | Román, Laura; Martínez, Mario M.; Rosell, Cristina M. CSIC ORCID ; Gómez, Manuel CSIC ORCID | artículo |
| 29 | openAccess |  | 2013 | Application of dairy proteins as technological and nutritional improvers of calcium-supplemented gluten-free bread | Krupa-Kozak, Urszula; Baczek, N.; Rosell, Cristina M. CSIC ORCID | artículo |
| 30 | openAccess |  | abr-2011 | Physicochemical properties and enzymatic hydrolysis of different starches in the presence of hydrocolloids | Arocha Gularte, Marcia; Rosell, Cristina M. CSIC ORCID | artículo |
| 31 | openAccess |  | 18-jun-2010 | Effects of enzymatic modification of soybean protein on the pasting and rheological profile of starch-protein systems | Ribotta, Pablo D.; Rosell, Cristina M. CSIC ORCID | artículo |
| 32 | 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 |
| 33 | openAccess |  | 9-jun-2016 | Glycemic Response to Corn Starch Modified with Cyclodextrin Glycosyltransferase and its Relationship to Physical Properties | Durá, Ángela CSIC; Yokoyama, W.; Rosell, Cristina M. CSIC ORCID | artículo |
| 34 | 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 |
| 35 | 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 |
| 36 | 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 |
| 37 | 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 |
| 38 | 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 |
| 39 | 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 |
| 40 | openAccess |  | may-2010 | Pasting properties of transgenic lines of a commercial bread wheat expressing combinations of HMW glutenin subunit genes | León, Elena; Pistón, Fernando CSIC ORCID; Aouni, Racha; Shewry, Peter R.; Rosell, Cristina M. CSIC ORCID ; Martín, Antonio CSIC ORCID; Barro Losada, Francisco CSIC ORCID | artículo |
| 41 | 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 |
| 42 | 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 |
| 43 | 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 |
| 44 | openAccess | | oct-2012 | Effect of different fibers on batter and gluten-free layer cake properties | Gularte, Márcia Arocha; de la Hera, Esther; Gómez, Manuel CSIC ORCID; Rosell, Cristina M. CSIC ORCID | artículo |
| 45 | openAccess |  | 2013 | Texture of Bread Crust: Puncturing Settings Effect and Its Relationship to Microstructure | Altamirano Fortoul, Rossana CSIC ORCID; Hernando, Isabel; Rosell, Cristina M. CSIC ORCID | artículo |
| 46 | openAccess |  | ene-2014 | Functionality of porous starch obtained by amylase or amyloglucosidase treatments | Durá, Ángela CSIC; Błaszczak, W.; Rosell, Cristina M. CSIC ORCID | artículo |
| 47 | 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 |
| 48 | 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 |
| 49 | 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 |
| 50 | 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 |
