Cristina M. Rosell
Cristina M. Rosell
Institute of Agrochemistry and Food Technology (IATA-CSIC)
Verified email at iata.csic.es
TitleCited byYear
Influence of hydrocolloids on dough rheology and bread quality
CM Rosell, JA Rojas, CB De Barber
Food hydrocolloids 15 (1), 75-81, 2001
8082001
Effect of the addition of different fibres on wheat dough performance and bread quality
J Wang, CM Rosell, CB de Barber
Food chemistry 79 (2), 221-226, 2002
6152002
Different hydrocolloids as bread improvers and antistaling agents
A Guarda, CM Rosell, C Benedito, MJ Galotto
Food hydrocolloids 18 (2), 241-247, 2004
5002004
Pasting properties of different wheat flour-hydrocolloid systems
JA Rojas, CM Rosell, CB De Barber
Food Hydrocolloids 13 (1), 27-33, 1999
3751999
Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes
M Gomez, F Ronda, PA Caballero, CA Blanco, CM Rosell
Food hydrocolloids 21 (2), 167-173, 2007
3512007
Improvement of the breadmaking quality of rice flour by glucose oxidase
HS Gujral, CM Rosell
Food Research International 37 (1), 75-81, 2004
2732004
Studies on cake quality made of wheat–chickpea flour blends
M Gómez, B Oliete, CM Rosell, V Pando, E Fernández
LWT-Food Science and Technology 41 (9), 1701-1709, 2008
2622008
Assessment of hydrocolloid effects on the thermo-mechanical properties of wheat using the Mixolab
CM Rosell, C Collar, M Haros
Food Hydrocolloids 21 (3), 452-462, 2007
2552007
Breadmaking performance of protein enriched, gluten-free breads
C Marco, CM Rosell
European Food Research and Technology 227 (4), 1205-1213, 2008
2462008
Preparation of activated supports containing low pK amino groups. A new tool for protein immobilization via the carboxyl coupling method
R Fernandez-Lafuente, CM Rosell, V Rodríguez, C Santana, G Soler, ...
Enzyme and Microbial Technology 15 (7), 546-550, 1993
2461993
Functionality of rice flour modified with a microbial transglutaminase
HS Gujral, CM Rosell
Journal of Cereal Science 39 (2), 225-230, 2004
2422004
Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination
PA Caballero, M Gómez, CM Rosell
Journal of food engineering 81 (1), 42-53, 2007
2352007
Effect of HPMC addition on the microstructure, quality and aging of wheat bread
ME Barcenas, CM Rosell
Food hydrocolloids 19 (6), 1037-1043, 2005
2272005
Effect of cyclodextrinase on dough rheology and bread quality from rice flour
HS Gujral, I Guardiola, JV Carbonell, CM Rosell
Journal of Agricultural and Food Chemistry 51 (13), 3814-3818, 2003
1942003
Chemical composition and starch digestibility of different gluten-free breads
MEM Segura, CM Rosell
Plant Foods for Human Nutrition 66 (3), 224, 2011
1722011
Effect of different protein isolates and transglutaminase on rice flour properties
C Marcoa, CM Rosell
Journal of Food Engineering 84 (1), 132-139, 2008
1712008
Immobilization‐stabilization of α‐chymotrypsin by covalent attachment to aldehyde‐agarose gels
JM Guisán, A Bastida, C Cuesta, R Fernandez‐Lufuente, CM Rosell
Biotechnology and bioengineering 38 (10), 1144-1152, 1991
1641991
Assessment of the rheological profile of fibre-enriched bread doughs by response surface methodology
C Collar, E Santos, CM Rosell
Journal of Food Engineering 78 (3), 820-826, 2007
1632007
Physico-chemical properties of commercial fibres from different sources: A comparative approach
CM Rosell, E Santos, C Collar
Food Research International 42 (1), 176-184, 2009
1582009
Glucose oxidase effect on dough rheology and bread quality: a study from macroscopic to molecular level
A Bonet, CM Rosell, PA Caballero, M Gómez, I Pérez-Munuera, MA Lluch
Food Chemistry 99 (2), 408-415, 2006
1522006
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