Cristina M. Rosell
Cristina M. Rosell
Institute of Agrochemistry and Food Technology (IATA-CSIC)
Verified email at iata.csic.es
Title
Cited by
Cited by
Year
Influence of hydrocolloids on dough rheology and bread quality
CM Rosell, JA Rojas, CB De Barber
Food hydrocolloids 15 (1), 75-81, 2001
9182001
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
7392002
Different hydrocolloids as bread improvers and antistaling agents
A Guarda, CM Rosell, C Benedito, MJ Galotto
Food hydrocolloids 18 (2), 241-247, 2004
5702004
Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes
M Gómez, F Ronda, PA Caballero, CA Blanco, CM Rosell
Food hydrocolloids 21 (2), 167-173, 2007
4142007
Pasting properties of different wheat flour-hydrocolloid systems
JA Rojas, CM Rosell, CB De Barber
Food hydrocolloids 13 (1), 27-33, 1999
3781999
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
3162008
Improvement of the breadmaking quality of rice flour by glucose oxidase
HS Gujral, CM Rosell
Food Research International 37 (1), 75-81, 2004
3072004
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
2902007
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
2842007
Breadmaking performance of protein enriched, gluten-free breads
C Marco, CM Rosell
European Food Research and Technology 227 (4), 1205-1213, 2008
2722008
Functionality of rice flour modified with a microbial transglutaminase
HS Gujral, CM Rosell
Journal of Cereal Science 39 (2), 225-230, 2004
2692004
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
2621993
Effect of HPMC addition on the microstructure, quality and aging of wheat bread
ME Barcenas, CM Rosell
Food hydrocolloids 19 (6), 1037-1043, 2005
2612005
Chemical composition and starch digestibility of different gluten-free breads
MEM Segura, CM Rosell
Plant Foods for Human Nutrition 66 (3), 224, 2011
2142011
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
2142003
Effect of different protein isolates and transglutaminase on rice flour properties
C Marcoa, CM Rosell
Journal of Food Engineering 84 (1), 132-139, 2008
2042008
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
1912009
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
1842007
Establishing the function of proteins on the rheological and quality properties of rice based gluten free muffins
ME Matos, T Sanz, CM Rosell
Food Hydrocolloids 35, 150-158, 2014
1732014
Functional and rheological properties of protein enriched gluten free composite flours
C Marco, CM Rosell
Journal of Food Engineering 88 (1), 94-103, 2008
1712008
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