Rosell, Cristina M.: search on Z-Library

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1

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, Ludmilla C., Rosell, Cristina M., Steel, Caroline J.

Journal:

International Journal of Food Science & Technology

Year:

2015

Language:

english

File:

PDF, 301 KB

english, 2015

2

Functionality of different emulsifiers on the performance of breadmaking and wheat bread quality

Manuel Gómez, Silvia del Real, Cristina M. Rosell, Felicidad Ronda, Carlos A. Blanco, Pedro A. Caballero.

Journal:

European Food Research and Technology

Year:

2004

Language:

english

File:

PDF, 558 KB

english, 2004

3

Different approaches for increasing the shelf life of partially baked bread: Low temperatures and hydrocolloid addition

María Eugenia Bárcenas, Cristina M. Rosell

Journal:

Year:

2007

Language:

english

File:

PDF, 152 KB

english, 2007

4

Frozen Dough and Partially Baked Bread: An Update

Rosell, Cristina M., Gómez, Manuel

Journal:

Food Reviews International

Year:

2007

Language:

english

File:

PDF, 171 KB

english, 2007

5

Cereals for developing gluten-free products and analytical tools for gluten detection

Rosell, Cristina M., Barro, Francisco, Sousa, Carolina, Mena, Ma Carmen

Journal:

Journal of Cereal Science

Year:

2014

Language:

english

File:

PDF, 750 KB

english, 2014

6

Effect of different protein isolates and transglutaminase on rice flour properties

Cristina Marcoa, Cristina M. Rosell

Journal:

Journal of Food Engineering

Year:

2008

Language:

english

File:

PDF, 192 KB

english, 2008

7

Effect of different fibers on batter and gluten-free layer cake properties

Márcia Arocha Gularte, Esther de la Hera, Manuel Gómez, Cristina M. Rosell

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2012

Language:

english

File:

PDF, 211 KB

english, 2012

8

Influence of different hydrocolloids on major wheat dough components (gluten and starch)

María Eugenia Bárcenas, Jessica De la O-Keller, Cristina M. Rosell

Journal:

Journal of Food Engineering

Year:

2009

Language:

english

File:

PDF, 300 KB

english, 2009

9

Development of gluten free breads from Colocasia esculenta flour blended with hydrocolloids and enzymes

Calle, Jehannara, Benavent-Gil, Yaiza, Rosell, Cristina M.

Journal:

Food Hydrocolloids

Year:

2020

Language:

english

File:

PDF, 349 KB

english, 2020

10

Establishing the function of proteins on the rheological and quality properties of rice based gluten free muffins

Matos, María E., Sanz, Teresa, Rosell, Cristina M.

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.10 MB

english, 2014

11

Effect of the addition of different fibres on wheat dough performance and bread quality

Jinshui Wang, Cristina M Rosell, Carmen Benedito de Barber

Journal:

Year:

2002

Language:

english

File:

PDF, 110 KB

english, 2002

12

Quality Indicators of Rice-Based Gluten-Free Bread-Like Products: Relationships Between Dough Rheology and Quality Characteristics

Matos, MarÃa Estela, Rosell, Cristina M.

Journal:

Food and Bioprocess Technology

Year:

2013

Language:

english

File:

PDF, 577 KB

english, 2013

13

Effects of germination on the nutritive value and bioactive compounds of brown rice breads

Cornejo, Fabiola, Caceres, Patricio J., Martínez-Villaluenga, Cristina, Rosell, Cristina M., Frias, Juana

Journal:

Year:

2015

Language:

english

File:

PDF, 569 KB

english, 2015

14

Physicochemical and Nutritional Characteristics of Banana Flour During Ripening

Campuzano, Ana, Rosell, Cristina M., Cornejo, Fabiola

Journal:

Year:

2018

Language:

english

File:

PDF, 1.31 MB

english, 2018

15

Insects as ingredients for bakery goods. A comparison study of H. illucens , A. domestica and T. molitor flours

González, Cristina M., Garzón, Raquel, Rosell, Cristina M.

Journal:

Innovative Food Science & Emerging Technologies

Year:

2018

Language:

english

File:

PDF, 1.22 MB

english, 2018

16

From operculum and body tail movements to different coupling of physical activity and respiratory frequency in farmed gilthead sea bream and European sea bass. Insights on aquaculture biosensing

Ferrer, Miguel A., Calduch-Giner, Josep A., DÃaz, Moises, Sosa, Javier, Rosell-Moll, Enrique, Santana Abril, Judith, Santana Sosa, Graciela, Bautista Delgado, TomÃ¡s, Carmona, Cristina, Martos-Sitcha

Journal:

Computers and Electronics in Agriculture

Year:

2020

File:

PDF, 1.54 MB

2020

17

Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes

Manuel Gómez, Felicidad Ronda, Pedro A. Caballero, Carlos A. Blanco, Cristina M. Rosell

Journal:

Food Hydrocolloids

Year:

2007

Language:

english

File:

PDF, 193 KB

english, 2007

18

Effect of postharvest temperature on the shelf life of gabiroba fruit (Campomanesia pubescens)

Silva, Edson Pablo da, Cardoso, Andre Feres Lopes, Fante, Camila, Rosell, Cristina Molina, Vilas Boas, Eduardo Valério de Barros

Journal:

Food Science and Technology (Campinas)

Year:

2013

Language:

english

File:

PDF, 1.02 MB

english, 2013

19

High-Quality Gluten-Free Sponge Cakes without Sucrose: Inulin-Type Fructans as Sugar Alternatives

Krupa-Kozak, Urszula, DrabiÅska, Natalia, Rosell, Cristina M., PiÅat, Beata, Starowicz, MaÅgorzata, JeliÅski, Tomasz, Szmatowicz, Beata

Journal:

Year:

2020

File:

PDF, 1.31 MB

2020

20

Bread quality and dough rheology of enzyme-supplemented wheat flour

Pedro A. Caballero, Manuel Gómez, Cristina M. Rosell

Journal:

European Food Research and Technology

Year:

2007

Language:

english

File:

PDF, 276 KB

english, 2007

21

Effect of temperature and consistency on wheat dough performance

Cristina M. Rosell, Concha Collar

Journal:

International Journal of Food Science & Technology

Year:

2009

Language:

english

File:

PDF, 525 KB

english, 2009

22

Effect of frozen storage time on the bread crumb and aging of par-baked bread

María Eugenia Bárcenas, Cristina M. Rosell

Journal:

Year:

2006

Language:

english

File:

PDF, 223 KB

english, 2006

23

Effect of freezing and frozen storage on the staling of part-baked bread

Marı́a Eugenia Bárcenas, Mónica Haros, Carmen Benedito, Cristina M Rosell

Journal:

Food Research International

Year:

2003

Language:

english

File:

PDF, 198 KB

english, 2003

24

Effect of high pressure processing on wheat dough and bread characteristics

María Eugenia Bárcenas, Rossana Altamirano-Fortoul, Cristina M. Rosell

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2010

Language:

english

File:

PDF, 1023 KB

english, 2010

25

Particle size distribution of rice flour affecting the starch enzymatic hydrolysis and hydration properties

de la Hera, Esther, Gomez, Manuel, Rosell, Cristina M.

Journal:

Carbohydrate Polymers

Year:

2013

Language:

english

File:

PDF, 612 KB

english, 2013

26

An approach to studying the effect of different bread improvers on the staling of pre-baked frozen bread

María Eugenia Bárcenas, Mónica Haros, Cristina M. Rosell

Journal:

European Food Research and Technology

Year:

2003

Language:

english

File:

PDF, 191 KB

english, 2003

27

Impact of Legume Flours on Quality and In Vitro Digestibility of Starch and Protein from Gluten-Free Cakes

Gularte, Márcia Arocha, Gómez, Manuel, Rosell, Cristina M.

Journal:

Food and Bioprocess Technology

Year:

2012

Language:

english

File:

PDF, 416 KB

english, 2012

28

Flour and Breads and their Fortification in Health and Disease Prevention || Trends in Science of Doughs and Bread Quality

Rosell, Cristina M.

Year:

2019

File:

PDF, 581 KB

2019

29

Replacing Wheat Flour with Debittered and Fermented Lupin: Effects on Breadâs Physical and Nutritional Features

VillacrÃ©s, Elena, Cueva, PaÃºl, DÃaz, Milene, Rosell, Cristina M.

Journal:

Plant Foods for Human Nutrition

Year:

2020

File:

PDF, 253 KB

2020

30

Mutations in the tyrosine kinase domain of the EGFR gene associated with gefitinib response in non-small-cell lung cancer

Rosell, Rafael, Ichinose, Yukito, Taron, Miquel, Sarries, Carme, Queralt, Cristina, Mendez, Pedro, Sanchez, Jose Miguel, Nishiyama, Ken-ichi, Moran, Teresa, Cirauqui, Beatriz, Mate, Jose Luis, Besse,

Journal:

Year:

2005

Language:

english

File:

PDF, 425 KB

english, 2005

31

Lysophosphatidic acid-induced increase in adult hippocampal neurogenesis facilitates the forgetting of cocaine-contextual memory

Ladrón de Guevara-Miranda, David, Moreno-Fernández, Román Darío, Gil-Rodríguez, Sara, Rosell-Valle, Cristina, Estivill-Torrús, Guillermo, Serrano, Antonia, Pavón, Francisco J., Rodríguez de Fonseca, F

Journal:

Addiction Biology

Year:

2018

Language:

english

File:

PDF, 1.91 MB

english, 2018

32

Effect of microbial transglutaminase on the protein fractions of rice, pea and their blends

Cristina Marco, Gabriela Pérez, Pablo Ribotta, Cristina M Rosell

Journal:

Journal of the Science of Food and Agriculture

Year:

2007

Language:

english

File:

PDF, 286 KB

english, 2007

33

Functionality of Cereal Based Non-gluten Dough Systems

Taylor, John, Rosell, Cristina

Journal:

Journal of Cereal Science

Year:

2015

Language:

english

File:

PDF, 126 KB

english, 2015

34

Role of hydrocolloids in gluten free noodles made with tiger nut flour as non-conventional powder

Gasparre, Nicola, Rosell, Cristina M.

Journal:

Food Hydrocolloids

Year:

2019

Language:

english

File:

PDF, 1.06 MB

english, 2019

35

Breadmaking performance of protein enriched, gluten-free breads

Cristina Marco, Cristina M. Rosell

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 561 KB

english, 2008

36

Structural changes in the wheat dough and bread with the addition of alpha-amylases

Wioletta Błaszczak, Jadwiga Sadowska, Cristina M. Rosell, Józef Fornal

Journal:

European Food Research and Technology

Year:

2004

Language:

english

File:

PDF, 769 KB

english, 2004

37

Turning a rock shelter into a home. Neanderthal use of space in Abric Romaní levels M and O

Gabucio, Maria Joana, Fernández-Laso, María Cristina, Rosell, Jordi

Journal:

Historical Biology

Year:

2017

Language:

english

File:

PDF, 6.05 MB

english, 2017

38

Evaluation of the physicochemical and nutritional changes in two amaranth species (Amaranthus quitensis and Amaranthus caudatus) after germination

Cornejo, Fabiola, Novillo, Geovanna, Villacrés, Elena, Rosell, Cristina M.

Journal:

Food Research International

Year:

2019

Language:

english

File:

PDF, 929 KB

english, 2019

39

Physico-chemical changes in breads from bake off technologies during storage

Rossana Altamirano-Fortoul, Cristina M. Rosell

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2011

Language:

english

File:

PDF, 263 KB

english, 2011

40

Application of Bifidobacterium strains to the breadmaking process

María Consuelo Palacios, Yolanda Sanz, Mónica Haros, Cristina M. Rosell

Journal:

Process Biochemistry

Year:

2006

Language:

english

File:

PDF, 156 KB

english, 2006

41

Unravelling long-term source removal effects and chlorinated methanes natural attenuation processes by C and Cl stable isotopic patterns at a complex field site

Rodríguez-Fernández, Diana, Torrentó, Clara, Palau, Jordi, Marchesi, Massimo, Soler, Albert, Hunkeler, Daniel, Domènech, Cristina, Rosell, Mònica

Journal:

Science of The Total Environment

Year:

2018

Language:

english

File:

PDF, 2.03 MB

english, 2018

42

Functional and rheological properties of protein enriched gluten free composite flours

Cristina Marco, Cristina M. Rosell

Journal:

Journal of Food Engineering

Year:

2008

Language:

english

File:

PDF, 584 KB

english, 2008

43

Use of hydrocolloids as bread improvers in interrupted baking process with frozen storage

Marı́a Eugenia Bárcenas, Carmen Benedito, Cristina M Rosell

Journal:

Food Hydrocolloids

Year:

2004

Language:

english

File:

PDF, 197 KB

english, 2004

44

Carbon and chlorine isotope fractionation patterns associated with different engineered chloroform transformation reactions

Torrentó, Clara, Palau, Jordi, Rodríguez-Fernández, Diana, Heckel, Benjamin, Meyer, Armin H., Domenech, Cristina, Rosell, Monica, Soler, Albert, Elsner, Martin, Hunkeler, Daniel

Journal:

Environmental Science & Technology

Year:

2017

Language:

english

File:

PDF, 2.53 MB

english, 2017

45

Extending shelf life of chapatti by partial baking and frozen storage

Hardeep Singh Gujral, Geetu Surinder Singh, Cristina M. Rosell

Journal:

Journal of Food Engineering

Year:

2008

Language:

english

File:

PDF, 283 KB

english, 2008

46

Assessment of hydrocolloid effects on the thermo-mechanical properties of wheat using the Mixolab

Cristina M. Rosell, Concepción Collar, Mónica Haros

Journal:

Food Hydrocolloids

Year:

2007

Language:

english

File:

PDF, 300 KB

english, 2007

47

Performance of Granular Starch with Controlled Pore Size during Hydrolysis with Digestive Enzymes

Benavent-Gil, Yaiza, Rosell, Cristina M.

Journal:

Plant Foods for Human Nutrition

Year:

2017

Language:

english

File:

PDF, 670 KB

english, 2017

48

Ni-bearing phyllosilicates (“garnierites”): New insights from thermal analysis, μRaman and IR spectroscopy

Villanova-de-Benavent, Cristina, Jawhari, Tariq, Roqué-Rosell, Josep, Galí, Salvador, Proenza, Joaquín A.

Journal:

Applied Clay Science

Year:

2019

Language:

english

File:

PDF, 15.03 MB

english, 2019

49

Use of flour from cormels of Xanthosoma sagittifolium (L.) Schott and Colocasia esculenta (L.) Schott to develop pastes foods: Physico-chemical, functional and nutritional characterization

Calle, Jehannara, Benavent-Gil, Yaiza, Rosell, Cristina M.

Journal:

Year:

2020

File:

PDF, 2.68 MB

2020

50

Physicochemical Properties of Wheat Gluten Proteins Modified by Protease From Sierra ( Scomberomorus sierra ) Fish

Cabrera-Chávez, Francisco, Ezquerra-Brauer, Josafat Marina, Herrera-Urbina, Ronaldo, Rosell, Cristina M., Rouzaud-Sández, Ofelia

Journal:

International Journal of Food Properties

Year:

2010

Language:

english

File:

PDF, 384 KB

english, 2010

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