1. Development of gluten‐free bread using low‐pressure homogenized rice flour supplemented with faba bean flour. Issue 2 (15th November 2021) Authors: Boulemkahel, Souad; Garzon, Raquel; Benatallah, Leila; Rosell, Cristina M. Journal: Cereal chemistry Issue: Volume 99:Issue 2(2022) Page Start: 368 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Effect of the addition of different sodium alginates on viscoelastic, structural features and hydrolysis kinetics of corn starch gels. (June 2022) Authors: Montes, Leticia; Santamaria, Maria; Garzon, Raquel; Rosell, Cristina M.; Moreira, Ramón Journal: Food bioscience Issue: Volume 47(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Estimation of viscosity and hydrolysis kinetics of corn starch gels based on microstructural features using a simplified model. (1st December 2021) Authors: Santamaria, Maria; Garzon, Raquel; Moreira, Ramón; Rosell, Cristina M. Journal: Carbohydrate polymers Issue: Volume 273(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Exploring the potential of arabinoxylan as structuring agent in model systems for gluten-free yeast-leavened breads. (September 2020) Authors: Espinosa-Ramírez, Johanan; Garzon, Raquel; Serna-Saldivar, Sergio O.; Rosell, Cristina M. Journal: Journal of cereal science Issue: Volume 95(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Functional and nutritional replacement of gluten in gluten-free yeast-leavened breads by using β-conglycinin concentrate extracted from soybean flour. (November 2018) Authors: Espinosa-Ramírez, Johanan; Garzon, Raquel; Serna-Saldivar, Sergio O.; Rosell, Cristina M. Journal: Food hydrocolloids Issue: Volume 84(2018) Page Start: 353 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Interaction of dough acidity and microalga level on bread quality and antioxidant properties. (15th May 2021) Authors: Garzon, Raquel; Skendi, Adriana; Antonio Lazo-Velez, Marco; Papageorgiou, Maria; Rosell, Cristina M. Journal: Food chemistry Issue: Volume 344(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Mimicking gluten functionality with β-conglycinin concentrate: Evaluation in gluten free yeast-leavened breads. (April 2018) Authors: Espinosa-Ramírez, Johanan; Garzon, Raquel; Serna-Saldivar, Sergio O.; Rosell, Cristina M. Journal: Food research international Issue: Volume 106(2018) Page Start: 64 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Performance of Starch Gels on In Vitro Enzymatic Hydrolysis Assessed by Rheological Methodologies. (30th November 2022) Authors: Santamaria, Maria; Montes, Leticia; Garzon, Raquel; Moreira, Ramón; Rosell, Cristina M. Journal: Stärke Issue: Volume 75:Number 1/2(2023) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Rapid assessment of starch pasting using a rapid force analyzer. Issue 2 (4th November 2020) Authors: Garzon, Raquel; Rosell, Cristina M. Journal: Cereal chemistry Issue: Volume 98:Issue 2(2021) Page Start: 305 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Rapid test to record the impact of bakery additives on starch gelatinization: Amylases, hydrocolloids and emulsifiers. (September 2022) Authors: Gasparre, Nicola; Garzon, Raquel; Santamaría, María; Rosell, Cristina M. Journal: Journal of cereal science Issue: Volume 107(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗