1. Addressing challenges for rice production and utilization in the 21st century. (July 2022) Authors: Bao, Jinsong; Ohtsubo, Ken'ichi; Rosell, Cristina M. Journal: Journal of cereal science Issue: Volume 106(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. An integrated instrumental and sensory approach to describe the effects of chickpea flour, psyllium, and their combination at reducing gluten-free bread staling. (June 2021) Authors: Santos, Fernanda G.; Aguiar, Etiene V.; Braga, Anna Rafaela C.; Alencar, Natália M.M.; Rosell, Cristina M.; Capriles, Vanessa D. Journal: Food packaging and shelf life Issue: Volume 28(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Broccoli leaf powder as an attractive by‐product ingredient: effect on batter behaviour, technological properties and sensory quality of gluten‐free mini sponge cake. (27th September 2018) Authors: Krupa‐Kozak, Urszula; Drabińska, Natalia; Rosell, Cristina M.; Fadda, Costantino; Anders, Andrzej; Jeliński, Tomasz; Ostaszyk, Anita Journal: International journal of food science & technology Issue: Volume 54:Number 4(2019) Page Start: 1121 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Combination of extrusion and cyclodextrin glucanotransferase treatment to modify wheat flours functionality. (15th May 2016) Authors: Román, Laura; Dura, Ángela; Martínez, Mario M.; Rosell, Cristina M.; Gómez, Manuel Journal: Food chemistry Issue: Volume 199(2016) Page Start: 287 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Combination of extrusion and cyclodextrin glucanotransferase treatment to modify wheat flours functionality. (15th May 2016) Authors: Román, Laura; Dura, Ángela; Martínez, Mario M.; Rosell, Cristina M.; Gómez, Manuel Journal: Food chemistry Issue: Volume 199(2016) Page Start: 287 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Comparison of porous starches obtained from different enzyme types and levels. (10th February 2017) Authors: Benavent-Gil, Yaiza; Rosell, Cristina M. Journal: Carbohydrate polymers Issue: Volume 157(2017) Page Start: 533 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Developing gluten free bakery improvers by hydrothermal treatment of rice and corn flours. (November 2016) Authors: Bourekoua, Hayat; Benatallah, Leila; Zidoune, Mohammed Nasreddine; Rosell, Cristina M. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 73(2016) Page Start: 342 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Developing gluten free bakery improvers by hydrothermal treatment of rice and corn flours. (November 2016) Authors: Bourekoua, Hayat; Benatallah, Leila; Zidoune, Mohammed Nasreddine; Rosell, Cristina M. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 73(2016) Page Start: 342 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Development of gluten free breads from Colocasia esculenta flour blended with hydrocolloids and enzymes. (January 2020) Authors: Calle, Jehannara; Benavent-Gil, Yaiza; Rosell, Cristina M. Journal: Food hydrocolloids Issue: Volume 98(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. 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) ↗