Understanding gluten-free dough for reaching breads with physical quality and nutritional balance.
- Published in:
- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 4, p. 653, doi. 10.1002/jsfa.6732
- By:
- Publication type:
- Article
Works matching AU Rosell, Cristina M.
Results: 77
1
2
Developing fruit-based nutritious snack bars.
- Published in:
- Journal of the Science of Food & Agriculture, 2014, v. 94, n. 1, p. 52, doi. 10.1002/jsfa.6282
- By:
- Publication type:
- Article
3
Effect of microbial transglutaminase on the protein fractions of rice, pea and their blends.
- Published in:
- Journal of the Science of Food & Agriculture, 2007, v. 87, n. 14, p. 2576, doi. 10.1002/jsfa.3006
- By:
- Publication type:
- Article
4
Rebuilding gluten network of damaged wheat by means of glucose oxidase treatment.
- Published in:
- Journal of the Science of Food & Agriculture, 2007, v. 87, n. 7, p. 1301, doi. 10.1002/jsfa.2846
- By:
- Publication type:
- Article
5
Modification of pasting properties of wheat starch by cyclodextrin glycosyltransferase.
- Published in:
- Journal of the Science of Food & Agriculture, 2004, v. 84, n. 13, p. 1685, doi. 10.1002/jsfa.1861
- By:
- Publication type:
- Article
6
Amylase activities in insect ( Aelia and Eurygaster)-damaged wheat.
- Published in:
- Journal of the Science of Food & Agriculture, 2002, v. 82, n. 9, p. 977, doi. 10.1002/jsfa.1138
- By:
- Publication type:
- Article
7
Comparison of muscle proteolytic and lipolytic enzyme levels in raw hams from Iberian and White pigs.
- Published in:
- Journal of the Science of Food & Agriculture, 1998, v. 76, n. 1, p. 117, doi. 10.1002/(SICI)1097-0010(199801)76:1<117::AID-JSFA910>3.0.CO;2-6
- By:
- Publication type:
- Article
8
Enzymatic Hydrolysis of Plant Proteins: Tailoring Characteristics, Enhancing Functionality, and Expanding Applications in the Food Industry.
- Published in:
- 2025
- By:
- Publication type:
- Literature Review
9
Fat replacers in baked products: their impact on rheological properties and final product quality.
- Published in:
- Critical Reviews in Food Science & Nutrition, 2023, v. 63, n. 25, p. 7653, doi. 10.1080/10408398.2022.2048353
- By:
- Publication type:
- Article
10
Non-animal proteins as cutting-edge ingredients to reformulate animal-free foodstuffs: Present status and future perspectives.
- Published in:
- 2022
- By:
- Publication type:
- Literature Review
11
Lupin flour as a wheat substitute in conventional and sourdough breadmaking: impact on bread physicochemical properties and volatile profile.
- Published in:
- European Food Research & Technology, 2025, v. 251, n. 6, p. 1145, doi. 10.1007/s00217-025-04694-1
- By:
- Publication type:
- Article
12
The growing popularity of low-carb cereal-based products: the lay of the land.
- Published in:
- European Food Research & Technology, 2024, v. 250, n. 2, p. 455, doi. 10.1007/s00217-023-04399-3
- By:
- Publication type:
- Article
13
Acorn flour and sourdough: an innovative combination to improve gluten free bread characteristics.
- Published in:
- European Food Research & Technology, 2022, v. 248, n. 6, p. 1691, doi. 10.1007/s00217-022-03996-y
- By:
- Publication type:
- Article
14
Modification of Enzyme Properties by the use of Inhibitors During Their Stabilisation by Multipoint Covalent Attachment.
- Published in:
- Biocatalysis & Biotransformation, 1995, v. 12, n. 1, p. 67, doi. 10.3109/10242429508998152
- By:
- Publication type:
- Article
15
Modelling thermal characteristics of cocoa butter using a feed‐forward artificial neural network based on multilayer perceptron.
- Published in:
- International Journal of Food Science & Technology, 2024, v. 59, n. 11, p. 8520, doi. 10.1111/ijfs.17298
- By:
- Publication type:
- Article
16
Comparison of vegetable powders as ingredients of flatbreads: technological and nutritional properties.
- Published in:
- International Journal of Food Science & Technology, 2024, v. 59, n. 10, p. 7203, doi. 10.1111/ijfs.17441
- By:
- Publication type:
- Article
17
Effect of baking in different ovens on the quality and structural characteristics of saltine crackers.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 12, p. 6559, doi. 10.1111/ijfs.15372
- By:
- Publication type:
- Article
18
Effect of debittering and solid‐state fermentation processes on the nutritional content of lupine (Lupinus mutabilis Sweet).
- Published in:
- International Journal of Food Science & Technology, 2020, v. 55, n. 6, p. 2589, doi. 10.1111/ijfs.14512
- By:
- Publication type:
- Article
19
Exploring the functionality of starches from corms and cormels of Xanthosoma sagittifolium.
- Published in:
- International Journal of Food Science & Technology, 2019, v. 54, n. 7, p. 2494, doi. 10.1111/ijfs.14207
- By:
- Publication type:
- Article
20
Broccoli leaf powder as an attractive by‐product ingredient: effect on batter behaviour, technological properties and sensory quality of gluten‐free mini sponge cake.
- Published in:
- International Journal of Food Science & Technology, 2019, v. 54, n. 4, p. 1121, doi. 10.1111/ijfs.13972
- By:
- Publication type:
- Article
21
Diversity among maize populations from Spain and the United States for dough rheology and gluten-free breadmaking performance.
- Published in:
- International Journal of Food Science & Technology, 2017, v. 52, n. 4, p. 1000, doi. 10.1111/ijfs.13364
- By:
- Publication type:
- Article
22
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.
- Published in:
- International Journal of Food Science & Technology, 2015, v. 50, n. 6, p. 1504, doi. 10.1111/ijfs.12778
- By:
- Publication type:
- Article
23
Effect of temperature and consistency on wheat dough performance.
- Published in:
- International Journal of Food Science & Technology, 2009, v. 44, n. 3, p. 493, doi. 10.1111/j.1365-2621.2008.01758.x
- By:
- Publication type:
- Article
24
XIII ICC Cereal and Bread Congress - Cerworld 21st.
- Published in:
- Quality Assurance & Safety of Crops & Foods, 2009, v. 1, n. 1, p. 65, doi. 10.1111/j.1757-837X.2009.00014.x
- By:
- Publication type:
- Article
25
Maize-Based Gluten-Free Bread: Influence of Processing Parameters on Sensory and Instrumental Quality.
- Published in:
- Food & Bioprocess Technology, 2010, v. 3, n. 5, p. 707, doi. 10.1007/s11947-008-0108-4
- By:
- Publication type:
- Article
26
Relationship between Physicochemical and Cooking Quality Parameters with Estimated Glycaemic Index of Rice Varieties.
- Published in:
- Foods, 2024, v. 13, n. 1, p. 135, doi. 10.3390/foods13010135
- By:
- Publication type:
- Article
27
Editorial for the Special Issue, "Quality Assay, Processing and Bio-Function of Rice Products".
- Published in:
- 2022
- By:
- Publication type:
- Editorial
28
Interactions between Ascophyllum nodosum Seaweeds Polyphenols and Native and Gelled Corn Starches.
- Published in:
- Foods, 2022, v. 11, n. 8, p. 1165, doi. 10.3390/foods11081165
- By:
- Publication type:
- Article
29
Green Labelled Rice Shows a Higher Nutritional and Physiochemical Quality Than Conventional Rice in China.
- Published in:
- Foods, 2021, v. 10, n. 5, p. 915, doi. 10.3390/foods10050915
- By:
- Publication type:
- Article
30
Changes in the Glutinous Rice Grain and Physicochemical Properties of Its Starch upon Moderate Treatment with Pulsed Electric Field.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 395, doi. 10.3390/foods10020395
- By:
- Publication type:
- Article
31
Risk of Bacillus cereus in Relation to Rice and Derivatives.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 302, doi. 10.3390/foods10020302
- By:
- Publication type:
- Article
32
Tiger Nut (Cyperus esculentus) as a Functional Ingredient in Gluten-Free Extruded Snacks.
- Published in:
- Foods, 2020, v. 9, n. 12, p. 1770, doi. 10.3390/foods9121770
- By:
- Publication type:
- Article
33
High-Quality Gluten-Free Sponge Cakes without Sucrose: Inulin-Type Fructans as Sugar Alternatives.
- Published in:
- Foods, 2020, v. 9, n. 12, p. 1735, doi. 10.3390/foods9121735
- By:
- Publication type:
- Article
34
Evaluation of Starch–Protein Interactions as a Function of pH.
- Published in:
- Foods, 2019, v. 8, n. 5, p. 155, doi. 10.3390/foods8050155
- By:
- Publication type:
- Article
35
Use of high hydrostatic pressure to inactivate natural contaminating microorganisms and inoculated E. coli O157:H7 on Hermetia illucens larvae.
- Published in:
- PLoS ONE, 2018, v. 13, n. 3, p. 1, doi. 10.1371/journal.pone.0194477
- By:
- Publication type:
- Article
36
Stabilization of heterodimeric enzyme by multipoint covalent immobilization: Penicillin G acylase from Kluyvera citrophila.
- Published in:
- Biotechnology & Bioengineering, 1993, v. 42, n. 4, p. 455, doi. 10.1002/bit.260420408
- By:
- Publication type:
- Article
37
Immobilization-stabilization of α-chymotrypsin by covalent attachment to aldehyde-agarose gels.
- Published in:
- Biotechnology & Bioengineering, 1991, v. 38, n. 10, p. 1144, doi. 10.1002/bit.260381005
- By:
- Publication type:
- Article
38
High amylose maize starch can produce an inclusion complex with extract of medicinal plants of Amphipterygium adstringent.
- Published in:
- Cereal Chemistry, 2025, v. 102, n. 2, p. 377, doi. 10.1002/cche.10866
- By:
- Publication type:
- Article
39
Ingredient Technologies and Process Modifications for Increasing the Use of Ancient Grains in Bakery Applications.
- Published in:
- Food Reviews International, 2024, v. 40, n. 9, p. 2873, doi. 10.1080/87559129.2023.2279613
- By:
- Publication type:
- Article
40
Effect of Bread Structure and In Vitro Oral Processing Methods in Bolus Disintegration and Glycemic Index.
- Published in:
- Nutrients, 2019, v. 11, n. 9, p. 2105, doi. 10.3390/nu11092105
- By:
- Publication type:
- Article
41
Application of Dairy Proteins as Technological and Nutritional Improvers of Calcium-Supplemented Gluten-Free Bread.
- Published in:
- 2013
- By:
- Publication type:
- Journal Article
42
Breadmaking Potential of Andean Roots and Tuber Starches from Ahipa (Pachyrhizus ahipa), Oca (Oxalis tuberosa), and Arracacha (Arracacia xanthorrhiza).
- Published in:
- Starch / Staerke, 2025, v. 77, n. 2, p. 1, doi. 10.1002/star.202400085
- By:
- Publication type:
- Article
43
Performance of Starch Gels on In Vitro Enzymatic Hydrolysis Assessed by Rheological Methodologies.
- Published in:
- Starch / Staerke, 2023, v. 75, n. 1/2, p. 1, doi. 10.1002/star.202200189
- By:
- Publication type:
- Article
44
Physicochemical Properties of Gels Obtained from Corn Porous Starches with Different Levels of Porosity.
- Published in:
- Starch / Staerke, 2019, v. 71, n. 3/4, p. N.PAG, doi. 10.1002/star.201800171
- By:
- Publication type:
- Article
45
Physical and thermal properties and X-ray diffraction of corn flour systems as affected by whole grain wheat flour and extrusion conditions.
- Published in:
- Starch / Staerke, 2017, v. 69, n. 9/10, p. 1, doi. 10.1002/star.201600299
- By:
- Publication type:
- Article
46
Starch digestibility index and antioxidative properties of partially baked wheat-flour bakery with an addition of dietary fibre.
- Published in:
- Starch / Staerke, 2015, v. 67, n. 11/12, p. 913, doi. 10.1002/star.201500029
- By:
- Publication type:
- Article
47
Effects of enzymatic modification of soybean protein on the pasting and rheological profile of starch-protein systems.
- Published in:
- Starch / Staerke, 2010, v. 62, n. 7, p. 373, doi. 10.1002/star.200900259
- By:
- Publication type:
- Article
48
Aqueous extracts characteristics obtained by ultrasound-assisted extraction from Ascophyllum nodosum seaweeds: effect of operation conditions.
- Published in:
- Journal of Applied Phycology, 2021, v. 33, n. 5, p. 3297, doi. 10.1007/s10811-021-02546-5
- By:
- Publication type:
- Article
49
Wheat gluten: A functional protein still challenging to replace in gluten‐free cereal‐based foods.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 2, p. 243, doi. 10.1002/cche.10624
- By:
- Publication type:
- Article
50
Development of gluten‐free bread using low‐pressure homogenized rice flour supplemented with faba bean flour.
- Published in:
- Cereal Chemistry, 2022, v. 99, n. 2, p. 368, doi. 10.1002/cche.10498
- By:
- Publication type:
- Article