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Cristina M Rosell. Published 211 articles in journals. Has 1 section(s) of books and 18 book(s). Works in the area(s) of Engineering and Technology with emphasis on Other Engineering and Technologies with emphasis on Food and Beverages. In his curriculum Ciência Vitae the most frequent terms in the context of scientific, technological and artistic-cultural output are: Cereals; Bread; proteins; starch; enzymes; food; fermentation; flour; additives; .
Identificação

Identificação pessoal

Nome completo
Cristina M Rosell

Nomes de citação

  • Rosell, Cristina
  • Cristina M. Rosell
  • Cristina Molina Rosell

Identificadores de autor

Ciência ID
1A13-8A4F-EE3D
ORCID iD
0000-0001-7197-5874
Google Scholar ID
https://scholar.google.es/citations?user=y9cN1iAAAAAJ&hl=en
Researcher Id
F-4888-2010

Moradas

  • C/Agustin Escardino, 7, 46980, Paterna, Valencia, Espanha (Profissional)

Websites

Domínios de atuação

  • Ciências da Engenharia e Tecnologias - Outras Ciências da Engenharia e Tecnologias - Engenharia e Tecnologia Alimentar

Idiomas

Idioma Conversação Leitura Escrita Compreensão Peer-review
Espanhol; Castelhano (Idioma materno)
Inglês Utilizador proficiente (C1) Utilizador proficiente (C1) Utilizador proficiente (C1) Utilizador proficiente (C1) Utilizador proficiente (C1)
Formação
Grau Classificação
1990/01/01 - 1993/03/04
Concluído
 Pharmacy (Doctor)
Especialização em Enzyme Catalysis
Universidad Complutense de Madrid, Espanha
"Reacciones de química fina canalizadas por derivados estabilizados de Penicilina G acilsasa" (TESE/DISSERTAÇÃO)
1984/09/01 - 1989/06/30
Concluído
 Pharmacy (Licence)
Universidad Complutense de Madrid, Espanha
Percurso profissional

Ciência

Categoria Profissional
Instituição de acolhimento 		Empregador
1995/01/02 - Atual Investigador principal (carreira) (Investigação) Consejo Superior de Investigaciones Científicas, Espanha
Instituto de Agroquimica y Tecnología de Alimentos, Espanha
Projetos

Bolsa

Designação Financiadores
2020/01/01 - 2023/12/31 Tracing rice and valorizing side streams along Mediterranean blockchain
1934
Investigador
Instituto de Agroquimica y Tecnología de Alimentos, Espanha
Em curso
2019/04/01 - 2023/03/31 SOURDOMICS – SOURDOugh biotechnology network towards novel, healthier and sustainable food and bIoproCesseS
OC-2018-1-22513
Investigador
Instituto de Agroquimica y Tecnología de Alimentos, Espanha
 European Union
Em curso
2019/01/01 - 2021/12/31 Integrating phlorotannins and starch into healthy gluten free food with potential in the management of glycemic response
RTI2018-095919-B-C21
Investigador responsável
Instituto de Agroquimica y Tecnología de Alimentos, Espanha
 Gobierno de España Agencia Estatal de Investigación
Em curso
2017/11/01 - 2021/10/30 Innovación, calidad y desarrollo de alimentos derivados de cereales
Prometeo 2017/189
Investigador responsável
Instituto de Agroquimica y Tecnología de Alimentos, Espanha
 Generalitat Valenciana Conselleria de Educación Investigación Cultura y Deporte
Em curso
2020/01/01 - 2020/12/31 Optimization of bakery processes by a computational tool together with consumer feedback to minimize ecological footprint and food waste
Pro4Bake
Investigador responsável
Instituto de Agroquimica y Tecnología de Alimentos, Espanha
 EIT Food
Em curso
2015/01/01 - 2018/12/31 Modificación enzimática de matrices hidrocarbonadas dirigida a la mejora nutricional de alimentos horneados sin gluten
AGL2014-52928-C2-1-R
Investigador responsável
Instituto de Agroquimica y Tecnología de Alimentos, Espanha
 Gobierno de España Ministerio de Economía y Empresa
Concluído
2012/01/01 - 2015/12/31 Innovación, calidad y desarrollo de alimentos derivados de cereales
Prometeo/2012/064.
Investigador responsável
Instituto de Agroquimica y Tecnología de Alimentos, Espanha
 Generalitat Valenciana Conselleria de Educación Investigación Cultura y Deporte
Concluído
2013/01/01 - 2014/12/31 Desarrollo de productos de panadería sin gluten mediante la utilización de materias primas competitivas y sostenibles
IPT-2012-0487-060000
Investigador responsável
Instituto de Agroquimica y Tecnología de Alimentos, Espanha
 Gobierno de España Ministerio de Economía y Empresa
Concluído
2012 - 2014/12/31 Towards healthy gluten free baked foods. Combined effect of enzymatic and physical treatments on carbohydrate matrixes
AGL2011-23802/ALI
Investigador responsável
Instituto de Agroquímica y Tecnología de Alimentos, Espanha
 Gobierno de Espana Ministerio de Educación Cultura y Deporte
Concluído
Produções

Publicações

Artigo em conferência
  1. Dura, A.; Calviño, A.; Bßaszczak, W.; Rosell, C.M.. "Functionality of enzymatically treated corn starches above gelatinization temperature". 2013.
  2. Zavariz De Miranda, M.; Rosell, C.M.. "Development of specific profile in mixolab for starch-protein characterization of wheat genotypes in genetic breeding programs". 2013.
  3. Rosell, C.M.; Garzón, R.; Altamirano-Fortoul, R.. "Microstructure analysis tools to support bread research". 2013.
  4. Garzón, R.; Rosell, C.M.. "Influence of hydrocolloids and proteins combination in gluten free bread crumbs assessed by digital image analysis". 2013.
  5. García-Álvarez, J.; Rosell, C.M.; García-Hernández, M.J.; Chávez, J.A.; Turó, A.; Salazar, J.. "Ultrasonic analysis to discriminate bread dough of different types of flour". 2012.
    10.1088/1757-899X/42/1/012042
  6. Rosell, C.M.; Altamirano-Fortoul, R.; Hernando, I.. "Mechanical properties of bread crust by puncture test and the effect of sprayed enzymes". 2011.
  7. Rosell, C.M.. "Breadmaking technology meeting consumer drivers for healthy breads". 2009.
  8. Rosell, C.M.. "Different technological strategies for designing gluten free products". 2008.
Artigo em revista
  1. Elena Villacrés; María Belén Quelal; Xiomara Jácome; Gabriela Cueva; Cristina M. Rosell. "Effect of debittering and solid-state fermentation processes on the nutritional content of lupine ( Lupinus mutabilis Sweet)". International Journal of Food Science & Technology (2020): https://doi.org/10.1111/ijfs.14512.
    10.1111/ijfs.14512
  2. Johanan Espinosa-Ramírez; Cristina M. Rosell; Sergio O. Serna-Saldivar; Esther Pérez-Carrillo. "Evaluation of the quality of nixtamalized maize flours for tortilla production with a new Mixolab protocol". Cereal Chemistry (2020): https://doi.org/10.1002/cche.10267.
    10.1002/cche.10267
  3. Elena Villacrés; Javier Álvarez; Cristina Rosell. "Effects of two debittering processes on the alkaloid content and quality characteristics of lupin ( Lupinus mutabilis Sweet)". Journal of the Science of Food and Agriculture (2020): https://doi.org/10.1002/jsfa.10240.
    10.1002/jsfa.10240
  4. Ester Betoret; Cristina M. Rosell. "Enrichment of bread with fruits and vegetables: Trends and strategies to increase functionality". Cereal Chemistry (2020): https://doi.org/10.1002/cche.10204.
    10.1002/cche.10204
  5. Marta Sahagún; Yaiza Benavent-Gil; Cristina M. Rosell; Manuel Gómez. "Modulation of in vitro digestibility and physical characteristics of protein enriched gluten free breads by defining hydration". LWT 117 (2020): 108642-108642. https://doi.org/10.1016/j.lwt.2019.108642.
    10.1016/j.lwt.2019.108642
  6. N. Gasparre; E. Betoret; C. M. Rosell. "Quality Indicators and Heat Damage of Dried and Cooked Gluten Free Spaghetti". Plant Foods for Human Nutrition (2019): https://doi.org/10.1007/s11130-019-00765-3.
    10.1007/s11130-019-00765-3
  7. Nicola Gasparre; Cristina M. Rosell. "Role of hydrocolloids in gluten free noodles made with tiger nut flour as non-conventional powder". Food Hydrocolloids 97 (2019): 105194-105194. https://doi.org/10.1016/j.foodhyd.2019.105194.
    10.1016/j.foodhyd.2019.105194
  8. Jehannara Calle; Yaiza Benavent-Gil; Raquel Garzón; Cristina M. Rosell. "Exploring the functionality of starches from corms and cormels of Xanthosoma sagittifolium". International Journal of Food Science & Technology 54 7 (2019): 2494-2501. https://doi.org/10.1111/ijfs.14207.
    10.1111/ijfs.14207
  9. Fabiola Cornejo; Geovanna Novillo; Elena Villacrés; Cristina M. Rosell. "Evaluation of the physicochemical and nutritional changes in two amaranth species (Amaranthus quitensis and Amaranthus caudatus) after germination". Food Research International 121 (2019): 933-939. https://doi.org/10.1016/j.foodres.2019.01.022.
    10.1016/j.foodres.2019.01.022
  10. Ángela Bravo-Núñez; Raquel Garzón; Cristina M. Rosell; Manuel Gómez. "Evaluation of Starch–Protein Interactions as a Function of pH". Foods 8 5 (2019): 155-155. https://doi.org/10.3390/foods8050155.
    10.3390/foods8050155
  11. Yaiza Benavent-Gil; Laura Román; Manuel Gómez; Cristina M. Rosell. "Physicochemical Properties of Gels Obtained from Corn Porous Starches with Different Levels of Porosity". Starch - Stärke 71 3-4 (2019): 1800171-1800171. https://doi.org/10.1002/star.201800171.
    10.1002/star.201800171
  12. Cristina M. González; Raquel Garzón; Cristina M. Rosell. "Insects as ingredients for bakery goods. A comparison study of H. illucens, A. domestica and T. molitor flours". Innovative Food Science & Emerging Technologies 51 (2019): 205-210. https://doi.org/10.1016/j.ifset.2018.03.021.
    10.1016/j.ifset.2018.03.021
  13. Raquel Garzón; Isabel Hernando; Empar Llorca; Cristina M Rosell. "Understanding the effect of emulsifiers on bread aeration during breadmaking". Journal of the Science of Food and Agriculture (2018): https://doi.org/10.1002/jsfa.9094.
    10.1002/jsfa.9094
  14. Juan Manuel Martinez-Alejo; Yaiza Benavent-Gil; Cristina M. Rosell; Teresa Carvajal; Mario M. Martinez. "Quantifying the surface properties of enzymatically-made porous starches by using a surface energy analyzer". Carbohydrate Polymers 200 (2018): 543-551. https://doi.org/10.1016/j.carbpol.2018.08.035.
    10.1016/j.carbpol.2018.08.035
  15. Johanan Espinosa-Ramírez; Raquel Garzon; Sergio O. Serna-Saldivar; Cristina M. Rosell. "Functional and nutritional replacement of gluten in gluten-free yeast-leavened breads by using ß-conglycinin concentrate extracted from soybean flour". Food Hydrocolloids 84 (2018): 353-360. https://doi.org/10.1016/j.foodhyd.2018.06.021.
    10.1016/j.foodhyd.2018.06.021
  16. Yaiza Benavent-Gil; Dolores Rodrigo; Cristina M. Rosell. "Thermal stabilization of probiotics by adsorption onto porous starches". Carbohydrate Polymers 197 (2018): 558-564. https://doi.org/10.1016/j.carbpol.2018.06.044.
    10.1016/j.carbpol.2018.06.044
  17. Raquel V. Rios; Raquel Garzón; Suzana C.S. Lannes; Cristina M. Rosell. "Use of succinyl chitosan as fat replacer on cake formulations". LWT 96 (2018): 260-265. https://doi.org/10.1016/j.lwt.2018.05.041.
    10.1016/j.lwt.2018.05.041
  18. Ana Campuzano; Cristina M. Rosell; Fabiola Cornejo. "Physicochemical and nutritional characteristics of banana flour during ripening". Food Chemistry 256 (2018): 11-17. https://doi.org/10.1016/j.foodchem.2018.02.113.
    10.1016/j.foodchem.2018.02.113
  19. Johanan Espinosa-Ramírez; Raquel Garzon; Sergio O. Serna-Saldivar; Cristina M. Rosell. "Mimicking gluten functionality with ß-conglycinin concentrate: Evaluation in gluten free yeast-leavened breads". Food Research International 106 (2018): 64-70. https://doi.org/10.1016/j.foodres.2017.12.055.
    10.1016/j.foodres.2017.12.055
  20. Morreale, F.; Garzón, R.; Rosell, C.M.. "Understanding the role of hydrocolloids viscosity and hydration in developing gluten-free bread. A study with hydroxypropylmethylcellulose". Food Hydrocolloids 77 (2018): 629-635. http://www.scopus.com/inward/record.url?eid=2-s2.0-85035124074&partnerID=MN8TOARS.
    10.1016/j.foodhyd.2017.11.004
  21. Camelo-Méndez, G.A.; Agama-Acevedo, E.; Rosell, C.M.; de J. Perea-Flores, M.; Bello-Pérez, L.A.. "Starch and antioxidant compound release during in vitro gastrointestinal digestion of gluten-free pasta". Food Chemistry 263 (2018): 201-207. http://www.scopus.com/inward/record.url?eid=2-s2.0-85046736276&partnerID=MN8TOARS.
    10.1016/j.foodchem.2018.04.075
  22. Kashiri, M.; Marin, C.; Garzón, R.; Rosell, C.M.; Rodrigo, D.; Martínez, A.. "Use of high hydrostatic pressure to inactivate natural contaminating microorganisms and inoculated E. coli O157:H7 on Hermetia illucens larvae". PLoS ONE 13 3 (2018): http://www.scopus.com/inward/record.url?eid=2-s2.0-85044289414&partnerID=MN8TOARS.
    10.1371/journal.pone.0194477
  23. Yaiza Benavent-Gil; Cristina M. Rosell. "Performance of Granular Starch with Controlled Pore Size during Hydrolysis with Digestive Enzymes". Plant Foods for Human Nutrition (2017): https://doi.org/10.1007/s11130-017-0635-0.
    10.1007/s11130-017-0635-0
  24. Ludmilla C. Oliveira; Jefferson H. T. Barros; Cristina M. Rosell; Caroline J. Steel. "Physical and thermal properties and X-ray diffraction of corn flour systems as affected by whole grain wheat flour and extrusion conditions". Starch - Stärke (2017): 1600299-1600299. https://doi.org/10.1002%2Fstar.201600299.
    10.1002/star.201600299
  25. Angela Dura; Devin J. Rose; Cristina M. Rosell. "Enzymatic Modification of Corn Starch Influences Human Fecal Fermentation Profiles". Journal of Agricultural and Food Chemistry 65 23 (2017): 4651-4657. https://doi.org/10.1021/acs.jafc.7b01634.
    10.1021/acs.jafc.7b01634
  26. Benavent-Gil, Yaiza; Rosell, Cristina M.. "Comparison of porous starches obtained from different enzyme types and levels". Carbohydrate Polymers 157 (2017): 533-540. http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=ORCID&SrcApp=OrcidOrg&DestLinkType=FullRecord&DestApp=WOS_CPL&KeyUT=WOS:000391896800060&KeyUID=WOS:000391896800060.
    10.1016/j.carbpol.2016.10.047
  27. Tsatsaragkou, K.; Kara, T.; Ritzoulis, C.; Mandala, I.; Rosell, C.M.. "Improving Carob Flour Performance for Making Gluten-Free Breads by Particle Size Fractionation and Jet Milling". Food and Bioprocess Technology 10 5 (2017): 831-841. http://www.scopus.com/inward/record.url?eid=2-s2.0-85009771953&partnerID=MN8TOARS.
    10.1007/s11947-017-1863-x
  28. Román, L.; Martínez, M.M.; Rosell, C.M.; Gómez, M.. "Changes in physicochemical properties and in vitro starch digestion of native and extruded maize flours subjected to branching enzyme and maltogenic a-amylase treatment". International Journal of Biological Macromolecules 101 (2017): 326-333. http://www.scopus.com/inward/record.url?eid=2-s2.0-85016148887&partnerID=MN8TOARS.
    10.1016/j.ijbiomac.2017.03.109
  29. Benavent-Gil, Y.; Rosell, C.M.. "Morphological and physicochemical characterization of porous starches obtained from different botanical sources and amylolytic enzymes". International Journal of Biological Macromolecules 103 (2017): 587-595. http://www.scopus.com/inward/record.url?eid=2-s2.0-85019651324&partnerID=MN8TOARS.
    10.1016/j.ijbiomac.2017.05.089
  30. Garzón, R.; Rosell, C.M.; Malvar, R.A.; Revilla, P.. "Diversity among maize populations from Spain and the United States for dough rheology and gluten-free breadmaking performance". International Journal of Food Science and Technology 52 4 (2017): 1000-1008. http://www.scopus.com/inward/record.url?eid=2-s2.0-85013387699&partnerID=MN8TOARS.
    10.1111/ijfs.13364
  31. Hayat Bourekoua; Leila Benatallah; Mohammed Nasreddine Zidoune; Cristina M. Rosell. "Developing gluten free bakery improvers by hydrothermal treatment of rice and corn flours". LWT 73 (2016): 342-350. https://doi.org/10.1016/j.lwt.2016.06.032.
    10.1016/j.lwt.2016.06.032
  32. Rosell, Cristina. "Role of enzymes in improving the functionality of proteins in non-wheat dough systems". Journal of Cereal Science (2016):
    10.1016/j.jcs.2015.09.008
  33. Rosell, Cristina. "Jet milling effect on wheat flour characteristics and starch hydrolysis". Journal of Food Science and Technology (2016):
    10.1007/s13197-015-1990-1
  34. Ouazib, M.; Garzon, R.; Zaidi, F.; Rosell, C. M.. "Germinated, toasted and cooked chickpea as ingredients for breadmaking". Journal of Food Science and Technology-Mysore 53 6 (2016): 2664-2672. http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=ORCID&SrcApp=OrcidOrg&DestLinkType=FullRecord&DestApp=WOS_CPL&KeyUT=WOS:000380102600017&KeyUID=WOS:000380102600017.
    10.1007/s13197-016-2238-4
  35. Dura, A.; Yokoyama, W.; Rosell, C. M.. "Glycemic Response to Corn Starch Modified with Cyclodextrin Glycosyltransferase and its Relationship to Physical Properties". Plant Foods for Human Nutrition 71 3 (2016): 252-258. http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=ORCID&SrcApp=OrcidOrg&DestLinkType=FullRecord&DestApp=WOS_CPL&KeyUT=WOS:000386887700005&KeyUID=WOS:000386887700005.
    10.1007/s11130-016-0553-6
  36. Dura, Angela; Rosell, Cristina M.. "Physico-chemical properties of corn starch modified with cyclodextrin glycosyltransferase". International Journal of Biological Macromolecules 87 (2016): 466-472. http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=ORCID&SrcApp=OrcidOrg&DestLinkType=FullRecord&DestApp=WOS_CPL&KeyUT=WOS:000374811300058&KeyUID=WOS:000374811300058.
    10.1016/j.ijbiomac.2016.03.012
  37. Taylor, John; Rosell, Cristina. "Foreword to special issue on Cereal Based Non-gluten Dough Systems". Journal of Cereal Science 67 (2016): 1-1. http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=ORCID&SrcApp=OrcidOrg&DestLinkType=FullRecord&DestApp=WOS_CPL&KeyUT=WOS:000370902900001&KeyUID=WOS:000370902900001.
    10.1016/j.jcs.2015.10.001
  38. Roman, Laura; Dura, Angela; Martinez, Mario M.; Rosell, Cristina M.; Gomez, Manuel. "Combination of extrusion and cyclodextrin glucanotransferase treatment to modify wheat flours functionality". Food Chemistry 199 (2016): 287-295. http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=ORCID&SrcApp=OrcidOrg&DestLinkType=FullRecord&DestApp=WOS_CPL&KeyUT=WOS:000369078600037&KeyUID=WOS:000369078600037.
    10.1016/j.foodchem.2015.12.040
  39. Rosell, Cristina. "Physicochemical properties of long rice grain varieties in relation to gluten free bread quality". LWT - Food Science and Technology (2015):
    10.1016/j.lwt.2015.01.050
  40. Borczak, Barbara; Sikora, Elzbieta; Sikora, Marek; Kapusta-Duch, Joanna; Rosell, Cristina M.. "Starch digestibility index and antioxidative properties of partially baked wheat-flour bakery with an addition of dietary fibre". Starch-Starke 67 11-12 (2015): 913-919. http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=ORCID&SrcApp=OrcidOrg&DestLinkType=FullRecord&DestApp=WOS_CPL&KeyUT=WOS:000364391700002&KeyUID=WOS:000364391700002.
    10.1002/star.201500029
  41. Protonotariou, Styliani; Mandala, Ioanna; Rosell, Cristina M.. "Jet Milling Effect on Functionality, Quality and In Vitro Digestibility of Whole Wheat Flour and Bread". Food and Bioprocess Technology 8 6 (2015): 1319-1329. http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=ORCID&SrcApp=OrcidOrg&DestLinkType=FullRecord&DestApp=WOS_CPL&KeyUT=WOS:000354257100013&KeyUID=WOS:000354257100013.
    10.1007/s11947-015-1494-z
  42. Altamirano-Fortoul, R.; Hernandez-Munoz, P.; Hernando, I.; Rosell, C. M.. "Mechanical, microstructure and permeability properties of a model bread crust: Effect of different food additives". Journal of Food Engineering 163 (2015): 25-31. http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=ORCID&SrcApp=OrcidOrg&DestLinkType=FullRecord&DestApp=WOS_CPL&KeyUT=WOS:000356122200004&KeyUID=WOS:000356122200004.
    10.1016/j.jfoodeng.2015.04.019
  43. Roman, Laura; Martinez, Mario M.; Rosell, Cristina M.; Gomez, Manuel. "Effect of Microwave Treatment on Physicochemical Properties of Maize Flour". Food and Bioprocess Technology 8 6 (2015): 1330-1335. http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=ORCID&SrcApp=OrcidOrg&DestLinkType=FullRecord&DestApp=WOS_CPL&KeyUT=WOS:000354257100014&KeyUID=WOS:000354257100014.
    10.1007/s11947-015-1493-0
  44. Oliveira, Ludmilla C.; Rosell, Cristina M.; Steel, Caroline J.. "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". International Journal of Food Science and Technology 50 6 (2015): 1504-1514. http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=ORCID&SrcApp=OrcidOrg&DestLinkType=FullRecord&DestApp=WOS_CPL&KeyUT=WOS:000354535700028&KeyUID=WOS:000354535700028.
    10.1111/ijfs.12778
  45. Cornejo, F.; Caceres, P.J.; Martínez-Villaluenga, C.; Rosell, C.M.; Frias, J.. "Effects of germination on the nutritive value and bioactive compounds of brown rice breads". Food Chemistry 173 (2015): 298-304. http://www.scopus.com/inward/record.url?eid=2-s2.0-84908544555&partnerID=MN8TOARS.
    10.1016/j.foodchem.2014.10.037
  46. Cornejo, F.; Rosell, C.M.. "Influence of germination time of brown rice in relation to flour and gluten free bread quality". Journal of Food Science and Technology 52 10 (2015): 6591-6598. http://www.scopus.com/inward/record.url?eid=2-s2.0-84942194974&partnerID=MN8TOARS.
    10.1007/s13197-015-1720-8
  47. Altamirano-Fortoul, R.; Hernando, I.; Rosell, C. M.. "Influence of Amyloglucosidase in Bread Crust Properties". Food and Bioprocess Technology 7 4 (2014): 1037-1046. http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=ORCID&SrcApp=OrcidOrg&DestLinkType=FullRecord&DestApp=WOS_CPL&KeyUT=WOS:000332538600010&KeyUID=WOS:000332538600010.
    10.1007/s11947-013-1084-x
  48. Dura, A.; Blaszczak, W.; Rosell, C. M.. "Functionality of porous starch obtained by amylase or amyloglucosidase treatments". Carbohydrate Polymers 101 (2014): 837-845. http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=ORCID&SrcApp=OrcidOrg&DestLinkType=FullRecord&DestApp=WOS_CPL&KeyUT=WOS:000330494800105&KeyUID=WOS:000330494800105.
    10.1016/j.carbpol.2013.10.013
  49. Gil-Humanes, J.; Piston, F.; Barro, F.; Rosell, C. M.. "The Shutdown of Celiac Disease-Related Gliadin Epitopes in Bread Wheat by RNAi Provides Flours with Increased Stability and Better Tolerance to Over-Mixing". Plos One 9 3 (2014): 11-11.
    10.1371/journal.pone.0091931
  50. Gil-Humanes, J.; Piston, F.; Barro, F.; Rosell, C. M.. "The shutdown of celiac disease-related gliadin epitopes in bread wheat by RNAi provides flours with increased stability and better tolerance to over-mixing.". PLoS ONE 9 3 (2014): e91931 [11pp.]-e91931 [11pp.]. http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=ORCID&SrcApp=OrcidOrg&DestLinkType=FullRecord&DestApp=FSTA&KeyUT=FSTA:2014-07-Mn6639&KeyUID=FSTA:2014-07-Mn6639.
  51. Martínez, M.M.; Rosell, C.M.; Gómez, M.. "Modification of wheat flour functionality and digestibility through different extrusion conditions". Journal of Food Engineering 143 (2014): 74-79. http://www.scopus.com/inward/record.url?eid=2-s2.0-84904551226&partnerID=MN8TOARS.
    10.1016/j.jfoodeng.2014.06.035
  52. Martínez, M.M.; Calviño, A.; Rosell, C.M.; Gómez, M.. "Effect of Different Extrusion Treatments and Particle Size Distribution on the Physicochemical Properties of Rice Flour". Food and Bioprocess Technology 7 9 (2014): 2657-2665. http://www.scopus.com/inward/record.url?eid=2-s2.0-84905402736&partnerID=MN8TOARS.
    10.1007/s11947-014-1252-7
  53. Matos, M.E.; Rosell, C.M.. "Understanding gluten-free dough for reaching breads with physical quality and nutritional balance". Journal of the Science of Food and Agriculture (2014): http://www.scopus.com/inward/record.url?eid=2-s2.0-84901084843&partnerID=MN8TOARS.
    10.1002/jsfa.6732
  54. Rosell, C.M.; Barro, F.; Sousa, C.; Mena, M.C.. "Cereals for developing gluten-free products and analytical tools for gluten detection". Journal of Cereal Science 59 3 (2014): 354-364. http://www.scopus.com/inward/record.url?eid=2-s2.0-84899629371&partnerID=MN8TOARS.
    10.1016/j.jcs.2013.10.001
  55. da Silva, EP; Siqueira, HH; do Lago, RC; Rosell, CM; Boas, EVDV. "Developing fruit-based nutritious snack bars". Journal of the Science of Food and Agriculture 94 1 (2014): 52-56.
    10.1002/jsfa.6282
  56. Matos, ME; Sanz, T; Rosell, CM. "Establishing the function of proteins on the rheological and quality properties of rice based gluten free muffins". Food Hydrocolloids 35 (2014): 150-158.
    10.1016/j.foodhyd.2013.05.007
  57. de la Hera, Esther; Rosell, Cristina M.; Gomez, Manuel. "Effect of water content and flour particle size on gluten-free bread quality and digestibility". Food Chemistry 151 (2014): 526-531. http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=ORCID&SrcApp=OrcidOrg&DestLinkType=FullRecord&DestApp=WOS_CPL&KeyUT=WOS:000331595700076&KeyUID=WOS:000331595700076.
    10.1016/j.foodchem.2013.11.115
  58. Gil-Humanes, J.; Piston, F.; Altamirano-Fortoul, R.; Real, A.; Comino, I.; Sousa, C.; Rosell, C. M.; Barro, F.. "Reduced-Gliadin Wheat Bread: An Alternative to the Gluten-Free Diet for Consumers Suffering Gluten-Related Pathologies". Plos One 9 3 (2014): 9-9.
    10.1371/journal.pone.0090898
  59. Rosell, C. M.; Altamirano-Fortoul, R.; Don, C.; Dubat, A.. "Thermomechanically Induced Protein Aggregation and Starch Structural Changes in Wheat Flour Dough". Cereal Chemistry 90 2 (2013): 89-100. http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=ORCID&SrcApp=OrcidOrg&DestLinkType=FullRecord&DestApp=WOS_CPL&KeyUT=WOS:000315645200001&KeyUID=WOS:000315645200001.
    10.1094/cchem-05-12-0056-r
  60. Storck, C. R.; Zavareze, E. da R.; Gularte, M. A.; Elias, M. C.; Rosell, C. M.; Dias, A. R. G.. "Protein enrichment and its effects on gluten-free bread characteristics.". LWT -- Food Science and Technology 53 1 (2013): 346-354. http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=ORCID&SrcApp=OrcidOrg&DestLinkType=FullRecord&DestApp=FSTA&KeyUT=FSTA:2013-07-Mn2416&KeyUID=FSTA:2013-07-Mn2416.
  61. da Silva, E.P.; Cardoso, A.F.L.; Fante, C.; Rosell, C.M.; Boas, E.V.B.V.. "Effect of postharvest temperature on the shelf life of gabiroba fruit (Campomanesia pubescens)". Food Science and Technology 33 4 (2013): 632-637. http://www.scopus.com/inward/record.url?eid=2-s2.0-84896485872&partnerID=MN8TOARS.
    10.1590/S0101-20612013000400006
  62. de la Hera, Esther; Gomez, Manuel; Rosell, Cristina M.. "Particle size distribution of rice flour affecting the starch enzymatic hydrolysis and hydration properties". Carbohydrate Polymers 98 1 (2013): 421-427.
    10.1016/j.carbpol.2013.06.002
  63. Krupa-Kozak, U.; Baczek, N.; Rosell, C. M.. "Application of Dairy Proteins as Technological and Nutritional Improvers of Calcium-Supplemented Gluten-Free Bread". Nutrients 5 11 (2013): 4503-4520.
    10.3390/nu5114503
  64. Estela Matos, Maria; Rosell, Cristina M.. "Quality Indicators of Rice-Based Gluten-Free Bread-Like Products: Relationships Between Dough Rheology and Quality Characteristics". Food and Bioprocess Technology 6 9 (2013): 2331-2341.
    10.1007/s11947-012-0903-9
  65. Storck, CR; Zavareze, ED; Gularte, MA; Elias, MC; Rosell, CM; Dias, ARG. "Protein enrichment and its effects on gluten-free bread characteristics". Lwt-Food Science and Technology 53 1 (2013): 346-354.
    10.1016/j.lwt.2013.02.005
  66. Rosell, CM; Altamirano-Fortoul, R; Don, C; Dubat, A. "Thermomechanically Induced Protein Aggregation and Starch Structural Changes in Wheat Flour Dough". Cereal Chemistry 90 2 (2013): 89-100.
    10.1094/CCHEM-05-12-0056-R
  67. Altamirano-Fortoul, R.; Hernando, I.; Rosell, M.. "Texture of Bread Crust: Puncturing Settings Effect and Its Relationship to Microstructure". Journal of Texture Studies 44 2 (2013): 85-94. http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=ORCID&SrcApp=OrcidOrg&DestLinkType=FullRecord&DestApp=WOS_CPL&KeyUT=WOS:000317125100001&KeyUID=WOS:000317125100001.
    10.1111/j.1745-4603.2012.00368.x
  68. Gularte, M. A.; Gomez, M.; Rosell, C. M.. "Impact of legume flours on quality and digestibility of starch and protein from gluten-free cakes.". Food and Bioprocess Technology 5 8 (2012): 3142-3150. http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=ORCID&SrcApp=OrcidOrg&DestLinkType=FullRecord&DestApp=FSTA&KeyUT=FSTA:2013-03-Mq0702&KeyUID=FSTA:2013-03-Mq0702.
  69. Borczak, B.; Sikora, E.; Sikora, M.; Rosell, C. M.; Collar, C.. "Glycaemic response to frozen stored wheat rolls enriched with inulin and oat fibre". Journal of Cereal Science 56 3 (2012): 576-580. http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=ORCID&SrcApp=OrcidOrg&DestLinkType=FullRecord&DestApp=WOS_CPL&KeyUT=WOS:000311594700008&KeyUID=WOS:000311594700008.
    10.1016/j.jcs.2012.07.008
  70. Gil-Humanes, J.; Piston, F.; Rosell, C. M.; Barro, F.. "Significant down-regulation of gamma-gliadins has minor effect on gluten and starch properties of bread wheat". Journal of Cereal Science 56 2 (2012): 161-170.
    10.1016/j.jcs.2012.02.009
  71. Matos, M. E.; Rosell, C. M.. "Relationship between instrumental parameters and sensory characteristics in gluten-free breads". European Food Research and Technology 235 1 (2012): 107-117.
    10.1007/s00217-012-1736-5
  72. Altamirano-Fortoul, R.; Moreno-Terrazas, R.; Quezada-Gallo, A.; Rosell, C. M.. "Viability of some probiotic coatings in bread and its effect on the crust mechanical properties". Food Hydrocolloids 29 1 (2012): 166-174.
    10.1016/j.foodhyd.2012.02.015
  73. Gularte, M.A.; Gómez, M.; Rosell, C.M.. "Impact of Legume Flours on Quality and In Vitro Digestibility of Starch and Protein from Gluten-Free Cakes". Food and Bioprocess Technology 5 8 (2012): 3142-3150. http://www.scopus.com/inward/record.url?eid=2-s2.0-84867672015&partnerID=MN8TOARS.
    10.1007/s11947-011-0642-3
  74. Gularte, M. A.; de la Hera, E.; Gomez, M.; Rosell, C. M.. "Effect of different fibers on batter and gluten-free layer cake properties". Lwt-Food Science and Technology 48 2 (2012): 209-214.
    10.1016/j.lwt.2012.03.015
  75. Krupa-Kozak, Urszula; Altamirano-Fortoul, Rossana; Wronkowska, Magorzata; Rosell, Cristina M.. "Breadmaking performance and technological characteristic of gluten-free bread with inulin supplemented with calcium salts". European Food Research and Technology 235 3 (2012): 545-554.
    10.1007/s00217-012-1782-z
  76. Ribotta, Pablo D.; Colombo, Andres; Rosell, Cristina M.. "Enzymatic modifications of pea protein and its application in protein-cassava and corn starch gels". Food Hydrocolloids 27 1 (2012): 185-190. http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=ORCID&SrcApp=OrcidOrg&DestLinkType=FullRecord&DestApp=WOS_CPL&KeyUT=WOS:000296533300020&KeyUID=WOS:000296533300020.
    10.1016/j.foodhyd.2011.07.006
  77. Altamirano-Fortoul, R.; Le-Bail, A.; Chevallier, S.; Rosell, C. M.. "Effect of the amount of steam during baking on bread crust features and water diffusion". Journal of Food Engineering 108 1 (2012): 128-134.
    10.1016/j.jfoodeng.2011.07.015
  78. Rosell, C. M.; Marco, C.; Garcia-Alvarez, J.; Salazar, J.. "Rheological properties of rice-soybean protein composite flours assessed by Mixolab and ultrasound.". Journal of Food Process Engineering 34 6 (2011): 1838-1859. http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=ORCID&SrcApp=OrcidOrg&DestLinkType=FullRecord&DestApp=FSTA&KeyUT=FSTA:2012-03-Me0819&KeyUID=FSTA:2012-03-Me0819.
  79. Porta, Raffaele; Pandey, Ashok; Rosell, Cristina M. "Enzymes as additives or processing AIDS in food biotechnology.". Enzyme research 2010 (2011): 436859-436859. http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=ORCID&SrcApp=OrcidOrg&DestLinkType=FullRecord&DestApp=MEDLINE&KeyUT=MEDLINE:21528115&KeyUID=MEDLINE:21528115.
  80. Matos Segura, Maria Estela; Rosell, Cristina M.. "Chemical Composition and Starch Digestibility of Different Gluten-free Breads". Plant Foods For Human Nutrition 66 3 (2011): 224-230. http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=ORCID&SrcApp=OrcidOrg&DestLinkType=FullRecord&DestApp=WOS_CPL&KeyUT=WOS:000293978800004&KeyUID=WOS:000293978800004.
    10.1007/s11130-011-0244-2
  81. Kopec, A.; Pysz, M.; Borczak, B.; Sikora, E.; Rosell, C. M.; Collar, C.; Sikora, M.. "Effects of sourdough and dietary fibers on the nutritional quality of breads produced by bake-off technology". Journal of Cereal Science 54 3 (2011): 499-505. http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=ORCID&SrcApp=OrcidOrg&DestLinkType=FullRecord&DestApp=WOS_CPL&KeyUT=WOS:000298218500032&KeyUID=WOS:000298218500032.
    10.1016/j.jcs.2011.07.008
  82. Sharma, Paras; Gujral, Hardeep Singh; Rosell, Cristina M.. "Effects of roasting on barley beta-glucan, thermal, textural and pasting properties". Journal of Cereal Science 53 1 (2011): 25-30.
    10.1016/j.jcs.2010.08.005
  83. Arocha Gularte, Marcia; Rosell, Cristina M.. "Physicochemical properties and enzymatic hydrolysis of different starches in the presence of hydrocolloids". Carbohydrate Polymers 85 1 (2011): 237-244.
    10.1016/j.carbpol.2011.02.025
  84. Altamirano-Fortoul, Rossana; Rosell, Cristina M.. "Physico-chemical changes in breads from bake off technologies during storage". Lwt-Food Science and Technology 44 3 (2011): 631-636.
    10.1016/j.lwt.2010.04.018
  85. Rosell, Cristina M.; Yokoyama, W.; Shoemaker, C.. "Rheology of different hydrocolloids-rice starch blends. Effect of successive heating-cooling cycles". Carbohydrate Polymers 84 1 (2011): 373-382.
    10.1016/j.carbpol.2010.11.047
  86. Rosell, C. M.; Marco, C.; Garcia-Alvarez, J.; Salazar, J.. "RHEOLOGICAL PROPERTIES OF RICE-SOYBEAN PROTEIN COMPOSITE FLOURS ASSESSED BY MIXOLAB AND ULTRASOUND". Journal of Food Process Engineering 34 6 (2011): 1838-1859.
    10.1111/j.1745-4530.2009.00501.x
  87. Garcia-Alvarez, J; Salazar, J; Rosell, CM. "Ultrasonic study of wheat flour properties". Ultrasonics 51 2 (2011): 223-228.
    10.1016/j.ultras.2010.08.006
  88. Rosell, C. M.; Santos, E.; Collar, C.. "Physical characterization of fiber-enriched bread doughs by dual mixing and temperature constraint using the Mixolab .". European Food Research and Technology 231 4 (2010): 535-544. http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=ORCID&SrcApp=OrcidOrg&DestLinkType=FullRecord&DestApp=FSTA&KeyUT=FSTA:2010-10-Mn2832&KeyUID=FSTA:2010-10-Mn2832.
  89. Porta, R.; Pandey, A.; Rosell, C.M.. "Enzymes as additives or processing aids in food biotechnology". Enzyme Research 2010 (2010): http://www.scopus.com/inward/record.url?eid=2-s2.0-84869012636&partnerID=MN8TOARS.
    10.4061/2010/436859
  90. Ribotta, PD; Rosell, CM. "Effects of enzymatic modification of soybean protein on the pasting and rheological profile of starch-protein systems". Starch-Starke 62 7 (2010): 373-383.
    10.1002/star.200900259
  91. Barcenas, ME; Altamirano-Fortoul, R; Rosell, CM. "Effect of high pressure processing on wheat dough and bread characteristics". Lwt-Food Science and Technology 43 1 (2010): 12-19.
    10.1016/j.lwt.2009.06.019
  92. Krupa, U; Rosell, CM; Sadowska, J; Soral-Smietana, M. "BEAN STARCH AS INGREDIENT FOR GLUTEN-FREE BREAD". Journal of Food Processing and Preservation 34 (2010): 501-518.
    10.1111/j.1745-4549.2009.00366.x
  93. Leon, E; Piston, F; Aouni, R; Shewry, PR; Rosell, CM; Martin, A; Barro, F. "Pasting properties of transgenic lines of a commercial bread wheat expressing combinations of HMW glutenin subunit genes". Journal of Cereal Science 51 3 (2010): 344-349.
    10.1016/j.jcs.2010.02.002
  94. Brites, C; Trigo, MJ; Santos, C; Collar, C; Rosell, CM. "Maize-Based Gluten-Free Bread: Influence of Processing Parameters on Sensory and Instrumental Quality". Food and Bioprocess Technology 3 5 (2010): 707-715.
    10.1007/s11947-008-0108-4
  95. Rosell, CM; Santos, E. "Impact of fibers on physical characteristics of fresh and staled bake off bread". Journal of Food Engineering 98 2 (2010): 273-281.
    10.1016/j.jfoodeng.2010.01.008
  96. Cabrera-Chavez, F; Ezquerra-Brauer, JM; Herrera-Urbina, R; Rosell, CM; Rouzaud-Sandez, O. "PHYSICOCHEMICAL PROPERTIES OF WHEAT GLUTEN PROTEINS MODIFIED BY PROTEASE FROM SIERRA (SCOMBEROMORUS SIERRA) FISH". International Journal of Food Properties 13 6 (2010): 1187-1198.
    10.1080/10942910903013357
  97. Rosell, CM; Santos, E; Collar, C. "Physical characterization of fiber-enriched bread doughs by dual mixing and temperature constraint using the Mixolab(A (R))". European Food Research and Technology 231 4 (2010): 535-544.
    10.1007/s00217-010-1310-y
  98. Rosell, C. M.; UgarcicHardi, Z. "BREADMAKING TECHNOLOGY MEETING CONSUMER DRIVERS FOR HEALTHY BREADS". Proceedings of the 5th International Congress Flour-Bread '09 and 7th Croation Congress of Cereal Technologists (2009): 45-52. http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=ORCID&SrcApp=OrcidOrg&DestLinkType=FullRecord&DestApp=WOS_CPL&KeyUT=WOS:000326643300006&KeyUID=WOS:000326643300006.
  99. Collar, C.; Rosell, C.M.. "XIII ICC Cereal and Bread Congress Cerworld 21st". Cereal Foods World 54 1 (2009): 30-32. http://www.scopus.com/inward/record.url?eid=2-s2.0-62149142050&partnerID=MN8TOARS.
    10.1094/CFW-54-1-0030
  100. Collar, C; Rosell, CM; Muguerza, B; Moulay, L. "Breadmaking Performance and Keeping Behavior of Cocoa-soluble Fiber-enriched Wheat Breads". Food Science and Technology International 15 1 (2009): 79-87.
    10.1177/1082013208102643
  101. Rosell, CM; Santos, E; Collar, C. "Physico-chemical properties of commercial fibres from different sources: A comparative approach". Food Research International 42 1 (2009): 176-184.
    10.1016/j.foodres.2008.10.003
  102. Barcenas, ME; De la O-Keller, J; Rosell, CM. "Influence of different hydrocolloids on major wheat dough components (gluten and starch)". Journal of Food Engineering 94 3-4 (2009): 241-247.
    10.1016/j.jfoodeng.2009.03.012
  103. Rosell, CM; Collar, C. "Effect of temperature and consistency on wheat dough performance". International Journal of Food Science and Technology 44 3 (2009): 493-502.
    10.1111/j.1365-2621.2008.01758.x
  104. Rosell, CM; Cortez, G; Repo-Carrasco, R. "Breadmaking Use of Andean Crops Quinoa, Kaniwa, Kiwicha, and Tarwi". Cereal Chemistry 86 4 (2009): 386-392.
    10.1094/CCHEM-86-4-0386
  105. Rosell, CM; Santos, E; Penella, JMS; Haros, M. "Wholemeal wheat bread: A comparison of different breadmaking processes and fungal phytase addition". Journal of Cereal Science 50 2 (2009): 272-277.
    10.1016/j.jcs.2009.06.007
  106. Le-Bail, A.; Zuniga, R.; Lucas, T.; Sikora, M.; Rosell, C. M.; Curic, D.; Park, T.; et al. "Energy, nutrition and the quality of breads; an overview of EU-FRESHBAKE.". New Food No. 4 (2008): 60-64. http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=ORCID&SrcApp=OrcidOrg&DestLinkType=FullRecord&DestApp=FSTA&KeyUT=FSTA:2009-12-Mn3457&KeyUID=FSTA:2009-12-Mn3457.
  107. Curic, D; Novotni, D; Skevin, D; Rosell, CM; Collar, C; Le Bail, A; Colic-Baric, I; Gabric, D. "Design of a quality index for the objective evaluation of bread quality: Application to wheat breads using selected bake off technology for bread making". Food Research International 41 7 (2008): 714-719.
    10.1016/j.foodres.2008.05.006
  108. Marco, C; Rosell, CM. "Breadmaking performance of protein enriched, gluten-free breads". European Food Research and Technology 227 4 (2008): 1205-1213.
    10.1007/s00217-008-0838-6
  109. Gujral, HS; Singh, GS; Rosell, CM. "Extending shelf life of chapatti by partial baking and frozen storage". Journal of Food Engineering 89 4 (2008): 466-471.
    10.1016/j.jfoodeng.2008.05.027
  110. Marco, C; Perez, G; Leon, AE; Rosell, CM. "Effect of transglutaminase on protein electrophoretic pattern of rice, soybean, and rice-soybean blends". Cereal Chemistry 85 1 (2008): 59-64.
    10.1094/CCHEM-85-1-0059
  111. Marco, C; Rosell, CM. "Effect of different protein isolates and transglutaminase on rice flour properties". Journal of Food Engineering 84 1 (2008): 132-139.
    10.1016/j.jfoodeng.2007.05.003
  112. Santos, E; Rosell, CM; Collar, C. "Gelatinization and retrogradation kinetics of high-fiber wheat flour blends: A calorimetric approach". Cereal Chemistry 85 4 (2008): 457-465.
    10.1094/CCHEM-85-4-0455
  113. Marco, C; Rosell, CM. "Functional and rheological properties of protein enriched gluten free composite flours". Journal of Food Engineering 88 1 (2008): 94-103.
    10.1016/j.jfoodeng.2008.01.018
  114. Gomez, M; Oliete, B; Rosell, CM; Pando, V; Fernandez, E. "Studies on cake quality made of wheat-chickpea flour blends". Lwt-Food Science and Technology 41 9 (2008): 1701-1709.
    10.1016/j.lwt.2007.11.024
  115. Palacios, MC; Haros, M; Rosell, CM; Sanz, Y. "Selection of phytate-degrading human bifidobacteria and application in whole wheat dough fermentation". Food Microbiology 25 1 (2008): 169-176.
    10.1016/j.fm.2007.06.001
  116. Palaciosa, MC; Haros, M; Sanz, Y; Rosell, CM. "Selection of lactic acid bacteria with high phytate degrading activity for application in whole wheat breadmaking". Lwt-Food Science and Technology 41 1 (2008): 82-92.
    10.1016/j.lwt.2007.02.005
  117. Palacios, MC; Haros, M; Sanz, Y; Rosell, CM. "Phytate degradation by Bifidobacterium on whole wheat fermentation". European Food Research and Technology 226 4 (2008): 825-831.
    10.1007/s00217-007-0602-3
  118. Bonet, A; Rosell, CM; Perez-Munuera, I; Hernando, I. "Rebuilding gluten network of damaged wheat by means of glucose oxidase treatment". Journal of the Science of Food and Agriculture 87 7 (2007): 1301-1307.
    10.1002/jsfa.2846
  119. Rosell, CM; Foegeding, A. "Interaction of hydroxypropylmethylcellulose with gluten proteins: Small deformation properties during thermal treatment". Food Hydrocolloids 21 7 (2007): 1092-1100.
    10.1016/j.foodhyd.2006.08.003
  120. Caballero, PA; Gomez, M; Rosell, CM. "Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination". Journal of Food Engineering 81 1 (2007): 42-53.
    10.1016/j.jfoodeng.2006.10.007
  121. Collar, C; Bollain, C; Rosell, CM. "Rheological behaviour of formulated bread doughs during mixing and heating". Food Science and Technology International 13 2 (2007): 99-107.
    10.1177/1082013207078341
  122. Rosell, Cristina M.. "AGFD 22-Role of cellulosic gums in bakery products: Gluten-free products". Abstracts of Papers of the American Chemical Society 233 (2007): 53-53. http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=ORCID&SrcApp=OrcidOrg&DestLinkType=FullRecord&DestApp=WOS_CPL&KeyUT=WOS:000207722800051&KeyUID=WOS:000207722800051.
  123. Caballero, PA; Gomez, M; Rosell, CM. "Bread quality and dough rheology of enzyme-supplemented wheat flour". European Food Research and Technology 224 5 (2007): 525-534.
    10.1007/s00217-006-0311-3
  124. Collar, C; Santos, E; Rosell, CM. "Assessment of the rheological profile of fibre-enriched bread doughs by response surface methodology". Journal of Food Engineering 78 3 (2007): 820-826.
    10.1016/j.jfoodeng.2005.11.026
  125. Rosell, CM; Collar, C; Haros, M. "Assessment of hydrocolloid effects on the thermo-mechanical properties of wheat using the Mixolab". Food Hydrocolloids 21 3 (2007): 452-462.
    10.1016/j.foodhyd.2006.05.004
  126. Gomez, M; Ronda, F; Caballero, PA; Blanco, CA; Rosell, CM. "Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes". Food Hydrocolloids 21 2 (2007): 167-173.
    10.1016/j.foodhyd.2006.03.012
  127. Rosell, CM; Gomez, M. "Frozen dough and partially baked bread: An update". Food Reviews International 23 3 (2007): 303-319.
    10.1080/87559120701418368
  128. Marco, C; Perez, G; Ribotta, P; Rosell, CM. "Effect of microbial transglutaminase on the protein fractions of rice, pea and their blends". Journal of the Science of Food and Agriculture 87 14 (2007): 2576-2582.
    10.1002/jsfa.3006
  129. Barcenas, ME; Rosell, CM. "Different approaches for increasing the shelf life of partially baked bread: Low temperatures and hydrocolloid addition". Food Chemistry 100 4 (2007): 1594-1601.
    10.1016/j.foodchem.2005.12.043
  130. Leon, AE; Barrera, GN; Perez, GT; Ribotta, PD; Rosell, CM. "Effect of damaged starch levels on flour-thermal behaviour and bread staling". European Food Research and Technology 224 2 (2006): 187-192.
    10.1007/s00217-006-0297-x
  131. Barcenas, ME; Rosell, CM. "Different approaches for improving the quality and extending the shelf life of the partially baked bread: low temperatures and HPMC addition". Journal of Food Engineering 72 1 (2006): 92-99.
    10.1016/j.jfoodeng.2004.11.027
  132. Palacios, MC; Sanz, Y; Haros, M; Rosell, CM. "Application of Bifidobacterium strains to the breadmaking process". Process Biochemistry 41 12 (2006): 2434-2440.
    10.1016/j.procbio.2006.07.002
  133. Bonet, A; Rosell, CM; Caballero, PA; Gomez, M; Perez-Munuera, I; Lluch, MA. "Glucose oxidase effect on dough rheology and bread quality: A study from macroscopic to molecular level". Food Chemistry 99 2 (2006): 408-415.
    10.1016/j.foodchem.2005.07.043
  134. Bonet, A.; Blaszczak, W.; Rosell, C. A.. "Formation of homopolymers and heteropolymers between wheat flour and several protein sources by transglutaminase-catalyzed cross-linking". Cereal Chemistry 83 6 (2006): 655-662.
    10.1094/CC-83-0655
  135. Haros, M; Blaszczak, W; Perez, OE; Sadowska, J; Rosell, CM. "Effect of ground corn steeping on starch properties". European Food Research and Technology 222 1-2 (2006): 194-200.
    10.1007/s00217-005-0102-2
  136. Barcenas, ME; Rosell, CM. "Effect of frozen storage time on the bread crumb and aging of par-baked bread". Food Chemistry 95 3 (2006): 438-445.
    10.1016/j.foodchem.2005.01.023
  137. Collar, C; Santos, E; Rosell, CM. "Significance of dietary fiber on the viscometric pattern of pasted and gelled flour-fiber blends". Cereal Chemistry 83 4 (2006): 370-376.
    10.1094/CC-83-0370
  138. Rosell, CM; Santos, E; Collar, C. "Mixing properties of fibre-enriched wheat bread doughs: A response surface methodology study". European Food Research and Technology 223 3 (2006): 333-340.
    10.1007/s00217-005-0208-6
  139. Barcenas, ME; Rosell, CA. "Effect of HPMC addition on the microstructure, quality and aging of wheat bread". Food Hydrocolloids 19 6 (2005): 1037-1043.
    10.1016/j.foodhyd.2005.01.005
  140. Palacios, MC; Haros, M; Rosell, CM; Sanz, Y. "Characterization of an acid phosphatase from Lactobacillus pentosus: regulation and biochemical properties". Journal of Applied Microbiology 98 1 (2005): 229-237.
    10.1111/j.1365-2672.2004.02447.x
  141. Bonet, A; Caballero, PA; Gomez, M; Rosell, CM. "Microbial transglutaminase as a tool to restore the functionality of gluten from insect-damaged wheat". Cereal Chemistry 82 4 (2005): 425-430.
    10.1094/CC-82-0425
  142. Caballero, PA; Bonet, A; Rosell, CM; Gomez, M. "Effect of microbial transglutarninase on the rheological and thermal properties of insect damaged wheat flour". Journal of Cereal Science 42 1 (2005): 93-100.
    10.1016/j.jcs.2004.12.006
  143. Pérez, G.; Bonet, A.; Rosell, C.M.. "Relationship between gluten degradation by Aelia spp and Eurygaster spp and protein structure". Journal of the Science of Food and Agriculture 85 7 (2005): 1125-1130. http://www.scopus.com/inward/record.url?eid=2-s2.0-18944386826&partnerID=MN8TOARS.
    10.1002/jsfa.2078
  144. Guarda, A; Rosell, CM; Benedito, C; Galotto, MJ. "Different hydrocolloids as bread improvers and antistaling agents". Food Hydrocolloids 18 2 (2004): 241-247.
    10.1016/S0268-005X(03)00080-8
  145. Gujral, HS; Rosell, CM. "Functionality of rice flour modified with a microbial transglutaminase". Journal of Cereal Science 39 2 (2004): 225-230.
    10.1016/j.jcs.2003.10.004
  146. Gomez, M; del Real, S; Rosell, CM; Ronda, F; Blanco, CA; Caballero, PA. "Functionality of different emulsifiers on the performance of breadmaking and wheat bread quality". European Food Research and Technology 219 2 (2004): 145-150.
    10.1007/s00217-004-0937-y
  147. Gujral, HS; Rosell, CM. "Modification of pasting properties of wheat starch by cyclodextrin glycosyltransferase". Journal of the Science of Food and Agriculture 84 13 (2004): 1685-1690.
    10.1002/jsfa.1861
  148. Gujral, HS; Haros, M; Rosell, CM. "Improving the texture and delaying staling in rice flour chapati with hydrocolloids and alpha-amylase". Journal of Food Engineering 65 1 (2004): 89-94.
    10.1016/j.foodchem.2003.12.007
  149. Gujral, HS; Rosell, CM. "Improvement of the breadmaking quality of rice flour by glucose oxidase". Food Research International 37 1 (2004): 75-81.
    10.1016/j.foodres.2003.08.001
  150. Aja, S; Perez, G; Rosell, CM. "Wheat damage by Aelia spp. and Erygaster spp.: effects on gluten and water-soluble compounds released by gluten hydrolysis". Journal of Cereal Science 39 2 (2004): 187-193.
    10.1016/j.jcs.2003.10.0001
  151. Barcenas, ME; Benedito, C; Rosell, CA. "Use of hydrocolloids as bread improvers in interrupted baking process with frozen storage". Food Hydrocolloids 18 5 (2004): 769-774.
    10.1016/j.foodhyd.2003.12.003
  152. Blaszczak, W; Sadowska, J; Rosell, CM; Fornal, J. "Structural changes in the wheat dough and bread with the addition of alpha-amylases". European Food Research and Technology 219 4 (2004): 348-354.
    10.1007/s00217-004-0972-8
  153. Aja, S.; Pérez, G.; Rosell, C.M.. "Wheat damage by Aelia spp. and Erygaster spp.: Effects on gluten and water-soluble compounds released by gluten hydrolysis". Journal of Cereal Science 39 2 (2004): 187-193. http://www.scopus.com/inward/record.url?eid=2-s2.0-12144290492&partnerID=MN8TOARS.
    10.1016/j.jcs.2003.10.001
  154. Haros, M.; Perez, O.E.; Rosell, C.M.. "Effect of Steeping Corn with Lactic Acid on Starch Properties". Cereal Chemistry 81 1 (2004): 10-14. http://www.scopus.com/inward/record.url?eid=2-s2.0-1642577215&partnerID=MN8TOARS.
    10.1094/CCHEM.2004.81.1.10
  155. Gujral, H.S.; Haros, M.; Rosell, C.M.. "Improving the texture and delaying staling in rice flour chapati with hydrocolloids and a-amylase". Journal of Food Engineering 65 1 (2004): 89-94. http://www.scopus.com/inward/record.url?eid=2-s2.0-2342539061&partnerID=MN8TOARS.
    10.1016/j.jfoodeng.2003.12.007
  156. Singh Gural, H.; Gaur, S.; Rosell, C. M.. "Effect of barley flour, wet gluten and ascorbic acid on bread crumb texture.". Food Science and Technology International 9 1 (2003): 17-21.
    10.1177/1082013203009001003
  157. Rosell, C.M.; Wang, J.; Aja, S.; Bean, S.; Lookhart, G.. "Wheat flour proteins as affected by transglutaminase and glucose oxidase". Cereal Chemistry 80 1 (2003): 52-55. http://www.scopus.com/inward/record.url?eid=2-s2.0-0037241654&partnerID=MN8TOARS.
    10.1094/CCHEM.2003.80.1.52
  158. Barcenas, ME; Haros, M; Rosell, CM. "An approach to studying the effect of different bread improvers on the staling of pre-baked frozen bread". European Food Research and Technology 218 1 (2003): 56-61.
    10.1007/s00217-003-0816-y
  159. Leon, A; Rosell, CM; de Barber, CB. "A differential scanning calorimetry study of wheat proteins". European Food Research and Technology 217 1 (2003): 13-16.
    10.1007/s00217-003-0699-y
  160. Barcenas, ME; Haros, M; Benedito, C; Rosell, CM. "Effect of freezing and frozen storage on the staling of part-baked bread". Food Research International 36 8 (2003): 863-869.
    10.1016/S0963-9969(03)00093-0
  161. Gujral, HS; Guardiola, I; Carbonell, JV; Rosell, CA. "Effect of cyclodextrinase on dough rheology and bread quality from rice flour". Journal of Agricultural and Food Chemistry 51 13 (2003): 3814-3818.
    10.1021/jf034112w
  162. Gujral, HS; Guardiola, I; Carbonell, JV; Rosell, CM. "Effect of cyclodextrin glycosyl transferase on dough rheology and bread quality from rice flour (vol 51, pg 3814, 2003)". Journal of Agricultural and Food Chemistry 51 16 (2003): 4846-4846.
    10.1021/jf0304472
  163. Gujral, HS; Gaur, S; Rosell, CM. "Note: Effect of barley flour, wet gluten and ascorbic acid on bread crumb texture". Food Science and Technology International 9 1 (2003): 17-21.
    10.1177/108201303032877
  164. Perez, OE; Haros, M; Suarez, C; Rosell, CM. "Effect of steeping time on the starch properties from ground whole corn". Journal of Food Engineering 60 3 (2003): 281-287.
    10.1016/S0260-8774(03)00049-9
  165. Singh Gujral, H.; Rosell, C. M.; Sharma, S.; Sukhprit Singh. "Effect of sodium lauryl sulphate on the texture of sponge cake.". Food Science and Technology International 9 2 (2003): 89-93.
    10.1177/1082013203009002004
  166. Gujral, HS; Rosell, CM; Sharma, S; Singh, S. "Effect of sodium lauryl sulphate on the texture of sponge cake". Food Science and Technology International 9 2 (2003): 89-93.
    10.1177/108201303034751
  167. Singh Gujral, H.; Haros, M.; Rosell, C. M.. "Starch hydrolyzing enzymes for retarding the staling of rice bread.". Cereal Chemistry 80 6 (2003): 750-754.
    10.1094/CCHEM.2003.80.6.750
  168. Rosell, C.M.; Aja, S.; Bean, S.; Lookhart, G.. "Effect of Aelia spp. and Eurygaster spp. damage on wheat proteins". Cereal Chemistry 79 6 (2002): 801-805. http://www.scopus.com/inward/record.url?eid=2-s2.0-0036840744&partnerID=MN8TOARS.
    10.1094/CCHEM.2002.79.6.801
  169. Rosell, CM; Aja, S; Sadowska, J. "Amylase activities in insect (Aelia and Eurygaster)-damaged wheat". Journal of the Science of Food and Agriculture 82 9 (2002): 977-982.
    10.1002/jsfa.1138
  170. Jinshui Wang; Rosell, C. M.; Benedito de Barber, C.. "Effect of the addition of different fibres on wheat dough performance and bread quality.". Food Chemistry 79 2 (2002): 221-226.
    10.1016/S0308-8146(02)00135-8
  171. Haros, M; Rosell, CM; Benedito, C. "Effect of different carbohydrases on fresh bread texture and bread staling". European Food Research and Technology 215 5 (2002): 425-430.
    10.1007/s00217-002-0580-4
  172. Haros, M; Rosell, CM; Benedito, C. "Improvement of flour quality through carbohydrases treatment during wheat tempering". Journal of Agricultural and Food Chemistry 50 14 (2002): 4126-4130.
    10.1021/jf020059k
  173. Rosell, C.M.; Rojas, J.A.; De Barber, C.B.. "Combined effect of different antistaling agents on the pasting properties of wheat flour". European Food Research and Technology 212 4 (2001): 473-476. http://www.scopus.com/inward/record.url?eid=2-s2.0-0000851146&partnerID=MN8TOARS.
    10.1007/s002170000282
  174. Haros, M.; Rosell, C.M.; Benedito, C.. "Fungal phytase as a potential breadmaking additive". European Food Research and Technology 213 4-5 (2001): 317-322. http://www.scopus.com/inward/record.url?eid=2-s2.0-2942675500&partnerID=MN8TOARS.
    10.1007/s002170100396
  175. Haros, M.; Rosell, C.M.; Benedito, C.. "Use of fungal phytase to improve breadmaking performance of whole wheat bread". Journal of Agricultural and Food Chemistry 49 11 (2001): 5450-5454. http://www.scopus.com/inward/record.url?eid=2-s2.0-0035176989&partnerID=MN8TOARS.
    10.1021/jf010642l
  176. Rosell, C.M.; Haros, M.; Escrivá, C.; Benedito de Barber, C.. "Experimental approach to optimize the use of a-amylases in breadmaking". Journal of Agricultural and Food Chemistry 49 6 (2001): 2973-2977. http://www.scopus.com/inward/record.url?eid=2-s2.0-0034854592&partnerID=MN8TOARS.
    10.1021/jf010012j
  177. Rosell, C.M.; Rojas, J.A.; Benedito de Barber, C.. "Influence of hydrocolloids on dough rheology and bread quality". Food Hydrocolloids 15 1 (2001): 75-81. http://www.scopus.com/inward/record.url?eid=2-s2.0-0035110743&partnerID=MN8TOARS.
    10.1016/S0268-005X(00)00054-0
  178. Collar, C; Martinez, JC; Rosell, CM. "Lipid binding of fresh and stored formulated wheat breads. Relationships with dough and bread technological performance". Food Science and Technology International 7 6 (2001): 501-510.
    10.1106/CPGA-20Q4-YXR7-64JA
  179. Rojas, J.A.; Rosell, C.M.; Benedito De Barber, C.. "Role of maltodextrins in the staling of starch gels". European Food Research and Technology 212 3 (2001): 364-368. http://www.scopus.com/inward/record.url?eid=2-s2.0-0006347631&partnerID=MN8TOARS.
    10.1007/s002170000218
  180. Rojas, J.A.; Rosell, C.M.; Benedito De Barber, C.; Pérez-Munuera, I.; Lluch, M.A.. "The baking process of wheat rolls followed by cryo scanning electron microscopy". European Food Research and Technology 212 1 (2000): 57-63. http://www.scopus.com/inward/record.url?eid=2-s2.0-0003188926&partnerID=MN8TOARS.
    10.1007/s002170000209
  181. Fernandez-Lafuente, R.; Rosell, C.M.; Caanan-Haden, L.; Rodes, L.; Guisan, J.M.. "Facile synthesis of artificial enzyme nano-environments via solid-phase chemistry of immobilized derivatives: Dramatic stabilization of penicillin acylase versus organic solvents". Enzyme and Microbial Technology 24 1-2 (1999): 96-103. http://www.scopus.com/inward/record.url?eid=2-s2.0-0032890111&partnerID=MN8TOARS.
    10.1016/S0141-0229(98)00102-1
  182. Rojas, J.A.; Rosell, C.M.; Benedito De Barber, C.. "Pasting properties of different wheat flour-hydrocolloid systems". Food Hydrocolloids 13 1 (1999): 27-33. http://www.scopus.com/inward/record.url?eid=2-s2.0-0001893516&partnerID=MN8TOARS.
    10.1016/S0268-005X(98)00066-6
  183. Fernandez-Lafuente, R.; Rosell, C.M.; Guisan, J.M.. "Modulation of the properties of penicillin G acylase by acyl donor substrates during N-protection of amino compounds". Enzyme and Microbial Technology 22 7 (1998): 583-587. http://www.scopus.com/inward/record.url?eid=2-s2.0-0032524016&partnerID=MN8TOARS.
    10.1016/S0141-0229(98)00239-7
  184. Fernández-Lafuente, R.; Rosell, C.M.; Guisán, J.M.. "The presence of methanol exerts a strong and complex modulation of the synthesis of different antibiotics by immobilized Penicillin G acylase". Enzyme and Microbial Technology 23 5 (1998): 305-310. http://www.scopus.com/inward/record.url?eid=2-s2.0-0032189174&partnerID=MN8TOARS.
    10.1016/S0141-0229(98)00053-2
  185. Rosell, C.M.; Terreni, M.; Fernandez-Lafuente, R.; Guisan, J.M.. "A criterion for the selection of monophasic solvents for enzymatic synthesis". Enzyme and Microbial Technology 23 1-2 (1998): 64-69. http://www.scopus.com/inward/record.url?eid=2-s2.0-0032126895&partnerID=MN8TOARS.
    10.1016/S0141-0229(98)00015-5
  186. Napier, P.E.; Lacerda, H.M.; Rosell, C.M.; Valivety, R.H.; Vaidya, A.M.; Halling, P.J.. "Enhanced organic-phase enzymatic esterification with continuous water removal in a controlled air-bleed evacuated-headspace reactor". Biotechnology Progress 12 1 (1996): 47-50. http://www.scopus.com/inward/record.url?eid=2-s2.0-0030019205&partnerID=MN8TOARS.
    10.1021/bp950043x
  187. Fernández-Lafuente, R.; Rosell, C.M.; Piatkowska, B.; Guisán, J.M.. "Synthesis of antibiotics (cephaloglycin) catalyzed by penicillin G acylase: Evaluation and optimization of different synthetic approaches". Enzyme and Microbial Technology 19 1 (1996): 9-14. http://www.scopus.com/inward/record.url?eid=2-s2.0-0343446120&partnerID=MN8TOARS.
    10.1016/0141-0229(95)00179-4
  188. Rosell, C.M.; Vaidya, A.M.; Halling, P.J.. "Continuous in situ water activity control for organic phase biocatalysis in a packed bed hollow fiber reactor". Biotechnology and Bioengineering 49 3 (1996): 284-289. http://www.scopus.com/inward/record.url?eid=2-s2.0-0030569898&partnerID=MN8TOARS.
    10.1002/(SICI)1097-0290(19960205)49:3<284::AID-BIT6>3.0.CO;2-G
  189. Rosell, C.M.; Toldrá, F.. "Effect of curing agents on m-calpain activity throughout the curing process". European Food Research and Technology 203 4 (1996): 320-325. http://www.scopus.com/inward/record.url?eid=2-s2.0-53349089859&partnerID=MN8TOARS.
    10.1007/BF01231069
  190. Rosell, C.M.; Flores, M.; Toldrá, F.. "Myoglobin as an Endogenous Inhibitor of Proteolytic Muscle Enzymes". Journal of Agricultural and Food Chemistry 44 11 (1996): 3453-3456. http://www.scopus.com/inward/record.url?eid=2-s2.0-0000433117&partnerID=MN8TOARS.
    10.1021/jf9601022
  191. Fernandez-Lafuente, R.; Rosell, C.M.; Guisan, J.M.. "Dynamic reaction design of enzymic biotransformations in organic media: Equilibrium-controlled synthesis of antibiotics by penicillin G acylase". Biotechnology and Applied Biochemistry 24 2 (1996): 139-143. http://www.scopus.com/inward/record.url?eid=2-s2.0-0029760450&partnerID=MN8TOARS.
  192. Rosell, C.M.; Toldrá, F.. "Effect of curing agents on m-calpain activity throughout the curing process". Zeitschrift fur Lebensmittel -Untersuchung und -Forschung 203 4 (1996): 320-325. http://www.scopus.com/inward/record.url?eid=2-s2.0-33748862755&partnerID=MN8TOARS.
  193. Rosell, C.M.; Toldrá, F.. "Effect of myoglobin on the muscle lipase system". Journal of Food Biochemistry 20 2 (1996): 87-92. http://www.scopus.com/inward/record.url?eid=2-s2.0-0030510060&partnerID=MN8TOARS.
  194. Fernandez-Lafuente, R.; Rosell, C.M.; Rodriguez, V.; Guisan, J.M.. "Strategies for enzyme stabilization by intramolecular crosslinking with bifunctional reagents". Enzyme and Microbial Technology 17 6 (1995): 517-523. http://www.scopus.com/inward/record.url?eid=2-s2.0-0029311202&partnerID=MN8TOARS.
    10.1016/0141-0229(94)00090-E
  195. Rosell, C.M.; Fernandez-Lafuente, R.; Guisan, J.M.. "Modification of enzyme properties by the use of inhibitors during their stabilisation by multipoint covalent attachment". Biocatalysis and Biotransformation 12 1 (1995): 67-76. http://www.scopus.com/inward/record.url?eid=2-s2.0-0029137295&partnerID=MN8TOARS.
    10.3109/10242429508998152
  196. Rosell, C.M.; Vaidya, A.M.. "Twin-core packed-bed reactors for organic-phase enzymatic esterification with water activity control". Applied Microbiology and Biotechnology 44 3-4 (1995): 283-286. http://www.scopus.com/inward/record.url?eid=2-s2.0-0029559625&partnerID=MN8TOARS.
    10.1007/BF00169917
  197. Rosell, C.M.; Vaidya, A.M.; Halling, P.J.. "Prediction of denaturing tendency of organic solvents in mixtures with water by measurement of naphthalene solubility". Biochimica et Biophysica Acta (BBA)/Protein Structure and Molecular 1252 1 (1995): 158-164. http://www.scopus.com/inward/record.url?eid=2-s2.0-0029086918&partnerID=MN8TOARS.
    10.1016/0167-4838(95)00128-H
  198. Fernandez-Lafuente, R.; Rosell, C.M.; Guisan, J.M.. "The use of stabilised penicillin acylase derivatives improves the design of kinetically controlled synthesis". Journal of Molecular Catalysis. A, Chemical 101 1 (1995): 91-97. http://www.scopus.com/inward/record.url?eid=2-s2.0-0028835759&partnerID=MN8TOARS.
    10.1016/1381-1169(95)00050-X
  199. Guisan, J.M.; Alvaro, G.; Rosell, C.M.; Fernandez-Lafuente, R.. "Industrial design of enzymic processes catalysed by very active immobilized derivatives: Utilization of diffusional limitations (gradients of pH) as a profitable tool in enzyme engineering". Biotechnology and Applied Biochemistry 20 3 (1994): 357-369. http://www.scopus.com/inward/record.url?eid=2-s2.0-0028676164&partnerID=MN8TOARS.
  200. BALDARO, E; DARRIGO, P; PEDROCCHIFANTONI, G; ROSELL, CM; SERVI, S; TAGLIANI, A; TERRENI, M. "PEN-G ACYLASE CATALYZED RESOLUTION OF PHENYLACETATE ESTERS OF SECONDARY ALCOHOLS". Tetrahedron-Asymmetry 4 5 (1993): 1031-1034.
    10.1016/S0957-4166(00)80148-2
  201. Guisán, J.M.; Rodríguez, V.; Soler, G.; Santana, C.; Fernández-Lafuente, R.; Bastida, A.; Rosell, C.M.; et al. "Syntheses of pharmaceutical oligosaccharides catalyzed by immobilized-stabilized derivatives of different ß-galactosidases". Journal of Molecular Catalysis 84 3 (1993): 373-379. http://www.scopus.com/inward/record.url?eid=2-s2.0-0027685438&partnerID=MN8TOARS.
    10.1016/0304-5102(93)85066-3
  202. Fernandez-Lafuente, R.; Rosell, C.M.; Rodriguez, V.; Santana, C.; Soler, G.; Bastida, A.; Guisán, J.M.. "Preparation of activated supports containing low pK amino groups. A new tool for protein immobilization via the carboxyl coupling method". Enzyme and Microbial Technology 15 7 (1993): 546-550. http://www.scopus.com/inward/record.url?eid=2-s2.0-0027627662&partnerID=MN8TOARS.
    10.1016/0141-0229(93)90016-U
  203. Rosell, C.M.; Fernández-Lafuente, R.; Guisán, J.M.. "Resolution of racemic mixtures by synthesis reactions catalyzed by immobilized derivatives of the enzyme penicillin G acylase". Journal of Molecular Catalysis 84 3 (1993): 365-371. http://www.scopus.com/inward/record.url?eid=2-s2.0-0027678364&partnerID=MN8TOARS.
    10.1016/0304-5102(93)85065-2
  204. Guisán, J.M.; Alvaro, G.; Fernandez-Lafuente, R.; Rosell, C.M.; Garcia, J.L.; Tagliani, A.. "Stabilization of heterodimeric enzyme by multipoint covalent immobilization: Penicillin G acylase from Kluyvera citrophila". Biotechnology and Bioengineering 42 4 (1993): 455-464. http://www.scopus.com/inward/record.url?eid=2-s2.0-0027909727&partnerID=MN8TOARS.
    10.1002/bit.260420408
  205. FUGANTI, C; ROSELL, CM; RIGONI, R; SERVI, S; TAGLIANI, A; TERRENI, M. "PENICILLIN ACYLASE MEDIATED SYNTHESIS OF FORMYL CEFAMANDOLE". Biotechnology Letters 14 7 (1992): 543-546.
    10.1007/BF01023937
  206. FUGANTI, C; ROSELL, CM; SERVI, S; TAGLIANI, A; TERRENI, M. "ENANTIOSELECTIVE RECOGNITION OF THE PHENACETYL MOIETY IN THE PEN-G ACYLASE CATALYZED-HYDROLYSIS OF PHENYLACETATE ESTERS". Tetrahedron-Asymmetry 3 3 (1992): 383-386.
    10.1016/S0957-4166(00)80282-7
  207. FERNANDEZLAFUENTE, R; ROSELL, CM; ALVARO, G; GUISAN, JM. "ADDITIONAL STABILIZATION OF PENICILLIN-G ACYLASE-AGAROSE DERIVATIVES BY CONTROLLED CHEMICAL MODIFICATION WITH FORMALDEHYDE". Enzyme and Microbial Technology 14 6 (1992): 489-495.
    10.1016/0141-0229(92)90143-C
  208. ALVARO, G; FERNANDEZLAFUENTE, R; ROSELL, CM; BLANCO, RM; GARCIALOPEZ, JL; GUISAN, JM. "PENICILLIN-G ACYLASE FROM KLUYVERA-CITROPHILA NEW CHOICE AS INDUSTRIAL ENZYME". Biotechnology Letters 14 4 (1992): 285-290.
    10.1007/BF01022325
  209. GUISAN, JM; BASTIDA, A; CUESTA, C; FERNANDEZLAFUENTE, R; ROSELL, CM. "IMMOBILIZATION STABILIZATION OF ALPHA-CHYMOTRYPSIN BY COVALENT ATTACHMENT TO ALDEHYDE AGAROSE GELS". Biotechnology and Bioengineering 38 10 (1991): 1144-1152.
    10.1002/bit.260381005
  210. FERNANDEZLAFUENTE, R; ROSELL, CM; GUISAN, JM. "ENZYME REACTION-ENGINEERING - SYNTHESIS OF ANTIBIOTICS CATALYZED BY STABILIZED PENICILLIN-G ACYLASE IN THE PRESENCE OF ORGANIC COSOLVENTS". Enzyme and Microbial Technology 13 11 (1991): 898-905.
    10.1016/0141-0229(91)90106-K
  211. Blanco, R.M.; Bastida, A.; Cuesta, C.; Alvaro, G.; Fernandez-Lafuente, R.; Rosell, C.M.; Guisan, J.M.. "Immobilization-stabilization of proteases as a tool to improve the industrial design of peptide synthesis". Biomedica Biochimica Acta 50 10-11 (1991): http://www.scopus.com/inward/record.url?eid=2-s2.0-0026341438&partnerID=MN8TOARS.
Capítulo de livro
  1. Garcia-Alvarez, J.; Rosell, C. M.; Garcia-Hernandez, M. J.; Chavez, J. A.; Turo, A.; Salazar, J.; Iop,. "Ultrasonic analysis to discriminate bread dough of different types of flour". 2012.
    10.1088/1757-899x/42/1/012042
Livro
  1. Rosell, C.M.. Bread: Chemistry of Baking. 2015.
    10.1016/B978-0-12-384947-2.00088-X
  2. Rosell, C.M.; Garzon, R.. Chemical Composition of Bakery Products. 2015.
    10.1007/978-3-642-36605-5_22
  3. Rosell, C.M.. Fortification of Grain-Based Foods. 2015.
    10.1016/B978-0-12-394437-5.00074-7
  4. Zhou, W.; Hui, Y.H.; De Leyn, I.; Pagani, M.A.; Rosell, C.M.; Selman, J.D.; Therdthai, N.. Bakery Products Science and Technology: Second Edition. 2014.
    10.1002/9781118792001
  5. Rosell, C.M.; Gómez, M.. Rice. 2014.
    10.1002/9781118792001.ch5
  6. Rosell, C.M.. Nutritionally enhanced wheat flours and breads. 2012.
    10.1533/9780857095695.4.687
  7. Rosell, C.M.. The Science of Doughs and Bread Quality. 2011.
    10.1016/B978-0-12-380886-8.10001-7
  8. Rosell, C.M.. Enzymatic Manipulation of Gluten-Free Breads. 2009.
    10.1002/9781444316209.ch6
  9. Rosell, C.M.; Marco, C.. Rice. 2008.
    10.1016/B978-012373739-7.50006-X
  10. Rosell, CM. Different Technological Strategies for Designing Gluten Free Products. 2008.
  11. Rosell, C.M.. Vitamin and mineral fortification of bread. 2007.
    10.1533/9781845693886.2.336
  12. Rosell, C.M.; Gómez, M.. Rice. 2007.
    10.1002/9780470277553.ch6
  13. Rosell, C.M.; Collar, C.. Section VI. Cereals: Rice-Based Products. 2006.
    10.1002/9780470113554.ch22
  14. Rosell, C.M.. The nutritional enhancement of wheat flour. 2003.
    10.1016/B978-1-85573-553-8.50016-2
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Distinções

Prémio

2008 Harald Perten Prize
Harald Perten Foundation, Suécia