Cristina M. Rosell

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Articles (24)

Collaborators (6)

Jonathan Wilkin

Senior Lecturer

Abertay University

UNITED KINGDOM

Nicola Gasparre

University of Manitoba

Eva Grau Fuentes

Instituto de Agroquímica y Tecnología de Alimentos

Davide De Angelis

University of Bari Aldo Moro

Antonella Pasqualone

University of Bari

Jitendra Paliwal

University of Manitoba

Cristina M. Rosell

Research Interests

Explore related searches

Contact this professor

Articles (24)

Collaborators (6)

Jonathan Wilkin

Nicola Gasparre

Eva Grau Fuentes

Davide De Angelis

Antonella Pasqualone

Jitendra Paliwal

How do I reach out?

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Cristina M. Rosell

Research Interests

Explore related searches

Contact this professor

Articles (24)

Microstructural evolution of wheat kernels during germination: a multi-scale approach

High amylose maize starch can produce an inclusion complex with extract of medicinal plants of Amphipterygium adstringent

Germinated/fermented legume flours as functional ingredients in wheat‐based bread: A review

Exploring Underused Starchy Food Crops to Extend Their Consumption: Mexico as Case of Study

Comparison of vegetable powders as ingredients of flatbreads: technological and nutritional properties

Unlocking hidden potential of rice bran: Enzymatic treatment for enhancing techno-functional properties

Breadmaking Potential of Andean Roots and Tuber Starches from Ahipa (Pachyrhizus ahipa), Oca (Oxalis tuberosa), and Arracacha (Arracacia xanthorrhiza)

Modelling thermal characteristics of cocoa butter using a feed‐forward artificial neural network based on multilayer perceptron

Effect of polyphenols from Ascophyllum nodosum seaweeds on the rheology and digestion of corn starch gels and gluten-free bread features

Exploring the integration of orange peel for sustainable gluten-free flatbread making

Exploring the effects of enzymatic and thermal treatments on banana starch characteristics

Impact of germination on the techno-functional properties, nutritional composition, and health-promoting compounds of brown rice and its products: A review

Plant protein innovations in snacks and bakery: Synergy of market trends and scientific advances

Expanding the application of germinated wheat by examining the impact of varying alpha-amylase levels from grain to bread

Effect of dry-fractionated pea protein on the physicochemical properties and the nutritional features of gluten-free focaccia flat bread

Impact of starch-hydrocolloid interaction on pasting properties and enzymatic hydrolysis

Evaluation of the antimicrobial activity of grape extract against Bacillus cereus in rice

Performance of Starch Gels on In Vitro Enzymatic Hydrolysis Assessed by Rheological Methodologies

Performance of Starch Gels on In Vitro Enzymatic Hydrolysis Assessed by Rheological Methodologies

Edible insects as foods: mapping scientific publications and product launches in the global market (1996-2021)

Wheat gluten: A functional protein still challenging to replace in gluten‐free cereal‐based foods

Impact of drying methods on banana flour in the gluten-free bread quality

Impact of drying methods on banana flour in the gluten-free bread quality

Impact of Cassava Starch Varieties on the Physiochemical Change during Enzymatic Hydrolysis

Collaborators (6)

Jonathan Wilkin

Nicola Gasparre

Eva Grau Fuentes

Davide De Angelis

Antonella Pasqualone

Jitendra Paliwal

How do I reach out?

Meet Kite AI