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Cristina M Rosell

Showing results (1-10 of 74) with videos related to

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International Journal of Food Sciences and Nutrition|June 13, 2022
The nutritional quality of wholegrain and multigrain breads is not necessarily better than white breads: the case of gluten-free and gluten-containing breadsFatma Boukid, Cristina M Rosell
Critical Reviews in Food Science and Nutrition|March 14, 2022
Fat replacers in baked products: their impact on rheological properties and final product qualityGamze Yazar, Cristina M Rosell
Food Chemistry: X|October 19, 2020
Effect of particle size on functional properties of <i>Brassica napobrassica</i> leaves powder. Starch interactions and processing impactEster Betoret, Cristina M Rosell
International Journal of Biological Macromolecules|March 13, 2016
Physico-chemical properties of corn starch modified with cyclodextrin glycosyltransferaseAngela Dura, Cristina M Rosell
Journal of Food Science and Technology|September 24, 2015
Influence of germination time of brown rice in relation to flour and gluten free bread qualityFabiola Cornejo, Cristina M Rosell
Critical Reviews in Food Science and Nutrition|September 29, 2025
Advances and challenges in breakfast cereals: nutrition, innovation, and sustainabilityFatma Boukid, Cristina M Rosell
Journal of the Science of Food and Agriculture|May 13, 2014
Understanding gluten-free dough for reaching breads with physical quality and nutritional balanceMaría E Matos, Cristina M Rosell
Plant Foods for Human Nutrition (Dordrecht, Netherlands)|October 7, 2017
Performance of Granular Starch with Controlled Pore Size during Hydrolysis with Digestive EnzymesYaiza Benavent-Gil, Cristina M Rosell
International Journal of Biological Macromolecules|May 24, 2017
Morphological and physicochemical characterization of porous starches obtained from different botanical sources and amylolytic enzymesYaiza Benavent-Gil, Cristina M Rosell
Carbohydrate Polymers|December 19, 2016
Comparison of porous starches obtained from different enzyme types and levelsYaiza Benavent-Gil, Cristina M Rosell
Pageof 8

Showing results (1-10 of 74) with videos related to

Sort By:
Pageof 8
International Journal of Food Sciences and Nutrition|June 13, 2022
The nutritional quality of wholegrain and multigrain breads is not necessarily better than white breads: the case of gluten-free and gluten-containing breadsFatma Boukid, Cristina M Rosell
Critical Reviews in Food Science and Nutrition|March 14, 2022
Fat replacers in baked products: their impact on rheological properties and final product qualityGamze Yazar, Cristina M Rosell
Food Chemistry: X|October 19, 2020
Effect of particle size on functional properties of <i>Brassica napobrassica</i> leaves powder. Starch interactions and processing impactEster Betoret, Cristina M Rosell
International Journal of Biological Macromolecules|March 13, 2016
Physico-chemical properties of corn starch modified with cyclodextrin glycosyltransferaseAngela Dura, Cristina M Rosell
Journal of Food Science and Technology|September 24, 2015
Influence of germination time of brown rice in relation to flour and gluten free bread qualityFabiola Cornejo, Cristina M Rosell
Critical Reviews in Food Science and Nutrition|September 29, 2025
Advances and challenges in breakfast cereals: nutrition, innovation, and sustainabilityFatma Boukid, Cristina M Rosell
Journal of the Science of Food and Agriculture|May 13, 2014
Understanding gluten-free dough for reaching breads with physical quality and nutritional balanceMaría E Matos, Cristina M Rosell
Plant Foods for Human Nutrition (Dordrecht, Netherlands)|October 7, 2017
Performance of Granular Starch with Controlled Pore Size during Hydrolysis with Digestive EnzymesYaiza Benavent-Gil, Cristina M Rosell
International Journal of Biological Macromolecules|May 24, 2017
Morphological and physicochemical characterization of porous starches obtained from different botanical sources and amylolytic enzymesYaiza Benavent-Gil, Cristina M Rosell
Carbohydrate Polymers|December 19, 2016
Comparison of porous starches obtained from different enzyme types and levelsYaiza Benavent-Gil, Cristina M Rosell
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