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M Rosell

Showing results (61-70 of 140) with videos related to

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International Journal of Biological Macromolecules|March 26, 2017
Changes in physicochemical properties and in vitro starch digestion of native and extruded maize flours subjected to branching enzyme and maltogenic α-amylase treatmentLaura Román, Mario M Martínez, Cristina M Rosell, et al.
Journal of Applied Microbiology|December 22, 2004
Characterization of an acid phosphatase from Lactobacillus pentosus: regulation and biochemical propertiesM C Palacios, M Haros, C M Rosell, et al.
Food Research International (Ottawa, Ont.)|January 24, 2025
High pressure processing at different hydration levels as a tool to enhance rice bran stability and techno-functionalityEva Grau-Fuentes, Raquel Garzón, Dolores Rodrigo, et al.
Food Research International (Ottawa, Ont.)|August 17, 2021
Mastication of crisp bread: Role of bread texture and structure on texture perceptionAndrea Aleixandre, Yaiza Benavent-Gil, Elena Velickova, et al.
Foods (Basel, Switzerland)|May 10, 2019
Evaluation of Starch⁻Protein Interactions as A Function of pHÁngela Bravo-Núñez, Raquel Garzón, Cristina M Rosell, et al.
Nutrition, Metabolism, and Cardiovascular Diseases : NMCD|June 15, 2007
The metabolic syndrome: prevalence and association to leisure-time and work-related physical activity in 60-year-old men and womenM Halldin, M Rosell, U de Faire, et al.
Plos One|March 18, 2014
The shutdown of celiac disease-related gliadin epitopes in bread wheat by RNAi provides flours with increased stability and better tolerance to over-mixingJavier Gil-Humanes, Fernando Pistón, Francisco Barro, et al.
Pharmacology & Toxicology|August 1, 1996
Influence of biochemical parameters of liver function on vancomycin pharmacokineticsR Martí, M Rosell, L Pou, et al.
Food Chemistry|October 8, 2021
Understanding phenolic acids inhibition of α-amylase and α-glucosidase and influence of reaction conditionsAndrea Aleixandre, José Vicente Gil, Jorge Sineiro, et al.
Food Microbiology|November 13, 2007
Selection of phytate-degrading human bifidobacteria and application in whole wheat dough fermentationMaría Consuelo Palacios, Monica Haros, Cristina M Rosell, et al.
Pageof 14

Showing results (61-70 of 140) with videos related to

Sort By:
Pageof 14
International Journal of Biological Macromolecules|March 26, 2017
Changes in physicochemical properties and in vitro starch digestion of native and extruded maize flours subjected to branching enzyme and maltogenic α-amylase treatmentLaura Román, Mario M Martínez, Cristina M Rosell, et al.
Journal of Applied Microbiology|December 22, 2004
Characterization of an acid phosphatase from Lactobacillus pentosus: regulation and biochemical propertiesM C Palacios, M Haros, C M Rosell, et al.
Food Research International (Ottawa, Ont.)|January 24, 2025
High pressure processing at different hydration levels as a tool to enhance rice bran stability and techno-functionalityEva Grau-Fuentes, Raquel Garzón, Dolores Rodrigo, et al.
Food Research International (Ottawa, Ont.)|August 17, 2021
Mastication of crisp bread: Role of bread texture and structure on texture perceptionAndrea Aleixandre, Yaiza Benavent-Gil, Elena Velickova, et al.
Foods (Basel, Switzerland)|May 10, 2019
Evaluation of Starch⁻Protein Interactions as A Function of pHÁngela Bravo-Núñez, Raquel Garzón, Cristina M Rosell, et al.
Nutrition, Metabolism, and Cardiovascular Diseases : NMCD|June 15, 2007
The metabolic syndrome: prevalence and association to leisure-time and work-related physical activity in 60-year-old men and womenM Halldin, M Rosell, U de Faire, et al.
Plos One|March 18, 2014
The shutdown of celiac disease-related gliadin epitopes in bread wheat by RNAi provides flours with increased stability and better tolerance to over-mixingJavier Gil-Humanes, Fernando Pistón, Francisco Barro, et al.
Pharmacology & Toxicology|August 1, 1996
Influence of biochemical parameters of liver function on vancomycin pharmacokineticsR Martí, M Rosell, L Pou, et al.
Food Chemistry|October 8, 2021
Understanding phenolic acids inhibition of α-amylase and α-glucosidase and influence of reaction conditionsAndrea Aleixandre, José Vicente Gil, Jorge Sineiro, et al.
Food Microbiology|November 13, 2007
Selection of phytate-degrading human bifidobacteria and application in whole wheat dough fermentationMaría Consuelo Palacios, Monica Haros, Cristina M Rosell, et al.
Pageof 14