Cristina Rosell

18PUBLICATIONS
29CO-AUTHORS
Food packaging, preservation and processingHorticultural crop improvement (incl. selection and breeding)Food technologyBiologically active moleculesFood properties (incl. characteristics and health benefits)
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Publications (18)

|Jun 30, 2026
Effect of the addition of yacon flour (Smallanthus sonchifolius) and freezing on baking performance.

|Mar 15, 2026
Valorization of Canola Leaves (Brassica napus L.) Through Sourdough Breadmaking: A Preliminary Study on Dough Rheology and Bread Quality.

Emanuele Tomassini, Nicola Gasparre, Robert Duncan

|Jan 26, 2026
Substitution of Salt with Choline Chloride in Double-Layer Flatbreads: Impact on Technological Properties and Starch Digestibility.

Maria Santamaria, Clara Leguet, Nour Doumani

|Jan 08, 2026
Bridging wheat kernel microstructure and flour rheology occurring during wheat germination.

Isanka Gimhani, Bin Xao Fu, Jitendra Paliwal

|Feb 08, 2025
Germinated/fermented legume flours as functional ingredients in wheat-based bread: A review.

Chiemela Enyinnaya Chinma, Vanessa Chinelo Ezeocha, Olajide Emmanuel Adedeji

|Sep 23, 2022
Impact of Cassava Starch Varieties on the Physiochemical Change during Enzymatic Hydrolysis.

Fabiola Cornejo, Pedro Maldonado-Alvarado, Sócrates Palacios-Ponce

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Frequent Collaborators

2 joint publications

Nicola Gasparre

1 joint publications

Devin J Rose

1 joint publications

Isabel Hernando

1 joint publications

Urszula Krupa-Kozak