Cristina M. Rosell

Influence of hydrocolloids on dough rheology and bread quality

Cristina M. Rosell, J. A. Rojas, C. Benedito de Barber · Food Hydrocolloids · 2001 · 856 citations

Agriculture, Food Science, Food Engineering +11

Effect of the addition of different fibres on wheat dough performance and bread quality

Jinshui Wang, Cristina M. Rosell, C. Benedito de Barber · Food Chemistry · 2002 · 695 citations

Agriculture, Food Science, Cereal Science +13

Different hydrocolloids as bread improvers and antistaling agents

Abél Guarda, Cristina M. Rosell, Carmen Benedito et al. · Food Hydrocolloids · 2003 · 473 citations

Agriculture, Food Science, Nutritional Sciences +10

Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes

Manuel Gómez, Felicidad Ronda, Pedro A. Caballero et al. · Food Hydrocolloids · 2006 · 400 citations

Agriculture, Food Science, Food Engineering +11

Studies on cake quality made of wheat–chickpea flour blends

Manuel Gómez, Bonastre Oliete, Cristina M. Rosell et al. · LWT · 2007 · 341 citations

Agriculture, Agronomy, Food Science +13