Rossana Altamirano‐Fortoul

Viability of some probiotic coatings in bread and its effect on the crust mechanical properties

Rossana Altamirano‐Fortoul, R. Moreno-Terrazas, A. Quezada-Gallo et al. · Food Hydrocolloids · 2012 · 123 citations

Food Structure, Crust Mechanical Properties, Probiotic Coatings +4

Reduced-Gliadin Wheat Bread: An Alternative to the Gluten-Free Diet for Consumers Suffering Gluten-Related Pathologies

Javier Gil‐Humanes, Fernando Pistón, Rossana Altamirano‐Fortoul et al. · PLoS ONE · 2014 · 101 citations · Full text

Nutrition, Gluten-free Nutrition, Food Intolerance +14

Effect of high pressure processing on wheat dough and bread characteristics

Marı́a Eugenia Bárcenas, Rossana Altamirano‐Fortoul, Cristina M. Rosell · LWT · 2009 · 76 citations

Wheat Dough, Mechanical Engineering, High Pressure Processing +3

Effect of the amount of steam during baking on bread crust features and water diffusion

Rossana Altamirano‐Fortoul, Alain Le‐Bail, Sylvie Chevallier et al. · Journal of Food Engineering · 2011 · 73 citations

Bread Crust Features, Water Diffusion

Breadmaking performance and technological characteristic of gluten-free bread with inulin supplemented with calcium salts

Urszula Krupa‐Kozak, Rossana Altamirano‐Fortoul, Małgorzata Wronkowska et al. · European Food Research and Technology · 2012 · 52 citations · Full text

Food Chemistry, Health Sciences, Calcium Carbonate +10