J. A. Rojas

Influence of hydrocolloids on dough rheology and bread quality

Cristina M. Rosell, J. A. Rojas, C. Benedito de Barber · Food Hydrocolloids · 2001 · 847 citations

Rheology, Rheological Property, Dough Rheology +1

Pasting properties of different wheat flour-hydrocolloid systems

J. A. Rojas, Cristina M. Rosell, C. Benedito de Barber · Food Hydrocolloids · 1999 · 322 citations

Food Chemistry, Rheology, Food Engineering +4

The baking process of wheat rolls followed by cryo scanning electron microscopy

J. A. Rojas, Cristina M. Rosell, C. Benedito de Barber et al. · European Food Research and Technology · 2000 · 101 citations

Electron Microscopy, Grain Science, Wheat Rolls +4

Role of maltodextrins in the staling of starch gels

J. A. Rojas, Cristina M. Rosell, C. Benedito de Barber · European Food Research and Technology · 2001 · 75 citations

Food Chemistry, Starch Gels, Glycobiology +3

CRISPR/Cas9 mutations in the rice Waxy/GBSSI gene induce allele-specific and zygosity-dependent feedback effects on endosperm starch biosynthesis

Lucía Pérez, Erika Soto, Gemma Farré et al. · Plant Cell Reports · 2019 · 57 citations

Genetics, Molecular Biology, Genetic Engineering +10