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Items: 1 to 20 of 35

1.

Effect of Bread Structure and In Vitro Oral Processing Methods in Bolus Disintegration and Glycemic Index.

Aleixandre A, Benavent-Gil Y, Rosell CM.

Nutrients. 2019 Sep 4;11(9). pii: E2105. doi: 10.3390/nu11092105.

2.

Evaluation of the physicochemical and nutritional changes in two amaranth species (Amaranthus quitensis and Amaranthus caudatus) after germination.

Cornejo F, Novillo G, Villacrés E, Rosell CM.

Food Res Int. 2019 Jul;121:933-939. doi: 10.1016/j.foodres.2019.01.022. Epub 2019 Jan 10. No abstract available.

PMID:
31108828
3.

Evaluation of Starch⁻Protein Interactions as A Function of pH.

Bravo-Núñez Á, Garzón R, Rosell CM, Gómez M.

Foods. 2019 May 7;8(5). pii: E155. doi: 10.3390/foods8050155.

4.

Inulin enrichment of gluten free breads: Interaction between inulin and yeast.

Morreale F, Benavent-Gil Y, Rosell CM.

Food Chem. 2019 Apr 25;278:545-551. doi: 10.1016/j.foodchem.2018.11.066. Epub 2018 Nov 13.

5.

Quantifying the surface properties of enzymatically-made porous starches by using a surface energy analyzer.

Martinez-Alejo JM, Benavent-Gil Y, Rosell CM, Carvajal T, Martinez MM.

Carbohydr Polym. 2018 Nov 15;200:543-551. doi: 10.1016/j.carbpol.2018.08.035. Epub 2018 Aug 10.

PMID:
30177197
6.

Thermal stabilization of probiotics by adsorption onto porous starches.

Benavent-Gil Y, Rodrigo D, Rosell CM.

Carbohydr Polym. 2018 Oct 1;197:558-564. doi: 10.1016/j.carbpol.2018.06.044. Epub 2018 Jun 11.

PMID:
30007647
7.

Starch and antioxidant compound release during in vitro gastrointestinal digestion of gluten-free pasta.

Camelo-Méndez GA, Agama-Acevedo E, Rosell CM, de J Perea-Flores M, Bello-Pérez LA.

Food Chem. 2018 Oct 15;263:201-207. doi: 10.1016/j.foodchem.2018.04.075. Epub 2018 Apr 22.

PMID:
29784308
8.

Understanding the effect of emulsifiers on bread aeration during breadmaking.

Garzón R, Hernando I, Llorca E, Rosell CM.

J Sci Food Agric. 2018 Nov;98(14):5494-5502. doi: 10.1002/jsfa.9094. Epub 2018 Jun 9.

PMID:
29691873
9.

Physicochemical and nutritional characteristics of banana flour during ripening.

Campuzano A, Rosell CM, Cornejo F.

Food Chem. 2018 Aug 1;256:11-17. doi: 10.1016/j.foodchem.2018.02.113. Epub 2018 Feb 21.

PMID:
29606425
10.

Mimicking gluten functionality with β-conglycinin concentrate: Evaluation in gluten free yeast-leavened breads.

Espinosa-Ramírez J, Garzon R, Serna-Saldivar SO, Rosell CM.

Food Res Int. 2018 Apr;106:64-70. doi: 10.1016/j.foodres.2017.12.055. Epub 2017 Dec 20.

PMID:
29579970
11.

Use of high hydrostatic pressure to inactivate natural contaminating microorganisms and inoculated E. coli O157:H7 on Hermetia illucens larvae.

Kashiri M, Marin C, Garzón R, Rosell CM, Rodrigo D, Martínez A.

PLoS One. 2018 Mar 22;13(3):e0194477. doi: 10.1371/journal.pone.0194477. eCollection 2018.

12.

Performance of Granular Starch with Controlled Pore Size during Hydrolysis with Digestive Enzymes.

Benavent-Gil Y, Rosell CM.

Plant Foods Hum Nutr. 2017 Dec;72(4):353-359. doi: 10.1007/s11130-017-0635-0.

PMID:
28983746
13.

Enzymatic Modification of Corn Starch Influences Human Fecal Fermentation Profiles.

Dura A, Rose DJ, Rosell CM.

J Agric Food Chem. 2017 Jun 14;65(23):4651-4657. doi: 10.1021/acs.jafc.7b01634. Epub 2017 Jun 5.

PMID:
28553713
14.

Morphological and physicochemical characterization of porous starches obtained from different botanical sources and amylolytic enzymes.

Benavent-Gil Y, Rosell CM.

Int J Biol Macromol. 2017 Oct;103:587-595. doi: 10.1016/j.ijbiomac.2017.05.089. Epub 2017 May 19.

PMID:
28533017
15.

Changes in physicochemical properties and in vitro starch digestion of native and extruded maize flours subjected to branching enzyme and maltogenic α-amylase treatment.

Román L, Martínez MM, Rosell CM, Gómez M.

Int J Biol Macromol. 2017 Aug;101:326-333. doi: 10.1016/j.ijbiomac.2017.03.109. Epub 2017 Mar 21.

PMID:
28341177
16.

Comparison of porous starches obtained from different enzyme types and levels.

Benavent-Gil Y, Rosell CM.

Carbohydr Polym. 2017 Feb 10;157:533-540. doi: 10.1016/j.carbpol.2016.10.047. Epub 2016 Oct 17.

PMID:
27987959
17.

Germinated, toasted and cooked chickpea as ingredients for breadmaking.

Ouazib M, Garzon R, Zaidi F, Rosell CM.

J Food Sci Technol. 2016 Jun;53(6):2664-72. doi: 10.1007/s13197-016-2238-4. Epub 2016 Jun 1.

18.

Physico-chemical properties of corn starch modified with cyclodextrin glycosyltransferase.

Dura A, Rosell CM.

Int J Biol Macromol. 2016 Jun;87:466-72. doi: 10.1016/j.ijbiomac.2016.03.012. Epub 2016 Mar 9.

PMID:
26970178
19.

Jet milling effect on wheat flour characteristics and starch hydrolysis.

Angelidis G, Protonotariou S, Mandala I, Rosell CM.

J Food Sci Technol. 2016 Jan;53(1):784-91. doi: 10.1007/s13197-015-1990-1. Epub 2015 Aug 9.

20.

Combination of extrusion and cyclodextrin glucanotransferase treatment to modify wheat flours functionality.

Román L, Dura Á, Martínez MM, Rosell CM, Gómez M.

Food Chem. 2016 May 15;199:287-95. doi: 10.1016/j.foodchem.2015.12.040. Epub 2015 Dec 10.

PMID:
26775973

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