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Cristina M. Rosell

institute of agrochemistry and food technology (iata-csic)

85H-index
409Paper Count
2.2WCitation Count
Published Papers 215
Publication Date
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Effect of the addition of yacon flour (Smallanthus sonchifolius) and freezing on baking performance
errJournal of the Science of Food and Agriculture
IF3.5
err2026-06-29
err0
errOAAI
errGabriel A. Atanazio-Silva; Raquel Garzon; Giulliana P. Torrano; Carmen C. Tadini; Cristina M. Rosell
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Modulation of Starch Pasting, Gel and Bread Structure by Apple Pomace and Flaxseed Gum under Different Pre-gelatinization Conditions
errApplied Food Research
IF6.2
err2026-06-20
err0
errOAAI
errLeire CANTERO-RUIZ DE EGUINO; Nicola GASPARRE; Olaia MARTINEZ; Cristina M. ROSELL
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Modeling the breakdown of starch gels during simulated mastication: role of salivary amylase, botanical origin, and retrogradation
errFood Hydrocolloids
IF12.4
err2026-06-16
err0
errOAAI
errMa Angeles Garofalo; Nicola Gasparre; Cristina M. Rosell
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From dough development to starch digestibility: effects of phenolic-rich plant powders in wheat bread
errInternational Journal of Food Properties
IF3.9
err2026-05-19
err0
errOAAI
errXiaohang Zou; Nicola Gasparre; Cristina M. Rosell
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Effect of Air Classifier Wheel Speed on Properties of Wheat Flour Fractions
errFood and Bioprocess Technology
IF5.8
err2026-05-13
err0
PREAI
errIsanka Gimhani; Fernando Viacava; Jitendra Paliwal; Cristina M. Rosell
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Foods for Older Adults: A Critical Review Integrating Market Evidence and Scientific Literature
errFood Reviews International
IF6
err2026-04-25
err0
PREAI
errFatma Boukid; Cristina M. Rosell
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Tuning whole wheat steamed bread: A comparative study of hydrocolloids
errFood Hydrocolloids
IF12.4
err2026-04-20
err0
errOAAI
errChengrong Wen; Nicola Gasparre; Cristina M. Rosell
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Substitution of Salt with Choline Chloride in Double-Layer Flatbreads: Impact on Technological Properties and Starch Digestibility
errPlant Foods for Human Nutrition
IF3.6
err2026-01-26
err0
errOAAI
errMaria Santamaria; Clara Leguet; Nour Doumani; Patricia Le-Bail; Cristina M. Rosell
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Resveratrol in food systems: challenges, innovations, and health potential
errJournal of Functional Foods
IF4
err2025-12-12
err0
errOAAI
errJenny Bouchard; Nicola Gasparre; Thomas Netticadan; Cristina M. Rosell
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The Role of Physicochemical Properties of Maize in Shaping the Amylolytic and Proteolytic Dynamics of Malts
errFood and Bioprocess Technology
IF5.8
err2025-12-01
err0
PREAI
errJosé G. Teutle-Paredes; Humberto Molina-Zambrano; Cristina M. Rosell; Andrea Rivera del Rio; Johanan Espinosa-Ramírez
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Apparent Viscosity as a Marker of Wheat Germination and Predictor of Bread Quality and Starch Digestibility
errCEREAL CHEMISTRY
IF2.5
err2025-11-01
err0
errOAAI
errZou, Xiaohang; Gasparre, Nicola; Rosell, Cristina M.
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Maize-derived arabinoxylans modulate starch pasting, gel structure, and retrogradation
errJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
IF3.5
err2025-11-01
err0
errOAAI
errGasparre, Nicola; Boukid, Fatma; Rosell, Cristina M.
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Effect of hydrophilic colloids containing resveratrol on dough processing and bread quality
errFood Bioscience
IF5.9
err2025-10-21
err0
errOAAI
errSunita Karki; Nicola Gasparre; Thomas Netticadan; Cristina M. Rosell
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Flatbread and consumers from the Mediterranean area: preference, perception, and innovation acceptance
errLWT
IF0
err2025-10-03
err0
errOAAI
errNour DOUMANI; Haneen Hanee Al-DMOOR; Cynthia HELOU; Dubravka NOVOTNI; Maria PAPAGEORGIOU; Antonella PASQUALONE; Cristina ROSELL; Vasilis VALDRAMIDIS; Francesca VURRO; Alain LE-BAIL; Patricia LE-BAIL
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Advances and challenges in breakfast cereals: nutrition, innovation, and sustainability
errCritical Reviews in Food Science and Nutrition
IF8.8
err2025-09-29
err0
PREAI
errFatma Boukid; Cristina M. Rosell
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Effect of solid-stated fermented grasshopper (S. purpurascens) on gluten-free bread: a nutritional, textural and rheological approach
errLWT
IF0
err2025-08-05
err0
errOAAI
errElizabeth Pérez-Rodríguez; Raquel Garzon; Esther Pérez-Carrillo; Cristina M.-Rosell; Celeste C. Ibarra-Herrera
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Examining the role of polyphenols in the in vitro starch hydrolysis of gluten free enriched flatbreads
errFOOD CHEMISTRY
IF9.8
err2025-06-02
err0
PREAI
errSantamaria, Maria; Garzon, Raquel; Skendi, Adriana; Papageorgiou, Maria; Rosell, Cristina M.
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Microstructural evolution of wheat kernels during germination: a multi-scale approach
errJOURNAL OF CEREAL SCIENCE
IF3.7
err2025-05-01
err0
errOAAI
errGimhani, Isanka; Gasparre, Nicola; Paliwal, Jitendra; Rosell, Cristina M.
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Germinated Flours from Different Botanical Sources: A Comprehensive Exploration of Their Influence on Dough Performance and Bread Quality
errFOOD REVIEWS INTERNATIONAL
IF6
err2025-03-05
err0
PREAI
errMa. Angeles Garofalo; Cindy Espinales; Denisse Yagual; Cristina M. Rosell; Fabiola Cornejo
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Lupin flour as a wheat substitute in conventional and sourdough breadmaking: impact on bread physicochemical properties and volatile profile
errEUROPEAN FOOD RESEARCH AND TECHNOLOGY
IF3.2
err2025-02-28
err0
errOAAI
errNigro, Gianfilippo; Gasparre, Nicola; Vurro, Francesca; Pasqualone, Antonella; Rosell, Cristina M.
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Research Directions

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Co-authors
Cooperation Journals
R
Roberto Fernández‐Lafuente
H-index: 105 · Papers: 682
P
Peter R. Shewry
H-index: 100 · Papers: 976
Y
Yolanda Sanz
H-index: 94 · Papers: 951
J
José M. Guisán
H-index: 77 · Papers: 510
L
Luís A. Bello‐Pérez
H-index: 67 · Papers: 453
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