Latest Publications

Ruiz-Zambrano, Nidia Leticia; Gasparre, Nicola; Pérez-Carrillo, Esther; Rosell, Cristina M. (2025)
Development of chickpea beverages through enzymatic treatments: from rapid visco analyser to pilot plant production
International Journal of Food Science and Technology
Garofalo, M.A.; Espinales, C.; Yagual, D.; Rosell, C.M.; Cornejo, F. (2025)
Germinated Flours from Different Botanical Sources: A Comprehensive Exploration of Their Influence on Dough Performance and Bread Quality
Food Reviews International
Nigro, G.; Gasparre, N.; Vurro, F.; Pasqualone, A.; Rosell, C.M. (2025)
Lupin flour as a wheat substitute in conventional and sourdough breadmaking: impact on bread physicochemical properties and volatile profile
European Food Research and Technology
Garofalo, M.Angeles; Villon, Pedro; Cornejo, Fabiola; Rosell, Cristina M. (2025)
Exploring the effects of enzymatic and thermal treatments on banana starch characteristics
International Journal of Biological Macromolecules
Fatma Boukid; Nicola Gasparre; Cristina M. Rosell (2025)
Guiding trust: The role of labeling information in the market for gluten-free pasta (2019–2023)
Journal of Food Composition and Analysis
Chinma, C.E.; Ezeocha, V.C.; Adedeji, O.E., (...); Rosell, C.M.; Bamidele, O.P.; Adebo, O.A. (2025)
Germinated/fermented legume flours as functional ingredients in wheat-based bread: A review
Journal of Food Science
Grau-Fuentes, E.; Garzón, R.; Rodrigo, D.; Rosell, C.M. (2025)
High pressure processing at different hydration levels as a tool to enhance rice bran stability and techno-functionality
Food Research International
Moreno-Zaragoza, J.; Pecina-Ornelas, D.F.; Agama-Acevedo, E.; Rosell, C.M.; Bello-Pérez, L.A. (2025)
High amylose maize starch can produce an inclusion complex with extract of medicinal plants of Amphipterygium adstringent
Cereal Chemistry
Boukid, F.; Mefleh, M.; Mameri, H.; Rosell, C.M. (2024)
Plant protein innovations in snacks and bakery: Synergy of market trends and scientific advances
Food Bioscience
Vurro, F.; Santamaria, M.; Summo, C.; Pasqualone, A.; Rosell, C.M. (2024)
Exploring the functional potential of pea-based sourdough in traditional durum wheat focaccia: Role in enhancing bioactive compounds, in vitro antioxidant activity, in vitro digestibility and aroma
Journal of Functional Foods
Gasparre, N.; Rosell, C.M.; Boukid, F. (2024)
Enzymatic Hydrolysis of Plant Proteins: Tailoring Characteristics, Enhancing Functionality, and Expanding Applications in the Food Industry
Food and Bioprocess Technology
Kaur, N.; Gasparre, N.; Rosell, C.M. (2024)
Expanding the application of germinated wheat by examining the impact of varying alpha-amylase levels from grain to bread
Journal of Cereal Science
Iacovino, S.; Garzon, R.; Rosell, C. M.; Marconi, E.; Albors, A.; Martín-Esparza, M. E. (2024)
Evaluation of the Technological Performance of Soft Wheat Flours for Fresh-Pasta Production as Affected by Industrial Refining Degree
Food And Bioprocess Technology
Moreno-Zaragoza, J.; Rosell, C.M.; Bello-Pérez, L.A. (2025)
The multiscale structure of banana starch related to the physicochemical, thermal, functional and digestibility characteristics: A review
Food Hydrocolloids
Dini, C.; Garzón, R.; Rosell, C.M. (2024)
Breadmaking Potential of Andean Roots and Tuber Starches from Ahipa (Pachyrhizus ahipa), Oca (Oxalis tuberosa), and Arracacha (Arracacia xanthorrhiza)
Starch/Staerke