Design of a quality index for the objective evaluation of bread quality: Application to wheat breads using selected bake off technology for bread making
Curic, D., Novotni, D., Skevin, D., Rosell, C.M., Collar, C., Le Bail, A., Colic-Baric, I., Gabric, D.
Published in Food research international (01.08.2008)
Published in Food research international (01.08.2008)
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Glycaemic response to frozen stored wheat rolls enriched with inulin and oat fibre
Borczak, B., Sikora, E., Sikora, M., Rosell, C.M., Collar, C.
Published in Journal of cereal science (01.11.2012)
Published in Journal of cereal science (01.11.2012)
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Effects of sourdough and dietary fibers on the nutritional quality of breads produced by bake-off technology
Kopeć, A., Pysz, M., Borczak, B., Sikora, E., Rosell, C.M., Collar, C., Sikora, M.
Published in Journal of cereal science (01.11.2011)
Published in Journal of cereal science (01.11.2011)
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Breadmaking Performance and Keeping Behavior of Cocoa-soluble Fiber-enriched Wheat Breads
Collar, C, Rosell, C.M, Muguerza, B, Moulay, L
Published in Food science and technology international (01.02.2009)
Published in Food science and technology international (01.02.2009)
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Effect of microbial transglutaminase on the rheological and thermal properties of insect damaged wheat flour
Caballero, P.A., Bonet, A., Rosell, C.M., Gómez, M.
Published in Journal of cereal science (01.07.2005)
Published in Journal of cereal science (01.07.2005)
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Characterization of an acid phosphatase from Lactobacillus pentosus: regulation and biochemical properties
Palacios, M.C., Haros, M., Rosell, C.M., Sanz, Y.
Published in Journal of applied microbiology (01.01.2005)
Published in Journal of applied microbiology (01.01.2005)
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Facile synthesis of artificial enzyme nano-environments via solid-phase chemistry of immobilized derivatives: Dramatic stabilization of penicillin acylase versus organic solvents
Fernandez-Lafuente, R., Rosell, C.M., Caanan-Haden, L., Rodes, L., Guisan, J.M.
Published in Enzyme and microbial technology (01.01.1999)
Published in Enzyme and microbial technology (01.01.1999)
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Preparation of activated supports containing low pK amino groups. A new tool for protein immobilization via the carboxyl coupling method
Fernandez-Lafuente, R., Rosell, C.M., Rodriguez, V., Santana, C., Soler, G., Bastida, A., Guisán, J.M.
Published in Enzyme and microbial technology (01.07.1993)
Published in Enzyme and microbial technology (01.07.1993)
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