| Viability of some probiotic coatings in bread and its effect on the crust mechanical properties R Altamirano-Fortoul, R Moreno-Terrazas, A Quezada-Gallo, CM Rosell Food Hydrocolloids 29 (1), 166-174, 2012 | 177 | 2012 |
| Reduced-gliadin wheat bread: an alternative to the gluten-free diet for consumers suffering gluten-related pathologies J Gil-Humanes, F Pistón, R Altamirano-Fortoul, A Real, I Comino, ... PloS one 9 (3), e90898, 2014 | 145 | 2014 |
| Effect of high pressure processing on wheat dough and bread characteristics ME Bárcenas, R Altamirano-Fortoul, CM Rosell LWT-Food Science and Technology 43 (1), 12-19, 2010 | 102 | 2010 |
| Effect of the amount of steam during baking on bread crust features and water diffusion R Altamirano-Fortoul, A Le-Bail, S Chevallier, CM Rosell Journal of Food Engineering 108 (1), 128-134, 2012 | 96 | 2012 |
| Physico-chemical changes in breads from bake off technologies during storage R Altamirano-Fortoul, CM Rosell LWT-Food Science and Technology 44 (3), 631-636, 2011 | 74 | 2011 |
| Breadmaking performance and technological characteristic of gluten-free bread with inulin supplemented with calcium salts U Krupa-Kozak, R Altamirano-Fortoul, M Wronkowska, CM Rosell European Food Research and Technology 235, 545-554, 2012 | 61 | 2012 |
| Thermomechanically induced protein aggregation and starch structural changes in wheat flour dough CM Rosell, R Altamirano‐Fortoul, C Don, A Dubat Cereal Chemistry 90 (2), 89-100, 2013 | 42 | 2013 |
| Texture of bread crust: puncturing settings effect and its relationship to microstructure R Altamirano‐Fortoul, I Hernando, CM Rosell Journal of Texture Studies 44 (2), 85-94, 2013 | 36 | 2013 |
| Mechanical, microstructure and permeability properties of a model bread crust: Effect of different food additives R Altamirano-Fortoul, P Hernández-Muñoz, I Hernando, CM Rosell Journal of Food Engineering 163, 25-31, 2015 | 21 | 2015 |
| Influence of amyloglucosidase in bread crust properties R Altamirano-Fortoul, I Hernando, CM Rosell Food and Bioprocess Technology 7, 1037-1046, 2014 | 9 | 2014 |
| Alternatives for extending crispiness of crusty breads R Altamirano-Fortoul, CM Rosell Proceedings of International Conference on Food Innovation, FoodInnova, 25-29, 2010 | 7 | 2010 |
| Effect of high hydrostatic pressure treatment on bread dough ME Bárcenas, R Altamirano-Fortoul, CM Rosell LWT Food Sci. Technol 43, 12-19, 2010 | 4 | 2010 |
| Uso del mezquite (Prosopis spp.) como recurso alimenticio RC ALTAMIRANO-FORTOUL Handbook T-IX CIERMMI Mujeres en la Ciencia Biología, 130-147, 2020 | 2 | 2020 |
| Mechanical properties of bread crust by puncture test and the effect of sprayed enzymes. CM Rosell, R Altamirano-Fortoul, I Hernando | 2 | 2012 |
| Effect of the antimicrobial agents addition on the stability of part-baked bread during refrigerated storage and on the sensory quality of full-baked bread. A Carrillo-Meza, R Altamirano-Fortoul, ME Bárcenas | 1 | 2016 |
| Flour-Bread'13: Proceedings of the 7th International Congress Flour-Bread'13 and 9th Croatian Congress of Cereal Technologists R Altamirano-Fortoul, G Avdić, HM Al-Dmoor, J Babić, D Balaž, F Balestra, ... 7th International Congress Flour–Bread’13 and 9th Croatian Congress of …, 2014 | 1 | 2014 |
| Impact of steaming conditions on the structure and on the properties of bread crust; in the case of a crispy roll A Le-Bail, R Altamirano Fortoul, T Dessev, CM Rosell, D Leray, T Lucas, ... | 1 | 2011 |
| Efecto antimicrobiano del aceite esencial de orégano (origanum vulgare) sobre la conservación en refrigeración de pan parcialmente horneado ÁVIAFR Flores Alvarado Zabdiel Orlando, Mazas Teodocio Dolores, Guerrero ... Academia Journals 4 (6), 650-656, 2019 | | 2019 |
| Desarrollo de un producto de panificación con harina no convencional como complemento para la alimentación infantil BDCHAFR Estrada Fabían Lilia Lucia, Álvarez Velásquez Israel, Acosta Chí ... Academia Journals 11 (6), 614-620, 2019 | | 2019 |
| EVALUACIÓN ANTIMICROBIANA DEL EXTRACTO HÉXANICO DEL CÁLIZ ACRESCENTE DE Physalis ixocarpa. AFRC Campos-Pastelin J. M. , Victoriano-Juárez E., González-Montiel L. INVESTIGACIÓN Y DESARROLLO EN CIENCIA Y TECNOLOGÍA DE ALIMENTOS 4, 220-224, 2019 | | 2019 |