| Influence of hydrocolloids on dough rheology and bread quality CM Rosell, JA Rojas, CB De Barber Food hydrocolloids 15 (1), 75-81, 2001 | 1287 | 2001 |
| Effect of the addition of different fibres on wheat dough performance and bread quality J Wang, CM Rosell, CB de Barber Food chemistry 79 (2), 221-226, 2002 | 1023 | 2002 |
| Different hydrocolloids as bread improvers and antistaling agents A Guarda, CM Rosell, C Benedito, MJ Galotto Food hydrocolloids 18 (2), 241-247, 2004 | 758 | 2004 |
| Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes M Gómez, F Ronda, PA Caballero, CA Blanco, CM Rosell Food hydrocolloids 21 (2), 167-173, 2007 | 606 | 2007 |
| Studies on cake quality made of wheat–chickpea flour blends M Gómez, B Oliete, CM Rosell, V Pando, E Fernández LWT-Food Science and Technology 41 (9), 1701-1709, 2008 | 480 | 2008 |
| Pasting properties of different wheat flour-hydrocolloid systems JA Rojas, CM Rosell, CB De Barber Food hydrocolloids 13 (1), 27-33, 1999 | 445 | 1999 |
| Assessment of hydrocolloid effects on the thermo-mechanical properties of wheat using the Mixolab CM Rosell, C Collar, M Haros Food Hydrocolloids 21 (3), 452-462, 2007 | 416 | 2007 |
| Improvement of the breadmaking quality of rice flour by glucose oxidase HS Gujral, CM Rosell Food research international 37 (1), 75-81, 2004 | 414 | 2004 |
| Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination PA Caballero, M Gómez, CM Rosell Journal of food engineering 81 (1), 42-53, 2007 | 390 | 2007 |
| Breadmaking performance of protein enriched, gluten-free breads C Marco, CM Rosell European food research and technology 227, 1205-1213, 2008 | 372 | 2008 |
| Functionality of rice flour modified with a microbial transglutaminase HS Gujral, CM Rosell Journal of Cereal Science 39 (2), 225-230, 2004 | 344 | 2004 |
| Chemical composition and starch digestibility of different gluten-free breads ME Matos Segura, CM Rosell Plant foods for human nutrition 66, 224-230, 2011 | 343 | 2011 |
| Effect of HPMC addition on the microstructure, quality and aging of wheat bread ME Bárcenas, CM Rosell Food hydrocolloids 19 (6), 1037-1043, 2005 | 336 | 2005 |
| Preparation of activated supports containing low pK amino groups. A new tool for protein immobilization via the carboxyl coupling method R Fernandez-Lafuente, CM Rosell, V Rodríguez, C Santana, G Soler, ... Enzyme and Microbial Technology 15 (7), 546-550, 1993 | 319 | 1993 |
| Establishing the function of proteins on the rheological and quality properties of rice based gluten free muffins ME Matos, T Sanz, CM Rosell Food Hydrocolloids 35, 150-158, 2014 | 316 | 2014 |
| Effect of different protein isolates and transglutaminase on rice flour properties C Marcoa, CM Rosell Journal of Food Engineering 84 (1), 132-139, 2008 | 289 | 2008 |
| Effect of cyclodextrinase on dough rheology and bread quality from rice flour HS Gujral, I Guardiola, JV Carbonell, CM Rosell Journal of Agricultural and Food Chemistry 51 (13), 3814-3818, 2003 | 288 | 2003 |
| Effect of different fibers on batter and gluten-free layer cake properties MA Gularte, E de la Hera, M Gómez, CM Rosell LWT-Food science and technology 48 (2), 209-214, 2012 | 280 | 2012 |
| Physico-chemical properties of commercial fibres from different sources: A comparative approach CM Rosell, E Santos, C Collar Food Research International 42 (1), 176-184, 2009 | 280 | 2009 |
| Effect of water content and flour particle size on gluten-free bread quality and digestibility E De La Hera, CM Rosell, M Gomez Food chemistry 151, 526-531, 2014 | 274 | 2014 |
