UNCA

2015; MECHANICAL, MICROSTRUCTURE AND PERMEABILITY PROPERTIES OF A MODEL BREAD CRUST: EFFECT OF DIFFERENT FOOD ADDITIVES, Altamirano-Fortoul, R.; Hernández-Muñoz, P., Hernando, I., Rosell, C.M., Journal of Food Engineering, Vol. 166 Pag.25-31, Revistas Indizadas.
2014; INFLUENCE OF AMYLOGLUCOSIDASE IN BREAD CRUST PROPERTIES. Altamirano-Fortoul, R.; Hernando, I.; Rosell, C.M., Food and Bioprocess Technology, Vol.7, Pag.1037-1046, Revistas Indizadas.
2014; REDUCED-GLIADIN WHEAT BREAD: AN ALTERNATIVE TO THE GLUTEN-FREE DIET FOR CONSUMERS SUFFERING GLUTEN-RELATED PATHOLOGIES. Gil-Humanes, Javier; Piston, Fernando; Altamirano-Fortoul, Rossana; Real, Ana; Comino, Isabel; Sousa, Carolina; Rosell, Cristina M; Barro, Francisco., PLOS ONE, Vol.9, Pag.1-9, Revistas Indizadas.
2013; THERMOMECHANICALLY INDUCED PROTEIN AGGREGATION AND STARCH STRUCTURAL CHANGES IN WHEAT FLOUR DOUGH. Rosell, Cristina M.; Altamirano-Fortoul, Rossana; Don, Clyde; Dubat, Arnaud., Cereal Chemistry, Vol.90, Pag.89-100, Revistas Indizadas.
2013; TEXTURE OF BREAD CRUST: PUNCTURING SETTINGS EFFECT AND ITS RELATIONSHIP TO MICROSTRUCTURE. Altamirano-Fortoul, R.; I. Hernando; Rosell, C.M., Journal of Texture Studies, Vol.44, Pag.85-94, Revistas Indizadas.
2012; VIABILITY OF SOME PROBIOTIC COATINGS IN BREAD AND ITS EFFECT ON THE CRUST MECHANICAL PROPERTIES. Altamirano-Fortoul, R.; Moreno Terrazas, R.; Quezada Gallo, A. ; Rosell, C.M., Food Hydrocolloids, Vol.29, Pag.166-174, Revistas Indizadas.
2012; EFFECT OF THE AMOUNT OF STEAM DURING BAKING ON BREAD CRUST FEATURES AND WATER DIFFUSION. Altamirano-Fortoul, R.;Le-Bail, A.; Chevallier, S.;Rosell, C.M., Journal of Food Engineering, Vol.108, Pag.128-134, Revistas Indizadas.
2012; BREADMAKING PERFORMANCE AND TECHNOLOGICAL CHARACTERISTIC OF GLUTEN-FREE BREAD WITH INULIN SUPPLEMENTED WITH CALCIUM SALTS. Krupa Kozak, Urszula; Altamirano-Fortoul, Rossana; Wronkowska, Malgorzata; Rosell, Cristina M., European Food Research and Technology, Vol.235, Pag.545-554, Revistas Indizadas.
2011; PHYSICO-CHEMICAL CHANGES IN BREADS FROM BAKE OFF TECHNOLOGIES DURING STORAGE. Altamirano-Fortoul, R.; Rosell, C.M., Food Science and Technology, Vol.44, Pag.631-636, Revistas Indizadas.
2010; EFFECT OF HIGH PRESSURE PROCESSING ON WHEAT DOUGH AND BREAD CHARACTERISTICS. Bárcenas, M.E.; Altamirano-Fortoul, R.; Rosell, C.M., LTW-Food Science and Technology, Vol.43, Pag.12-19, Revistas Indizadas.
2014; CRYO PROTECTIVE EFFECT OF INGREDIENTS ON BREAD QUALITY, Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making G. CALDERON-DOMINGUEZ, G.F. GUTIERREZ-LOPEZ, K.NIRANJAN, TAYLOR AND FRANCIS, CRC PRESS, Vol. , Pags. 536, Rosell, C.M.; Altamirano-Fortoul, R.