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Cristina M. Rosell

Cristina M. Rosell

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Biology and Biochemistry
Spain
2023

D-Index & Metrics

Biology and Biochemistry

D-Index
93
Citations
25659
World Ranking
2144
National Ranking
59

Research.com Recognitions

  • 2023 - Research.com Biology and Biochemistry in Spain Leader Award

Overview

Cristina M. Rosell is affiliated with the University of Manitoba in Canada. Their research primarily lies within the fields of Agricultural and Biological Sciences and Nursing, with a notable focus on Nutrition and Dietetics, Food Science, and Plant Science. Their work spans several related subfields including Ecology, Evolution, Behavior and Systematics, as well as Biotechnology.

The researcher's scholarly output covers diverse topics centered on food composition and properties, microbial metabolites in food biotechnology, and proteins in food systems. Additionally, they have contributed knowledge to areas involving polysaccharides composition and applications, phytase and its applications, seed and plant biochemistry, and enzyme production and characterization.

Frequent publication venues for Cristina M. Rosell include:

  • LWT
  • Food Hydrocolloids
  • Journal of Cereal Science
  • Foods
  • Cereal Chemistry

Among the recent notable papers associated with this researcher are:

  • Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages., 2021, Trends in Food Science & Technology
  • Understanding phenolic acids inhibition of α-amylase and α-glucosidase and influence of reaction conditions, 2021, Food Chemistry
  • Benefits and Challenges in the Incorporation of Insects in Food Products, 2021, Frontiers in Nutrition
  • Non-animal proteins as cutting-edge ingredients to reformulate animal-free foodstuffs: Present status and future perspectives, 2021, Critical Reviews in Food Science and Nutrition
  • Risk of Bacillus cereus in Relation to Rice and Derivatives, 2021, Foods

Cristina M. Rosell has collaborated extensively with peers in their field. Frequent co-authors include Raquel Garzón, Nicola Gasparre, María Santamaría, Fatma Boukid, and Ramón Moreira.

Best Publications

  • Influence of hydrocolloids on dough rheology and bread quality

    C.M Rosell;J.A Rojas;C Benedito de Barber

  • Effect of the addition of different fibres on wheat dough performance and bread quality

    Jinshui Wang;Cristina M Rosell;Carmen Benedito de Barber

  • Different hydrocolloids as bread improvers and antistaling agents

    A Guarda;C.M Rosell;C Benedito;M.J Galotto

  • FUNCTIONALITY OF DIFFERENT HYDROCOLLOIDS ON THE QUALITY AND SHELF-LIFE OF YELLOW LAYER CAKES

    Manuel Gómez;Felicidad Ronda;Pedro A. Caballero;Carlos A. Blanco

  • Pasting properties of different wheat flour-hydrocolloid systems

    J.A. Rojas;C.M. Rosell;C. Benedito de Barber

  • Studies on cake quality made of wheat–chickpea flour blends

    Manuel Gómez;Bonastre Oliete;Cristina M. Rosell;Valentín Pando

  • Assessment of hydrocolloid effects on the thermo-mechanical properties of wheat using the Mixolab

    Cristina M. Rosell;Concepción Collar;Mónica Haros

  • Improvement of the breadmaking quality of rice flour by glucose oxidase

    Hardeep Singh Gujral;Cristina M Rosell

  • Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination

    Pedro A. Caballero;Manuel Gómez;Cristina M. Rosell

  • Breadmaking performance of protein enriched, gluten-free breads

    Cristina Marco;Cristina M. Rosell

  • Functionality of rice flour modified with a microbial transglutaminase

    Hardeep Singh Gujral;Cristina M. Rosell

  • Preparation of activated supports containing low pK amino groups. A new tool for protein immobilization via the carboxyl coupling method

    R. Fernandez-Lafuente;C.M. Rosell;V. Rodriguez;C. Santana

  • Effect of HPMC addition on the microstructure, quality and aging of wheat bread.

    María Eugenia Bárcenas;María Eugenia Bárcenas;Cristina M. Rosell

  • Chemical composition and starch digestibility of different gluten-free breads.

    María Estela Matos Segura;Cristina M. Rosell

  • Establishing the function of proteins on the rheological and quality properties of rice based gluten free muffins

    María E. Matos;María E. Matos;Teresa Sanz;Cristina M. Rosell

  • Effect of Cyclodextrinase on Dough Rheology and Bread Quality from Rice Flour

    Hardeep Singh Gujral;Ignacio Guardiola;José Vicente Carbonell;Cristina M. Rosell

  • Effect of different protein isolates and transglutaminase on rice flour properties

    Cristina Marcoa;Cristina M. Rosell

  • Effect of water content and flour particle size on gluten-free bread quality and digestibility.

    Esther de la Hera;Cristina M. Rosell;Manuel Gomez

  • Physico-chemical properties of commercial fibres from different sources: A comparative approach

    Cristina M. Rosell;Eva Santos;Concha Collar

  • Understanding gluten-free dough for reaching breads with physical quality and nutritional balance

    María Estela Matos;Cristina M. Rosell

Frequent Co-Authors

Manuel Gómez
Manuel Gómez University of Valladolid
Roberto Fernandez-Lafuente
Roberto Fernandez-Lafuente Spanish National Research Council
Jose M. Guisan
Jose M. Guisan Spanish National Research Council
Yolanda Sanz
Yolanda Sanz Spanish National Research Council
Francisco Barro
Francisco Barro Spanish National Research Council
Sergio O. Serna-Saldívar
Sergio O. Serna-Saldívar Monterrey Institute of Technology and Higher Education
Fidel Toldrá
Fidel Toldrá Spanish National Research Council
Peter J. Halling
Peter J. Halling University of Strathclyde
G. L. Lookhart
G. L. Lookhart Kansas State University
Elliot P. Gilbert
Elliot P. Gilbert Australian Nuclear Science and Technology Organisation

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