| Understanding phenolic acids inhibition of α-amylase and α-glucosidase and influence of reaction conditions A Aleixandre, JV Gil, J Sineiro, CM Rosell Food Chemistry 372, 131231, 2022 | 119 | 2022 |
| Mastication of crisp bread: Role of bread texture and structure on texture perception A Aleixandre, Y Benavent-Gil, E Velickova, CM Rosell Food Research International 147, 110477, 2021 | 25 | 2021 |
| Effect of bread structure and in vitro oral processing methods in bolus disintegration and glycemic index A Aleixandre, Y Benavent-Gil, CM Rosell Nutrients 11 (9), 2105, 2019 | 20 | 2019 |
| In vitro digestibility of gels from different starches: Relationship between kinetic parameters and microstructure A Aleixandre, Y Benavent-Gil, R Moreira, CM Rosell Food Hydrocolloids 120, 106909, 2021 | 19 | 2021 |
| Starch gels enriched with phenolics: Effects on paste properties, structure and digestibility A Aleixandre, CM Rosell LWT 161, 113350, 2022 | 16 | 2022 |
| In vitro inhibition of starch digestive enzymes by ultrasound‐assisted extracted polyphenols from Ascophyllum nodosum seaweeds A Aleixandre, M Gisbert, J Sineiro, R Moreira, CM Rosell Journal of food science 87 (6), 2405-2416, 2022 | 5 | 2022 |
| Interactions between Ascophyllum nodosum Seaweeds Polyphenols and Native and Gelled Corn Starches M Gisbert, A Aleixandre, J Sineiro, CM Rosell, R Moreira Foods 11 (8), 1165, 2022 | 4 | 2022 |
| Interactions between Ascophyllum nodosum Seaweeds Polyphenols and Native and Gelled Corn Starches. Foods 2022, 11, 1165 M Gisbert, A Aleixandre, J Sineiro, CM Rosell, R Moreira s Note: MDPI stays neutral with regard to jurisdictional claims in published …, 2022 | | 2022 |
