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The mission of my group lab is to enhance the marketability and healthfulness of cereals and grains commodities and processed products.  Cereal grains, any other source of flour, starches and proteins are the focus of this research.  Both fundamental and applied research approaches are being used to scientifically develop new added –value products and give solutions to meet consumer and producer demands for quality, healthy, nutritious and sensory acceptable baked products. Biochemistry, rheology, quality and nutritional attributes, and consumer preferences are main areas of research.  A holistic approach is applied in all the research projects.

Current research projects

Innovation, quality and development of Cereal based foods (Prometeo/2012/064, 2012-2015)

Towards healthy gluten free baked foods. Combined effect of enzymatic and physical treatments on carbohydrate matrixes (AGL2011-23802/ALI, 2012-2015).

Development of gluten free bakery products by using competitive and sustainable commodities (IPT-2012-0487-060000, 2013-2015)



Research Professor


D.Phil. (Madrid)

Room: 109

Contact Details

Awards & Distinctions:

2012- Spanish National Delegate in the International Association for Cereal Science and Technology (ICC)

2011-  President Spanish Association of Cereal Chemists (AETC)

2011 – President Sub-committee AEN/CTN 34/SC 9 of Cereals and Cereal based Products

2010 – Visiting Professor, California University Davis, CA, USA

2008 – Visiting Professor, La Trobe University, Melbourne, Australia
2008 ­– Harald Perten Award for Excellence in Cereal Science

2005-2006 - Visiting Professor, North Caroline University-Raleigh, NC, USA

2001 – Visiting Professor, USDA-Manhattan, USA

1995 - Postdoctoral Fellowship Award of the Ministry of Science and Technology, Spain
1994 – Postdoctoral Fellowship Award of the Ministry of Science and Technology, Spain, Strathclyde University, Scotland

1989 - Scholarship Award of the Ministry of Science and Technology, Spain

Statement of research:

I aim to understand the science and functional behavior of the main biopolymers (proteins and starch) in cereals and grains and their role during processing, with emphasis in cereal based products. I investigate the effect of enzymes and bakery additives on starch and proteins and their impact during processing. Main focus is to develop cereals and grains based goods to answer the demands of consumers or specific targeted groups, understanding the scientific basis of commodities and their changes and interactions with enzymes, additives and process operations.  

I welcome enquiries from highly motivated students willing to be involved in Cereals and Grains Science with my team and to pursue a Ph.D degree, as well as from talented postdoctoral researchers wishing to make a stay in Spain.

Research opportunities in Rosell’s lab

I am currently training and supervising Master students, Ph.D. students and postdoctoral associates. I am not able to provide fellowships or contracts but I will support applications from excellent researchers to national and international funding Agencies.

Editorial appointments

Member of the Editorial Board, Journal of Cereal Science

Member of the Editorial Board, Food Science and Technology International

Associate Editor, LWT-Food Science Technology

Editor, Mixolab Handbook, AACC, USA



Publications (in 2015)

ResearcherID:  F-4888-2010

Matos ME, Rosell CM. A review: understanding gluten free dough for reaching breads with physical quality and nutritional balance. Journal of the Science of Food and Agriculture. 95 (2015), 653–661

Cornejo F, Caceres P J, Martínez-Villaluenga C, Rosell CM, Frias J. Germinated brown rice breads as a source of nutritive value and bioactive compounds. Food Chemistry. 173 (2015), 298-304.

Cornejo F, Rosell CM. Physicochemical Properties of Long Rice Grain Varieties In Relation To Gluten Free Bread Quality. LWT - Food Science and Technology. 62 (2015), 1203-1210.

S. Protonotariou, I. Mandala, C. M. Rosell. Jet milling effect on functionality, quality and in vitro digestibility of whole wheat flour and bread. Food and Bioprocess Technology: An International Journal. 8 (2015) 1319-1329.

Román L, Martínez MM, Rosell CM, Gómez M. Effect of microwave treatment on physicochemical properties of maize flour. Food and Bioprocess Technology: An International Journal. 8 (2015) 1330–1335.

Cornejo F, Rosell CM. Influence of germination time of brown rice in relation to flour and gluten free bread quality. Journal of Food Science and Technology. 2014. DOI: 10.1007/s13197-015-1720-8.

LC Oliveira, CM Rosell, CJ Steel. Effect of the addition of whole grain wheat flour and of extrusion process parameters on dietary fiber content, starch transformation and mechanical properties of a ready-to-eat breakfast cereal. International Journal of Food Science and Technology. 2014. doi:10.1111/ijfs.12778.

R. Altamirano-Fortoul, I. Hernando, P. Hernandez, C. M. Rosell. Mechanical, microstructure and permeability properties of a model bread crust: effect of different food additives. Journal of Food Engineering. 2014. DOI: 10.1016/j.jfoodeng.2015.04.019.

Borczak B, Sikora E, Sikora M, Kapusta-Duch J, Rosell CM. In vitro glycaemic index determination and antioxidative properties of par - baked wheat - flour rolls with an addition of dietary fiber. Starch/Staerke. 2015. doi: 10.1002/star.201500029.





Departamento de investigación: Ciencia de Alimentos
Grupo de investigación: Cereales y Productos Derivados
M.Cristina Molina Rosell
Lab.: 109
Telef.: 2108


PUBLICACIONES SCI de M.Cristina Molina Rosell.
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Publicaciones y resultados
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