Andrea Aleixandre

Effect of Bread Structure and In Vitro Oral Processing Methods in Bolus Disintegration and Glycemic Index

C. Rosell, Andrea Aleixandre, Yaiza Benavent-Gil, 2019, Nutrients.

In vitro digestibility of gels from different starches: Relationship between kinetic parameters and microstructure

C. Rosell, R. Moreira, Andrea Aleixandre, 2021 .

In vitro inhibition of starch digestive enzymes by ultrasound‐assisted extracted polyphenols from Ascophyllum nodosum seaweeds

J. Sineiro, C. Rosell, R. Moreira, 2022, Journal of food science.

Interactions between Ascophyllum nodosum Seaweeds Polyphenols and Native and Gelled Corn Starches

J. Sineiro, C. Rosell, R. Moreira, 2022, Foods.

Understanding phenolic acids inhibition of α-amylase and α-glucosidase and influence of reaction conditions.

J. Sineiro, C. Rosell, Andrea Aleixandre, 2021, Food chemistry.

Starch gels enriched with phenolics: Effects on paste properties, structure and digestibility

C. Rosell, Andrea Aleixandre, 2022, LWT.

Mastication of crisp bread: Role of bread texture and structure on texture perception.

Andrea Aleixandre, Yaiza Benavent-Gil, Elena Velickova, 2021, Food research international.