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Rossana Altamirano‐Fortoul

Observed names: R. Altamirano-Fortoul, R. Altamirano‐Fortoul, Rossana Altamirano-Fortoul, Rossana del Carmen ALTAMIRANO-FORTOUL
Observed institutions: Centre National de la Recherche Scientifique, Consejo Superior de Investigaciones Científicas, Universidad Iberoamericana, Université Nantes Angers Le Mans, Instituto de Agroquímica y Tecnología de Alimentos, InLife Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Laboratoire de Génie des Procédés – Environnement – Agro-alimentaire, Oniris, ECORFAN, Universidad de la Cañada, Universidad de las Américas Puebla, Polish Academy of Sciences
ORCID: 0000-0002-5323-8931
Observed ORCID: 0000-0002-5323-8931
OpenAlex ID: A5065025329
Viability of some probiotic coatings in bread and its effect on the crust mechanical properties
2012 · R. Altamirano-Fortoul, R. Moreno-Terrazas, et al. · Food Hydrocolloids · 135
Reduced-Gliadin Wheat Bread: An Alternative to the Gluten-Free Diet for Consumers Suffering Gluten-Related Pathologies
2014 · Javier Gil-Humanes, Fernando Pistón, et al. · PLoS ONE · 110
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Effect of high pressure processing on wheat dough and bread characteristics
2009 · María Eugenia Bárcenas, Rossana Altamirano-Fortoul, et al. · LWT · 77
Effect of the amount of steam during baking on bread crust features and water diffusion
2011 · R. Altamirano-Fortoul, A. Le-Bail, et al. · Journal of Food Engineering · 76
Breadmaking performance and technological characteristic of gluten-free bread with inulin supplemented with calcium salts
2012 · Urszula Krupa-Kozak, Rossana Altamirano-Fortoul, et al. · European Food Research and Technology · 56
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Physico-chemical changes in breads from bake off technologies during storage
2010 · Rossana Altamirano-Fortoul, Cristina M. Rosell · LWT · 53
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Thermomechanically Induced Protein Aggregation and Starch Structural Changes in Wheat Flour Dough
2012 · Cristina M. Rosell, Rossana Altamirano‐Fortoul, et al. · Cereal Chemistry · 41
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Texture of Bread Crust: Puncturing Settings Effect and Its Relationship to Microstructure
2012 · R. Altamirano‐Fortoul, I. Hernando, et al. · Journal of Texture Studies · 36
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Mechanical, microstructure and permeability properties of a model bread crust: Effect of different food additives
2015 · R. Altamirano-Fortoul, P. Hernández-Muñoz, et al. · Journal of Food Engineering · 15
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Influence of Amyloglucosidase in Bread Crust Properties
2013 · R. Altamirano-Fortoul, I. Hernando, et al. · Food and Bioprocess Technology · 13
Uso del mezquite (Prosopis spp.) como recurso alimenticio
2020 · Rossana del Carmen ALTAMIRANO-FORTOUL · ECORFAN eBooks · 3
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Mechanical properties of bread crust by puncture test and the effect of sprayed enzymes.
2012 · Cristina M. Rosell, Rossana Altamirano‐Fortoul, et al. · 3
Effects of roselle calyces (var. Alma Blanca) flour and Opuntia cladodes flour on the physicochemical and quality attributes in bread
2026 · Jesús Manuel Campos-Pastelin, Rossana Altamirano-Fortoul, et al. · Food and Humanity · 1
Effect of the Antimicrobial Agents Addition on the Stability of Part-Baked Bread during Refrigerated Storage and on the Sensory Quality of Full-Baked Bread
2016 · Alejandra Carrillo-Meza, Rossana Altamirano-Fortoul, et al. · Journal of Food Research · 1
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Flour - Bread '13 : Proceedings of the 7th International Congress Flour - Bread '13 and 9th Croatian Congress of Cereal Technologists
2014 · Rossana Altamirano‐Fortoul, Gordan Avdić, et al. · 1
Multivariate analysis of the interactive effects of thermosonication and coagulant type on tofu quality characteristics and yield
2026 · Rossana Altamirano-Fortoul, Emma Mani-López, et al. · Frontiers in Soft Matter
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https://www.ecorfan.org/handbooks/Handbooks_Innovacion_en_Sistemas_Alimentario_TI/Handbooks_Innovacion_en_Sistemas_Alimentario_TI_3.pdf
2026 · Rossana Altamirano-Fortoul, Avelina Franco-Vega, et al. · ECORFAN eBooks
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Mesquite pod flour (Prosopis laevigata): Physicochemical composition, amino acid profile, water and oil absorption capacity, hemagglutinins, phenols, and flavonoids
2026 · Victoria Guadalupe Aguilar-Raymundo, Rossana Altamirano-Fortoul · Agroindustrial science
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Microstructure analysis tools to support bread research.
2014 · Cristina M. Rosell, Raquel Garzón, et al.
Works count: 19
Citation count: 621
H-index: 10
I10-index: 10
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