Fatma Boukid

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2020-2023
Publications (10 Years): 30

Top Venues

Foods (Basel, Switzerland)

International journal of molecular sciences

European food research and technology = Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A

International journal of food sciences and nutrition

IRTA Tecnología Alimentaria

Ecole Nationale d'Ingénieurs de Sfax (PHD)

This page only lists publications with an associated author ORCID identifier.

Affiliation History

IRTA Tecnología Alimentaria Oct 01 2019

Spain

Project Manager :: Food Safety programme

Università degli Studi di Parma

Italy

Postdoc :: Food and Drug

Università degli Studi di Parma

Italy

Research fellow :: Food and Drug

Education History

Ecole Nationale d'Ingénieurs de Sfax

Tunisia

PHD :: Biology engineering

Institut National Agronomique de Tunisie

Tunisia

MSC :: Food Science

Publications

Oscar Moreno-Araiza, Fatma Boukid, Xinying Suo, Shihao Wang, Elena Vittadini
Pretreated Green Pea Flour as Wheat Flour Substitutes in Composite Bread Making. Foods (Basel, Switzerland) 12 (12) (2023)
Fatma Boukid, Seedhabadee Ganeshan, Yingxin Wang, Mehmet Çağlar Tülbek, Michael T Nickerson
Bioengineered Enzymes and Precision Fermentation in the Food Industry. International journal of molecular sciences 24 (12) (2023)
Fatma Boukid, Abdo Hassoun, Ahmed Zouari, Mehmet Çağlar Tülbek, Marina Mefleh, Abderrahmane Aït-Kaddour, Massimo Castellari
Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives. Foods (Basel, Switzerland) 12 (5) (2023)
Fatma Boukid, Seedhabadee Ganeshan, Yingxin Wang, Mehmet Çağlar Tülbek, Michael T Nickerson
Bioengineered Enzymes and Precision Fermentation in the Food Industry. International journal of molecular sciences 24 (12) (2023)
Oscar Moreno-Araiza, Fatma Boukid, Xinying Suo, Shihao Wang, Elena Vittadini
Pretreated Green Pea Flour as Wheat Flour Substitutes in Composite Bread Making. Foods (Basel, Switzerland) 12 (12) (2023)
Barbara Prandi, Fatma Boukid, Simon Van De Walle, Sara Cutroneo, Josep Comaposada, Geert Van Royen, Stefano Sforza, Tullia Tedeschi, Massimo Castellari
Protein Quality and Protein Digestibility of Vegetable Creams Reformulated with Microalgae Inclusion. Foods (Basel, Switzerland) 12 (12) (2023)
Barbara Prandi, Fatma Boukid, Simon Van De Walle, Sara Cutroneo, Josep Comaposada, Geert Van Royen, Stefano Sforza, Tullia Tedeschi, Massimo Castellari
Protein Quality and Protein Digestibility of Vegetable Creams Reformulated with Microalgae Inclusion. Foods (Basel, Switzerland) 12 (12) (2023)
Fatma Boukid, Abdo Hassoun, Ahmed Zouari, Mehmet Çağlar Tülbek, Marina Mefleh, Abderrahmane Aït-Kaddour, Massimo Castellari
Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives. Foods (Basel, Switzerland) 12 (5) (2023)
Marina Mefleh, Rosella Motzo, Fatma Boukid, Francesco Giunta
Clipping Effect on the Grain Nitrogen and Protein Fractions of Ancient and Old Wheats Grown in a Mediterranean Environment. Foods (Basel, Switzerland) 12 (13) (2023)
Fatma Boukid, Seedhabadee Ganeshan, Yingxin Wang, Mehmet Çağlar Tülbek, Michael T Nickerson
Bioengineered Enzymes and Precision Fermentation in the Food Industry. International journal of molecular sciences 24 (12) (2023)
Marina Mefleh, Fatma Boukid, Costantino Fadda
Suitability of Improved and Ancient Italian Wheat for Bread-Making: A Holistic Approach. Life (Basel, Switzerland) 12 (10) (2022)
Fatma Boukid, Massimo Castellari
Algae as Nutritional and Functional Food Sources. Foods (Basel, Switzerland) 12 (1) (2022)
Fatma Boukid, Massimo Castellari
Algae as Nutritional and Functional Food Sources. Foods (Basel, Switzerland) 12 (1) (2022)
Nicola Gasparre, Antonella Pasqualone, Marina Mefleh, Fatma Boukid
Nutritional Quality of Gluten-Free Bakery Products Labeled Ketogenic and/or Low-Carb Sold in the Global Market. Foods (Basel, Switzerland) 11 (24) (2022)
Fatma Boukid, Marie-Christin Baune, Mohammed Gagaoua, Massimo Castellari
Seafood alternatives: assessing the nutritional profile of products sold in the global market. European food research and technology = Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A 248 (7) (2022)
Fatma Boukid, Michelle Klerks, Nicoletta Pellegrini, Vincenzo Fogliano, Luisma Sanchez-Siles, Sergio Roman, Elena Vittadini
Current and emerging trends in cereal snack bars: implications for new product development. International journal of food sciences and nutrition 73 (5) (2022)
Fatma Boukid, Cristina M Rosell
The nutritional quality of wholegrain and multigrain breads is not necessarily better than white breads: the case of gluten-free and gluten-containing breads. International journal of food sciences and nutrition 73 (7) (2022)
Fatma Boukid, Mohammed Gagaoua
Vegan Egg: A Future-Proof Food Ingredient? Foods (Basel, Switzerland) 11 (2) (2022)
Nicola Gasparre, Antonella Pasqualone, Marina Mefleh, Fatma Boukid
Nutritional Quality of Gluten-Free Bakery Products Labeled Ketogenic and/or Low-Carb Sold in the Global Market. Foods (Basel, Switzerland) 11 (24) (2022)
Fatma Boukid, Massimo Castellari
Algae as Nutritional and Functional Food Sources. Foods (Basel, Switzerland) 12 (1) (2022)
Nicola Gasparre, Antonella Pasqualone, Marina Mefleh, Fatma Boukid
Nutritional Quality of Gluten-Free Bakery Products Labeled Ketogenic and/or Low-Carb Sold in the Global Market. Foods (Basel, Switzerland) 11 (24) (2022)
Nicola Gasparre, Marina Mefleh, Fatma Boukid
Nutritional Facts and Health/Nutrition Claims of Commercial Plant-Based Infant Foods: Where Do We Stand? Plants (Basel, Switzerland) 11 (19) (2022)
Fatma Boukid, Massimo Castellari
Veggie burgers in the EU market: a nutritional challenge? European food research and technology = Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A (2021)
Fatma Boukid, Josep Comaposada, Albert Ribas-Agustí, Massimo Castellari
Development of High-Protein Vegetable Creams by Using Single-Cell Ingredients from Some Microalgae Species. Foods (Basel, Switzerland) 10 (11) (2021)
Fatma Boukid, Jordi Riudavets, Lidia Del Arco, Massimo Castellari
Impact of Diets Including Agro-Industrial By-Products on the Fatty Acid and Sterol Profiles of Larvae Biomass from Ephestia kuehniella, Tenebrio molitor and Hermetia illucens. Insects 12 (8) (2021)
Fatma Boukid, Melisa Lamri, Basharat Nabi Dar, Marta Garron, Massimo Castellari
Vegan Alternatives to Processed Cheese and Yogurt Launched in the European Market during 2020: A Nutritional Challenge? Foods (Basel, Switzerland) 10 (11) (2021)
Fatma Boukid, Massimo Castellari
Food and Beverages Containing Algae and Derived Ingredients Launched in the Market from 2015 to 2019: A Front-of-Pack Labeling Perspective with a Special Focus on Spain. Foods (Basel, Switzerland) 10 (1) (2021)
Melisa Lamri, Tanima Bhattacharya, Fatma Boukid, Imene Chentir, Amira Leila Dib, Debashrita Das, Djamel Djenane, Mohammed Gagaoua
Nanotechnology as a Processing and Packaging Tool to Improve Meat Quality and Safety. Foods (Basel, Switzerland) 10 (11) (2021)
Antonella Pasqualone, Barbara Laddomada, Fatma Boukid, Davide De Angelis, Carmine Summo
Use of Almond Skins to Improve Nutritional and Functional Properties of Biscuits: An Example of Upcycling. Foods (Basel, Switzerland) 9 (11) (2020)
Federica Gaiani, Sara Graziano, Fatma Boukid, Barbara Prandi, Lorena Bottarelli, Amelia Barilli, Arnaldo Dossena, Nelson Marmiroli, Mariolina Gullì, Gian Luigi de'Angelis, Stefano Sforza
The Diverse Potential of Gluten from Different Durum Wheat Varieties in Triggering Celiac Disease: A Multilevel In Vitro, Ex Vivo and In Vivo Approach. Nutrients 12 (11) (2020)

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Publication Activity (10 Years)

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Fatma Boukid