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Fatma Boukid

Showing results (1-10 of 48) with videos related to

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Advances in Food and Nutrition Research|May 20, 2022
The realm of plant proteins with focus on their application in developing new bakery productsFatma Boukid
Journal of Proteomics|January 19, 2026
Barley protein: From agricultural staple to sustainable protein solutionFatma Boukid
Journal of Proteomics|February 11, 2026
Proteomics-driven innovations in plant-based foods: Current advances, emerging technologies, and future perspectivesFatma Boukid
Journal of the Science of Food and Agriculture|December 9, 2022
Novel quality features to expand durum wheat applicationsMeriem Aoun, Fatma Boukid
Advances in Food and Nutrition Research|August 8, 2022
Meat alternatives: A proofed commodity?Fatma Boukid, Mohammed Gagaoua
Foods (Basel, Switzerland)|January 21, 2022
Vegan Egg: A Future-Proof Food Ingredient?Fatma Boukid, Mohammed Gagaoua
Foods (Basel, Switzerland)|January 20, 2021
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 SpainFatma Boukid, Massimo Castellari
Foods (Basel, Switzerland)|January 8, 2023
Algae as Nutritional and Functional Food SourcesFatma Boukid, Massimo Castellari
European Food Research and Technology = Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung. A|July 7, 2021
Veggie burgers in the EU market: a nutritional challenge?Fatma Boukid, Massimo Castellari
International Journal of Food Sciences and Nutrition|June 13, 2022
The nutritional quality of wholegrain and multigrain breads is not necessarily better than white breads: the case of gluten-free and gluten-containing breadsFatma Boukid, Cristina M Rosell
Pageof 5

Showing results (1-10 of 48) with videos related to

Sort By:
Pageof 5
Advances in Food and Nutrition Research|May 20, 2022
The realm of plant proteins with focus on their application in developing new bakery productsFatma Boukid
Journal of Proteomics|January 19, 2026
Barley protein: From agricultural staple to sustainable protein solutionFatma Boukid
Journal of Proteomics|February 11, 2026
Proteomics-driven innovations in plant-based foods: Current advances, emerging technologies, and future perspectivesFatma Boukid
Journal of the Science of Food and Agriculture|December 9, 2022
Novel quality features to expand durum wheat applicationsMeriem Aoun, Fatma Boukid
Advances in Food and Nutrition Research|August 8, 2022
Meat alternatives: A proofed commodity?Fatma Boukid, Mohammed Gagaoua
Foods (Basel, Switzerland)|January 21, 2022
Vegan Egg: A Future-Proof Food Ingredient?Fatma Boukid, Mohammed Gagaoua
Foods (Basel, Switzerland)|January 20, 2021
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 SpainFatma Boukid, Massimo Castellari
Foods (Basel, Switzerland)|January 8, 2023
Algae as Nutritional and Functional Food SourcesFatma Boukid, Massimo Castellari
European Food Research and Technology = Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung. A|July 7, 2021
Veggie burgers in the EU market: a nutritional challenge?Fatma Boukid, Massimo Castellari
International Journal of Food Sciences and Nutrition|June 13, 2022
The nutritional quality of wholegrain and multigrain breads is not necessarily better than white breads: the case of gluten-free and gluten-containing breadsFatma Boukid, Cristina M Rosell
Pageof 5