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Fatma Boukid

Showing results (21-30 of 48) with videos related to

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Insects|August 27, 2021
Impact of Diets Including Agro-Industrial By-Products on the Fatty Acid and Sterol Profiles of Larvae Biomass from <i>Ephestia kuehniella</i>, <i>Tenebrio molitor</i> and <i>Hermetia illucens</i>Fatma Boukid, Jordi Riudavets, Lidia Del Arco, et al.
Foods (Basel, Switzerland)|November 27, 2021
Development of High-Protein Vegetable Creams by Using Single-Cell Ingredients from Some Microalgae SpeciesFatma Boukid, Josep Comaposada, Albert Ribas-Agustí, et al.
European Food Research and Technology = Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung. A|March 23, 2022
Seafood alternatives: assessing the nutritional profile of products sold in the global marketFatma Boukid, Marie-Christin Baune, Mohammed Gagaoua, et al.
European Journal of Nutrition|December 6, 2025
Impact of fiber molecular structure on resistance to digestion using the infogest and rat small intestine extract protocolsFatma Boukid, Pablo Méndez-Albiñana, Alejandro Sánchez-Baca, et al.
Comprehensive Reviews in Food Science and Food Safety|December 29, 2020
How Looking for Celiac-Safe Wheat Can Influence Its Technological PropertiesFatma Boukid, Mondher Mejri, Nicoletta Pellegrini, et al.
Comprehensive Reviews in Food Science and Food Safety|December 22, 2020
Current Trends in Ancient Grains-Based Foodstuffs: Insights into Nutritional Aspects and Technological ApplicationsFatma Boukid, Silvia Folloni, Stefano Sforza, et al.
Food Research International (Ottawa, Ont.)|August 23, 2018
Tracking celiac disease-triggering peptides and whole wheat flour quality as function of germination kineticsFatma Boukid, Barbara Prandi, Elena Vittadini, et al.
Food Research International (Ottawa, Ont.)|May 31, 2023
A sensory study on consumer valuation for plant-based meat alternatives: What is liked and disliked the most?Giovanni Sogari, Vincenzina Caputo, Andrew Joshua Petterson, et al.
Foods (Basel, Switzerland)|November 25, 2020
Use of Almond Skins to Improve Nutritional and Functional Properties of Biscuits: An Example of UpcyclingAntonella Pasqualone, Barbara Laddomada, Fatma Boukid, et al.
Foods (Basel, Switzerland)|June 28, 2023
Pretreated Green Pea Flour as Wheat Flour Substitutes in Composite Bread MakingOscar Moreno-Araiza, Fatma Boukid, Xinying Suo, et al.
Pageof 5

Showing results (21-30 of 48) with videos related to

Sort By:
Pageof 5
Insects|August 27, 2021
Impact of Diets Including Agro-Industrial By-Products on the Fatty Acid and Sterol Profiles of Larvae Biomass from <i>Ephestia kuehniella</i>, <i>Tenebrio molitor</i> and <i>Hermetia illucens</i>Fatma Boukid, Jordi Riudavets, Lidia Del Arco, et al.
Foods (Basel, Switzerland)|November 27, 2021
Development of High-Protein Vegetable Creams by Using Single-Cell Ingredients from Some Microalgae SpeciesFatma Boukid, Josep Comaposada, Albert Ribas-Agustí, et al.
European Food Research and Technology = Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung. A|March 23, 2022
Seafood alternatives: assessing the nutritional profile of products sold in the global marketFatma Boukid, Marie-Christin Baune, Mohammed Gagaoua, et al.
European Journal of Nutrition|December 6, 2025
Impact of fiber molecular structure on resistance to digestion using the infogest and rat small intestine extract protocolsFatma Boukid, Pablo Méndez-Albiñana, Alejandro Sánchez-Baca, et al.
Comprehensive Reviews in Food Science and Food Safety|December 29, 2020
How Looking for Celiac-Safe Wheat Can Influence Its Technological PropertiesFatma Boukid, Mondher Mejri, Nicoletta Pellegrini, et al.
Comprehensive Reviews in Food Science and Food Safety|December 22, 2020
Current Trends in Ancient Grains-Based Foodstuffs: Insights into Nutritional Aspects and Technological ApplicationsFatma Boukid, Silvia Folloni, Stefano Sforza, et al.
Food Research International (Ottawa, Ont.)|August 23, 2018
Tracking celiac disease-triggering peptides and whole wheat flour quality as function of germination kineticsFatma Boukid, Barbara Prandi, Elena Vittadini, et al.
Food Research International (Ottawa, Ont.)|May 31, 2023
A sensory study on consumer valuation for plant-based meat alternatives: What is liked and disliked the most?Giovanni Sogari, Vincenzina Caputo, Andrew Joshua Petterson, et al.
Foods (Basel, Switzerland)|November 25, 2020
Use of Almond Skins to Improve Nutritional and Functional Properties of Biscuits: An Example of UpcyclingAntonella Pasqualone, Barbara Laddomada, Fatma Boukid, et al.
Foods (Basel, Switzerland)|June 28, 2023
Pretreated Green Pea Flour as Wheat Flour Substitutes in Composite Bread MakingOscar Moreno-Araiza, Fatma Boukid, Xinying Suo, et al.
Pageof 5