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Fatma Boukid

Showing results (31-40 of 48) with videos related to

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Foods (Basel, Switzerland)|November 27, 2021
Vegan Alternatives to Processed Cheese and Yogurt Launched in the European Market during 2020: A Nutritional Challenge?Fatma Boukid, Melisa Lamri, Basharat Nabi Dar, et al.
Food Research International (Ottawa, Ont.)|November 25, 2020
Optimising the use of proteins from rich meat co-products and non-meat alternatives: Nutritional, technological and allergenicity challengesCecilia Anzani, Fatma Boukid, Liana Drummond, et al.
Critical Reviews in Food Science and Nutrition|March 29, 2021
Non-animal proteins as cutting-edge ingredients to reformulate animal-free foodstuffs: Present status and future perspectivesFatma Boukid, Cristina M Rosell, Sara Rosene, et al.
International Journal of Molecular Sciences|June 28, 2023
Bioengineered Enzymes and Precision Fermentation in the Food IndustryFatma Boukid, Seedhabadee Ganeshan, Yingxin Wang, et al.
International Journal of Food Sciences and Nutrition|February 21, 2022
Current and emerging trends in cereal snack bars: implications for new product developmentFatma Boukid, Michelle Klerks, Nicoletta Pellegrini, et al.
Journal of Agricultural and Food Chemistry|June 22, 2017
Understanding the Effects of Genotype, Growing Year, and Breeding on Tunisian Durum Wheat Allergenicity. 2. The Celiac Disease CaseFatma Boukid, Barbara Prandi, Stefano Sforza, et al.
Journal of Agricultural and Food Chemistry|June 24, 2017
Understanding the Effects of Genotype, Growing Year, and Breeding on Tunisian Durum Wheat Allergenicity. 1. The Baker's Asthma CaseFatma Boukid, Barbara Prandi, Stefano Sforza, et al.
Foods (Basel, Switzerland)|March 11, 2023
Fermentation for Designing Innovative Plant-Based Meat and Dairy AlternativesFatma Boukid, Abdo Hassoun, Ahmed Zouari, et al.
Critical Reviews in Food Science and Nutrition|February 11, 2022
Consumer acceptability of plant-, seaweed-, and insect-based foods as alternatives to meat: a critical compilation of a decade of researchShahida Anusha Siddiqui, Nur Alim Bahmid, Chayan M M Mahmud, et al.
Critical Reviews in Food Science and Nutrition|July 8, 2024
Microalgae protein digestibility: How to crack open the black box?Simon Van De Walle, Keshia Broucke, Marie-Christin Baune, et al.
Pageof 5

Showing results (31-40 of 48) with videos related to

Sort By:
Pageof 5
Foods (Basel, Switzerland)|November 27, 2021
Vegan Alternatives to Processed Cheese and Yogurt Launched in the European Market during 2020: A Nutritional Challenge?Fatma Boukid, Melisa Lamri, Basharat Nabi Dar, et al.
Food Research International (Ottawa, Ont.)|November 25, 2020
Optimising the use of proteins from rich meat co-products and non-meat alternatives: Nutritional, technological and allergenicity challengesCecilia Anzani, Fatma Boukid, Liana Drummond, et al.
Critical Reviews in Food Science and Nutrition|March 29, 2021
Non-animal proteins as cutting-edge ingredients to reformulate animal-free foodstuffs: Present status and future perspectivesFatma Boukid, Cristina M Rosell, Sara Rosene, et al.
International Journal of Molecular Sciences|June 28, 2023
Bioengineered Enzymes and Precision Fermentation in the Food IndustryFatma Boukid, Seedhabadee Ganeshan, Yingxin Wang, et al.
International Journal of Food Sciences and Nutrition|February 21, 2022
Current and emerging trends in cereal snack bars: implications for new product developmentFatma Boukid, Michelle Klerks, Nicoletta Pellegrini, et al.
Journal of Agricultural and Food Chemistry|June 22, 2017
Understanding the Effects of Genotype, Growing Year, and Breeding on Tunisian Durum Wheat Allergenicity. 2. The Celiac Disease CaseFatma Boukid, Barbara Prandi, Stefano Sforza, et al.
Journal of Agricultural and Food Chemistry|June 24, 2017
Understanding the Effects of Genotype, Growing Year, and Breeding on Tunisian Durum Wheat Allergenicity. 1. The Baker's Asthma CaseFatma Boukid, Barbara Prandi, Stefano Sforza, et al.
Foods (Basel, Switzerland)|March 11, 2023
Fermentation for Designing Innovative Plant-Based Meat and Dairy AlternativesFatma Boukid, Abdo Hassoun, Ahmed Zouari, et al.
Critical Reviews in Food Science and Nutrition|February 11, 2022
Consumer acceptability of plant-, seaweed-, and insect-based foods as alternatives to meat: a critical compilation of a decade of researchShahida Anusha Siddiqui, Nur Alim Bahmid, Chayan M M Mahmud, et al.
Critical Reviews in Food Science and Nutrition|July 8, 2024
Microalgae protein digestibility: How to crack open the black box?Simon Van De Walle, Keshia Broucke, Marie-Christin Baune, et al.
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