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Fatma Boukid

Showing results (41-50 of 48) with videos related to

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Foods (Basel, Switzerland)|November 27, 2021
Nanotechnology as a Processing and Packaging Tool to Improve Meat Quality and SafetyMelisa Lamri, Tanima Bhattacharya, Fatma Boukid, et al.
Applied Microbiology and Biotechnology|August 13, 2015
Overexpression of yeast thioredoxin TRX2 reduces p53-mediated cell death in yeastYosra Kamoun, Imed Mabrouk, Agnes Delahodde, et al.
Foods (Basel, Switzerland)|February 13, 2026
Correction: Lamri et al. Nanotechnology as a Processing and Packaging Tool to Improve Meat Quality and Safety. <i>Foods</i> 2021, <i>10</i>, 2633Melisa Lamri, Tanima Bhattacharya, Fatma Boukid, et al.
Journal of Agricultural and Food Chemistry|February 12, 2019
Technological Quality and Nutritional Value of Two Durum Wheat Varieties Depend on Both Genetic and Environmental FactorsSara Graziano, Silvia Marando, Barbara Prandi, et al.
Foods (Basel, Switzerland)|June 28, 2023
Protein Quality and Protein Digestibility of Vegetable Creams Reformulated with Microalgae InclusionBarbara Prandi, Fatma Boukid, Simon Van De Walle, et al.
Nutrients|November 25, 2020
The Diverse Potential of Gluten from Different Durum Wheat Varieties in Triggering Celiac Disease: A Multilevel In Vitro, Ex Vivo and In Vivo ApproachFederica Gaiani, Sara Graziano, Fatma Boukid, et al.
Current Research in Food Science|November 25, 2022
Emerging trends in the agri-food sector: Digitalisation and shift to plant-based dietsAbdo Hassoun, Fatma Boukid, Antonella Pasqualone, et al.
Journal of Agricultural and Food Chemistry|April 28, 2026
Genotype and Agronomic Management Interactions Shape the Accumulation of Immunogenic and Toxic Gluten Peptides in Durum WheatGiovanni Caccialupi, Leonardo Cicala, Justyna Milc, et al.
Pageof 5

Showing results (41-50 of 48) with videos related to

Sort By:
Pageof 5
You have reached the last page of results.This site can display upto 48 results.
Foods (Basel, Switzerland)|November 27, 2021
Nanotechnology as a Processing and Packaging Tool to Improve Meat Quality and SafetyMelisa Lamri, Tanima Bhattacharya, Fatma Boukid, et al.
Applied Microbiology and Biotechnology|August 13, 2015
Overexpression of yeast thioredoxin TRX2 reduces p53-mediated cell death in yeastYosra Kamoun, Imed Mabrouk, Agnes Delahodde, et al.
Foods (Basel, Switzerland)|February 13, 2026
Correction: Lamri et al. Nanotechnology as a Processing and Packaging Tool to Improve Meat Quality and Safety. <i>Foods</i> 2021, <i>10</i>, 2633Melisa Lamri, Tanima Bhattacharya, Fatma Boukid, et al.
Journal of Agricultural and Food Chemistry|February 12, 2019
Technological Quality and Nutritional Value of Two Durum Wheat Varieties Depend on Both Genetic and Environmental FactorsSara Graziano, Silvia Marando, Barbara Prandi, et al.
Foods (Basel, Switzerland)|June 28, 2023
Protein Quality and Protein Digestibility of Vegetable Creams Reformulated with Microalgae InclusionBarbara Prandi, Fatma Boukid, Simon Van De Walle, et al.
Nutrients|November 25, 2020
The Diverse Potential of Gluten from Different Durum Wheat Varieties in Triggering Celiac Disease: A Multilevel In Vitro, Ex Vivo and In Vivo ApproachFederica Gaiani, Sara Graziano, Fatma Boukid, et al.
Current Research in Food Science|November 25, 2022
Emerging trends in the agri-food sector: Digitalisation and shift to plant-based dietsAbdo Hassoun, Fatma Boukid, Antonella Pasqualone, et al.
Journal of Agricultural and Food Chemistry|April 28, 2026
Genotype and Agronomic Management Interactions Shape the Accumulation of Immunogenic and Toxic Gluten Peptides in Durum WheatGiovanni Caccialupi, Leonardo Cicala, Justyna Milc, et al.
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