Flatbread - A canvas for innovation: A review by Fatma Boukid

Get full text

Algae as Nutritional and Functional Food Sources by Fatma Boukid, Massimo Castellari

Get full text

How can processing technologies boost the application of faba bean (Vicia faba L.) proteins in food production? by Fatma Boukid, Massimo Castellari

Get full text

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 by Fatma Boukid, Massimo Castellari

Get full text

Vegan Egg: A Future-Proof Food Ingredient? by Fatma Boukid, Mohammed Gagaoua

Get full text

Suitability of Improved and Ancient Italian Wheat for Bread-Making: A Holistic Approach by Marina Mefleh, Fatma Boukid, Costantino Fadda

Get full text

Nutritional Facts and Health/Nutrition Claims of Commercial Plant-Based Infant Foods: Where Do We Stand? by Nicola Gasparre, Marina Mefleh, Fatma Boukid

Get full text

Clipping Effect on the Grain Nitrogen and Protein Fractions of Ancient and Old Wheats Grown in a Mediterranean Environment by Marina Mefleh, Rosella Motzo, Fatma Boukid, Francesco Giunta

Get full text

Nutritional Quality of Gluten-Free Bakery Products Labeled Ketogenic and/or Low-Carb Sold in the Global Market by Nicola Gasparre, Antonella Pasqualone, Marina Mefleh, Fatma Boukid

Get full text

Development of High-Protein Vegetable Creams by Using Single-Cell Ingredients from Some Microalgae Species by Fatma Boukid, Josep Comaposada, Albert Ribas-Agustí, Massimo Castellari

Get full text

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>Hermet... by Fatma Boukid, Jordi Riudavets, Lidia del Arco, Massimo Castellari

Get full text

Textured vegetable proteins (TVP): Future foods standing on their merits as meat alternatives by Marie-Christin Baune, Nino Terjung, Mehmet Çağlar Tülbek, Fatma Boukid

Get full text

Bioengineered Enzymes and Precision Fermentation in the Food Industry by Fatma Boukid, Seedhabadee Ganeshan, Yingxin Wang, Mehmet Çağlar Tülbek, Michael T. Nickerson

Get full text

Use of Almond Skins to Improve Nutritional and Functional Properties of Biscuits: An Example of Upcycling by Antonella Pasqualone, Barbara Laddomada, Fatma Boukid, Davide De Angelis, Carmine Summo

Get full text

Vegan Alternatives to Processed Cheese and Yogurt Launched in the European Market during 2020: A Nutritional Challenge? by Fatma Boukid, Melisa Lamri, Basharat Nabi Dar, Marta Garron, Massimo Castellari

Get full text

Pretreated Green Pea Flour as Wheat Flour Substitutes in Composite Bread Making by Oscar Moreno-Araiza, Fatma Boukid, Xinying Suo, Shihao Wang, Elena Vittadini

Get full text

Traditional Fermented Dairy Products in Southern Mediterranean Countries: From Tradition to Innovation by Marina Mefleh, Amira M. Galal Darwish, Priti Mudgil, Sajid Maqsood, Fatma Boukid

Get full text

Does cell wall integrity in legumes flours modulate physiochemical quality and in vitro starch hydrolysis of gluten-free bread? by Fatma Boukid, Elena Vittadini, Federica Lusuardi, Tommaso Ganino, Eleonora Carini, Federico Morreale, Nicoletta Pellegrini

Get full text

Enhancing energy bars with microalgae: A study on nutritional, physicochemical and sensory properties by Fabio Fanari, Josep Comaposada, Fatma Boukid, Elia Climent, Anna Claret Coma, Luis Guerrero, Massimo Castellari

Get full text

Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives by Fatma Boukid, Abdo Hassoun, Ahmed Zouari, Mehmet Çağlar Tülbek, Marina Mefleh, Abderrahmane Aït-Kaddour, Massimo Castellari

Get full text