1.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

作　　者：Fatma Boukid ;Massimo Castellari

出　　处：Foods. 2021 ;10(1):173.doi:10.3390/foods10010173

出版社：MDPI Publishing

文章 ID：258538678

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2.Use of Almond Skins to Improve Nutritional and Functional Properties of Biscuits: An Example of Upcycling

作　　者：Antonella Pasqualone ;Barbara Laddomada ;Fatma Boukid 等

出　　处：Foods. 2020 ;9(11):1705-1716.doi:10.3390/foods9111705

出版社：MDPI Publishing

文章 ID：257511503

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3.The Diverse Potential of Gluten from Different Durum Wheat Varieties in Triggering Celiac Disease: A Multilevel In Vitro, Ex Vivo and In Vivo Approach

作　　者：Federica Gaiani ;Sara Graziano ;Fatma Boukid 等

出　　处：Nutrients. 2020 ;12(11):3566-3581.doi:10.3390/nu12113566

出版社：MDPI Publishing

文章 ID：257517820

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4.Vegan Alternatives to Processed Cheese and Yogurt Launched in the European Market during 2020: A Nutritional Challenge?

作　　者：Fatma Boukid ;Melisa Lamri ;Basharat Nabi Dar 等

出　　处：Foods. 2021 ;10(11).doi:10.3390/foods10112782

出版社：MDPI Publishing

文章 ID：1036371957

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5.Development of High-Protein Vegetable Creams by Using Single-Cell Ingredients from Some Microalgae Species

作　　者：Fatma Boukid ;Josep Comaposada ;Albert Ribas-Agustí 等

出　　处：Foods. 2021 ;10(11).doi:10.3390/foods10112550

出版社：MDPI Publishing

文章 ID：1036374331

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6.Nanotechnology as a Processing and Packaging Tool to Improve Meat Quality and Safety

作　　者：Melisa Lamri ;Tanima Bhattacharya ;Fatma Boukid 等

出　　处：Foods. 2021 ;10(11).doi:10.3390/foods10112633

出版社：MDPI Publishing

文章 ID：1036377192

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7.Vegan Egg: A Future-Proof Food Ingredient?

作　　者：Fatma Boukid ;Mohammed Gagaoua

出　　处：Foods. 2022 ;11(2).doi:10.3390/foods11020161

出版社：MDPI Publishing

文章 ID：1036565816

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