Plant-based meat analogues: From niche to mainstream F Boukid European food research and technology 247 (2), 297-308, 2021 | 342 | 2021 |
Pea protein ingredients: A mainstream ingredient to (re) formulate innovative foods and beverages. F Boukid, CM Rosell, M Castellari Trends in Food Science & Technology 110, 729-742, 2021 | 216 | 2021 |
Pulses for bread fortification: A necessity or a choice? F Boukid, E Zannini, E Carini, E Vittadini Trends in Food Science & Technology 88, 416-428, 2019 | 196 | 2019 |
Current trends in ancient grains‐based foodstuffs: insights into nutritional aspects and technological applications F Boukid, S Folloni, S Sforza, E Vittadini, B Prandi Comprehensive Reviews in Food Science and Food Safety 17 (1), 123-136, 2018 | 145 | 2018 |
A compendium of wheat germ: Separation, stabilization and food applications F Boukid, S Folloni, R Ranieri, E Vittadini Trends in Food Science & Technology 78, 120-133, 2018 | 132 | 2018 |
Chickpea (Cicer arietinum L.) protein as a prospective plant‐based ingredient: a review F Boukid International Journal of Food Science & Technology 56 (11), 5435-5444, 2021 | 103 | 2021 |
Non-animal proteins as cutting-edge ingredients to reformulate animal-free foodstuffs: Present status and future perspectives F Boukid, CM Rosell, S Rosene, S Bover-Cid, M Castellari Critical Reviews in Food Science and Nutrition 62 (23), 6390-6420, 2022 | 87 | 2022 |
Consumer acceptability of plant-, seaweed-, and insect-based foods as alternatives to meat: A critical compilation of a decade of research S Anusha Siddiqui, NA Bahmid, CMM Mahmud, F Boukid, M Lamri, ... Critical reviews in food science and nutrition 63 (23), 6630-6651, 2023 | 82 | 2023 |
Optimising the use of proteins from rich meat co-products and non-meat alternatives: Nutritional, technological and allergenicity challenges C Anzani, F Boukid, L Drummond, AM Mullen, C Álvarez Food Research International 137, 109575, 2020 | 80 | 2020 |
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 F Boukid, M Castellari Foods 10 (1), 173, 2021 | 71 | 2021 |
The use of red lentil flour in bakery products: How do particle size and substitution level affect rheological properties of wheat bread dough? M Marchini, E Carini, N Cataldi, F Boukid, M Blandino, T Ganino, ... Lwt 136, 110299, 2021 | 71 | 2021 |
Oat proteins as emerging ingredients for food formulation: where we stand? F Boukid European Food Research and Technology 247 (3), 535-544, 2021 | 60 | 2021 |
Textured vegetable proteins (TVP): Future foods standing on their merits as meat alternatives MC Baune, N Terjung, MÇ Tülbek, F Boukid Future Foods 6, 100181, 2022 | 59 | 2022 |
Emerging trends in the agri-food sector: Digitalisation and shift to plant-based diets A Hassoun, F Boukid, A Pasqualone, CJ Bryant, GG García, ... Current Research in Food Science 5, 2261-2269, 2022 | 51 | 2022 |
Veggie burgers in the EU market: a nutritional challenge? F Boukid, M Castellari European Food Research and Technology 247 (10), 2445-2453, 2021 | 50 | 2021 |
Use of almond skins to improve nutritional and functional properties of biscuits: An example of upcycling A Pasqualone, B Laddomada, F Boukid, DD Angelis, C Summo Foods 9 (11), 1705, 2020 | 48 | 2020 |
Lupine (Lupinus spp.) proteins: characteristics, safety and food applications F Boukid, A Pasqualone European Food Research and Technology 248 (2), 345-356, 2022 | 46 | 2022 |
Does cell wall integrity in legumes flours modulate physiochemical quality and in vitro starch hydrolysis of gluten-free bread? F Boukid, E Vittadini, F Lusuardi, T Ganino, E Carini, F Morreale, ... Journal of Functional Foods 59, 110-118, 2019 | 45 | 2019 |
Technological quality and nutritional value of two durum wheat varieties depend on both genetic and environmental factors S Graziano, S Marando, B Prandi, F Boukid, N Marmiroli, E Francia, ... Journal of agricultural and food chemistry 67 (8), 2384-2395, 2019 | 45 | 2019 |
Nanotechnology as a processing and packaging tool to improve meat quality and safety M Lamri, T Bhattacharya, F Boukid, I Chentir, AL Dib, D Das, D Djenane, ... Foods 10 (11), 2633, 2021 | 44 | 2021 |