Fatma Boukid

Food Science · 2018–2021

A researcher in the Science corpus: 3 papers; trusts 3 researchers and is trusted by 0 researchers here, as inferred from the citation graph.

Subfields

Whom Fatma Boukid trusts overall

Their strongest outbound trust, strongest first, inferred from their citations.

  1. Pascalle J. M. Pelgrom
  2. M. Schutyser
  3. R. Boom
  4. Chrysostomos Apostolidis

Papers from Fatma Boukid's perspective

Ordered by how strongly the researchers Fatma Boukid trusts endorse each paper. Same corpus, a different order for every researcher.

  1. Should we stop meating like this? Reducing meat consumption through substitution
  2. Protein content and amino acid composition of commercially available plant-based protein isolates (Amino Acids)
  3. Dry fractionation for sustainable production of functional legume protein concentrates
  4. Effects of pea protein on properties of cassava starch edible films produced by blown-film extrusion for oil packaging
  5. Functional analysis of mildly refined fractions from yellow pea
  6. Pulse proteins: Processing, characterization, functional properties and applications in food and feed
  7. Dietary fibres in pulse seeds and fractions: Characterization, functional attributes, and applications
  8. Phytate in foods and significance for humans: food sources, intake, processing, bioavailability, protective role and analysis. (Molecular Nutrition & Food Research)
  9. The trypsin inhibitors present in seed of different grain legume species and cultivar
  10. Sustainable food-packaging materials based on future biorefinery products: Xylans and mannans

Their papers