BOUKID, FATMA

BOUKID, FATMA  

Dipartimento di Scienze degli Alimenti e del Farmaco  

Mostra records
Risultati 1 - 20 di 31 (tempo di esecuzione: 0.027 secondi).
Titolo Data di pubblicazione Autore(i) File
Bread staling: understanding the effects of transglutaminase and vital gluten supplementation on crumb moisture and texture using multivariate analysis 1-gen-2019 Boukid, F.; Carini, E.; Curti, E.; Pizzigalli, E.; Vittadini, E.
Can a structured emulsion (fat in water-fibre system) substitute saturated fat in cookies without hampering their quality? 1-gen-2021 Boukid, F.; Carini, E.; Curti, E.; Diantom, A.; Corte, R.; Vittadini, E.
Can potato fiber efficiently substitute xanthan gum in modulating chemical properties of tomato products? 1-gen-2020 Diantom, A.; Boukid, F.; Carini, E.; Curti, E.; Vittadini, E.
Characterization of Celiac Disease-Related Epitopes and Gluten Fractions, and Identification of Associated Loci in Durum Wheat 1-gen-2020 Taranto, Francesca; D’Agostino, Nunzio; Catellani, Marcello; Laviano, Luca; Ronga, Domenico; Milc, Justyna; Prandi, Barbara; Boukid, Fatma; Sforza, Stefano; Graziano, Sara; Gulli', Mariolina; Visioli, Giovanna; Marmiroli, Nelson; Badeck, Franz-W.; Paola Minervini, Anna; Pecorella, Ivano; Pecchioni, Nicola; De Vita, Pasquale; Francia, Enrico
A Complete Mass Spectrometry (MS)-Based Peptidomic Description of Gluten Peptides Generated During In Vitro Gastrointestinal Digestion of Durum Wheat: Implication for Celiac Disease 1-gen-2019 Boukid, F.; Prandi, B.; Faccini, A.; Sforza, S.
Current Trends in Ancient Grains-Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications 1-gen-2018 Boukid, F.; Folloni, S.; Sforza, S.; Vittadini, E.; Prandi, B.
The Diverse Potential of Gluten from Different Durum Wheat Varieties in Triggering Celiac Disease: A Multilevel In Vitro, Ex Vivo and In Vivo Approach 1-gen-2020 Gaiani, Federica; Graziano, Sara; Boukid, Fatma; Prandi, Barbara; Bottarelli, Lorena; Barilli, Amelia; Dossena, Arnaldo; Marmiroli, Nelson; Gullì, Mariolina; De’Angelis, Gian Luigi; Sforza, Stefano
Does cell wall integrity in legumes flours modulate physiochemical quality and in vitro starch hydrolysis of gluten-free bread? 1-gen-2019 Boukid, F.; Vittadini, E.; Lusuardi, F.; Ganino, T.; Carini, E.; Morreale, F.; Pellegrini, N.
Effectiveness of Germination on Protein Hydrolysis as a Way to Reduce Adverse Reactions to Wheat 1-gen-2017 Boukid, Fatma; Prandi, Barbara; Buhler, Sofie; Sforza, Stefano
Effectiveness of vital gluten and transglutaminase in the improvement of physico-chemical properties of fresh bread 1-gen-2018 Boukid, F.; Carini, E.; Curti, E.; Bardini, Gloria; Pizzigalli, E.; Vittadini, E.
Enhancing dough-making rheological performance of wheat flour by transglutaminase and vital gluten 1-gen-2018 Bardini, G.; Boukid, F.; Carini, E.; Curti, E.; Pizzigalli, E.
Geographical origin discrimination of Pistachio (Pistacia vera L.) through combined analysis of physical and chemical features 1-gen-2019 Boukid, F.; Abbattangelo, S.; Carini, E.; Marseglia, A.; Caligiani, A.; Vittadini, E.
How Looking for Celiac-Safe Wheat Can Influence Its Technological Properties 1-gen-2017 Boukid, Fatma; Prandi, Barbara; Mehri, Monder; Pellegrini, Nicoletta; Sforza, Stefano
Influence of environmental and genetic factors on content of toxic and immunogenic wheat gluten peptides, 1-gen-2020 Ronga, Domenico; Laviano, Luca; Catellani, Marcello; Milc, Justyna; Prandi, Barbara; Boukid, Fatma; Sforza, Stefano; Dossena, Arnaldo; Graziano, Sara; Gulli', Mariolina; Visioli, Giovanna; Marmiroli, Nelson; De Vita, Pasquale; Pecchioni, Nicola; Francia, Enrico
Insights into a century of breeding of durum wheat in Tunisia: The properties of flours and starches isolated from landraces, old and modern genotypes 1-gen-2018 Boukid, Fatma; Vittadini, Elena Giovanna Piera; Prandi, Barbara; Mattarozzi, Monica; Marchini, Mia; Sforza, Stefano; Sayar, Rhouma; Weon Seo, Yong; Yacoubi, Ines; Mejri, Mondher
A multi-scale approach for pasta quality features assessment 1-gen-2019 Diantom, Agoura; Curti, Elena; Carini, Eleonora; Boukid, Fatma; Mattarozzi, Monica; Vodovotz, Yael; Careri, Maria; Vittadini, Elena
A multi-scale characterisation of the durum wheat pasta cooking process 1-gen-2019 Littardi, P.; Diantom, A.; Carini, E.; Curti, E.; Boukid, F.; Vodovotz, Y.; Vittadini, E.
A multilevel investigation supported by multivariate analysis for tomato product formulation 1-gen-2021 Boukid, F.; Curti, E.; Diantom, A.; Carini, E.; Vittadini, E.
An overview of the Italian market for 2015: cooking quality and nutritional value of gluten-free pasta 1-gen-2019 Morreale, F.; Boukid, F.; Carini, E.; Federici, E.; Vittadini, E.; Pellegrini, N.
Phenolic profile and antioxidant capacity of landraces, old and modern Tunisian durum wheat 1-gen-2019 Boukid, Fatma; Dall’Asta, Margherita; Bresciani, Letizia; Mena, Pedro; Del Rio, Daniele; Calani, Luca; Sayar, Rhouma; Seo, Yong Weon; Yacoubi, Ines; Mejri, Mondher