BOUKID, FATMA
BOUKID, FATMA
Dipartimento di Scienze degli Alimenti e del Farmaco
A Complete Mass Spectrometry (MS)-Based Peptidomic Description of Gluten Peptides Generated During In Vitro Gastrointestinal Digestion of Durum Wheat: Implication for Celiac Disease
2019-01-01 Boukid, F.; Prandi, B.; Faccini, A.; Sforza, S.
A multi-scale approach for pasta quality features assessment
2019-01-01 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
2019-01-01 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
2021-01-01 Boukid, F.; Curti, E.; Diantom, A.; Carini, E.; Vittadini, E.
A sensory study on consumer valuation for plant-based meat alternatives: What is liked and disliked the most?
2023-01-01 Sogari, Giovanni; Caputo, Vincenzina; Joshua Petterson, Andrew; Mora, Cristina; Boukid, Fatma
An overview of the Italian market for 2015: cooking quality and nutritional value of gluten-free pasta
2019-01-01 Morreale, F.; Boukid, F.; Carini, E.; Federici, E.; Vittadini, E.; Pellegrini, N.
Bread staling: understanding the effects of transglutaminase and vital gluten supplementation on crumb moisture and texture using multivariate analysis
2019-01-01 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?
2021-01-01 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?
2020-01-01 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
2020-01-01 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
Current Trends in Ancient Grains-Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications
2018-01-01 Boukid, F.; Folloni, S.; Sforza, S.; Vittadini, E.; Prandi, B.
Does cell wall integrity in legumes flours modulate physiochemical quality and in vitro starch hydrolysis of gluten-free bread?
2019-01-01 Boukid, F.; Vittadini, E.; Lusuardi, F.; Ganino, T.; Carini, E.; Morreale, F.; Pellegrini, N.
Edible insects as foods: mapping scientific publications and product launches in the global market (1996-2021)
2022-01-01 Boukid, F.; Sogari, G.; Rosell, C. M.
Effectiveness of Germination on Protein Hydrolysis as a Way to Reduce Adverse Reactions to Wheat
2017-01-01 Boukid, Fatma; Prandi, Barbara; Buhler, Sofie; Sforza, Stefano
Effectiveness of vital gluten and transglutaminase in the improvement of physico-chemical properties of fresh bread
2018-01-01 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
2018-01-01 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
2019-01-01 Boukid, F.; Abbattangelo, S.; Carini, E.; Marseglia, A.; Caligiani, A.; Vittadini, E.
How Looking for Celiac-Safe Wheat Can Influence Its Technological Properties
2017-01-01 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,
2020-01-01 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
2018-01-01 Boukid, Fatma; Vittadini, Elena Giovanna Piera; Prandi, Barbara; Mattarozzi, Monica; Marchini, Mia; Sforza, Stefano; Sayar, Rhouma; Weon Seo, Yong; Yacoubi, Ines; Mejri, Mondher
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| 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. | |
| 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. | |
| A sensory study on consumer valuation for plant-based meat alternatives: What is liked and disliked the most? | 1-gen-2023 | Sogari, Giovanni; Caputo, Vincenzina; Joshua Petterson, Andrew; Mora, Cristina; Boukid, Fatma | |
| 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. | |
| 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 | |
| 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. | |
| 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. | |
| Edible insects as foods: mapping scientific publications and product launches in the global market (1996-2021) | 1-gen-2022 | Boukid, F.; Sogari, G.; Rosell, C. M. | |
| 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 |