Boukid F.
9
Coauthors
4
Documentos
Volumen de publicaciones por año
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| Año de publicación | Num. Publicaciones |
|---|---|
| 2021 | 1 |
| 2022 | 2 |
| 2023 | 1 |
Publicaciones por áreas de conocimiento
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| Área de conocimiento | Num. Publicaciones |
|---|---|
| Ciencias Agrícolas | 2 |
| Seguridad alimentaria | 1 |
| Biotecnología | 1 |
| Sostenibilidad | 1 |
Publicaciones por áreas temáticas
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| Área temática | Num. Publicaciones |
|---|---|
| Tecnología alimentaria | 3 |
| Alimentación y bebidas | 2 |
| Programación informática, programas, datos, seguridad | 1 |
Principales fuentes de datos
| Origen | Num. Publicaciones |
|---|---|
| Scopus | 4 |
| Google Scholar | 0 |
| RRAAE | 0 |
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Coautores destacados por número de publicaciones
| Coautor | Num. Publicaciones |
|---|---|
| Cristina M. Rosell | 4 |
| Castellari M. | 2 |
| Sogari G. | 1 |
| Bover-Cid S. | 1 |
| Rosene S. | 1 |
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Publicaciones del autor
The nutritional quality of wholegrain and multigrain breads is not necessarily better than white breads: the case of gluten-free and gluten-containing breads
ArticleAbstract: Despite the importance of breads through the history, the wide range of options might lead to a choiPalabras claves:bread, Fibre, gluten-containing, Gluten-free, multigrain, wholegrainAutores:Boukid F., Cristina M. RosellFuentes:scopusEdible insects as foods: mapping scientific publications and product launches in the global market (1996-2021)
ArticleAbstract: Edible insects are gaining interest for their health and environmental merits as human food. WithinPalabras claves:Bibliometric Analysis, entomophagy, future foods, Mintel Global New Products Database, SCOPUS, VosviewerAutores:Boukid F., Cristina M. Rosell, Sogari G.Fuentes:scopusPea protein ingbkp_redients: A mainstream ingbkp_redient to (re)formulate innovative foods and beverages.
ReviewAbstract: Background: Pea (Pisum sativum) proteins are emerging as a popular alternative to those conventionalPalabras claves:Concentrate, Food Industry, FUNCTIONALITY, Isolate, Pea proteins, processingAutores:Boukid F., Castellari M., Cristina M. RosellFuentes:scopusNon-animal proteins as cutting-edge ingbkp_redients to reformulate animal-free foodstuffs: Present status and future perspectives
ReviewAbstract: Consumer interest in protein rich diets is increasing, with more attention being paid to the proteinPalabras claves:FOOD DESIGN, food safety, FUNCTIONALITY, microbial proteins, plant proteinsAutores:Boukid F., Bover-Cid S., Castellari M., Cristina M. Rosell, Rosene S.Fuentes:scopus