日期 影响因子
日期:
2020 年 — 2026 年
2020
2021
2022
2023
2024
2025
2026
影响因子:
–

Correction: Lamri et al. Nanotechnology as a Processing and Packaging Tool to Improve Meat Quality and Safety. Foods 2021, 10, 2633

更正：Lamri 等人，《纳米技术作为加工和包装工具以提高肉类质量和安全性》，《食品》2021，10，2633

期刊:Foods
影响因子:5.1
doi:10.3390/foods15030513
Lamri, Melisa; Bhattacharya, Tanima; Boukid, Fatma; Chentir, Imene; Dib, Amira Leila; Das, Debashrita; Djenane, Djamel; Gagaoua, Mohammed
发表日期：2026
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Maize-derived arabinoxylans modulate starch pasting, gel structure, and retrogradation

玉米来源的阿拉伯木聚糖调节淀粉糊化、凝胶结构和回生

期刊:Journal of the Science of Food and Agriculture
影响因子:3.5
doi:10.1002/jsfa.70338
Gasparre, Nicola; Boukid, Fatma; Rosell, Cristina M
发表日期：2026
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Impact of fiber molecular structure on resistance to digestion using the infogest and rat small intestine extract protocols

利用信息素消化法和鼠小肠提取物方案研究纤维分子结构对消化阻力的影响

期刊:European Journal of Nutrition
影响因子:4.3
doi:10.1007/s00394-025-03853-0
Boukid, Fatma; Méndez-Albiñana, Pablo; Sánchez-Baca, Alejandro; Villamiel, Mar
发表日期：2025
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Nutritional Profiling and Labeling Practices of Plant-Based, Hybrid, and Animal-Based Dog Foods: A Study of European Pack Labels (2020-2024)

植物性、混合型和动物性狗粮的营养成分分析和标签标注实践：一项针对欧洲包装标签的研究（2020-2024 年）

期刊:Animals
影响因子:2.7
doi:10.3390/ani15131883
Boukid, Fatma; Rosentrater, Kurt A
发表日期：2025
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Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives

利用发酵技术设计创新型植物肉和乳制品替代品

期刊:Foods
影响因子:5.1
doi:10.3390/foods12051005
Boukid, Fatma; Hassoun, Abdo; Zouari, Ahmed; Tülbek, Mehmet Çağlar; Mefleh, Marina; Aït-Kaddour, Abderrahmane; Castellari, Massimo
发表日期：2023
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Protein Quality and Protein Digestibility of Vegetable Creams Reformulated with Microalgae Inclusion

添加微藻成分的植物奶油的蛋白质质量和蛋白质消化率

期刊:Foods
影响因子:5.1
doi:10.3390/foods12122395
Prandi, Barbara; Boukid, Fatma; Van De Walle, Simon; Cutroneo, Sara; Comaposada, Josep; Van Royen, Geert; Sforza, Stefano; Tedeschi, Tullia; Castellari, Massimo
发表日期：2023
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Bioengineered Enzymes and Precision Fermentation in the Food Industry

生物工程酶和精准发酵在食品工业中的应用

期刊:International Journal of Molecular Sciences
影响因子:4.9
doi:10.3390/ijms241210156
Boukid, Fatma; Ganeshan, Seedhabadee; Wang, Yingxin; Tülbek, Mehmet Çağlar; Nickerson, Michael T
发表日期：2023
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Emerging trends in the agri-food sector: Digitalisation and shift to plant-based diets

农业食品领域的新兴趋势：数字化和向植物性饮食的转变

期刊:Current Research in Food Science
影响因子:7
doi:10.1016/j.crfs.2022.11.010
Hassoun, Abdo; Boukid, Fatma; Pasqualone, Antonella; Bryant, Christopher J; García, Guillermo García; Parra-López, Carlos; Jagtap, Sandeep; Trollman, Hana; Cropotova, Janna; Barba, Francisco J
发表日期：2022
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Nutritional Facts and Health/Nutrition Claims of Commercial Plant-Based Infant Foods: Where Do We Stand?

商业植物性婴幼儿食品的营养成分和健康/营养声明：我们目前处于什么阶段？

期刊:Plants-Basel
影响因子:4.1
doi:10.3390/plants11192531
Gasparre, Nicola; Mefleh, Marina; Boukid, Fatma
发表日期：2022
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Suitability of Improved and Ancient Italian Wheat for Bread-Making: A Holistic Approach

改良意大利小麦和古老意大利小麦在面包制作中的适用性：一种整体方法

期刊:Life-Basel
影响因子:3.4
doi:10.3390/life12101613
Mefleh, Marina; Boukid, Fatma; Fadda, Costantino
发表日期：2022
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