| Plant-based meat analogues: From niche to mainstream F Boukid European food research and technology 247 (2), 297-308, 2021 | 285 | 2021 |
| Pea protein ingredients: A mainstream ingredient to (re) formulate innovative foods and beverages. F Boukid, CM Rosell, M Castellari Trends in Food Science & Technology 110, 729-742, 2021 | 176 | 2021 |
| Pulses for bread fortification: A necessity or a choice? F Boukid, E Zannini, E Carini, E Vittadini Trends in Food Science & Technology 88, 416-428, 2019 | 175 | 2019 |
| Current trends in ancient grains‐based foodstuffs: insights into nutritional aspects and technological applications F Boukid, S Folloni, S Sforza, E Vittadini, B Prandi Comprehensive Reviews in Food Science and Food Safety 17 (1), 123-136, 2018 | 141 | 2018 |
| A compendium of wheat germ: Separation, stabilization and food applications F Boukid, S Folloni, R Ranieri, E Vittadini Trends in Food Science & Technology 78, 120-133, 2018 | 120 | 2018 |
| Chickpea (Cicer arietinum L.) protein as a prospective plant‐based ingredient: a review F Boukid International Journal of Food Science & Technology 56 (11), 5435-5444, 2021 | 86 | 2021 |
| Non-animal proteins as cutting-edge ingredients to reformulate animal-free foodstuffs: Present status and future perspectives F Boukid, CM Rosell, S Rosene, S Bover-Cid, M Castellari Critical Reviews in Food Science and Nutrition 62 (23), 6390-6420, 2022 | 79 | 2022 |
| Consumer acceptability of plant-, seaweed-, and insect-based foods as alternatives to meat: A critical compilation of a decade of research S Anusha Siddiqui, NA Bahmid, CMM Mahmud, F Boukid, M Lamri, ... Critical reviews in food science and nutrition 63 (23), 6630-6651, 2023 | 65 | 2023 |
| The use of red lentil flour in bakery products: How do particle size and substitution level affect rheological properties of wheat bread dough? M Marchini, E Carini, N Cataldi, F Boukid, M Blandino, T Ganino, ... Lwt 136, 110299, 2021 | 62 | 2021 |
| Optimising the use of proteins from rich meat co-products and non-meat alternatives: Nutritional, technological and allergenicity challenges C Anzani, F Boukid, L Drummond, AM Mullen, C Álvarez Food Research International 137, 109575, 2020 | 62 | 2020 |
| Food and beverages containing algae and derived ingredients launched in the market from 2015 to 2019: a front-of-pack labeling perspective with a special focus on Spain F Boukid, M Castellari Foods 10 (1), 173, 2021 | 59 | 2021 |
| Oat proteins as emerging ingredients for food formulation: where we stand? F Boukid European Food Research and Technology 247 (3), 535-544, 2021 | 49 | 2021 |
| Textured vegetable proteins (TVP): Future foods standing on their merits as meat alternatives MC Baune, N Terjung, MÇ Tülbek, F Boukid Future Foods 6, 100181, 2022 | 43 | 2022 |
| Veggie burgers in the EU market: a nutritional challenge? F Boukid, M Castellari European Food Research and Technology 247 (10), 2445-2453, 2021 | 43 | 2021 |
| Does cell wall integrity in legumes flours modulate physiochemical quality and in vitro starch hydrolysis of gluten-free bread? F Boukid, E Vittadini, F Lusuardi, T Ganino, E Carini, F Morreale, ... Journal of Functional Foods 59, 110-118, 2019 | 43 | 2019 |
| Use of almond skins to improve nutritional and functional properties of biscuits: An example of upcycling A Pasqualone, B Laddomada, F Boukid, DD Angelis, C Summo Foods 9 (11), 1705, 2020 | 42 | 2020 |
| Technological quality and nutritional value of two durum wheat varieties depend on both genetic and environmental factors S Graziano, S Marando, B Prandi, F Boukid, N Marmiroli, E Francia, ... Journal of agricultural and food chemistry 67 (8), 2384-2395, 2019 | 41 | 2019 |
| Lupine (Lupinus spp.) proteins: characteristics, safety and food applications F Boukid, A Pasqualone European Food Research and Technology 248 (2), 345-356, 2022 | 38 | 2022 |
| Nanotechnology as a processing and packaging tool to improve meat quality and safety M Lamri, T Bhattacharya, F Boukid, I Chentir, AL Dib, D Das, D Djenane, ... Foods 10 (11), 2633, 2021 | 37 | 2021 |
| Vegan alternatives to processed cheese and yogurt launched in the European market during 2020: a nutritional challenge? F Boukid, M Lamri, BN Dar, M Garron, M Castellari Foods 10 (11), 2782, 2021 | 35 | 2021 |
