Fatma Boukid
Impact in
- Food Science top 0.5%
- Proteins in Food Systems
- Food Waste Reduction and Sustainability
- Nutrition and Dietetics top 0.5%
- Food composition and properties
- Microbial Metabolites in Food Biotechnology
Papers in
- Food Science 48
- Proteins in Food Systems 18
- Polysaccharides Composition and Applications 11
-
- Food composition and properties 34
- Co-authors
- Massimo Castellari (13 shared papers)Elena Vittadini (24 shared papers)Cristina M. Rosell (8 shared papers)Eleonora Carini (17 shared papers)Mohammed Gagaoua (6 shared papers)Barbara Prandi (13 shared papers)Stefano Sforza (13 shared papers)Silvia Folloni (2 shared papers)
- Journals
- European Food Research and Technology (13 papers)Foods (10 papers)International Journal of Food Science & Technology (7 papers)LWT (6 papers)Trends in Food Science & Technology (4 papers)
- Partner nations
- ItalySpainUnited States
In The Last Decade
Fatma Boukid
91 papers receiving 2.9k citations
Fatma Boukid's Hit Papers
Peers
Comparison fields: 5 of 123
- Food Science 1.6k
- Nutrition and Dietetics 984
- Animal Science and Zoology 519
- Ecology 568
- Plant Science 794
Countries citing papers authored by Fatma Boukid
This map shows the geographic impact of Fatma Boukid's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Fatma Boukid with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Fatma Boukid more than expected).
Fields of papers citing papers by Fatma Boukid
This network shows the impact of papers produced by Fatma Boukid. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Fatma Boukid. The network helps show where Fatma Boukid may publish in the future.
Co-authors
The 25 scholars most cited alongside Fatma Boukid, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.
All Works
Showing the 20 most-cited of 98 papers — load more, or switch the sort, to bring in the rest.
| # | Work | ||
|---|---|---|---|
| 1 | Plant-based meat analogues: from niche to mainstream Hit paper breakdown → | 2020 | 332 |
| 2 | Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages. Hit paper breakdown → | 2021 | 229 |
| 3 | 2019 | 162 | |
| 4 | 2017 | 114 | |
| 5 | 2021 | 111 | |
| 6 | 2018 | 92 | |
| 7 | 2021 | 87 | |
| 8 | 2022 | 86 | |
| 9 | 2020 | 73 | |
| 10 | 2022 | 71 | |
| 11 | 2021 | 64 | |
| 12 | 2023 | 62 | |
| 13 | 2022 | 60 | |
| 14 | 2020 | 60 | |
| 15 | 2023 | 57 | |
| 16 | 2021 | 52 | |
| 17 | 2020 | 52 | |
| 18 | 2021 | 51 | |
| 19 | 2023 | 47 | |
| 20 | 2021 | 46 |
About Fatma Boukid
Fatma Boukid is a scholar working on Food Science, Nutrition and Dietetics, Plant Science, Ecology and Animal Science and Zoology, having authored 98 papers that have together received 3.0k indexed citations. Recurring topics across this work include Food composition and properties (34 papers), Proteins in Food Systems (18 papers), Agriculture Sustainability and Environmental Impact (17 papers), Phytase and its Applications (15 papers), Meat and Animal Product Quality (14 papers), Celiac Disease Research and Management (13 papers), Polysaccharides Composition and Applications (11 papers) and Consumer Attitudes and Food Labeling (10 papers). The work is most often cited by research in Food Science (1.6k citations), Nutrition and Dietetics (984 citations), Animal Science and Zoology (519 citations), Ecology (568 citations) and Plant Science (794 citations). Fatma Boukid has collaborated with scholars based in Italy, Spain and United States. Frequent co-authors include Massimo Castellari, Elena Vittadini, Cristina M. Rosell, Eleonora Carini, Mohammed Gagaoua, Barbara Prandi, Stefano Sforza, Silvia Folloni, Antonella Pasqualone and Emanuele Zannini. Their work appears in journals such as European Food Research and Technology, Foods, International Journal of Food Science & Technology, LWT and Trends in Food Science & Technology.
Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.