Fatma Boukid

4.3k total citations · 2 hit papers
98 papers, 3.0k citations indexed

About

Fatma Boukid is a scholar working on Food Science, Nutrition and Dietetics and Plant Science. According to data from OpenAlex, Fatma Boukid has authored 98 papers receiving a total of 3.0k indexed citations (citations by other indexed papers that have themselves been cited), including 48 papers in Food Science, 40 papers in Nutrition and Dietetics and 31 papers in Plant Science. Recurrent topics in Fatma Boukid's work include Food composition and properties (34 papers), Proteins in Food Systems (18 papers) and Agriculture Sustainability and Environmental Impact (17 papers). Fatma Boukid is often cited by papers focused on Food composition and properties (34 papers), Proteins in Food Systems (18 papers) and Agriculture Sustainability and Environmental Impact (17 papers). Fatma Boukid collaborates with scholars based in Italy, Spain and United States. Fatma Boukid's 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 and has published in prestigious journals such as SHILAP Revista de lepidopterología, Journal of Agricultural and Food Chemistry and International Journal of Molecular Sciences.

In The Last Decade

Fatma Boukid

91 papers receiving 2.9k citations

Hit Papers

Plant-based meat analogues: from niche to mainstream 2020 2026 2022 2024 2020 2021 100 200 300
What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

  1. Plant-based meat analogues: from niche to mainstream
    2020 332 citations Fatma Boukid European Food Research and Technology profile →
  2. Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages.
    2021 229 citations Fatma Boukid, Massimo Castellari et al. Trends in Food Science & Technology profile →

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name h Career Trend Papers Cites
Fatma Boukid Italy 30 1.6k 984 794 568 519 98 3.0k
Mark A. Fenelon Ireland 26 1.9k 1.2× 611 0.6× 315 0.4× 223 0.4× 536 1.0× 75 3.0k
Lutz Großmann United States 26 1.5k 0.9× 438 0.4× 271 0.3× 446 0.8× 486 0.9× 71 2.4k
Pavan Kumar India 31 1.5k 0.9× 415 0.4× 522 0.7× 363 0.6× 1.2k 2.4× 136 3.5k
Elena Bartkienė Lithuania 32 2.2k 1.4× 1.2k 1.2× 929 1.2× 120 0.2× 532 1.0× 226 3.9k
Emilia Nordlund Finland 36 1.5k 0.9× 1.5k 1.6× 802 1.0× 171 0.3× 271 0.5× 85 3.3k
Amauri Rosenthal Brazil 30 1.7k 1.1× 587 0.6× 855 1.1× 88 0.2× 564 1.1× 112 3.4k
Eimear Gallagher Ireland 40 3.7k 2.3× 4.0k 4.0× 1.3k 1.6× 301 0.5× 422 0.8× 92 6.3k
Javier Martı́nez-Monzó Spain 33 2.3k 1.4× 770 0.8× 964 1.2× 75 0.1× 605 1.2× 133 4.0k
L. Pinotti Italy 33 684 0.4× 547 0.6× 972 1.2× 467 0.8× 575 1.1× 168 3.5k
Zuhaib F. Bhat India 41 1.8k 1.1× 603 0.6× 433 0.5× 224 0.4× 1.9k 3.6× 140 4.3k

Countries citing papers authored by Fatma Boukid

Since Specialization
Citations

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

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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-authorship network of co-authors of Fatma Boukid

This figure shows the co-authorship network connecting the top 25 collaborators of Fatma Boukid. A scholar is included among the top collaborators of Fatma Boukid based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Fatma Boukid. Fatma Boukid is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

20 of 20 papers shown
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Boukid, Fatma, et al.. (2024). Can fermentation methods and granulometry modulate bread starch digestibility without hindering its technological quality?. Journal of Functional Foods. 122. 106464–106464. 2 indexed citations
5.
Boukid, Fatma, et al.. (2024). The ‘meathybrid’ concept: bridging the gap between texture, taste, sustainability and nutrition. International Journal of Food Science & Technology. 59(11). 8645–8655. 7 indexed citations
6.
Boukid, Fatma. (2024). Gastronomic heritage of legume foods in Southern Mediterranean cuisine. SHILAP Revista de lepidopterología. 8(18). 19–34. 2 indexed citations
7.
Boukid, Fatma. (2023). Corn (Zea mays L.) arabinoxylan to expand the portfolio of dietary fibers. Food Bioscience. 56. 103181–103181. 10 indexed citations
8.
Boukid, Fatma, S. Ganeshan, Yingxin Wang, Mehmet Tülbek, & Michael T. Nickerson. (2023). Bioengineered Enzymes and Precision Fermentation in the Food Industry. International Journal of Molecular Sciences. 24(12). 10156–10156. 41 indexed citations
9.
Comaposada, Josep, et al.. (2023). Enhancing energy bars with microalgae: A study on nutritional, physicochemical and sensory properties. Journal of Functional Foods. 109. 105768–105768. 25 indexed citations
10.
Hassoun, Abdo, Fatma Boukid, Fatih Özoğul, et al.. (2023). Creating new opportunities for sustainable food packaging through dimensions of industry 4.0: New insights into the food waste perspective. Trends in Food Science & Technology. 142. 104238–104238. 47 indexed citations
11.
Boukid, Fatma, Abdo Hassoun, Ahmed Zouari, et al.. (2023). Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives. Foods. 12(5). 1005–1005. 62 indexed citations
12.
Siddiqui, Shahida Anusha, Nur Alim Bahmid, M M Chayan Mahmud, et al.. (2022). Consumer acceptability of plant-, seaweed-, and insect-based foods as alternatives to meat: a critical compilation of a decade of research. Critical Reviews in Food Science and Nutrition. 63(23). 6630–6651. 86 indexed citations
13.
Mefleh, Marina, Amira M.G. Darwish, Priti Mudgil, Sajid Maqsood, & Fatma Boukid. (2022). Traditional Fermented Dairy Products in Southern Mediterranean Countries: From Tradition to Innovation. Fermentation. 8(12). 743–743. 8 indexed citations
14.
Boukid, Fatma, Marie‐Christin Baune, Mohammed Gagaoua, & Massimo Castellari. (2022). Seafood alternatives: assessing the nutritional profile of products sold in the global market. European Food Research and Technology. 248(7). 1777–1786. 23 indexed citations
15.
Boukid, Fatma, et al.. (2021). Can a structured emulsion (fat in water‐fibre system) substitute saturated fat in cookies without hampering their quality?. International Journal of Food Science & Technology. 56(10). 5071–5079. 6 indexed citations
16.
Boukid, Fatma. (2021). Chickpea ( Cicer arietinum L.) protein as a prospective plant‐based ingredient: a review. International Journal of Food Science & Technology. 56(11). 5435–5444. 111 indexed citations
17.
Suo, Xinying, et al.. (2021). Semi‐solid fibre syrup for sugar reduction in cookies. International Journal of Food Science & Technology. 56(10). 5080–5088. 6 indexed citations
18.
Boukid, Fatma. (2021). Peanut protein – an underutilised by‐product with great potential: a review. International Journal of Food Science & Technology. 57(9). 5585–5591. 46 indexed citations
19.
Boukid, Fatma, et al.. (2018). Geographical origin discrimination of Pistachio (Pistacia vera L.) through combined analysis of physical and chemical features. European Food Research and Technology. 245(1). 143–150. 8 indexed citations
20.
Boukid, Fatma, et al.. (2015). Opuntia Cladodes: Physicochemical parameters, Functional Properties and Application in Formulation of Rolled Cake of Cladode Flour Fabric (Part 2). International Journal of Advanced Science and Engineering. 1(4). 11761–11766. 7 indexed citations

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.

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