The characterization of the physicochemical and sensory properties of full-fat, reduced-fat and low-fat bovine, caprine, and ovine Greek yogurt (Labneh)

por Atamian, Samson, Olabi, Ammar, Kebbe Baghdadi, Omar, Toufeili, Imad
Publicado 2014

Knowledge, Attitudes, and Practices of Consumers on Food Allergy and Food Allergen Labeling: A Case of Lebanon

por Chafei, Hanin, El Harake, Marwa Diab, Toufeili, Imad, Kharroubi, Samer A.
Publicado 2023

Nutritional and Functional Potential of Carob Syrup Versus Date and Maple Syrups

por Toufeili, Imad, Itani, Marwa, Zeidan, Mona, Al Yamani, Osama, Kharroubi, Samer
Publicado 2022

Knowledge, Attitudes and Practices of the Lebanese Community toward Food Adulteration

por Khanafer, May, El Harake, Marwa Diab, Toufeili, Imad, Kharroubi, Samer A.
Publicado 2022

Assessment of the Microbiological Acceptability of White Cheese (Akkawi) in Lebanon and the Antimicrobial Resistance Profiles of Associated Escherichia coli

por Hussein, Nasri Daher, Hassan, Jouman W., Osman, Marwan, El-Omari, Khaled, Kharroubi, Samer A., Toufeili, Imad, Kassem, Issmat I.
Publicado 2023