Estimation of the shelf-life of halloumi cheese using survival analysis by Rabih KAMLEH, Imad TOUFEILI, Rola AJIB, Bilal KANSO, John HADDAD

Get full text

Raw Meat Consumption and Food Safety Challenges: A Survey of Knowledge, Attitudes, and Practices of Consumers in Lebanon by Rouba Ballout, Imad Toufeili, Samer A. Kharroubi, Issmat I. Kassem

Get full text

Nutritional and Functional Potential of Carob Syrup Versus Date and Maple Syrups by Imad Toufeili, Marwa Itani, Mona Zeidan, Osama Al Yamani, Samer Kharroubi

Get full text

Dough mixing properties and white pita bread sensory characteristics as affected by salt reduction by Camille Georges, Hamza Daroub, Imad Toufeili, Hussain Isma’eel, Ammar Olabi

Get full text

Knowledge, Attitudes and Practices of the Lebanese Community toward Food Adulteration by May Khanafer, Marwa Diab El Harake, Imad Toufeili, Samer A. Kharroubi

Get full text

Knowledge, Attitudes, and Practices of Consumers on Food Allergy and Food Allergen Labeling: A Case of Lebanon by Hanin Chafei, Marwa Diab El Harake, Imad Toufeili, Samer A. Kharroubi

Get full text

Assessment of the Microbiological Acceptability of White Cheese (Akkawi) in Lebanon and the Antimicrobial Resistance Profiles of Associated <i>Escherichia coli</i> by Nasri Daher Hussein, Jouman W. Hassan, Marwan Osman, Khaled El-Omari, Samer A. Kharroubi, Imad Toufeili, Issmat I. Kassem

Get full text