I. Toufeili

发表

Estimation of shelf-life of concentrated yogurt by monitoring selected microbiological and physicochemical changes during storage

E. al-Kadamany, M. Khattar, T. Haddad, 2003 .

YIELD AND QUALITY OF RED STIGMAS FROM DIFFERENT SAFFRON STRAINS AT CONTRASTING MEDITERRANEAN SITES

I. Toufeili, S. Yau, M. Nimah, 2006, Experimental Agriculture.

Selenium levels in Lebanese environment

Rihab M. Wakim, M. Sidahmed, I. Bashour, 2010 .

Microbiological and chemical profile of Lebanese qishta (heat-coagulated milk).

I. Toufeili, Z. Kassaify, M. Najjar, 2010, Eastern Mediterranean health journal = La revue de sante de la Mediterranee orientale = al-Majallah al-sihhiyah li-sharq al-mutawassit.

Macromineral enrichment of white bread reduces postprandial glycaemia without altering sensory properties: a crossover study.

O. Obeid, I. Toufeili, A. Olabi, 2020, Eastern Mediterranean health journal = La revue de sante de la Mediterranee orientale = al-Majallah al-sihhiyah li-sharq al-mutawassit.

Fatty acid composition including trans-fatty acids in selected cereal-based baked snacks from Lebanon

I. Toufeili, L. Nasreddine, M. Habbal, 2015 .

Concomitant lysine and phosphorus addition to a wheat gluten protein diet highly amplified growth measures of rats.

O. Obeid, I. Toufeili, M. Ragi, 2019, Nutrition.

Sodium intake reduction efforts in Lebanon.

I. Toufeili, H. Isma'eel, M. M. Almedawar, 2015, Cardiovascular diagnosis and therapy.

Isolation, molecular characterization and antimicrobial resistance patterns of Salmonella and Escherichia coli isolates from meat-based fast food in Lebanon.

H. Yassine, M. El-Fadel, S. Harakeh, 2005, The Science of the total environment.

Urinary Magnesium, Calcium, and Phosphorus to Creatinine Ratios of Healthy Elementary School Lebanese Children

O. Obeid, I. Toufeili, H. Ghattas, 2016, Biological Trace Element Research.

Uptake of Cd, Pb, and Ni by Origanum syriacum produced in Lebanon

I. Bashour, S. Hamadeh, I. Toufeili, 2019, Environmental Geochemistry and Health.

Determination of Sensory Thresholds of Selected Calcium Salts and Formulation of Calcium‐fortified Pocket‐type Flat Bread

T. Haddad, I. Toufeili, J. Khalil, 2005 .

Impact of Plastic Packaging Materials and Storage Time on the Quality Parameters of Lebanese Extra Virgin Olive Oil under Real-Time Storage Conditions

J. Toufaily, T. Hamieh, I. Toufeili, 2019, American Journal of Analytical Chemistry.

Physicochemical, melissopalynological and antioxidant properties of artisanal honeys from Lebanon

T. Ghaddar, I. Toufeili, K. Knio, 2017, Journal of Food Science and Technology.

Determination of shelf life of concentrated yogurt (labneh) produced by in-bag straining of set yogurt using hazard analysis.

I Toufeili, S Harakeh, S. Harakeh, 2002, Journal of dairy science.

Some nutritional and sensory properties of bulgur and whole wheatmeal kishk (a fermented milk-wheat mixture)

R. Robinson, I. Toufeili, S. Shadarevian, 1998 .

pH, temperature and hydration kinetics of faba beans (Vicia faba L.)

M. Karwe, E. Baydoun, I. Toufeili, 2003 .

RELATIONSHIPS OF SELECTED WHEAT PARAMETERS TO BURGHUL-MAKING QUALITY

Imad B. Baalbaki, I. Toufeili, A. Olabi, 1997 .

Antimicrobial resistance of Staphylococcus species isolated from Llebanese dairy-based products

O Zouhairi, I Saleh, N Alwan, 2010 .

Dough mixing properties and white pita bread sensory characteristics as affected by salt reduction

I. Toufeili, H. Isma'eel, A. Olabi, 2018 .

Ripening changes and sensory properties of bovine, caprine and ovine shankleesh

I. Toufeili, S. Shadarevian, R. Tannous, 1995 .

The characterization of the physicochemical and sensory properties of full-fat, reduced-fat, and low-fat ovine and bovine Halloumi.

I. Toufeili, A. Olabi, L. Lteif, 2009, Journal of dairy science.

Identification of some rancidity measures at the end of the shelf life of sunflower oil

T. Ghaddar, I. Toufeili, H. Makhoul, 2006 .

Synthesis of 4-C-methyl and 4-C-allyl derivatives of sucrose

A. C. Richardson, I. Toufeili, L. Hough, 1987 .

C-methylation of sucrose: synthesis of 6- and 6′-C-methylsucrose

I. Toufeili, S. Dziedzic, E. Rathbone, 1986 .

Structural functions of taste in the sugar series: Characteristics of simple chlorinated sugars

I. Toufeili, S. Dziedzic, 1985 .

Developing a carob-based milk beverage using different varieties of carob pods and two roasting treatments and assessing their effect on quality characteristics.

I. Toufeili, A. Olabi, Hamza Daroub, 2016, Journal of the science of food and agriculture.

The effect of substitution of sodium chloride with potassium chloride on the physicochemical, microbiological, and sensory properties of Halloumi cheese.

R. Kamleh, I. Toufeili, A. Olabi, 2012, Journal of dairy science.

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

I. Toufeili, A. Olabi, O. Kebbe Baghdadi, 2014, Food science & nutrition.

Mapping determinants of purchase intent of concentrated yogurt (Labneh) by conjoint analysis

Imad Toufeili, Ammar Olabi, Nadia Shuayto, 2007 .

Sensory properties and consumer acceptance of concentrated yogurt made from cow's, goat's and sheep's milk

I. Toufeili, A. Malek, S. Shadarevian, 2001 .

Elevated urinary Na/K ratio among Lebanese elementary school children is attributable to low K intake

O. Obeid, I. Toufeili, H. Ghattas, 2017, European Journal of Nutrition.

Levels of benzoic and sorbic acid preservatives in commercially produced yoghurt in Lebanon

Mohamad Mroueh, Dina Issa, Jesele Khawand, 2008 .

Chemical composition, mineral content and cholesterol levels of some regular and reduced-fat white brined cheeses and strained yogurt (Labneh)

E. Baydoun, I. Toufeili, A. Olabi, 2010 .

Designing and testing of an Arabic version of the hedonic scale for use in acceptability tests.

I. Toufeili, A. Olabi, Hamza Daroub, 2010 .

Glass Transition Behavior and Rheological Properties of Surfactants and Gluten-Surfactant Mixtures

J. Kokini, I. Toufeili, 2004 .

Effect of Glass Transition and Cross‐Linking on Rheological Properties of Gluten: Development of a Preliminary State Diagram

Jozef L. Kokini, Imad Toufeili, J. Kokini, 2002 .

Brined Cheeses from the Middle East and Turkey

Imad Toufeili, B. Özer, I. Toufeili, 2007 .

The effect of partial substitution of NaCl with KCl on the physicochemical, microbiological and sensory properties of Akkawi cheese.

R. Kamleh, I. Toufeili, A. Olabi, 2015, Journal of the science of food and agriculture.

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

I. Toufeili, S. Kharroubi, Osama Al Yamani, 2022, Food Technology and Biotechnology.

Formulation of gluten-free pocket-type flat breads : optimization of methylcellulose, gum arabic, and egg albumen levels by response surface morphology

I. Toufeili, S. Dagher, M. Farran, 1994 .

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

I. Toufeili, S. Kharroubi, Marwa Diab El Harake, 2023, Foods.

Effect of shortening and surfactants on selected chemical/physicochemical parameters and sensory quality of Arabic bread

I. Toufeili, S. Shadarevian, A. Miski, 1995 .

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

I. Kassem, I. Toufeili, M. Osman, 2023, Antibiotics.

Food allergy knowledge, attitudes and practices of foodservice workers at restaurants in Lebanon: Findings from a national cross-sectional study

I. Toufeili, S. Kharroubi, Sara Nasseredine, 2021 .

Sensory Thresholds of Selected Phenolic Constituents from Thyme and their Antioxidant Potential in Sunflower Oil

T. Ghaddar, T. Haddad, I. Toufeili, 2008 .

IDENTIFICATION OF KEY TEXTURAL ATTRIBUTES OF ARABIC BREAD AND THEIR APPLICATION TO THE ASSESSMENT OF STORAGE AND QUALITY

I. Toufeili, S. Shadarevian, H. Chammas, 1998 .

Synthesis and taste properties of maltose and maltitol analogues

I. Toufeili, S. Dziedzic, 1993 .

Correlation of Selected Biochemical, Chemical and Physico-chemical Parameters and Sensory Perception of Staling in Arabic Bread

I. Toufeili, G. Sleiman, Rami Abu Salman, 1993 .

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

I. Toufeili, S. Kharroubi, Marwa Diab El Harake, 2022, Foods.

Urinary Magnesium, Calcium, and Phosphorus to Creatinine Ratios of Healthy Elementary School Lebanese Children

O. Obeid, I. Toufeili, H. Ghattas, 2016, Biological Trace Element Research.

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

I. Toufeili, S. Kharroubi, Marwa Diab El Harake, 2022, Foods.

Determination of visual detection thresholds of selected iron fortificants and formulation of iron-fortified pocket-type flat bread

I. Toufeili, A. Olabi, N. Najm, 2010 .

Uptake of Cd, Pb, and Ni by Origanum syriacum produced in Lebanon

I. Bashour, S. Hamadeh, I. Toufeili, 2019, Environmental Geochemistry and Health.