N. Najm

Food neophobia levels of Lebanese and American college students

A. Olabi, N. Najm, Omar Kebbe Baghdadi, 2009 .

Effect of Glycerol and Gluten on Mechanical Properties and 1H NMR Mobility of Cooked Pasta

E. Vittadini, E. Carini, E. Curti, 2015, Food Biophysics.

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.

Preference mapping of commercial Labneh (strained yogurt) products in the Lebanese market.

A. Olabi, N. Najm, O. Kebbe Baghdadi, 2012, Journal of dairy science.

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 .

Physico-chemical properties of ready to eat, shelf-stable pasta during storage.

E. Vittadini, E. Carini, E. Curti, 2014, Food chemistry.

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 .