Imad Toufeili

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

Mohamad Mroueh, Dina Issa, Jesele Khawand, 2008 .

Microbiological and chemical profile of lebanese qishta (heat-coagulated milk) [Profil microbiologique et chimique de la qishta libanaise (lait coagulé par traitement thermique)]

Imad Toufeili, Z G Kassaify, M Najjar, 2010 .

Brined Cheeses from the Middle East and Turkey

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

Estimation of the shelf-life of halloumi cheese using survival analysis

Imad Toufeili, Rabih Kamleh, Rola Ajib, 2012 .

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

Imad Toufeili, Ammar Olabi, Nadia Shuayto, 2007 .

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 .