| Estimation of shelf-life of concentrated yogurt by monitoring selected microbiological and physicochemical changes during storage E Al-Kadamany, M Khattar, T Haddad, I Toufeili LWT-Food Science and Technology 36 (4), 407-414, 2003 | 189 | 2003 |
| Formulation of gluten-free pocket-type flat breads: Optimization of methylcellulose, gum arabic, and egg albumen levels by response surface methodology I Toufeili, S Dagher, S Shadarevian, A Noureddine, M Sarakbi, MT Farran Cereal Chemistry 71 (6), 594-600, 1994 | 150 | 1994 |
| Isolation, molecular characterization and antimicrobial resistance patterns of Salmonella and Escherichia coli isolates from meat-based fast food in Lebanon S Harakeh, H Yassine, M Gharios, E Barbour, S Hajjar, M El-Fadel, ... Science of the Total Environment 341 (1-3), 33-44, 2005 | 142 | 2005 |
| Determination of shelf life of concentrated yogurt (Labneh) produced by in-bag straining of set yogurt using hazard analysis E Al-Kadamany, I Toufeili, M Khattar, Y Abou-Jawdeh, S Harakeh, ... Journal of dairy science 85 (5), 1023-1030, 2002 | 139 | 2002 |
| Mapping determinants of purchase intent of concentrated yogurt (Labneh) by conjoint analysis Y Haddad, J Haddad, A Olabi, N Shuayto, T Haddad, I Toufeili Food Quality and Preference 18 (5), 795-802, 2007 | 93 | 2007 |
| The effect of substitution of sodium chloride with potassium chloride on the physicochemical, microbiological, and sensory properties of Halloumi cheese R Kamleh, A Olabi, I Toufeili, NEO Najm, T Younis, R Ajib Journal of Dairy Science 95 (3), 1140-1151, 2012 | 65 | 2012 |
| Effect of glass transition and cross‐linking on rheological properties of gluten: development of a preliminary state diagram I Toufeili, IA Lambert, JL Kokini Cereal chemistry 79 (1), 138-142, 2002 | 63 | 2002 |
| The role of gluten proteins in the baking of Arabic bread I Toufeili, B Ismail, S Shadarevian, R Baalbaki, BS Khatkar, AE Bell, ... Journal of Cereal Science 30 (3), 255-265, 1999 | 60 | 1999 |
| Some nutritional and sensory properties of bulgur and whole wheatmeal kishk (a fermented milk-wheat mixture) I Toufeili, C Melki, S Shadarevian, RK Robinson Food Quality and Preference 10 (1), 9-15, 1998 | 56 | 1998 |
| Developing a carob‐based milk beverage using different varieties of carob pods and two roasting treatments and assessing their effect on quality characteristics N Srour, H Daroub, I Toufeili, A Olabi Journal of the Science of Food and Agriculture 96 (9), 3047-3057, 2016 | 48 | 2016 |
| The characterization of the physicochemical and sensory properties of full‐fat, reduced‐fat and low‐fat bovine, caprine, and ovine Greek yogurt (Labneh) S Atamian, A Olabi, O Kebbe Baghdadi, I Toufeili Food Science & Nutrition 2 (2), 164-173, 2014 | 47 | 2014 |
| The characterization of the physicochemical and sensory properties of full-fat, reduced-fat, and low-fat ovine and bovine Halloumi L Lteif, A Olabi, OK Baghdadi, I Toufeili Journal of dairy science 92 (9), 4135-4145, 2009 | 47 | 2009 |
| Substitution of wheat starch with non‐wheat starches and cross‐linked waxy barley starch affects sensory properties and staling of Arabic bread I Toufeili, Y Habbal, S Shadarevian, A Olabi Journal of the Science of Food and Agriculture 79 (13), 1855-1860, 1999 | 47 | 1999 |
| Identification of some rancidity measures at the end of the shelf life of sunflower oil H Makhoul, T Ghaddar, I Toufeili European Journal of Lipid Science and Technology 108 (2), 143-148, 2006 | 46 | 2006 |
| Levels of benzoic and sorbic acid preservatives in commercially produced yoghurt in Lebanon M Mroueh, D Issa, J Khawand, B Haraty, A Malek, Z Kassaify, I Toufeili Journal of food agriculture and environment 6 (1), 62, 2008 | 44 | 2008 |
| Physicochemical, melissopalynological and antioxidant properties of artisanal honeys from Lebanon K Jaafar, J Haidar, S Kuraydiyyah, T Ghaddar, K Knio, B Ismail, I Toufeili Journal of food science and technology 54, 2296-2305, 2017 | 36 | 2017 |
| Sensory thresholds of selected phenolic constituents from thyme and their antioxidant potential in sunflower oil A Bitar, T Ghaddar, A Malek, T Haddad, I Toufeili Journal of the American Oil Chemists' Society 85, 641-646, 2008 | 34 | 2008 |
| pH, TEMPERATURE AND HYDRATION KINETICS OF FABA BEANS (VICIA FABA L.) N Haladjian, R Fayad, I Toufeili, S Shadarevian, M Sidahmed, E Baydoun, ... Journal of Food Processing and Preservation 27 (1), 9-20, 2003 | 32 | 2003 |
| Chemical composition, mineral content and cholesterol levels of some regular and reduced-fat white brined cheeses and strained yogurt (Labneh) D Abou Jaoude, A Olabi, NEO Najm, A Malek, C Saadeh, E Baydoun, ... Dairy science & technology 90 (6), 699-706, 2010 | 30 | 2010 |
| Sensory properties and consumer acceptance of concentrated yogurt made from cow's, goat's and sheep's milk A Malek, S Shadarevian, I Toufeili Milchwissenschaft 56 (12), 687-689, 2001 | 29 | 2001 |
