UOBScholar Hub
UOB Libraries created the UOBScholar Hub, an Institutional Repository (IR) for archiving and collecting all the research output of the UOB community. It aims to improve the visibility, usage and impact of research conducted at UOB. Materials included are: academic journal articles, conference papers and presentations, books and book chapters, ongoing research papers, reports and patents.
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Browsing by Author Makhoul, Salim
Showing results 3 to 10 of 10
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| Issue Date | Title | Author(s) |
|---|---|---|
| 2012 | The lebanese citrus aurantium: a promising future in medicinal phytochemistry | Makhoul, Salim; Bakkour, Youssef; Nakat, Hanna El ; Omar, Fawaz El |
| 2011 | Medicinal plants from Zahleh-Lebanon : a statistical and phytochemical approach | Makhoul, Salim |
| 2015 | Monitoring of lactic fermentation driven by different starter cultures via direct injection mass spectrometric analysis of flavour-related volatile compounds | Benozzi, Elisabetta; Romano, Andrea; Capozzi, Vittorio; Makhoul, Salim; Cappellin, Luca; Khomenko, Iuliia; Aprea, Eugenio; Scampicchio, Matteo; Spano, Giuseppe; Märk, Tilmann D; Gasperi, Flavia; Biasioli, Franco |
| 2014 | Proton-transfer-reaction mass spectrometry for the study of the production of volatile compounds by bakery yeast starters | Makhoul, Salim; Romano, Andrea; Cappellin, Luca; Spano, Giuseppe; Nakat, Hanna El |
| 2016 | PTR-MS Characterization of VOCs Associated with Commercial Aromatic Bakery Yeasts of Wine and Beer Origin | Capozzi, Vittorio; Makhoul, Salim; Aprea, Eugenio; Romano, Andrea; Cappellin, Luca; Jimena, Ana Sanchez; Spano, Giuseppe; Gasperi, Flavia; Scampicchio, Matteo; Biasioli, Franco |
| 2015 | PTR-ToF-MS and food bioprocesses: potential in monitoring VOCs release by starter cultures during food fermentation | Capozzi, Vittorio; Makhoul, Salim; Romano, Andrea; Spano, Giuseppe; Aprea, Eugenio; Cappellin, Luca; Mark, Tilmann D.; Nakat, Hanna El ; Guzzo, Jean; Gasperi, Flavia; Scampicchio, Matteo; Biasioli, Franco |
| 2016 | Rapid non-invasive quality control of semi-finished products for the food industry by direct injection mass spectrometry headspace analysis: the case of milk powder, whey powder and anhydrous milk fat | Makhoul, Salim; Yener, Sine; Khomenko, Iuliia; Capozzi, Vittorio; Cappellin, Luca; Aprea, Eugenio; Scampicchio, Matteo; Gasperi, Flavia; Biasioli, Franco |
| 2015 | Volatile compound production during the bread-making process: effect of flour, yeast and their interaction | Makhoul, Salim; Romano, Andrea; Capozzi, Vittorio; Spano, Giuseppe; Aprea, Eugenio; Nakat, Hanna El |