Department of Nutritional Sciences

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Collection's Items (Sorted by Submit Date in Descending order): 1 to 20 of 30
Issue DateTitleAuthor(s)
12-Jan-2021Adherence to Mediterranean Diet among Lebanese University StudentsKaram, Joanne; Bibiloni, Maria Del Mar; Serhan, Mireille ; Tur, Josep A
2020Current teaching methods in STEM departments – A road map for fundamental university educational reform: evidence from LebanonSabat, Mira ; Abdel-Massih, Roula M.; Kanaan, Amjad ; Salloum, Sara ; Serhan, Mireille ; Fares, Roula; Haddad, Nicolas K. ; Melki, Antoine 
2015Transfer across goatskin barrier of 2-butanone, 2,3-butanedione and 2-butanol during maturation of traditional Lebanese cheese, Darfiyeh : Comparison between experimental aqueous model solution and goatskin systemSerhan, Mireille ; Arab -Tehranyb, Elmira; Linder, Michel; Hosri, Chadi; Fanni, Jacques
2010Student Involvement in Wellness Policies : a study of pennsylvania local education agenciesJomaa, Lamis; McDonnell, Elaine; Weirich, Elaine; Hartman, Terryl; Jensen, Leif; Probart, Claudia
2011School Feeding Programs in Developing Countries : impacts on children's health and educational outcomesJomaa, Lamis; McDonnell, Elaine; Probart, Claudia
2014Molecular Verification of Two Potent Bacteria Isolated from Darfiyeh Cheese : Lactococcus lactis Subsp. Lactis and Lactobacillus plantarumAbu Salbi, Rana; Serhan, Mireille ; Bassil, Marcel
2010Lessons From Pennsylvania's Mixed Response To Federal School Wellness LawProbart, Claudia; McDonnell, Elaine; Jomaa, Lamis; Fekete, Vonda
2019The Impact of Food Service Attributes on Customer Satisfaction in a Rural University Campus EnvironmentSerhan, Mireille ; Serhan, Carole 
2016Concentrated yogurt (Labneh) made of a mixture of goats and cows milk : Physicochemical, microbiological and sensory analysisSerhan, Mireille ; Mattar, Jessy; Debs, Liliane
2013Characterization of four Lebanese artisanal goat milk cheeses : Darfiyeh, Aricheh, Shankleesh and Serdale by physico-chemical, microbiological and sensory analysesSerhan, Mireille ; Mattar, Jessy
2010Changes in proteolysis and volatile fraction during ripening of Darfiyeh, a Lebanese artisanal raw goat's milk cheeseSerhan, Mireille ; Linder, Michel; Hosri, Chadi; Fanni, Jacques
2009Bacterial diversity of Darfiyeh, a Lebanese artisanal raw goat's milk cheeseSerhan, Mireille ; Cailliez-Grimal , Catherine; Borges, Fredric; Revol-Junelles, Anne-Marie; Hosri, Chadi; Fanni, Jacques
2014Sensory profiling and hedonic judgment of halawat el jibn (a Lebanese cheese based pastry) filled with different ice cream flavors-innovation in traditional oriental sweets.Serhan, Mireille ; Hallab, Rami
2016Production technology and characterization of yoghurts from plants milk : Comparison between physicochemical, microbiological and sensory attributes of almond milk versus soy milk-based yoghurtsSerhan, Mireille ; Karam, J.
2015Physicochemical, microbiological and sensory properties of concentrated yogurt (Labneh) made of goats' milk, cows' milk and their mixtureSerhan, Mireille ; Mattar, Jessy
2018Occurrence of antibiotics residues in raw, UHT and powdered milk in Lebanons marketSerhan, Mireille 
2017Non-Dairy milks : Testing the consumption and eating patterns of students-A survey at the University of BalamandKaram, J.; Serhan, Mireille 
2017Knowledge and perception of green coffee bean extracts health benefits among market experts : A survey of dietitians, pharmacists and coffee shops in North LebanonMattar, Jessy; Tayar, Nadia; Hallab, Rami; Serhan, Mireille 
2017Intake estimation and dietary sources for polyphenols in adults living in a Mediterranean regionKaram, Joanne Maroun; Bibiloni, Maria Del Mar; Serhan, Mireille ; Turow, Joseph
2015Influence of extraction system and production area on the physicochemical and sensory attributes of virgin olive oils-case of North Lebanese districtsSerhan, Mireille ; Younes, Houda; Chami, Jessica El
Collection's Items (Sorted by Submit Date in Descending order): 1 to 20 of 30