Collection's Items (Sorted by Submit Date in Descending order): 21 to 40 of 49
| Issue Date | Title | Author(s) |
| 27-Jan-2022 | Current teaching methods in STEM departments – a road map for fundamental university educational reform: evidence from Lebanon | Sabat, Mira ; Abdel-Massih, Roula; Kanaan, Amjad ; Salloum, Sara ; Serhan, Mireille ; Fares, Roula ; Haddad, Nicolas K. ; Melki, Antoine |
| 2010 | Student involvement in wellness policies: a study of pennsylvania local education agencies | Jomaa, Lamis; McDonnell, Elaine; Weirich, Elaine; Hartman, Terryl; Jensen, Leif; Probart, Claudia |
| 2011 | School Feeding Programs in Developing Countries : impacts on children's health and educational outcomes | Jomaa, Lamis; McDonnell, Elaine; Probart, Claudia |
| 2015 | Probiotic effect of lebanese darfiyeh cheese: a randomized case control prospective study in the elderly | Saber, Toufic; Irani, Jihad; Afif, Claude; Bassil, Nazem; Estephane, Elie; Serhan, Mireille ; Bassil, Marcel |
| 2014 | Molecular verification of two potent bacteria isolated from darfiyeh cheese: lactococcus lactis subsp. lactis and lactobacillus plantarum | Abu Salbi, Rana; Serhan, Mireille ; Bassil, Marcel |
| 2010 | Lessons from pennsylvania's mixed response to federal school wellness law | Probart, Claudia; McDonnell, Elaine; Jomaa, Lamis; Fekete, Vonda |
| 2019 | The impact of food service attributes on customer satisfaction in a rural university campus environment | Serhan, Mireille ; Serhan, Carole |
| 2016 | Concentrated yogurt (Labneh) made of a mixture of goats and cows milk: physicochemical, microbiological and sensory analysis | Serhan, Mireille ; Mattar, Jessy; Debs, Liliane |
| 2013 | Characterization of four lebanese artisanal goat milk cheeses: darfiyeh, aricheh, shankleesh and serdale by physico-chemical, microbiological and sensory analyses | Serhan, Mireille ; Mattar, Jessy |
| 2010 | Changes in proteolysis and volatile fraction during ripening of Darfiyeh, a Lebanese artisanal raw goat's milk cheese | Serhan, Mireille ; Linder, Michel; Hosri, Chadi; Fanni, Jacques |
| 2009 | Bacterial diversity of Darfiyeh, a Lebanese artisanal raw goat's milk cheese | Serhan, Mireille ; Cailliez-Grimal , Catherine; Borges, Fredric; Revol-Junelles, Anne-Marie; Hosri, Chadi; Fanni, Jacques |
| 2014 | Sensory 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 |
| 2016 | Production technology and characterization of yoghurts from plants milk: comparison between physicochemical, microbiological and sensory attributes of almond milk versus soy milk-based yoghurts | Serhan, Mireille ; Karam, J. |
| 2015 | Physicochemical, microbiological and sensory properties of concentrated yogurt (Labneh) made of goats' milk, cows' milk and their mixture | Serhan, Mireille ; Mattar, Jessy |
| 2018 | Occurrence of antibiotics residues in raw, UHT and powdered milk in Lebanons market | Serhan, Mireille |
| 2017 | Non-Dairy milks: testing the consumption and eating patterns of students- a survey at the University of Balamand | Karam, J.; Serhan, Mireille |
| 2017 | Knowledge and perception of green coffee bean extracts health benefits among market experts: a survey of dietitians, pharmacists and coffee shops in north Lebanon | Mattar, Jessy; Tayar, Nadia; Hallab, Rami; Serhan, Mireille |
| 2017 | Intake estimation and dietary sources for polyphenols in adults living in a Mediterranean region | Karam, Joanne Maroun; Bibiloni, Maria Del Mar; Serhan, Mireille ; Turow, Joseph |
| 2015 | Influence of extraction system and production area on the physicochemical and sensory attributes of virgin olive oils-case of North Lebanese districts | Serhan, Mireille ; Younes, Houda; Chami, Jessica El |
| 2018 | Influence of the extraction system on the organoleptic attributes and physico-chemical quality of olive oil in North Lebanon | Mattar, Jessy; Serhan, Mireille |
Collection's Items (Sorted by Submit Date in Descending order): 21 to 40 of 49
