Ammar Olabi - Concepedia

Author

Ammar Olabi

American University of Beirut ORCID

Also Known As

A. Olabi, A.A. Olabi, AMMAR OLABI, Ammar A. Olabi, Ammar Olabi

Publications

1.2K

Citations

H-Index

Concepts

All Affiliations

American University of Beirut California Polytechnic State University Cornell University Food and Nutrition Service

About

Ammar Olabi is an author at American University of Beirut specializing in nutrition, health sciences, and food choice.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	7	7	250
2	Engineering	2	2	61
3	Medicine	2	2	79
4	Business	1	1	75
5	Language Studies	1	1	11

Ammar Olabi

Publications

Citations

H-Index

Page 1

	Year	Citations
Compositional and Functional Properties of Buttermilk: A Comparison Between Sweet, Sour, and Whey Buttermilk I. Sodini, Pierre Morin, Ammar Olabi, Journal of Dairy Science	2006	150
Food neophobia levels of Lebanese and American college students Ammar Olabi, Nour El Ouyoun Najm, Omar Kebbe Baghdadi, Food Quality and Preference Food ChoiceCultureFood Neophobia LevelsPublic Health NutritionFood Policy	2009	147
Mapping determinants of purchase intent of concentrated yogurt (Labneh) by conjoint analysis Yasmine Haddad, John N. Haddad, Ammar Olabi, Food Quality and Preference Food ChoiceFood MarketingHealth SciencesMarket AnalysisConsumer Research	2007	75
The Effect of Roux-en-Y Gastric Bypass and Sleeve Gastrectomy Surgery on Dietary Intake, Food Preferences, and Gastrointestinal Symptoms in Post-Surgical Morbidly Obese Lebanese Subjects: A Cross-Sectional Pilot Study Sibelle El Labban, Bassem Safadi, Ammar Olabi Obesity Surgery ObesityNutritionBariatric SurgerySleeve GastrectomyRoux-en-y Gastric Bypass	2015	59
The effect of substitution of sodium chloride with potassium chloride on the physicochemical, microbiological, and sensory properties of Halloumi cheese Rabih Kamleh, Ammar Olabi, Imad Toufeili, Journal of Dairy Science	2012	55
Developing a carob‐based milk beverage using different varieties of carob pods and two roasting treatments and assessing their effect on quality characteristics Nadine Srour, Hamza Daroub, Imad Toufeili, Journal of the Science of Food and Agriculture	2015	47
The characterization of the physicochemical and sensory properties of full-fat, reduced-fat, and low-fat ovine and bovine Halloumi Lynn Lteif, Ammar Olabi, Omar Kebbe Baghdadi, Journal of Dairy Science	2009	46
Preference mapping of commercial Labneh (strained yogurt) products in the Lebanese market D. Kaaki, Omar Kebbe Baghdadi, Nour El Ouyoun Najm, Journal of Dairy Science	2012	43
Effect of Reference Foods in Repeated Acceptability Tests: Testing Familiar and Novel Foods Using 2 Acceptability Scales A. Nasser El Dine, Ammar Olabi Journal of Food Science NutritionNovel FoodDietary ExposureAcceptability ScoresPsychometrics	2009	39
The characterization of the physicochemical and sensory properties of full‐fat, reduced‐fat and low‐fat bovine, caprine, and ovine Greek yogurt (Labneh) Samson Atamian, Ammar Olabi, Omar Kebbe Baghdadi, Food Science & Nutrition NutritionFood AnalysisFood ChemistryLow‐fat BovineSensory Properties	2014	37

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