Imad Toufeili - Concepedia

Author

Imad Toufeili

Also Known As

I Toufeili, I. A. TOUFEILI, I. TOUFEILI, I. Toufeili, IMAD TOUFEILI, Imad A. Toufeili, Imad TOUFEILI, Imad Toufeili, Toufeili, Imad

Publications

1.4K

Citations

H-Index

Concepts

All Affiliations

American University of Beirut University of Reading Cornell University

About

Imad Toufeili is an author at American University of Beirut specializing in health sciences, food chemistry, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	15	17	734
2	Engineering	3	3	171
3	Business	1	1	75
4	Education	1	1	24
5	Language Studies	1	1	11

Imad Toufeili

Publications

1.2K

Citations

H-Index

Page 1

	Year	Citations
Effect of Glass Transition and Cross‐Linking on Rheological Properties of Gluten: Development of a Preliminary State Diagram Imad Toufeili, Ian A. Lambert, Jozef L. Kokini Cereal Chemistry EngineeringMechanical EngineeringVitrificationSoft MatterMoisture Levels	2002	118
Estimation of shelf-life of concentrated yogurt by monitoring selected microbiological and physicochemical changes during storage Elie Eid al-Kadamany, Medhat M. Khattar, Tharwat Haddad, LWT Shelf LifeFood SpoilageAgricultural EconomicsFood MicrobiologyFood Preservation	2003	98
Determination of Shelf Life of Concentrated Yogurt (Labneh) Produced by In-Bag Straining of Set Yogurt using Hazard Analysis Elie Eid al-Kadamany, Imad Toufeili, Medhat M. Khattar, Journal of Dairy Science	2002	84
Isolation, molecular characterization and antimicrobial resistance patterns of Salmonella and Escherichia coli isolates from meat-based fast food in Lebanon Steve Harakeh, Hadi M. Yassine, Maya Gharios, The Science of The Total Environment Molecular CharacterizationAntimicrobial Resistance GeneFoodborne PathogensFoodborne IllnessFood Microbiology	2004	80
Formulation of gluten-free pocket-type flat breads : optimization of methylcellulose, gum arabic, and egg albumen levels by response surface morphology Imad Toufeili, Shawky M. Dagher, Sossy Shadarevian, NutritionAlbumen LevelsFood AnalysisAgricultural EconomicsGrain Quality	1994	80
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 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
The Role of Gluten Proteins in the Baking of Arabic Bread Imad Toufeili, Baraem Ismail, Sossy Shadarevian, Journal of Cereal Science Food ChemistryGlycobiologyArabic BreadGrain QualityGluten Proteins	1999	43

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