Nour El Ouyoun Najm

Food neophobia levels of Lebanese and American college students

Ammar Olabi, Nour El Ouyoun Najm, Omar Kebbe Baghdadi et al. · Food Quality and Preference · 2009 · 147 citations

Food Choice, Culture, Food Neophobia Levels +3

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 et al. · Journal of Dairy Science · 2012 · 55 citations · Full text

Preference mapping of commercial Labneh (strained yogurt) products in the Lebanese market

D. Kaaki, Omar Kebbe Baghdadi, Nour El Ouyoun Najm et al. · Journal of Dairy Science · 2012 · 43 citations · Full text

Chemical composition, mineral content and cholesterol levels of some regular and reduced-fat white brined cheeses and strained yogurt (Labneh)

Dayana Abou Jaoude, Ammar Olabi, Nour El Ouyoun Najm et al. · Dairy Science and Technology · 2010 · 28 citations · Full text

Food Chemistry, Nutrition, Food Composition +8

Physico-chemical properties of ready to eat, shelf-stable pasta during storage

Eleonora Carini, Elena Curti, F. Cassotta et al. · Food Chemistry · 2013 · 24 citations

Food Chemistry, Food Physic, Food Structure +7