Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Hussein, Dib"'
Autor:
Wiviane Wieser, Antony Ali Assaf, Benjamin Le Gouic, Emmanuel Dechandol, Laura Herve, Thomas Louineau, Omar Hussein Dib, Olivier Gonçalves, Mariana Titica, Aurélie Couzinet-Mossion, Gaetane Wielgosz-Collin, Marine Bittel, Gerald Thouand
Publikováno v:
Sensors, Vol 23, Iss 24, p 9746 (2023)
Microalgae provide valuable bio-components with economic and environmental benefits. The monitoring of microalgal production is mostly performed using different sensors and analytical methods that, although very powerful, are limited to qualified use
Externí odkaz:
https://doaj.org/article/9e5db336994f4df99fbba81afb959dd5
Autor:
Jad Rizkalah, Christophe B.Y. Cordella, Luc Eveleigh, Omar H. Dib, Nathalie Locquet, Hussein Dib, Ali Bassal, Rita Yaacoub
Publikováno v:
Journal of Fluorescence. 31:107-118
The potential of front-face fluorescence spectroscopy coupled with chemometric techniques, namely multiple linear regression (MLR) applied on parallel factor (PARAFAC) scores and partial least squares (PLS), was tested on Lebanese olive oil samples p
Autor:
Omar Hussein Dib, Ali Assaf, Alexia Pean, Marie-Jose Durand, Sulivan Jouanneau, Ramakrishnan Ramanathan, Gérald Thouand
Publikováno v:
Sustainability; Volume 15; Issue 1; Pages: 188
Food waste is one of the main problems contributing to climate change, as its piling up in landfills produces the greenhouse gas methane. Food waste occurs at every stage of food production; however, a major source of food waste occurs at businesses
Publikováno v:
Italian Journal of Food Safety, Vol 3, Iss 3 (2014)
The prevalence of Campylobacters was studied in a poultry farm and along the slaughtering chain. Fifteen swabs from a farm and 75 samples (swabs and rinsates) from its slaughterhouse were collected. All the faecal and cloacal farm swabs were contamin
Externí odkaz:
https://doaj.org/article/dd032a83c5ad48be88e1baffd077bee5
Publikováno v:
Lebanese Science Journal. 20:215-229
The traditional manufacturing method of Kishk involves a daily addition of plain yoghurt to Bourghul (5:1 ratio), followed by heavy handling during the 5-day period of uncontrolled fermentation. In order to improve quality, safety and yield losses, a
Autor:
Omar H, Dib, Jad, Rizkalah, Rita, Yaacoub, Hussein, Dib, Nathalie, Locquet, Luc, Eveleigh, Christophe B Y, Cordella, Ali, Bassal
Publikováno v:
Journal of fluorescence. 31(1)
The potential of front-face fluorescence spectroscopy coupled with chemometric techniques, namely multiple linear regression (MLR) applied on parallel factor (PARAFAC) scores and partial least squares (PLS), was tested on Lebanese olive oil samples p
Publikováno v:
SOJ Anesthesiology & Pain Management. 6:1-3
Necrotizing fasciitis is defined as a rapidly progressive infection of the skin and soft tissue that usually involves severe systemic toxicity. The incidence of this infection has increased in the last few decades and is estimated to affect one out o
Autor:
Omar H. Dib, Christophe B.Y. Cordella, Hussein Dib, Ali Bassal, Nathalie Locquet, Rita Yaacoub, Luc Eveleigh
Publikováno v:
Journal of Food Research. 10:39
The impact of harvest period on the quality parameters, polyphenols, fatty acids, sterols, and volatile compounds of Lebanese olive oil from the Soury variety was investigated in this study. Two groups of olive oil were compared, each with a specific
Autor:
Hussein Dib, Omar H. Dib, Nathalie Locquet, Ali Bassal, Christophe B.Y. Cordella, Luc Eveleigh, Rita Yaacoub
Publikováno v:
Journal of Food Research. 9:48
The influence of growing-area and technological aspects on the Lebanese Soury variety is presented. The pedoclimatic conditions, quality parameters, and fatty acids of oil samples were examined using chemometric tools to demonstrate the typicality of
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