| 3D printing technology: The new era for food customization and elaboration I Dankar, A Haddarah, FEL Omar, F Sepulcre, M Pujolà Trends in food science & technology 75, 231-242, 2018 | 387 | 2018 |
| Characterization of food additive-potato starch complexes by FTIR and X-ray diffraction I Dankar, A Haddarah, FEL Omar, M Pujolà, F Sepulcre Food Chemistry 260, 7-12, 2018 | 244 | 2018 |
| Impact of mechanical and microstructural properties of potato puree-food additive complexes on extrusion-based 3D printing I Dankar, M Pujolà, F El Omar, F Sepulcre, A Haddarah Food and bioprocess technology 11, 2021-2031, 2018 | 109 | 2018 |
| Assessing the microstructural and rheological changes induced by food additives on potato puree I Dankar, A Haddarah, F El Omar, F Sepulcre, M Pujolà Food chemistry 240, 304-313, 2018 | 74 | 2018 |
| The effect of borage, ginger and fennel extracts on acrylamide formation in French fries in deep and electric air frying A Haddarah, E Naim, I Dankar, F Sepulcre, M Pujolà, M Chkeir Food Chemistry 350, 129060, 2021 | 49 | 2021 |
| Knowledge, attitudes, and perceptions of dairy farmers regarding antibiotic use: Lessons from a developing country I Dankar, H Hassan, M Serhan Journal of Dairy Science 105 (2), 1519-1532, 2022 | 41 | 2022 |
| Assessing mechanical and rheological properties of potato puree: Effect of different ingredient combinations and cooking methods on the feasibility of 3D printing I Dankar, A Haddarah, F Sepulcre, M Pujolà Foods 9 (1), 21, 2019 | 38 | 2019 |
| Attitudes and practices on antibiotic use and its emerging threats among Lebanese dairy veterinarians: a case study from a developing country I Dankar, HF Hassan, M Serhan Frontiers in Veterinary Science 10, 1284656, 2023 | 2 | 2023 |
| The Significance of Industry 4.0 Technologies in Enhancing Various Unit Operations Applied in the Food Sector: Focus on Food Drying A Hassoun, A Aït-Kaddour, I Dankar, J Safarov, F Ozogul, S Sultanova Food and Bioprocess Technology, 1-20, 2024 | | 2024 |
| Study and characterization of microstructural and physio-chemical properties of potato products for 3D food printing IT Dankar Universitat Politècnica de Catalunya, 2019 | | 2019 |
| Experimental production and quality evaluation of compost derived from different watse streams I Dankar | | 2014 |
Amira HaddarahLebanese University在 ul.edu.lb 的电子邮件经过验证
Amira HaddarahLebanese University在 ul.edu.lb 的电子邮件经过验证
Mireille SerhanUniversity of Balamand在 balamand.edu.lb 的电子邮件经过验证
Hussein Fidaa HASSAN, PhDLebanese American University (LAU)在 lau.edu.lb 的电子邮件经过验证