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The nutrient profile of traditional Lebanese composite dishes: comparison with composite dishes consumed in France

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Pages 285-295 | Published online: 21 Sep 2009

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Maysan Marouf, Malek Batal, Sara Moledor & Salma N. Talhouk. (2015) Exploring the Practice of Traditional Wild Plant Collection in Lebanon. Food, Culture & Society 18:3, pages 355-378.
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Maha Hoteit, Edwina Zoghbi, Alissar Rady, Iman Shankiti, Carla Ibrahim & Ayoub Al-Jawaldeh. (2021) Assessment of Industrially Produced Trans Fatty Acids in Traditional Dishes, Arabic Sweets, and Market Food Products and Its Risks on Non-communicable Diseases in Lebanon. Frontiers in Nutrition 8.
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Maha Hoteit, Edwina Zoghbi, Alissar Rady, Iman Shankiti & Ayoub Al-Jawaldeh. (2021) Fatty Acids Quality in Middle Eastern Traditional Dishes, Arabic Sweets and Market Foods Frequently Consumed in Lebanon. Nutrients 13:7, pages 2462.
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Meriem Thabet, Tasnime Fouchali & Jalila El Ati. (2021) Assessing the SAIN,LIM nutrient profile of foods sold by fast food restaurants in Tunisia: Exploring ways for improvement. Nutrition Clinique et Métabolisme 35:2, pages 116-122.
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Maha Hoteit, Edwina Zoghbi, Alissar Rady, Iman Shankiti & Ayoub Al-Jawaldeh. (2021) Development of a Lebanese food exchange system based on frequently consumed Eastern Mediterranean traditional dishes and Arabic sweets. F1000Research 10, pages 12.
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Maha Hoteit, Edwina Zoghbi, Mohamad Al Iskandarani, Alissar Rady, Iman Shankiti, Joseph Matta & Ayoub Al-Jawaldeh. (2020) Nutritional value of the Middle Eastern diet: analysis of total sugar, salt, and iron in Lebanese traditional dishes. F1000Research 9, pages 1254.
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Eric O. Verger, Marlene Perignon, Jalila El Ati, Nicole Darmon, Marie-Claude Dop, Sophie Drogué, Sandrine Dury, Cédric Gaillard, Carole Sinfort & Marie-Josèphe Amiot. (2018) A “Fork-to-Farm” Multi-Scale Approach to Promote Sustainable Food Systems for Nutrition and Health: A Perspective for the Mediterranean Region. Frontiers in Nutrition 5.
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Ammar Olabi, Nahla Hwalla, Hamza Daroub, Omar Obeid & Christelle Cordahi. (2018) Food acceptability affects ghrelin and insulin levels in healthy male subjects. A pilot study. Nutrition Research 49, pages 48-55.
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Asma Ayari, Nawel Achir, Adrien Servent, Julien Ricci & Pierre Brat. (2015) Development of a nutritional profile predicting tool for fresh and processed tomato-based products. International Journal of Food Science & Technology 50:7, pages 1598-1606.
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Joseph Bassama, Nawel Achir, Gilles Trystram, Antoine Collignan & Philippe Bohuon. (2015) Deep-fat frying process induces nutritional composition diversity of fried products assessed by SAIN/LIM scores. Journal of Food Engineering 149, pages 204-213.
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Denis Lairon. 2015. The Mediterranean Diet. The Mediterranean Diet 303 312 .
Jean-Claude Moubarac, Olivier Receveur, Margaret Cargo & Mark Daniel. (2013) Consumption patterns of sweetened food and drink products in a Catholic Middle Eastern Canadian community. Public Health Nutrition 17:02, pages 471-478.
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Malek Batal, Amin Al-Hakimi & Frédéric Pelat. 2012. Ecohealth Research in Practice. Ecohealth Research in Practice 69 80 .
Matthieu Maillot, Carine Issa, Florent Vieux, Denis Lairon & Nicole Darmon. (2011) The shortest way to reach nutritional goals is to adopt Mediterranean food choices: evidence from computer-generated personalized diets. The American Journal of Clinical Nutrition 94:4, pages 1127-1137.
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C Issa, N Darmon, P Salameh, M Maillot, M Batal & D Lairon. (2010) A Mediterranean diet pattern with low consumption of liquid sweets and refined cereals is negatively associated with adiposity in adults from rural Lebanon. International Journal of Obesity 35:2, pages 251-258.
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