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Pierre Abi Nakhoul

Observed names: Abi Nakhoul, Pierre, Nakhoul, Pierre Abi, P. Abi Nakhoul, Pierre Abi-Nakhoul
Institution: Lebanese University
ORCID: 0000-0002-0457-9000
Observed ORCID: 0000-0002-0457-9000
OpenAlex ID: A5090086550
Chemical equilibrium of minced turkey meat in organic acid solutions
2006 · T. Goli, P. Abi Nakhoul, et al. · Meat Science · 34
Microbial communities and main features of labneh Ambaris, a traditional Lebanese fermented goat milk product
2022 · Reine Abi Khalil, Sophie Yvon, et al. · Journal of Dairy Science · 18
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Traditional fermented milk products of Eastern Mediterranean countries: A cultural heritage to preserve
2023 · Reine Abi Khalil, Sophie Yvon, et al. · International Dairy Journal · 15
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Raw goat's milk fermented Anbaris from Lebanon: insights into the microbial dynamics and chemical changes occurring during artisanal production, with a focus on yeasts
2022 · Marie-José Ayoub, Pamela Bechara, et al. · Journal of Dairy Research · 11
Artisanal Household Milk Pasteurization Is Not a Determining Factor in Structuring the Microbial Communities of Labneh Ambaris: A Pilot Study
2022 · Reine Abi Khalil, Christel Couderc, et al. · Foods · 7
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Lebanon’s Native Oenological Saccharomyces cerevisiae Flora: Assessment of Different Aspects of Genetic Diversity and Evaluation of Winemaking Potential
2021 · Marie-José Ayoub, Jean-Luc Legras, et al. · Journal of Fungi · 6
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Microbial Dynamics during labneh Ambaris Production in Earthenware Jars
2023 · Reine Abi Khalil, Christel Couderc, et al. · Foods · 4
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Insights into the microbial species diversity and specific making techniques behind Lebanese sourdough breads
2025 · Pamela Bechara, Lucie Arnould, et al. · Journal of Applied Microbiology · 3
High-sugar driven microbial dynamics in spontaneous fermentations of Lebanese cooked wines
2026 · Pamela Bechara, Olivier Rué, et al. · International Journal of Food Microbiology · 1
From process to flavor: Microbial and sensory characterization of traditional Kaak and its artisanal production methods
2025 · Rachelle Alhosry, Lucie Arnould, et al. · Food Microbiology · 1
From cooked must to wine fermentation: population structure and osmotolerance of Lebanese Saccharomyces cerevisiae
2027 · Bechara, Pamela, Macna, Faïza, et al. · Zenodo (CERN European Organization for Nuclear Research)
High-sugar driven microbial dynamics in spontaneous fermentations of Lebanese cooked wines
2026 · Bechara, Pamela, Rué, Olivier, et al. · Zenodo (CERN European Organization for Nuclear Research)
Microbial Species Diversity in Kaak Production: Insights into The Role of Chickpea-Soaked Water
2025 · Alhosry, Rachelle, Lebleux, Manon, et al. · HAL
Impacts of chickpea-soaked water on the fermentation behavior of Saccharomycescerevisiae strains
2025 · Alhosry, Rachelle, Lebleux, Manon, et al. · HAL
Identification of the microbial community from kaak: A traditional Lebanese bakedproduct using fermented chickpea water
2024 · Alhosry, Rachelle, Arnould, Lucie, et al. · HAL
Microbial communities’ flux along the process of kaak making, a Lebanese baked product involving chickpea fermentation
2024 · Alhosry, Rachelle, Arnould, Lucie, et al. · HAL
Diversité microbienne de levains boulangers autochtones libanais issus defermentation de légumineuses
2023 · Alhosry, Rachelle, Abi Nakhoul, Pierre, et al. · HAL
Selection and characterization of Lebanese autochthonous yeasts for co-fermentations in winemaking
2022 · Beaufort, Sandra, Taillandier, Patricia, et al. · HAL
Caractérisation globale de l’Ambaris, produit fermenté traditionnel Libanais, sur les plans microbiologiques, physico-chimiques et sensoriels
2021 · Abi Khalil, Reine, Yvon, Sophie, et al. · HAL
Meat marination in organic acid-containing solutions : most influent process parameters on mass transfer and evolution of physicochemical characteristics
2004 · Pierre Abi Nakhoul, Thierry Goli, et al.
Works count: 27
Citation count: 100
H-index: 6
I10-index: 4
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