Sugar-Sweetened Beverages Contribute Significantly to College Students’ Daily Caloric Intake in Jordan: Soft Drinks Are Not the Major Contributor by Hiba Bawadi (3436379)

The Influence of Management Practices on Employee Commitment and Food Safety Performance in Food Manufacturing Firms by TAHA, SADI MOHAMMAD SADI

“…It was found that all of the studied management practices have a direct significant positive impact on the food handlers’ commitment to implementing safe food procedures. …”
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Food safety culture in food companies amid the Lebanese economic crisis and the Covid-19 pandemic by Zeina, Nakat

“…Moreover, Food safety motivation (mean score 4.1/5) and conscientiousness (3.5/5) were moderately associated with a positive food safety culture. …”
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Food safety culture in food companies amid the Lebanese economic crisis and the Covid-19 pandemic by Zeina Nakat (17032290)

“…Moreover, Food safety motivation (mean score 4.1/5) and conscientiousness (3.5/5) were moderately associated with a positive food safety culture. …”

Exploring Ultra-Processed Foods: Impact on Satiety, Eating Patterns, Blood Glucose Levels and Food Addiction by Mamo, Tracy G.

“…Introduction: The global rise in ultra-processed foods (UPFs) consumption has significantly altered dietary habits, leading to adverse health outcomes such as obesity and metabolic dysregulation. …”
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Effects of recording food intake using cell phone camera pictures on energy intake and food choice by Doumit, Rita

“…Results from the focus group indicated a positive attitude toward the use of cell phone pictures in recording food intake and an increased awareness of food choice and portion size. …”
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Investigating the Causes of Food Waste in the Hospitality Sector in Dubai-UAE. Toward Implementing Food Waste Prevention Strategies by Reham Zeyad Sadeh

“…One of the major environmental problems worldwide is food waste and loss. In Dubai, an Emirate in the United Arab Emirates, this problem is most significant in the hospitality sector including restaurants, hotels and food services, at the consumption level. …”
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Assessing Food Safety Knowledge and Awareness Among Hospital Food Handlers in Qatar: A Cross‐Sectional Study by Nahlah AlMesbah (21393002)

“…Significant disparities in total knowledge scores were observed across marital status categories (<i>p</i> = 0.043) and job positions (<i>p</i> = 0.002). …”

Board changes and CEO turnover by Dah, Mustafa A.

“…For firms that decrease independence, the CEO turnover performance sensitivity significantly decreases following SOX. …”
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A slow but steady nanoLuc: R162A mutation results in a decreased, but stable, nanoLuc activity by Wesam S. Ahmed (10170053)

“…<p dir="ltr">NanoLuc (NLuc) <u>luciferase</u> has found extensive application in designing a range of <u>biologica</u><u>l</u><u> assays,</u> including <u>gene expression analysis</u>, protein-protein interaction, and protein conformational changes due to its enhanced brightness and small size. …”

Notch Signaling Inhibition by LY411575 Attenuates Osteoblast Differentiation and Decreased Ectopic Bone Formation Capacity of Human Skeletal (Mesenchymal) Stem Cells by Nihal AlMuraikhi (6002234)

“…Global gene expression profiling of LY411575-treated cells revealed changes in multiple signaling pathways, including focal adhesion, insulin, TGFβ, IL6, and Notch signaling, and decreased the expression of genes associated with functional categories of tissue development. …”

Impacts of COVID-19 pandemic on environment, society, and food security by Hafiz Mohkum Hammad (17541432)

“…At the world level, it increased risks to food safety by increasing prices and lowering revenues, forcing households to reduce their food consumption in terms of quantity and quality. …”

Vocal Changes in Patients With Polycystic Ovary Syndrome by Hannoun, Antoine

“…There was no statistically significant difference in the acoustic parameters except for an increase in the relative average perturbation (P value = 0.035) and a decrease in maximum phonation time (P value = 0.001) in patients with PCOS. …”
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Effects of COVID-19 pandemic on household food waste behaviour in Iran by Mohammad Sadegh Allahyari (17017701)

“…The results reveal significant changes in how consumers shop and interact with food, with implications on household food wastage. …”

Essays on the effect of excess compensation and governance changes on firm value by Dah, Mustafa A.

“…This dissertation consists of three essays on the effect of excess compensation and corporate governance changes on the firm’s performance. The first paper utilizes a cost minimization stochastic frontier approach to investigate the efficiency of director total compensation. …”
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Metabolomics of Dynamic Changes in Insulin Resistance Before and After Exercise in PCOS by Anna Halama (545988)

“…While compering within the groups, no significant changes in the amino acid levels before and after exercise were observed. …”

Prevalence of antibiotic resistant Escherichia coli isolates from fecal samples of food handlers in Qatar by Nahla O. Eltai (9291053)

“…Individual AR E. coli frequencies to the nine antibiotics were not significantly (P > 0.05) different by nationality.</p><h3>Conclusions</h3><p dir="ltr">Based on our findings, we revealed that individual resistant E. coli and MDR resistant E. coli were common in fecal samples of food handlers in Qatar. …”

Modulation of SLFN11 induces changes in DNA Damage response in breast cancer by Christophe Michel Raynaud (17449906)

Conceptual Skills in Leading Change: A Competence Approach to Public Sector Leadership by JASIM, ARIF FADHEL AHMED

“…Leaders’ capacity to think about abstract and complex ideas has long been acknowledged as essential to leadership tasks such as planning and analysis; however, because conceptualisation is often ambiguous and difficult to understand, many frameworks of leadership and change lack clarity on the actual significance of leaders’ conceptual skills when leading change. …”
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Modification and Glycation Microalgae Proteins by Non-Thermal Assisted Process by Tahra El Obeid (20487143)

“…However, despite the significant demand for algae proteins from producers and consumers, their low solubility, viscosity, texture, and aroma defects limit their usage in foods. …”