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    Whole-Genome Molecular Characterization and Typing of Staphylococcus aureus Isolated from Lebanon by El Hassan, Sarah

    Published 2020
    “…Fifteen distinct MLST allelic profiles were identified with the most common STs being ST80 (22.58%), ST6 (12.9%), and ST1 (12.9%). Nineteen different spa types were detected, with the major ones being t044 (19.35%), t127 (12.9%), and t304 (9.67%). …”
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    Dynamic stretching alone can impair slower velocity isokinetic performance of young male handball players for at least 24 hours by Monoem Haddad (5345357)

    Published 2019
    “…Two-way repeated measures ANOVAs revealed that 1) both the SS and control conditions exhibited knee extensor 60°.s<sup>-1</sup> (SS:-10.3%; p = 0.04, Control: -8.7%; p = 0.07) and 300°.s<sup>-1</sup> (SS: -12.9%; p = 0.005, Control: -16.3%; p = 0.02) isokinetic deficits at post-test, 2) DS impaired knee flexor 60°.s<sup>-1</sup> isokinetic work and power-related measures at post-test (Work: -10.1%; p = 0.0006; Power: -19.1%; p = 0.08) and at 24-hours’ post-test (Work: 9.9%; p = 0.023; Power: -9.6%; p = 0.01), 3) DS (12.07% and 10.47%) and SS (13.7% and 14.6%) enhanced knee flexor 300°.s<sup>-1</sup> isokinetic force and power-related measures compared to control. …”
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    Evaluation of high-temperature reverse osmosis for recycling boiler blowdown in industrial applications by Joel Minier-Matar (17052378)

    Published 2024
    “…In terms of economic benefit, a conventional RO at 35°C will generate a revenue of $1.9/m<sup>3</sup><sub>permeate</sub>, and HTRO at 60°C, $2.8/m<sup>3</sup> permeate; mainly due to thermal energy savings. …”
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    Effects of Different Processing Methods on the Antibiotic Enrofloxacin Residues Occurrence in Middle Eastern Dairy Products by Haddad, Rita

    Published 2020
    “…Results showed that pasteurization (Holder and High Temperature Short Time) significantly decreased ENF concentration. A significant increase in ENF by 3.5 folds was reported upon curding milk into Baladi, and by 1.9 folds upon acidifying/boiling the whey into Double Crème. …”
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