The research interests of Wadih Skaff are:- Infrared spectroscopy combined to chemometrics for the quality control of olive oil, honey, wine, dairy products chocolate.- Analysis of trace elements in food matrices (bread, fish, …) water.  - Development o

El Hajj R., Skaff W., Estephan N. (2024). “Application of Common Components Analysis to Mid-Infrared Spectra for the Authentication of Lebanese Honey”. Journal of Spectroscopy. Article ID 3370665, 7 pages https://doi.org/10.1155/2024/3370665. El Riachy M., Moubarak P., Al Hawi G., Geha M., Mushantaf W., Estephan N., Skaff W. (2023). “Fatty Acid Phenolic Profiles of Virgin Olive Oils from Local European Varieties Planted in Lebanon”. Plants. 12, 2681 https://doi.org/10.3390/plants12142681. Issa A., El Riachy M., Bou-Mitri C., Doumit J., Skaff W., Karam L. (2023). “Influence of geographical origin, harvesting time processing system on the characteristics of olive-mill wastewater: A step toward reducing the environmental impact of the olive oil sector”. Environmental Technology & Innovation. 32 https://doi.org/10.1016/j.eti.2023.103365. Bakhos E., Skaff W., Esvan J., Monnier A., Sieczkowski N., Lteif R., Brandam C., Salameh D. (2021). Use of FT-NIR XPS techniques to distinguish cell hull fractions prepared by autolysis HPH from Saccharomyces cerevisiae and Brettanomyces bruxellensis strains. International Journal of Food Science and Technology. 2021. 56(10), pp 5062-5070 doi.org/10.1111/ijfs.15318. Maalouf J., Tomazou J.C., Azar S., Bou-Mitri C., Doumit J., Youssef A., Andary R., Skaff W., El Riachy M. (2021). Determinant factors of olive oil stability, phenolic content and antioxidant capacity. Nutrition & Food Science. 2021. 52(1), pp. 86-105 doi.org/10.1108/NFS-01-2021-0030. Skaff W., El Hajj R., Hanna-Wakim L., Estephan N. (2021). Detection of adulteration in honey by infrared spectroscopy and chemometrics: Effect on human health". Journal of Food Processing and Preservation, WILEY. 2021. 00: e15438; doi.org/10.1111/jfpp.15438.