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Results: 1-25/26
Authors:
ZHOU Y
MARTINS E
GROBOILLOT A
CHAMPAGNE CP
NEUFELD PC
Citation: Y. Zhou et al., SPECTROPHOTOMETRIC QUANTIFICATION OF LACTIC BACTERIA IN ALGINATE AND CONTROL OF CELL RELEASE WITH CHITOSAN COATING, Journal of applied microbiology, 84(3), 1998, pp. 342-348
Authors:
FUSTIER P
LAFOND A
CHAMPAGNE CP
LAMARCHE F
Citation: P. Fustier et al., EFFECT OF INOCULATION TECHNIQUES AND RELATIVE-HUMIDITY ON THE GROWTH OF MOLDS ON THE SURFACES OF YELLOW LAYER CAKES, Applied and environmental microbiology, 64(1), 1998, pp. 192-196
Authors:
CHAMPAGNE CP
STGELAIS D
DECANDOLLE A
Citation: Cp. Champagne et al., ACIDIFICATION RATES AND POPULATION RATIOS OF LACTIC STARTERS IN CARBONATED MILK, Lebensmittel-Wissenschaft + Technologie, 31(2), 1998, pp. 100-106
Authors:
CHAMPAGNE CP
ROY D
LAFOND A
Citation: Cp. Champagne et al., SELECTIVE ENUMERATION OF LACTOBACILLUS-CASEI IN YOGURT-TYPE FERMENTEDMILKS BASED ON A 15-DEGREES-C INCUBATION-TEMPERATURE, Biotechnology techniques, 11(8), 1997, pp. 567-569
Authors:
MAITROT H
PAQUIN C
LACROIX C
CHAMPAGNE CP
Citation: H. Maitrot et al., PRODUCTION OF CONCENTRATED FREEZE-DRIED CULTURES OF BIFIDOBACTERIUM-LONGUM IN KAPPA-CARRAGEENAN LOCUST BEAN GUM GEL, Biotechnology techniques, 11(7), 1997, pp. 527-531
Authors:
CHAMPAGNE CP
GARDNER NJ
FONTAINE J
RICHARD J
Citation: Cp. Champagne et al., DETERMINATION OF VIABLE BACTERIAL-POPULATIONS IN RAW-MILK WITHIN 20 MINUTES BY USING A DIRECT EPIFLUORESCENT FILTER TECHNIQUE, Journal of food protection, 60(7), 1997, pp. 874-876
Authors:
POTVIN J
FONCHY E
CONWAY J
CHAMPAGNE CP
Citation: J. Potvin et al., AN AUTOMATIC TURBIDIMETRIC METHOD TO SCREEN YEAST EXTRACTS AS FERMENTATION NUTRIENT INGREDIENTS, Journal of microbiological methods, 29(3), 1997, pp. 153-160
Authors:
STGELAIS D
CHAMPAGNE CP
BELANGER G
Citation: D. Stgelais et al., PRODUCTION OF CHEDDAR CHEESE USING MILK ACIDIFIED WITH CARBON-DIOXIDE, Milchwissenschaft, 52(11), 1997, pp. 614-618
Authors:
GAUDREAU H
CHAMPAGNE CP
GOULET J
CONWAY J
Citation: H. Gaudreau et al., LACTIC FERMENTATION OF MEDIA CONTAINING HIGH-CONCENTRATIONS OF YEAST EXTRACTS, Journal of food science, 62(5), 1997, pp. 1072-1075
Authors:
LAMBOLEY L
LACROIX C
CHAMPAGNE CP
VUILLEMARD JC
Citation: L. Lamboley et al., CONTINUOUS MIXED STRAIN MESOPHILIC LACTIC STARTER PRODUCTION IN SUPPLEMENTED WHEY PERMEATE MEDIUM USING IMMOBILIZED CELL TECHNOLOGY, Biotechnology and bioengineering, 56(5), 1997, pp. 502-516
Authors:
CHAMPAGNE CP
MONDOU F
RAYMOND Y
ROY D
Citation: Cp. Champagne et al., EFFECT OF POLYMERS AND STORAGE-TEMPERATURE ON THE STABILITY OF FREEZE-DRIED LACTIC-ACID BACTERIA, Food research international, 29(5-6), 1996, pp. 555-562
Authors:
ELAGAMY EI
RUPPANNER R
ISMAIL A
CHAMPAGNE CP
ASSAF R
Citation: Ei. Elagamy et al., PURIFICATION AND CHARACTERIZATION OF LACTOFERRIN, LACTOPEROXIDASE, LYSOZYME AND IMMUNOGLOBULINS FROM CAMELS MILK, International dairy journal, 6(2), 1996, pp. 129-145
Authors:
CHAMPAGNE CP
STGELAIS D
AUDET P
Citation: Cp. Champagne et al., STARTERS PRODUCED ON WHEY-PROTEIN CONCENTRATES, Milchwissenschaft, 51(10), 1996, pp. 561-564
Authors:
LAPOINTE M
CHAMPAGNE CP
VUILLEMARD JC
LACROIX C
Citation: M. Lapointe et al., EFFECT OF DILUTION RATE ON BACTERIOPHAGE DEVELOPMENT IN AN IMMOBILIZED CELL SYSTEM USED FOR CONTINUOUS INOCULATION OF LACTOCOCCI IN MILK, Journal of dairy science, 79(5), 1996, pp. 767-774
Authors:
CHAMPAGNE CP
GARDNER N
Citation: Cp. Champagne et N. Gardner, THE SPOT-TEST METHOD FOR THE IN-PLANT ENUMERATION OF BACTERIOPHAGES WITH PAIRED CULTURES OF LACTOBACILLUS-DELBRUECKII SUBSP BULGARICUS AND STREPTOCOCCUS-SALIVARIUS SUBSP THERMOPHILUS, International dairy journal, 5(5), 1995, pp. 417-425
Authors:
STGELAIS D
CHAMPAGNE CP
EREPMOC F
AUDET P
Citation: D. Stgelais et al., THE USE OF ELECTRICAL-CONDUCTIVITY TO FOLLOW ACIDIFICATION OF DAIRY BLENDS, International dairy journal, 5(5), 1995, pp. 427-438
Authors:
CHAMPAGNE CP
PIETTE M
SAINTGELAIS D
Citation: Cp. Champagne et al., CHARACTERISTICS OF LACTOCOCCI CULTURES PRODUCED IN COMMERCIAL MEDIA, Journal of industrial microbiology, 15(6), 1995, pp. 472-479
Authors:
CHAMPAGNE CP
LAING RR
ROY D
MAFU AA
GRIFFITHS MW
Citation: Cp. Champagne et al., PSYCHROTROPHS IN DAIRY-PRODUCTS - THEIR EFFECTS AND THEIR CONTROL, Critical reviews in food science and nutrition, 34(1), 1994, pp. 1-30
Authors:
CHAMPAGNE CP
LACROIX C
SODINIGALLOT I
Citation: Cp. Champagne et al., IMMOBILIZED CELL TECHNOLOGIES FOR THE DAIRY-INDUSTRY, Critical reviews in biotechnology, 14(2), 1994, pp. 109-134
Authors:
MCLOUGHLIN AJ
CHAMPAGNE CP
Citation: Aj. Mcloughlin et Cp. Champagne, IMMOBILIZED CELLS IN MEAT FERMENTATION, Critical reviews in biotechnology, 14(2), 1994, pp. 179-192
Authors:
CHAMPAGNE CP
GARDNER N
DUGAL F
Citation: Cp. Champagne et al., INCREASING THE STABILITY OF IMMOBILIZED LACTOCOCCUS-LACTIS CULTURES STORED AT 4-DEGREES-C, Journal of industrial microbiology, 13(6), 1994, pp. 367-371
Authors:
LANGE M
CHAMPAGNE CP
GOULET J
Citation: M. Lange et al., CONTRIBUTION OF LACTOCOCCUS-LACTIS SSP LA CTIS BIOVAR DIACETYLLACTIS TO THE BROWNING OF BRIE AND CAMEMBERT-TYPE CHEESES, Le Lait, 74(3), 1994, pp. 187-195
Authors:
CHAMPAGNE CP
FONTAINE J
DUSSAULT F
DELAQUIS PJ
Citation: Cp. Champagne et al., EFFECT OF PARTIAL REPLACEMENT OF NACL BY KCL ON THE FERMENTATIVE ACTIVITY OF MIXED STARTER CULTURES FOR MEAT FERMENTATION, Food microbiology, 10(4), 1993, pp. 329-335
Authors:
GARDNER N
RODRIGUE N
CHAMPAGNE CP
Citation: N. Gardner et al., COMBINED EFFECTS OF SULFITES, TEMPERATURE, AND AGITATION TIME ON PRODUCTION OF GLYCEROL IN GRAPE JUICE BY SACCHAROMYCES-CEREVISIAE, Applied and environmental microbiology, 59(7), 1993, pp. 2022-2028
Authors:
DELAQUIS PJ
FONTAINE J
DUSSAULT F
CHAMPAGNE CP
Citation: Pj. Delaquis et al., MAPLE SYRUP AS CARBOHYDRATE SOURCE IN DRY SAUSAGE FERMENTATION, Journal of food science, 58(5), 1993, pp. 981