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Results:
1-16
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Results: 16
Authors:
LALOY E
VUILLEMARD JC
DUFOUR P
SIMARD R
Citation: E. Laloy et al., RELEASE OF ENZYMES FROM LIPOSOMES DURING CHEESE RIPENING, Journal of controlled release, 54(2), 1998, pp. 213-222
Authors:
DECAGNY B
JAN S
VUILLEMARD JC
SARAZIN C
SEGUIN JP
GOSSELIN C
BARBOTIN JN
ERGAN F
Citation: B. Decagny et al., SYNTHESIS OF WAX ESTER THROUGH TRIOLEIN ALCOHOLYSIS - CHOICE OF THE LIPASE AND STUDY OF THE MECHANISM, Enzyme and microbial technology, 22(7), 1998, pp. 578-582
Authors:
LALOY E
VUILLEMARD JC
SIMARD R
Citation: E. Laloy et al., CHARACTERIZATION OF LIPOSOMES AND THEIR EFFECT ON THE PROPERTIES OF CHEDDAR CHEESE DURING RIPENING, Le Lait, 78(4), 1998, pp. 401-412
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:
LALOY E
VUILLEMARD JC
ELSODA M
SIMARD RE
Citation: E. Laloy et al., INFLUENCE OF THE FAT-CONTENT OF CHEDDAR CHEESE ON RETENTION AND LOCALIZATION OF STARTERS, International dairy journal, 6(7), 1996, pp. 729-740
Authors:
DUFOUR P
VUILLEMARD JC
LALOY E
SIMARD RE
Citation: P. Dufour et al., CHARACTERIZATION OF ENZYME IMMOBILIZATION IN LIPOSOMES PREPARED FROM PROLIPOSOMES, Journal of microencapsulation, 13(2), 1996, pp. 185-194
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:
LALOY E
VUILLEMARD JC
ELABBOUDI M
FLISS I
DEGRACE E
SIMARD RE
Citation: E. Laloy et al., DEVELOPMENT OF AN IMMUNOLOGICAL METHOD FOR STUDYING THE INCORPORATIONOF RIPENING ENZYMES IN CHEESE CURD, Journal of Dairy Research, 63(1), 1996, pp. 141-149
Authors:
DAKO E
ELSODA M
VUILLEMARD JC
SIMARD RE
Citation: E. Dako et al., AUTOLYTIC PROPERTIES AND AMINOPEPTIDASE ACTIVITIES OF LACTIC-ACID BACTERIA, Food research international, 28(5), 1995, pp. 503-509
Authors:
THIBOUTOT H
DAKO E
ELSODA M
VUILLEMARD JC
POWER N
SIMARD RE
Citation: H. Thiboutot et al., INFLUENCE OF HEAT AND FREEZE SHOCKING ON THE AUTOLYSIS AND PEPTIDASE ACTIVITIES OF LACTOBACILLUS-CASEI, Milchwissenschaft, 50(8), 1995, pp. 448-452
Authors:
LALOY E
VUILLEMARD JC
ACKERMANN HW
ROBIN O
Citation: E. Laloy et al., PREPARATION OF LIPOSOMES BY A SIMPLE EMULSIFICATION TECHNIQUE, Biotechnology techniques, 8(10), 1994, pp. 717-722
Authors:
LALOY E
VUILLEMARD JC
ACKERMANN HW
ROBIN O
Citation: E. Laloy et al., PREPARATION OF LIPOSOMES BY A SIMPLE EMULSIFICATION TECHNIQUE, Biotechnology techniques, 8(10), 1994, pp. 717-722
Authors:
NORTON S
VUILLEMARD JC
Citation: S. Norton et Jc. Vuillemard, FOOD BIOCONVERSIONS AND METABOLITE PRODUCTION USING IMMOBILIZED CELL TECHNOLOGY, Critical reviews in biotechnology, 14(2), 1994, pp. 193-224
Authors:
NORTON S
LACROIX C
VUILLEMARD JC
Citation: S. Norton et al., KINETIC-STUDY OF CONTINUOUS WHEY PERMEATE FERMENTATION BY IMMOBILIZEDLACTOBACILLUS-HELVETICUS FOR LACTIC-ACID PRODUCTION, Enzyme and microbial technology, 16(6), 1994, pp. 457-466
Authors:
NORTON S
LACROIX C
VUILLEMARD JC
Citation: S. Norton et al., REDUCTION OF YEAST EXTRACT SUPPLEMENTATION IN LACTIC-ACID FERMENTATION OF WHEY PERMEATE BY IMMOBILIZED CELL TECHNOLOGY, Journal of dairy science, 77(9), 1994, pp. 2494-2508
Authors:
NORTON S
LACROIX C
VUILLEMARD JC
Citation: S. Norton et al., EFFECT OF PH ON THE MORPHOLOGY OF LACTOBACILLUS-HELVETICUS IN FREE-CELL BATCH AND IMMOBILIZED-CELL CONTINUOUS FERMENTATION, Food biotechnology, 7(3), 1993, pp. 235-251
Risultati:
1-16
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