Claude P. Champagne
Affiliations: | Universite Laval (Canada) |
Area:
Food Science and Technology Agriculture, Microbiology BiologyGoogle:
"Claude Champagne"
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Publications
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| Moineau-Jean A, Raymond Y, Sabik H, et al. (2020) Effect of manufacturing processes and storage on aroma compounds and sensory properties of yoghurt International Dairy Journal. 105: 104662 |
| Moineau-Jean A, Champagne CP, Roy D, et al. (2019) Effect of Greek-style yoghurt manufacturing processes on starter and probiotic bacteria populations during storage International Dairy Journal. 93: 35-44 |
| El Haddad L, Lemay MJ, Khalil GE, et al. (2018) Microencapsulation of a Staphylococcus phage for concentration and long-term storage. Food Microbiology. 76: 304-309 |
| Champagne CP, Moineau S, Lafleur S, et al. (2017) The effect of bacteriophages on the acidification of a vegetable juice medium by microencapsulated Lactobacillus plantarum. Food Microbiology. 63: 28-34 |
| Moineau-Jean A, Guévremont E, Champagne CP, et al. (2017) Fate of Escherichia coli and Kluyveromyces marxianus contaminants during storage of Greek-style yogurt produced by centrifugation or ultrafiltration International Dairy Journal. 72: 36-43 |
| Savard T, Champagne CP. (2017) Sodium citrate reduces residual levels of carbohydrates and increases bacterial counts in a fermented mixed vegetables medium Food Bioscience. 18: 34-37 |
| El Haddad L, Roy JP, Khalil GE, et al. (2016) Efficacy of two Staphylococcus aureus phage cocktails in cheese production. International Journal of Food Microbiology. 217: 7-13 |
| Kareb O, Champagne CP, Aïder M. (2016) Contribution to the production of lactulose-rich whey by in situ electro-isomerization of lactose and effect on whey proteins after electro-activation as confirmed by matrix-assisted laser desorption/ionization time-of-flight-mass spectrometry and sodium dodecyl sulfate-polyacrylamide gel electrophoresis Journal of Dairy Science. 99: 2552-2570 |
| Gaudreau H, Champagne CP, Remondetto GE, et al. (2016) Co-encapsulation of Lactobacillus helveticus cells and green tea extract: Influence on cell survival in simulated gastrointestinal conditions Journal of Functional Foods. 26: 451-459 |
| Champagne CP, Raymond Y, Guertin N, et al. (2016) Growth of Lactobacillus reuteri NCIMB 30242 during yogurt fermentation and bile salt hydrolysis activity in the product Dairy Science and Technology. 96: 173-184 |