Muriel Subirade

Universite Laval (Canada) 
"Muriel Subirade"
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Benabbou R, Subirade M, Desbiens M, et al. (2020) Divergicin M35-Chitosan Film: Development and Characterization. Probiotics and Antimicrobial Proteins
Benabbou R, Subirade M, Desbiens M, et al. (2018) The Impact of Chitosan-Divergicin Film on Growth of in Cold-Smoked Salmon. Frontiers in Microbiology. 9: 2824
Bourgeois C, Gomaa AI, Lefèvre T, et al. (2018) Interaction of oil bodies proteins with phospholipid bilayers: A molecular level elucidation as revealed by infrared spectroscopy. International Journal of Biological Macromolecules
Gomaa AI, Martinent C, Hammami R, et al. (2017) Dual Coating of Liposomes as Encapsulating Matrix of Antimicrobial Peptides: Development and Characterization. Frontiers in Chemistry. 5: 103
Atia A, Gomaa A, Fernandez B, et al. (2017) Study and Understanding Behavior of Alginate-Inulin Synbiotics Beads for Protection and Delivery of Antimicrobial-Producing Probiotics in Colonic Simulated Conditions. Probiotics and Antimicrobial Proteins
Atia A, Gomma AI, Fliss I, et al. (2017) Molecular and biopharmaceutical investigation of alginate-inulin synbiotic co-encapsulation of probiotic to target the colon. Journal of Microencapsulation. 1-34
Ennaas N, Hammami R, Gomaa A, et al. (2016) Collagencin, an antibacterial peptide from fish collagen: activity, structure and interaction dynamics with membrane. Biochemical and Biophysical Research Communications
Atia A, Gomaa A, Fliss I, et al. (2016) A prebiotic matrix for encapsulation of probiotics: physicochemical and microbiological study. Journal of Microencapsulation. 33: 89-101
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
Gaudreau H, Champagne CP, Remondetto GE, et al. (2016) Tea extract render probiotic Lactobacillus helveticus more resistant to oxygen exposure through lipid modification mechanism Food Research International. 81: 141-148
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