J C. Vuillemard
Affiliations: | Universite Laval (Canada) |
Area:
Microbiology Biology, Food Science and Technology AgricultureGoogle:
"J Vuillemard"
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Publications
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Saliba L, Gervais R, Lebeuf Y, et al. (2014) Effect of feeding linseed oil in diets differing in forage to concentrate ratio: 2. Milk lactone profile. The Journal of Dairy Research. 81: 91-7 |
Villeneuve MP, Lebeuf Y, Gervais R, et al. (2013) Milk volatile organic compounds and fatty acid profile in cows fed timothy as hay, pasture, or silage. Journal of Dairy Science. 96: 7181-94 |
Gardner-Fortier C, St-Gelais D, Champagne CP, et al. (2013) Determination of optimal conditions for γ-aminobutyric acid production by Lactococcus lactis ssp. lactis International Dairy Journal. 32: 136-143 |
Lacroix N, St-Gelais D, Champagne CP, et al. (2013) Gamma-aminobutyric acid-producing abilities of lactococcal strains isolated from old-style cheese starters Dairy Science and Technology. 93: 315-327 |
Lacroix N, St-Gelais D, Champagne CP, et al. (2010) Characterization of aromatic properties of old-style cheese starters. Journal of Dairy Science. 93: 3427-41 |
St-Gelais D, Lessard J, Champagne CP, et al. (2009) Production of fresh Cheddar cheese curds with controlled postacidification and enhanced flavor. Journal of Dairy Science. 92: 1856-63 |
Champagne CP, Gagnon D, St-Gelais D, et al. (2009) Interactions between Lactococcus lactis and Streptococcus thermophilus strains in Cheddar cheese processing conditions International Dairy Journal. 19: 669-674 |
Bolduc MP, Raymond Y, Fustier P, et al. (2006) Sensitivity of bifidobacteria to oxygen and redox potential in non-fermented pasteurized milk International Dairy Journal. 16: 1038-1048 |
Ainsley Reid A, Vuillemard JC, Britten M, et al. (2005) Microentrapment of probiotic bacteria in a Ca(2+)-induced whey protein gel and effects on their viability in a dynamic gastro-intestinal model. Journal of Microencapsulation. 22: 603-19 |
Sallami L, Kheadr EE, Fliss I, et al. (2004) Impact of autolytic, proteolytic, and nisin-producing adjunct cultures on biochemical and textural properties of cheddar cheese. Journal of Dairy Science. 87: 1585-94 |