Dissolution of Lipid-Based Matrices in Simulated Gastrointestinal Solutions to Evaluate Their Potential for the Encapsulation of Bioactive Ingredients for Foods

Por Raymond, Yves, Champagne, Claude P.
Publicado no Int J Food Sci (2014)

Development of Bacterial Contamination during Production of Yeast Extracts

Por Barrette, Julie, Champagne, Claude P., Goulet, Jacques
Publicado em 1999

Production of Leuconostoc oenos Biomass under pH Control

Por Champagne, Claude P., Gardner, Nancy, Doyon, Gilles
Publicado em 1989

Production of Concentrated Lactococcus lactis subsp. cremoris Suspensions in Calcium Alginate Beads

Por Morin, Nicole, Bernier-Cardou, Michèle, Champagne, Claude P.
Publicado em 1992

Effect of Inoculation Techniques and Relative Humidity on the Growth of Molds on the Surfaces of Yellow Layer Cakes

Por Fustier, Patrick, Lafond, Alain, Champagne, Claude P., Lamarche, François
Publicado em 1998

Novel Food-Grade Plasmid Vector Based on Melibiose Fermentation for the Genetic Engineering of Lactococcus lactis

Por Boucher, Isabelle, Parrot, Marc, Gaudreau, Hélène, Champagne, Claude P., Vadeboncoeur, Christian, Moineau, Sylvain
Publicado em 2002

Thermostability of Probiotics and Their α-Galactosidases and the Potential for Bean Products

Por Liu, Xiaoli, Champagne, Claude P., Lee, Byong H., Boye, Joyce I., Casgrain, Michel
Publicado em 2014