Development of Bacterial Contamination during Production of Yeast Extracts

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

Lipid Content and Cryotolerance of Bakers' Yeast in Frozen Doughs

Por Gélinas, Pierre, Fiset, Gisèle, Willemot, Claude, Goulet, Jacques
Publicado em 1991

Effect of Growth Conditions and Trehalose Content on Cryotolerance of Bakers' Yeast in Frozen Doughs

Por Gélinas, Pierre, Fiset, Gisèle, LeDuy, Anh, Goulet, Jacques
Publicado em 1989

Adhesion of Pathogenic Bacteria to Food Contact Surfaces: Influence of pH of Culture

Por Mafu, Akier Assanta, Plumety, Corinne, Deschênes, Louise, Goulet, Jacques
Publicado em 2011

Probiotics Reduce Enterohemorrhagic Escherichia coli O157:H7- and Enteropathogenic E. coli O127:H6-Induced Changes in Polarized T84 Epithelial Cell Monolayers by Reducing Bacterial...

Por Sherman, Philip M., Johnson-Henry, Kathene C., Yeung, Helen P., Ngo, Peter S. C., Goulet, Jacques, Tompkins, Thomas A.
Publicado em 2005