Champagne, Claude P., Ph.D.
Cette page contient une liste de publications. Pour le profil complet de ce scientifique, voir la page Dr Claude P. Champagne.
Publications de recherche
2018
- El Haddad, L., Lemay, M.J., Khalil, G.E., Moineau, S., Champagne, C.P. (2018). Microencapsulation of a Staphylococcus phage for concentration and long-term storage, 76 304-309. http://dx.doi.org/10.1016/j.fm.2018.06.002
2016
- Champagne, C.P. (2016). « Growth of Lactobacillus reuteri NCIMB 30242 during yogurt fermentation and bile salt hydrolysis activity in the product. », Dairy Science & Technology, 96(2), p. 173-184. doi : 10.1007/s13594-015-0256-z
- Farnworth, E.R. et Champagne, C.P. (2016). « Production of probiotic cultures and their incorporation into foods. », dans Watson, R.R. and Preedy, V.R. (dir.) - Bioactive foods in promoting health: probiotics and prebiotics, Elsevier Inc. Academic Press, Chapitre 20, p. 303-318.
- Haddad, L.E., Roy, J.-P., Khalil, G.E., St-Gelais, D., Champagne, C.P., Labrie, S, et Moineau, S. (2016). « Efficacy of two Staphylococcus aureus phage cocktails in cheese production. », International Journal of Food Microbiology, 217, p. 7-13. doi : 10.1016/j.ijfoodmicro.2015.10.001
- Roy, D., Savard, P., Guertin, N., Martoni, C.J., Jones, M.L., et Champagne, C.P. (2016). « Viability of Lactobacillus reuteri NCIMB 30242 during storage in fruit juice and soy beverages. », Journal of Microbiology, Biotechnology and Food Sciences, 5(4), p. 320-325. doi : 10.15414/jmbfs.2016.5.4.320-325
2015
- Champagne, C.P., Raymond, Y., Guertin, N., Martoni, C.J., Jones, M.L., Mainville, I., et Arcand, Y. (2015). « Impact of a yogurt matrix and cell microencapsulation on the survival of Lactobacillus reuteri in three in vitro gastric digestion procedures. », Beneficial Microbes, 6(5), p. 753-763. doi : 10.3920/BM2014.0162
- Champagne, C.P., Raymond, Y., Guertin, N., et Bélanger, G. (2015). « Effects of storage conditions, microencapsulation and inclusion in chocolate particles on the stability of probiotic bacteria in ice cream. », International Dairy Journal, 47, p. 109-117. doi : 10.1016/j.idairyj.2015.03.003
- Raymond, Y. et Champagne, C.P. (2015). « The use of flow cytometry to accurately ascertain total and viable counts of Lactobacillus rhamnosus in chocolate. », Food Microbiology, 46, p. 176-183. doi : 10.1016/j.fm.2014.07.002
- Stratulat, I., Britten, M., Salmieri, S., Fustier, P., St-Gelais, D., Champagne, C.P., et Lacroix, M. (2015). « Enrichment of cheese with vitamin D3 and vegetable omega-3. », Journal of Functional Foods, 13, p. 300-307. doi : 10.1016/j.jff.2015.01.004
2014
- Amine, K.M., Champagne, C.P., Salmieri, S., Britten, M., St-Gelais, D., Fustier, P., et Lacroix, M. (2014). « Effect of palmitoylated alginate microencapsulation on viability of Bifidobacterium longum during freeze-drying », Food Science & Technology (London), 56(1), p. 111-117. doi : 10.1016/j.lwt.2013.11.003
- Champagne, C.P. (2014). « Development of fermented milk products containing probiotics. », dans Ozer, B. & Akdemir-Evrendilek, G. (dir.) - Dairy Microbiology and Biochemistry: Recent Developments, CRC Press Taylor, Boca Raton, FL, USA, Chapitre 9, p. 214-244.
- Champagne, C.P., Raymond, Y., Pouliot, Y., Gauthier, S.F., et Lessard, M. (2014). « Effect of bovine colostrum, cheese whey, and spray-dried porcine plasma on the in vitro growth of probiotic bacteria and Escherichia coli. », Canadian Journal of Microbiology, 60(5), p. 287-295. doi : 10.1139/cjm-2014-0130
- Jedidi, H., Champagne, C.P., Raymond, Y., Farnworth, E.R., Van Calsteren, M.-R., Chouinard, P.Y., et Fliss, I. (2014). « Effect of milk enriched with conjugated linoleic acid and digested in a simulator (TIM-1) on the viability of probiotic bacteria. », International Dairy Journal, 37(1), p. 20-25. doi : 10.1016/j.idairyj.2014.02.006
- Liu, X., Champagne, C.P., Lee, B.-H., Boye, J.I., et Casgrain, M. (2014). « Thermostability of probiotics and their α-galactosidases, and the potential for bean processing. », Biotechnology Research International, 2014(Article ID 472723). doi : 10.1155/2014/472723
- Raymond, Y. et Champagne, C.P. (2014). « Dissolution of lipid-based matrices in simulated gastro-intestinal solutions to evaluate their potential for the encapsulation of bioactive ingredients for foods. », International Journal of Food Science and Technology, 2014(Article ID 749630). doi : 10.1155/2014/749630
- Robitaille, G. et Champagne, C.P. (2014). « Growth-promoting effects of pepsin- and trypsin-treated caseinomacropeptide from bovine milk on probiotics. », Journal of Dairy Research, 81(3), p. 319-324. doi : 10.1017/S0022029914000247
- Stratulat, I., Britten, M., Salmieri, S., Fustier, P., St-Gelais, D., Champagne, C.P., et Lacroix, M. (2014). « Enrichment of cheese with bioactive lipophilic compounds. », Journal of Functional Foods, 6(1), p. 48-59. doi : 10.1016/j.jff.2013.11.023
2013
- Champagne, C.P. (2013). « Algal hydrocolloids for the production and delivery of probiotic bacteria. », dans Domínguez, H. (dir.) - Functional ingredients from algae for foods and nutraceuticals, Elsevier, p. 671-693.
- Gardner-Fortiera, C., St-Gelais, D., Champagne, C.P., et Vuillemard, J.-C. (2013). « Determination of optimal conditions for γ-aminobutyric acid production by Lactococcus lactis ssp. Lactis. », International Dairy Journal, 32(2), p. 136-143. doi : 10.1016/j.idairyj.2013.03.013
- Gaudreau, H., Champagne, C.P., Remondetto, G., Bazinet, L., et Subirade, M. (2013). « Effect of catechins on the growth of oxygen-sensitive probiotic bacteria. », Food Research International, 53(2), p. 751-757. doi : 10.1016/j.foodres.2012.10.014
- Giroux, H.J., Constantineau, S., Fustier, P., Champagne, C.P., St-Gelais, D., Lacroix, M., et Britten, M. (2013). « Cheese fortification using water-in-oil-in-water double emulsions as carrier for water soluble nutrients. », International Dairy Journal, 29(2), p. 107-114. doi : 10.1016/j.idairyj.2012.10.009
- Giroux, H.J., De Grandpré, G., Fustier, P., Champagne, C.P., St-Gelais, D., Lacroix, M., et Britten, M. (2013). « Production and characterization of Cheddar-type cheese enriched with green tea extract. », Dairy Science & Technology, 93(3), p. 241-254. doi : 10.1007/s13594-013-0119-4
- Lacroix, M., Han, J., Britten, M., Champagne, C.P., et Fustier, P. (2013). « Cheese Fortification. », dans Victor, R.S., Preedy, R. and Patel, V.B. (dir.) - Handbook of Food Fortification and Health - From Concepts to Public Health Applications Vol. 2, Springer London, p. 71-86.
- Lacroix, N., St-Gelais, D., Champagne, C.P., et Vuillemard, J.-C. (2013). « Gamma-aminobutyric acid-producing abilities of lactococcal strains isolated from old-style cheese starters. », Dairy Science & Technology, 93(3), p. 315-327. doi : 10.1007/s13594-013-0127-4
- Pouliot-Mathieu, K., Gardner-Fortiera, C., Lemieux, S., St-Gelais, D., Champagne, C.P., et Vuillemard, J.-C. (2013). « Effect of cheese containing gamma-aminobutyric acid-producing lactic acid bacteria on blood pressure in men. », PharmaNutrition, 1(4), p. 141-148. doi : 10.1016/j.phanu.2013.06.003
- Stratulat, I., Britten, M., Salmieri, S., St-Gelais, D., Champagne, C.P., Fustier, P., et Lacroix, M. (2013). « Encapsulation of coenzyme Q10 in a simple emulsion-based nutraceutical formulation and application in cheese manufacturing », Food Chemistry, 141(3), p. 2707-2712. doi : 10.1016/j.foodchem.2013.05.057
- Zare, F., Boye, J.I., Champagne, C.P., Orsat, V., et Simpson, B.K. (2013). « Probiotic Milk Supplementation with Pea Flour: Microbial and Physical Properties. », Food and Bioprocess Technology, 6(5), p. 1321-1331. doi : 10.1007/s11947-012-0828-3
2012
- Champagne, C.P., Raymond, Y., et Simon, J.-P. (2012). « Effect of water activity and protective solutes on growth and subsequent survival to air-drying of Lactobacillus and Bifidobacterium cultures. », Applied Microbiology and Biotechnology, 95(3), p. 745-756. doi : 10.1007/s00253-012-3912-8
- Zare, F., Champagne, C.P., Simpson, B.K., Orsat, V., et Boye, J.I. (2012). « Effect of the addition of pulse ingredients to milk on acid production by probiotic and yoghurt starter cultures. », Food Science and Technology - LWT, 45(2), p. 155-160. doi : 10.1016/j.lwt.2011.08.012
- Zare, F., Orsat, V., Champagne, C.P., Simpson, B.K., et Boye, J.I. (2012). « Microbial and physical properties of probiotic fermented milk supplemented with lentil flour. », Journal of Food Research, 1(1), p. 94-109. doi : 10.5539/jfr.v1n1p94
2011
- Buckley, N.D., Champagne, C.P., Masotti, A.I., Wagar, L.E., Tompkins, T.A., et Green-Johnson, J.M. (2010). « Harnessing functional food strategies for the health challenges of space travel: Fermented soy for astronaut nutrition. », Acta Astronautica, 68(7-8), p. 731-738. doi : 10.1016/j.actaastro.2010.08.023
- Champagne, C.P., Aachary, A.A., et Prapulla, S.G. (2011). « Technology and Stability of Probiotics in Probiotic and Prebiotic Vegetable Foods. », dans Shah, N.P., da Cruz, A.G., and de Assis Fonseca Faria, J. (dir.) - Probiotic and Prebiotic Foods: Technology, Stability and Benefits to Human Health. Series: Advances in Food Safety and Food Microbiology, Nova Science Publishers Inc, Chapitre 14, p. 365-404.
- Champagne, C.P., Ross, R.P., Saarela, M., Hansen, K.F., et Charalampopoulos, D. (2011). « Recommendations for the viability assessment of probiotics as concentrated cultures and in food matrices. », International Journal of Food Microbiology, 149(3), p. 185-193. doi : 10.1016/j.ijfoodmicro.2011.07.005
- Fortin, M.-H., Champagne, C.P., St-Gelais, D., Britten, M., Fustier, P., et Lacroix, M. (2011). « Effect of time of inoculation, starter addition, oxygen level and salting on the viability of probiotic cultures during Cheddar cheese production. », International Dairy Journal, 21(2), p. 75-82. doi : 10.1016/j.idairyj.2010.09.007
- Fortin, M.-H., Champagne, C.P., St-Gelais, D., Britten, M., Fustier, P., et Lacroix, M. (2011). « Viability of bifidobacterium longum in cheddar cheese curd during manufacture and storage: Effect of microencapsulation and point of inoculation. », Dairy Science & Technology, 91(5), p. 599-614. doi : 10.1007/s13594-011-0034-5
- Han, J., Britten, M., St-Gelais, D., Champagne, C.P., Fustier, P., Salmieri, S., et Lacroix, M. (2011). « Effect of polyphenolic ingredients on physical characteristics of cheese. », Food Research International, 44(1), p. 494-497. doi : 10.1016/j.foodres.2010.10.026
- Han, J., Britten, M., St-Gelais, D., Champagne, C.P., Fustier, P., Salmieri, S., et Lacroix, M. (2011). « Polyphenolic compounds as functional ingredients in cheese. », Food Chemistry, 124(4), p. 1589-1594. doi : 10.1016/j.foodchem.2010.08.021
- Kailasapathy, K. et Champagne, C.P. (2011). « Some current food products with microencapsulated probiotics. », Agro Food Industry Hi-Tech, 22(2), p. 54-56.
- Masotti, A.I., Buckley, N.D., Champagne, C.P., et Green-Johnson, J.M. (2011). « Immunomodulatory bioactivity of soy and milk ferments on monocyte and macrophage models. », Food Research International, 44(8), p. 2475-2481. doi : 10.1016/j.foodres.2011.02.004
- Zare, F., Boye, J.I., Orsat, V., Champagne, C.P., et Simpson, B.K. (2011). « Microbial, physical and sensory properties of yogurt supplemented with lentil flour. », Food Research International, 44(8), p. 2482-2488. doi : 10.1016/j.foodres.2011.01.002
2010
- Azarnia, S., Lee, B.-H., St-Gelais, D., Champagne, C.P., et Kilcawley, K.N. (2010). « Effect of free or encapsulated recombinant aminopeptidase of Lactobacillus rhamnosus S93 on acceleration of cheddar cheese ripening. », Food Biotechnology, 24(2), p. 135-149. doi : 10.1080/08905431003784853
- Champagne, C.P., Gardner, N.J., Lafleur, S., et Savard, T. (2010). « Population yields and vegetable juice fermentation of Leuconostoc mesenteroides cultures grown under free-cell or immobilized-cell technologies. », Food Biotechnology, 24(1), p. 1-18. doi : 10.1080/08905430903320701
- Champagne, C.P., Raymond, Y., et Tompkins, T.A. (2010). « The determination of viable counts in probiotic cultures microencapsulated by spray-coating. », Food Microbiology, 27(8), p. 1104-1011. doi : 10.1016/j.fm.2010.07.017
- Champagne, C.P., Tompkins, T.A., Buckley, N.D., et Green-Johnson, J.M. (2010). « Effect of fermentation by pure and mixed cultures of Streptococcus thermophilus and Lactobacillus helveticus on isoflavone and B-vitamin content of a fermented soy beverage. », Food Microbiology, 27(7), p. 968-972. doi : 10.1016/j.fm.2010.06.003
- Farnworth, E.R. et Champagne, C.P. (2010). « Production of Probiotic Cultures and Their Incorporation into Foods. », dans Watson, R.R. and Preedy, V.R. (dir.) - Bioactive foods in promoting health: probiotics and prebiotics, Elsevier Inc. Academic Press, p. 3-17.
- Lacroix, N., St-Gelais, D., Champagne, C.P., Fortin, J., et Vuillemard, J.-C. (2010). « Characterization of aromatic properties of old-style cheese starters. », Journal of Dairy Science (JDS), 93(8), p. 3427-3441. doi : 10.3168/jds.2009-2795
2009
- Champagne, C.P., Gagnon, D., St-Gelais, D., et Vuillemard, J.-C. (2009). « Interactions between Lactococcus lactis and Streptococcus thermophilus strains in Cheddar cheese processing conditions. », International Dairy Journal, 19(11), p. 669-674. doi : 10.1016/j.idairyj.2009.06.002
- Champagne, C.P., Green-Johnson, J.M., Raymond, Y., Barrette, J., et Buckley, N.D. (2009). « Selection of probiotic bacteria for the fermentation of a soy beverage in combination with Streptococcus thermophilus. », Food Research International, 42(5-6), p. 612-621. doi : 10.1016/j.foodres.2008.12.018
- Champagne, C.P., Raymond, Y., Gonthier, J., et Audet, P. (2009). « Enumeration of the contaminating bacterial flora in unfermented pasteurised milks enriched with probiotic bacteria. », Canadian Journal of Microbiology, 55(4), p. 410-418. doi : 10.1139/W08-151
- Champagne, C.P., Savard, T., et Barrette, J. (2009). « Production of lactic acid bacteria on spent cabbage juice. », Journal of Food, Agriculture & Environment (JFAE), 7(2), p. 82-87.
- St-Gelais, D., Lessard, J., Champagne, C.P., et Vuillemard, J.-C. (2009). « Production of fresh Cheddar cheese curds with controlled postacidification and enhanced flavor. », Journal of Dairy Science (JDS), 92(5), p. 1856-1863. doi : 10.3168/jds.2008-1761
- Wagar, L.E., Champagne, C.P., Buckley, N.D., Raymond, Y., et Green-Johnson, J.M. (2009). « Immunomodulatory properties of fermented soy and dairy milks prepared with lactic acid bacteria. », Journal of Food Science, 74(8), p. M423-M430(1). doi : 10.1111/j.1750-3841.2009.01308.x
Autres publications relatives à la science
2014
- Champagne, C.P. (2014). « Encapsulated probiotic bacteria in supplements and foods. Bioencapsulation innovations. », Bioencapsulation Research Group (BRG) Newsletter, 2014(4), p. 18-19.
- Champagne, C.P. (2014). « Encapsulated probiotic bacteria: one protection system is probably not enough. Bioencapsulation innovations. », Bioencapsulation Research Group (BRG) Newsletter, 2014(4), p. 4-5.
- Gaudreau, H., Champagne, C.P., Remondetto, G., et Subirade, M. (2014). « Lipid modification in Lactobacillus cells in response to oxygen and green tea extract exposure. », 17th World Congress of Food Science & Technology (IUFoST 2014), Montréal, Québec, Canada, August 17-21, 2014. (Affiche)
2012
- Champagne, C.P. (2012). « Microencapsulation of probiotics in food: Challenges and future prospects (Editorial). », Therapeutic Delivery, 3(11), p. 1249-1251.
- Champagne, C.P. et Zare, F. (2012). « Biochemistry and probiotics. », dans Simpson, B.K. (dir.) - Food Biochemistry and Food Processing. 2nd Edition, Wiley - Blackwell, Chapitre 35, p. 675-685.
- Champagne, C.P., Raymond, Y., et Guertin, N. (2012). « Encapsulation of probiotics for cereal bars. XXth International Conference on Bioencapsulation. », 20th International Conference on Bioencapsulation, Orillia, ON, Canada, September 21-24, 2012.
2011
- Champagne, C.P., Raymond, Y., Mainville, I., Arcand, Y., Do, C.B., et Bélanger, G. (2011). « The effect of encapsulation technologies on the stability of Lactobacillus rhamnosus in ice cream during storage and in a simulated gastro-enteric environment. », Plant Bioactives Research in Canada. Canada-United Kingdom Gut and Health Workshop, AAFC-FRDC / AAC-CRDA, Saint-Hyacinthe, QC, Canada, February 24-25, 2011. (Affiche)
- Kailasapathy, K. et Champagne, C.P. (2011). « Fermentation and manufacture of probiotic-enriched yogurt. », dans Kailasapathy, K., Champagne, C., and Moore, S. (dir.) - Synbiotic Yoghurt - A Smart Gut Food: Science, Technology and Applications, Nova Science Publishers Inc, Chapitre 3, p. 29-47.
- Kailasapathy, K. et Champagne, C.P. (2011). « Probiotics and probiotic yoghurts and health benefits. », dans Kailasapathy, K., Champagne, C., and Moore, S. (dir.) - Synbiotic Yoghurt - A Smart Gut Food: Science, Technology and Applications, Nova Science Publishers Inc, Chapitre 4, p. 49-79.
- Kailasapathy, K. et Champagne, C.P. (2011). « Soy yoghurts-synbiotic effects and nutritional benefits. », dans Kailasapathy, K., Champagne, C., and Moore, S. (dir.) - Synbiotic Yoghurt - A Smart Gut Food: Science, Technology and Applications, Nova Science Publishers Inc, Chapitre 7, p. 117-133.
- Kailasapathy, K., Champagne, C.P., et Moore, S. (dirs.) (2011). Synbiotic Yoghurt - A Smart Gut Food: Science, Technology and Applications., Nova Science Publishers Inc. (Livre)
- Masotti, A.I., Buckley, N.D., Champagne, C.P., Tompkins, T.A., et Green-Johnson, J.M. (2011). « Effects of soy and dairy ferments on monocyte viability, cytokine production and cell surface molecule expression: Impact in a low-shear modeled microgravity system. », 61st International Astronautical Congress 2010 (IAC 2010), Prague Congress Centre, Prague, Czech Republic, September 27-October 1, 2010, Paper No.: IAC-10.A1.7.8.
2010
- Champagne, C.P. (2010). « Potential prébiotique des acides linoléiques conjugués (ALS) d'origine latière. », Forum technologique NOVALAIT / IDF Dairy Science and Technology Week 2010, Hôtel et Suites Le Dauphin de Drummondville, Drummondville, QC, Canada, May 13, 2010, T-2010-02.
- Champagne, C.P. (2010). « Produits laitiers avec probiotiques: utiliser du lait écrémé ou du lait entier? », Le Producteur de Lait Québécois, 2010(Septembre), p. 42-44.
- Champagne, C.P., Champigny, P.L., St-Gelais, D., Fliss, I., et Labrie, S (2010). « Biocompatibility between probiotic/specialty lactic acid bacteria and camembert-type mycetes isolated from quebec "terroir" milk. », INITIA: 6e Symposium international sur les probiotiques, Montréal, QC, Canada, October 28-29, 2010.
- Champagne, C.P., Tompkins, T.A., Barrette, J., Raymond, Y., Wagar, L.E., Green-Johnson, J.M., et Buckley, N.D. (2010). « Fermented soy and milk products with high densities of probiotic bacteria with potential application for space travel. », Expert meeting on “Evaluating probiotics for the prevention and treatment of enteric and diarrheal diseases in children in developing countries” Sponsored by the Bill & Melinda Gates Foundation, London, UK, January 24-26, 2010.
- Dinh, T., Fustier, P., Lacroix, M., St-Gelais, D., Champagne, C.P., et Britten, M. (2010). « Utilisation d’émulsions doubles pour l’enrichissement nutritionnel des fromages. », Forum technologique NOVALAIT / IDF Dairy Science and Technology Week 2010, Hôtel et Suites Le Dauphin de Drummondville, Drummondville, QC, Canada, May 13, 2010, # 11. (Affiche)
- Fortin, M.-H., Champagne, C.P., St-Gelais, D., Britten, M., Fustier, P., et Lacroix, M. (2010). « Effet du moment d’inoculation, de l’ajout de ferments, de la teneur en oxygène et du salage sur la viabilité de cultures probiotiques durant la fabrication de fromage Cheddar. », Forum technologique NOVALAIT / IDF Dairy Science and Technology Week 2010, Hôtel et Suites Le Dauphin de Drummondville, Drummondville, QC, Canada, May 13, 2010, # 25. (Affiche)
- Masotti, A.I., Buckley, N.D., Champagne, C.P., et Green-Johnson, J.M. (2010). « Bioactivity of probiotic soy and milk ferments on monocyte and macrophage models. », 2010 Canadian Institute of Food Science & Technology (CIFST) and AAFC Conference, Fairmont Winnipeg Hotel, Winnipeg, MB, Canada, May 30-June 1, 2010. (Affiche)
- Zare, F., Boye, J.I., Champagne, C.P., Orsat, V., et Simpson, B.K. (2010). « Acidification and microbial growth of yogurt and probiotic supplemented with lentil flour. », 10th Annual Meeting of the Institute of Food Technologists (IFT), Chicago, IL, USA, July 17-20, 2010, # 152-13. (Affiche)
- Zare, F., Boye, J.I., Orsat, V., Champagne, C.P., et Simpson, B.K. (2010). « Acidification, microbial growth, physical and rheological properties of yogurt supplemented with lentil flour. », Pulse 2010 Workshop and ABIP PURENet Annual General Meeting, Calgary, Canada, November 1–5, 2010.
- Zare, F., Boye, J.I., Orsat, V., Champagne, C.P., et Simpson, B.K. (2010). « Physical and rheological properties of yogurt supplemented with lentil flour. », 2010 Canadian Institute of Food Science & Technology (CIFST) and AAFC Conference, Fairmont Winnipeg Hotel, Winnipeg, MB, Canada, May 30-June 1, 2010. (Affiche)
- Zare, F., Boye, J.I., Orsat, V., Champagne, C.P., et Simpson, B.K. (2010). « Physical and rheological properties of yogurt supplemented with lentil flour. », Canadian Institute of Food Science and Technology Conference, Winnipeg, Canada, May 30 – June 1, 2010.
2009
- Buckley, N.D., Champagne, C.P., Masotti, A.I., Wagar, L.E., Tompkins, T.A., et Green-Johnson, J.M. (2009). « Harnessing functional food strategies for the health challenges of space travel. », Space Life Sciences symposium: Applications of Space Medicine to Earth-Related Health Issues, Daejeon Convention Centre, Daejeon, October 13, 2009. (Présentation)
- Buckley, N.D., Green-Johnson, J.M., et Champagne, C.P. (2009). « Design of a Functional Food for Astronauts. », 6th International Space Life Sciences Working Group (ISLSWG) Workshop on Space Microbiology, Sonoma, CA, USA, August 24-26, 2009. (Présentation)
- Champagne, C.P. (2009). « Some Technological Challenges in the Addition of Probiotic Bacteria to Foods. », dans Charalampopoulos, D., Rastall, R. A. (dir.) - Prebiotics and Probiotics Science and Technology, Springer New York, Chapitre 19, p. 761 - 804.
- Champagne, C.P. et Arora, G. (2009). « Production de ferments lactiques. », dans Drider, Djamel and Prévost, Hervé (dir.) - Bactéries lactiques : Physiologie, Métabolisme, Génomique et Applications industrielles. Éditions Economica, Economica, Paris, France, p. 550-576.
- Champagne, C.P., Lee, B.-H., et Saucier, L. (2009). « Immobilisation of cells and enzymes for fermented dairy or meat products. », dans Zuidam, K.J. and Nedović, V.A. (dir.) - Encapsulation technologies for food active ingredients and food processing, Springer Berlin / Heidelberg, Chapitre 13, p. 345-365.
- Cooper, W., Masotti, A.I., Wagar, L.E., Champagne, C.P., Buckley, N.D., Forrester, S., et Green-Johnson, J.M. (2009). « Effects of growth phase and substrate on immunomodulatory activity of lactobacilli. », 96th Annual Meeting of the American Association of Immunologists, Seattle, WA, USA, May 8-12, 2009, 182, p. 39.37. (Affiche)
- Farnworth, E.R., Sène, D., et Champagne, C.P. (2009). « Effects of Dietary Fatty Acids on Human Microbes: Role in Health. », dans Watson, R.R. (dir.) - Fatty acids in Health Promotion and Disease Causation, American Oil Chemists Society (AOCS), Chapitre 3. Fatty Acids and Health Promotion, p. 499-516.
- Farnworth, E.R., Sène, D., et Champagne, C.P. (2009). « Effects of dietary fatty acids on human microbes: role in health. », 100th Annual Meeting of the American Oil Chemists' Society (AOCS) & Expo, Rosen Shingle Creek, Orlando, FL, USA, May 3-6, 2009. (Présentation)
- Masotti, A.I., Latos, A.J., Champagne, C.P., Buckley, N.D., Holdway, D.A., et Green-Johnson, J.M. (2009). « Immunomodulatory bioactivity of soy and dairy ferments. », Canadian Society of Microbiologists (CSM) 59th Annual Conference / Conférence annuelle de la Société Canadienne des Microbiologistes (SCM), Concordia University, Montréal, QC, Canada, June 15-18, 2009. (Affiche)
- Sène, D., Champagne, C.P., Farnworth, E.R., Fliss, I., Chouinard, P.Y., et Van Calsteren, M.-R. (2009). « Effet des acides gras laitiers sur les probiotiques. », Colloque bisannuel du STELA la recherche laitière 2009, Québec City, QC, Canada, May 11-12, 2009.
- Vuillemard, J.-C., St-Gelais, D., Labrie, S, et Champagne, C.P. (2009 Internal). Ferment mixte aromatique et thermophile pour le fromage en grains. Project INNOV (CRCNG). Report to Abiasa Inc., No du dossier I2IPJ 356592 - 07. (Rapport)
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