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Applied Microbiology and Biotechnology|February 22, 2012
Effect of water activity and protective solutes on growth and subsequent survival to air-drying of Lactobacillus and Bifidobacterium culturesClaude P Champagne, Yves Raymond, Jean-Paul Simon
Water Science and Technology : a Journal of the International Association on Water Pollution Research|June 23, 2009
Hydraulic performance of a mature wetland treating milkhouse wastewater and agricultural runoffS Speer, P Champagne, A Crolla, et al.
DNA and Cell Biology|March 7, 2002
Learning to remember: generation and maintenance of T-cell memoryP Champagne, A R Dumont, R P Sékaly
Food Microbiology|September 14, 2010
The determination of viable counts in probiotic cultures microencapsulated by spray-coatingClaude P Champagne, Yves Raymond, Thomas A Tompkins
Critical Reviews in Food Science and Nutrition|February 26, 2005
Challenges in the addition of probiotic cultures to foodsClaude P Champagne, Nancy J Gardner, Denis Roy
Critical Reviews in Biotechnology|January 1, 1994
Immobilized cell technologies for the dairy industryC P Champagne, C Lacroix, I Sodini-Gallot
Applied and Environmental Microbiology|February 1, 1992
Production of Concentrated Lactococcus lactis subsp. cremoris Suspensions in Calcium Alginate BeadsN Morin, M Bernier-Cardou, C P Champagne
Food Microbiology|January 2, 2017
The effect of bacteriophages on the acidification of a vegetable juice medium by microencapsulated Lactobacillus plantarumClaude P Champagne, Sylvain Moineau, Sonia Lafleur, et al.
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