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The Journal of Dairy Research|May 1, 1992
Antibacterial and antiviral activity of camel milk protective proteinsE I el Agamy, R Ruppanner, A Ismail, et al.International Journal of Food Microbiology|August 2, 2011
Recommendations for the viability assessment of probiotics as concentrated cultures and in food matricesClaude P Champagne, R Paul Ross, Maria Saarela, et al.Food Microbiology|August 7, 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 beverageClaude P Champagne, Thomas A Tompkins, Nicole D Buckley, et al.Journal of Dairy Science|July 27, 2010
Characterization of aromatic properties of old-style cheese startersN Lacroix, D St-Gelais, C P Champagne, et al.Journal of Food Science|November 13, 2007
Survival in food systems of Lactobacillus rhamnosus R011 microentrapped in whey protein gel particlesA Ainsley Reid, C P Champagne, N Gardner, et al.Biotechnology Research International|April 19, 2014
Thermostability of Probiotics and Their α -Galactosidases and the Potential for Bean ProductsXiaoli Liu, Claude P Champagne, Byong H Lee, et al.Biotechnology and Bioengineering|November 20, 1993
Membrane formation by interfacial cross-linking of chitosan for microencapsulation of Lactococcus lactisA F Groboillot, C P Champagne, G D Darling, et al.Journal of Microbiological Methods|June 28, 2021
Effect of the homogenization technique on the enumeration of psychrotrophic bacteria in food absorbent padsLang Yao, Claude P Champagne, Louise Deschênes, et al.Critical Reviews in Food Science and Nutrition|January 1, 1994
Psychrotrophs in dairy products: their effects and their controlC P Champagne, R R Laing, D Roy, et al.Food Microbiology|September 1, 2018
Microencapsulation of a Staphylococcus phage for concentration and long-term storageLynn El Haddad, Marie-Josée Lemay, Georges E Khalil, et al.Pageof 12