C. Champagne

发表

Production and characterization of Cheddar-type cheese enriched with green tea extract

M. Britten, M. Lacroix, H. Giroux, 2013 .

An automatic turbidimetric method to screen yeast extracts as fermentation nutrient ingredients

C. Champagne, Jean Potvina, E. Fonchy, 1997 .

Immobilized cell technologies for the dairy industry.

C. Lacroix, C. Champagne, C P Champagne, 1994, Critical reviews in biotechnology.

Production of Probiotic Cultures and Their Incorporation into Foods

E. Farnworth, C. Champagne, 2010 .

Microentrapment of probiotic bacteria in a Ca2 +-induced whey protein gel and effects on their viability in a dynamic gastro-intestinal model

M. Britten, Y. Arcand, E. Farnworth, 2005, Journal of microencapsulation.

Survival of microencapsulated Bifidobacterium longum in Cheddar cheese during production and storage

M. Britten, M. Lacroix, P. Fustier, 2014 .

Effect of palmitoylated alginate microencapsulation on viability of Bifidobacterium longum during freeze-drying

M. Britten, M. Lacroix, P. Fustier, 2014 .

The effect of bacteriophages on the acidification of a vegetable juice medium by microencapsulated Lactobacillus plantarum.

S. Moineau, C. Champagne, Sonia Lafleur, 2017, Food microbiology.

VIABILITY OF LACTOBACILLUS REUTERI NCIMB 30242 DURING STORAGE IN FRUIT JUICE AND SOY BEVERAGE

D. Roy, C. Champagne, C. Martoni, 2016 .

Co-encapsulation of Lactobacillus helveticus cells and green tea extract: Influence on cell survival in simulated gastrointestinal conditions

H. Gaudreau, M. Subirade, C. Champagne, 2016 .

Chapter 20 – Production of Probiotic Cultures and Their Incorporation into Foods

E. Farnworth, C. Champagne, 2016 .

Some Technological Challenges in the Addition of Probiotic Bacteria to Foods

C. Champagne, 2009 .

Encapsulation of probiotics

N. Garti, C. Champagne, K. Kailasapathy, 2008 .

Microencapsulation for delivery of probiotics and other ingredients in functional dairy products

P. Fustier, C. Champagne, 2007 .

Microencapsulation of Lactococcus lactis subsp. cremoris.

D. Poncelet, C. Champagne, R. Neufeld, 1994, Journal of microencapsulation.

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

M. Bernier-Cardou, C. Champagne, N. Morin, 1992, Applied and environmental microbiology.

A potential killer yeast to control secondary fermentation in vegetables

C. Champagne, C. Beaulieu, T. Savard, 2017 .

Utilization of tofu whey pre-treated by electromembrane process as a growth medium for Lactobacillus plantarum LB17

L. Bazinet, C. Champagne, J. Makhlouf, 2008 .

The use of electrical conductivity to follow acidification of dairy blends

C. Champagne, D. St-Gelais, P. Audet, 1995 .

Immobilized cells in meat fermentation.

C. Champagne, A. McLoughlin, A. Mcloughlin, 1994, Critical reviews in biotechnology.

The use of flow cytometry to accurately ascertain total and viable counts of Lactobacillus rhamnosus in chocolate.

C. Champagne, Y. Raymond, 2015, Food microbiology.

Effect of the production or use of mixtures of bakers or brewers yeast extracts on their ability to promote growth of lactobacilli and pediococci

H. Gaudreau, C. Champagne, J. Conway, 2003 .

Potential applications of pulsed electric field in cheesemaking

C. Champagne, Marie‐Claude Gentès, Annie Caron, 2022, International Journal of Dairy Technology.

STARTERS PRODUCED ON WHEY PROTEIN CONCENTRATES

C. Champagne, P. Audet, D. Gelais, 1996 .

Psychrotrophs in dairy products: their effects and their control.

M. Griffiths, D. Roy, C. Champagne, 1994, Critical reviews in food science and nutrition.

Interaction between pH, autolysis promoters and bacterial contamination on the production of yeast extracts

C. Champagne, J. Barrette, J. Goulet, 1999 .

Inhibition of the Psychrotrophic Bacteria of Raw Milk by Addition of Lactic Acid Bacteria.

C. Champagne, N. Morin, F. Girard, 1990, Journal of food protection.

New method for exopolysaccharide determination in culture broth using stirred ultrafiltration cells

C. Lacroix, C. Champagne, D. Bergmaier, 2001, Applied Microbiology and Biotechnology.

Effect of lactic acid fermentation of onions (Allium cepa) on the composition of flavonol glucosides

C. Champagne, A. Atwal, B. Bisakowski, 2007 .

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.

T. Tompkins, C. Champagne, J. Green-Johnson, 2010, Food microbiology.

Immunomodulatory properties of fermented soy and dairy milks prepared with lactic acid bacteria.

L. Wagar, C. Champagne, J. Green-Johnson, 2009, Journal of food science.

Polyphenolic compounds as functional ingredients in cheese

M. Britten, M. Lacroix, P. Fustier, 2011 .

Effect of polyphenolic ingredients on physical characteristics of cheese

M. Britten, M. Lacroix, P. Fustier, 2011 .

Algal hydrocolloids for the production and delivery of probiotic bacteria.

C. Champagne, 2013 .

Impact of electro-activation on antioxidant properties of defatted whey.

C. Champagne, J. Jean, M. Aider, 2017 .

Interactions of phenolic compounds with milk proteins

M. Britten, M. Lacroix, P. Fustier, 2019, European Food Research and Technology.

Biochemistry and Probiotics

C. Champagne, F. Zare, 2012 .

EFFECT OF PENCILLIN ON FREE OR IMMOBILIZED LACTOCOCCI: MILK ACIDIFICATION AND RESIDUAL ANTIBIOTIC LEVEL

C. Champagne, 1992 .

Growth-promoting effects of pepsin- and trypsin-treated caseinomacropeptide from bovine milk on probiotics

G. Robitaille, C. Champagne, 2014, Journal of Dairy Research.

Antibacterial and antiviral activity of camel milk protective proteins

A. Ismail, C. Champagne, R. Ruppanner, 1992, Journal of Dairy Research.

Recommendations for the viability assessment of probiotics as concentrated cultures and in food matrices.

R. P. Ross, M. Saarela, D. Charalampopoulos, 2011, International journal of food microbiology.

Enrichment of cheese with vitamin D3 and vegetable omega-3

M. Britten, M. Lacroix, P. Fustier, 2015 .

The Growth Medium Affects the Viability of IPEC-J2 Animal Cell Line in the Presence of Probiotic Bacteria

J. Brassard, C. Champagne, M. Lemay, 2022, Applied Microbiology.

Selection and characterization of mixed starter cultures for lactic acid fermentation of carrot, cabbage, beet and onion vegetable mixtures.

Gary S. Caldwell, C. Champagne, G. Caldwell, 2001, International journal of food microbiology.

Effect of catechins on the growth of oxygen-sensitive probiotic bacteria

H. Gaudreau, M. Subirade, L. Bazinet, 2013 .

Growth of probiotic bacteria and bifidobacteria in a soy yogurt formulation.

E. Farnworth, I. Mainville, C. Champagne, 2007, International journal of food microbiology.

Whey fermentation by immobilized cells of Propionibacterium shermanii

C. Champagne, J. Goulet, C. Baillargeon-Côté, 1989 .

Determination of optimal conditions for γ-aminobutyric acid production by Lactococcus lactis ssp. lactis

C. Champagne, D. St-Gelais, J. Vuillemard, 2013 .

Exopolysaccharide production during batch cultures with free and immobilized Lactobacillus rhamnosus RW‐9595M

C. Lacroix, C. Champagne, D. Bergmaier, 2003, Journal of applied microbiology.

Sensitivity of bifidobacteria to oxygen and redox potential in non-fermented pasteurized milk

P. Fustier, C. Champagne, J. Vuillemard, 2006 .

Efficacy of two Staphylococcus aureus phage cocktails in cheese production.

G. Khalil, S. Moineau, C. Champagne, 2016, International journal of food microbiology.

The spot test method for the in-plant enumeration of bacteriophages with paired cultures of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus

C. Champagne, N. Gardner, 1995 .

Interactions between Lactococcus lactis and Streptococcus thermophilus strains in Cheddar cheese processing conditions

C. Champagne, D. St-Gelais, J. Vuillemard, 2009 .

Development of Bacterial Contamination during Production of Yeast Extracts

C. Champagne, J. Barrette, J. Goulet, 1999, Applied and Environmental Microbiology.

Production of Propionibacterium freudenreichii subsp. shermanii in whey-based media

C. Champagne, J. Goulet, Vincent Marcoux, 1992 .

The effect of protective ingredients on the survival of immobilized cells of Streptococcus thermophilus to air and freeze-drying

C. Champagne, N. Gardner, 2001 .

Challenges in the Addition of Probiotic Cultures to Foods

D. Roy, C. Champagne, CLAUDE P. CHAMPAGNE, 2005, Critical reviews in food science and nutrition.

Growth of Lactobacillus reuteri NCIMB 30242 during yogurt fermentation and bile salt hydrolysis activity in the product

C. Champagne, M. Jones, C. Martoni, 2016 .

Effect of storage in a fruit drink on subsequent survival of probiotic lactobacilli to gastro-intestinal stresses

C. Champagne, N. Gardner, 2008 .

Microencapsulation for the improved delivery of bioactive compounds into foods.

P. Fustier, C. Champagne, Claude P Champagne, 2007, Current opinion in biotechnology.

Effect of polymers and storage temperature on the stability of freeze-dried lactic acid bacteria

D. Roy, C. Champagne, Y. Raymond, 1996 .

Gamma-aminobutyric acid-producing abilities of lactococcal strains isolated from old-style cheese starters

C. Champagne, D. St-Gelais, J. Vuillemard, 2013 .

Effect of electro-activated sweet whey on growth of Bifidobacterium, Lactobacillus, and Streptococcus strains under model growth conditions.

C. Champagne, J. Jean, Mohammed Aïder, 2018, Food research international.

Selection of probiotic bacteria for the fermentation of a soy beverage in combination with Streptococcus thermophilus

C. Champagne, J. Green-Johnson, Y. Raymond, 2009 .

Production of lactic acid bacteria on spent cabbage juice

C. Champagne, T. Savard, J. Barrette, 2009 .

Effect of medium supplementation on exopolysaccharide production by Lactobacillus rhamnosus RW-9595M in whey permeate

C. Lacroix, C. Champagne, N. Gardner, 2002 .

The evaluation of mixtures of yeast and potato extracts in growth media for biomass production of lactic cultures.

H. Gaudreau, C. Champagne, D. V. Van Horn, 2002, Canadian journal of microbiology.

The potential of immobilized cell technology to produce freeze-dried, phage-protected cultures of Lactococcus lactis

C. Gagnon, C. Lacroix, C. Champagne, 1992 .

Production of Bakers' Yeast in Cheese Whey Ultrafiltrate

C. Champagne, C. P. Champagne, J. Goulet, 1990, Applied and environmental microbiology.

Enrichment of cheese with bioactive lipophilic compounds

M. Britten, M. Lacroix, P. Fustier, 2014 .

Encapsulation of coenzyme Q10 in a simple emulsion-based nutraceutical formulation and application in cheese manufacturing.

M. Britten, M. Lacroix, P. Fustier, 2013, Food chemistry.

Cheese fortification using water-in-oil-in-water double emulsions as carrier for water soluble nutrients

M. Britten, M. Lacroix, H. Giroux, 2013 .

Characterization of spoilage yeasts isolated from fermented vegetables and Inhibition by lactic, acetic and propionic acids

C. Champagne, C. Beaulieu, T. Savard, 2002 .

Immobilization of Cells and Enzymes for Fermented Dairy or Meat Products

B. Lee, C. Champagne, L. Saucier, 2010, ETFA 2010.

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

F. Lamarche, P. Fustier, C. Champagne, 1998, Applied and Environmental Microbiology.

Inhibition of undesirable gas production in Tofu

C. Champagne, G. Goulet, B. Aurouze, 1991 .

Effects of production methods and protective ingredients on the viability of probiotic Lactobacillus rhamnosus R0011 in air-dried alginate beads.

Y. Arcand, C. Champagne, Y. Raymond, 2017, Canadian journal of microbiology.

IMMOBILISED-CELL TECHNOLOGY AND MEAT PROCESSING

C. Champagne, L. Saucier, 2005 .

A comparison of the effect of meat formulation on the heat resistance of free or encapsulated cultures of Lactobacillus sakei

C. Gariépy, C. Champagne, M. Lemay, 2002 .

The distribution of iron in iron-enriched cells of Saccharomyces cerevisiae

H. Gaudreau, T. Tompkins, C. Champagne, 2001 .

Production of Propionibacterium shermanii biomass and vitamin B12 on spent media

C. Champagne, N. Gardner, 2005, Journal of applied microbiology.

Contribution to the production of lactulose-rich whey by in situ electro-isomerization of lactose and effect on whey proteins after electro-activation as confirmed by matrix-assisted laser desorption/ionization time-of-flight-mass spectrometry and sodium dodecyl sulfate-polyacrylamide gel electropho

C. Champagne, Mohammed Aïder, Ourdia Kareb, 2016, Journal of dairy science.

Antimicrobial action of hydrolyzed chitosan against spoilage yeasts and lactic acid bacteria of fermented vegetables.

C. Champagne, C. Beaulieu, I. Boucher, 2002, Journal of food protection.

Strategies to improve the functionality of probiotics in supplements and foods

A. Cruz, C. Champagne, A. Gomes da Cruz, 2018, Current Opinion in Food Science.

Combined effects of sulfites, temperature, and agitation time on production of glycerol in grape juice by Saccharomyces cerevisiae

C. Champagne, N. Gardner, N. Rodrigue, 1993, Applied and environmental microbiology.

Combined Effects of Temperature and Medium Composition on Exopolysaccharide Production by Lactobacillusrhamnosus RW‐9595M in a Whey Permeate Based Medium

C. Lacroix, C. Champagne, M. G. Macedo, 2002, Biotechnology progress.

Effect of time of inoculation, starter addition, oxygen level and salting on the viability of probiotic cultures during Cheddar cheese production

M. Britten, M. Lacroix, P. Fustier, 2011 .

Lactic fermentation of media containing high concentrations of yeast extracts

H. Gaudreau, C. Champagne, J. Conway, 1997 .

Physical factors influencing the production of strawberry aroma byPseudomonasfragi grown in skim milk

F. Cormier, A. Morin, C. Champagne, 1990, Biotechnology Letters.

Enhancement of fruity aroma production of Pseudomonas fragi grown on skim milk, whey and whey permeate supplemented with C3-C7 fatty acids

F. Cormier, A. Morin, C. Champagne, 2004, Applied Microbiology and Biotechnology.

Characterization of aromatic properties of old-style cheese starters.

C. Champagne, D. St-Gelais, J. Vuillemard, 2010, Journal of dairy science.

Effect of Free or Encapsulated Recombinant Aminopeptidase of Lactobacillus rhamnosus S93 on Acceleration of Cheddar Cheese Ripening

B. Lee, K. Kilcawley, C. Champagne, 2010 .

Effect of the addition of pulse ingredients to milk on acid production by probiotic and yoghurt starter cultures

J. Boye, B. Simpson, V. Orsat, 2012 .

Microbial, physical and sensory properties of yogurt supplemented with lentil flour

J. Boye, V. Orsat, B. Simpson, 2011 .

Strategies to improve the survival of probiotic Lacticaseibacillus rhamnosus R0011 during the production and storage of granola bars.

C. Champagne, Y. Raymond, N. Guertin, 2022, Canadian journal of microbiology.

Viability of Lactobacillus rhamnosus R0011 in an apple-based fruit juice under simulated storage conditions at the consumer level.

C. Champagne, Y. Raymond, R. Gagnon, 2008, Journal of food science.

Viability of Bifidobacterium longum in cheddar cheese curd during manufacture and storage: effect of microencapsulation and point of inoculation

M. Britten, M. Lacroix, P. Fustier, 2011 .

Production of fresh Cheddar cheese curds with controlled postacidification and enhanced flavor.

C. Champagne, D. St-Gelais, J. Vuillemard, 2009, Journal of dairy science.

Microbial and Physical Properties of Probiotic Fermented Milk Supplemented with Lentil Flour

Fatemeh Zare, Valérie Orsat, Claude P. Champagne, 2012 .

Fate of Escherichia coli and Kluyveromyces marxianus contaminants during storage of Greek-style yogurt produced by centrifugation or ultrafiltration

G. LaPointe, C. Champagne, Évelyne Guévremont, 2017 .

Analysis of odor-active volatiles from Pseudomonas fragi grown in milk

F. Cormier, A. Morin, C. Champagne, 1991 .

18 Exopolysaccharides from Lactic Acid Bacteria: Food Uses, Production, Chemical Structures, and Health Effects

M. V. Calsteren, E. Farnworth, C. Champagne, 2007 .

The Freeze-Drying of Lactic Acid Bacteria. A Review

Claude P. Champagne, C. Champagne, Y. Beaulieu, 1991 .

Fresh-cheesemilk formulation fermented by a combination of freeze-dried citrate-positive cultures and exopolysaccharide-producing lactobacilli with liquid lactococcal starters

C. Champagne, J. Barrette, Debarati Roy, 2006 .

Probiotic Milk Supplementation with Pea Flour: Microbial and Physical Properties

J. Boye, V. Orsat, B. Simpson, 2013, Food and Bioprocess Technology.

Fermentation technologies for the production of exopolysaccharide- synthesizing Lactobacillus rhamnosus concentrated cultures

C. Lacroix, C. Champagne, N. Gardner, 2007 .

Effect of Greek-style yoghurt manufacturing processes on starter and probiotic bacteria populations during storage

G. LaPointe, C. Champagne, Y. Raymond, 2019, International Dairy Journal.

Production of Leuconostoc oenos Biomass under pH Control

C. Champagne, G. Doyon, N. Gardner, 1989, Applied and environmental microbiology.

Effect of manufacturing processes and storage on aroma compounds and sensory properties of yoghurt

G. LaPointe, C. Champagne, H. Sabik, 2020 .

Effect of bovine colostrum, cheese whey, and spray-dried porcine plasma on the in vitro growth of probiotic bacteria and Escherichia coli.

C. Champagne, S. Gauthier, Y. Pouliot, 2014, Canadian journal of microbiology.

Harnessing functional food strategies for the health challenges of space travel—Fermented soy for astronaut nutrition☆

Claude P. Champagne, Lisa E. Wagar, L. Wagar, 2011 .

The determination of viable counts in probiotic cultures microencapsulated by spray-coating.

T. Tompkins, C. Champagne, Y. Raymond, 2010, Food microbiology.

The production of freeze‐dried immobilized cultures of Streptococcus thermophilus and their acidification properties in milk

C. Champagne, N. Gardner, J. Innocent, 2000, Journal of applied microbiology.

Tea extract render probiotic Lactobacillus helveticus more resistant to oxygen exposure through lipid modification mechanism

H. Gaudreau, M. Subirade, C. Champagne, 2016 .

Impact of a yogurt matrix and cell microencapsulation on the survival of Lactobacillus reuteri in three in vitro gastric digestion procedures.

Y. Arcand, I. Mainville, M. L. Jones, 2015, Beneficial microbes.

Production of Leuconostoc oenos in apple juice media

C. Champagne, N. Gardner, A. Lafond, 1989 .

Membrane formation by interfacial cross‐linking of chitosan for microencapsulation of Lactococcus lactis

D. Poncelet, G. D. Darling, C. Champagne, 1993, Biotechnology and bioengineering.

Effect of Inoculum Composition and Low KCl Supplementation on the Biological and Rheological Stability of an Immobilized‐Cell System for Mixed Mesophilic Lactic Starter Production

C. Lacroix, C. Champagne, I. Sodini, 2001, Biotechnology progress.

Survival in food systems of Lactobacillus rhamnosus R011 microentrapped in whey protein gel particles.

P. Fustier, C. Champagne, J. Vuillemard, 2007, Journal of food science.

Microencapsulation of a Staphylococcus phage for concentration and long-term storage.

G. Khalil, S. Moineau, C. Champagne, 2018, Food microbiology.

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

J. Boye, B. Lee, C. Champagne, 2014, Biotechnology research international.

Sodium citrate reduces residual levels of carbohydrates and increases bacterial counts in a fermented mixed vegetables medium

C. Champagne, T. Savard, 2017 .

Cereal Foods: Starter Cultures

P. Gélinas, E. Farnworth, C. Champagne, 2010 .

Microencapsulation of Lactococcus lactis within cross-linked gelatin membranes

Denis Poncelet, Claude P. Champagne, D. Poncelet, 2007 .

Lactococcus lactis release from calcium alginate beads

D. Poncelet, C. Champagne, R. Neufeld, 1992, Applied and environmental microbiology.

Pemmican, an endurance food: Past and present.

C. Champagne, M. Dugan, P. Vahmani, 2021, Meat science.

The use of crude cellular extracts of Lactobacillus delbrueckii ssp. bulgaricus 11842 to stimulate growth of a probiotic Lactobacillus rhamnosus culture in milk

H. Gaudreau, C. Champagne, P. Jelen, 2005 .

Stability of autolytic lactococci during starter production and storage in commercial whey-based media

H. Gaudreau, C. Champagne, I. Fliss, 2006 .

Effect of process parameters on the production and drying of Leuconostoc mesenteroides cultures

C. Champagne, N. Gardner, 2002, Journal of Industrial Microbiology and Biotechnology.

Media and process parameters affecting the growth, strain ratios and specific acidifying activities of a mixed lactic starter containing aroma‐producing and probiotic strains

C. Champagne, P. Audet, S. Chiasson, 2007, Journal of applied microbiology.

Characteristics of lactococci cultures produced in commercial media

C. Champagne, M. Piette, D. Saint-Gelais, 1995, Journal of Industrial Microbiology.

Spectrophotometric quantification of lactic bacteria in alginate and control of cell release with chitosan coating

C. Champagne, R. Neufeld, A. Groboillot, 1998 .

Effect of medium on growth and subsequent survival, after freeze-drying, ofLactobacillus delbrueckii subsp.bulgaricus

C. Champagne, M. Hardy, Henri Detournay, 1991, Journal of Industrial Microbiology.

Effect of water activity and protective solutes on growth and subsequent survival to air-drying of Lactobacillus and Bifidobacterium cultures

C. Champagne, J. Simon, Y. Raymond, 2012, Applied Microbiology and Biotechnology.

PRODUCTION OF CHEDDAR CHEESE USING MILK ACIDIFIED WITH CARBON DIOXIDE

C. Champagne, D. St-Gelais, G. Bélanger, 1997 .

Purification and characterization of lactoferrin, lactoperoxidase, lysozyme and immunoglobulins from camel's milk

C. Champagne, R. Ruppanner, E. Elagamy, 1996 .

Continuous mixed strain mesophilic lactic starter production in supplemented whey permeate medium using immobilized cell technology.

C. Lacroix, C. Champagne, J. Vuillemard, 1997, Biotechnology and bioengineering.

Microencapsulation of a recombinant aminopeptidase (PepN) from Lactobacillus rhamnosus S93 in chitosan-coated alginate beads

B. Lee, C. Champagne, S. Azarnia, 2008 .

Encapsulation of probiotics

N. Garti, C. Champagne, K. Kailasapathy, 2008 .

Effect of ultrafiltration of bakers’ and brewers’ yeast extracts on their nitrogen content and turbidity

H. Gaudreau, C. Champagne, J. Conway, 1999 .

Effect of water activity and protective solutes on growth and subsequent survival to air-drying of Lactobacillus and Bifidobacterium cultures

Claude P. Champagne, C. Champagne, J. Simon, 2012, Applied Microbiology and Biotechnology.

Effect of probiotic bacteria on porcine rotavirus OSU infection of porcine intestinal epithelial IPEC-J2 cells

J. Brassard, C. Champagne, M. Lemay, 2022, Archives of Virology.

Growth of Bakers' Yeast (Saccharomyces cerevisiae) in Lactose-Hydrolyzed Cheese Whey Ultrafiltrate

C. Champagne, J. Goulet, 1988 .

Selective enumeration of Lactobacillus casei in yoghurt-type fermented milks based on a 15°C incubation temperature

C. Champagne, Debarati Roy, A. Lafond, 1997 .

Enumeration of the contaminating bacterial microbiota in unfermented pasteurized milks enriched with probiotic bacteria.

C. Champagne, P. Audet, Y. Raymond, 2009, Canadian journal of microbiology.

The use of Petrifilm™ for the enumeration of lactococci

C. Champagne, D. St-Gelais, M. Piette, 1994 .

Electro-activation of sweet defatted whey: Impact on the induced Maillard reaction products and bioactive peptides.

C. Champagne, J. Jean, Mohammed Aïder, 2017, Food chemistry.

Production of concentrated suspensions of thermophilic lactic acid bacteria in calcium-alginate beads

C. Champagne, N. Rodrigue, 1993 .

Effect of dilution rate on bacteriophage development in an immobilized cell system used for continuous inoculation of Lactococci in milk

C. Lacroix, C. Champagne, J. Vuillemard, 1996 .

Effect of milk enriched with conjugated linoleic acid and digested in a simulator (TIM-1) on the viability of probiotic bacteria

M. V. Calsteren, E. Farnworth, C. Champagne, 2014 .

Growth‐promoting properties of yeast extracts produced at different pH values, with different autolysis promoters and bacterial populations

C. Champagne, J. Barrette, J. Goulet, 2001 .

Production ofLactococcus lactis biomass by immobilized cell technology

C. Champagne, N. Morin, M. Bernier-Cardou, 1992, Journal of Industrial Microbiology.

Growth of Lactobacillus paracasei ssp. paracasei on tofu whey.

B. Lee, C. Champagne, J. Goulet, 2003, International journal of food microbiology.

Cream fermentation by immobilized lactic acid bacteria

C. Champagne, Carole B. Côté, 1987, Biotechnology Letters.

Production ofBakers' YeastinCheeseWhey Ultrafiltratet

C. Champagne, J. Goulet, R. Lachance, 1990 .

Effects of storage conditions, microencapsulation and inclusion in chocolate particles on the stability of probiotic bacteria in ice cream

C. Champagne, Y. Raymond, N. Guertin, 2015 .

Immunomodulatory bioactivity of soy and milk ferments on monocyte and macrophage models

C. Champagne, J. Green-Johnson, N. Buckley, 2011 .

Production of Probiotic Cultures and Their Addition in Fermented Foods

C. Champagne, H. Møllgaard, 2008 .

Effect of the homogenization technique on the enumeration of psychrotrophic bacteria in food absorbent pads.

C. Champagne, M. Lemay, A. Ismail, 2021, Journal of Microbiological Methods.

Growth and morphology of thermophilic dairy starters in alginate beads.

C. Champagne, D. St-Gelais, L. Lamboley, 2003, The Journal of general and applied microbiology.

A vortex-bowl disk atomizer system for the production of alginate beads in a 1500-liter fermentor.

F. Brion, C. Champagne, C P Champagne, 2000, Biotechnology and bioengineering.

Bacteriophage development in an immobilized lactic acid bacteria system

C. Champagne, N. Morin, F. Girard, 1988, Biotechnology Letters.

The effect of the addition of proteases and glucanases during yeast autolysis on the production and properties of yeast extracts.

H. Gaudreau, C. Champagne, J. Conway, 2001, Canadian journal of microbiology.

Immobilized cell technology in food processing

C. Champagne, 1996 .

Growth and exopolysaccharide production during free and immobilized cell chemostat culture of Lactobacillus rhamnosus RW‐9595M

C. Lacroix, C. Champagne, C P Champagne, 2005, Journal of applied microbiology.

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

C. Champagne, Y. Raymond, 2014, International journal of food science.

Microencapsulation of probiotics in food: challenges and future prospects.

C. Champagne, 2012, Therapeutic delivery.

Establishment of bacteriophages in an immobilized cells system used for continuous inoculation of lactococci

C. Lacroix, C. Champagne, J. Vuillemard, 1999 .

Long‐Term Mechanical and Biological Stability of an Immobilized Cell Reactor for Continuous Mixed‐Strain Mesophilic Lactic Starter Production in Whey Permeate

C. Lacroix, C. Champagne, J. Vuillemard, 1999, Biotechnology progress.

Growth of yeast contaminants in an immobilized lactic acid bacteria system

C. Champagne, F. Girard, N. Gardner, 1989 .

Population Yields and Vegetable Juice Fermentation of Leuconostoc mesenteroides Cultures Grown Under Free-Cell or Immobilized-Cell Technologies

C. Champagne, Sonia Lafleur, T. Savard, 2010 .

Effect of ultrafiltration of yeast extracts on their ability to promote lactic acid bacteria growth.

H. Gaudreau, C. Champagne, J. Conway, 1999, Canadian Journal of Microbiology (print).

Effect of yeast extracts containing propionic acid on bread dough fermentation and bread properties

P. Gélinas, C. Champagne, N. Gardner, 2002 .

Evaluation of yeast extracts as growth media supplements for lactococci and lactobacilli by using automated spectrophotometry.

H. Gaudreau, C. Champagne, E. Fonchy, 1999, The Journal of general and applied microbiology.

Production and characterization of the polysaccharide from Propionibacterium acidi‐propionici on whey‐based media

A. Morin, C. Champagne, J. Dumont, 1991 .

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

Sylvain Moineau, Claude P. Champagne, Isabelle Boucher, 2002, Applied and Environmental Microbiology.

Viability of Lactobacillus rhamnosus R0011 in an apple-based fruit juice under simulated storage conditions at the consumer level.

C. Champagne, Y. Raymond, R. Gagnon, 2008, Journal of food science.