T. Savard

发表

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.

A potential killer yeast to control secondary fermentation in vegetables

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

Evaluation of survival of murine norovirus-1 during sauerkraut fermentation and storage under standard and low-sodium conditions.

J. Brassard, T. Savard, J. Barrette, 2015, Food microbiology.

Interactions between spoilage bacteria in tri-species biofilms developed under simulated meat processing conditions.

L. Deschen̂es, T. Ells, T. Savard, 2019, Food microbiology.

Interactions Between Infectious Foodborne Viruses and Bacterial Biofilms Formed on Different Food Contact Surfaces

J. Brassard, T. Savard, Marie-Josée Gagné, 2022, Food and Environmental Virology.

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.

Production of lactic acid bacteria on spent cabbage juice

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

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

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

Kefir consumption does not alter plasma lipid levels or cholesterol fractional synthesis rates relative to milk in hyperlipidemic men: a randomized controlled trial [ISRCTN10820810]

P. Jones, E. Farnworth, M. St-Onge, 2002, BMC complementary and alternative medicine.

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.

Combined Effects of Mild Acidification and Thermal Treatment on Color and Texture of Green Beans

M. R. Zareifard, M. Marcotte, S. Grabowski, 2015 .

Variations in biofilms harbouring Listeria monocytogenes in dual and triplex cultures with Pseudomonas fluorescens and Lactobacillus plantarum produced under a model system of simulated meat processing conditions, and their resistance to benzalkonium chloride

Todd G. Smith, S. Haddad, T. Ells, 2020 .

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

C. Champagne, T. Savard, 2017 .

Characterization of actinomycetes isolated from common scab lesions on potato tubers

C. Beaulieu, T. Savard, E. Faucher, 1992 .

Proceedings of the 4th World Conference on Research Integrity

Logan L. Watts, Sophia Jui-An Pan, John M. Carfora, 2016, Research Integrity and Peer Review.

Vegetables: Fermentation Applications

T. Savard, 2010 .

Proceedings of the 4th World Conference on Research Integrity

Logan L. Watts, James F. Johnson, Sophia Jui-An Pan, 2016, Research Integrity and Peer Review.

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 .