N. Gardner

发表

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

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

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.

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

E. Farnworth, I. Mainville, C. Champagne, 2007, 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 .

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.

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

C. Champagne, N. Gardner, 2008 .

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

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

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

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

Production of Propionibacterium shermanii biomass and vitamin B12 on spent media

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

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.

The Freeze-Drying of Lactic Acid Bacteria. A Review

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

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

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

Production of Leuconostoc oenos Biomass under pH Control

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

Production of Leuconostoc oenos in apple juice media

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

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.

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

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

Disruption of the Gene for Hsp30, an α-Crystallin-Related Heat Shock Protein of Neurospora crassa, Causes Defects in Import of Proteins into Mitochondria

N. Plesofsky, R. Lill, R. Brambl, 1999, Biological chemistry.

The use of Petrifilm™ for the enumeration of lactococci

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

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.

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

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