S. Norton

Effect of pH on the morphology of Lactobacillus helveticus in free-cell batch and immobilized-cell continuous fermentation

C. Lacroix, J. Vuillemard, S. Norton, 1993 .

Ethanol tolerance of immobilized brewers' yeast cells

T. D'amore, K. Watson, S. Norton, 1995, Applied Microbiology and Biotechnology.

Physiological effects of yeast cell immobilization Applications for brewing

T. D'amore, S. Norton, 1994 .

Kinetic study of continuous whey permeate fermentation by immobilized Lactobacillus helveticus for lactic acid production

C. Lacroix, J. Vuillemard, S. Norton, 1994 .

Food bioconversions and metabolite production using immobilized cell technology.

J. Vuillemard, S. Norton, 1994, Critical reviews in biotechnology.

Gellan gum gel as entrapment matrix for high temperature fermentation processes: A rheological study

C. Lacroix, S. Norton, 1990 .

Continuous pilot plant–scale immobilization of yeast in κ‐carrageenan gel beads

D. Poncelet, R. Neufeld, S. Norton, 2004 .

Reduction of Yeast Extract Supplementation in Lactic Acid Fermentation of Whey Permeate by Immobllized Cell Technology

C. Lacroix, J. Vuillemard, S. Norton, 1994 .