The use of flow cytometry to accurately ascertain total and viable counts of Lactobacillus rhamnosus in chocolate von Raymond, Yves, Champagne, Claude P.

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Polyphenolic compounds as functional ingredients in cheese von Han, Jaejoon, Britten, Michel, St-Gelais, Daniel, Champagne, Claude P., Fustier, Patrick, Salmieri, Stéphane, Lacroix, Monique

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Effect of palmitoylated alginate microencapsulation on viability of Bifidobacterium longum during freeze-drying von Amine, Khalie Mahamad, Champagne, Claude P., Salmieri, Stéphane, Britten, Michel, St-Gelais, Daniel, Fustier, Patrick, Lacroix, Monique

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Effect of polyphenolic ingredients on physical characteristics of cheese von Han, Jaejoon, Britten, Michel, St-Gelais, Daniel, Champagne, Claude P., Fustier, Patrick, Salmieri, Stéphane, Lacroix, Monique

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Microencapsulation for the improved delivery of bioactive compounds into foods von Champagne, Claude P, Fustier, Patrick

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Strategies to improve the functionality of probiotics in supplements and foods von Champagne, Claude P, Gomes da Cruz, Adriano, Daga, Monica

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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 von Champagne, Claude P., Tompkins, Thomas A., Buckley, Nicole D., Green-Johnson, Julia M.

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Growth-promoting effects of pepsin- and trypsin-treated caseinomacropeptide from bovine milk on probiotics von Robitaille, Gilles, Champagne, Claude P

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Encapsulation of coenzyme Q10 in a simple emulsion-based nutraceutical formulation and application in cheese manufacturing von Stratulat, Iulia, Britten, Michel, Salmieri, Stéphane, St-Gelais, Daniel, Champagne, Claude P., Fustier, Patrick, Lacroix, Monique

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Recommendations for the viability assessment of probiotics as concentrated cultures and in food matrices von Champagne, Claude P., Ross, R. Paul, Saarela, Maria, Hansen, Ken Flemming, Charalampopoulos, Dimitris

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Effect of electro-activated sweet whey on growth of Bifidobacterium, Lactobacillus, and Streptococcus strains under model growth conditions von Kareb, Ourdia, Champagne, Claude P., Jean, Julie, Gomaa, Ahmed, Aïder, Mohammed

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Electro-activation of sweet defatted whey: Impact on the induced Maillard reaction products and bioactive peptides von Kareb, Ourdia, Gomaa, Ahmed, Champagne, Claude P., Jean, Julie, Aïder, Mohammed

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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-assist... von Kareb, Ourdia, Champagne, Claude P., Aïder, Mohammed

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Effect of probiotic bacteria on porcine rotavirus OSU infection of porcine intestinal epithelial IPEC-J2 cells von Leblanc, Danielle, Raymond, Yves, Lemay, Marie-Josée, Champagne, Claude P., Brassard, Julie

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Selection and characterization of mixed starter cultures for lactic acid fermentation of carrot, cabbage, beet and onion vegetable mixtures von Gardner, Nancy J., Savard, Tony, Obermeier, Paule, Caldwell, Gary, Champagne, Claude P.

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Potential applications of pulsed electric field in cheesemaking von Gentès, Marie‐Claude, Caron, Annie, Champagne, Claude P

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Interactions of phenolic compounds with milk proteins von Han, Jaejoon, Chang, Yoonjee, Britten, Michel, St-Gelais, Daniel, Champagne, Claude P., Fustier, Patrick, Lacroix, Monique

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Functional Microbes and Their Incorporation into Foods and Food Supplements: Probiotics and Postbiotics von Puntillo, Melisa, Segli, Franco, Champagne, Claude P, Raymond, Yves, Vinderola, Gabriel

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Challenges in the Addition of Probiotic Cultures to Foods von CHAMPAGNE, CLAUDE P., GARDNER, NANCY J., ROY, DENIS

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Efficacy of two Staphylococcus aureus phage cocktails in cheese production von El Haddad, Lynn, Roy, Jean-Pierre, Khalil, Georges E., St-Gelais, Daniel, Champagne, Claude P., Labrie, Steve, Moineau, Sylvain

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