Formation of native whey protein isolate–low methoxyl pectin complexes as a matrix for hydro-soluble food ingredient entrapment in acidic foods von Bédié, Gerard K., Turgeon, Sylvie L., Makhlouf, Joseph

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Inactivation of food spoilage bacteria and Escherichia coli O157:H7 in phosphate buffer and orange juice using dynamic high pressure von Tahiri, Imane, Makhlouf, Joseph, Paquin, Paul, Fliss, Ismail

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Impact of UV-C Irradiation on the Cell Wall-Degrading Enzymes during Ripening of Tomato (Lycopersicon esculentum L.) Fruit von Barka, Essaid Ait, Kalantari, Siamak, Makhlouf, Joseph, Arul, Joseph

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Inactivation of pectin methylesterase and stabilization of opalescence in orange juice by dynamic high pressure von Lacroix, Nadine, Fliss, Ismail, Makhlouf, Joseph

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Physiological basis of UV-C-induced resistance to Botrytis cinerea in tomato fruit I. Role of pre- and post-challenge accumulation of the phytoalexin-rishitin von Charles, M.T, Mercier, J, Makhlouf, J, Arul, J

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Effect of processing treatments and storage conditions on stability of fruit juice based beverages enriched with dietary fibers alone and in mixture with xanthan gum von Paquet, Émilie, Hussain, Raza, Bazinet, Laurent, Makhlouf, Joseph, Lemieux, Simone, Turgeon, Sylvie L.

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Physiological basis of UV-C induced resistance to Botrytis cinerea in tomato fruit II. Modification of fruit surface and changes in fungal colonization von Charles, M.T, Makhlouf, J, Arul, J

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Postharvest Ripening Characterization of Greenhouse Tomatoes von Bui, Huu-Thuan, Makhlouf, Joseph, Ratti, Cristina

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Delay of Membrane Lipid Degradation by Calcium Treatment during Cabbage Leaf Senescence von Chéour, F, Arul, J, Makhlouf, J, Willemot, C

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Optimization of electrodialysis with bipolar membranes applied to cloudy apple juice: Minimization of malic acid and sugar losses von Quoc, Anh Lam, Mondor, Martin, Lamarche, François, Makhlouf, Joseph

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Osmotic Dehydration of Tomato in Sucrose Solutions: Fick's Law Classical Modeling von Bui, Huu-Thuan, Makhlouf, Joseph, Ratti, Cristina

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Effects of UV-C irradiation on lipid peroxidation markers during ripening of tomato ( L.) fruits von Barka, Essaid Ait, Kalantari, Siamak, Makhlouf, Joseph, Arul, Joseph

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Physiological basis of UV-C induced resistance to Botrytis cinerea in tomato fruit von Charles, Marie Thérèse, Makhlouf, Joseph, Arul, Joseph

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Optimal controlled atmosphere conditions for storage of broccoli florets von Bastrash, S. (Universite Laval, Quebec, QC, Canada), Makhlouf, J, Castaigne, F, Willemot, C

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Physiological basis of UV-C-induced resistance to Botrytis cinerea in tomato fruit von Charles, Marie Thérèse, Mercier, Julien, Makhlouf, Joseph, Arul, Joseph

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Acceleration of pH Variation in Cloudy Apple Juice Using Electrodialysis with Bipolar Membranes von Lam Quoc, Anh, Lamarche, François, Makhlouf, Joseph

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Effect of pH Variation by Electrodialysis on the Inhibition of Enzymatic Browning in Cloudy Apple Juice von Tronc, Jean Sébastien, Lamarche, François, Makhlouf, Joseph

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Biosynthesis of sulfur volatile compounds in broccoli seedlings stored under anaerobic conditions von Derbali, Ezzeddine, Makhlouf, Joseph, Vezina, Louis-Philippe

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Modified atmosphere preservation of freshly prepared diced yellow onion von Blanchard, Mylène, Castaigne, François, Willemot, Claude, Makhlouf, Joseph

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Enzymatic browning inhibition in cloudy apple juice by electrodialysis von Tronc, J.S. (Centre de recherche et de developpement sur les aliments, Canada.), Lamarche, F, Makhlouf, J

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