Evolution and diversity of two cisco forms in an outlet of glacial Lake Algonquin von Piette‐Lauzière, Gabriel, Bell, Allan H., Ridgway, Mark S., Turgeon, Julie

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Isotopic niche size of Coregonus artedi (sensu lato) Increases in the presence of Mysis diluviana, expanded habitat use and phenotypic diversity von Ridgway, Mark S., Piette‐Lauzière, Gabriel, Bell, Allan H., Turgeon, Julie

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Antibacterial activity of selected fatty acids and essential oils against six meat spoilage organisms von Ouattara, Blaise, Simard, Ronald E, Holley, Richard A, Piette, Gabriel J.-P, Bégin, André

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Postprocessing In vitro digestion challenge to evaluate survival of Escherichia coli O157:H7 in fermented dry sausages von Naim, F, Messier, S, Saucier, L, Piette, G

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Inhibitory effect of organic acids upon meat spoilage bacteria von Ouattara, B. (Universite Laval, Quebec, Canada.), Simard, R.E, Holley, R.A, Piette, G.J.P, Begin, A

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Escherichia coli heat shock protein DnaK: production and consequences in terms of monitoring cooking von Seyer, K, Lessard, M, Piette, G, Lacroix, M, Saucier, L

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Modelling of cooking-cooling processes for meat and poultry products von Marcotte, Michèle, Chen, Cuiren R, Grabowski, Stefan, Ramaswamy, Hosahalli S, Piette, Jean-Paul Gabriel

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Inhibition of surface spoilage bacteria in processed meats by application of antimicrobial films prepared with chitosan von Ouattara, Blaise, Simard, Ronald E, Piette, Gabriel, Bégin, André, Holley, Richard A

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Sympatric morphotypes of the restricted-range Tashan Cave Garra: distinct species or a case of phenotypic plasticity? von Hashemzadeh Segherloo, Iraj, Najafi Chaloshtory, Sajad, Naser, Murtada D., Yasser, Amaal Gh, Tabatabaei, Seyedeh Narjes, Piette-Lauziere, Gabriel, Mashtizadeh, Amirhossein, Elmi, Amirmohammad, Sedighi, Omid, Changizi, Alieh, Hallerman, Eric, Bernatchez, Louis

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A model study of factors involved in adhesion of Pseudomonas fluorescens to meat von Piette, J.P.G. (Food Research and Development Centre, Saint Hyacinthe, Quebec, Canada), Idziak, E.S

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model study of Escherichia coli O157:H7 survival in fermented dry sausages--influence of inoculum preparation, inoculation procedure, and selected process parameters von Naim, F, Messier, S, Saucier, L, Piette, G

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Bacterial adhesion to sausage casings: development of a model experimental system von Gabriel Piette, J.-P., Postec, Jean-Yvon

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Escheichia coli heat shock protein DnaK: Production and consequences in terms of monitoring cooking von SEYER, Karine, LESSARD, Martin, PIETTE, Gabriel, LACROIX, Monique, SAUCIER, Linda

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New method to study bacterial adhesion to meat von PIETTE, J.-P. G, IDZIAK, E. S

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Method for concentration and extraction of lubricity compounds from vegetable and animal oils von PIETTE GABRIEL, REANEY MARTIN J, HERTZ PHILIP BARRY

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Method for concentration and extraction of lubricity compounds from vegetable and animal oils von Reaney, Martin J, Piette, Gabriel, Hertz, Philip Barry

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METHODS FOR CONCENTRATION AND EXTRACTION OF LUBRICITY COMPOUNDS AND BIOLOGICALLY ACTIVE FRACTIONS FROM NATURALLY DERIVED FATS, OILS AND GREASES von HERTZ, PHILLIP BARRY, PIETTE, GABRIEL, REANEY, MARTIN J, WESTCOTT, NEIL D

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Method for concentration and extraction of lubricity compounds from vegetable and animal oils von PIETTE GABRIEL, HERTZ PHILIP B, REANEY MARTIN J

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METHODS FOR CONCENTRATION AND EXTRACTION OF LUBRICITY COMPOUNDS AND BIOLOGICALLY ACTIVE FRACTIONS FROM NATURALLY DERIVED FATS, OILS AND GREASES von HERTZ, PHILLIP, BARRY, PIETTE, GABRIEL, WESTCOTT, NEIL, D, REANEY, MARTIN, J

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METHODS FOR CONCENTRATION AND EXTRACTION OF LUBRICITY COMPOUNDS AND BIOLOGICALLY ACTIVE FRACTIONS FROM NATURALLY DERIVED FATS, OILS AND GREASES von HERTZ, PHILLIP, BARRY, PIETTE, GABRIEL, WESTCOTT, NEIL, D, REANEY, MARTIN, J

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