| Year |
Citation |
Score |
| 2014 |
Saliba L, Gervais R, Lebeuf Y, Vuillemard JC, Fortin J, Chouinard PY. Effect of feeding linseed oil in diets differing in forage to concentrate ratio: 2. Milk lactone profile. The Journal of Dairy Research. 81: 91-7. PMID 24382054 DOI: 10.1017/S0022029913000708 |
0.309 |
|
| 2013 |
Villeneuve MP, Lebeuf Y, Gervais R, Tremblay GF, Vuillemard JC, Fortin J, Chouinard PY. Milk volatile organic compounds and fatty acid profile in cows fed timothy as hay, pasture, or silage. Journal of Dairy Science. 96: 7181-94. PMID 24035021 DOI: 10.3168/Jds.2013-6785 |
0.365 |
|
| 2013 |
Gardner-Fortier C, St-Gelais D, Champagne CP, Vuillemard JC. Determination of optimal conditions for γ-aminobutyric acid production by Lactococcus lactis ssp. lactis International Dairy Journal. 32: 136-143. DOI: 10.1016/J.Idairyj.2013.03.013 |
0.411 |
|
| 2013 |
Lacroix N, St-Gelais D, Champagne CP, Vuillemard JC. Gamma-aminobutyric acid-producing abilities of lactococcal strains isolated from old-style cheese starters Dairy Science and Technology. 93: 315-327. DOI: 10.1007/S13594-013-0127-4 |
0.355 |
|
| 2010 |
Lacroix N, St-Gelais D, Champagne CP, Fortin J, Vuillemard JC. Characterization of aromatic properties of old-style cheese starters. Journal of Dairy Science. 93: 3427-41. PMID 20655411 DOI: 10.3168/jds.2009-2795 |
0.37 |
|
| 2009 |
St-Gelais D, Lessard J, Champagne CP, Vuillemard JC. Production of fresh Cheddar cheese curds with controlled postacidification and enhanced flavor. Journal of Dairy Science. 92: 1856-63. PMID 19389943 DOI: 10.3168/jds.2008-1761 |
0.301 |
|
| 2009 |
Champagne CP, Gagnon D, St-Gelais D, Vuillemard JC. Interactions between Lactococcus lactis and Streptococcus thermophilus strains in Cheddar cheese processing conditions International Dairy Journal. 19: 669-674. DOI: 10.1016/J.Idairyj.2009.06.002 |
0.465 |
|
| 2006 |
Bolduc MP, Raymond Y, Fustier P, Champagne CP, Vuillemard JC. Sensitivity of bifidobacteria to oxygen and redox potential in non-fermented pasteurized milk International Dairy Journal. 16: 1038-1048. DOI: 10.1016/J.Idairyj.2005.10.030 |
0.399 |
|
| 2005 |
Ainsley Reid A, Vuillemard JC, Britten M, Arcand Y, Farnworth E, Champagne CP. Microentrapment of probiotic bacteria in a Ca(2+)-induced whey protein gel and effects on their viability in a dynamic gastro-intestinal model. Journal of Microencapsulation. 22: 603-19. PMID 16401577 DOI: 10.1080/02652040500162840 |
0.32 |
|
| 2004 |
Sallami L, Kheadr EE, Fliss I, Vuillemard JC. Impact of autolytic, proteolytic, and nisin-producing adjunct cultures on biochemical and textural properties of cheddar cheese. Journal of Dairy Science. 87: 1585-94. PMID 15453471 DOI: 10.3168/Jds.S0022-0302(04)73312-3 |
0.613 |
|
| 2004 |
Sallami L, Kheadr EE, Fliss I, Vuillemard JC. Impact of Autolytic and Proteolytic Lactobacilli and Nisin-Producing Culture on Proteolysis and Sensory Characteristics in Cheddar Cheese Journal of Food Science. 69. |
0.62 |
|
| 2003 |
Guérin D, Vuillemard JC, Subirade M. Protection of bifidobacteria encapsulated in polysaccharide-protein gel beads against gastric juice and bile. Journal of Food Protection. 66: 2076-84. PMID 14627286 DOI: 10.4315/0362-028X-66.11.2076 |
0.312 |
|
| 2003 |
Laridi R, Kheadr EE, Benech RO, Vuillemard JC, Lacroix C, Fliss I. Liposome encapsulated nisin Z: Optimization, stability and release during milk fermentation International Dairy Journal. 13: 325-336. DOI: 10.1016/S0958-6946(02)00194-2 |
0.313 |
|
| 2000 |
Baron M, Roy D, Vuillemard JC. Biochemical characteristics of fermented milk produced by mixed-cultures of lactic starters and bifidobacteria Lait. 80: 465-478. DOI: 10.1051/Lait:2000138 |
0.445 |
|
| 2000 |
Barona M, Roy D, Vuillemard J. Biochemical characteristics of fermented milk produced by mixed-cultures
of lactic starters and bifidobacteria Le Lait. 80: 465-478. DOI: 10.1051/lait:2000138 |
0.323 |
|
| 2000 |
Kheadr EE, Vuillemard JC, El Deeb SA. Accelerated Cheddar cheese ripening with encapsulated proteinases International Journal of Food Science and Technology. 35: 483-495. DOI: 10.1046/J.1365-2621.2000.00398.X |
0.302 |
|
| 1999 |
Lamboley L, Lacroix C, Artignan JM, Champagne CP, Vuillemard JC. Long-term mechanical and biological stability of an immobilized cell reactor for continuous mixed-strain mesophilic lactic starter production in whey permeate Biotechnology Progress. 15: 646-54. PMID 10441356 DOI: 10.1021/Bp990063P |
0.512 |
|
| 1999 |
Daigle A, Roy D, Bélanger G, Vuillemard JC. Production of probiotic cheese (cheddar-like cheese) using enriched cream fermented by Bifidobacterium infantis. Journal of Dairy Science. 82: 1081-91. PMID 10386294 DOI: 10.3168/Jds.S0022-0302(99)75330-0 |
0.437 |
|
| 1999 |
Macedo MG, Champagne CP, Vuillemard JC, Lacroix C. Establishment of bacteriophages in an immobilized cells system used for continuous inoculation of lactococci International Dairy Journal. 9: 437-445. DOI: 10.1016/S0958-6946(99)00049-7 |
0.352 |
|
| 1999 |
Poisson L, Jan S, Vuillemard JC, Sarazin C, Séguin JP, Barbotin JN, Ergan F. Lipase-catalyzed synthesis of waxes from milk fat and oleyl alcohol Jaocs, Journal of the American Oil Chemists' Society. 76: 1017-1021. DOI: 10.1007/S11746-999-0198-9 |
0.416 |
|
| 1998 |
Laloy E, Vuillemard JC, Simard R. Characterization of liposomes and their effect on the properties of Cheddar cheese during ripening Lait. 78: 401-412. DOI: 10.1051/Lait:1998439 |
0.34 |
|
| 1997 |
Lamboley L, Lacroix C, Champagne CP, Vuillemard JC. Continuous mixed strain mesophilic lactic starter production in supplemented whey permeate medium using immobilized cell technology. Biotechnology and Bioengineering. 56: 502-16. PMID 18642271 DOI: 10.1002/(Sici)1097-0290(19971205)56:5<502::Aid-Bit4>3.0.Co;2-M |
0.552 |
|
| 1997 |
Lamboley L, Lacroix C, Champagne CP, Vuillemard JC. Continuous mixed strain mesophilic lactic starter production in supplemented whey permeate medium using immobilized cell technology Biotechnology and Bioengineering. 56: 502-516. DOI: 10.1002/(SICI)1097-0290(19971205)56:5<502::AID-BIT4>3.0.CO;2-M |
0.472 |
|
| 1996 |
Lapointe M, Champagne C, Vuillemard J, Lacroix C. Effect of Dilution Rate on Bacteriophage Development in an Immobilized Cell System Used for Continuous Inoculation of Lactococci in Milk Journal of Dairy Science. 79: 767-774. DOI: 10.3168/Jds.S0022-0302(96)76424-X |
0.306 |
|
| 1995 |
El Soda M, Farkye N, Vuillemard JC, Simard RE, Olson NF, El Kholy W, Dako E, Medrano E, Gaber M, Lim L. Autolysis of lactic acid bacteria: Impact on flavour development in cheese Developments in Food Science. 37: 2205-2223. DOI: 10.1016/S0167-4501(06)80283-9 |
0.308 |
|
| 1995 |
Dako E, El Soda M, Vuillemard JC, Simard RE. Autolytic properties and aminopeptidase activities of lactic acid bacteria Food Research International. 28: 503-509. DOI: 10.1016/0963-9969(95)00032-1 |
0.302 |
|
| 1994 |
Norton S, Vuillemard JC. Food bioconversions and metabolite production using immobilized cell technology. Critical Reviews in Biotechnology. 14: 193-224. PMID 8069935 DOI: 10.3109/07388559409086968 |
0.37 |
|
| 1994 |
Norton S, Lacroix C, Vuillemard JC. Kinetic study of continuous whey permeate fermentation by immobilized Lactobacillus helveticus for lactic acid production Enzyme and Microbial Technology. 16: 457-466. DOI: 10.1016/0141-0229(94)90015-9 |
0.426 |
|
| 1993 |
Norton S, Lacroix C, Vuillemard JC. Effect of pH on the Morphology of Lactobacillus Lelveticus in Free-Cell Batch and Immobilized-Cell Continuous Fermentation Food Biotechnology. 7: 235-251. DOI: 10.1080/08905439309549860 |
0.33 |
|
| 1991 |
Larivière B, El Soda M, Soucy Y, Trépanier G, Paquin P, Vuillemard JC. Microfluidized liposomes for the acceleration of cheese ripening International Dairy Journal. 1: 111-124. DOI: 10.1016/0958-6946(91)90003-Q |
0.326 |
|
| 1988 |
Vuillemard JC, Goulet J, Amiot J, Vijayalakshmi MA, Terré S. Continuous production of small peptides from milk proteins by extracellular proteases of free and immobilized Serratia marcescens cells Enzyme and Microbial Technology. 10: 2-8. DOI: 10.1016/0141-0229(88)90090-7 |
0.377 |
|
| 1988 |
Vuillemard JC, Terré S, Benoit S, Amiot J. Protease production by immobilized growing cells of Serratia marcescens and Myxococcus xanthus in calcium alginate gel beads Applied Microbiology and Biotechnology. 27: 423-431. DOI: 10.1007/Bf00451607 |
0.335 |
|
| 1987 |
Vuillemard J, Terré S, Goulet J, Amiot J, Vijayalakshmi M. Continuous Peptides Production from Milk Proteins Hydrolysis Canadian Institute of Food Science and Technology Journal. 20: 324. DOI: 10.1016/S0315-5463(87)71322-4 |
0.311 |
|
| Show low-probability matches. |