Publications by authors named "Claude Champagne"

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

Arch Virol· October 2022

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Strategies to improve the survival of probiotic R0011 during the production and storage of granola bars.
Claude P Champagne, Nancy Guertin, Yves Raymond

Can J Microbiol· March 2022

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

Annu Rev Food Sci Technol· March 2022

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Pemmican, an endurance food: Past and present.
Tania M Ngapo, Claude Champagne, Cornelia Chilian, Michael E R Dugan, Stéphane Gariépy

Meat Sci· August 2021

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Effect of the homogenization technique on the enumeration of psychrotrophic bacteria in food absorbent pads.
Lang Yao, Claude P Champagne, Louise Deschênes, Yves Raymond, Marie-Josée Lemay

J Microbiol Methods· August 2021

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Microencapsulation of a Staphylococcus phage for concentration and long-term storage.
Lynn El Haddad, Marie-Josée Lemay, Georges E Khalil, Sylvain Moineau, Claude P Champagne

Food Microbiol· December 2018

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

Food Res Int· January 2018

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The effect of bacteriophages on the acidification of a vegetable juice medium by microencapsulated Lactobacillus plantarum.
Claude P Champagne, Sylvain Moineau, Sonia Lafleur, Tony Savard

Food Microbiol· May 2017

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

Food Chem· April 2017

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Effects of production methods and protective ingredients on the viability of probiotic Lactobacillus rhamnosus R0011 in air-dried alginate beads.
Claude P Champagne, Yves Raymond, Yves Arcand

Can J Microbiol· January 2017

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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-assisted laser desorption/ionization time-of-flight-mass spectrometry and sodium dodecyl sulfate-polyacrylamide gel electrophoresis.
Ourdia Kareb, Claude P Champagne, Mohammed Aïder

J Dairy Sci· April 2016

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Dissolution of Lipid-Based Matrices in Simulated Gastrointestinal Solutions to Evaluate Their Potential for the Encapsulation of Bioactive Ingredients for Foods.
Yves Raymond, Claude P Champagne

Int J Food Sci· February 2016

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

Int J Food Microbiol· January 2016

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

Food Microbiol· April 2015

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

J Dairy Res· August 2014

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Effect of bovine colostrum, cheese whey, and spray-dried porcine plasma on the in vitro growth of probiotic bacteria and Escherichia coli.
Claude P Champagne, Yves Raymond, Yves Pouliot, Sylvie F Gauthier, Martin Lessard

Can J Microbiol· May 2014

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Thermostability of Probiotics and Their α -Galactosidases and the Potential for Bean Products.
Xiaoli Liu, Claude P Champagne, Byong H Lee, Joyce I Boye, Michel Casgrain

Biotechnol Res Int· April 2014

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

Food Chem· December 2013

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Microencapsulation of probiotics in food: challenges and future prospects.
Claude P Champagne

Ther Deliv· November 2012

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Effect of water activity and protective solutes on growth and subsequent survival to air-drying of Lactobacillus and Bifidobacterium cultures.
Claude P Champagne, Yves Raymond, Jean-Paul Simon

Appl Microbiol Biotechnol· August 2012

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

Int J Food Microbiol· October 2011

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The determination of viable counts in probiotic cultures microencapsulated by spray-coating.
Claude P Champagne, Yves Raymond, Thomas A Tompkins

Food Microbiol· December 2010

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

Food Microbiol· October 2010

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The growth and recovery of an exopolysaccharide-producing Lactobacillus rhamnosus culture on growth media containing apple juice or molasses.
Claude P Champagne, Nancy J Gardner

J Gen Appl Microbiol· August 2008

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Microencapsulation of a recombinant aminopeptidase (PepN) from Lactobacillus rhamnosus S93 in chitosan-coated alginate beads.
Sorayya Azarnia, Byong H Lee, Normand Robert, Claude P Champagne

J Microencapsul· February 2008

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