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Interactions of phenolic compounds with milk proteins
Jaejoon Han
,
Yoonjee Chang
,
Michel Britten
,
Daniel St-Gelais
,
Claude Champagne
,
et al.
Journal articles
hal-03590290v1
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Production and characterization of Cheddar-type cheese enriched with green tea extract
Hélène J. Giroux
,
Guillaume de Grandpré
,
Patrick Fustier
,
Claude P. Champagne
,
Daniel St-Gelais
,
et al.
Journal articles
pasteur-01133255v1
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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
,
et al.
Journal articles
pasteur-01132257v1
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Viability of bifidobacterium longum in cheddar cheese curd during manufacture and storage: effect of microencapsulation and point of inoculation
Marie-Hélène Fortin
,
Claude P. Champagne
,
Daniel St-Gelais
,
Michel Britten
,
Patrick Fustier
,
et al.
Journal articles
pasteur-00726647v1
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Enrichment of cheese with vitamin D3 and vegetable omega-3
Iulia Stratulat
,
Michel Britten
,
Stephane Salmieri
,
Patrick Fustier
,
Daniel St-Gelais
,
et al.
Journal articles
pasteur-01352663v1
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Polyphenolic compounds as functional ingredients in cheese
Han Jaejoon
,
Britten Michel
,
Daniel St-Gelais
,
Claude P. Champagne
,
Patrick Fustier
,
et al.
Journal articles
istex
pasteur-00819405v1
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Effect of time of inoculation, starter addition, oxygen level and salting on the viability of probiotic cultures during Cheddar cheese production
Marie-Hélène Fortin
,
Claude P. Champagne
,
Daniel St-Gelais
,
Michel Britten
,
Patrick Fustier
,
et al.
Journal articles
istex
pasteur-00739118v1
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