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Items: 23

1.

In vivo screening of multiple bacterial strains identifies Lactobacillus rhamnosus Lb102 and Bifidobacterium animalis ssp. lactis Bf141 as probiotics that improve metabolic disorders in a mouse model of obesity.

Le Barz M, Daniel N, Varin TV, Naimi S, Demers-Mathieu V, Pilon G, Audy J, Laurin É, Roy D, Urdaci MC, St-Gelais D, Fliss I, Marette A.

FASEB J. 2019 Apr;33(4):4921-4935. doi: 10.1096/fj.201801672R. Epub 2018 Dec 31.

PMID:
30596521
2.

Individual and sequential effects of stirring, smoothing, and cooling on the rheological properties of nonfat yogurts stirred with a technical scale unit.

Guénard-Lampron V, St-Gelais D, Villeneuve S, Turgeon SL.

J Dairy Sci. 2019 Jan;102(1):190-201. doi: 10.3168/jds.2018-14565. Epub 2018 Oct 19.

PMID:
30343906
3.

Short communication: Production of cottage cheese fortified with vitamin D.

Crevier B, Bélanger G, Vuillemard JC, St-Gelais D.

J Dairy Sci. 2017 Jul;100(7):5212-5216. doi: 10.3168/jds.2016-12308. Epub 2017 May 3.

4.

Technical note: Vitamin D-fortified Cheddar type cheese produced from concentrated milk.

Boivin-Piché J, Vuillemard JC, St-Gelais D.

J Dairy Sci. 2016 Jun;99(6):4140-4145. doi: 10.3168/jds.2015-10567. Epub 2016 Apr 6.

5.

Efficacy of two Staphylococcus aureus phage cocktails in cheese production.

El Haddad L, Roy JP, Khalil GE, St-Gelais D, Champagne CP, Labrie S, Moineau S.

Int J Food Microbiol. 2016 Jan 18;217:7-13. doi: 10.1016/j.ijfoodmicro.2015.10.001. Epub 2015 Oct 5.

PMID:
26476571
6.

Improving the safety of Staphylococcus aureus polyvalent phages by their production on a Staphylococcus xylosus strain.

El Haddad L, Ben Abdallah N, Plante PL, Dumaresq J, Katsarava R, Labrie S, Corbeil J, St-Gelais D, Moineau S.

PLoS One. 2014 Jul 25;9(7):e102600. doi: 10.1371/journal.pone.0102600. eCollection 2014.

8.

Encapsulation of coenzyme Q10 in a simple emulsion-based nutraceutical formulation and application in cheese manufacturing.

Stratulat I, Britten M, Salmieri S, St-Gelais D, Champagne CP, Fustier P, Lacroix M.

Food Chem. 2013 Dec 1;141(3):2707-12. doi: 10.1016/j.foodchem.2013.05.057. Epub 2013 May 24.

PMID:
23871014
9.

Characterization of the fungal microflora in raw milk and specialty cheeses of the province of Quebec.

Lavoie K, Touchette M, St-Gelais D, Labrie S.

Dairy Sci Technol. 2012 Sep;92(5):455-468. Epub 2011 Dec 29.

10.

The composition of Camembert cheese-ripening cultures modulates both mycelial growth and appearance.

Lessard MH, Bélanger G, St-Gelais D, Labrie S.

Appl Environ Microbiol. 2012 Mar;78(6):1813-9. doi: 10.1128/AEM.06645-11. Epub 2012 Jan 13.

11.

Characterization of aromatic properties of old-style cheese starters.

Lacroix N, St-Gelais D, Champagne CP, Fortin J, Vuillemard JC.

J Dairy Sci. 2010 Aug;93(8):3427-41. doi: 10.3168/jds.2009-2795.

12.

Stabilization of whey protein isolate-pectin complexes by heat.

Gentès MC, St-Gelais D, Turgeon SL.

J Agric Food Chem. 2010 Jun 9;58(11):7051-8. doi: 10.1021/jf100957b.

PMID:
20462219
13.

Molecular analysis of bacterial population structure and dynamics during cold storage of untreated and treated milk.

Rasolofo EA, St-Gelais D, LaPointe G, Roy D.

Int J Food Microbiol. 2010 Mar 31;138(1-2):108-18. doi: 10.1016/j.ijfoodmicro.2010.01.008. Epub 2010 Jan 20.

PMID:
20137820
14.

Production of fresh Cheddar cheese curds with controlled postacidification and enhanced flavor.

St-Gelais D, Lessard J, Champagne CP, Vuillemard JC.

J Dairy Sci. 2009 May;92(5):1856-63. doi: 10.3168/jds.2008-1761.

15.

Fat-free yogurt made using a galactose-positive exopolysaccharide-producing recombinant strain of Streptococcus thermophilus.

Robitaille G, Tremblay A, Moineau S, St-Gelais D, Vadeboncoeur C, Britten M.

J Dairy Sci. 2009 Feb;92(2):477-82. doi: 10.3168/jds.2008-1312.

16.

Butter making from caprine creams: effect of washing treatment on phospholipids and milk fat globule membrane proteins distribution.

Lamothe S, Robitaille G, St-Gelais D, Britten M.

J Dairy Res. 2008 Nov;75(4):439-43. doi: 10.1017/S002202990800349X. Epub 2008 Jul 14.

PMID:
18620616
17.

Short communication: extraction of beta-casein from goat milk.

Lamothe S, Robitaille G, St-Gelais D, Britten M.

J Dairy Sci. 2007 Dec;90(12):5380-2.

18.

Galactose metabolism and capsule formation in a recombinant strain of Streptococcus thermophilus with a galactose-fermenting phenotype.

Robitaille G, Moineau S, St-Gelais D, Vadeboncoeur C, Britten M.

J Dairy Sci. 2007 Sep;90(9):4051-7.

19.

Detection and quantification of capsular exopolysaccharides from Streptococcus thermophilus using lectin probes.

Robitaille G, Moineau S, St-Gelais D, Vadeboncoeur C, Britten M.

J Dairy Sci. 2006 Nov;89(11):4156-62.

20.

Growth and morphology of thermophilic dairy starters in alginate beads.

Lamboley L, St-Gelais D, Champagne CP, Lamoureux M.

J Gen Appl Microbiol. 2003 Jun;49(3):205-14.

21.

Physicochemical properties and bacterial resistance of biodegradable milk protein films containing agar and pectin.

Letendre M, D'Aprano G, Lacroix M, Salmieri S, St-Gelais D.

J Agric Food Chem. 2002 Oct 9;50(21):6017-22.

PMID:
12358474
22.

Mechanical and structural properties of milk protein edible films cross-linked by heating and gamma-irradiation.

Vachon C, Yu HL, Yefsah R, Alain R, St-Gelais D, Lacroix M.

J Agric Food Chem. 2000 Aug;48(8):3202-9.

PMID:
10956092
23.

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