Biogenic amine reduction in low-sodium Cheddar cheese: Probiotic cultures as an additional solution
Gentès, Marie-Claude, Caron, Annie, St-Gelais, Daniel
Published in International dairy journal (01.01.2024)
Published in International dairy journal (01.01.2024)
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Journal Article
Effects of milk fat substitution by canola oil on the properties of high-fat high-protein yoghurt
Giroux, Hélène J., Britten, Michel, Gentès, Marie-Claude
Published in International dairy journal (01.07.2023)
Published in International dairy journal (01.07.2023)
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Journal Article
Potential applications of pulsed electric field in cheesemaking
Gentès, Marie‐Claude, Caron, Annie, Champagne, Claude P
Published in International journal of dairy technology (01.05.2022)
Published in International journal of dairy technology (01.05.2022)
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Journal Article
Stabilization of Whey Protein Isolate−Pectin Complexes by Heat
Gentès, Marie-Claude, St-Gelais, Daniel, Turgeon, Sylvie L
Published in Journal of agricultural and food chemistry (09.06.2010)
Published in Journal of agricultural and food chemistry (09.06.2010)
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Journal Article
Probiotic Cheeses
Balthazar, Celso Fasura, Chamberland, Julien, Gentès, Marie-Claude
Published in Probiotic Foods and Beverages (2023)
Published in Probiotic Foods and Beverages (2023)
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Book Chapter
Gel formation and rheological properties of fermented milk with in situ exopolysaccharide production by lactic acid bacteria: Special issue dedicated to the 25th anniversary of the STELA Dairy Research Centre, Laval University, Quebec, Canada
GENTES, Marie-Claude, ST-GELAIS, Daniel, TURGEON, Sylvie L
Published in Dairy science & technology (2011)
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Published in Dairy science & technology (2011)
Journal Article