Some Factors Influencing the Autolysis of Lactobacillus bulgaricus and Lactobacillus casei
Kang, O.J., Vézinz, L.-P., Laberge, S., Simard, R.E.
Published in Journal of dairy science (01.03.1998)
Published in Journal of dairy science (01.03.1998)
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Simple method of purification and sequencing of a bacteriocin produced by Pediococcus acidilactici UL5
Daba, H, Lacroix, C, Huang, J, Simard, R.E, Lemieux, L
Published in Journal of applied bacteriology (01.12.1994)
Published in Journal of applied bacteriology (01.12.1994)
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Lactic acid bacteria relation to accelerated maturation of cheddar cheese
Trepanier, G. (Universite' Laval, Ste-Foy Quebec, Canada), Simard, R.E, Lee, B.H
Published in Journal of food science (01.09.1991)
Published in Journal of food science (01.09.1991)
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Production of Aminopeptidase from Skim Milk Whey Permeate Medium by Lactobacillus casei ssp. casei
Choi, H., Laleye, L., Amantea, G.F., Simard, R.E.
Published in Journal of dairy science (01.06.1996)
Published in Journal of dairy science (01.06.1996)
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Journal Article
Influence of homofermentative Lactobacilli on the microflora and soluble nitrogen components in Cheddar cheese
Lee, B.H. (Agriculture Canada, Sainte-Hyacinthe, Quebec, Canada), Laleye, L.C, Simard, R.E, Munsch, M.H, Holley, R.A
Published in Journal of food science (01.03.1990)
Published in Journal of food science (01.03.1990)
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Microtitre plate hybridization system for detection of thermophilic Campylobacter rRNA
Lamoureux, M, Fliss, I, Blais, B.W, Messier, S, Holley, R.A, Simard, R.E
Published in Journal of applied microbiology (01.02.1997)
Published in Journal of applied microbiology (01.02.1997)
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Journal Article
Accelerated maturation of Cheddar cheese: microbiology of cheeses supplemented with Lactobacillus casei subsp. casei L2A
Trepanier, G. (Universite Laval, Ste-Foy, Quebec (Canada)), El Abboudi, M, Lee, B.H, Simard, R.E
Published in Journal of food science (01.03.1992)
Published in Journal of food science (01.03.1992)
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Diffusion of Acetic and Propionic Acids from Chitosan-based Antimicrobial Packaging Films
Ouattara, B., Simard, R.E., Piette, G., Bégin, A., Holley, R.A.
Published in Journal of food science (01.08.2000)
Published in Journal of food science (01.08.2000)
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Journal Article
Accelerated maturation of cheddar cheese: influence of added lactobacilli and commercial protease on composition and texture
Trepanier, G. (Universite Laval, Ste-Foy, Quebec, Canada), El Abboudi, M, Lee, B.H, Simard, R.E
Published in Journal of food science (01.07.1992)
Published in Journal of food science (01.07.1992)
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