C. Champagne
Agriculture and Agri-Food Canada
- Papers in database
- 8
- Primary author
- 5 papers
- Years active
- 1994 – 2022
- Total publications
- 217
- Total citations
- 8,296
- h-index
- 50
Research Areas
- Probiotics and Fermented Foods
- Microbial Metabolites in Food Biotechnology
- Protein Hydrolysis and Bioactive Peptides
- Proteins in Food Systems
- Gut microbiota and health
Papers (8)
- 2022Primary authorStrategies to improve the survival of probiotic Lacticaseibacillus rhamnosus R0011 during the production and storage of granola bars.10.1139/cjm-2021-0130
- 2017Primary authorEffects of production methods and protective ingredients on the viability of probiotic Lactobacillus rhamnosus R0011 in air-dried alginate beads.10.1139/cjm-2016-0349
- 2015Primary authorImpact of a yogurt matrix and cell microencapsulation on the survival of Lactobacillus reuteri in three in vitro gastric digestion procedures.10.3920/BM2014.0162
- 2010Primary authorEffect of fermentation by pure and mixed cultures of Streptococcus thermophilus and Lactobacillus helveticus on isoflavone and B-vitamin content of a fermented soy beverage.10.1016/j.fm.2010.06.003
- 2008Primary authorViability of Lactobacillus rhamnosus R0011 in an apple-based fruit juice under simulated storage conditions at the consumer level.10.1111/j.1750-3841.2008.00775.x
- 2003Growth of Lactobacillus paracasei ssp. paracasei on tofu whey.10.1016/S0168-1605(03)00109-0
- 2000The production of mixed cultures containing strains of Lactococcus lactis, Leuconostoc cremoris and Lactobacillus rhamnosus, on commercial starter media10.1038/sj.jim.7000105
- 1994Microencapsulation of Lactococcus lactis subsp. cremoris.10.3109/02652049409040450