Document quand l'auteur est "Britten, Michel"

Han, Jaejoon; Chang, Yoonjee; Britten, Michel; St-Gelais, Daniel; Champagne, Claude P.; Fustier, Patrick et Lacroix, Monique ORCID: https://orcid.org/0000-0002-2042-4033 (2019). Interactions of phenolic compounds with milk proteins European Food Research and Technology , vol. 245 . pp. 1881-1888. DOI: 10.1007/s00217-019-03293-1.

Stratulat, Iulia; Britten, Michel; Salmieri, Stéphane; Fustier, Patrick; St-Gelais, Daniel; Champagne, Claude P. et Lacroix, Monique (2015). Enrichment of cheese with vitamin D3 and vegetable omega-3 Journal of Functional Foods , vol. 13 . pp. 300-307. DOI: 10.1016/j.jff.2015.01.004.

Amine, Khalie Mahamad; Champagne, Claude P.; Salmieri, Stéphane; Britten, Michel; St-Gelais, Daniel; Fustier, Patrick et Lacroix, Monique (2014). Effect of palmitoylated alginate microencapsulation on viability of Bifidobacterium longum during freeze-drying LWT - Food Science and Technology , vol. 56 , nº 1. pp. 111-117. DOI: 10.1016/j.lwt.2013.11.003.

Stratulat, Iulia; Britten, Michel; Salmieri, Stéphane; Fustier, Patrick; St-Gelais, Daniel; Champagne, Claude P. et Lacroix, Monique (2014). Enrichment of cheese with bioactive lipophilic compounds Journal of Functional Foods , vol. 6 , nº 1. pp. 48-59. DOI: 10.1016/j.jff.2013.11.023.

Amine, Khalie Mahamad; Champagne, Claude P.; Raymond, Yves; St-Gelais, Daniel; Britten, Michel; Fustier, Patrick; Salmieri, Stéphane et Lacroix, Monique (2014). Survival of microencapsulated Bifidobacterium longum in Cheddar cheese during production and storage Food Control , vol. 37 , nº 1. pp. 193-199. DOI: 10.1016/j.foodcont.2013.09.030.

Stratulat, Iulia; Britten, Michel; Salmieri, Stéphane; St-Gelais, Daniel; Champagne, Claude P.; Fustier, Patrick et Lacroix, Monique (2013). Encapsulation of coenzyme Q10 in a simple emulsion-based nutraceutical formulation and application in cheese manufacturing Food Chemistry , vol. 141 , nº 3. pp. 2707-2712. DOI: 10.1016/j.foodchem.2013.05.057.

Giroux, Hélène J.; Constantineau, Stéphane; Fustier, Patrick; Champagne, Claude P.; St-Gelais, Daniel; Lacroix, Monique et Britten, Michel (2013). Cheese fortification using water-in-oil-in-water double emulsions as carrier for water soluble nutrients International Dairy Journal , vol. 29 , nº 2. pp. 107-114. DOI: 10.1016/j.idairyj.2012.10.009.

Giroux, Hélène J.; De Grandpre, Guillaume; Fustier, Patrick; Champagne, Claude P.; St-Gelais, Daniel; Lacroix, Monique et Britten, Michel (2013). Production and characterization of Cheddar-type cheese enriched with green tea extract Dairy Science & Technology , vol. 93 , nº 3. pp. 241-254. DOI: 10.1007/s13594-013-0119-4.

Han, Jaejoon; Britten, Michel; St-Gelais, Daniel; Champagne, Claude P.; Fustier, Patrick; Salmieri, Stéphane et Lacroix, Monique ORCID: https://orcid.org/0000-0002-2042-4033 (2011). Effect of polyphenolic ingredients on physical characteristics of cheese Food Research International , vol. 44 , nº 1. pp. 494-497. DOI: 10.1016/j.foodres.2010.10.026.

Fortin, Marie-Hélène; Champagne, Claude P.; St-Gelais, Daniel; Britten, Michel; Fustier, Patrick et Lacroix, Monique ORCID: https://orcid.org/0000-0002-2042-4033 (2011). Effect of time of inoculation, starter addition, oxygen level and salting on the viability of probiotic cultures during Cheddar cheese production International Dairy Journal , vol. 21 , nº 2. pp. 75-82. DOI: 10.1016/j.idairyj.2010.09.007.

Han, Jaejoon; Britten, Michel; St-Gelais, Daniel; Champagne, Claude P.; Fustier, Patrick; Salmieri, Stéphane et Lacroix, Monique ORCID: https://orcid.org/0000-0002-2042-4033 (2011). Polyphenolic compounds as functional ingredients in cheese Food Chemistry , vol. 124 , nº 4. pp. 1589-1594. DOI: 10.1016/j.foodchem.2010.08.021.

Fortin, Marie-Hélène; Champagne, Claude P.; St-Gelais, Daniel; Britten, Michel; Fustier, Patrick et Lacroix, Monique ORCID: https://orcid.org/0000-0002-2042-4033 (2011). Viability of Bifidobacterium longum in cheddar cheese curd during manufacture and storage: effect of microencapsulation and point of inoculation Dairy Science & Technology , vol. 91 , nº 5. pp. 599-614. DOI: 10.1007/s13594-011-0034-5.