Get started
Author

Claude P. Champagne

Observed names: C .P. CHAMPAGNE, C P Champagne, C. Champagne, C. P. Champagne, C.P. CHAMPAGNE, C.P. Champagne, CLAUDE P. CHAMPAGNE, Champagne C., Claude Champagne, Claude P CHAMPAGNE, Claude P Champagne, Claude P.CHAMPAGNE, ClaudeP. Champagne
Observed institutions: Agriculture and Agri-Food Canada, Canadian Space Agency, Ontario Tech University, Institut de Technologie Agroalimentaire, Lallemand (Canada), Université Laval, Saint-Hyacinthe Research and Development Centre, Institut sur la nutrition et les aliments fonctionnels (INAF), McGill University
ORCID: 0000-0001-5755-1506
Observed ORCIDs: 0000-0001-5755-1506, 0000-0002-0652-3967
OpenAlex ID: A5082009529
Microencapsulation for the improved delivery of bioactive compounds into foods
2007 · Claude P Champagne, Patrick Fustier · Current Opinion in Biotechnology · 687
Challenges in the Addition of Probiotic Cultures to Foods
2005 · CLAUDE P. CHAMPAGNE, NANCY J. GARDNER, et al. · Critical Reviews in Food Science and Nutrition · 480
Recommendations for the viability assessment of probiotics as concentrated cultures and in food matrices
2011 · Claude P. Champagne, R. Paul Ross, et al. · International Journal of Food Microbiology · 394
Psychrotrophs in dairy products: Their effects and their control
1994 · Claude P. Champagne, Richard R. Laing, et al. · Critical Reviews in Food Science and Nutrition · 285
Strategies to improve the functionality of probiotics in supplements and foods
2018 · Claude P Champagne, Adriano Gomes da Cruz, et al. · Current Opinion in Food Science · 275
Antibacterial and antiviral activity of camel milk protective proteins
1992 · El Sayed I. El Agamy, Roger Ruppanner, et al. · Journal of Dairy Research · 265
Selection and characterization of mixed starter cultures for lactic acid fermentation of carrot, cabbage, beet and onion vegetable mixtures
2001 · Nancy J. Gardner, Tony Savard, et al. · International Journal of Food Microbiology · 256
Growth of probiotic bacteria and bifidobacteria in a soy yogurt formulation
2007 · E.R. Farnworth, I. Mainville, et al. · International Journal of Food Microbiology · 211
Microbial, physical and sensory properties of yogurt supplemented with lentil flour
2011 · F. Zare, J.I. Boye, et al. · Food Research International · 168
Effect of storage in a fruit drink on subsequent survival of probiotic lactobacilli to gastro-intestinal stresses
2008 · Claude P. Champagne, Nancy J. Gardner · Food Research International · 147
Immobilized Cell Technologies for the Dairy Industry
1994 · Claude P. Champagne, Christophe Lacroix, et al. · Critical Reviews in Biotechnology · 147
Selection of probiotic bacteria for the fermentation of a soy beverage in combination with Streptococcus thermophilus
2009 · C.P. Champagne, J. Green-Johnson, et al. · Food Research International · 142
Microentrapment of probiotic bacteria in a Ca2 +-induced whey protein gel and effects on their viability in a dynamic gastro-intestinal model
2005 · A. Ainsley Reid, J. C. Vuillemard, et al. · Journal of Microencapsulation · 142
The Freeze-Drying of Lactic Acid Bacteria. A Review
1991 · C.P. Champagne, N. Gardner, et al. · Canadian Institute of Food Science and Technology Journal · 142
Polyphenolic compounds as functional ingredients in cheese
2010 · Jaejoon Han, Michel Britten, et al. · Food Chemistry · 138
Membrane formation by interfacial cross‐linking of chitosan for microencapsulation of Lactococcus lactis
1993 · A. F. Groboillot, C. P. Champagne, et al. · Biotechnology and Bioengineering · 132
Effect of polymers and storage temperature on the stability of freeze-dried lactic acid bacteria
1996 · Claude P. Champagne, Francine Mondou, et al. · Food Research International · 127
Survival in Food Systems of Lactobacillus rhamnosus R011 Microentrapped in Whey Protein Gel Particles
2007 · A. Ainsley Reid, C.P. Champagne, et al. · Journal of Food Science · 112
Purification and characterization of lactoferrin, lactoperoxidase, lysozyme and immunoglobulins from camel's milk
1996 · E.I. Elagamy, R. Ruppanner, et al. · International Dairy Journal · 110
Effect of fermentation by pure and mixed cultures of Streptococcus thermophilus and Lactobacillus helveticus on isoflavone and B-vitamin content of a fermented soy beverage
2010 · Claude P. Champagne, Thomas A. Tompkins, et al. · Food Microbiology · 107
Effect of the addition of pulse ingredients to milk on acid production by probiotic and yoghurt starter cultures
2011 · F. Zare, C.P. Champagne, et al. · LWT · 106
Cheese fortification using water-in-oil-in-water double emulsions as carrier for water soluble nutrients
2012 · Hélène J. Giroux, Stéphane Constantineau, et al. · International Dairy Journal · 104
Effect of medium supplementation on exopolysaccharide production by Lactobacillus rhamnosus RW-9595M in whey permeate
2002 · M.G. Macedo, C. Lacroix, et al. · International Dairy Journal · 103
Antimicrobial Action of Hydrolyzed Chitosan against Spoilage Yeasts and Lactic Acid Bacteria of Fermented Vegetables
2002 · Tony Savard, Carole Beaulieu, et al. · Journal of Food Protection · 102
Effect of cheese containing gamma-aminobutyric acid-producing lactic acid bacteria on blood pressure in men
2013 · Kat Pouliot-Mathieu, Catherine Gardner-Fortier, et al. · PharmaNutrition · 97
Works count: 222
Citation count: 9,632
H-index: 52
I10-index: 158
Year
Topic
Type