Gisèle LaPointe

The effect of apple pomace on the texture, rheology and microstructure of set type yogurt

Xinya Wang, Eleana Kristo, Gisèle LaPointe · Food Hydrocolloids · 2019 · 234 citations

Food Chemistry, Food Structure, Food Microstructure +7

Adding apple pomace as a functional ingredient in stirred-type yogurt and yogurt drinks

Xinya Wang, Eleana Kristo, Gisèle LaPointe · Food Hydrocolloids · 2019 · 212 citations

Food Chemistry, Health Sciences, Functional Ingredient +3

Production of Exopolysaccharide by <i>Lactobacillus rhamnosus</i> R and Analysis of Its Enzymatic Degradation during Prolonged Fermentation

Phuong Lan Pham, Isabelle Dupont, Denis Roy et al. · Applied and Environmental Microbiology · 2000 · 207 citations · Full text

MICs of Mutacin B-Ny266, Nisin A, Vancomycin, and Oxacillin against Bacterial Pathogens

Marilaine Mota‐Meira, Gisèle LaPointe, Christophe Lacroix et al. · Antimicrobial Agents and Chemotherapy · 2000 · 175 citations · Full text

Molecular analysis of bacterial population structure and dynamics during cold storage of untreated and treated milk

Eric Andriamahery Rasolofo, Daniel St‐Gelais, Gisèle LaPointe et al. · International Journal of Food Microbiology · 2010 · 132 citations

Shelf Life, Microbial Contamination, Food Spoilage +7