Sylvain Norton - Concepedia

Author

Sylvain Norton

Université Laval

Also Known As

S. Norton, S.J. Norton, Sylvain Norton

Publications

509

Citations

H-Index

Concepts

All Affiliations

Université Laval

About

Sylvain Norton is an author at Université Laval specializing in biotechnology, engineering, and biochemical engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	4	4	119
2	Health Sciences	3	3	160
3	Medicine	1	1	104
4	Biochemistry	1	1	30
5	Biomedical Engineering	1	1	11

Sylvain Norton

Publications

459

Citations

H-Index

Page 1

	Year	Citations
Physiological effects of yeast cell immobilization: Applications for brewing Sylvain Norton, Tony D’Amore Enzyme and Microbial Technology BiotechnologyYeastImmobilized EnzymeEnzyme ImmobilizationYeast Cell Immobilization	1994	134
Kinetic study of continuous whey permeate fermentation by immobilized Lactobacillus helveticus for lactic acid production Sylvain Norton, Christophe Lacroix, Jean-Christophe Vuillemard Enzyme and Microbial Technology BiomanufacturingFood FermentationLactic Acid BacteriaBiochemical EngineeringBiotechnology	1994	104
Ethanol tolerance of immobilized brewers' yeast cells Sylvain Norton, Kenneth Watson, Tony D’Amore Applied Microbiology and Biotechnology BioenergeticsYeastBiotechnologyEthanol Tolerance	1995	72
In situ microscopy observation of liquid flow, zirconia growth, and CO bubble formation during high temperature oxidation of zirconium diboride–silicon carbide Sindhura Gangireddy, Sigrún N. Karlsdóttir, Sylvain Norton, Journal of the European Ceramic Society Materials EngineeringMaterials ScienceChemical EngineeringEngineeringOxidation Resistance	2010	52
Reduction of Yeast Extract Supplementation in Lactic Acid Fermentation of Whey Permeate by Immobllized Cell Technology Sylvain Norton, Christophe Lacroix, Jean-Christophe Vuillemard Journal of Dairy Science	1994	30
Effect of pH on the morphology OF<i>Lactobacillus helveticus</i>in free‐cell batch and immobilized‐cell continuous fermentation Sylvain Norton, Christophe Lacroix, Jean-Christophe Vuillemard Food Biotechnology EngineeringFood FermentationBiochemistryIn Vitro FermentationHealth Sciences	1993	30
Gellan gum gel as entrapment matrix for high temperature fermentation processes: A rheological study Sylvain Norton, Christophe Lacroix Biotechnology Techniques Biopolymer GelHigh Temperature FermentationEngineeringIn Vitro FermentationBiotechnology	1990	26
Continuous pilot plant–scale immobilization of yeast in κ‐carrageenan gel beads C. Decamps, Sylvain Norton, Denis Poncelet, AIChE Journal EngineeringBiofabricationBiomedical Engineeringκ‐Carrageenan Gel BeadsStatic Mixer	2004	11

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