Monique Lacroix - Concepedia

Author

Monique Lacroix

Institut National de la Recherche Scientifique

Also Known As

M Lacroix, M. Lacroix, Monique Lacroix

Publications

394

Citations

H-Index

Concepts

All Affiliations

Institut National de la Recherche Scientifique Université du Québec à Montréal Agriculture and Agri-Food Canada

About

Monique Lacroix is an author at Institut National de la Recherche Scientifique specializing in biochemistry, food engineering, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	5	5	111
2	Health Sciences	5	5	117
3	Biochemistry	5	5	181
4	Medicine	3	3	107
5	Natural Sciences	1	1	23

Monique Lacroix

Publications

357

Citations

H-Index

Page 1

	Year	Citations
Enrichment of cheese with bioactive lipophilic compounds Iulia Stratulat, Michel Britten, Stéphane Salmieri, Journal of Functional Foods EngineeringBiochemistryBiochemical EngineeringBiotechnologyFood Microbiology	2014	52
Effect of gamma irradiation on the microbiological quality and on the functional properties of proteins in dry red kidney beans (Phaseolus vulgaris) M.K Dogbevi, Caroline Vachon, Monique Lacroix Radiation Physics and Chemistry Food ChemistryFunctional PropertiesPhaseolus VulgarisBiochemistryGamma Irradiation	2000	43
Prevention of lipid radiolysis by natural antioxidants from rosemary (Rosmarinus officinalis L.) and thyme (Thymus vulgaris L.) Monique Lacroix, Wanda Smoragiewicz, L. Pazdernik, Food Research International Lipid RadiolysisRosmarinus Officinalis L.MedicineNutraceutical IngredientNatural Antioxidants	1997	40
Interactions of phenolic compounds with milk proteins Jaejoon Han, Yoonjee Chang, Michel Britten, European Food Research and Technology Food ChemistryPhenolic CompoundsFood Bioactive CompoundBiochemistryPolyphenolics	2019	39
γ-Irradiation Influence on the Structure and Properties of Calcium Caseinate−Whey Protein Isolate Based Films. Part 2. Influence of Polysaccharide Addition and Radiation Treatment on the Structure and Functional Properties of the Films Krystyna Cieśla, Stéphane Salmieri, Monique Lacroix Journal of Agricultural and Food Chemistry	2006	36
Protein-based coatings on peanut to minimise oil migration Jaejoon Han, Simon Bourgeois, Monique Lacroix Food Chemistry Food ChemistryEdible FilmAlternative Protein SourceProtein EngineeringFood Engineering	2008	29
Free Radical-Scavenging Properties and Antioxidant Activity of Fractions from Cranberry Products S. Caillet, G. Lorenzo, J. Côté, Food and Nutrition Sciences Food ChemistryPolyphenolicsBiochemistryIntermediate Polarity FractionMedicine	2012	24
Effect of the addition of CMC on the aggregation behaviour of proteins Hongshi Yu, S.F. Sabato, G. D’Aprano, Radiation Physics and Chemistry Protein ChemistryBiochemistryProtein AssemblyProtein FoldingNatural Sciences	2004	23
Physiological and antimicrobial properties of a novel nanoemulsion formulation containing mixed surfactant and essential oils: Optimization modeling by response surface methodology Jumana Mahmud, Peter Muranyi, Shiv Shankar, Colloids and Surfaces A Physicochemical and Engineering Aspects NanomedicineChemical EngineeringEngineeringResponse Surface MethodologyMicroemulsion	2024	23
Fabrication of heat-stable composite microparticles from egg and whey proteins and their application in emulsion stabilization Zahra Allahdad, Stéphane Salmieri, Monique Lacroix Food Hydrocolloids Materials ScienceHeat-stable Composite MicroparticlesFood ColloidEngineeringEmulsion Stabilization	2023	13

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