P. Audet

Vitamin D₃ Fortification, Quantification, and Long-Term Stability in Cheddar and Low-Fat Cheeses

Dennis Wagner, Dérick Rousseau, Gloria Sidhom et al. · Journal of Agricultural and Food Chemistry · 2008 · 58 citations

Agriculture, Dairy Science, Food Science +17

Quantification by real-time PCR of Lactococcus lactis subsp. cremoris in milk fermented by a mixed culture

Franck Grattepanche, Christophe Lacroix, P. Audet et al. · Applied Microbiology and Biotechnology · 2004 · 56 citations

Agriculture, Dairy Science, Microbiology +16

Effects of mixed starter composition on nisin Z production by Lactococcus lactis subsp. lactis biovar. diacetylactis UL 719 during production and ripening of Gouda cheese

Mohamed Bouksaim, Christophe Lacroix, P. Audet et al. · International Journal of Food Microbiology · 2000 · 53 citations

Agriculture, Food Science, Microbiology +17

Electrical conductivity as a tool for analysing fermentation processes for production of cheese starters

J. Paquet, Christophe Lacroix, P. Audet et al. · International Dairy Journal · 2000 · 37 citations

Agriculture, Dairy Science, Food Science +14

The use of electrical conductivity to follow acidification of dairy blends

Daniel St‐Gelais, Claude P. Champagne, Florant Erepmoc et al. · International Dairy Journal · 1995 · 35 citations

Agriculture, Dairy Science, Food Science +13