R.E. Simard - Concepedia

Author

R.E. Simard

Also Known As

R E Simard, R SIMARD, R Simard, R. E. SIMARD, R. E. Simard, R. Simard, R.E Simard, R.E. SIMARD, R.E. Simard, RONALD E. SIMARD

160

Publications

5.3K

Citations

H-Index

114

Concepts

All Affiliations

Université Laval Agriculture and Agri-Food Canada Universitat Politècnica de València

About

R.E. Simard is an author at Université Laval specializing in microbiology, health sciences, and food microbiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	23	38	1.3K
2	Engineering	18	20	943
3	Medicine	16	22	1.3K
4	Education	2	2	25
5	Natural Sciences	2	2	53

R.E. Simard

Publications

4.7K

Citations

H-Index

Page 1

	Year	Citations
Antibacterial activity of selected fatty acids and essential oils against six meat spoilage organisms Blaise Ouattara, R.E. Simard, Richard A. Holley, International Journal of Food Microbiology Fatty AcidsAntibacterial ActivityMeat Spoilage OrganismsFood MicrobiologyAntibacterial Agent	1997	598
Inhibition of surface spoilage bacteria in processed meats by application of antimicrobial films prepared with chitosan Blaise Ouattara, R.E. Simard, G. Piette, International Journal of Food Microbiology Microbial InactivationEdible FilmFood SpoilageProcessed MeatsFood Microbiology	2000	516
Diffusion of Acetic and Propionic Acids from Chitosan‐based Antimicrobial Packaging Films B. Ouattara, R.E. Simard, G. Piette, Journal of Food Science Chemical EngineeringAntimicrobial PackagingEngineeringDiffusion ResistanceEdible Packaging	2000	277
Detection and activity of a bacteriocin produced by Leuconostoc mesenteroides H. Daba, Shunmugiah Karutha Pandian, Jean Gosselin, Applied and Environmental Microbiology Antimicrobial SusceptibilityAntibioticsBacteriologyFood MicrobiologyL. Mesenteroides Ul5	1991	210
Nutrient composition, protein quality and antinutritional factors of some varieties of dry beans (Phaseolus vulgaris) grown in Burundi Zacharie Barampama, R.E. Simard Food Chemistry NutritionEngineeringPhaseolus VulgarisNutrient CompositionAnimal Nutrition	1993	149
Microbial Changes in Shredded Iceberg Lettuce Stored under Controlled Atmospheres M.I. Barriga, G. TRACHY, C. Willemot, Journal of Food Science Shredded Iceberg LettuceFood PreservationFood Processing FacilitiesVisual QualityFood Storage	1991	132
Evolution of Free Amino Acids during the Ripening of Cheddar Cheese Containing Added Lactobacilli Strains Rosa Puchades, Louis Lemieux, R.E. Simard Journal of Food Science Abstract Cheddar CheeseFree Amino AcidsDifferent Maturation TemperaturesFood FermentationBiochemistry	1989	123
Effects of soaking, cooking and fermentation on composition, in-vitro starch digestibility and nutritive value of common beans Zacharie Barampama, R.E. Simard Plant Foods for Human Nutrition NutritionFood CompositionIn Vitro FermentationCommon BeansNutritive Value	1995	118
Oligosaccharides, Antinutritional Factors, and Protein Digestibility of Dry Beans as Affected by Processing Zacharie Barampama, R.E. Simard Journal of Food Science NutritionNutritive ValueTrypsin InhibitorAgricultural EconomicsFood Chemistry	1994	102
Simple method of purification and sequencing of a bacteriocin produced by Pediococcus acidilactici UL5 H. Daba, Christophe Lacroix, Jun Huang, Journal of Applied Bacteriology	1994	93

Page 1