1. Antimicrobial activity of buttermilk and lactoferrin peptide extracts on poultry pathogens. Issue 4 (15th November 2016) Authors: Jean, Catherine; Boulianne, Martine; Britten, Michel; Robitaille, Gilles Journal: Journal of dairy research Issue: Volume 83:Issue 4(2016) Page Start: 497 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Antioxidant activity and nutrient release from polyphenol-enriched cheese in a simulated gastrointestinal environment. Issue 3 (2nd March 2016) Authors: Lamothe, Sophie; Langlois, Ariane; Bazinet, Laurent; Couillard, Charles; Britten, Michel Journal: Food & function Issue: Volume 7:Issue 3(2016) Page Start: 1634 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Antioxidant activity of milk and polyphenol-rich beverages during simulated gastrointestinal digestion of linseed oil emulsions. (August 2019) Authors: Lamothe, Sophie; Guérette, Cassandra; Dion, Frédéric; Sabik, Hassan; Britten, Michel Journal: Food research international Issue: Volume 122(2019) Page Start: 149 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Characterization of buttermilk serum fractions and their effect on rennet-induced coagulation of casein micelle dispersions. (January 2018) Authors: Gauvin, Marie-Pierre; Pouliot, Yves; Britten, Michel Journal: International dairy journal Issue: Volume 76(2018) Page Start: 10 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Characterization of Canadian propolis fractions obtained from two-step sequential extraction. Issue 1 (January 2015) Authors: Cottica, Solange M.; Sabik, Hassan; Antoine, Céline; Fortin, Jacinthe; Graveline, Nancy; Visentainer, Jesuí V.; Britten, Michel Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 60:Issue 1(2015:Jan.) Page Start: 609 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Combined effect of denatured whey protein concentrate level and fat level in milk on rennet gel properties. (April 2016) Authors: Perreault, Véronique; Turcotte, Olivier; Morin, Pierre; Pouliot, Yves; Britten, Michel Journal: International dairy journal Issue: Volume 55(2016:Apr.) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Controlled release of casein-derived peptides in the gastrointestinal environment by encapsulation in water-in-oil-in-water double emulsions. (June 2016) Authors: Giroux, Hélène J.; Robitaille, Gilles; Britten, Michel Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 69(2016) Page Start: 225 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Drainage and demineralisation of model cheeses made from reverse osmosis concentrates. (April 2020) Authors: Fournier, Isabelle; Britten, Michel; Pouliot, Yves Journal: International dairy journal Issue: Volume 103(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Effect of calcium enrichment of Cheddar cheese on its structure, in vitro digestion and lipid bioaccessibility. (February 2016) Authors: Ayala-Bribiesca, Erik; Lussier, Martine; Chabot, Denise; Turgeon, Sylvie L.; Britten, Michel Journal: International dairy journal Issue: Volume 53(2016:Feb.) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Effect of cheese composition and cheese-making conditions on salt and moisture transfer during brining. (June 2022) Authors: Giroux, Hélène J.; Lemaire, Noémie; Britten, Michel Journal: International dairy journal Issue: Volume 129(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗