يعرض 1 - 20 نتائج من 50 نتيجة بحث عن '"Vuillemard, J. C."', وقت الاستعلام: 0.56s تنقيح النتائج
  1. 1
    Academic Journal
    Characterization of enzyme immobilization in liposomes prepared from proliposomes

    المؤلفون: Dufour, P., Vuillemard, J. C., Laloy, E., Simard, R. E.

    المصدر: Journal of Microencapsulation ; volume 13, issue 2, page 185-194 ; ISSN 0265-2048 1464-5246

    الاتاحة: http://dx.doi.org/10.3109/02652049609052906
    http://www.tandfonline.com/doi/pdf/10.3109/02652049609052906

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  2. 2
    Academic Journal
    Large-Scale Blood Substitute Production Using a Microfluidizer

    المؤلفون: Vivier, A., Vuillemard, J. C., Ackermann, H. W., Poncelet, D.

    المصدر: Biomaterials, Artificial Cells and Immobilization Biotechnology ; volume 20, issue 2-4, page 377-397 ; ISSN 1055-7172

    الاتاحة: http://dx.doi.org/10.3109/10731199209119658
    http://www.tandfonline.com/doi/pdf/10.3109/10731199209119658

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  3. 3
    Academic Journal
    Immobilization of α‐chymotrypsin and trypsin on different agarose gels

    المؤلفون: Gauthier, S.F., Vuillemard, J.‐C., Lizotte, N.

    المصدر: Food Biotechnology ; volume 5, issue 2, page 105-117 ; ISSN 0890-5436 1532-4249

    الاتاحة: http://dx.doi.org/10.1080/08905439109549796
    http://www.tandfonline.com/doi/pdf/10.1080/08905439109549796

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  4. 4
    Academic Journal
    Gamma-aminobutyric acid-producing abilities of lactococcal strains isolated from old-style cheese starters

    المؤلفون: Lacroix, N., St-Gelais, D., Champagne, C. P., Vuillemard, J. C.

    المصدر: Dairy Science & Technology ; volume 93, issue 3, page 315-327 ; ISSN 1958-5586 1958-5594

    الاتاحة: http://dx.doi.org/10.1007/s13594-013-0127-4
    http://link.springer.com/content/pdf/10.1007/s13594-013-0127-4.pdf
    http://link.springer.com/article/10.1007/s13594-013-0127-4/fulltext.html
    http://link.springer.com/content/pdf/10.1007/s13594-013-0127-4

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  5. 5
    Academic Journal
    Microentrapment of probiotic bacteria in a Ca 2 + -induced whey protein gel and effects on their viability in a dynamic gastro-intestinal model

    المؤلفون: Ainsley Reid, A., Vuillemard, J. C., Britten, M., Arcand, Y., Farnworth, E., Champagne, C. P.

    المصدر: Journal of Microencapsulation ; volume 22, issue 6, page 603-619 ; ISSN 0265-2048 1464-5246

    الاتاحة: http://dx.doi.org/10.1080/02652040500162840
    http://www.tandfonline.com/doi/pdf/10.1080/02652040500162840

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  6. 6
    Academic Journal
    Impact of Autolytic and Proteolytic Lactobacilli and Nisin‐Producing Culture on Proteolysis and Sensory Characteristics in Cheddar Cheese

    المؤلفون: SALLAMI, L., KHEADR, E. E., FLISS, I., VUILLEMARD, J. C.

    المصدر: Journal of Food Science ; volume 69, issue 1 ; ISSN 0022-1147 1750-3841

    الاتاحة: http://dx.doi.org/10.1111/j.1365-2621.2004.tb17851.x
    https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.2004.tb17851.x
    http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2004.tb17851.x/fullpdf

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  7. 7
    Academic Journal
    Acceleration of Cheddar Cheese Lipolysis by Using Liposome‐entrapped Lipases

    المؤلفون: Kheadr, E.E., Vuillemard, J.‐C., El‐Deeb, S.A.

    المصدر: Journal of Food Science ; volume 67, issue 2, page 485-492 ; ISSN 0022-1147 1750-3841

    الاتاحة: http://dx.doi.org/10.1111/j.1365-2621.2002.tb10624.x
    https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.2002.tb10624.x
    http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2002.tb10624.x/fullpdf

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  8. 8
    Academic Journal
    Lipase‐catalyzed synthesis of waxes from milk fat and oleyl alcohol

    المؤلفون: Poisson, L., Jan, S., Vuillemard, J. C., Sarazin, C., Séguin, J. P., Barbotin, J. N., Ergan, F.

    المصدر: Journal of the American Oil Chemists' Society ; volume 76, issue 9, page 1017-1021 ; ISSN 0003-021X 1558-9331

    الاتاحة: http://dx.doi.org/10.1007/s11746-999-0198-9
    https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1007%2Fs11746-999-0198-9
    http://link.springer.com/content/pdf/10.1007/s11746-999-0198-9.pdf
    http://link.springer.com/article/10.1007/s11746-999-0198-9/fulltext.html
    http://link.springer.com/content/pdf/10.1007/s11746-999-0198-9

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  9. 9
    Academic Journal
    Stability of Shredded Mozzarella Cheese Under Modified Atmospheres

    المؤلفون: Eliot, S. C., Vuillemard, J.‐C., Emond, J.‐P.

    المصدر: Journal of Food Science ; volume 63, issue 6, page 1075-1080 ; ISSN 0022-1147 1750-3841

    الاتاحة: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15858.x
    https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1998.tb15858.x
    http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1998.tb15858.x/fullpdf

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  10. 10
    Academic Journal
    Continuous mixed strain mesophilic lactic starter production in supplemented whey permeate medium using immobilized cell technology

    المؤلفون: Lamboley, L., Lacroix, C., Champagne, C. P., Vuillemard, J. C.

    المصدر: Biotechnology and Bioengineering ; volume 56, issue 5, page 502-516 ; ISSN 0006-3592 1097-0290

    الاتاحة: http://dx.doi.org/10.1002/(sici)1097-0290(19971205)56:5%3C502::aid-bit4%3E3.0.co%3B2-m
    https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2F(SICI)1097-0290(19971205)56:5%3C502::AID-BIT4%3E3.0.CO%3B2-M
    https://onlinelibrary.wiley.com/doi/full/10.1002/(SICI)1097-0290(19971205)56:5%3C502::AID-BIT4%3E3.0.CO%3B2-M

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  11. 11
    Academic Journal
    Autolytic properties and aminopeptidase activities of lactic acid bacteria

    المؤلفون: Dako, E., El Soda, M., Vuillemard, J.-C., Simard, R.E.

    المصدر: Food Research International ; volume 28, issue 5, page 503-509 ; ISSN 0963-9969

    الاتاحة: http://dx.doi.org/10.1016/0963-9969(95)00032-1
    https://api.elsevier.com/content/article/PII:0963996995000321?httpAccept=text/xml
    https://api.elsevier.com/content/article/PII:0963996995000321?httpAccept=text/plain

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  12. 12
    Academic Journal
    Recent advances in the large-scale production of lipid vesicles for use in food products: microfluidization

    المؤلفون: Vuillemard, J.-C.

    المصدر: Journal of Microencapsulation ; volume 8, issue 4, page 547-562 ; ISSN 0265-2048 1464-5246

    الاتاحة: http://dx.doi.org/10.3109/02652049109021878
    http://www.tandfonline.com/doi/pdf/10.3109/02652049109021878

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  13. 13
    Academic Journal
    Long-Term Mechanical and Biological Stability of an Immobilized Cell Reactor for Continuous Mixed-Strain Mesophilic Lactic Starter Production in Whey Permeate.

    المؤلفون: Lamboley, L., Lacroix, C., Artignan, J. M., Champagne, C. P., Vuillemard, J. C.

    المصدر: Biotechnology Progress; 1999, Vol. 15 Issue 4, p646-654, 9p


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  14. 14
    Periodical
    Comparison of different methods for fortifying Cheddar cheese with vitamin D

    المؤلفون: Banville, C., Vuillemard, J. C., Lacroix, C.

    المصدر: International Dairy Journal; 2000, Vol. 10 Issue: 5-6 p375-382, 8p


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  15. 15
    Periodical
    Release of enzymes from liposomes during cheese ripening

    المؤلفون: Laloy, E., Vuillemard, J.-C., Dufour, P., Simard, R.

    المصدر: Journal of Controlled Release; 1998, Vol. 54 Issue: 2 p213-222, 10p


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  16. 16
    Periodical
    Influence of the Fat Content of Cheddar Cheese on Retention and Localization of Starters

    المؤلفون: Laloy, E., Vuillemard, J.-C., Soda, M. El, Simard, R. E.

    المصدر: International Dairy Journal; 1996, Vol. 6 Issue: 7 p729-740, 12p


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  17. 17
    Periodical
    Synthesis of wax ester through triolein alcoholysis: Choice of the lipase and study of the mechanism

    المؤلفون: Decagny, B., Jan, S., Vuillemard, J. C., Sarazin, C., Seguin, J. P., Gosselin, C., Barbotin, J. N., Ergan, F.

    المصدر: Enzyme and Microbial Technology; 1998, Vol. 22 Issue: 7 p578-582, 5p


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  18. 18
    Periodical
    Effect of pH on the morphology OF Lactobacillus helveticus in free-cell batch and immobilized-cell continuous fermentation

    المؤلفون: Norton, S., Lacroix, C., Vuillemard, J. C.

    المصدر: Food Biotechnology; November 1993, Vol. 7 Issue: 3 p235-251, 17p


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  19. 19
    Periodical
    Kinetic study of continuous whey permeate fermentation by immobilized Lactobacillus helveticus for lactic acid production

    المؤلفون: Norton, S., Lacroix, C., Vuillemard, J.-C.

    المصدر: Enzyme and Microbial Technology; 1994, Vol. 16 Issue: 6 p457-457, 1p


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  20. 20
    Academic Journal
    Milk volatile organic compounds and fatty acid profile in cows fed timothy as hay, pasture, or silage.

    المؤلفون: Villeneuve, M.-P.1, Lebeuf, Y.1, Gervais, R.1, Tremblay, G. F.2, Vuillemard, J. C.3, Fortin, J.4, Chouinard, P. Y.1 yvan.chouinard@fsaa.ulaval.ca

    المصدر: Journal of Dairy Science. Nov2013, Vol. 96 Issue 11, p7181-7194. 14p.

    مصطلحات موضوعية: *CATTLE nutrition, *VOLATILE organic compounds, *TASTE testing of food, *MILK, *SILAGE

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