| Gel formation and rheological properties of fermented milk with in situ exopolysaccharide production by lactic acid bacteria MC Gentès, D St-Gelais, SL Turgeon Dairy science & technology 91, 645-661, 2011 | 95 | 2011 |
| Stabilization of whey protein isolate− pectin complexes by heat MC Gentes, D St-Gelais, SL Turgeon Journal of Agricultural and Food Chemistry 58 (11), 7051-7058, 2010 | 74 | 2010 |
| Exopolysaccharide–milk protein interactions in a dairy model system simulating yoghurt conditions MC Gentès, D St-Gelais, SL Turgeon Dairy Science & Technology 93 (3), 255-271, 2013 | 66 | 2013 |
| Impact of starch and exopolysaccharide-producing lactic acid bacteria on the properties of set and stirred yoghurts MC Gentès, SL Turgeon, D St-Gelais International Dairy Journal 55, 79-86, 2016 | 39 | 2016 |
| Potential applications of pulsed electric field in cheesemaking MC Gentès, A Caron, CP Champagne International Journal of Dairy Technology 75 (2), 270-288, 2022 | 11 | 2022 |
| Biogenic amine reduction in low-sodium Cheddar cheese: Probiotic cultures as an additional solution MC Gentès, A Caron, D St-Gelais International Dairy Journal 148, 105809, 2024 | 5 | 2024 |
| Effects of milk fat substitution by canola oil on the properties of high-fat high-protein yoghurt HJ Giroux, M Britten, MC Gentès International Dairy Journal 142, 105653, 2023 | 5 | 2023 |
| Utilisation de complexes formés de pectine et d'isolat de protéines sériques dans la formulation de yogourts brassés MC Gentès Université Laval, 2007 | 3 | 2007 |
| Les produits laitiers fermentés CP Champagne, MC Gentès, É Desfossés-Foucault Sciences et technologie du lait, 213-258, 2018 | 2 | 2018 |
| Compréhension du rôle structural d'exopolysaccharides de bactéries lactiques dans des systèmes laitiers fermentés enrichis en amidon modifié MC Gentès | 2 | 2011 |
| Levels of three natural milk antimicrobial proteins during the manufacture of Cheddar cheese R Langlois-Deshaies, MJ Lemay, S Labrie, CP Champagne, MC Gentès International Dairy Journal 160, 106106, 2025 | 1 | 2025 |
| Simulating the activity of the natural antimicrobial system of milk on the growth of selected cultures involved in cheesemaking and ripening MC Gentès, R Langlois-Deshaies, Y Raymond, J Barrette, S Labrie Food Microbiology, 104737, 2025 | | 2025 |
| Effects of heat treatments on the stability, antioxidant activity and volatiles of milk and whey ultrafiltration permeates S Lamothe, M Britten, MC Gentès International Dairy Journal 160, 106079, 2025 | | 2025 |
| Effects of Heat Treatments on the Stability, Antioxidant Activity and Volatiles of Milk and Whey Ultrafiltration Permeates M Gentès, S Lamothe, M Britten Antioxidant Activity and Volatiles of Milk and Whey Ultrafiltration Permeates, 0 | | |
| Effects of Milk Fat Substitution by Canola Oil on the Properties of High-Fat High‑Protein Yogurt M Gentès, HJ Giroux, M Britten Available at SSRN 4353510, 0 | | |
