| Microencapsulation for the improved delivery of bioactive compounds into foods CP Champagne, P Fustier Current opinion in biotechnology 18 (2), 184-190, 2007 | 929 | 2007 |
| Challenges in the addition of probiotic cultures to foods CP Champagne, NJ Gardner, D Roy Critical reviews in food science and nutrition 45 (1), 61-84, 2005 | 661 | 2005 |
| Antibacterial and antiviral activity of camel milk protective proteins I El Sayed, R Ruppanner, A Ismail, CP Champagne, R Assaf Journal of Dairy Research 59 (2), 169-175, 1992 | 469 | 1992 |
| Selection and characterization of mixed starter cultures for lactic acid fermentation of carrot, cabbage, beet and onion vegetable mixtures NJ Gardner, T Savard, P Obermeier, G Caldwell, CP Champagne International journal of food microbiology 64 (3), 261-275, 2001 | 427 | 2001 |
| Recommendations for the viability assessment of probiotics as concentrated cultures and in food matrices CP Champagne, RP Ross, M Saarela, KF Hansen, D Charalampopoulos International journal of food microbiology 149 (3), 185-193, 2011 | 422 | 2011 |
| Psychrotrophs in dairy products: their effects and their control CP Champagne, RR Laing, D Roy, AA Mafu, MW Griffiths, C White Critical Reviews in Food Science & Nutrition 34 (1), 1-30, 1994 | 387 | 1994 |
| Growth of probiotic bacteria and bifidobacteria in a soy yogurt formulation ER Farnworth, I Mainville, MP Desjardins, N Gardner, I Fliss, ... International journal of food microbiology 116 (1), 174-181, 2007 | 306 | 2007 |
| Strategies to improve the functionality of probiotics in supplements and foods CP Champagne, AG da Cruz, M Daga Current Opinion in Food Science 22, 160-166, 2018 | 287 | 2018 |
| Microbial, physical and sensory properties of yogurt supplemented with lentil flour F Zare, JI Boye, V Orsat, C Champagne, BK Simpson Food Research International 44 (8), 2482-2488, 2011 | 228 | 2011 |
| The freeze-drying of lactic acid bacteria. A review CP Champagne, N Gardner, E Brochu, Y Beaulieu Canadian Institute of Food Science and Technology Journal 24 (3-4), 118-128, 1991 | 213 | 1991 |
| Effect of storage in a fruit drink on subsequent survival of probiotic lactobacilli to gastro-intestinal stresses CP Champagne, NJ Gardner Food Research International 41 (5), 539-543, 2008 | 198 | 2008 |
| Effect of polymers and storage temperature on the stability of freeze-dried lactic acid bacteria CP Champagne, F Mondou, Y Raymond, D Roy Food Research International 29 (5-6), 555-562, 1996 | 197 | 1996 |
| Membrane formation by interfacial cross‐linking of chitosan for microencapsulation of Lactococcus lactis AF Groboillot, CP Champagne, GD Darling, D Poncelet, RJ Neufeld Biotechnology and bioengineering 42 (10), 1157-1163, 1993 | 197 | 1993 |
| Immobilized cell technologies for the dairy industry CP Champagne, C Lacroix, I Sodini-Gallot Critical Reviews in Biotechnology 14 (2), 109-134, 1994 | 195 | 1994 |
| Purification and characterization of lactoferrin, lactoperoxidase, lysozyme and immunoglobulins from camel's milk EI Elagamy, R Ruppanner, A Ismail, CP Champagne, R Assaf International Dairy Journal 6 (2), 129-145, 1996 | 175 | 1996 |
| Selection of probiotic bacteria for the fermentation of a soy beverage in combination with Streptococcus thermophilus CP Champagne, J Green-Johnson, Y Raymond, J Barrette, N Buckley Food Research International 42 (5-6), 612-621, 2009 | 171 | 2009 |
| Polyphenolic compounds as functional ingredients in cheese J Han, M Britten, D St-Gelais, CP Champagne, P Fustier, S Salmieri, ... Food Chemistry 124 (4), 1589-1594, 2011 | 160 | 2011 |
| Effect of medium supplementation on exopolysaccharide production by Lactobacillus rhamnosus RW-9595M in whey permeate MG Macedo, C Lacroix, NJ Gardner, CP Champagne International Dairy Journal 12 (5), 419-426, 2002 | 155 | 2002 |
| Survival in Food Systems of Lactobacillus rhamnosus R011 Microentrapped in Whey Protein Gel Particles AA Reid, CP Champagne, N Gardner, P Fustier, JC Vuillemard Journal of food science 72 (1), M031-M037, 2007 | 152 | 2007 |
| Effect of fermentation by pure and mixed cultures of Streptococcus thermophilus and Lactobacillus helveticus on isoflavone and B-vitamin content of a fermented soy beverage CP Champagne, TA Tompkins, ND Buckley, JM Green-Johnson Food microbiology 27 (7), 968-972, 2010 | 148 | 2010 |
