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Émilie Desfossés-Foucault
Émilie Desfossés-Foucault
Laval University
Biology
Food science
Microbiology
Bacteria
Lactobacillus rhamnosus
5
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97
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The Production of Lactic Acid Bacteria Starters and Probiotic Cultures
2019
Gabriel Vinderola
Claude P. Champagne
Émilie Desfossés-Foucault
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Les produits laitiers fermentés
2018
Claude P. Champagne
Marie-Claude Gentès
Émilie Desfossés-Foucault
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Transcription profiling of interactions between Lactococcus lactis subsp. cremoris SK11 and Lactobacillus paracasei ATCC 334 during Cheddar cheese simulation
2014
International Journal of Food Microbiology
Émilie Desfossés-Foucault
Gisèle LaPointe
Denis Roy
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Dynamics and rRNA transcriptional activity of lactococci and lactobacilli during Cheddar cheese ripening
2013
International Journal of Food Microbiology
Émilie Desfossés-Foucault
Gisèle LaPointe
Denis Roy
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Citations (27)
Assessment of Probiotic Viability during Cheddar Cheese Manufacture and Ripening Using Propidium Monoazide-PCR Quantification
2012
Frontiers in Microbiology
Émilie Desfossés-Foucault
Véronique Dussault-Lepage
Clémentine Le Boucher
Patricia Savard
G. Lapointe
Denis Roy
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Citations (46)
1