Monique Lacroix

Training openings for students or interns

Areas of expertise

Sciences applied to food , Biofood irradiation , Food safety , Irradiation , Nutraceuticals and probiotics

  • INRS Professor

Phone
450 687-5010 extension 4489

Fax
450 686-5501

Email
monique.lacroix@inrs.ca

Armand-Frappier Santé Biotechnologie Research Centre

531 blvd. des Prairies
Laval, Quebec  H7V 1B7
Canada

See research centre

Pr Monique Lacroix’s research in food science is focused on improving the bio food industry through the exploitation of new processing technologies and treatments to ensure the overall quality of food as well as the use of food by-products to develop new high quality products. The improvement of new technologies (ex: irradiation) or combination of treatments results in a reduction of loss and maintains both product safety and nutritional value. Research in the different areas of food toxicology, microbiology, chemistry and biochemistry, physico-chemical properties and the sensory evaluation of food is focused on perfecting new processes.

 

Dr. Monique Lacroix obtained her B.Sc.A. (1980) and her M.Sc. (1982) in food science and technology from Laval University. Recipient of a one-year fellowship in biotechnology in 1983, from the France-Quebec exchange program, she participated in a study of the differential absorption kinetics of milk protein hydrolysate in vivo in pigs, at laboratory of nutrition physiology, INRA, Jouy-en-Josas, France,. She was awarded a Ph.D in nutrition by Laval University in 1986, where she specialized in the improvement of nutritional value of canola proteins using enzymatic hydrolysis, chemical pre-treatment, fermentation and ultrafiltration in order to eliminate phenolic compounds and concentrate the protein hydrolysate. In 1987, she was appointed professor in the Research Centre in Sciences Applied to Food (CRESALA), founded by Dr. Marcel Gagnon in 1972, to collaborate with the food industry in developing new technologies, ensuring safe processing methods, improving food preservation, and developing new high quality products. In addition, she worked on combined irradiation treatments designed to improve food safety, while protecting nutritional value and reducing nutritional loss. Her research in food science is focused on improving the bio food industry through the exploitation of new processing technologies and treatments to ensure the overall quality of food as well as the use of food by-products to develop new high quality products. The improvement of new technologies (ex: irradiation) or combination of treatments results in a reduction of loss and maintains both product safety and nutritional value. Research in the different areas of food toxicology, microbiology, chemistry and biochemistry, physico-chemical properties and the sensory evaluation of food is focused on perfecting new processes.

1. Development and application of new food processing technologies to ensure food safety and prevent foodborne illness: basic research on environmental components such as the mechanism by which natural bio-active molecules (organic acids, essential oils, edible coating) can destroy pathogenic bacteria or can influence bacterial radiosensitivity during cold pasteurization under different atmospheric conditions (air, modified atmosphere conditions).

2. Study the mechanism of action of natural endogenous compounds from plants, new probiotic bacteria recently isolated in our laboratory and their metabolites (EPS, bacteriocins) for the development of new nutraceutical products and functional foods.

  • Propose new solutions as a change of antibiotic resistance
  • Prevention of nosocomial and infectious disease
  • Maintenance of good health and prevention of degenerative sickness, by their properties to stimulate immune system, their antioxidant, antimutagenic and antiradical capacity, and the capacity to generate apoptosis of cancer cells

3. Valorize food by-products for the development of biodegradable packaging and nanopolymer-based films to protect the environment against pollution and develop high value products.

Biofilms

Development of polymer crosslinking, functionalization and grafting, and utilization of nanopolymers to develop biodegradable films, coating formulations and capsules for food, nutraceutical and pharmaceutical applications and for the protection of environment.

Irradiation

Study the radiosensitivity, radioresistance, physiological, morphological and molecular modifications of foodborne pathogenic bacteria when exposed to irradiation treatment in the presence of natural antimicrobial compounds under different storage conditions. The long term objective is to develop new technologies to assure food safety. Collaboration with the United Nations for training is assured since 1987. Member of two expert committees in irradiation (International Atomic Energy Agency) where one is a joint committee with Welfare and Health Organization and Food Agriculture Organization to propose new recommendations and to collaborate as a member of an international research network.

 

Nutraceutical Products and Development of New Technologies to assure Food Safety

Probiotic bacteria

We have isolated two new bacteria with probiotic potential from human intestine. These bacteria have the capacity to stimulate cytokine production in vitro, inhibit pathogens (i.e. vancomycin-resistant Enterobacteriacea) and to modulate the intestinal flora in vivo. We are working on the isolation and the characterization of two bacteriocins produced by these bacteria: study of mechanism of action; verification of the modulation of intestinal flora in vivo; evaluation of antipathogenic properties in vitro and in vivo. Encapsulation methods are developed to preserve the viability of probiotic bacteria during the gastro intestinal passage and during the storage.

Isolation and extraction of natural endogenous compounds present in plants and foods

  • Selection and studies on mechanism of action of natural endogenous compounds from plants and fruits for their antimicrobials properties, especially against pathogens responsible of foodborne disease.
  • Isolation, separation, identification and mechanism studies of phenolic compounds with antimicrobial, antioxidant, antiradical, antimutagenic and anticancer properties to develop antimicrobial formulations and functional foods.
  • Develop new coating or bead formulations to protect the bioactivity of these molecules.
  • Collaboration with industry to develop new processing techniques by using the application of bioactive compounds for the development of nutraceutical foods or antimicrobial formulation.
  • Member of two research networks of the United Nations: and Production of crosslinked natural polymers using gamma-irradiation for the development of bioactive coating and packaging, and Food irradiation.
  • Member of the research network STELA of Québec, Laval University.
  • Member of the network INAF: Institute of nutraceutical and functional foods founded at Laval University.

Dr. Lacroix has been an invited speaker at 108 major conferences, including conferences as a member of expert scientific committees of the United Nations’ conferences on irradiation. She has collaborated with 23 scientists who have visited the INRS-Institut Armand-Frappier from many parts of the world to work on projects related to irradiation. She has supervised 8 post-doctoral fellows, 43 students at the Master’s and Doctoral levels, and more than 201 trainees in these fields. Dr. Lacroix is the author of 11 book chapters, 5 patents and 147 publications in the scientific journals recognized with high impact factors.

According to the ISI Essential Science Indicators Web product, her works garnered the highest percent increase in terms of total citations in the field of Agricultural Sciences in 2005. She is presently Professor at INRS Armand-Frappier Santé Biotechnologie Research Centre, Laboratory of Sciences Applied to Food, and researcher at the Canadian Irradiation Center (CIC), at joint venture between INRS-Institut Armand-Frappier and MDS Nordion Inc.

 

Publications

2020

Criado, P., Fraschini, C., Becher, D., Pereira, F.G.M., Salmieri, S., Lacroix, M. Modified cellulose nanocrystals (CNCs) loaded in gellan gum matrix enhance the preservation of Agaricus bisporus mushrooms. J. Food Processing & Preservation http://dx.doi.org/10.1111/jfpp.14846.

Begum, T., Follett, P.A., Hossain, F., Christofer, L., Salmieri, S., Lacroix. Microbicidal effectiveness of irradiation from Gamma and X-ray sources at different dose rates against the foodborne illness pathogens Escherichia coli, Salmonella Typhimurium, and Listeria monocytogenes in rice. LWT-Food Science and Technology 132, 109841, https://doi.org/10.1016/j.lwt.2020.109841.

 

Khodaei, D., Hamidi-Esfahani, Z., Lacroix, M. Gelatin and low methoxyl pectin films containing probiotics: film characterization and cell viability. Food Bioscience, 36, 100660. https://doi.org/10.1016/j.fbio.2020.100660.

 

Leila Bagheria, Nastaran Khodaeib, Stephane Salmieria, Salwa Karboune, Monique Lacroix,

Correlation between chemical composition and antimicrobial properties of essential oils against most common food pathogens and spoilers: In-vitro efficacy and predictive modelling, Microbial Pathogenesis 147, 104212., https://doi.org/10.1016/j.micpath.2020.104212

 

Gaougaou, G., Shankar, S., Liot, Q., Constant, P., Déziel, E., Lacroix, M. Gamma irradiation triggers a global stress response in Escherichia coli 0157:H7 including base and nucleotides excicion repair âthways. Microbial Pathogenesis,  149, 104342, https://doi.org/10.1016/j.micpath.2020.104342.

 

Desrouillères, K., Millette, M., Bagheri, L., Maherani, B., Jamshidian, M., Lacroix, M. 2020 The synergistic effect of cell wall extracted from probiotic biomass containing Lactobacillus acidophilus CL1285, L. casei LBC80R, and L. rhamnosus CLR2 on the anticancer activity of

cranberry juice—HPLC fractions. Food Biochemistry. DOI: 10.1111/jfbc.13195, 13 pages.

 

Holkema, A.T., Favaro-Trindadea, C.S., Lacroix, M. Study of anticancer properties of proanthocyanidin-rich cinnamon extract in combination with Bifidobacterium animalis subsp. lactis BLC1 and resistance of these free and co-encapsulated materials under in vitro simulated gastrointestinal conditions. Food Res. Int. 2020, 134, 109274. https://doi.org/10.1016/j.foodres.2020.109274

 

Mahdiyar Shahbazi, Henry Jäger, Seyed Javad Ahmadi, Monique Lacroix Electron beam crosslinking of alginate/nanoclay ink to improve functional properties of 3D printed hydrogel for removing heavy metal ions, Carbohydrate Polymers 2020, 116211, https://doi.org/10.1016/j.carbpol.2020.116211

 

Desrouillères, K., Millette, M., Bagheri, L., Maherani, B., Jamshidian, M., Lacroix, M. The synergistic effect of cell wall extracted from probiotic biomass containing Lactobacillus acidophilus CL1285, L. casei LBC80R and L. rhamnosus CLR2 on the anticancer activity of cranberry juice-HPLC fractions. DOI:10.1111/jfbc.13195.

 

Shiv Shankar, Peter Follett, Samia Ayari, Farah Hossain, Stephane Salmieri, Monique Lacroix, Microbial radiosensitization using combined treatments of essential oils and irradiation- part B: Comparison between gamma-ray and X-ray at different dose rates. Microbial pathogenes, 143, 104188. https://doi.org/10.1016/j.micpath.2020.104118.

 

  1. Robichaud, L. Bagheri, B.R. Aguilar-Uscanga, M. Millette, M. Lacroix (2020) Effect of ɣ-irradiation on the microbial inactivation, nutritional value, and antioxidant activities of infant formula. LWT-Food Sc. Technol. 125, 109211

https://doi.org/10.1016/j.lwt.2020.109211

 

Criado, P., Fraschini, C., Salmieri, S., Lacroix, M. cellulose nanocrystal (CNCs) loaded alginate against lipid oxidation of chicken breast. Food res. Int. 132 (2020) 109110.

https://doi.org/10.1016/j.foodres.2020.109110

 

Gobeil, A., Shankar, S., Lacroix, M. Radiosensitivity increase in FCV-F9 virus using combined treatmetns with natural antimicrobials and γ-irradiation. J. Appl. Microbiol. 2020 https://doi :10.1111/jam.14596

 

Amina Baraketi, Sabato D’Auria, Shiv Shankar, Carole Fraschini, Stephane Salmieri, Joshua Menissier, Monique Lacroix. Novel spider web trap approach based on chitosan/cellulose nanocrystals/glycerol membrane for the detection of Escherichia coli O157:H7 on food surfaces. Int. J. Biological Macromolecules, 2020, 146, 1009-1014.

 

Ayari, S., Shankar, S., Follett, P., Hossain, F., Lacroix, M. Potential synergistic antimicrobial efficiency of binary combinations of essential oils against Bacillus cereus and paenibacillus amylolyticus-Part A. Microbial pathogenesis 2020, 141, 104008, https://doi.org/10.1016/j.micpath.2020.104008

 

Bagheri, L., Khlifi, M., Maherani, B., Salmieri, S., Lacroix, M. 2020 Thermosensitization enhancement of A. niger, S. cerevisiae and L. fructivorans using combination of mild heat treatment with nanoemulsion based Mediterranean formulation to fabricate wholesome orange juice. LWT-Food Sc. and technology 2020, 123, 109094. https://doi.org/10.1016/j.lwt.2020.109094.

 

Etty, M.C., D’Auria, S., Shankara, S., Salmieria, S., Coutu, J., Baraketia, A., Jamshidana, M., Fraschini, C., Lacroix, M. 2020 New immobilization method of anti-PepD monoclonal antibodies for the detection of Listeria monocytogenes p60 protein – Part A: Optimization of a crosslinked film support based on chitosan and cellulose nanocrystals (CNC). Reactive and Functional Polymers 146, 104313 (10 pages)

https://doi.org/10.1016/j.reactfunctpolym.2019.06.021

 

Shankar, S., Baraketi, A., D’Auria, S., Fraschini, C., Salmieri, S., Jamshidian, M., Etty, M.C., Lacroix, M. 2020 Development of support basedon chitosan and cellulose nanocrystals for the immobilization of anti-Shiga toxin 2B antibody. Carbohydrate Polymer, 232, 115785. https://doi.org/10.1016/j.carbpol.2019.115785.

 

Ben-Fadhel, Y., Maherani, B., Manus, J., Salmieri, S., Lacroix, M. 2020 Physicochemical and microbiological characterization of pectin-based gelled emulsions coating applied on pre-cut carrots. Food hydrocolloids, 101, 105573, https://doi.org/10.1016/j.foodhyd.2019.105573.

 

2019

 

Baraketi, A., D’Auria, S., Shankar, S., Frashini, C., Salmieri, S., Menissier, J., Lacroix, M.  2019 Novel spider web trap approach based on chitosan/cellulose nanocrystals/glycerol membrane for the detection of Escherichia coli O157:H7 on food surfaces. https://doi.org/10.1016/j.ijbiomac.2019.09.225

 

Shankar, S., Danneels, F., Lacroix, M. Coating with alginate containing a mixture of essential oils citrus extract in combination with ozonation or gamma irradiation increased the shelf life of merluccius sp. fillets. Food Packaging and Shelf life, 2019, 22, 100434 (5 pages); https://doi.org/10.1016/j.fpsl.2019.100434

 

Ben-Fadhel, Y., Maherani, B., Aragones, M., Lacroix, M. Antimicrobial properties of encapsulated antimicrobial natural plant products for ready to eat carrots. Foods 8, 535, 17 pages; doi:10.3390/foods8110535.

 

Gunaratnam, S., Diarra, C., Paquette, P.D., Ship, N., Millette, M., Lacroix, M. Uncovering the acid-dependent and independent mechanisms of the probiotic comprising Lactobacillus acidophilus CL 1285, L. casei LBC80R, L. rhamnosus CLR2 that diminish the virulence of Clostridium difficile R20291. Anaerobe (correction envoyée)

 

Marie-Christine Etty, Sabato D’Auria, Shiv Shankar, Stephane Salmieri, Carole Fraschini, Monique Lacroix New immobilization method of anti-PepD monoclonal antibodies for the detection of Listeria monocytogenes p60 protein – Part B: Rapid and specific sandwich ELISA using antibodies immobilized on a chitosan/CNC film support. Reactive and Functional Polymers, 143, article no: 104317 (5 pages), https://doi.org/10.1016/j.reactfunctpolym.2019.104317

 

Etty, M. C., D’Auria, S., Shankar, S., Salmieri, S., Coutu, J., Baraketi, A., Jamshidan, M., Fraschini, C., & Lacrox, M. (2019). New immobilization method of anti-PepD monoclonal antibodies for the detection of Listeria monocytogenes p60 protein–Part A: Optimization of a crosslinked film support based on chitosan and cellulose nanocrystals (CNC). Reactive and Functional Polymers, Article No. 104313 https://doi.org/10.1016/j.reactfunctpolym.2019.06.021

 

Han, J., Chang, Y., Britten, M., St‑Gelais, D., Champagne, C., Fustier, P., Lacroix, m. Interactions of phenolic compounds with milk proteins. European Food Research and Technology

https://doi.org/10.1007/s00217-019-03293-1

 

Hossain, F., Follett, P., Salmieri, S., Vu, K.D., Harich, M., Lacroix, M. Synergistic Effects of Nanocomposite Films Containing Essential Oil Nanoemulsions in Combination with Ionizing Radiation for Control of Rice Weevil Sitophilus oryzae in Stored Grains. J. Food Sc.

https://doi.org/10.1111/1750-3841.14603.

 

Criado, P., Fraschini, C., Jamshidian, M., Salmieri, S., Desjardins, N., Sahraoui, A., Lacroix, M. Effect of cellulose nanocrystals on thyme essential oil release from alginate beads : study of antimicrobial activity against Listeria monocytogenes and ground meat shelf life in combination with gamma irradiation. Cellulose, 19 pages: https://doi.org/10.1007/s10570-019-02481-2.

 

Han, J., Chang, Y., Britten, M., St-Gelais, D., Champagne, C., Fustier, P., Lacroix, M. Interaction of phenolic compounds with milk proteins. European Food Research and Technology

https://doi.org/10.1007/s00217-019-03293-1

 

Maherani, B., Harich, M., Salmieri, S., Lacroix, M. Antibacterial properties of combined non-thermal treatments based on bioactive edible coating, ozonation, and gamma irradiation on ready-to-eat frozen green peppers: evaluation of their freshness and sensory qualities. European Food Research and Technology (2019) 245:1095–1111; https://doi.org/10.1007/s00217-018-3211-4

 

Etty, M.C., D’Auria, S., Fraschini, C., Salmieri, , S., Lacroix , M. Effect of the optimized selective enrichment medium on the expression 1 of the p60  protein used as L. monocytogenes antigen in specific sandwich ELISA, Research in Microbiol. 170, 182-191.

https://doi.org/10.1016/j.resmic.2019.03.0040923-2508/©2019 https://doi.org/10.1016/j.resmic.2019.03.004

 

Hossain, F., Follett, P., Salmieri, S., Vu, K.D., Harich, M., Lacroix, M. Synergistic effects of nanocomposite films containing essential oil nanoemulsions in combination with ionizing radiation for control of rice weevil Sitophilus oryzae in stored grains. J. Food Sc. 84, 6, 1439-1446.

doi: 10.1111/1750-3841.14603

 

Hossain, F., Follett, P., Vu, K.D., Salmieri, S., Fraschini, C., Lacroix, M. Antifungal activity of combined treatments of active methylcellulose based films containing encapsulated nanoemulsions of essential oils and gamma irradiation: in vitro and in situ evaluation Cellulose,  2019, 26, 1335-1354. DOI: 10.1007/s10570-018-2135-2

 

Maherani, B., Ali Khlifi, M., Salmieri, S., Lacroix, M. Microemulsion-based biopreservatives and γ-irradiation as combined treatments to provide healthy and safe orange juice. J. Food Process Preservation. 2019, 43,:e13909-13920; E13909. DOI.ORG/10.1111/jfpp.13909.

 

Maherani, B., Ali Khlifi, M., Salmieri, S., Lacroix, M. Design of biosystems to provide healthy and safe food : part B : effect on microbial flora and sensory quality of orange juice. European Food Res. and Technol. 245, 581-591. DOI: 10.1007/s00217-018-03228-2.

Farah Hossain, Peter Follett, Stephane Salmieri, Khanh Dang Vu, Carole Fraschini, Monique Lacroix, Antifungal activities of combined treatments of irradiation and essential oils (EOs) encapsulated chitosan nanocomposite films in in vitro and in situ conditions. Int. J. Food Microbioloy, 295, 33-40. https://doi.org/10.1016/j.ijfoodmicro.2019.02.009

 

2018

 

Hossain F, Follett P, Vu Kang D, Salmieri S, Fraschini C, Jamshidian M, Lacroix M: 2018, Antifungal activity of combined treatments of active methylcellulose-based films containing encapsulated nanoemulsion of essential oils and γ–irradiation: in vitro and in situ evaluations.  cellulose:  26:1335–1354 ; 1-20; DOI : 10.1007/s10570-018-2135-2

 

Ghizlane Gaougaou, Yosra Ben-Fadhel, Eric Déziel, Monique Lacroix Effect of β-lactam antibiotic resistance gene expression on the radio-resistance profile of E. coli O157:H7. Heliyon J. https://doi.org/10.1016/j.heliyon.2018.e0099.

 

Maherani, B., Ali Khlifi, M., Salmieri, S., Lacroix, M. Design of Biosystems to provide healthy and safe food – Part B: Effect on microbial flora and sensory quality of orange juice. European Food Research and Technology. https://DOI.org/10.1007/s00217-018-3211-4 .

 

Maherani, B., Harich, M., Salmieri, S., Lacroix, M. Antibacterial properties of combined non-thermal treatments based on bioactive edible coating, ozonation, and gamma irradiation on ready-to-eat frozen green peppers: evaluation of their freshness and sensory qualities. European Food Res. & Technol. 17 pages.

https://DOI.org/10.1007/s00217-018-3211-4.

Behnoush Maherani · Mohamed Ali Khlifi · Stephane Salmieri · Monique Lacroix

Design of biosystems to provide healthy and safe food. Part A: effect of emulsifier and preparation technique on physicochemical, antioxidant and antimicrobial properties, European Food Research and Technology https://doi.org/10.1007/s00217-018-3108-2

 

Ariana Rodríguez Arreola, Monique Lacroix, Josué Raymundo Solís Pacheco, Elisa García Morales,
José Alfonso Gutiérrez Padilla, Eusebio Angulo Castellanos, Juan Arturo Ragazzo Sánchez,
Blanca Rosa Aguilar Uscanga. Assessment of the biological activity in human milk power treated with different processes for their conservation” has J. Food and Nutrition Research, vol. 6, no 5, 329-334.

 

Fortin, O., Aguilar-Uscanga, B.R., Vu, K.D., Salmieri, S., Lacroix, M. Effect of Saccharomyces Boulardii Cell Wall Extracts on Colon Cancer Prevention in Male F344 Rats Treated with 1,2-Dimethylhydrazine. Nutrition and Cancer: https://doi.org/10.1080/01635581.2018.1460672 on line.

 

Choia, I., Leea, S.E., , Y., Lacroix,  M., Han, J. Effect of oxidized phenolic compounds on cross-linking and properties of biodegradable active packaging film composed of turmeric and gelatin. LWT – Food Science and Technology, 93, 427-433.

 

Ben-fadhel, Y., Ziane, N., Salmieri, S., Lacroix, M.   Combined post-harvest treatments for improving quality and extending shelf life of minimally processed broccoli florets. Food Bioprocess Technology vol.11, 84-95. DOI 10.1007/s  11947-017-1992-2.

 

Harich, M., Maherani, B., Salmieri, S., Lacroix, M. Evaluation of antibacterial activity of two natural bio-preservatives formulations on freshness and sensory quality of ready to eat (RTE) foods. Food Control, 85, 29-41.

 

Fortin, O., Aguilar-Uscanga, B., Vu, K.D., Salmieri, S., Lacroix, M. Cancer chemopreventive, antiproliferative and superoxide anion scavenging properties of Kluyveromyces marxianus and Saccharomyces cerevisia var. boulardii cell wall components. Nutrition and Cancer, vol.70, issu 1, 2018: pages 83-93.

 

ISSN:0163-5581 (print) 1532-7914 (Online): http://www.tandfonline.com/loi/hnuc20.

DOI: 10.1080/01635581.2018.1380204.

 

Aguilar,B., Raymundo Solís Pacheco,J.; Lacroix,M., Gutierrez Padilla,J.A., García Morales,E.,    Arturo,J., Sánchezd,R., Rodríguez Arreola,A.. Assessment of the Biological Activity in Human Milk Powder Treated with different processes for their conservation. J. Food and Nutrition Res. 6, 5, 329-334.

 

HARICH, M., MAHERANI, B., SALMIERI, S. & LACROIX, M. (2018)
Evaluation of antibacterial activity of two natural bio-preservatives formulations on freshness and sensory quality of ready to eat (RTE) foods,
Food Control, 85,  29-41.

 

BELKHIR, K., LACROIX, M., JAMSHIDIAN, M., SALMIERI, S., JEGAT, C. & TAHA, M. (2017)
Evaluation of antibacterial activity of branched quaternary ammonium grafted green polymers,
Food Packaging and Shelf Life, 12,  28-41.

 

BEN-FADHEL, Y., SALTAJI, S., KHLIFI, M. A., SALMIERI, S., DANG VU, K. & LACROIX, M. (2017)
Active edible coating and γ-irradiation as cold combined treatments to assure the safety of broccoli florets (Brassica oleracea L.),
International Journal of Food Microbiology, 241,  30-38.

 

BEN-FADHEL, Y., ZIANE, N., SALMIERI, S. & LACROIX, M. (2017)
Combined Post-harvest Treatments for Improving Quality and Extending Shelf-Life of Minimally Processed Broccoli Florets (Brassica oleracea var. italica),
Food and Bioprocess Technology,  1-12.

 

CHOI, I., LEE, J. Y., LACROIX, M. & HAN, J. (2017)
Intelligent pH indicator film composed of agar/potato starch and anthocyanin extracts from purple sweet potato,
Food Chemistry, 218,  122-128.

 

CRIADO, P., FRASCHINI, C., JAMSHIDIAN, M., SALMIERI, S., SAFRANY, A. & LACROIX, M. (2017)
Gamma-irradiation of cellulose nanocrystals (CNCs): investigation of physicochemical and antioxidant properties,
Cellulose,  1-14.

 

FORTIN, O., AGUILAR-USCANGA, B., VU, K. D., SALMIERI, S. & LACROIX, M. (2017)
Cancer Chemopreventive, Antiproliferative, and Superoxide Anion Scavenging Properties of Kluyveromyces marxianus and Saccharomyces cerevisiae var. boulardii Cell Wall Components,
Nutrition and cancer,  1-14.

 

HARICH, M., MAHERANI, B., SALMIERI, S. & LACROIX, M. (2017)
Antibacterial activity of cranberry juice concentrate on freshness and sensory quality of ready to eat (RTE) foods,
Food Control, 75,  134-144.

 

HUQ, T., FRASCHINI, C., KHAN, A., RIEDL, B., BOUCHARD, J. & LACROIX, M. (2017)
Alginate based nanocomposite for microencapsulation of probiotic: Effect of cellulose nanocrystal (CNC) and lecithin,
Carbohydrate Polymers, 168,  61-69.

 

MAHERANI, B., HARICH, M., SALMIERI, S. & LACROIX, M. (2017)
Comparative evaluation of antimicrobial efficiency of FOODGARD F410B citrus extract and sodium benzoate against foodborne pathogens in strawberry filling,
Journal of Food Processing and Preservation.

 

SHIN, S. H., CHANG, Y., LACROIX, M. & HAN, J. (2017)
Control of microbial growth and lipid oxidation on beef product using an apple peel-based edible coating treatment,
LWT – Food Science and Technology, 84,  183-188.

 

VU, K. D., SALMIERI, S., ROSA, A. U. B. & LACROIX, M. (2017)
Evaluation of bioconversion conditions on reuterin production using response surface methodology and Listeria monocytogenes as target bacteria,
Journal of Microbiology, Biotechnology and Food Sciences, 6, 4,  1007-1011.

 

AYARI, S., DUSSAULT, D., HAMDI, M. & LACROIX, M. (2016)
Growth and toxigenic potential of Bacillus cereus during storage temperature abuse in cooked irradiated chicken rice in combination with nisin and carvacrol,
LWT – Food Science and Technology, 72,  19-25.

 

AYARI, S., HAN, J., VU, K. D. & LACROIX, M. (2016)
Effects of gamma radiation, individually and in combination with bioactive agents, on microbiological and physicochemical properties of ground beef,
Food Control, 64,  173-180.

 

BEN FADHEL, Y., LEROY, V., DUSSAULT, D., ST-YVES, F., LAUZON, M., SALMIERI, S., JAMSHIDIAN, M., VU, D. K. & LACROIX, M. (2016)
Combined effects of marinating and γ-irradiation in ensuring safety, protection of nutritional value and increase in shelf-life of ready-to-cook meat for immunocompromised patients,
Meat Science, 118,  43-51.

 

BOUMAIL, A., SALMIERI, S. & LACROIX, M. (2016)
Combined effect of antimicrobial coatings, gamma radiation and negative air ionization with ozone on Listeria innocua, Escherichia coli and mesophilic bacteria on ready-to-eat cauliflower florets,
Postharvest Biology and Technology, 118,  134-140.

 

BOUMAIL, A., SALMIERI, S., ST-YVES, F., LAUZON, M. & LACROIX, M. (2016)
Effect of antimicrobial coatings on microbiological, sensorial and physico-chemical properties of pre-cut cauliflowers,
Postharvest Biology and Technology, 116,  1-7.

 

CRIADO, P., FRASCHINI, C., SALMIERI, S., BECHER, D., SAFRANY, A. & LACROIX, M. (2016)
Free radical grafting of gallic acid (GA) on cellulose nanocrystals (CNCS) and evaluation of antioxidant reinforced gellan gum films,
Radiation Physics and Chemistry, 118,  61-69.

 

DESROUILLERES, K., MILLETTE, M., JAMSHIDIAN, M., MAHERANI, B., FORTIN, O. & LACROIX, M. (2016)
Cancer preventive effect of a specific probiotic fermented milk components and cell walls extracted from a biomass containing L. acidophilus CL1285, L. casei LBC8OR, and L. rhamnosus CLR2 on male F344 rats treated with 1,2-dimethyihydrazine,
Journal of Functional Foods, 26,  373-384.

 

DUSSAULT, D., VU, K. D. & LACROIX, M. (2016)
Enhancement of Nisin Production by Lactococcus lactis subsp lactis,
Probiotics and Antimicrobial Proteins, 8, 3,  170-175.

 

DUSSAULT, D., VU, K. D. & LACROIX, M. (2016)
Development of a model describing the inhibitory effect of selected preservatives on the growth of Listeria monocytogenes in a meat model system,
Food Microbiology, 53,  115-121.

 

DUSSAULT, D., VU, K. D., VANSACH, T., HORGEN, F. D. & LACROIX, M. (2016)
Antimicrobial effects of marine algal extracts and cyanobacterial pure compounds against five foodborne pathogens,
Food Chemistry, 199,  114-118.

 

GHABRAIE, M., VU, K. D., HUQ, T., KHAN, A. & LACROIX, M. (2016)
Antilisterial effects of antibacterial formulations containing essential oils, nisin, nitrite and organic acid salts in a sausage model,
J Food Sci Technol, 53, 6,  2625-33.

 

GHABRAIE, M., VU, K. D., TATA, L., SALMIERI, S. & LACROIX, M. (2016)
Antimicrobial effect of essential oils in combinations against five bacteria and their effect on sensorial quality of ground meat,
LWT – Food Science and Technology, 66,  332-339.

 

HUQ, T., VU, K. D., RIEDL, B., BOUCHARD, J., HAN, J. & LACROIX, M. (2016)
Development of probiotic tablet using alginate, pectin, and cellulose nanocrystals as excipients,
Cellulose, 23, 3,  1967-1978.

 

GHABRAIE, M., VU, K. D., TNANI, S. & LACROIX, M. (2016)
Antibacterial effects of 16 formulations and irradiation against Clostridium sporogenes in a sausage model,
Food Control, 63, 21-27

 

HOSSAIN, F., FOLLETT, P., DANG VU, K., HARICH, M., SALMIERI, S. & LACROIX, M. (2016)
Evidence for synergistic activity of plant-derived essential oils against fungal pathogens of food,
Food Microbiology, 53, 24-30

 

KHAN, A., GALLAH, H., RIEDL, B., BOUCHARD, J., SAFRANY, A. & LACROIX, M. (2016)
Genipin cross-linked antimicrobial nanocomposite films and gamma irradiation to prevent the surface growth of bacteria in fresh meats,
Innovative Food Science and Emerging Technologies, 35,  96-102

 

MAHERANI, B., HOSSAIN, F., CRIADO, P., BEN-FADHEL, Y., SALMIERI, S. & LACROIX, M. (2016)
World Market Development and Consumer Acceptance of Irradiation Technology,
Foods, 5, 4.

 

TAWEMA, P., HAN, J., VU, K. D., SALMIERI, S. & LACROIX, M. (2016)
Antimicrobial effects of combined UV-C or gamma radiation with natural antimicrobial formulations against Listeria monocytogenes, Escherichia coli O157: H7, and total yeasts/molds in fresh cut cauliflower,
LWT – Food Science and Technology, 65,  451-456.

 

TURGIS, M., VU, K. D., MILLETTE, M., DUPONT, C. & LACROIX, M. (2016)
Influence of Environmental Factors on Bacteriocin Production by Human Isolates of Lactococcus lactis MM19 and Pediococcus acidilactici MM33,
Probiotics and Antimicrobial Proteins, 8, 1,  53-59.

 

LACROIX, M. & FOLLETT, P. (2015)
Combination irradiation treatments for food safety and phytosanitary uses,
Stewart Postharvest Review, 11, 3.

 

SEVERINO, R., FERRARI, G., VU, K. D., DONSÌ, F., SALMIERI, S. & LACROIX, M. (2015)
Antimicrobial effects of modified chitosan based coating containing nanoemulsion of essential oils, modified atmosphere packaging and gamma irradiation against Escherichia coli O157:H7 and Salmonella Typhimurium on green beans,
Food Control, 50, 215-222.

 

DESROUILLÈRES, K., MILLETTE, M., VU, K. D., TOUJA, R. & LACROIX, M. (2015)
Cancer preventive effects of a specific probiotic fermented milk containing Lactobacillus acidophilus CL1285, L. casei LBC80R and L. rhamnosus CLR2 on male F344 rats treated with 1,2-dimethylhydrazine,
Journal of Functional Foods, 17, 816-827.

 

NDOTI-NEMBE, A., VU, K. D., HAN, J., DOUCET, N. & LACROIX, M. (2015)
Antimicrobial Effects of Nisin, Essential Oil, and gamma-Irradiation Treatments against High Load of Salmonella typhimurium on Mini-carrots,
Journal of Food Science, 80, 7, M1544-8.

 

CRIADO, P., FRASCHINI, C., SALMIERI, S., BECHER, D., SAFRANY, A. & LACROIX, M. (2015)
Free radical grafting of gallic acid (GA) on cellulose nanocrystals (CNCS) and evaluation of antioxidant reinforced gellan gum films,
Radiation Physics and Chemistry.

 

NDOTI-NEMBE, A., VU, K. D., DOUCET, N. & LACROIX, M. (2015)
Antimicrobial Effects of Essential Oils, Nisin, and Irradiation Treatments against Listeria monocytogenes on Ready-to-Eat Carrots,
Journal of Food Science, 80, 4, M795-9.

 

DONSÌ, F., MARCHESE, E., MARESCA, P., PATARO, G., VU, K. D., SALMIERI, S., LACROIX, M. & FERRARI, G. (2015)
Green beans preservation by combination of a modified chitosan based-coating containing nanoemulsion of mandarin essential oil with high pressure or pulsed light processing,
Postharvest Biology and Technology, 106, 0, 21-32.

 

CRIADO, P., FRASCHINI, C., SALMIERI, S., BECHER, D., SAFRANY, A. & LACROIX, M. (2015)
Evaluation of antioxidant cellulose nanocrystals and applications in gellan gum films,
Industrial Biotechnology, 11, 1, 59-68.

 

STRATULAT, I., BRITTEN, M., SALMIERI, S., FUSTIER, P., ST-GELAIS, D., CHAMPAGNE, C. P. & LACROIX, M. (2015)
Enrichment of cheese with vitamin D3 and vegetable omega-3,
Journal of Functional Foods, 13, 300-307.

 

SALMIERI, S., KHAN, R. A., SAFRANY, A. & LACROIX, M. (2015)
Gamma rays-induced 2-hydroxyethyl methacrylate graft copolymerization on methylcellulose-based films: Structure analysis and physicochemical properties,
Industrial Crops and Products, 70, 0, 64-71.

 

HUQ, T., KHANH DANG, V., RIEDL, B., BOUCHARD, J. & LACROIX, M. (2015)
Synergistic effect of gamma (gamma)-irradiation and microencapsulated antimicrobials against Listeria monocytogenes on ready-to-eat (RTE) meat,
Food Microbiology, 46, 507-514.

 

SEVERINO, R., FERRARI, G., VU, K. D., DONSÌ, F., SALMIERI, S. & LACROIX, M. (2015)
Antimicrobial effects of modified chitosan based coating containing nanoemulsion of essential oils, modified atmosphere packaging and gamma irradiation against Escherichia coli O157:H7 and Salmonella Typhimurium on green beans,
Food Control, 50, 215-222.

 

COUTU, V. C., MORISSETTE, C., D’AURIA, S. & LACROIX, M. (2014)
Development of a highly specific sandwich ELISA for the detection of Listeria monocytogenes, an important foodborne pathogen,
Microbiology Research International, 2, 4, 46-52.

 

CRIADO, P., FRASCHINI, C., SALMIERI, S. & LACROIX, M. (2014)
Modification of Nanocrystalline Cellulose for Bioactive Loaded Films,
Journal of Research Updates in Polymer Science 122-135.

 

KHAN, A., VU, K. D., CHAUVE, G., BOUCHARD, J., RIEDL, B. & LACROIX, M. (2014)
Optimization of microfluidization for the homogeneous distribution of cellulose nanocrystals (CNCs) in biopolymeric matrix,
Cellulose, 21, 5, 3457-3468.

 

KHAN, A., SALMIERI, S., FRASCHINI, C., BOUCHARD, J., RIEDL, B. & LACROIX, M. (2014)
Genipin cross-linked nanocomposite films for the immobilization of antimicrobial agent,
ACS Applied Materials & Interfaces, 6, 17, 15232-42.

 

HOSSAIN, F., FOLLETT, P., VU, K. D., SALMIERI, S., SENOUSSI, C. & LACROIX, M. (2014)
Radiosensitization of Aspergillus niger and Penicillium chrysogenum using basil essential oil and ionizing radiation for food decontamination,
Food Control, 45, 156-162.

 

HUQ, T., RIEDL, B., BOUCHARD, J., SALMIERI, S. & LACROIX, M. (2014)
Microencapsulation of nisin in alginate-cellulose nanocrystal (CNC) microbeads for prolonged efficacy against Listeria monocytogenes,
Cellulose, 21, 6, 4309-4321.

 

HOSSAIN, F., LACROIX, M., SALMIERI, S., VU, K. & FOLLETT, P. A. (2014)
Basil oil fumigation increases radiation sensitivity in adult Sitophilus oryzae (Coleoptera: Curculionidae),
Journal of Stored Products Research, 59, 0, 108-112.

 

SALMIERI, S., ISLAM, F., KHAN, R. A., HOSSAIN, F. M., IBRAHIM, H. M. M., MIAO, C., HAMAD, W. Y. & LACROIX, M. (2014)
Antimicrobial nanocomposite films made of poly(lactic acid)-cellulose nanocrystals (PLA-CNC) in food applications-part B: effect of oregano essential oil release on the inactivation of Listeria monocytogenes in mixed vegetables,
Cellulose, 21, 6, 4271-4285.

 

SALMIERI, S., ISLAM, F., KHAN, R. A., HOSSAIN, F. M., IBRAHIM, H. M. M., MIAO, C., HAMAD, W. Y. & LACROIX, M. (2014)
Antimicrobial nanocomposite films made of poly(lactic acid)-cellulose nanocrystals (PLA-CNC) in food applications: Part A-effect of nisin release on the inactivation of Listeria monocytogenes in ham,
Cellulose, 21, 3, 1837-1850.

 

SEVERINO, R., VU, K. D., DONSÌ, F., SALMIERI, S., FERRARI, G. & LACROIX, M. (2014)
Antibacterial and physical effects of modified chitosan based-coating containing nanoemulsion of mandarin essential oil and three non-thermal treatments against Listeria innocua in green beans,
International Journal of Food Microbiology, 191, 82-88.

 

TRUDEAU, K., VU, K. D., DÉZIEL, E., SHARECK, F. & LACROIX, M. (2014)
Effect of γ-irradiation on gene expression of heat shock proteins in the foodborne pathogen Escherichia coli O157:H7,
International Journal of Radiation Biology, 90, 3, 268-273.

 

STRATULAT, I., BRITTEN, M., SALMIERI, S., FUSTIER, P., ST-GELAIS, D., CHAMPAGNE, C. P. & LACROIX, M. (2014)
Enrichment of cheese with bioactive lipophilic compounds,
Journal of Functional Foods, 6, 1, 48-59.

 

SEVERINO, R., VU, K. D., DONSÌ, F., SALMIERI, S., FERRARI, G. & LACROIX, M. (2014)
Antimicrobial effects of different combined non-thermal treatments against Listeria monocytogenes in broccoli florets,
Journal of Food Engineering, 124, 0, 1-10.

 

LACROIX, M., KHAN, R., SENNA, M., SHARMIN, N., SALMIERI, S. & SAFRANY, A. (2014)
Radiation grafting on natural films,
Radiation Physics and Chemistry, 94, 1, 88-92.

 

KHAN, A., HUQ, T., KHAN, R. A., RIEDL, B. & LACROIX, M. (2014)
Nanocellulose-based composites and bioactive agents for food packaging,
Critical Reviews in Food Science and Nutrition, 54, 2, 163-74.

 

AMINE, K. M., CHAMPAGNE, C. P., RAYMOND, Y., ST-GELAIS, D., BRITTEN, M., FUSTIER, P., SALMIERI, S. & LACROIX, M. (2014)
Survival of microencapsulated Bifidobacterium longum in Cheddar cheese during production and storage,
Food Control, 37, 1, 193-199.

 

DUSSAULT, D., VU, K. D. & LACROIX, M. (2014)
In vitro evaluation of antimicrobial activities of various commercial essential oils, oleoresin and pure compounds against food pathogens and application in ham,
Meat Science, 96, 1, 514-520.

 

AMINE, K. M., CHAMPAGNE, C. P., SALMIERI, S., BRITTEN, M., ST-GELAIS, D., FUSTIER, P. & LACROIX, M. (2014)
Effect of palmitoylated alginate microencapsulation on viability of Bifidobacterium longum during freeze-drying,
LWT – Food Science and Technology, 56, 1, 111-117.

 

MILLETTE, M., NGUYEN, A., AMINE, K. M. & LACROIX, M. (2013)
Gastrointestinal survival of bacteria in commercial probiotic products,
International Journal of Probiotics and Prebiotics, 8, 4, 149-156.

 

LACROIX, M., AYARI, S., DUSSAULT, D., TURGIS, M., SALMIERI, S., TAKALA, P. & VU, K. D. (2013)
Irradiation in combined treatments and food safety,
Journal of Radioanalytical and Nuclear Chemistry, 296, 2, 1065-1069.

 

BOUMAIL, A., SALMIERI, S., KLIMAS, E., TAWEMA, P., BOUCHARD, J. & LACROIX, M. (2013)
Physio-chemical properties of antimicrobial film based on polycaprolactone and nanocellulose and their capacity to inhibit salmonella typhimurium on vegetables,
Journal of science & technology for forest products and processes. , 3, 1, 45-49.

 

STRATULAT, I., BRITTEN, M., SALMIERI, S., ST-GELAIS, D., CHAMPAGNE, C. P., FUSTIER, P. & LACROIX, M. (2013)
Encapsulation of coenzyme Q10 in a simple emulsion-based nutraceutical formulation and application in cheese manufacturing,
Food Chemistry, 141, 3, 2707-2712.

 

LACROIX, M. & VU, K. D. (2013)
Edible Coating and Film Materials: Proteins. In: HAN, J. H. (Ed.) Innovations in Food Packaging: Second Edition. 277-304.

 

PICARD, I., HOLLINGSWORTH, R. G., WALL, M., NISHIJIMA, K., SALMIERI, S., VU, K. D. & LACROIX, M. (2013)
Effects of chitosan-based coatings containing peppermint essential oil on the quality of post-harvest papaya fruit,
International Journal of Postharvest Technology and Innovation, 3, 2, 178-189.

 

KHAN, R. A., BECK, S., DUSSAULT, D., SALMIERI, S., BOUCHARD, J. & LACROIX, M. (2013)
Mechanical and barrier properties of nanocrystalline cellulose reinforced poly(caprolactone) composites: Effect of gamma radiation,
Journal of Applied Polymer Science, 129, 5, 3038-3046.

 

HUQ, T., KHAN, A., KHAN, R. A., RIEDL, B. & LACROIX, M. (2013)
Encapsulation of probiotic bacteria in biopolymeric system,
Critical Reviews in Food Science and Nutrition, 53, 9, 909-16.

 

TURGIS, M., VU, K. D. & LACROIX, M. (2013)
Partial Characterization of Bacteriocins Produced by Two New Enterococcus faecium Isolated from Human Intestine,
Probiotics and Antimicrobial Proteins, 5, 2, 110-120.

 

TAKALA, P. N., VU, K. D., SALMIERI, S., KHAN, R. A. & LACROIX, M. (2013)
Antibacterial effect of biodegradable active packaging on the growth of Escherichia coli, Salmonella typhimurium and Listeria monocytogenes in fresh broccoli stored at 4°C,
LWT – Food Science and Technology, 53, 2, 499-506.

 

TAKALA, P. N., SALMIERI, S., BOUMAIL, A., KHAN, R. A., VU, K. D., CHAUVE, G., BOUCHARD, J. & LACROIX, M. (2013)
Antimicrobial effect and physicochemical properties of bioactive trilayer polycaprolactone/methylcellulose-based films on the growth of foodborne pathogens and total microbiota in fresh broccoli,
Journal of Food Engineering, 116, 3, 648-655.

 

NDOTI-NEMBE, A., VU, K. D., DOUCET, N. & LACROIX, M. (2013)
Effect of combination of essential oils and bacteriocins on the efficacy of gamma radiation against Salmonella Typhimurium and Listeria monocytogenes,
International Journal of Radiation Biology, 89, 10, 794-800.

 

KHAN, R. A., DUSSAULT, D., SALMIERI, S., SAFRANY, A. & LACROIX, M. (2013)
Mechanical and barrier properties of carbon nanotube reinforced PCL-based composite films: Effect of gamma radiation,
Journal of Applied Polymer Science, 127, 5, 3962-3969.

 

KANG, H. J., KIM, S. J., YOU, Y. S., LACROIX, M. & HAN, J. (2013)
Inhibitory effect of soy protein coating formulations on walnut (Juglans regia L.) kernels against lipid oxidation,
LWT – Food Science and Technology, 51, 1, 393-396.

 

GIROUX, H. J., DE GRANDPRE, G., FUSTIER, P., CHAMPAGNE, C. P., ST-GELAIS, D., LACROIX, M. & BRITTEN, M. (2013)
Production and characterization of Cheddar-type cheese enriched with green tea extract,
Dairy Science & Technology, 93, 3, 241-254.

 

GIROUX, H. J., CONSTANTINEAU, S., FUSTIER, P., CHAMPAGNE, C. P., ST-GELAIS, D., LACROIX, M. & BRITTEN, M. (2013)
Cheese fortification using water-in-oil-in-water double emulsions as carrier for water soluble nutrients,
International Dairy Journal, 29, 2, 107-114.

 

BOUMAIL, A., SALMIERI, S., KLIMAS, E., TAWEMA, P. O., BOUCHARD, J. & LACROIX, M. (2013)
Characterization of Trilayer Antimicrobial Diffusion Films (ADFs) Based on Methylcellulose-Polycaprolactone Composites,
Journal of Agricultural and Food Chemistry, 61, 4, 811-821.

 

AYARI, S., DUSSAULT, D., HAYOUNI, E. A., HAMDI, M. & LACROIX, M. (2013)
Radiation tolerance of Bacillus cereus pre-treated with carvacrol alone or in combination with nisin after exposure to single and multiple sub-lethal radiation treatment,
Food Control, 32, 2, 693-701.

 

BEAUCHAMP, S., D’AURIA, S., PENNACCHIO, A. & LACROIX, M. (2012)
A new competitive fluorescence immunoassay for detection of Listeria monocytogenes,
Analytical Methods, 4, 12, 4187-4192.

 

VU, K. D., HOLLINGSWORTH, R. G., SALMIERI, S., TAKA
Effect of different cranberry extracts and juices during cranberry juice processing on the antiproliferative activity against two colon cancer cell lines
Food Chemistry , 132, 2, 959-967.

 

TURGIS, M., VU, K. D., DUPONT, C. & LACROIX, M. (2012)
Combined antimicrobial effect of essential oils and bacteriocins against foodborne pathogens and food spoilage bacteria
Food Research International , 48, 2, 696-702.

 

TURGIS, M., STOTZ, V., DUPONT, C., SALMIERI, S., KHAN, R. A. & LACROIX, M. (2012)
Elimination of Listeria monocytogenes in sausage meat by combination treatment: Radiation and radiation-resistant bacteriocins
Radiation Physics and Chemistry , 81, 8, 1185-1188.

 

TURGIS, M., MILLETTE, M., SALMIERI, S. & LACROIX, M. (2012)
Elimination of Listeria inoculated in ready-to-eat carrots by combination of antimicrobial coating and ?-irradiation
Radiation Physics and Chemistry , 81, 8, 1170-1172.

 

TRUDEAU, K., VU, K. D., SHARECK, F. & LACROIX, M. (2012)
Capillary electrophoresis separation of protein composition of ?-irradiated food pathogens Listeria monocytogenes and Staphylococcus aureus
PLoS ONE , 7, 3, e32488.

 

TRUDEAU, K., VU, K. D., SHARECK, F. & LACROIX, M. (2012)
Effect of gamma irradiation on the expressed proteins in the foodborne pathogen Staphylococcus aureus
Radiation Physics and Chemistry , 81, 8, 1181-1184.

 

SHARMIN, N., KHAN, R. A., SALMIERI, S., DUSSAULT, D. & LACROIX, M. (2012)
Effectiveness of silane monomer on chitosan films and PCL-based tri-layer films
Journal of Applied Polymer Science , 125, 1, 224-232.

 

SHARMIN, N., KHAN, R. A., SALMIERI, S., DUSSAULT, D. & LACROIX, M. (2012)
Fabrication and Characterization of Biodegradable Composite Films Made of Using Poly(caprolactone) Reinforced with Chitosan
Journal of Polymers and the Environment , 20, 30, 698-705.

 

SHARMIN, N., KHAN, R. A., SALMIERI, S., DUSSAULT, D., BOUCHARD, J. & LACROIX, M. (2012)
Modification and Characterization of Biodegradable Methylcellulose Films with Trimethylolpropane Trimethacrylate (TMPTMA) by ? Radiation: Effect of Nanocrystalline Cellulose
Journal of Agricultural and Food Chemistry , 60, 2, 623-9.

 

SHARMIN, N., KHAN, R. A., DUSSAULT, D., SALMIERI, S. & LACROIX, M. (2012)
Fabrication and Characterization of Chitosan-based Films Reinforced with Poly (caprolactone).
Polymer and the Environment. , sous presse.

 

SHARMIN, N., KHAN, R. A., DUSSAULT, D., SALMIERI, S., AKTER, N. & LACROIX, M. (2012)
Effectiveness of silane monomer and gamma radiation on chitosan films and PCL-based composites
Radiation Physics and Chemistry , 81, 8, 932-935.

 

SHARMIN, N., KHAN, R., SALMIERI, S., DUSSAULT, D., BOUCHARD, J. & LACROIX, M. (2012)
Mechanical and barrier properties of methylcellulose-based films grafted with trimethylolpropane trimethacrylate by gamma radiation: Effect of filling with cellulose nanocrystals,
J-FOR, 2, 6, 24-31.

 

PICARD, I., HOLLINGSWORTH, R. G., SALMIERI, S. & LACROIX, M. (2012)
Repellency of essential oils to Frankliniella occidentalis (Thysanoptera: Thripidae) as affected by type of oil and polymer release
Journal of Economic Entomology , 105, 4, 1238-47.

 

LACROIX, M., SAMIA, A., DOMINIC, D., MÉLANIE, T., STÉPHANE, S., TAKALA, P. & KHANH, V. D. (2012)
Irradiation in combined treatments and food safety
Journal of Radioanalytical and Nuclear Chemistry , 1-5.

 

LACROIX, M. (2012)
Irradiation . In: SUN, D.-W. (Ed.)
Handbook of food safety engineering. Oxford, Wiley-Blackwell, 497-515.

 

KHAN, R. A., SALMIERI, S., DUSSAULT, D., TUFENKJI, N., URIBE-CALDERON, J., KAMAL, M. R., SAFRANY, A. & LACROIX, M. (2012)
Preparation and Thermo-Mechanical Characterization of Chitosan Loaded Methylcellulose-Based Biodegradable Films: Effects of Gamma Radiation
Journal of Polymers and the Environment , 20, 1, 43-52.

 

KHAN, R. A., SALMIERI, S., DUSSAULT, D., SHARMIN, N. & LACROIX, M. (2012)
Mechanical, barrier, and interfacial properties of biodegradable composite films made of methylcellulose and poly(caprolactone)
Journal of Applied Polymer Science , 123, 3, 1690-1697.

 

KHAN, R. A., DUSSAULT, D., SALMIERI, S., SAFRANY, A. & LACROIX, M. (2012)
Mechanical and barrier properties of carbon nanotube reinforced PCL-based composite films: Effect of gamma radiation
Journal of Applied Polymer Science , Copyright (C) 2012 American Chemical Society (ACS). All Rights Reserved., Ahead of Print.

 

KHAN, R. A., DUSSAULT, D., SALMIERI, S., SAFRANY, A. & LACROIX, M. (2012)
Improvement of the mechanical and barrier properties of methylcellulose-based films by treatment with HEMA and silane monomers under gamma radiation
Radiation Physics and Chemistry , 81, 8, 927-931.

 

KHAN, A., KHAN, R. A., SALMIERI, S., LE TIEN, C., RIEDL, B., BOUCHARD, J., CHAUVE, G., TAN, V., KAMAL, M. R. & LACROIX, M. (2012)
Mechanical and barrier properties of nanocrystalline cellulose reinforced chitosan based nanocomposite films
Carbohydrate Polymers , 90, 4, 1601-8.

 

KHAN, A., HUQ, T., KHAN, R. A., DUSSAULT, D., SALMIERI, S. & LACROIX, M. (2012)
Effect of gamma radiation on the mechanical and barrier properties of HEMA grafted chitosan-based films
Radiation Physics and Chemistry , 81, 8, 941-944.

 

HUQ, T., SALMIERI, S., KHAN, A., KHAN, R. A., LE TIEN, C., RIEDL, B., FRASCHINI, C., BOUCHARD, J., URIBE-CALDERON, J., KAMAL, M. R. & LACROIX, M. (2012)
Nanocrystalline cellulose (NCC) reinforced alginate based biodegradable nanocomposite film
Carbohydrate Polymers , 90, 4, 1757-63.

 

HUQ, T., KHAN, A., DUSSAULT, D., SALMIERI, S., KHAN, R. A. & LACROIX, M. (2012)
Effect of gamma radiation on the physico-chemical properties of alginate-based films and beads
Radiation Physics and Chemistry , 81, 8, 945-948.

 

DUSSAULT, D. & LACROIX, M. (2012)
Essential oils in edible films and coatings . In: VALGIMIGLI, L. (Ed.)
Essential Oils as Natural Food Additives: Composition, Applications, Antioxidant and Antimicrobial Properties. Nova Science Publishers, Inc., 413-426.

 

DUSSAULT, D., BENOIT, C. & LACROIX, M. (2012)
Combined effect of ?-irradiation and bacterial-fermented dextrose on microbiological quality of refrigerated pork sausages
Radiation Physics and Chemistry , 81, 8, 1098-1102.

 

CAILLET, S., LORENZO, G., CÔTÉ, J., SYLVAIN, J. F. & LACROIX, M. (2012)
Free Radical-Scavenging Properties and Antioxidant Activity of Fractions from Cranberry Products
Food and Nutrition Sciences , 3, 3, 337-347.

 

CAILLET, S., LORENZO, G., COTE, J., DOYON, G., SYLVAIN, J. F. & LACROIX, M. (2012)
Cancer chemopreventive effect of fractions from cranberry products
Food Research International , 45, 1, 320-330.

 

CAILLET, S., CÔTÉ, J., SYLVAIN, J. F. & LACROIX, M. (2012)
Antimicrobial effects of fractions from cranberry products on the growth of seven pathogenic bacteria
Food Control , 23, 2, 419-428.

 

BEAUCHAMP, S. & LACROIX, M. (2012)
Resistance of the genome of Escherichia coli and Listeria monocytogenes to irradiation evaluated by the induction of cyclobutane pyrimidine dimers and 6-4 photoproducts using gamma and UV-C radiations
Radiation Physics and Chemistry , 81, 8, 1193-1197.

 

AYARI, S., DUSSAULT, D., JERBI, T., HAMDI, M. & LACROIX, M. (2012)
Radiosensitization of Bacillus cereus spores in minced meat treated with cinnamaldehyde
Radiation Physics and Chemistry , 81, 8, 1173-1176.

 

AYARI, S., DUSSAULT, D., HAYOUNI, E. A., VU, K. D., HAMDI, M. & LACROIX, M. (2012)
Response of Bacillus cereus vegetative cells after exposure to repetitive sublethal radiation processing in combination with nisin
Food Microbiology , 32, 2, 361-370.

 

AKTER, N., KHAN, R. A., SALMIERI, S., SHARMIN, N., DUSSAULT, D. & LACROIX, M. (2012)
Fabrication and mechanical characterization of biodegradable and synthetic polymeric films: Effect of gamma radiation
Radiation Physics and Chemistry , 81, 8, 995-998.

 

YUN, H., LACROIX, M., JUNG, S., KIM, K., LEE, J. W. & JO, C. (2011)
Effect of several food ingredients on radiation inactivation of Escherichia coli and Listeria monocytogenes inoculated into ground pork
Radiation Physics and Chemistry , 80, 9, 994-997.

 

VU, K. D., HOLLINGSWORTH, R. G., LEROUX, E., SALMIERI, S. & LACROIX, M. (2011)
Development of edible bioactive coating based on modified chitosan for increasing the shelf life of strawberries
Food Research International , 44, 1, 198-203.

 

TURGIS, M., MILLETTE, M., SALMIERI, S. & LACROIX, M. (2011)
Elimination of Listeria inoculated in ready-to-eat carrots by combination of antimicrobial coating and ?-irradiation
Radiation Physics and Chemistry.

 

TAKALA, P. N., VU, K. D., SALMIERI, S. & LACROIX, M. (2011)
Effect of antimicrobial coatings on the radiosensitization of Escherichia coli, Salmonella typhimurium, and Listeria monocytogenes in fresh broccoli
Journal of Food Protection , 74, 7, 1065-1069.

 

TAKALA, P. N., SALMIERI, S., VU, K. D. & LACROIX, M. (2011)
Effects of combined treatments of irradiation and antimicrobial coatings on reduction of food pathogens in broccoli florets
Radiation Physics and Chemistry , 80, 12, 1414-1418.

 

SHARMIN, N., KHAN, R. A., SALMIERI, S., DUSSAULT, D. & LACROIX, M. (2011)
Effectiveness of silane monomer on chitosan films and PCL-based tri-layer films
Journal of Applied Polymer Science , Ahead of Print.

 

KHAN, R., SALMIERI, S., DUSSAULT, D., TUFENKJI, N., URIBE-CALDERON, J., KAMAL, M., SAFRANY, A. & LACROIX, M. (2011)
Preparation and Thermo-Mechanical Characterization of Chitosan Loaded Methylcellulose-Based Biodegradable Films: Effects of Gamma Radiation
Journal of Polymers and the Environment , 1-10.

 

KHAN, A., HUQ, T., KHAN, R., RIEDL, B. & LACROIX, M. (2011)
Nanocellulose based composites and bioactive agents for food packaging.
Critical Reviews in Food Science and Nutrition , sous presse.

 

HUQ, T., KHAN, A., KHAN, R., RIEDL, B. & LACROIX, M. (2011)
Encapsulation of probiotic bacteria in biopolymeric system
Critical Reviews in Food Science and Nutrition , sous presse.

 

HAN, J., BRITTEN, M., ST-GELAIS, D., CHAMPAGNE, C. P., FUSTIER, P., SALMIERI, S. & LACROIX, M. (2011)
Polyphenolic compounds as functional ingredients in cheese
Food Chemistry , 124, 4, 1589-1594.

 

HAN, J., BRITTEN, M., ST-GELAIS, D., CHAMPAGNE, C. P., FUSTIER, P., SALMIERI, S. & LACROIX, M. (2011)
Effect of polyphenolic ingredients on physical characteristics of cheese
Food Research International , 44, 1, 494-497.

 

FORTIN, M.-H., CHAMPAGNE, C. P., ST-GELAIS, D., BRITTEN, M., FUSTIER, P. & LACROIX, M. (2011)*
Effect of time of inoculation, starter addition, oxygen level and salting on the viability of probiotic cultures during Cheddar cheese production
International Dairy Journal , 21, 2, 75-82.

 

FORTIN, M. H., CHAMPAGNE, C. P., ST-GELAIS, D., BRITTEN, M., FUSTIER, P. & LACROIX, M. (2011)
Viability of Bifidobacterium longum in cheddar cheese curd during manufacture and storage: effect of microencapsulation and point of inoculation
Dairy Science & Technology , 91, 5, 599-614.

 

COTÉ, J., CAILLET, S., DUSSAULT, D., SYLVAIN, J. F. & LACROIX, M. (2011)
Effect of juice processing on cranberry antibacterial properties
Food Research International , 44, 9, 2922-2929.

 

CÔTÉ, J., CAILLET, S., DOYON, G., DUSSAULT, D., SYLVAIN, J. F. & LACROIX, M. (2011)
Antimicrobial effect of cranberry juice and extracts
Food Control , 22, 8, 1413-1418.

 

COTÉ, J., CAILLET, S., DOYON, G., DUSSAULT, D., SALMIERI, S., LORENZO, G., SYLVAIN, J. F. & LACROIX, M. (2011)
Effects of juice processing on cranberry antioxidant properties
Food Research International , 44, 9, 2907-2914.

 

CAILLET, S., LESSARD, S., LAMOUREUX, G. & LACROIX, M. (2011)
Umu test applied for screening natural antimutagenic agents
Food Chemistry , 124, 4, 1699-1707.

 

CAILLET, S., CÔTÉ, J., DOYON, G., SYLVAIN, J. F. & LACROIX, M. (2011)
Effect of juice processing on the cancer chemopreventive effect of cranberry
Food Research International , 44, 4, 902-910.

 

CAILLET, S., CÔTÉ, J., DOYON, G., SYLVAIN, J. F. & LACROIX, M. (2011)
Antioxidant and antiradical properties of cranberry juice and extracts
Food Research International , 44, 5, 1408-1413.

 

AKTER, N., KHAN, R. A., SALMIERI, S., SHARMIN, N., DUSSAULT, D. & LACROIX, M. (2011)
Fabrication and mechanical characterization of biodegradable and synthetic polymeric films: Effect of gamma radiation
Radiation Physics and Chemistry.

 

SENNA, M. M., SALMIERI, S., EL-NAGGAR, A. W., SAFRANY, A. & LACROIX, M. (2010)
Improving the compatibility of Zein/Poly(vinyl alcohol) Blends by gamma irradiation and graft copolymerization of acrylic acid
Journal of Agricultural and Food Chemistry , 58, 7, 4470-4476.

 

LACROIX, M. (2010)
Polyphenols in cocoa: influence of processes on their composition and biological activities . In: BISHOP, M. R. (Ed.)
Chocolate, Fast Foods and Sweeteners: Consumption and Health. Nova Science Publishers, Inc., 183-197.

 

LACROIX, M. (2010)
Irradiation in Combined Treatments and Food Safety
Transactions of the American Nuclear Society , 102, 19-20.

 

KHAN, R. A., SALMIERI, S., DUSSAULT, D., URIBE-CALDERON, J., KAMAL, M. R., SAFRANY, A. & LACROIX, M. (2010)
Production and properties of nanocellulose-reinforced methylcellulose-based biodegradable films
Journal of Agricultural and Food Chemistry , 58, 13, 7878-85.

 

HAN, J., SALMIERI, S., LE TIEN, C. & LACROIX, M. (2010)
Improvement of water barrier property of paperboard by coating application with biodegradable polymers,
Journal of Agricultural and Food Chemistry , 58, 5, 3125-3131.

 

GUENIER, A. S., CAILLET, S., OUATTARA, B., LALEYE, L. & LACROIX, M. (2010)
Antibacterial capacity of a reconstituted fortified beverage used as a nutritional supplement,
Food Research International , 43, 9, 2321-2328.

 

COTÉ, J., CAILLET, S., DOYON, G., SYLVAIN, J. F. & LACROIX, M. (2010)
Bioactive compounds in cranberries and their biological properties,
Critical Reviews in Food Science and Nutrition , 50, 7, 666-79.

 

COTÉ, J., CAILLET, S., DOYON, G., SYLVAIN, J. F. & LACROIX, M. (2010)
Analyzing cranberry bioactive compounds,
Critical Reviews in Food Science and Nutrition , 50, 9, 872-88.

 

BALDWIN, C., MILLETTE, M., OTH, D., RUIZ, M. T., LUQUET, F. M. & LACROIX, M. (2010)
Probiotic Lactobacillus acidophilus and L. casei mix sensitize colorectal tumoral cells to 5-fluorouracil-induced apoptosis,
Nutrition and Cancer , 62, 3, 371-378.

 

AYARI, S., DUSSAULT, D., MILLETTE, M., HAMDI, M. & LACROIX, M. (2010)
Response of Bacillus cereus to gamma-Irradiation in Combination with Carvacrol or Mild Heat Treatment,
Journal of Agricultural and Food Chemistry , 58, 14, 8217-8224.

 

TURGIS, M., HAN, J., MILLETTE, M., SALMIERI, S., BORSA, J. & LACROIX, M. (2009)
Effect of selected antimicrobial compounds on the radiosensitization of Salmonella Typhi in ground beef,
Letters in Applied Microbiology , 48, 6, 657-662.

 

TURGIS, M., HAN, J., CAILLET, S. & LACROIX, M. (2009)
Antimicrobial activity of mustard essential oil against Escherichia coli O157:H7 and Salmonella typhi,
Food Control , 20, 12, 1073-1079.

 

SABATO, S. F., SILVA, J. M., CRUZ, J. N., BROISLER, P. O., RELA, P. R., SALMIERI, S. & LACROIX, M. (2009)
Advances in commercial application of gamma radiation in tropical fruits at Brazil
Radiation Physics and Chemistry , 78, 7-8, 655-658.

 

SABATO, S. F., DA SILVA, J. M., DA CRUZ, J. N., SALMIERI, S., RELA, P. R. & LACROIX, M. (2009)
Study of physical-chemical and sensorial properties of irradiated Tommy Atkins mangoes (Mangifera indica L.) in an international consignment,
Food Control , 20, 3, 284-288.

 

LACROIX, M., TURGIS, M., BORSA, J., MILLETTE, M., SALMIERI, S., CAILLET, S. & HAN, J. (2009)
Applications of radiation processing in combination with conventional treatments to assure food safety: New development,
Radiation Physics and Chemistry , 78, 11, 1015-1017.

 

LACROIX, M., CAILLET, S. & SHARECK, F. (2009)
Bacterial radiosensitization by using radiation processing in combination with essential oil: Mechanism of action,
Radiation Physics and Chemistry , 78, 7-8, 567-570.

 

HAN, J., BOURGEOIS, S. & LACROIX, M. (2009)
Protein-based coatings on peanut to minimise oil migration,
Food Chemistry , 115, 2, 462-468.

 

DUSSAULT, D., CAILLET, S., LE TIEN, C. & LACROIX, M. (2009)
Effect of gamma-irradiation on membrane fatty acids and peptidoglycan’s muropeptides of Pantoea agglomerans, a plant pathogen,
Journal of Applied Microbiology , 106, 3, 1033-1040.

 

DEHKHARGHANIAN, M., SALMIERI, S., LACROIX, M. & VIJAYALAKSHMI, M. A. (2009)
Erratum: Antioxidant properties of green tea polyphenols encapsulated in caseinate beads (Dairy Science and Technology (2009) 89 (485-499)),
Dairy Science and Technology , 89, 6, 627.

 

DEHKHARGHANIAN, M., LACROIX, M. & VIJAYALAKSHMI, M. A. (2009)
Antioxidant properties of green tea polyphenols encapsulated in caseinate beads,
Dairy Science and Technology , 89, 5, 485-499.