Monique Lacroix

Projets d'études et stages offerts

Expertises

Sciences appliquées à l'alimentation , Innocuité alimentaire , Irradiation , Irradiation bioalimentaire , Produits nutraceutiques et probiotiques

  • Professeure à l’INRS

Téléphone
450 687-5010 poste 4489

Télécopieur
450 686-5501

Courriel
monique.lacroix@inrs.ca

Centre Armand-Frappier Santé Biotechnologie

531, boulevard des Prairies
Laval (Québec) H7V 1B7
CANADA

 

Voir le centre

Intérêts de recherche

Les recherches en sciences alimentaires de la professeure Monique Lacroix favorisent le développement de l’industrie bioalimentaire par le biais de l’exploitation de nouvelles technologies de transformation et de traitements assurant la qualité globale des aliments ainsi que la valorisation de sous produits alimentaires pour le développement de nouveaux produits a haute valeur. La mise au point de nouvelles technologies (irradiation) ou de combinaisons de traitements (chaleur, emballage sous atmosphère modifiée, fermentation, froid) permet de réduire les pertes tout en assurant la conservation de la valeur nutritive et l’innocuité du produit. La mise au point de nouveaux procédés est assurée par différentes sphères d’activités telles que la chimie et la biochimie alimentaire, les propriétés physico-chimiques et l’évaluation sensorielle des aliments.

 

Effet des traitements technologiques sur la fonctionnalité des protéines et autres macromolécules

Les aliments sont composés de macromolécules en mélange dans un système aqueux : il existe entre ces dernières des interactions complexes qui gouvernent une foule de propriétés telles la valeur nutritive, les propriétés fonctionnelles, la stabilité physique, microbiologique, etc. La professeure Lacroix pose comme hypothèse qu’il est possible de contrôler les interactions entre ces différentes macromolécules, au cours des traitements technologiques et d’obtenir pour chaque type d’aliments ou de mélanges à base de protéines, des propriétés physico-chimiques déterminantes sur la conservation, la fonctionnalité des denrées alimentaires ou de nouveaux produits alimentaires a haute valeur et autres tels des enrobages comestibles. Des traitements permettant des réactions de « cross-linking » permettent la mise au point d’emballages biodégradables bioactifs (ex : antioxydants, antimicrobiens). La professeure Lacroix et son équipe proposent des modèles d’immobilisation et d’encapsulation de molécules ou de composantes bioactives en fonction de la structure et de la fonctionnalité des agents bioactifs afin de maximiser et de stabiliser la fonctionnalité de ces molécules au cours de l’entreposage et d’assurer un rendement significatif dans les aliments. Ils veulent mettre au point des aliments enrichis en ingrédients bioactifs pour l’amélioration de la santé, et mettre au point des produits alimentaires novateurs a connotation santé.

 

Étude des métabolites secondaires des végétaux et des bactéries probiotiques et leurs propriétés antioxydantes immunostimulantes et antimorales

On reconnaît aujourd’hui que les composés phénoliques et autres métabolites secondaires bactériens sont des micronutriments qui possèdent des propriétés biologiques inestimables pour la santé cellulaire. La professeure Lacroix étudie les différentes propriétés d’extraits alimentaires et végétaux, purifie les composés actifs et les identifie pour leur caractérisation, les études de mécanismes et la mise au point de nouveaux produits cosmétiques, pharmaceutiques et suppléments alimentaires ayant des propriétés antibactériennes, antiradicalaires, anticancéreuses et autres.

Fonctions et biographie

La professeure Monique Lacroix a obtenu un B. Sc. A. (1980), une M. Sc. (1982) en sciences et technologie des aliments de l’Université Laval. Récipiendaire d’une bourse de recherche (1 an) en biotechnologie en 1983, échange France-Québec, elle a participé à une étude sur la cinétique différentielle d’absorption d’hydrolysat de protéines laitières chez le porc in vivo, au Laboratoire de physiologie de la nutrition de l’INRA de Jouy-en-Josas, France.  Elle a obtenu son Ph. D. (1986) en nutrition de l’Université Laval, où elle s’est spécialisée sur l’amélioration de la qualité des protéines de canola par des traitements d’hydrolyse, d’ultrafiltration et de détoxification (élimination de composés phénoliques) par des traitements chimiques, de fermentation et d’hydrolyse enzymatique.

En 1987, elle a été nommée professeure au Centre de Recherche en Sciences Appliquée a l’Alimentation (CRESALA), centre créé et fondé par feu Dr Marcel Gagnon, en 1972, afin de travailler conjointement avec l’industrie alimentaire pour développer de nouvelles technologies, assurer l’innocuité alimentaire, améliorer le temps de conservation et mettre au point de nouveaux produits de haute valeurs. Elle travaille également sur l’irradiation des aliments avec des traitements combinés afin d’assurer l’innocuité alimentaire, de protéger la valeur nutritive et de réduire les pertes alimentaires.

 

 

Projets de recherche en cours

Objectifs de recherche
  1. Développer et appliquer de nouvelles technologies et méthodes de conservation des aliments compte tenu des maladies qu’ils peuvent causer.  Études des interactions hôte-pathogène et salubrité alimentaire.
  2. Étudier le mécanisme d’action de métabolites secondaires de plantes, de nouvelles bactéries probiotiques récemment isolées dans nos laboratoires et de leurs métabolites (EPS, bactériocines) pour le développement de nouveaux produits nutraceutiques et d’aliments fonctionnels.
    Proposer des nouvelles solutions de rechange aux antibiotiques (bactéries résistantes),
    Prévention du développement de maladies nosocomiales, et maladies infectieuses.
    Maintien d’une bonne santé et prévention du développement de maladies dégénératives par leurs propriétés a moduler le système immunitaire, leurs propriétés antioxydantes, antimutagènes, antiradicalaires et capacité d’engendrer l’apoptose de cellules cancéreuses.
  3. Valoriser les sous produits issus d’industries alimentaires pour le développement d’emballages biodégradables et de films nanocomposites pouvant protéger l’environnement contre la contamination par des polluants et développement de produits de hautes valeurs.

 

Description des projets

Biofilms : Mise au point des méthodes de réticulations, de fonctionnalisation, de greffage de polymères et utilisation de polymères nanocomposites pour la fabrication de films auto supportant et biodégradables, de capsules ou d’enrobages. Ces matériaux sont mis au point pour des applications alimentaires, nutraceutiques, pharmaceutiques et pour la protection de l’environnement.

 

Irradiation : Étudier la radiosensibilisation, la résistance et les modifications morphologiques, physiologiques et moléculaires chez les principales bactéries pathogènes retrouvées dans les aliments lorsque exposées a un traitement d’irradiation en présence d’agents antimicrobiens naturels sous différentes conditions d’entreposage. Le but a long terme est de mettre au point de nouvelles technologies afin d’assurer l’innocuité des aliments. Collaboration avec les Nations Unies depuis 1987 pour la formation continue de chercheur en irradiation. Membre de 2 comités d’experts en irradiation aux Nations Unies : Agence Internationale de l’énergie Atomique dont un comité conjoint avec l’Office Mondiale de la Santé et Food Agriculture Organisation pour proposer de nouvelles recommandations et collaborer dans un réseau de recherche international.

 

Produits nutraceutiques et développement de nouvelles technologies pour assurer la salubrité alimentaire

Bactéries probiotiques : Nous avons isolé deux bactéries potentiellement probiotiques d’origine humaine stimulant in vitro la production de cytokines et inhibant des bactéries pathogènes ciblées dont une Enterobacteriacea résistante à la vancomycine et ayant le pouvoir de moduler la flore intestinale in vivo. Nous travaillons a l’isolation et a la caractérisation de deux bactériocines produites par ces bactéries : études de mécanismes d’actions, vérification de la modulation de la flore microbienne in vivo et évaluation des propriétés antipathogènes in vitro et in vivo. Des méthodes d’encapsulation sont mises au point pour préserver la viabilité de bactéries probiotiques au passage gastrique et au cours de l’entreposage.

 

Isolation et extraction de composés bioactifs présents dans les plantes et les aliments 

Sélection et études de mécanismes d’extraits de plantes, pour leurs propriétés antimicrobiennes spécialement contre les pathogènes responsables de toxi-infections alimentaires.

Isolation, séparation, identification et études de mécanismes de composés phénoliques ayant des propriétés biologiques (antimicrobiennes, antioxydants, antiradicalaires, antimutagènes, anticancer) pour la mise au point de formulation antimicrobiennes naturelles et d’aliments fonctionnels.

Mise au point d’enrobages et de formulations d’encapsulation pour protéger la bioactivité de ces molécules.

Collaboration avec des industriels pour développer de nouveaux procédés faisant intervenir l’application de ces extraits soit pour le développement d’aliments nutraceutiques ou comme agents antimicrobiens naturels.

Activités scientifiques

  • Membre de deux réseaux de recherche des Nations Unies : Production of crosslinked natural polymers using gamma-irradiation for the development of bioactive coating and packaging  et Food irradiation.
  • Membre du Réseau de recherche sur le lait (STELA) au Québec, Université Laval.
  • Membre de l’Institut des Nutraceutiques et des Aliments Fonctionnels fondé a l’Université Laval.

La professeure Monique Lacroix a été invitée à présenter 108 conférences dans des congrès majeurs, incluant des conférences des Nations Unies à titre de membre d’un comité scientifique expert sur l’irradiation. Elle a collaboré avec 23 chercheurs de tous les pays du monde venus à l’INRS pour des projets en irradiation.

Elle a supervisé 8 postdoctorantts, 43 étudiant(e)s de 2e et de 3e cycles et plus de 201 stagiaires dans ces domaines. Monique Lacroix est l’auteure de 11 chapitres de livre, 5 brevets et 187 publications scientifiques dans des journaux hautement reconnus. Ses travaux ont généré en 2005 le plus haut pourcentage d’augmentation de citations dans le domaine des sciences de l’agriculture et une entrevue est disponible à cette adresse. Elle est actuellement professeure titulaire au Centre Armand-Frappier Santé Biotechnologie de l’INRS, Laboratoire de recherche en sciences appliquées à l’alimentation et au Centre d’Irradiation du Canada, un partenariat entre l’INRS et Nordion inc.

Activités d’enseignement

Entrevue avec Mathieu Millette, directeur de la recherche fondamentale chez Bio-K + International inc. M. Millette est diplômé de l’INRS (maîtrise en microbiologie appliquée, 2002; doctorat en biologie, 2007 / Centre Armand-Frappier Santé Biotechnologie, Laval). Il a été dirigé par la professeure Monique Lacroix pendant ses études supérieures. Cette vidéo tournée dans le cadre de la série « Paroles de diplômés » souligne la réussite des diplômés de l’INRS. Elle a été présentée lors de la collation des grades, le 30 octobre 2010.

Centre d’irradiation du Canada

Le Centre d’Irradiation du Canada (CIC) est un centre d’excellence unique au monde. Le CIC résulte d’une association avec la firme MDS Nordion Inc. et le Centre Armand-Frappier Santé Biotechnologie pour le développement et la promotion de la technologie d’irradiation et de ses applications.

Ces objectifs sont atteints par la recherche fondamentale et appliquée, la formation de personnels hautement qualifiés, le développement de nouvelles technologies et le transfert de technologies. Le CIC développe de nouvelles technologies en collaboration avec les membres du Centre dans le domaine de la médecine préventive. Ces nouvelles technologies sont le fruit de la collaboration entre différentes sphères d’activités telles que les sciences alimentaires, la santé, l’environnement,  la microbiologie, l’immunologie, la biochimie, l’épidémiologie, la médecine comparative, la physicochimie et l’évaluation sensorielle.

Recherche au Laboratoire en sciences appliquées à l’alimentation

Dirigé par la professeure Monique Lacroix, le Laboratoire de recherche en sciences appliquées à l’alimentation est localisé au CIC. L’irradiation est l’une des technologies qui permettrait de contribuer à réduire le nombre de maladies alimentaires. Malgré les nouvelles technologies développées à ce jour, les maladies alimentaires infectieuses atteignent plus de 2 millions de cas par an au Canada, engendrant annuellement des coûts à la santé de 1,3 milliard. La recherche en sciences appliquées à l’alimentation consiste à développer et appliquer de nouvelles technologies faisant intervenir l’irradiation et tous les autres procédés pour l’amélioration de la santé par la salubrité et le développement de nouveaux marchés pour le traitement d’irradiation. Elle consiste à la mise au point de méthodes combinées faisant intervenir, l’enrobage avec des biofilms, l’atmosphère modifiée, la chaleur et d’autres technologies de pointe. Des études fondamentales sur les composantes environnementales tel que le mécanisme d’action de molécules bio-actives naturelles sur la radiosensibilisation bactérienne sous différentes atmosphères font partie des activités prédominantes actuelles de ce laboratoire. Une technologie a d’ailleurs été mise au point et est prête à être commercialisée. Alors que l’innocuité des aliments est souvent questionnée, l’utilisation de substances naturelles provenant des plantes séduit le public et répond à la forte demande pour les produits naturels. L’utilisation de ces produits permet de plus de réduire les doses nécessaires d’irradiation pour assurer l’innocuité alimentaire.

Afin d’assurer l’efficacité des composés, une immobilisation de ces composés est effectuée de plus dans des polymères naturels réticulés, soit sous forme d’enrobage, de granules, ou de films d’emballage réticulés par irradiation faisant intervenir la valorisation de sous-produits alimentaire. Cette nouvelle technologie brevetée permet de plus d’assurer une libération contrôlée du polymère à l’aliment et assure une plus longue efficacité dans le temps. Une efficacité synergétique est possible avec l’irradiation.

Les services à l’industrie

Nous offrons de l’expertise dans le domaine de l’irradiation, des bio-enrobages et bio-emballages, des aliments nutraceutiques, des laboratoires (évaluation sensorielle, irradiateurs, biochimie, physicochimie, microbiologie), des équipements et des services de recherche et de développement pour le développement de nouveaux produits ou de nouveaux procédés.

Formation

Le centre de recherche et de formation INRS-Institut Armand-Frappier offre un programme de maîtrise en microbiologie appliquée et, en collaboration avec l’UQAM, un programme de doctorat en biologie. Ce laboratoire est aussi affilié avec l’UQAM pour une formation en biochimie et en environnement. Des cours en microbiologie et en irradiation des aliments sont assurés.

Infrastructures et équipements

Des équipements en microbiologie, en biochimie et en évaluation sensorielle. Une salle de conférence, une salle de cours pouvant contenir 30 personnes. Des équipements de pointe pour des analyses en chimie, physicochimie, microbiologie, évaluation sensorielle, irradiateur: Gammacell 220, under water calibrator (recherche), irradiateur au césium et un irradiateur pilote.

Vue d’ensemble du laboratoire

Ce laboratoire a été créé en 1972 afin de favoriser le développement de l’industrie bio-alimentaire dans divers domaines tels que la microbiologie et le développement de nouvelles technologies (enrobage, emballage biodégradable, irradiation, produits nutraceutiques).

Les professionnels de ce laboratoire travaillent conjointement avec d’autres organismes nationaux et internationaux et possèdent l’expertise et les ressources pour fournir une gamme complète de services, y compris le développement et la validation de diverses méthodes de traitements par irradiation, y compris des procédés combinés, des études de mise en marché de produits irradiés et la formation en irradiation dont une gamme de cours dans le domaine est en préparation.

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.