| Production of exopolysaccharide by Lactobacillus rhamnosus R and analysis of its enzymatic degradation during prolonged fermentation PL Pham, I Dupont, D Roy, G Lapointe, J Cerning Applied and environmental microbiology 66 (6), 2302-2310, 2000 | 301 | 2000 |
| MICs of mutacin B-Ny266, nisin A, vancomycin, and oxacillin against bacterial pathogens M Mota-Meira, G Lapointe, C Lacroix, MC Lavoie Antimicrobial agents and chemotherapy 44 (1), 24-29, 2000 | 239 | 2000 |
| The effect of apple pomace on the texture, rheology and microstructure of set type yogurt X Wang, E Kristo, G LaPointe Food Hydrocolloids 91, 83-91, 2019 | 199 | 2019 |
| Symposium review: Interaction of starter cultures and nonstarter lactic acid bacteria in the cheese environment1 J Blaya, Z Barzideh, G LaPointe Journal of dairy science 101 (4), 3611-3629, 2018 | 175 | 2018 |
| Adding apple pomace as a functional ingredient in stirred-type yogurt and yogurt drinks X Wang, E Kristo, G LaPointe Food Hydrocolloids 100, 105453, 2020 | 171 | 2020 |
| Molecular analysis of bacterial population structure and dynamics during cold storage of untreated and treated milk EA Rasolofo, D St-Gelais, G LaPointe, D Roy International journal of food microbiology 138 (1-2), 108-118, 2010 | 165 | 2010 |
| Comparative analysis of the exopolysaccharide biosynthesis gene clusters from four strains of Lactobacillus rhamnosus B Péant, G LaPointe, C Gilbert, D Atlan, P Ward, D Roy Microbiology 151 (6), 1839-1851, 2005 | 140 | 2005 |
| Improvement of texture and structure of reduced-fat Cheddar cheese by exopolysaccharide-producing lactococci N Dabour, E Kheadr, N Benhamou, I Fliss, G LaPointe Journal of dairy science 89 (1), 95-110, 2006 | 139 | 2006 |
| Purification and structure of mutacin B‐Ny266: a new lantibiotic produced by Streptococcus mutans M Mota-Meira, C Lacroix, G LaPointe, MC Lavoie FEBS letters 410 (2-3), 275-279, 1997 | 126 | 1997 |
| Comparison of exopolysaccharide production by strains of Lactobacillus rhamnosus and Lactobacillus paracasei grown in chemically defined medium and milk I Dupont, D Roy, G Lapointe Journal of Industrial Microbiology and Biotechnology 24 (4), 251-255, 2000 | 110 | 2000 |
| A review of the molecular approaches to investigate the diversity and activity of cheese microbiota B Ndoye, EA Rasolofo, G LaPointe, D Roy Dairy Science & Technology 91 (5), 495-524, 2011 | 97 | 2011 |
| Molecular characterization of a theta replication plasmid and its use for development of a two-component food-grade cloning system for Lactococcus lactis É Émond, R Lavallée, G Drolet, S Moineau, G LaPointe Applied and environmental microbiology 67 (4), 1700-1709, 2001 | 96 | 2001 |
| Identification and molecular characterization of the chromosomal exopolysaccharide biosynthesis gene cluster from Lactococcus lactis subsp. cremoris SMQ-461 N Dabour, G LaPointe Applied and environmental microbiology 71 (11), 7414-7425, 2005 | 94 | 2005 |
| Comparison of the activity spectra against pathogens of bacterial strains producing a mutacin or a lantibiotic H Morency, M Mota-Meira, G LaPointe, C Lacroix, MC Lavoie Canadian Journal of Microbiology 47 (4), 322-331, 2001 | 85 | 2001 |
| Sugar source modulates exopolysaccharide biosynthesis in Bifidobacterium longum subsp. longum CRC 002 J Audy, S Labrie, D Roy, G LaPointe Microbiology 156 (3), 653-664, 2010 | 84 | 2010 |
| Quantification by real-time PCR of Lactococcus lactis subsp. cremoris in milk fermented by a mixed culture F Grattepanche, C Lacroix, P Audet, G Lapointe Applied microbiology and biotechnology 66 (4), 414-421, 2005 | 80 | 2005 |
| Assessment of probiotic viability during Cheddar cheese manufacture and ripening using propidium monoazide-PCR quantification É Desfossés-Foucault, V Dussault-Lepage, C Le Boucher, P Savard, ... Frontiers in microbiology 3, 350, 2012 | 79 | 2012 |
| Cloning, sequencing, and expression in Escherichia coli of the D-hydantoinase gene from Pseudomonas putida and distribution of homologous genes in other microorganisms. G LaPointe, S Viau, D Leblanc, N Robert, A Morin Applied and environmental microbiology 60 (3), 888-895, 1994 | 75 | 1994 |
| Comparative transcriptome analysis of Lactococcus lactis subsp. cremoris strains under conditions simulating Cheddar cheese manufacture A Taïbi, N Dabour, M Lamoureux, D Roy, G LaPointe International journal of food microbiology 146 (3), 263-275, 2011 | 67 | 2011 |
| Note: Genetic and biochemical characterization of nisin Z produced by Lactococcus lactis ssp. lactis biovar. diacetylactis UL 719 J Meghrous, C Lacroix, M Bouksaim, G Lapointe, RE Simard Journal of applied microbiology 83 (2), 133-138, 1997 | 67 | 1997 |
Denis RoyDean, Full Professor-of Food Microbiology, FSAA, Laval University, QuébecDirección de correo verificada de inaf.ulaval.ca
