2020
Perkins, V., Vignola, S., Lessard, M. H., Plante, P. L., Corbeil, J., Dugat-Bony, E., Frenette M., Labrie, S. (2020). Phenotypic and Genetic Characterization of the Cheese Ripening Yeast Geotrichum candidum. Frontiers in Microbiology, 11, 737.
2019
El Menif, E., Offret, C., Labrie, S., & Beaulieu, L. (2019). Identification of Peptides Implicated in Antibacterial Activity of Snow Crab Hepatopancreas Hydrolysates by a Bioassay-Guided Fractionation Approach Combined with Mass Spectrometry. Probiotics and antimicrobial proteins, 11(3), 1023-1033.
2019
Guinot, L., Rioux, L. E., Labrie, S., Britten, M., & Turgeon, S. L. (2019). Identification of texture parameters influencing commercial cheese matrix disintegration and lipid digestion using an in vitro static digestion model. Food research international, 121, 269-277.
2019
Chamberland, J., Messier, T., Dugat-Bony, E., Lessard, M. H., Labrie, S., Doyen, A., & Pouliot, Y. (2019). Influence of feed temperature to biofouling of ultrafiltration membrane during skim milk processing. International dairy journal, 93, 99-105.
2018
Hell, A., Labrie, S., & Beaulieu, L. (2018). Effect of seaweed flakes addition on the development of bioactivities in functional Camembert?type cheese. International Journal of Food Science & Technology, 53(4), 1054-1064.
2017
Liato, V., Labrie, S., & Aïder, M. (2017). Study of the antibacterial activity of electro-activated solutions of salts of weak organic acids on Salmonella enterica, Staphylococcus aureus and Listeria monocytogenes. Journal of industrial microbiology & biotechnology, 44(1), 23-33.
2017
Drouin-Chartier, J. P., Tremblay, A. J., Maltais-Giguère, J., Charest, A., Guinot, L., Rioux, L. E., Labrie S., Britten M., Lamarche B., Turgeon S. L., Couture, P. (2017). Differential impact of the cheese matrix on the postprandial lipid response: a randomized, crossover, controlled trial. The American journal of clinical nutrition, 106(6), 1358-1365.
2017
Chamberland, J., Lessard, M. H., Doyen, A., Labrie, S., & Pouliot, Y. (2017). Biofouling of ultrafiltration membrane by dairy fluids: characterization of pioneer colonizer bacteria using a DNA metabarcoding approach. Journal of dairy science, 100(2), 981-990.
2016
Liato, V., Labrie, S., & Aïder, M. (2016). Electro-activation of potassium acetate, potassium citrate and calcium lactate: impact on solution acidity, Redox potential, vibrational properties of Raman spectra and antibacterial activity on E. coli O157: H7 at ambient temperature. SpringerPlus, 5(1), 1760.
2016
Liato, V., Labrie, S., Benali, M., & Aider, M. (2016). Effect of electro-activated brine solution on the migration of metallic ions from the cans to the product in sterilized canned sweet corn. Food science & nutrition, 4(6), 897-905.
2016
Boualem, K., Labrie, S., Gervais, P., Waché, Y., & Cavin, J. F. (2016). Conidiation of Penicillium camemberti in submerged liquid cultures is dependent on the nitrogen source. Biotechnology letters, 38(2), 329-335.
2016
Liato, V., Labrie, S., Benali, M., & Aïder, M. (2016). Study of the impact of a new hurdle technology composed of electro-activated solution and low heat treatment on the canned pea and corn quality and microbial safety. International journal of food science & technology, 51(1), 180-193.
2016
Fang, X., Rioux, L. E., Labrie, S., & Turgeon, S. L. (2016). Disintegration and nutrients release from cheese with different textural properties during in vitro digestion. Food Research International, 88, 276-283.
2016
Fang, X., Rioux, L. E., Labrie, S., & Turgeon, S. L. (2016). Commercial cheeses with different texture have different disintegration and protein/peptide release rates during simulated in vitro digestion. International Dairy Journal, 56, 169-178.
2016
L. El Haddad, J.-P. Roy, G. E. Khalil, D. St-Gelais, C. P. Champagne, S. Labrie, S. Moineau. 2016. Efficacy of two Staphylococcus aureus phage cocktails in cheese production. International Journal of Food Microbiology. 217:7-13
2015
Liato, V., S. Labrie, C. Viel, M. Benali, M. Aider. 2015. Study of the combined effect of electro-activated solutions and heat treatment on the destruction of spores of Clostridium sporogenes and Geobacillus stearothermophilus in model solution and vegetable puree. Anaerobe. 35(B):11-21.
2015
Liato, V., S. Labrie, M. Benali, M. Aïder. 2014. Ion exchange membrane-assisted electro-activation of aqueous solutions: Effect of the operating parameters on solutions properties and system electric resistance. Process Safety and Environmental Protection. 93:124-138.
2014
Kouassi, K., S. Labrie, A. Genois, A. Aït Aissa, M. Aïder. 2014. Contribution to the development of a method of maple sap soft drink stabilization by electro-activation technology. LWT-Food Science and Technology. 59(1):138-147.
2014
El Haddad, L., N. Ben Abdallah, P.L. Plante, J. Dumaresq, R. Katsarava, S. Labrie, J. Corbeil, D. St-Gelais et S. Moineau. 2014. Improving the safety of Staphylococcus aureus polyvalent phages by their production on a Staphylococcus xylosus strain. PLoS ONE 9:e102600.
2014
Lessard, M.-H., C. Viel, B. Boyle, D. St-Gelais, et S. Labrie. 2014. Metatranscriptome analysis of fungal strains Penicillium camemberti and Geotrichum candidum reveal cheese matrix breakdown and potential development of sensory properties of ripened Camembert-type cheese. BMC Genomics. 15:235.
2014
Paquin, P. et S. Labrie, co-editeurs. 2014. The importance of salt in the manufacture and ripening of cheese. FIL-IDF monography. 92 pages. Ouvrage collectif.
2013
Alper, I., M. Frenette et S. Labrie. 2013. Genetic diversity of dairy Geotrichum candidum strains revealed by multilocus sequence typing. Appl. Microbiol. Biotechnol. 97(13):5907-5920.
2012
Hatoum, R., S. Labrie et I. Fliss. 2012. Antimicrobial and probiotic properties of yeast: from fundamental to novel applications. Front. Microbio. 3:421.
2012
Hatoum, R., S. Labrie et I. Fliss. 2012. Identification and partial characterization of antilisterial compounds produced by dairy yeasts. Probio. Antimic. Prot. 5(1):8-17.
2012
Lessard, M.-H., G. Bélanger, D. St-Gelais et S. Labrie. 2012. The composition of Camembert cheese ripening cultures modulates both mycelial growth and appearance. Appl. Environ. Microbiol., 78(6):1813-1819.
2012
Lavoie, K., M. Touchette, D. St-Gelais et S. Labrie. 2012. Characterization of the fungal microflora in Québec milk and specialty cheeses. Dairy Sci. Technol. 92(5):455-468.
2011
Alper I., M. Frenette, S. Labrie. 2011. Ribosomal DNA polymorphisms in the yeast Geotrichum candidum. Fungal Biology, 115(12):1259-1269.
2010
Arteau M, S. Labrie, D. Roy D. 2010. Terminal restriction fragment length polymorphism and automated ribosomal intergenic spacer analysis profiling of fungal communities in Camembert cheese. Int. Dairy J., 20(8):545-554.
2010
Audy J, S. Labrie, D. Roy, G. LaPointe. 2010. Sugar source modulates exopolysaccharide biosynthesis in Bifidobacterium longum subsp. longum CRC-002. Microbiology 156(3):653-664.