Citation Impact
Citing Papers
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Works of R.E. Simard being referenced
Evaluation of Analytical Methods for Determination of Biogenic Amines in Fresh and Processed Meat
1983
Antibacterial activity of selected fatty acids and essential oils against six meat spoilage organisms
1997
Inhibitory Effect of Organic Acids upon Meat Spoilage Bacteria
1997
Simple method of purification and sequencing of a bacteriocin produced by Pediococcus acidilactici UL5
1994
Microbial Growth in Carcasses and Boxed Beef During Storage
1984
Effects of soaking, cooking and fermentation on composition, in-vitro starch digestibility and nutritive value of common beans
1995
Release of aminopeptidase from Lactobacillus casei sp. casei by cell disruption in a Microfluidizer
1997
Biogenic Amines in Canadian, American and European Beers
1981
Inhibition of surface spoilage bacteria in processed meats by application of antimicrobial films prepared with chitosan
2000
Effect of Lactobacillus brevis, Saccharomyces uvarum and Grist Composition on Amine Formations in Beers
1981
Distribution of amylases within sweet potato (Ipomoea batatas L.) root tissue
1992
The effects on vegetative cells and spores of three bacteriocins from lactic acid bacteria
1999
Growth of Listeria monocytogenes in milk and its control by pediocin 5 produced by Pediococcus acidilactici UL5
1994
Bitter flavour in dairy products. II. A review of bitter peptides from caseins: their formation, isolation and identification, structure masking and inhibition
1992
Lactic Acid Bacteria Relation to Accelerated Maturation of Cheddar Cheese
1991
Oligosaccharides, Antinutritional Factors, and Protein Digestibility of Dry Beans as Affected by Processing
1994
Nutrient composition, protein quality and antinutritional factors of some varieties of dry beans (Phaseolus vulgaris) grown in Burundi
1993
Detection and activity of a bacteriocin produced by Leuconostoc mesenteroides
1991
Influence of Homofermentative Lactobacilli on Physicochemical and Sensory Properties of Cheddar Cheese
1990
Biogenic Amines in Wines
1983
Diffusion of Acetic and Propionic Acids from Chitosan‐based Antimicrobial Packaging Films
2000
Monoclonal Antibodies Raised against Native Major Capsid Proteins of Lactococcal c2-Like Bacteriophages
1998
A Modified Automated Ion-Exchange Method for the Separation and Quantitation of Biogenic Amines
1981
Accelerated Maturation of Cheddar Cheese: Influence of Added Lactobacilli and Commercial Protease on Composition and Texture
1992
Quality Attributes of Cheddar Cheese Containing Added Lactobacilli
1990
A rapid and efficient method of lysis of Listeria and other gram-positive bacteria using mutanolysin.
1991
Detection of Campylobacter jejuni in food and poultry viscera using immunomagnetic separation and microtitre hybridization
1997
Evolution of Free Amino Acids during the Ripening of Cheddar Cheese Containing Added Lactobacilli Strains
1989
Comparaison de Deux Methodes D'Analyses des Mineraux des Sirops D'Erable
1976