Most cited papers from Agropur cooperative

Agropur cooperative

What are the most cited papers from Agropur cooperative?

The most cited paper from Agropur cooperative is "Potential of Rhizobium and Bradyrhizobium species as plant growth promoting rhizobacteria on non-legumes: Effect on radishes (Raphanus sativus L.)" (Hani Antoun, Chantal J. Beauchamp, Nadia Goussard et al., 1998), with 465 citations. Next come "Soil Aggregation and Fungal and Bacterial Biomass under Annual and Perennial Cropping Systems" (229) and "Characterization of Mesophilic Mixed Starter Cultures Used for the Manufacture of Aged Cheddar Cheese" (93).

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Showing 50 of 85 papers. Every paper is listed.

Most cited papers, sortable by citations and release date
#	Paper
1	Potential of Rhizobium and Bradyrhizobium species as plant growth promoting rhizobacteria on non-legumes: Effect on radishes (Raphanus sativus L.) Hani Antoun, Chantal J. Beauchamp, Nadia Goussard et al. · Plant and Soil	Jul 1998	465
2	Soil Aggregation and Fungal and Bacterial Biomass under Annual and Perennial Cropping Systems Martin H. Chantigny, Denis A. Angers, Danielle Prévost et al. · Soil Science Society of America Journal	1997	229
3	Characterization of Mesophilic Mixed Starter Cultures Used for the Manufacture of Aged Cheddar Cheese Frédéric Bissonnette, Steve Labrie, Hélène Deveau et al. · Journal of Dairy Science Open access	Apr 2000	93
4	Interaction of epigallocatechin-3-gallate with β-lactoglobulin: molecular characterization and biological implication Raquel Zorilla, Li Liang, Gabriel E. Remondetto et al. · Dairy Science and Technology	Aug 2011	92
5	Environmental Factors Affecting Plasmin Activity in Milk I. Politis, Kai Hang, R.N. Giroux · Journal of Dairy Science Open access	Jul 1989	90
6	Thermal kinetic degradation of anthocyanins in a roselle (Hibiscus sabdariffa L. cv. ‘Criollo’) infusion Domínguez‐López Aurelio, Remondetto Gabriel Edgardo, Salvador Navarro‐Galindo · International Journal of Food Science & Technology	12 Dec 2007	79
7	Self-assembly of β-lactoglobulin and egg white lysozyme as a potential carrier for nutraceuticals Fatoumata Diarrassouba, Gabriel E. Remondetto, Ghislain Garrait et al. · Food Chemistry	13 Oct 2014	67
8	In vivo screening of multiple bacterial strains identifies Lactobacillus rhamnosus Lb102 and Bifidobacterium animalis ssp. lactis Bf141 as probiotics that improve metabolic disorders in a mouse model of obesity Mélanie Le Barz, Noëmie Daniel, Thibault Vincent Varin et al. · The FASEB Journal	31 Dec 2018	63
9	Co-encapsulation of Lactobacillus helveticus cells and green tea extract: Influence on cell survival in simulated gastrointestinal conditions Hélène Gaudreau, Claude P. Champagne, Gabriel E. Remondetto et al. · Journal of Functional Foods Open access	18 Aug 2016	61
10	Influence of Homofermentative Lactobacilli on Physicochemical and Sensory Properties of Cheddar Cheese B.H. Lee, L.C. Laleye, RONALD E. SIMARD et al. · Journal of Food Science	Mar 1990	57
11	Effects of mixed starter composition on nisin Z production by Lactococcus lactis subsp. lactis biovar. diacetylactis UL 719 during production and ripening of Gouda cheese Mohamed Bouksaim, Christophe Lacroix, Pierre Audet et al. · International Journal of Food Microbiology	Sep 2000	55
12	Comparative transcriptome analysis of Lactococcus lactis subsp. cremoris strains under conditions simulating Cheddar cheese manufacture Amel Taïbi, Nassra Dabour, Maryse Lamoureux et al. · International Journal of Food Microbiology	7 Mar 2011	52
13	Food protein-based microspheres for increased uptake of vitamin D3 Fatoumata Diarrassouba, Ghislain Garrait, Gabriel E. Remondetto et al. · Food Chemistry	29 Oct 2014	52
14	Effect of catechins on the growth of oxygen-sensitive probiotic bacteria Hélène Gaudreau, Claude P. Champagne, Gabriel E. Remondetto et al. · Food Research International	16 Oct 2012	51
15	Economic aspects of cheese making as influenced by whey processing options Ryan Peters · International Dairy Journal	24 Apr 2005	50
16	Improved bioavailability of vitamin D3 using a β-lactoglobulin-based coagulum Fatoumata Diarrassouba, Ghislain Garrait, Gabriel E. Remondetto et al. · Food Chemistry	17 Sep 2014	48
17	Bench-scale fermentation of Trichoderma viride on wastewater sludge: Rheology, lytic enzymes and biocontrol activity Mausam Verma, Satinder Kaur Brar, R.D. Tyagi et al. · Enzyme and Microbial Technology	12 Jul 2007	47
18	Effects of gastrointestinal pH conditions on the stability of the β-lactoglobulin/vitamin D3 complex and on the solubility of vitamin D3 Fatoumata Diarrassouba, Gabriel E. Remondetto, Li Liang et al. · Food Research International	26 Feb 2013	44
19	Nanocomplex formation between riboflavin and β-lactoglobulin: Spectroscopic investigation and biological characterization Fatoumata Diarrassouba, Li Liang, Gabriel E. Remondetto et al. · Food Research International	21 Mar 2013	43
20	Increased stability and protease resistance of the β-lactoglobulin/vitamin D3 complex Fatoumata Diarrassouba, Ghislain Garrait, Gabriel E. Remondetto et al. · Food Chemistry	28 Aug 2013	42
21	Involvement of Heterofermentative Lactobacilli in Development of Open Texture in Cheeses L.C. Laleye, RONALD E. SIMARD, B. H. Lee et al. · Journal of Food Protection Open access	Dec 1987	39
22	Physical properties of pizza Mozzarella cheese manufactured under different cheese-making conditions Vincent Banville, Pierre J. Morin, Yves Pouliot et al. · Journal of Dairy Science Open access	22 May 2013	38
23	Effect of denatured whey protein concentrate and its fractions on cheese composition and rheological properties Véronique Perreault, Nathalie Rémillard, Denise Chabot et al. · Journal of Dairy Science Open access	27 Apr 2017	37
24	Electrical conductivity as a tool for analysing fermentation processes for production of cheese starters J. Paquet, Christophe Lacroix, Pierre Audet et al. · International Dairy Journal	2000	36
25	Characterization of a Galactokinase-Positive Recombinant Strain of Streptococcus thermophilus Katy Vaillancourt, Jean-Dominique LeMay, Maryse Lamoureux et al. · Applied and Environmental Microbiology Open access	Aug 2004	33
26	Biological nutrient removal from a phosphorus-rich pre-fermented industrial wastewater Yves Comeau, Daniel Lamarre, François Roberge et al. · Water Science & Technology	Jul 1996	33
27	The use of electrical conductivity to follow acidification of dairy blends Daniel St‐Gelais, Claude P. Champagne, Florant Erepmoc et al. · International Dairy Journal	1995	33
28	Enhancement in the active food packaging system through metal-based nanomaterials: a review of innovations, challenges, and future directions Nilesh Prakash Nirmal, Pranav Vashisht, Sonali Sharma et al. · Discover Food Open access	14 Oct 2024	29
29	Combined effect of denatured whey protein concentrate level and fat level in milk on rennet gel properties Véronique Perreault, Olivier Turcotte, Pierre J. Morin et al. · International Dairy Journal	17 Dec 2015	28
30	Impact of thermo-mechanical treatments on composition, solids loss, microstructure, and rheological properties of pasta filata–type cheese Vincent Banville, Denise Chabot, Nelson Power et al. · International Dairy Journal	6 Jun 2016	27
31	Transcriptomic response of immune signalling pathways in intestinal epithelial cells exposed to lipopolysaccharides, Gram-negative bacteria or potentially probiotic microbes Julie Audy, Olivier Mathieu, Jocelyn Belvis et al. · Beneficial Microbes Open access	Dec 2012	27
32	Effect of the low-fat Cheddar cheese manufacturing process on the viability of Bifidobacterium animalis subsp. lactis, Lactobacillus rhamnosus, Lactobacillus paracasei/casei, and Lactobacillus plantarum isolates Véronique Demers‐Mathieu, Daniel St‐Gelais, Julie Audy et al. · Journal of Functional Foods Open access	4 May 2016	24
33	Characteristics of lactococci cultures produced in commercial media Claude P. Champagne, Michel H A Piette, Daniel Saint-Gelais · Journal of Industrial Microbiology & Biotechnology	Dec 1995	24
34	Shreddability of pizza Mozzarella cheese predicted using physicochemical properties Vincent Banville, Pierre J. Morin, Yves Pouliot et al. · Journal of Dairy Science Open access	2 May 2014	22
35	Growth and morphology of thermophilic dairy starters in alginate beads. L. Lamboley, Daniel St‐Gelais, Claude P. Champagne et al. · The Journal of General and Applied Microbiology Open access	2003	21
36	Perennial forages in cold‐humid areas: Adaptation and resilience‐building strategies toward climate change Marie‐Noëlle Thivierge, Gilles Bélanger, Guillaume Jégo et al. · Agronomy Journal Open access	5 Apr 2023	20
37	Effect of denatured whey protein concentrate and its fractions on rennet-induced milk gels Véronique Perreault, Pierre J. Morin, Yves Pouliot et al. · International Dairy Journal	11 Oct 2016	19
38	Evaluation of the genetic polymorphism among Lactococcus lactis subsp. cremoris strains using comparative genomic hybridization and multilocus sequence analysis Amel Taïbi, Nassra Dabour, Maryse Lamoureux et al. · International Journal of Food Microbiology	24 Feb 2010	19
39	Investigation of the protective effect of whey proteins on lactococcal phages during heat treatment at various pH Hany Geagea, Ahmed I. Gomaa, Gabriel E. Remondetto et al. · International Journal of Food Microbiology	14 Jun 2015	19
40	Longitudinal Study of Lactococcus Phages in a Canadian Cheese Factory Alice P. Jolicoeur et al. · Applied and Environmental Microbiology Open access	19 Apr 2023	15
41	Enumeration of the contaminating bacterial microbiota in unfermented pasteurized milks enriched with probiotic bacteria Claude P. Champagne, Yves Raymond, J. Gonthier et al. · Canadian Journal of Microbiology	Apr 2009	15
42	Cheddar Cheese Made with Bovine Pepsin. I. Yield and Quality of Cheese.5 D.B. Emmonsce, Benjamin Reiser, R.N. Giroux et al. · Canadian Institute of Food Science and Technology Journal	Oct 1976	15
43	Application of a Virucidal Agent to Avoid Overestimation of Phage Kill During Phage Decontamination Assays on Ready-to-Eat Meats Andrew Chibeu, Sampathkumar Balamurugan · Methods in molecular biology Book chapter	13 Nov 2017	14
44	Molecular Structure of Lactoferrin Influences the Thermal Resistance of Lactococcal Phages Hany Geagea, Ahmed I. Gomaa, Gabriel E. Remondetto et al. · Journal of Agricultural and Food Chemistry	28 Feb 2017	14
45	The effect of concentrated buttermilk on cheese milk rennet-induced coagulation and rheological properties at various buttermilk to skim milk ratios Louise Krebs, Jules Larouche, Gabriel E. Remondetto et al. · Food Hydrocolloids Open access	17 Dec 2023	13
46	Goat farming systems in Martinique: management and breeding strategies Gisèle Alexandre, F. Leimbacher, O. Maurice et al. · Tropical Animal Health and Production	25 Sep 2008	13
47	The use of Petrifilm™ for the enumeration of lactococci Claude P. Champagne, Nancy J. Gardner, Michel H A Piette et al. · International Dairy Journal	1994	13
48	On the use on hydroxyapatite suspensions for the separation of milk fat globule membrane components from buttermilk Jean Iung, Yves Pouliot, G. Remondetto et al. · Food Chemistry	6 Oct 2022	12
49	Changes in Gene Expression in Six Alfalfa Cultivars Acclimated under Winter Hardening Conditions Yves Castonguay, Paul H. Nadeau, Serge Laberge et al. · Crop Science	Mar 1997	12
50	High magnification use-wear analysis of lithic artefacts from Northeastern America: Creation of an experimental database and integration of expedient tools Jacques Chabot, Marie-Michelle Dionne, Simon Paquin · Quaternary International	21 Dec 2015	11

Citations are OpenAlex's own counts, from its 2026-09-23 snapshot, so the ranking can differ from Google Scholar or Web of Science. A paper is listed for an institution when any of its authors gave it as an affiliation; retracted papers and papers whose citation count cannot be traced to citing works are left out, and a preprint and the article it became are shown once. Release dates are OpenAlex's: where a source gave only a month or a year, that is what is shown. How the lists are chosen.