Claude P. Champagne

173 papers and 5.6k indexed citations i.

Claude P. Champagne has authored 173 papers that have received a total of 5.6k indexed citations. This includes 145 papers in Food Science, 85 papers in Molecular Biology and 71 papers in Nutrition and Dietetics. The topics of these papers are Probiotics and Fermented Foods (123 papers), Microbial Metabolites in Food Biotechnology (54 papers) and Protein Hydrolysis and Bioactive Peptides (46 papers). Claude P. Champagne is often cited by papers focused on Probiotics and Fermented Foods (123 papers), Microbial Metabolites in Food Biotechnology (54 papers) and Protein Hydrolysis and Bioactive Peptides (46 papers) and collaborates with scholars based in Canada, France and Egypt. Claude P. Champagne's co-authors include Daniel St‐Gelais, Nancy Gardner, Yves Raymond, Patrick Fustier and Christophe Lacroix and has published in prestigious journals such as Applied and Environmental Microbiology, Journal of Agricultural and Food Chemistry and Food Chemistry