Dr. Sébastien Villeneuve, P.Eng.

Taherian, A., Mondor, M., Labranche, J., Drolet, H., Ippersiel, D., and Lamarche, F. (2011). Comparative study of functional properties of commercial and membrane processed yellow pea protein isolates. Food Research International.
Boye, J.I., S. Aksay, S. Roufik., S. Ribéreau, S., Mondor, M., Farnworth, E., and Rajamohamed, S.H. (2009). Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques. Food Research International.
AACC International Method 10-10.03 (November 3, 1999). Optimized Straight-Dough Bread-Making Method. Baking Quality, pp. 1-8. Accessed at http://dx.doi.org//10.1094/AACCIntMethod-10-10.03

Marie Thérèse Charles, Dominique Roussel, Stéphane Gariépy, Carl Belec, Martin Mondor, Sébastien Villeneuve, Carole McKinnon. 2018. Les trois sœurs: du champ en passant par le labo à votre table. Affiche présentée à la rencontre "Bridging the gap between research and community needs" tenue le 11/26/2018, Saint-Hyacinthe, Qc, Canada

Mercier, S., Mondor, M., Marcos, B., Moresoli, C., Villeneuve, S. (2017). Estimation of missing values in a food property database by matrix completion using PCA-based approaches. Chemometrics and Intelligent Laboratory Systems, [online] 166 37-48. http://dx.doi.org/10.1016/j.chemolab.2017.04.008

Mondor, M., Charles, M.T., and Villeneuve, S. (2016). "The Three-Sisters Project: products' characteristics and potentials.", Conservation and Development of Ancestral/Indigenous Plant Genetic Resources: Challenges, Tools and Perspectives. Sharing the Canadian, Mexican and American Experiences, Quebec City, Quebec, Canada, May 10-11, 2016.

Charles, M.T., Des Marchais, L.-P., Gros-Louis, M., Gariépy, S., Villeneuve, S., Mondor, M., Lamarche, F., Lafrenière-Landry, M., Bélec, C., Rolland, D., Roussel, D., Ippersiel, D., and Drolet, H. (2016). "The Three Sisters value chain: characteristics and bread-making potential of the ancestral lineages.", Joint Annual Conference for the Canadian Society of Agronomy and the Canadian Society for Horticultural Science, La Plaza, Montreal, QC, Canada, 24-26 July, 2016. (Poster)

Mercier, S., Moresoli, C., Mondor, M., Villeneuve, S., Marcos, B. (2016). A Meta-Analysis of Enriched Pasta: What Are the Effects of Enrichment and Process Specifications on the Quality Attributes of Pasta?. Comprehensive Reviews in Food Science and Food Safety, [online] 15(4), 685-704. http://dx.doi.org/10.1111/1541-4337.12207

Villeneuve, S., LeBlanc, D.I., Hashemi Beni, L., Otten, A., Fazil, A.M., McKellar, R., and Delaquis, P.J. (2015). "CanGRASP: the Canadian GIS-based Risk Assessment, Simulation and Planning tool for food safety.", International Congress on Engineering and Food, Engineering Challenges: bridging science and food innovations, Québec city, Canada, June 14-18, 2015, Oral presentation.

Zareifard, M.R., Mondor, M., Villeneuve, S., and Grabowski, S. (2015). "Ohmic Heating: Principle and Application in Thermal Food Processing.", in Varzakas, T. and Tzia, C. (eds.) - Hand Book of Food Processing: Food Preservation, CRC Press, pp. 389-416.

Villeneuve, S., Mondor, M., Des Marchais, L.-P., Gros-Louis, M., and Lévesque, V. (2015). "Thermophysical properties of freshly harvested labrador tea leaves.", International Congress on Engineering and Food, Engineering Challenges: bridging science and food innovations, Québec city, Canada, June 14-18, 2015. (Poster)