Pierre Gélinas, Ph.D.

Image Pierre Gélinas
Research Scientist

To run innovative scientific research projects.

Current research and/or projects

To better understand cereal foods properties, including bread.

Research and/or project statements

Properties of cereal foods, including their toxicity.

 

 

Key publications

  1. Gélinas, P. (2024). Bakery processes, yeast-leavened products. In: Kirk-Othmer Encyclopedia of Chemical Technology (Online), 12 p. Wiley-VCH GmbH, Weinheim, Germany. DOI: 10.1002/0471238961.2505011916151420.a01.pub3)

    2023 - View publication details

  2. Gélinas, P. (2024). Bakery processes, chemically leavened products. In: Kirk-Othmer Encyclopedia of Chemical Technology (Online), 13 p. Wiley-VCH GmbH, Weinheim, Germany. DOI: 10.1002/0471238961.0308051303082114.a01.pub3

    2023 - View publication details

  3. Gélinas, P. (2019). Active Dry Yeast: Lessons from Patents and Science. Comprehensive Reviews in Food Science and Food Safety, [online] 18(4), 1227-1255. http://dx.doi.org/10.1111/1541-4337.12445

    2019 - View publication details

  4. Gélinas, P., McKinnon, C. (2018). Baking tests: Effect of sucrose and water on yeast gassing power. Cereal Chemistry, [online] 95(6), 822-828. http://dx.doi.org/10.1002/cche.10100

    2018 - View publication details

  5. Gélinas, P., McKinnon, C., Gagnon, F. (2018). Inhibitory activity towards human α-amylase in cereal foods. Food Science and Technology - LWT, [online] 93 268-273. http://dx.doi.org/10.1016/j.lwt.2018.03.049

    2018 - View publication details

  6. Gélinas, P. and David, C. (2016). "Organic grain production and food processing.", in Corke, H., Wrigley, C., Seetharaman, K. and Faubion, J. (eds.) - Encyclopedia of Food Grains, 2nd Edition, Elsevier, pp. 154-161.

    2016 - View publication details

  7. Gélinas, P., Mckinnon, C., Gagnon, F. (2016). Fructans, water-soluble fibre and fermentable sugars in bread and pasta made with ancient and modern wheat. International Journal of Food Science and Technology, [online] 51(3), 555-564. http://dx.doi.org/10.1111/ijfs.13022

    2016 - View publication details

  8. Gélinas, P. (2016). Aeration and Foam Control in Baker's Yeast Production: Mapping Patents. Comprehensive Reviews in Food Science and Food Safety, [online] 15(2), 371-391. http://dx.doi.org/10.1111/1541-4337.12188

    2016 - View publication details

  9. Gélinas, P. (2015). "Blé à pain : l’indice de chute en 5 questions.", La Terre de Chez Nous, Décembre(supplément : Grains), pp. 42.

    2015 - View publication details

  10. Gélinas, P. (2014). "Les allégations « santé » : la perception est critique.", L’Actualité Alimentaire, 11(3), pp. 32-33.

    2014 - View publication details

  11. Gélinas, P. (2014). "Santé : le sel laisse un goût « amer ».", L’Actualité Alimentaire, 11(3), pp. 68-69.

    2014 - View publication details

  12. Gélinas, P. (2014). Fermentation Control in Baker's Yeast Production: Mapping Patents. Comprehensive Reviews in Food Science and Food Safety, [online] 13(6), 1141-1164. http://dx.doi.org/10.1111/1541-4337.12107

    2014 - View publication details

  13. Gélinas, P. (2013). "Le pain au quinoa : pour ou contre?", L’Actualité Alimentaire, 10(2), pp. 42, 44.

    2013 - View publication details

  14. Gélinas, P., Mckinnon, C. (2013). Experiments on dough rheology to improve screening of bread wheat cultivars. International Journal of Food Science and Technology, [online] 48(9), 1956-1961. http://dx.doi.org/10.1111/ijfs.12176

    2013 - View publication details

  15. Rieux, C.M., Vanasse, A., Chantigny, M.H., Gélinas, P., Angers, D.A., Rochette, P., Royer, I. (2013). Yield and bread-making potential of spring wheat under mineral and organic fertilization. Crop Science, [online] 53(3), 1139-1147. http://dx.doi.org/10.2135/cropsci2012.07.0448

    2013 - View publication details

  16. Gélinas, P., McKinnon, C. (2013). Dietary fibre and β-glucan in strong bread wheat cultivars: Does it matter?. International Journal of Food Science and Technology, [online] 48(3), 670-672. http://dx.doi.org/10.1111/j.1365-2621.2012.03216.x

    2013 - View publication details

  17. Gélinas, P. (2013). "Preventing constipation: A review of the laxative potential of food ingredients.", International Journal of Food Science and Technology, 48(3), pp. 445-467. doi : 10.1111/j.1365-2621.2012.03207.x

    2013 - View publication details

  18. Gélinas, P. (2012). "Fibres alimentaires : sept questions sur la santé.", L’Actualité Alimentaire, 9(6), pp. 64-66.

    2012 - View publication details

  19. Gélinas, P. and McKinnon, C.M. (2012 Internal). Strong gluten and whole-grain bread. Prairie Grain Development Committee (Prairie Recommending Committee for Wheat, Rye, and Triticale), February 21-23, Banff, Alberta. (Report)

    2012 - View publication details

  20. Gélinas, P. and McKinnon, C.M. (2012). "Saving time and effort with strong gluten and whole-grain bread screening tests.", Prairie Grain Development Committee (Prairie Recommending Committee for Wheat, Rye, and Triticale) Annual Meeting, Banff, AB, Canada, February 21-23, 2012. (Presentation)

    2012 - View publication details

Research facility

3600 Casavant Boulevard West
Saint-Hyacinthe, QC J2S 8E3
Canada

Language

English
French