Pierre Gélinas, Ph.D.

Research Scientist

To run innovative scientific research projects.

Agriculture and Agri-Food Canada

3600 Casavant Boulevard West, Saint-Hyacinthe, Quebec

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.

Additional links

A complete list of scientific publications is available - check ORCID link at the right.

Key publications

Gélinas, P. (2008). "Je suis… le lin!", La Fournée, 62(2), pp. 20-22.
2008 - View publication details
Gélinas, P., McKinnon, C.M., Mena, M.C., Méndez, E. (2008). Gluten contamination of cereal foods in Canada. International Journal of Food Science and Technology, [online] 43(7), 1245-1252. http://dx.doi.org/10.1111/j.1365-2621.2007.01599.x
2008 - View publication details
Gélinas, P. (2007). "L’asthme et le boulanger.", La Fournée, 61(1), pp. 21-23.
2007 - View publication details
Gélinas, P. (2007). "Grains, céréales et légumineuses… Comment s’y retrouver!", La Fournée, 61(2), pp. 20-22, 24.
2007 - View publication details
Gélinas, P. (2007). "L’enrichissement de la farine et du pain.", La Fournée, 61(3), pp. 18-21.
2007 - View publication details
Gélinas, P. and Barrette, J. (2007). "Protein enrichment of potato processing waste through yeast fermentation.", Bioresource Technology, 98(5), pp. 1138-1143. doi : 10.1016/j.biortech.2006.04.021
2007 - View publication details
Villeneuve, S., Gélinas, P. (2007). Drying kinetics of whole durum wheat pasta according to temperature and relative humidity. Food Science and Technology - LWT, [online] 40(3), 465-471. http://dx.doi.org/10.1016/j.lwt.2006.01.004
2007 - View publication details
Gélinas, P. and McKinnon, C.M. (2006). "Effect of wheat variety, farming site, and bread baking on total phenolics.", International Journal of Food Science and Technology, 41(3), pp. 329-332.
2006 - View publication details
Gélinas, P. (2006). "Les conventions pour les analyses de grains et de farines.", La Fournée, 60(1), pp. 44-45.
2006 - View publication details
Gélinas, P. (2006). "Yeast.", in Hui, Y.H., Corke, H., De Leyn, I., Nip, W., Cross, N. (eds.) - Bakery Products: Science and Technology, Blackwell Publishing, Chapter 9, pp. 173-191.
2006 - View publication details
Gauthier, J., Gélinas, P., and Beauchemin, R. (2006). "Effect of stone-milled semolina granulation on the quality of bran-rich pasta made from khorasan (Kamut®) and durum wheat.", International Journal of Food Science and Technology, 41(5), pp. 596-599.
2006 - View publication details
Gélinas, P. (2005). "Analyses des aliments sans gluten.", Info Coeliaque, 22(4), pp. 5-7.
2005 - View publication details
Gélinas, P. (2005). "Le sarrasin, du blé noir.", La Fournée, 59(2), pp. 24-26.
2005 - View publication details
Gélinas, P., Dessureault, K., and Beauchemin, R. (2004). "Stones adjustment and the quality of stone-ground wheat flour.", International Journal of Food Science and Technology, 39(4), pp. 459-463.
2004 - View publication details
Gélinas, P. and David, C. (2004). "Organic Growing of Grains.", in Wrigley, C., Corke, H., and Walker, C.E. (eds.) - Encyclopedia of Grain Science. Vol. 2, Elsevier, pp. 386-396.
2004 - View publication details
Benmoussa, M., Vézina, L.P., Pagé, M., Gélinas, P., Yelle, S., and Laberge, S. (2004). "Potato flour viscosity improvement is associated with the expression of a wheat LMW-glutenin gene.", Biotechnology and Bioengineering, 87(4), pp. 495-500.
2004 - View publication details
Gélinas, P. and McKinnon, C.M. (2004). "Effect of flour heating on dough rheology.", Food Science and Technology - LWT, 37(1), pp. 129-131.
2004 - View publication details
Gélinas, P., Bonti-Ankomah, s., and Henning, J.C. (2004). "Organic grains and product.", in Abdel-Aal, E.-S.M. and Wood, P. (eds.) - Specialty Grains for Food and Feed, American Association of Cereal Chemists (AACC), Chapter 2, pp. 7-35.
2004 - View publication details
Gardner, N.J., Champagne, C.P., and Gélinas, P. (2002). "Effect of yeast extracts containing propionic acid on bread dough fermentation and bread properties.", Journal of Food Science, 67(5), pp. 1855-1858.
2002 - View publication details
Meignen, B., Onno, B., Gélinas, P., Infantes, M., Guilois, S., and Cahagnier, B. (2001). "Optimization of sourdough fermentation with Lactobacillus brevis and baker's yeast.", Food Microbiology, 18(3), pp. 239-245.
2001 - View publication details