Ilse Van Bree
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Effect of muscle, ageing time and modified atmosphere packaging conditions on the colour, oxidative and microbiological stability of packed beef
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The effect of NaCl reduction and replacement on the growth of Listeria monocytogenes in broth, cooked ham and white sauce
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Modelling the degradation kinetics of vitamin C in fruit juice in relation to the initial headspace oxygen concentration
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Effect of food matrix and pH on the volatilization of bases (TVB) in packed North Atlantic gray shrimp (Crangon crangon): volatile bases in MAP fishery products
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- Conference Paper
- C3
- open access
Volatilization of microbiologically produced amines (trimethylamine, dimethylamine, ammonia) in fishery products
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The relationship between microbial growth, the production of volatile bases and sensorial rejection in modified atmosphere packed grey shrimp (Crangon crangon)
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Influence of NaCl reduction and replacement on the growth of Lactobacillus sakei in broth, cooked ham and white sauce
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Predicting the headspace oxygen level due to oxygen permeation across multilayer polymer packaging materials: a practical software simulation tool
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Modeling the effect of headspace oxygen level on the degradation of vitamin C in a model fruit juice
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Modelling of vitamin C degradation in a model fruit juice in relation to the headspace oxygen