Researcher
Ilse Van Bree
- Disciplines:Food sciences and (bio)technology, Other chemical sciences, Nutrition and dietetics, Agricultural animal production
Affiliations
- Department of Food safety and food quality (Department)
Member
From1 Oct 2006 → 15 Sep 2010
Publications
1 - 10 of 12
- Effect of muscle, ageing time and modified atmosphere packaging conditions on the colour, oxidative and microbiological stability of packed beef(2014)
Authors: Agnieszka Owczarek-Fendor, An Vermeulen, Ilse Van Bree, Robert Eriksson, Stefaan Lescouhier, Stefaan De Smet, Bruno De Meulenaer, Frank Devlieghere
Pages: 1090 - 1098 - The effect of NaCl reduction and replacement on the growth of Listeria monocytogenes in broth, cooked ham and white sauce(2013)
Authors: Simbarashe Samapundo, Tom Anthierens, Jerry Ampofo-Asiama, Ramize Xhaferi, Ilse Van Bree, Slawomir Szczepaniak, Olivier Goemare, Liselot Steen, Marieke Dhooge, Hubert Paelinck, et al.
Pages: 59 - 70 - Modelling the degradation kinetics of vitamin C in fruit juice in relation to the initial headspace oxygen concentration(2012)
Authors: Ilse Van Bree, Jan Baetens, Simbarashe Samapundo, Frank Devlieghere, Ruben Laleman, Isabelle Vandekinderen, Bert Noseda, Ramize Xhaferi, Bernard De Baets, Bruno De Meulenaer
Pages: 207 - 214 - Influence of NaCl reduction and replacement on the growth of Lactobacillus sakei in broth, cooked ham and white sauce(2010)
Authors: Simbarashe Samapundo, Jerry Ampofo-Asiama, Tom Anthierens, Ramize Xhaferi, Ilse Van Bree, Slawomir Szczepaniak, Olivier Goemaere, Liselot Steen, Marieke Dhooge, Hubert Paelinck, et al.
Pages: 9 - 16 - Predicting the headspace oxygen level due to oxygen permeation across multilayer polymer packaging materials: a practical software simulation tool(2010)
Authors: Ilse Van Bree, Bruno De Meulenaer, Simbarashe Samapundo, An Vermeulen, Peter Ragaert, KC Maes, Bernard De Baets, Frank Devlieghere
Pages: 511 - 519 - The relationship between microbial growth, the production of volatile bases and sensorial rejection in modified atmosphere packed grey shrimp (Crangon crangon)(2010)
Authors: Bert Noseda, Joke Goethals, Ilse Van Bree, Peter Ragaert, Herman Van Langenhove, Jo Dewulf, Frank Devlieghere
Pages: 115 - 115 - 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(2010)
Authors: Bert Noseda, Jo Dewulf, Joke Goethals, Peter Ragaert, Ilse Van Bree, Danny Pauwels, Herman Van Langenhove, Frank Devlieghere
Pages: 11864 - 11869 - Volatilization of microbiologically produced amines (trimethylamine, dimethylamine, ammonia) in fishery products(2010)
Authors: Bert Noseda, Joke Goethals, Ilse Van Bree, Peter Ragaert, Herman Van Langenhove, Jo Dewulf, Frank Devlieghere
Pages: 107 - 107 - Modeling the effect of headspace oxygen level on the degradation of vitamin C in a model fruit juice(2009)
Authors: Ilse Van Bree, Simbarashe Samapundo, Frank Devlieghere, Bruno De Meulenaer
Pages: S27 - S27 - Modeling of vitamin C degradation in a model fruit juice in relation to the headspace oxygen(2008)Volume: 73
Authors: Ilse Van Bree, Simbarashe Samapundo, Frank Devlieghere, Isabelle Vandekinderen, Ruben Laleman, Ramize Xhaferi, Bruno De Meulenaer
Pages: 59 - 59