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Effect of natural microbiota on growth of Salmonella spp. in fresh pork–a predictive microbiology approach
COA Møller, Y Ilg, S Aabo, BB Christensen, P Dalgaard, TB Hansen
Food microbiology 34 (2), 284-295, 2013
942013
Modelling transfer of Salmonella Typhimurium DT104 during simulation of grinding of pork
COA Møller, MJ Nauta, BB Christensen, P Dalgaard, TB Hansen
Journal of applied microbiology 112 (1), 90-98, 2012
382012
Effect of lactic acid bacteria strains on the growth and aflatoxin production potential of Aspergillus parasiticus, and their ability to bind aflatoxin B1, ochratoxin A, and …
COA Møller, L Freire, RE Rosim, LP Margalho, CF Balthazar, LT Franco, ...
Frontiers in Microbiology 12, 655386, 2021
372021
Evaluation of a cross contamination model describing transfer of Salmonella spp. and Listeria monocytogenes during grinding of pork and beef
COA Møller, AS Sant'Ana, SKH Hansen, MJ Nauta, LP Silva, ...
International Journal of Food Microbiology 226, 42-52, 2016
352016
Histamine forming behaviour of bacterial isolates from aged cheese
COA Møller, EF Ücok, FP Rattray
Food Research International 128, 108719, 2020
302020
Risk assessment of Salmonella in Danish meatballs produced in the catering sector
COA Møller, MJ Nauta, DW Schaffner, P Dalgaard, BB Christensen, ...
International Journal of Food Microbiology 196, 109-125, 2015
272015
Modelling the influence of metabolite diffusion on non-starter lactic acid bacteria growth in ripening Cheddar cheese
T Czárán, FP Rattray, COA Møller, BB Christensen
International Dairy Journal 80, 35-45, 2018
192018
Modelling the biphasic growth of non-starter lactic acid bacteria on starter-lysate as a substrate
COA Møller, BB Christensen, FP Rattray
International Journal of Food Microbiology 337, 108937, 2021
122021
Histamine-forming ability of Lentilactobacillus parabuchneri in reduced salt Cheddar cheese
COA Møller, JL Castro-Mejía, L Krych, FP Rattray
Food Microbiology 98, 103789, 2021
112021
Probiotics and Mycotoxins
CAF DE OLIVEIRA, K MUAZ, CODEA MØLLER, CH CORASSIN, ...
Probiotics and prebiotics in foods, 309, 2021
32021
Modelling cross-contamination in food processing
COA Møller, MJ Nauta, TB Hansen
Risk assessment methods for biological and chemical hazards in food, 355-386, 2020
32020
Robustness of a cross contamination model describing transfer of pathogens during grinding of meat
COA Møller, AS Sant’Ana, SKH Hansen, MJ Nauta, LP Silva, ...
Procedia Food Science 7, 97-100, 2016
32016
Modelling transfer of Salmonella Typhimurium DT104 during the grinding af pork
C Møller, M Nauta, BB Christensen, P Dalgaard, TB Hansen
7th International Conference on Predictive Modelling of Food Quality and …, 2011
22011
The transfer and growth of Salmonella modelled during pork processing and applied to a risk assessment for the catering sector
C Møller
DTU Food, 2012
12012
Quantifying the effect of natural microflora on growth of salmonellae in fresh pork
T Birk, TB Hansen, C Møller, Y Ilg, S Aabo, P Dalgaard, BB Christensen
9th International Conference on the Epidemiology and Control of Biological …, 2011
12011
Using ComBase Predictor and Pathogen Modeling Program as support tools in outbreak investigation: an example from Denmark
C Møller, TB Hansen, JK Andersen
6th International Conference on Predictive Modelling in Foods, 263-266, 2009
12009
Predicting growth of Salmonella in fresh pork products
COA Møller, TB Hansen, Y Kampmann, S Aabo, P Dalgaard, ...
3rd International Workshop: Cold chain management, 2008
12008
Development of New QSAR Models for Skin Sensitization Based on In Vivo Local Lymph Node Assay Data
S Ashraf, CA Moeller, AC Nissen, NG Nikolov, EB Wedebye
SOT Annual Meeting and ToxExpo 2022, 437-437, 2022
2022
QSAR Modeling of Lowest and Highest In Vitro Potency Levels for Inhibition of Human Hedgehog (Hh) Signaling Pathway and Screening of 11,096 REACH-Registered Substances
CA Moeller, MN Triantafillopoulos, NG Nikolov, AC Nissen, T Svingen, ...
SOT Annual Meeting and ToxExpo 2022, 438-438, 2022
2022
Corrigendum to" Histamine forming behaviour of bacterial isolates from aged cheese"[Food Res. Int. 128 (2020) 108719].
COA Møller, EF Ücok, FP Rattray
Food Research International (Ottawa, Ont.) 143, 110245-110245, 2021
2021
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