Department of Food Science

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  1. Published

    Can the addition of sugars boost non-starter lactic acid bacteria growth and accelerate cheese ripening?

    Møller, C. O. D. A., Czárán, T., Siegumfeldt, Henrik, Christensen, B. B. & Rattray, F. P., 2018. 1 p.

    Research output: Contribution to conference › Poster › Research

  2. Published

    Robustness of a cross contamination model describing transfer of pathogens during grinding of meat

    Møller, C. O. D. A., Sant'ana, A., Hansen, S., Nauta, M., Silva, L., Alvarenga, V., Maffei, D., Pacheco, F., Lopes, J., Franco, B., Aabo, S. & Hansen, T., 2016, In: Procedia Food Science. 196, p. 97-100 4 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  3. Published

    Effect of natural microbiota on growth of Salmonella spp. in fresh pork – a predictive microbiology approach

    Møller, C. O. D. A., Ilg, Y., Aabo, S., Christensen, B. B., Dalgaard, P. & Hansen, T., 2013, In: Food Microbiology. 34, 2, p. 284-295 12 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  4. Published

    Avaliação de riscos microbiológicos em alimentos

    Møller, C. O. D. A., Anderson, S. & Franco, B., 2015, Atualidades em Ciências de Alimentos e Nutrição para Profissionais de Saúde. de Martinis, E. & Teixeira, G. (eds.). 1. ed. Varela, p. 359-372 14 p.

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Education

  5. Published

    Reduction of Cheddar cheese ripening time through the addition of glucose

    Møller, C. O. D. A., Czárán, T. L., Christensen, B. B., Siegumfeldt, Henrik & Rattray, F. P., 2016.

    Research output: Contribution to conference › Poster › Research

  6. Published

    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 Zearalenone in vitro

    Møller, C. O. D. A., Freire, L., Rosim, R. E., Margalho, L. P., Balthazar, C. F., Franco, L. T., Sant'Ana, A. D. S., Corassin, C. H., Rattray, F. P. & Oliveira, C. A. F. D., 2021, In: Frontiers in Microbiology. 12, 18 p., 655386.

    Research output: Contribution to journal › Journal article › Research › peer-review

  7. Published

    Et gran salt

    Møller, J. R., Mielby, L. H., Kidmose, U., Mortensen, G., Hammershøj, M., Søndergaard, L., Ryssel, M., Jespersen, Lene & Arneborg, Nils, 2013, In: Maelkeritidende. 6, p. 10-11 4 p., 2.

    Research output: Contribution to journal › Journal article › Research

  8. Published

    Outer-sphere oxidation of Fe(II) in nitrosylmyoglobin by ferricyanide

    Møller, J. K. S. & Skibsted, Leif Horsfelt, 2014, In: Journal of Biological Inorganic Chemistry. 19, 6, p. 805-812 8 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  9. Published

    Color

    Møller, J. K. S., Jongberg, S. & Skibsted, Leif Horsfelt, 2015, Handbook of fermented meat and poultry. Toldrá, F., Hui, Y. H., Astiasarán, I., Sebranek, J. G. & Talon, R. (eds.). 2 ed. Wiley, p. 195-205 11 p.

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

  10. Published

    Physicochemical and sensory characterization of Cheddar cheese with variable NaCl levels and equal moisture content

    Møller, K. K., Rattray, F. P., Bredie, Wender & Ardö, Ylva Margareta, 2013, In: Journal of Dairy Science. 96, 4, p. 1953-1971 19 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

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