Cleide Oliveira de Almeida Møller

Cleide Oliveira de Almeida Møller

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  1. 2021
  2. 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, Cleide Oliveira de Almeida, Freire, L., Rosim, R. E., Margalho, L. P., Balthazar, C. F., Franco, L. T., Sant'Ana, A. D. S., Corassin, C. H., Rattray, Fergal Patrick & Oliveira, C. A. F. D., 2021, In: Frontiers in Microbiology. 12, 18 p., 655386.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. Published

    Histamine-forming ability of Lentilactobacillus parabuchneri in reduced salt Cheddar cheese

    Møller, Cleide Oliveira de Almeida, Castro Mejia, Josue Leonardo, Krych, Lukasz & Rattray, Fergal Patrick, 2021, In: Food Microbiology. 98, 9 p., 103789.

    Research output: Contribution to journalJournal articleResearchpeer-review

  4. Published

    Modelling the biphasic growth of non-starter lactic acid bacteria on starter-lysate as a substrate

    Møller, Cleide Oliveira de Almeida, Christensen, B. B. & Rattray, Fergal Patrick, 2021, In: International Journal of Food Microbiology. 337, 12 p., 108937.

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. 2020
  6. Published

    Histamine forming behaviour of bacterial isolates from aged cheese

    Møller, Cleide Oliveira de Almeida, Üçok, Elif Fatma & Rattray, Fergal Patrick, 2020, In: Food Research International. 128, 10 p., 108719.

    Research output: Contribution to journalJournal articleResearchpeer-review

  7. 2018
  8. Published
  9. Published

    Could the addition of sugars boost bacterial interaction and accelerate cheese ripening time?

    Møller, Cleide Oliveira de Almeida, Siegumfeldt, Henrik, Czárán, T. L., Christensen, B. & Rattray, Fergal Patrick, 2018, p. 61. 1 p.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  10. Published

    Modelling the influence of metabolite diffusion on non-starter lactic acid bacteria growth in ripening Cheddar cheese

    Czárán, T., Rattray, Fergal Patrick, Møller, Cleide Oliveira de Almeida & Christensen, B. B., 2018, In: International Dairy Journal. 80, p. 35-45 11 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  11. 2017
  12. Published

    Modeling the load of metabolite diffusivity on growth rate of non-starter lactic acid bacteria during cheese ripening

    Czárán, T., Rattray, Fergal Patrick, Møller, Cleide Oliveira de Almeida & Christensen, B., 2017, p. 36. 1 p.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  13. 2016
  14. Evaluation of a cross contamination model describing transfer of Salmonella spp. and Listeria monocytogenes during grinding of pork and beef

    Møller, Cleide Oliveira de Almeida, 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: International Journal of Food Microbiology. 226, p. 42-52 11 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  15. Published

    Reduction of Cheddar cheese ripening time through the addition of glucose

    Møller, Cleide Oliveira de Almeida, Czárán, T. L., Christensen, B. B., Siegumfeldt, Henrik & Rattray, Fergal Patrick, 2016.

    Research output: Contribution to conferencePosterResearch

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