Cleide Oliveira de Almeida Møller
Cleide Oliveira de Almeida Møller

Assistant professor


  1. 2020
  2. 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

  3. 2018
  4. Published
  5. 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

  6. 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

  7. 2017
  8. 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

  9. 2016
  10. 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

  11. 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

  12. Published

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

    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 : Procedia Food Science. 196, p. 97-100 4 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  13. 2015
  14. Published

    Avaliação de riscos microbiológicos em alimentos

    Møller, Cleide Oliveira de Almeida, 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 proceedingBook chapterEducation

  15. Risk Assessment of Salmonella in Danish meatballs produced in the catering sector

    Møller, Cleide Oliveira de Almeida, Nauta, M., Schaffner, D., Dalgaard, P., Christensen, B. B. & Hansen, T., 2015, In : International Journal of Food Microbiology. 196, p. 109-125 17 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

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