C. Møller

发表

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

T. B. Hansen, B. Christensen, P. Dalgaard, 2013, Food microbiology.

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

T. Czárán, B. Christensen, F. Rattray, 2018 .

Risk assessment of Salmonella in Danish meatballs produced in the catering sector.

T. B. Hansen, M. Nauta, B. Christensen, 2015, International journal of food microbiology.

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

A. Sant’Ana, C. Balthazar, L. Freire, 2021, Frontiers in Microbiology.

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

B. Christensen, C. O. A. Møller, F. Rattray, 2020, International journal of food microbiology.

Probiotics and Mycotoxins

C. A. Oliveira, C. Corassin, F. Rattray, 2021 .

The transfer and growth of Salmonella modelled during pork processing and applied to a risk assessment for the catering sector

C. O. A. Møller, C. Møller, C. O. D. A. Møller, 2012 .

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

T. B. Hansen, M. Nauta, A. Sant’Ana, 2016, International journal of food microbiology.

Histamine forming behaviour of bacterial isolates from aged cheese.

E. F. Üçok, F. Rattray, C. Møller, 2020, Food research international.

Modelling transfer of Salmonella Typhimurium DT104 during simulation of grinding of pork

T. B. Hansen, M. Nauta, B. Christensen, 2012, Journal of applied microbiology.