Department of Food Science

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  1. 1986

  2. IDF Action Team (External organisation)

    Ardö, Ylva Margareta (Member)

    1 Jan 1986 → 31 Dec 2005

    Activity: Membership types › Membership in board of company or public organisation

  3. 1990

  4. The combined effect of temperature, pH, benzoic- and sorbic acid on the growth of Lactobacilli.

    Jespersen, Lene (Other)

    1990

    Activity: Talk or presentation types › Lecture and oral contribution

  5. 1991

  6. Analytical methods for quantitative determination of microorganisms in soil.

    Jespersen, Lene (Other)

    1991

    Activity: Talk or presentation types › Lecture and oral contribution

  7. The combined effect of pH, benzoic- and sorbic acid on the growth of yeasts.

    Jespersen, Lene (Other)

    1991

    Activity: Talk or presentation types › Lecture and oral contribution

  8. 1992

  9. The significance of yeasts and moulds in maize dough fermentation

    Jespersen, Lene (Other)

    1992

    Activity: Talk or presentation types › Lecture and oral contribution

  10. 1994

  11. Influence of culture yeast on beer flavour.

    Jespersen, Lene (Other)

    1994

    Activity: Talk or presentation types › Lecture and oral contribution

  12. Typing of Saccharomyces cerevisiae using pulse field gel electrophoresis for determination of chromosome pattern

    Jespersen, Lene (Other)

    1994

    Activity: Talk or presentation types › Lecture and oral contribution

  13. Use of flow cytometry for estimation of the physiological condition of brewing yeasts (Saccharomyces cerevisiae).

    Jespersen, Lene (Other)

    1994

    Activity: Talk or presentation types › Lecture and oral contribution

  14. 1995

  15. Fluorometric methods for analysis of microorganisms.

    Jespersen, Lene (Other)

    1995

    Activity: Talk or presentation types › Lecture and oral contribution

  16. New methods for identification and characterization of yeasts

    Jespersen, Lene (Other)

    1995

    Activity: Talk or presentation types › Lecture and oral contribution

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