Lene Jespersen
Professor
Food Microbiology, Gut Health, and Fermentation
Rolighedsvej 26, 1958 Frederiksberg C, 85 Fødevarebygningen, Bygning: 85-4-A435
Medlem af:
ORCID: 0000-0002-2555-5948
11 - 12 ud af 12Pr. side: 10
- 2006
- Udgivet
The influence of glycerol production and cellular accmulation in the industrial important yeast Debaryomyces hansenii when grown at high NaCl concentration
Gori, K., Mortensen, H. D., Arneborg, Nils & Jespersen, Lene, 2006. 14 s.Publikation: Konferencebidrag › Poster › Forskning
- Udgivet
Variations of internal pH in typical Italian sourdough yeasts during co-fermentation with lactobacilli
Valmorri, S., Mortensen, H. D., Jespersen, Lene, Suzzi, G. & Arneborg, Nils, 2006. 1 s.Publikation: Konferencebidrag › Poster › Forskning
ID: 4234903
Flest downloads
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3718
downloads
Ammonia production and its possible role as a mediator of communication for Debaryomyces hansenii and other cheese-relevant yeast species
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet -
3242
downloads
The language of cheese-ripening cultures
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet -
2196
downloads
Attachment behaviour of pathogenic bacteria on food and food contact surfaces in container transport
Publikation: Bidrag til bog/antologi/rapport › Konferenceabstrakt i proceedings › Forskning
Udgivet