Pernille Greve Johansen
Pernille Greve Johansen

Postdoc


  1. 2020
  2. Udgivet

    Technological properties of indigenous Lactococcus lactis strains isolated from Lait caillé, a spontaneous fermented milk from Burkina Faso

    Bayili, G. R., Johansen, Pernille Greve, Hougaard, Anni Bygvrå, Diawara, B., Ouedraogo, G. A., Jespersen, Lene & Sawadogo-Lingani, H., 2020, I : Journal of Dairy Research. 87, 1, s. 110-116 7 s.

    Publikation: Bidrag til tidsskriftTidsskriftartikel

  3. 2019
  4. Udgivet

    Effects of intrinsic microbial stress factors on viability and physiological condition of yeasts isolated from spontaneously fermented cereal doughs

    Houngbédji, M., Johansen, Pernille Greve, Padonou, S. W., Hounhouigan, D. J., Siegumfeldt, Henrik & Jespersen, Lene, 2019, I : International Journal of Food Microbiology. 304, s. 75-88

    Publikation: Bidrag til tidsskriftTidsskriftartikel

  5. Udgivet

    Identification of the predominant microbiota during production of lait caillé, a spontaneously fermented milk product made in Burkina Faso

    Bayili, G. R., Johansen, Pernille Greve, Nielsen, Dennis Sandris, Sawadogo-Lingani, H., Ouédraogo, G., Diawara, B. & Jespersen, Lene, 2019, I : World journal of microbiology & biotechnology. 35, 7, 13 s., 100.

    Publikation: Bidrag til tidsskriftTidsskriftartikel

  6. Udgivet

    Microbial Ecology of Fremented Foods: Case Studies from Industrialized and Household Productions

    Johansen, Pernille Greve, 2019, Department of Food Science, Faculty of Science, University of Copenhagen.

    Publikation: Bog/antologi/afhandling/rapportPh.d.-afhandlingForskning

  7. Udgivet

    Occurrence and Importance of Yeasts in Indigenous Fermented Food and Beverages Produced in Sub-Saharan Africa

    Johansen, Pernille Greve, Owusu-Kwarteng, J., Parkouda, C., Padonou, S. W. & Jespersen, Lene, 2019, I : Frontiers in Microbiology. 10, 22 s., 1789.

    Publikation: Bidrag til tidsskriftReview

  8. 2018
  9. Udgivet
  10. Udgivet
  11. Udgivet

    Cheese brines from Danish dairies reveal a complex microbiota comprising several halotolerant bacteria and yeasts

    Haastrup, M. K., Johansen, Pernille Greve, Malskær, A. H., Castro Mejia, Josue Leonardo, Kot, W., Krych, Lukasz, Arneborg, Nils & Jespersen, Lene, 2018, I : International Journal of Food Microbiology. 285, s. 173-187 15 s.

    Publikation: Bidrag til tidsskriftTidsskriftartikel

  12. Udgivet
  13. Udgivet

    Occurrence of lactic acid bacteria and yeasts at species and strain level during spontaneous fermentation of mawè, a cereal dough produced in West Africa

    Houngbédji, M., Johansen, Pernille Greve, Padonou, S. W., Akissoe, N., Arneborg, Nils, Nielsen, Dennis Sandris, Hounhouigan, D. J. & Jespersen, Lene, 2018, I : Food Microbiology. 76, s. 267-278 12 s.

    Publikation: Bidrag til tidsskriftTidsskriftartikel

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ID: 95368320