Microbiology and Fermentation

  1. Bioactive compounds as marker of quality and safety in fermented foods

    Møller, Cleide Oliveira de Almeida (Other)
    23 Nov 2018

    Activity: Talk or presentation typesLecture and oral contribution

  2. Det Danske Gastronomiske Akademi (External organisation)

    Knøchel, Susanne (Member)
    2017 → …

    Activity: Membership typesMembership in committee, council, board

  3. Effects of yeasts isolated from dry-cured ham on growth and ochratoxin A production by toxigenic moulds

    Thorsen, L. (Speaker)
    3 Sep 20127 Sep 2012

    Activity: Talk or presentation typesLecture and oral contribution

  4. Impact of foodborne and probiotic yeasts on human health

    Jespersen, Lene (Lecturer)
    29 Sep 20133 Oct 2013

    Activity: Talk or presentation typesLecture and oral contribution

  5. Improvement of the quality of traditional fermented foods - hidden identities, small talk and gut feeling

    Jespersen, Lene (Other)
    1 Oct 2018

    Activity: Talk or presentation typesLecture and oral contribution

  6. Influence of growth substrate on bacteriocin production by three Bacillus subtilis strains isolated from maari, a baobab seeds fermented condiment

    Thorsen, L. (Speaker)
    3 Sep 20127 Sep 2012

    Activity: Talk or presentation typesLecture and oral contribution

  7. International Conference on Microbial Food & Feed Ingredients

    Møller, Cleide Oliveira de Almeida (Participant)
    2 May 20184 May 2018

    Activity: Participating in or organising an event typesParticipation in workshop, seminar, course

  8. Microbial interactions and their role in yeast spoilage of food and beverages

    Jespersen, Lene (Speaker)
    26 Aug 201230 Aug 2012

    Activity: Talk or presentation typesLecture and oral contribution

  9. Rådet for Bedre Hygiejne (Formand) (External organisation)

    Knøchel, Susanne (Member)
    2008 → …

    Activity: Membership typesMembership in research network

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