Lene Jespersen

Lene Jespersen

Professor

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    ORCID: 0000-0002-2555-5948

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    1. Published

      Phenotypic and genetic diversity of Saccharomyces contaminants isolated from lager breweries and their phylogenetic relationship with brewing yeasts

      Jespersen, Lene, Kühle, A. V. D. A. & Petersen, K. M., 2000, In: International Journal of Food Microbiology. 60, 1, p. 43-53 11 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    2. Published

      Pectin degrading enzymes in yeast involved in fermentation of Coffee arabica in East Africa

      Masoud, W. M. H. & Jespersen, Lene, 2006, In: International Journal of Food Microbiology. 110, 3, p. 291-296 7 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    3. Published

      Partial characterization of bacteriocins produced by Lactobacillus reuteri 2-20B and Pediococcus acidilactici 0-11A isolated from fura a millet-based fermented food in Ghana

      Owusu-Kwarteng, J., Tano-Debrah, K., Akabanda, F., Nielsen, Dennis Sandris & Jespersen, Lene, 2013, In: Journal of Food Research. 2, 1, p. 50-58 9 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    4. Published

      Oxygen sensitivity of Lactococcus lactis subsp. lactis is strain dependent

      Werner, B. B., Carrigues, C., Vogensen, Finn Kvist & Jespersen, Lene, 2012. 1 p.

      Research output: Contribution to conference › Conference abstract for conference › Research

    5. Published

      Oxygen response in Lc. lactis subsp. lactis during milk fermentation

      Werner, B. B., Garrigues, C., Vogensen, Finn Kvist & Jespersen, Lene, 2012. 1 p.

      Research output: Contribution to conference › Poster › Research

    6. Published

      Oxygen response in Lactocococcus lactis subsp. lactis during milk fermentation

      Werner, B. B., Carrigues, C., Vogensen, Finn Kvist & Jespersen, Lene, 2012. 1 p.

      Research output: Contribution to conference › Conference abstract for conference › Research

    7. Published

      Oxygen response in Lactococcus lactis subsp. lactis during milk fermentation

      Werner, B. B., Carrigues, C., Vogensen, Finn Kvist & Jespersen, Lene, 2012. 1 p.

      Research output: Contribution to conference › Conference abstract for conference › Research

    8. Published

      Oxidative stability of brine during the production of salted herrings

      Jespersen, Lene, 2005, Abstracts. Levnedsmiddelcentret, p. 87 1 p.

      Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research

    9. Published

      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, P., Padonou, S. W., Akissoe, N., Arneborg, Nils, Nielsen, Dennis Sandris, Hounhouigan, D. J. & Jespersen, Lene, Dec 2018, In: Food Microbiology. 76, p. 267-278 12 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    10. Published

      Occurrence of Yeasts in White-Brined Cheeses: Methodologies for Identification, Spoilage Potential and Good Manufacturing Practices

      Geronikou, Athina, Srimahaeak, T., Rantsiou, K., Triantafillidis, G., Larsen, Nadja & Jespersen, Lene, 2020, In: Frontiers in Microbiology. 11, 21 p., 582778.

      Research output: Contribution to journal › Review › Research › peer-review

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