Lene Jespersen

Lene Jespersen

Professor

  • Microbiology and Fermentation

    Rolighedsvej 26, Building: 85-4-A435

    1958 Frederiksberg C

    Phone: +45 35 33 32 30Mobile: +45 29 35 47 33
  1. Aflatoxin decontamination by Saccharomyces cerevisiae strains from Ghanian fermented foods

    Jespersen, Lene (Other)

    2006

    Activity: Talk or presentation typesLecture and oral contribution

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

    Jespersen, Lene (Other)

    1991

    Activity: Talk or presentation typesLecture and oral contribution

  3. Arbejdsgruppe nedsat af LMC for udarbejdelse af strategi for Systembiologi og Kvalitet (External organisation)

    Jespersen, Lene (Member)

    1 Jan 200631 Dec 2006

    Activity: Membership typesMembership in board of company or public organisation

  4. Biodiversity and functions of yeast in indigenous fermented beverages and food.

    Jespersen, Lene (Other)

    2005

    Activity: Talk or presentation typesLecture and oral contribution

  5. Biodiversity of yeasts involved in the fermentation of West African cocoa beans

    Jespersen, Lene (Other)

    2004

    Activity: Talk or presentation typesLecture and oral contribution

  6. Den Kgl. Veterinær- og Landbohøjskole (External organisation)

    Jespersen, Lene (Member)

    1 Jan 200531 Dec 2005

    Activity: Membership typesMembership in committee, council, board

  7. Early protein synthesis and intracellular "events" in Saccharomyces cerevisiae fermentations.

    Jespersen, Lene (Other)

    1998

    Activity: Talk or presentation typesLecture and oral contribution

  8. Evolution of alfa-glucoside transporter genes in Saccharomyces cerevisiae.

    Jespersen, Lene (Other)

    1998

    Activity: Talk or presentation typesLecture and oral contribution

  9. FIU, KVL (External organisation)

    Jespersen, Lene (Member)

    1 Jan 200631 Dec 2006

    Activity: Membership typesMembership in board of company or public organisation

  10. FOKO, LMC (External organisation)

    Jespersen, Lene (Member)

    1 Jan 200631 Dec 2006

    Activity: Membership typesMembership in board of company or public organisation

  11. Fluorometric methods for analysis of microorganisms.

    Jespersen, Lene (Other)

    1995

    Activity: Talk or presentation typesLecture and oral contribution

  12. Forskningsudvalget (External organisation)

    Jespersen, Lene (Member)

    1 Jan 200531 Dec 2005

    Activity: Membership typesMembership in committee, council, board

  13. Forskningsudvalget, IFV (External organisation)

    Jespersen, Lene (Member)

    1 Jan 200631 Dec 2006

    Activity: Membership typesMembership in committee, council, board

  14. Function and diversity of yeast involved in fermentation of West African indigenous foods.

    Jespersen, Lene (Other)

    1999

    Activity: Talk or presentation typesLecture and oral contribution

  15. Functional genomics of starter cultures.

    Jespersen, Lene (Other)

    2003

    Activity: Talk or presentation typesLecture and oral contribution

  16. Fødevaremikrobiologis strategiudvalg (External organisation)

    Jespersen, Lene (Member)

    1 Jan 2006 → …

    Activity: Membership typesMembership in committee, council, board

  17. Impact of food borne and probiotic yeasts on human health

    Jespersen, Lene (Other)

    2009

    Activity: Talk or presentation typesLecture and oral contribution

  18. Impact of foodborne and probiotic yeasts on human health

    Jespersen, Lene (Lecturer)

    2013

    Activity: Talk or presentation typesLecture and oral contribution

  19. Impact of microbial biodiversity on the quality of Danish cheeses

    Jespersen, Lene (Other)

    2017 → …

    Activity: Talk or presentation typesLecture and oral contribution

  20. 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

  21. Influence of culture yeast on beer flavour.

    Jespersen, Lene (Other)

    1994

    Activity: Talk or presentation typesLecture and oral contribution

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

    Jespersen, Lene (Speaker)

    2012

    Activity: Talk or presentation typesLecture and oral contribution

  23. Molecular characterisation of yeast physiology during cheese maturation

    Jespersen, Lene (Lecturer)

    29 Aug 2006

    Activity: Talk or presentation typesLecture and oral contribution

  24. Netværk om Systembiologi - og kvalitet, LMC (External organisation)

    Jespersen, Lene (Member)

    1 Jan 2006 → …

    Activity: Membership typesMembership in research network

  25. New methods for identification and characterization of yeasts

    Jespersen, Lene (Other)

    1995

    Activity: Talk or presentation typesLecture and oral contribution

  26. Novel microorganisms in dairy products

    Jespersen, Lene (Other)

    2004

    Activity: Talk or presentation typesLecture and oral contribution

  27. Occurrence and diversity of wild yeasts in lager breweries.

    Jespersen, Lene (Other)

    2003

    Activity: Talk or presentation typesLecture and oral contribution

  28. Probiotic properties of yeasts occurring in fermented food and beverages.

    Jespersen, Lene (Other)

    2009

    Activity: Talk or presentation typesLecture and oral contribution

  29. Probiotic yeasts.

    Jespersen, Lene (Other)

    2008

    Activity: Talk or presentation typesLecture and oral contribution

  30. Role of yeasts in fermented beverages: Biodiversity and functions of yeast in indigenous fermented beverages and foods

    Jespersen, Lene (Lecturer)

    7 Jun 2007

    Activity: Talk or presentation typesLecture and oral contribution

  31. Support of agribusiness by value added food processing.

    Jespersen, Lene (Other)

    2008

    Activity: Talk or presentation typesLecture and oral contribution

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

    Jespersen, Lene (Other)

    1991

    Activity: Talk or presentation typesLecture and oral contribution

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

    Jespersen, Lene (Other)

    1990

    Activity: Talk or presentation typesLecture and oral contribution

  34. The hidden life of microbes: secret identities, matrix interactions and small talk.

    Jespersen, Lene (Other)

    2017

    Activity: Talk or presentation typesLecture and oral contribution

  35. The importance of yeasts for cheese maturation and flavour development

    Jespersen, Lene (Speaker)

    20 Jun 201222 Jun 2012

    Activity: Talk or presentation typesLecture and oral contribution

  36. The occurrence and importance of carbohydrate transporter genes in Saccharomyces spp.

    Jespersen, Lene (Other)

    1997

    Activity: Talk or presentation typesLecture and oral contribution

  37. The occurrence of alfa-glucoside transporter genes in brewing yeast.

    Jespersen, Lene (Other)

    1996

    Activity: Talk or presentation typesLecture and oral contribution

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

    Jespersen, Lene (Other)

    1992

    Activity: Talk or presentation typesLecture and oral contribution

  39. UFAG, KVL (External organisation)

    Jespersen, Lene (Member)

    1 Jan 200631 Dec 2006

    Activity: Membership typesMembership in board of company or public organisation

  40. Value added processing of African fermented foods.

    Jespersen, Lene (Other)

    2010

    Activity: Talk or presentation typesLecture and oral contribution

ID: 4234903