Lene Jespersen

Lene Jespersen

Professor

Member of:

    1. Value added processing of African fermented foods.

      Jespersen, Lene (Other)

      2010

      Activity: Talk or presentation typesLecture and oral contribution

    2. UFAG, KVL (External organisation)

      Jespersen, Lene (Member)

      1 Jan 200631 Dec 2006

      Activity: Membership typesMembership in board of company or public organisation

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

      Jespersen, Lene (Other)

      1992

      Activity: Talk or presentation typesLecture and oral contribution

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

      Jespersen, Lene (Other)

      1996

      Activity: Talk or presentation typesLecture and oral contribution

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

      Jespersen, Lene (Other)

      1997

      Activity: Talk or presentation typesLecture and oral contribution

    6. 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

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

      Jespersen, Lene (Other)

      2017

      Activity: Talk or presentation typesLecture and oral contribution

    8. 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

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