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

    Jespersen, Lene (Speaker)

    2012

    Activity: Talk or presentation typesLecture and oral contribution

  2. Molecular characterisation of yeast physiology during cheese maturation

    Jespersen, Lene (Lecturer)

    29 Aug 2006

    Activity: Talk or presentation typesLecture and oral contribution

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

    Jespersen, Lene (Member)

    1 Jan 2006 → …

    Activity: Membership typesMembership in research network

  4. New methods for identification and characterization of yeasts

    Jespersen, Lene (Other)

    1995

    Activity: Talk or presentation typesLecture and oral contribution

  5. Novel microorganisms in dairy products

    Jespersen, Lene (Other)

    2004

    Activity: Talk or presentation typesLecture and oral contribution

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

    Jespersen, Lene (Other)

    2003

    Activity: Talk or presentation typesLecture and oral contribution

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

    Jespersen, Lene (Other)

    2009

    Activity: Talk or presentation typesLecture and oral contribution

  8. Probiotic yeasts.

    Jespersen, Lene (Other)

    2008

    Activity: Talk or presentation typesLecture and oral contribution

  9. 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

  10. Support of agribusiness by value added food processing.

    Jespersen, Lene (Other)

    2008

    Activity: Talk or presentation typesLecture and oral contribution

  11. 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

  12. 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

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

    Jespersen, Lene (Other)

    2017

    Activity: Talk or presentation typesLecture and oral contribution

  14. 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

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

    Jespersen, Lene (Other)

    1997

    Activity: Talk or presentation typesLecture and oral contribution

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

    Jespersen, Lene (Other)

    1996

    Activity: Talk or presentation typesLecture and oral contribution

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

    Jespersen, Lene (Other)

    1992

    Activity: Talk or presentation typesLecture and oral contribution

  18. UFAG, KVL (External organisation)

    Jespersen, Lene (Member)

    1 Jan 200631 Dec 2006

    Activity: Membership typesMembership in board of company or public organisation

  19. Value added processing of African fermented foods.

    Jespersen, Lene (Other)

    2010

    Activity: Talk or presentation typesLecture and oral contribution

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