Lene Jespersen

Lene Jespersen

Professor

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    ORCID: 0000-0002-2555-5948
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    1. Lecture and oral contribution

    2. AI-2 Signalling is Involved in Regulation of Low pH Stress in Lactobacillus rhamnosus GG and Lactobacillus acidophilus NCFM (Oral presentation)

      Jespersen, Lene (Speaker)

      2008

      Activity: Talk or presentation types › Lecture and oral contribution

    3. Aflatoxin decontamination by Saccharomyces cerevisiae strains from Ghanian fermented foods

      Jespersen, Lene (Other)

      2006

      Activity: Talk or presentation types › Lecture and oral contribution

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

      Jespersen, Lene (Other)

      1991

      Activity: Talk or presentation types › Lecture and oral contribution

    5. Beneficial impact of foodborne and probiotic yeasts on human health – traits that determine their biological functionality.

      Jespersen, Lene (Other)

      2019

      Activity: Talk or presentation types › Lecture and oral contribution

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

      Jespersen, Lene (Other)

      2005

      Activity: Talk or presentation types › Lecture and oral contribution

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

      Jespersen, Lene (Other)

      2004

      Activity: Talk or presentation types › Lecture and oral contribution

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

      Jespersen, Lene (Other)

      1998

      Activity: Talk or presentation types › Lecture and oral contribution

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

      Jespersen, Lene (Other)

      1998

      Activity: Talk or presentation types › Lecture and oral contribution

    10. Exploring the diversity and functionality of yeast species isolated from African fermented food and beverages

      Jespersen, Lene (Other)

      2011

      Activity: Talk or presentation types › Lecture and oral contribution

    11. Fluorometric methods for analysis of microorganisms.

      Jespersen, Lene (Other)

      1995

      Activity: Talk or presentation types › Lecture and oral contribution

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

      Jespersen, Lene (Other)

      1999

      Activity: Talk or presentation types › Lecture and oral contribution

    13. Functional genomics of starter cultures.

      Jespersen, Lene (Other)

      2003

      Activity: Talk or presentation types › Lecture and oral contribution

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

      Jespersen, Lene (Other)

      2009

      Activity: Talk or presentation types › Lecture and oral contribution

    15. Impact of foodborne and probiotic yeasts on human health

      Jespersen, Lene (Lecturer)

      2013

      Activity: Talk or presentation types › Lecture and oral contribution

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

      Jespersen, Lene (Other)

      2017 → …

      Activity: Talk or presentation types › Lecture and oral contribution

    17. 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 types › Lecture and oral contribution

    18. Indigenous lactic acid bacteria and yeasts used in food fermentation – technological properties and interactions

      Jespersen, Lene (Other)

      2017

      Activity: Talk or presentation types › Lecture and oral contribution

    19. Influence of culture yeast on beer flavour.

      Jespersen, Lene (Other)

      1994

      Activity: Talk or presentation types › Lecture and oral contribution

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

      Jespersen, Lene (Speaker)

      2012

      Activity: Talk or presentation types › Lecture and oral contribution

    21. Molecular characterisation of yeast physiology during cheese maturation

      Jespersen, Lene (Lecturer)

      29 Aug 2006

      Activity: Talk or presentation types › Lecture and oral contribution

    22. New methods for identification and characterization of yeasts

      Jespersen, Lene (Other)

      1995

      Activity: Talk or presentation types › Lecture and oral contribution

    23. New ways to optimise cheese quality–”small-talk” and functional components (Nye veje til optimeret ostekvalitet – “smalltalk” og funktionelle komponenter)

      Jespersen, Lene (Other)

      2011

      Activity: Talk or presentation types › Lecture and oral contribution

    24. Novel microorganisms in dairy products

      Jespersen, Lene (Other)

      2004

      Activity: Talk or presentation types › Lecture and oral contribution

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

      Jespersen, Lene (Other)

      2003

      Activity: Talk or presentation types › Lecture and oral contribution

    26. Occurrence and taxonomic characteristics of strains of Saccharomyces cerevisiae predominant in African indigenous fermented foods and beverages.

      Jespersen, Lene (Other)

      2002

      Activity: Talk or presentation types › Lecture and oral contribution

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