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. Lecture and oral contribution
  2. Influence of culture yeast on beer flavour.

    Jespersen, Lene (Other)

    1994

    Activity: Talk or presentation typesLecture and oral contribution

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

    Jespersen, Lene (Speaker)

    2012

    Activity: Talk or presentation typesLecture and oral contribution

  4. Molecular characterisation of yeast physiology during cheese maturation

    Jespersen, Lene (Lecturer)

    29 Aug 2006

    Activity: Talk or presentation typesLecture and oral contribution

  5. New methods for identification and characterization of yeasts

    Jespersen, Lene (Other)

    1995

    Activity: Talk or presentation typesLecture and oral contribution

  6. Novel microorganisms in dairy products

    Jespersen, Lene (Other)

    2004

    Activity: Talk or presentation typesLecture and oral contribution

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

    Jespersen, Lene (Other)

    2003

    Activity: Talk or presentation typesLecture and oral contribution

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

    Jespersen, Lene (Other)

    2009

    Activity: Talk or presentation typesLecture and oral contribution

  9. Probiotic yeasts.

    Jespersen, Lene (Other)

    2008

    Activity: Talk or presentation typesLecture and oral contribution

  10. 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

  11. Support of agribusiness by value added food processing.

    Jespersen, Lene (Other)

    2008

    Activity: Talk or presentation typesLecture and oral contribution

  12. 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

  13. 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

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

    Jespersen, Lene (Other)

    2017

    Activity: Talk or presentation typesLecture and oral contribution

  15. 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

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

    Jespersen, Lene (Other)

    1997

    Activity: Talk or presentation typesLecture and oral contribution

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

    Jespersen, Lene (Other)

    1996

    Activity: Talk or presentation typesLecture and oral contribution

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

    Jespersen, Lene (Other)

    1992

    Activity: Talk or presentation typesLecture and oral contribution

  19. Value added processing of African fermented foods.

    Jespersen, Lene (Other)

    2010

    Activity: Talk or presentation typesLecture and oral contribution

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