Lene Jespersen

Lene Jespersen

Professor

Member of:

    ORCID: 0000-0002-2555-5948
    26 - 48 out of 48Page size: 25
    Sort by: Type
    1. Lecture and oral contribution

    2. 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

    3. Influence of culture yeast on beer flavour.

      Jespersen, Lene (Other)

      1994

      Activity: Talk or presentation types › Lecture and oral contribution

    4. 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

    5. Molecular characterisation of yeast physiology during cheese maturation

      Jespersen, Lene (Lecturer)

      29 Aug 2006

      Activity: Talk or presentation types › Lecture and oral contribution

    6. New methods for identification and characterization of yeasts

      Jespersen, Lene (Other)

      1995

      Activity: Talk or presentation types › Lecture and oral contribution

    7. 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

    8. Novel microorganisms in dairy products

      Jespersen, Lene (Other)

      2004

      Activity: Talk or presentation types › Lecture and oral contribution

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

      Jespersen, Lene (Other)

      2003

      Activity: Talk or presentation types › Lecture and oral contribution

    10. 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

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

      Jespersen, Lene (Other)

      2009

      Activity: Talk or presentation types › Lecture and oral contribution

    12. Probiotic yeasts.

      Jespersen, Lene (Other)

      2008

      Activity: Talk or presentation types › Lecture and oral contribution

    13. 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 types › Lecture and oral contribution

    14. Support of agribusiness by value added food processing.

      Jespersen, Lene (Other)

      2008

      Activity: Talk or presentation types › Lecture and oral contribution

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

      Jespersen, Lene (Other)

      1991

      Activity: Talk or presentation types › Lecture and oral contribution

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

      Jespersen, Lene (Other)

      1990

      Activity: Talk or presentation types › Lecture and oral contribution

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

      Jespersen, Lene (Other)

      2017

      Activity: Talk or presentation types › Lecture and oral contribution

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

      Jespersen, Lene (Speaker)

      20 Jun 2012 → 22 Jun 2012

      Activity: Talk or presentation types › Lecture and oral contribution

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

      Jespersen, Lene (Other)

      1997

      Activity: Talk or presentation types › Lecture and oral contribution

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

      Jespersen, Lene (Other)

      1996

      Activity: Talk or presentation types › Lecture and oral contribution

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

      Jespersen, Lene (Other)

      1992

      Activity: Talk or presentation types › Lecture and oral contribution

    22. Typing of Saccharomyces cerevisiae using pulse field gel electrophoresis for determination of chromosome pattern

      Jespersen, Lene (Other)

      1994

      Activity: Talk or presentation types › Lecture and oral contribution

    23. Use of flow cytometry for estimation of the physiological condition of brewing yeasts (Saccharomyces cerevisiae).

      Jespersen, Lene (Other)

      1994

      Activity: Talk or presentation types › Lecture and oral contribution

    24. Value added processing of African fermented foods.

      Jespersen, Lene (Other)

      2010

      Activity: Talk or presentation types › Lecture and oral contribution

    Previous 1 2 Next

    ID: 4234903