Lene Jespersen

Lene Jespersen

Professor

Member of:

    ORCID: 0000-0002-2555-5948
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    1. Membership in board of company or public organisation

    2. Arbejdsgruppe nedsat af LMC for udarbejdelse af strategi for Systembiologi og Kvalitet (External organisation)

      Jespersen, Lene (Member)

      1 Jan 2006 → 31 Dec 2006

      Activity: Membership types › Membership in board of company or public organisation

    3. FIU, KVL (External organisation)

      Jespersen, Lene (Member)

      1 Jan 2006 → 31 Dec 2006

      Activity: Membership types › Membership in board of company or public organisation

    4. FOKO, LMC (External organisation)

      Jespersen, Lene (Member)

      1 Jan 2006 → 31 Dec 2006

      Activity: Membership types › Membership in board of company or public organisation

    5. UFAG, KVL (External organisation)

      Jespersen, Lene (Member)

      1 Jan 2006 → 31 Dec 2006

      Activity: Membership types › Membership in board of company or public organisation

    6. Membership in research network

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

      Jespersen, Lene (Member)

      1 Jan 2006 → …

      Activity: Membership types › Membership in research network

    8. Membership in committee, council, board

    9. Den Kgl. Veterinær- og Landbohøjskole (External organisation)

      Jespersen, Lene (Member)

      1 Jan 2005 → 31 Dec 2005

      Activity: Membership types › Membership in committee, council, board

    10. Forskningsudvalget (External organisation)

      Jespersen, Lene (Member)

      1 Jan 2005 → 31 Dec 2005

      Activity: Membership types › Membership in committee, council, board

    11. Forskningsudvalget, IFV (External organisation)

      Jespersen, Lene (Member)

      1 Jan 2006 → 31 Dec 2006

      Activity: Membership types › Membership in committee, council, board

    12. Fødevaremikrobiologis strategiudvalg (External organisation)

      Jespersen, Lene (Member)

      1 Jan 2006 → …

      Activity: Membership types › Membership in committee, council, board

    13. Lecture and oral contribution

    14. 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

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

      Jespersen, Lene (Other)

      2006

      Activity: Talk or presentation types › Lecture and oral contribution

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

      Jespersen, Lene (Other)

      1991

      Activity: Talk or presentation types › Lecture and oral contribution

    17. 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

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

      Jespersen, Lene (Other)

      2005

      Activity: Talk or presentation types › Lecture and oral contribution

    19. 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

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

      Jespersen, Lene (Other)

      1998

      Activity: Talk or presentation types › Lecture and oral contribution

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

      Jespersen, Lene (Other)

      1998

      Activity: Talk or presentation types › Lecture and oral contribution

    22. 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

    23. Fluorometric methods for analysis of microorganisms.

      Jespersen, Lene (Other)

      1995

      Activity: Talk or presentation types › Lecture and oral contribution

    24. 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

    25. Functional genomics of starter cultures.

      Jespersen, Lene (Other)

      2003

      Activity: Talk or presentation types › Lecture and oral contribution

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

      Jespersen, Lene (Other)

      2009

      Activity: Talk or presentation types › Lecture and oral contribution

    27. Impact of foodborne and probiotic yeasts on human health

      Jespersen, Lene (Lecturer)

      2013

      Activity: Talk or presentation types › Lecture and oral contribution

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

      Jespersen, Lene (Other)

      2017 → …

      Activity: Talk or presentation types › Lecture and oral contribution

    29. 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

    30. 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

    31. Influence of culture yeast on beer flavour.

      Jespersen, Lene (Other)

      1994

      Activity: Talk or presentation types › Lecture and oral contribution

    32. 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

    33. Molecular characterisation of yeast physiology during cheese maturation

      Jespersen, Lene (Lecturer)

      29 Aug 2006

      Activity: Talk or presentation types › Lecture and oral contribution

    34. New methods for identification and characterization of yeasts

      Jespersen, Lene (Other)

      1995

      Activity: Talk or presentation types › Lecture and oral contribution

    35. 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

    36. Novel microorganisms in dairy products

      Jespersen, Lene (Other)

      2004

      Activity: Talk or presentation types › Lecture and oral contribution

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

      Jespersen, Lene (Other)

      2003

      Activity: Talk or presentation types › Lecture and oral contribution

    38. 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

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

      Jespersen, Lene (Other)

      2009

      Activity: Talk or presentation types › Lecture and oral contribution

    40. Probiotic yeasts.

      Jespersen, Lene (Other)

      2008

      Activity: Talk or presentation types › Lecture and oral contribution

    41. 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

    42. Support of agribusiness by value added food processing.

      Jespersen, Lene (Other)

      2008

      Activity: Talk or presentation types › Lecture and oral contribution

    43. 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

    44. 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

    45. 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

    46. 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

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

      Jespersen, Lene (Other)

      1997

      Activity: Talk or presentation types › Lecture and oral contribution

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

      Jespersen, Lene (Other)

      1996

      Activity: Talk or presentation types › Lecture and oral contribution

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

      Jespersen, Lene (Other)

      1992

      Activity: Talk or presentation types › Lecture and oral contribution

    50. 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

    51. 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

    52. Value added processing of African fermented foods.

      Jespersen, Lene (Other)

      2010

      Activity: Talk or presentation types › Lecture and oral contribution

    ID: 4234903