Lene Jespersen

Lene Jespersen

Professor

Member of:

    ORCID: 0000-0002-2555-5948
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    1. 2019

    2. 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

    3. 2018

    4. 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

    5. 2017

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

      Jespersen, Lene (Other)

      2017 → …

      Activity: Talk or presentation types › Lecture and oral contribution

    7. 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

    8. 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

    9. 2013

    10. Impact of foodborne and probiotic yeasts on human health

      Jespersen, Lene (Lecturer)

      2013

      Activity: Talk or presentation types › Lecture and oral contribution

    11. 2012

    12. 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

    13. 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

    14. 2011

    15. 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

    16. 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

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