Lene Jespersen
Professor
Food Microbiology, Gut Health, and Fermentation
Rolighedsvej 26, 1958 Frederiksberg C, 85 Fødevarebygningen, Building: 85-4-A435
Member of:
- 2006
Molecular characterisation of yeast physiology during cheese maturation
Jespersen, Lene (Lecturer)
29 Aug 2006Activity: Talk or presentation types › Lecture and oral contribution
- 2007
Role of yeasts in fermented beverages: Biodiversity and functions of yeast in indigenous fermented beverages and foods
Jespersen, Lene (Lecturer)
7 Jun 2007Activity: Talk or presentation types › Lecture and oral contribution
- 2008
AI-2 Signalling is Involved in Regulation of Low pH Stress in Lactobacillus rhamnosus GG and Lactobacillus acidophilus NCFM (Oral presentation)
Jespersen, Lene (Speaker)
2008Activity: Talk or presentation types › Lecture and oral contribution
Probiotic yeasts.
Jespersen, Lene (Other)
2008Activity: Talk or presentation types › Lecture and oral contribution
Support of agribusiness by value added food processing.
Jespersen, Lene (Other)
2008Activity: Talk or presentation types › Lecture and oral contribution
- 2009
Impact of food borne and probiotic yeasts on human health
Jespersen, Lene (Other)
2009Activity: Talk or presentation types › Lecture and oral contribution
Probiotic properties of yeasts occurring in fermented food and beverages.
Jespersen, Lene (Other)
2009Activity: Talk or presentation types › Lecture and oral contribution
- 2010
Value added processing of African fermented foods.
Jespersen, Lene (Other)
2010Activity: Talk or presentation types › Lecture and oral contribution
- 2011
Exploring the diversity and functionality of yeast species isolated from African fermented food and beverages
Jespersen, Lene (Other)
2011Activity: Talk or presentation types › Lecture and oral contribution
New ways to optimise cheese quality–”small-talk” and functional components (Nye veje til optimeret ostekvalitet – “smalltalk” og funktionelle komponenter)
Jespersen, Lene (Other)
2011Activity: Talk or presentation types › Lecture and oral contribution
ID: 4234903
Most downloads
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3718
downloads
Ammonia production and its possible role as a mediator of communication for Debaryomyces hansenii and other cheese-relevant yeast species
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
3241
downloads
The language of cheese-ripening cultures
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
2196
downloads
Attachment behaviour of pathogenic bacteria on food and food contact surfaces in container transport
Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
Published