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. Aflatoxin decontamination by Saccharomyces cerevisiae strains from Ghanian fermented foods

    Jespersen, Lene (Other)

    2006

    Activity: Talk or presentation typesLecture and oral contribution

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

    Jespersen, Lene (Other)

    1991

    Activity: Talk or presentation typesLecture and oral contribution

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

    Jespersen, Lene (Other)

    2005

    Activity: Talk or presentation typesLecture and oral contribution

  5. Biodiversity of yeasts involved in the fermentation of West African cocoa beans

    Jespersen, Lene (Other)

    2004

    Activity: Talk or presentation typesLecture and oral contribution

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

    Jespersen, Lene (Other)

    1998

    Activity: Talk or presentation typesLecture and oral contribution

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

    Jespersen, Lene (Other)

    1998

    Activity: Talk or presentation typesLecture and oral contribution

  8. Fluorometric methods for analysis of microorganisms.

    Jespersen, Lene (Other)

    1995

    Activity: Talk or presentation typesLecture and oral contribution

  9. Function and diversity of yeast involved in fermentation of West African indigenous foods.

    Jespersen, Lene (Other)

    1999

    Activity: Talk or presentation typesLecture and oral contribution

  10. Functional genomics of starter cultures.

    Jespersen, Lene (Other)

    2003

    Activity: Talk or presentation typesLecture and oral contribution

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

    Jespersen, Lene (Other)

    2009

    Activity: Talk or presentation typesLecture and oral contribution

  12. Impact of foodborne and probiotic yeasts on human health

    Jespersen, Lene (Lecturer)

    2013

    Activity: Talk or presentation typesLecture and oral contribution

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

    Jespersen, Lene (Other)

    2017 → …

    Activity: Talk or presentation typesLecture and oral contribution

  14. 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 typesLecture and oral contribution

  15. Influence of culture yeast on beer flavour.

    Jespersen, Lene (Other)

    1994

    Activity: Talk or presentation typesLecture and oral contribution

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

    Jespersen, Lene (Speaker)

    2012

    Activity: Talk or presentation typesLecture and oral contribution

  17. Molecular characterisation of yeast physiology during cheese maturation

    Jespersen, Lene (Lecturer)

    29 Aug 2006

    Activity: Talk or presentation typesLecture and oral contribution

  18. New methods for identification and characterization of yeasts

    Jespersen, Lene (Other)

    1995

    Activity: Talk or presentation typesLecture and oral contribution

  19. Novel microorganisms in dairy products

    Jespersen, Lene (Other)

    2004

    Activity: Talk or presentation typesLecture and oral contribution

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

    Jespersen, Lene (Other)

    2003

    Activity: Talk or presentation typesLecture and oral contribution

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