Lene Jespersen

Lene Jespersen

Professor

  • Microbiology and Fermentation

    Rolighedsvej 26, 85 Fødevarebygningen, Building: 85-4-A435

    1958 Frederiksberg C

    Phone: +4535333230Mobile: +4529354733

  1. 2014
  2. Published

    Microorganisms predominating in alkaline-fermented foods

    Parkouda, C., Diawara, B., Tano-Debrah, K., Kaboré, D., Thorsen, L., Kpikpi, E. N. & Jespersen, Lene, 1 Jan 2014, Handbook of Indigenous Foods Involving Alkaline Fermentation. CRC Press, p. 259-313 55 p.

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

  3. Published

    Mixed microbial fermentations and methodologies for their investigation

    Nielsen, Dennis Sandris, Arneborg, Nils & Jespersen, Lene, 2014, Cocoa and coffee fermentations. Schwan, R. F. & Fleet, G. H. (eds.). CRC Press, p. 2-41 40 p. (Fermented Foods and Beverages Series).

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

  4. Published

    Yeasts

    Thorsen, L., Kpikpi, E. N. & Jespersen, Lene, 2014, Handbook of indigenous foods involving alkaline fermentation. Sarkar, P. K. & Nout, M. J. R. (eds.). CRC Press, p. 279-294 16 p. (Fermented Foods and Beverages Series).

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

ID: 4234903