Lene Jespersen

Lene Jespersen

Professor

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    ORCID: 0000-0002-2555-5948

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    1. Published

      Impact of quorum sensing on the quality of fermented foods

      Johansen, P. & Jespersen, Lene, 2017, In: Current Opinion in Food Science. 13, p. 16-25 10 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    2. Published

      Viability and physiological responses of yeasts exposed to stress conditions occurring in West African fermented cereal doughs

      Johansen, P., Houngbedji, M., Padonou, S. W., Hounhouigan, J. D., Siegumfeldt, Henrik & Jespersen, Lene, 2018.

      Research output: Contribution to conference › Poster › Research › peer-review

    3. Published

      Occurrence and microbial diversity of yeasts during spontaneous fermentation of mawè, a cereal-based dough produced in West Africa

      Johansen, P., Houngbedji, M., Padonou, S. W., Hounhouigan, J. & Jespersen, Lene, 2016. 1 p.

      Research output: Contribution to conference › Poster › Research

    4. Published

      Effect of acidic and osmotic stresses on survival of Listeria monocytogenes through an in vitro model of the gastrointestinal tract

      Johansen, P., Larsen, Nadja, Siegumfeldt, Henrik, Arneborg, Nils & Jespersen, Lene, 2014. 1 p.

      Research output: Contribution to conference › Poster › Research

    5. Published

      Survival of Listeria monocytogenes in simulated gastrointestinal system and transcriptional profiling of stress- and adhesion-related genes

      Jiang, L., Olesen, I., Andersen, T., Fang, W. & Jespersen, Lene, 2010, In: Foodborne Pathogens and Disease. 7, 3, p. 267-274 8 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    6. Published

      USE OF FLOW CYTOMETRY FOR RAPID ESTIMATION OF INTRACELLULAR EVENTS IN BREWING YEASTS

      Jespersen, Lene & Jakobsen, M., 1994, In: Journal of the Institute of Brewing. 100, 6, p. 399-403 5 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    7. Published

      Biodiversity and functions of yeast in indigenous fermented beverages and foods

      Jespersen, Lene, 2007. 1 p.

      Research output: Contribution to conference › Conference abstract for conference › Research

    8. Flow cytometric detection of wild yeast in lager breweries

      Jespersen, Lene, Lassen, S. & Jakobsen, M., 1993, In: International Journal of Food Microbiology. 17, 4, p. 321-328 8 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    9. Published

      Gode oste kræver starterkulturer

      Jespersen, Lene & Lillevang, S., 2005, In: Nyt fra Levnedsmiddelcenteret. 4, p. 3 1 p.

      Research output: Contribution to journal › Journal article › Communication

    10. Published

      Probiotic yeasts

      Jespersen, Lene, 2008, Microbes: then, now and hereafter, IUMS, Istanbul, 2008. Turkish Microbiological Society, p. 17 1 p.

      Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research

    11. Published

      Significance of yeasts and moulds occuring in maize dough fermentation for "kenkey" production

      Jespersen, Lene, Halm, M., Kpodo, K. & Jakobsen, M., 1994, In: International Journal of Food Microbiology. 24, 1-2, p. 239-248 10 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    12. Published

      African fermented foods: role of yeasts

      Jespersen, Lene, 2005, Food fermentation. The Nederlands: Wageningen Academic Publishers, p. 45-52 8 p.

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Education

    13. Published

      Occurrence and diversity of yeasts involved in fermentation of West African cocoa beans

      Jespersen, Lene, Nielsen, Dennis Sandris, Hønholt, S. & Jakobsen, M., 2005, In: FEMS Yeast Research. 5, 4-5, p. 441-453 13 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    14. Published

      Molecular characterisation of yeast physiology during cheese maturation

      Jespersen, Lene, 2006. 1 p.

      Research output: Contribution to conference › Paper › Research

    15. Published

      Phenotypic and genetic diversity of Saccharomyces contaminants isolated from lager breweries and their phylogenetic relationship with brewing yeasts

      Jespersen, Lene, Kühle, A. V. D. A. & Petersen, K. M., 2000, In: International Journal of Food Microbiology. 60, 1, p. 43-53 11 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    16. Published

      Hvor langt skal dansk velfærd række? udviklingsbistand

      Jespersen, Lene, 2007, In: Politiken. 1 p.

      Research output: Contribution to journal › Contribution to newspaper - Newspaper article › Communication

    17. Published

      Probiotic properties of yeasts occurring in fermented food and beverages

      Jespersen, Lene, 2009. 1 p.

      Research output: Contribution to conference › Conference abstract for conference › Research

    18. Published

      The importance of yeasts for cheese maturation and flavour development

      Jespersen, Lene, Sørensen, L. M., Ryssel, M. & Arneborg, Nils, 2012, Biotechnology for natural flavours & fragrances production: programme & abstract book. COST, p. 16 1 p.

      Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research

    19. Published

      Value added processing of African fermented foods

      Jespersen, Lene, 30 Aug 2010.

      Research output: Contribution to conference › Conference abstract for conference › Research

    20. Published

      Impact of food borne and probiotic yeasts on human health

      Jespersen, Lene, 2009, Conference proceedings. Food and Function 2009: International Scientific Conference on Nutraceuticals and Functional Foods, Food and Function 2009. p. 31 1 p.

      Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research

    21. Published

      Oxidative stability of brine during the production of salted herrings

      Jespersen, Lene, 2005, Abstracts. Levnedsmiddelcentret, p. 87 1 p.

      Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research

    22. Published

      Occurence and diversity of wild yeasts in lager breweries

      Jespersen, Lene, 2003. 2 p.

      Research output: Contribution to conference › Paper › Research

    23. Published

      Method for differential analysis of bacteria in a sample: international publication no. WO 02/057482 A2

      Jespersen, Lene & Holm, C., 2002

      Research output: Patent

    24. Published

      Forekomst og betydning af gener for transport af kulhydrater i Saccharomyces spp.

      Jespersen, Lene, 1997, Ikke angivet. Levnedsmiddelcentret, p. 39 1 p.

      Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research

    25. Published

      Multiple alfa-glucoside transporter in brewer's yeast

      Jespersen, Lene, Cesar, L. B., Meaden, P. G. & Jakobsen, M., 1999, In: Applied and Environmental Microbiology. 65, 2, p. 450-456 7 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

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