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. 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 proceedingConference abstract in proceedingsResearch

  2. Published

    Biodiversity and functions of yeast in indigenous fermented beverages and foods

    Jespersen, Lene, 2007. 1 p.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  3. Flow cytometric detection of wild yeast in lager breweries

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

    Research output: Contribution to journalJournal articleResearchpeer-review

  4. 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 proceedingConference abstract in proceedingsResearch

  5. Published

    Gode oste kræver starterkulturer

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

    Research output: Contribution to journalJournal articleCommunication

  6. Published

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

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

    Research output: Contribution to journalJournal articleResearchpeer-review

  7. Published

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

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

    Research output: Contribution to journalJournal articleResearchpeer-review

  8. Published

    Molecular characterisation of yeast physiology during cheese maturation

    Jespersen, Lene, 2006. 1 p.

    Research output: Contribution to conferencePaperResearch

  9. 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 proceedingBook chapterEducation

  10. Published

    Hvor langt skal dansk velfærd række? udviklingsbistand

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

    Research output: Contribution to journalContribution to newspaper - Newspaper articleCommunication

  11. 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 proceedingArticle in proceedingsResearch

  12. 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 journalJournal articleResearchpeer-review

  13. Published

    Probiotic properties of yeasts occurring in fermented food and beverages

    Jespersen, Lene, 2009. 1 p.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  14. 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 proceedingConference abstract in proceedingsResearch

  15. Published

    Value added processing of African fermented foods

    Jespersen, Lene, 30 Aug 2010.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  16. 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 journalJournal articleResearchpeer-review

  17. Published
  18. Published

    Impact of quorum sensing on the quality of fermented foods

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

    Research output: Contribution to journalJournal articleResearchpeer-review

  19. Published

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

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

    Research output: Contribution to conferencePosterResearch

  20. Published

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

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

    Research output: Contribution to conferencePosterResearchpeer-review

  21. Published
  22. Published

    Occurrence and Importance of Yeasts in Indigenous Fermented Food and Beverages Produced in Sub-Saharan Africa

    Johansen, Pernille Greve, Owusu-Kwarteng, J., Parkouda, C., Padonou, S. W. & Jespersen, Lene, 2019, In : Frontiers in Microbiology. 10, 22 p., 1789.

    Research output: Contribution to journalReviewResearchpeer-review

  23. Published

    Starter cultures and fermented products

    Josephsen, J. & Jespersen, Lene, 2004, Handbook of food and beverage fermentation technology. New York: Marcel Dekker, p. 23-49 27 p.

    Research output: Chapter in Book/Report/Conference proceedingBook chapterCommunication

  24. Published

    Fermented food and starter cultures

    Josephsen, J. & Jespersen, Lene, 2005, Handbook of food science, technology and engineering. Vol. 4. p. 1-20 20 p.

    Research output: Chapter in Book/Report/Conference proceedingBook chapterEducation

  25. Published

    PREDOMINANCE OF BACILLUS SPP. DURING THE PRODUCTION OF MANTCHOUA, A TRADITIONAL KAPOK SEED FERMENTED CONDIMENT FROM BURKINA FASO

    Kere-Kando, C., Johansen, Pernille Greve, Compaoré, C. S., Sawadogo-Lingani, H., A.-Ouédraogo, G., Diawara, B., Thorsen, L. & Jespersen, Lene, 2020, In : Journal of Microbiology, Biotechnology and Food Sciences. 9, 5, p. 1009-1015

    Research output: Contribution to journalJournal articleResearchpeer-review

Previous 1 2 3 4 5 6 7 8 ...11 Next

ID: 4234903