Lene Jespersen

Lene Jespersen

Professor

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    ORCID: 0000-0002-2555-5948

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    1. Published

      Occurrence and taxonomic characteristics of strains of Saccharomyces cerevisiae predominant in African indigenous fermented foods and beverages

      Jespersen, Lene, 2002. 1 p.

      Research output: Contribution to conference › Paper › Research

    2. Published

      Occurrence and taxonomic characteristics of strains of Saccharomyces cerevisiae predominant in African indigenous fermented foods and beverages

      Jespersen, Lene, 2003, In: FEMS Yeast Research. 3, 3, p. 191-200 10 p.

      Research output: Contribution to journal › Journal article › 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

      Occurrence and identification of yeast species in fermented liquid feed for piglets

      Gori, K., Bjørklund, Marina Kryger, Canibe, N., Pedersen, A. Ø. & Jespersen, Lene, 2011, In: Microbial Ecology. 61, 1, p. 146-153 8 p.

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

    5. Published

      Occurrence and growth of yeasts in processed meat products - implications for potential spoilage

      Nielsen, Dennis Sandris, Jacobsen, T., Jespersen, Lene, Koch, A. G. & Arneborg, Nils, 2008, In: Meat Science. 80, 3, p. 919-926 8 p.

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

    6. 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

    7. Published

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

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

      Research output: Contribution to journal › Review › Research › peer-review

    8. Published

      Occurrence and Identification of Yeasts in Production of White-Brined Cheese

      Geronikou, Athina, Larsen, Nadja, Lillevang, S. K. & Jespersen, Lene, 2022, In: Microorganisms. 10, 6, 13 p., 1079.

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

    9. Published

      Occurence and diversity of wild yeasts in lager breweries

      Jespersen, Lene, 2003. 2 p.

      Research output: Contribution to conference › Paper › Research

    10. Published

      Når mikroorganismerne snakker godt sammen, bliver osten bedre

      Gori, K. & Jespersen, Lene, 2010, Bioteknologi - med fremtidens muligheder i hænderne: temahæfte 2010. Thostrup, L. (ed.). Det Biovidenskabelige Fakultet for Fødevarer, Veterinærmedicin og Naturressourcer, Københavns Universitet, p. 16-17 2 p.

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

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