Lene Jespersen

Lene Jespersen

Professor

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    ORCID: 0000-0002-2555-5948

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    1. Published

      Utilization of Lactobacillus fermentum andSaccharomyces cerevisiae as starter cultures in the production of ‘dolo'

      Glover, R. L. K., Sawadogo-Lingani, H., Diawara, B., Jespersen, Lene & Jakobsen, M., 2009, In: Journal of Applied Biosciences. 22, p. 1312-1319 8 p.

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

    2. Published

      Value added processing of African fermented foods

      Jespersen, Lene, 30 Aug 2010.

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

    3. Published

      Variations of internal pH in typical Italian sourdough yeasts during co-fermentation with lactobacilli

      Valmorri, S., Mortensen, H. D., Jespersen, Lene, Suzzi, G. & Arneborg, Nils, 2006. 1 p.

      Research output: Contribution to conference › Poster › Research

    4. Published

      Variations of internal pH in typical Italian sourdough yeasts during co-fermentation with lactobacilli

      Valmorri, S., Mortensen, H. D., Jespersen, Lene, Corsetti, A., Gardini, F., Suzzi, G. & Arneborg, Nils, 2008, In: Lebensmittel - Wissenschaft und Technologie. 41, 9, p. 1610-1615 6 p.

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

    5. 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

    6. Published

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

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

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

    7. Published

      Yeast Involved in fermentation of Coffea arabica in East Africa determined by genotyping and by direct denaturating gradient gel electrophoresis

      Masoud, W., Cesar, L. B., Jespersen, Lene & Jakobseb, M., 2004, In: Yeast. 21, 7, p. 549-556 8 p.

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

    8. Published

      Yeast diversity in rice-cassava fermentations produced by the indigenous Tapirapé people of Brazil

      Schwan, R. F., Almeida, E. G., Souza-Dias, M. A. G. & Jespersen, Lene, 2007, In: FEMS Yeast Research. 7, 6, p. 966-972 7 p.

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

    9. Published

      Yeast dynamics during spontaneous fermentation of mawe and tchoukoutou, two traditional products from Benin

      Greppi, A., Rantisou, K., Padonou, W., Hounhouigan, J., Jespersen, Lene, Jakobsen, M. & Cocolin, L., 2013, In: International Journal of Food Microbiology. 165, 2, p. 200-207 8 p.

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

    10. Published

      Yeast modulation of human dendritic cell cytokine secretion: an In vitro study

      Smith, I. M., Christensen, J. E., Arneborg, Nils & Jespersen, Lene, 2014, In: P L o S One. 9, 5, 14 p., e96595.

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

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