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

    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

  2. Published

    Yeast populations associated with Ghanaian cocoa fermentations analysed using denaturing gradient gel electrophoresis (DGGE)

    Nielsen, Dennis Sandris, Hønholt, S., Tano-Debrah, K. & Jespersen, Lene, 2005, In : Yeast. 22, 4, p. 271-284 14 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. 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 journalJournal articleResearchpeer-review

  4. 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, Mogens & Cocolin, L., 2013, In : International Journal of Food Microbiology. 165, 2, p. 200-207 8 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. 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 journalJournal articleResearchpeer-review

  6. 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 journalJournal articleResearchpeer-review

  7. Published

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

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

    Research output: Contribution to conferencePosterResearchpeer-review

  8. 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

  9. 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 conferencePosterResearch

  10. 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 journalJournal articleResearchpeer-review

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