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. 2014
  2. Published

    Exploring microbial viability, autolysis and cell distribution during ripening of semi-hard cheese with variable NaCl content

    Søndergaard, L., Ryssel, M., Møller, J., Arneborg, Nils & Jespersen, Lene, 2014. 1 p.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  3. Published
  4. Published

    Identification of Bacillus species occurring in Kantong, an acid fermented seed condiment produced in Ghana

    Kpikpi, E. N., Thorsen, L., Glover, R., Dzogbefia, V. P. & Jespersen, Lene, 2014, In: International Journal of Food Microbiology. 180, p. 1-6 6 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. Published

    Inhibition of ochratoxigenic moulds by Debaryomyces hansenii strains for biopreservation of dry-cured meat products

    Andrade, M. J., Thorsen, L., Rodríguez, A., Córdoba, J. J. & Jespersen, Lene, 2014, In: International Journal of Food Microbiology. 170, p. 70-77 8 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  6. Published

    Mixed microbial fermentations and methodologies for their investigation

    Nielsen, Dennis Sandris, Arneborg, Nils & Jespersen, Lene, 2014, Cocoa and coffee fermentations. Schwan, R. F. & Fleet, G. H. (eds.). CRC Press, p. 2-41 40 p. (Fermented Foods and Beverages Series).

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

  7. Published

    Reducing the atypical odour of dawadawa: effect of modification offermentation conditions and post-fermentation treatment on thedevelopment of the atypical odour of dawadawa

    Amoa-Awua, W. K., Awusi, B., Owusu, M., Appiah, V., Ofori, H., Thorsen, L. & Jespersen, Lene, 2014, In: Food Control. 42, p. 335-342 8 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  8. Published

    Synbiotic Lactobacillus acidophilus NCFM and cellobiose does not affect human gut bacterial diversity but increases abundance of lactobacilli, bifidobacteria and branched-chain fatty acids: a randomized, double-blinded cross-over trial

    van Zanten, G. C., Krych, Lukasz, Röytiö, H., Forssten, S., Lahtinen, S. J., Abu Al-Soud, W., Sørensen, Søren Johannes, Svensson, B., Jespersen, Lene & Jakobsen, M., 2014, In: F E M S Microbiology Ecology. 90, 1, p. 225-236 12 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  9. Published

    The use of lactic acid bacteria starter culture in the production of Nunu, a spontaneously fermented milk product in Ghana

    Akabanda, F., Owusu-Kwarteng, J., Tano-Debrah, K., Parkouda, C. & Jespersen, Lene, 2014, In: International Journal of Food Science. 2014, 12 p., 721067.

    Research output: Contribution to journalJournal articleResearchpeer-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 journalJournal articleResearchpeer-review

  11. 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

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