Lene Jespersen
Professor
Food Microbiology, Gut Health, and Fermentation
Rolighedsvej 26, 1958 Frederiksberg C, 85 Fødevarebygningen, Building: 85-4-A435
Member of:
ORCID: 0000-0002-2555-5948
11 - 12 out of 12Page size: 10
- 2006
- Published
Saccharomyces cerevisiae and lactic acid bacteria as potential mycotoxin decontaminating agents
Shetty Halady, P. K. & Jespersen, Lene, 2006, In: Trends in Food Science & Technology. 17, 2, p. 48-55 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 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
ID: 4234903
Most downloads
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3757
downloads
Ammonia production and its possible role as a mediator of communication for Debaryomyces hansenii and other cheese-relevant yeast species
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
3328
downloads
The language of cheese-ripening cultures
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
2221
downloads
Attachment behaviour of pathogenic bacteria on food and food contact surfaces in container transport
Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
Published