Lene Jespersen

Lene Jespersen

Professor

Member of:

    ORCID: 0000-0002-2555-5948

    Publication year:
    All
    1 - 3 out of 3Page size: 100
    1. 2014
    2. Published

      Microorganisms predominating in alkaline-fermented foods

      Parkouda, C., Diawara, B., Tano-Debrah, K., Kaboré, D., Thorsen, L., Kpikpi, E. N. & Jespersen, Lene, 1 Jan 2014, Handbook of Indigenous Foods Involving Alkaline Fermentation. CRC Press, p. 259-313 55 p.

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

    3. 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 proceeding › Book chapter › Research › peer-review

    4. 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 proceeding › Book chapter › Research › peer-review

    ID: 4234903