Lene Jespersen

Lene Jespersen

Professor

ORCID: 0000-0002-2555-5948

Publication year:
All
1 - 10 out of 11Page size: 10
  1. 2018
  2. Published

    Modulation of gut microbiota from obese individuals by in vitro fermentation of citrus pectin in combination with Bifidobacterium longum BB-46

    Bianchi, F., Larsen, N., de Mello Tieghi, T., Tallarico Adorno, M. A., Kot, W., Saad, S. M. I., Jespersen, Lene & Sivieri, K., 2018, In: Applied Microbiology and Biotechnology. 102, 20, p. 8827-8840 14 p.

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

  3. Published

    Some technological properties of selected strains of Bacillus spp. associated with kantong production in Ghana

    Glover, R. L. K., Madilo, F. K., Terlabie, J. L., Ametefe, E. N. & Jespersen, Lene, 2018, In: International Food Research Journal. 25, 2, p. 602-611 10 p.

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

  4. Published

    Cheese brines from Danish dairies reveal a complex microbiota comprising several halotolerant bacteria and yeasts

    Haastrup, M. K., Johansen, Pernille Greve, Malskær, A. H., Castro Mejia, Josue Leonardo, Kot, W., Krych, Lukasz, Arneborg, Nils & Jespersen, Lene, 2018, In: International Journal of Food Microbiology. 285, p. 173-187 15 p.

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

  5. 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 conference › Poster › Research › peer-review

  6. Published

    Occurrence of lactic acid bacteria and yeasts at species and strain level during spontaneous fermentation of mawè, a cereal dough produced in West Africa

    Houngbédji, M., Johansen, Pernille Greve, Padonou, S. W., Akissoe, N., Arneborg, Nils, Nielsen, Dennis Sandris, Hounhouigan, D. J. & Jespersen, Lene, Dec 2018, In: Food Microbiology. 76, p. 267-278 12 p.

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

  7. Published

    Characterisation of halotolerant and halophilic yeasts isolated from Danish cheese brines

    Johansen, Pernille Greve, Malskær, A. H., Huang, C., Zhang, L., Kanz, Louise Tjørnum, Arneborg, Nils & Jespersen, Lene, 2018.

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

  9. Published

    The effect of pectins on survival of probiotic Lactobacillus spp. in gastrointestinal juices is related to their structure and physical properties

    Larsen, N., Cahú, T. B., Saad, S. M. I., Blennow, Andreas & Jespersen, Lene, 2018, In: Food Microbiology. 74, p. 11-20 10 p.

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

  10. Published

    Characterisation of halotolerant and halophilic yeasts from cheese brines from Danish dairies producing semi-hard surface-ripened cheese

    Malskær, A. H., Johansen, Pernille Greve, Kanz, Louise Tjørnum, Arneborg, Nils & Jespersen, Lene, 2018.

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

  11. Published

    Prevalence and characteristics of Listeria monocytogenes isolates in raw milk, heated milk and Nunu, a spontaneously fermented milk beverage in Ghana

    Owusu-Kwarteng, J., Wuni, A., Akabanda, F. & Jespersen, Lene, 2018, In: Beverages. 4, 2, 10 p., 40.

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

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