Lene Jespersen

Lene Jespersen

Professor

Member of:


    1. Published

      Spoilage Potential of Contaminating Yeast Species Kluyveromyces marxianus, Pichia kudriavzevii and Torulaspora delbrueckii during Cold Storage of Skyr

      Srimahaeak, T., Petersen, Mikael Agerlin, Lillevang, S. K., Jespersen, Lene & Larsen, Nadja, 2022, In: Foods. 11, 12, 18 p., 1776.

      Research output: Contribution to journalJournal articlepeer-review

    2. Published

      The Potential of Pectins to Modulate the Human Gut Microbiota Evaluated by In Vitro Fermentation: A Systematic Review

      Pascale, N., Gu, Fangjie, Larsen, Nadja, Jespersen, Lene & Respondek, F., 2022, In: Nutrients. 14, 17, 31 p., 3629.

      Research output: Contribution to journalReviewpeer-review

    3. Published

      Technologically relevant Bacillusspecies and microbial safety of West African traditional alkaline fermented seed condiments

      Owusu-Kwarteng, J., Parkouda, C., Adewumi, G. A., Ouoba, L. I. I. & Jespersen, Lene, 2022, In: Critical Reviews in Food Science and Nutrition. 62, 4, p. 871-888

      Research output: Contribution to journalReviewpeer-review

    4. Published

      Occurrence and Identification of Yeasts in Production of White-Brined Cheese

      Geronikou, Athina, Larsen, Nadja, Lillevang, S. K. & Jespersen, Lene, 2022, In: Microorganisms. 10, 6, 13 p., 1079.

      Research output: Contribution to journalJournal articlepeer-review

    ID: 4234903