Mogens Jakobsen
Mogens Jakobsen

Professor emeritus.


  1. Published

    Acid resistance, bile tolerance and antimicrobial properties of dominant lactic acid bacteria isolated from traditional "maari" baobab seeds fermented condiment

    Kaboré, D., Sawadogo-Lingani, H., Dicko, M. H., Diawara, B. & Jakobsen, Mogens, 2012, In : African Journal of Biotechnology. 11, 5, p. 1197-1206 10 p.

    Research output: Contribution to journalJournal article

  2. Published

    Activities of moulds during the fermentation of Cassava into Agbelima

    Amoa-Awua, W. K. A. & Jakobsen, Mogens, 1996.

    Research output: Contribution to conferencePaperResearch

  3. Published

    Adhesion properties of lactic acid bacteria, isolated from Italian tabel olives and propionibacteria

    Altier, C., Bevilacqua, A., Ouoba, L. I. I., Sinigaglia, M. & Jakobsen, Mogens, 2006. 1 p.

    Research output: Contribution to conferencePaperResearch

  4. Published

    Afrikanske fødevarer: kan de være til glæde for os?

    Jakobsen, Mogens, 1997, In : Food market Norden. 3, 2, p. 4 1 p.

    Research output: Contribution to journalJournal article

  5. Published

    Alternativ varmebehandling ved LSI

    Dickow, J. A., Nielsen, M. T., Jakobsen, Mogens & Hammershøj, M., 2011, In : Maelkeritidende. 124, 22, p. 10-11 2 p.

    Research output: Contribution to journalJournal article

  6. Published

    Antimicrobial activity of Bacillus subtilis and Bacillus pumilus during the fermentation of African locust bean (Parkia biglobosa) for Soumbala production

    Ouoba, L. I. I., Diawara, B., Jespersen, Lene & Jakobsen, Mogens, 2007, In : Journal of Applied Microbiology. 102, 4, p. 963-970 8 p.

    Research output: Contribution to journalJournal article

  7. Published

    Application of reuterin produced by Lactobacillus reuteri 12002 for meat decontamination and preservation

    El-Ziney, M. G., Tempel, T. V. D., Debevere, J. & Jakobsen, Mogens, 1999, In : Journal of Food Protection. 62, 3, p. 257-261 5 p.

    Research output: Contribution to journalJournal article

  8. Published

    Aroma characteristics of spontaneously fermented Ghanaian maize dough for kenkey

    Annan, N. T., Poll, L., Plahar, W. A. & Jakobsen, Mogens, 2003, In : European Food Research Technology. 217, 1, p. 53-60 8 p.

    Research output: Contribution to journalJournal article

  9. Published

    Assessment of interplay between UV wavelengths, material surfaces and food residues in open surface hygiene validation

    Abban, S., Jakobsen, Mogens & Jespersen, Lene, 2014, In : Journal of Food Science and Technology. 51, 12, p. 3977-3983 7 p.

    Research output: Contribution to journalJournal article

  10. Published

    Assessment of the interplay between UV wavelengths, abiotic material surfaces and food residues in open surface hygiene validation

    Abban, S., Jakobsen, Mogens & Jespersen, Lene, 2011. 1 p.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

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