Lene Jespersen
Professor
Food Microbiology, Gut Health, and Fermentation
Rolighedsvej 26, 1958 Frederiksberg C, 85 Fødevarebygningen, Building: 85-4-A435
Member of:
Impact of foodborne and probiotic yeasts on human health
Jespersen, Lene (Lecturer)
2013Activity: Talk or presentation types › Lecture and oral contribution
Impact of microbial biodiversity on the quality of Danish cheeses
Jespersen, Lene (Other)
2017 → …Activity: Talk or presentation types › Lecture and oral contribution
Improvement of the quality of traditional fermented foods - hidden identities, small talk and gut feeling
Jespersen, Lene (Other)
1 Oct 2018Activity: Talk or presentation types › Lecture and oral contribution
Indigenous lactic acid bacteria and yeasts used in food fermentation – technological properties and interactions
Jespersen, Lene (Other)
2017Activity: Talk or presentation types › Lecture and oral contribution
Influence of culture yeast on beer flavour.
Jespersen, Lene (Other)
1994Activity: Talk or presentation types › Lecture and oral contribution
Microbial interactions and their role in yeast spoilage of food and beverages
Jespersen, Lene (Speaker)
2012Activity: Talk or presentation types › Lecture and oral contribution
Molecular characterisation of yeast physiology during cheese maturation
Jespersen, Lene (Lecturer)
29 Aug 2006Activity: Talk or presentation types › Lecture and oral contribution
Netværk om Systembiologi - og kvalitet, LMC (External organisation)
Jespersen, Lene (Member)
1 Jan 2006 → …Activity: Membership types › Membership in research network
New methods for identification and characterization of yeasts
Jespersen, Lene (Other)
1995Activity: Talk or presentation types › Lecture and oral contribution
New ways to optimise cheese quality–”small-talk” and functional components (Nye veje til optimeret ostekvalitet – “smalltalk” og funktionelle komponenter)
Jespersen, Lene (Other)
2011Activity: Talk or presentation types › Lecture and oral contribution
ID: 4234903
Most downloads
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3718
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 -
3242
downloads
The language of cheese-ripening cultures
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
2196
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