Mogens Jakobsen

Mogens Jakobsen

Professor emeritus.


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  1. Published

    Attachment behaviour of Escherichia coli K12 and Salmonella Typhimurium P6on food contact surfaces for food transportation

    Abban, S., Jakobsen, Mogens & Jespersen, Lene, 2012, In : Food Microbiology. 31, 2, p. 139-147 9 p.

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

  2. Published

    A practical evaluation of detergent and disinfectant solutions on cargo container surfaces for bacteria inactivation efficacy and effect on material corrosion

    Abban, S., Jakobsen, Mogens & Jespersen, Lene, 2013, In : African Journal of Biotechnology. 12, 23, p. 3689-3698 10 p.

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

  3. 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 journal › Journal article › Research › peer-review

  4. 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 conference › Conference abstract for conference › Research

  5. Published

    UV- light in hygienic surface validation: effect of food residue and surface material type

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

    Research output: Contribution to conference › Poster › Research

  6. Published

    Screening for Bacillus subtilis group isolates that degrade cyanogens at pH 4.5-5.0.

    Abban, S., Brimer, L., Abdelgadir, W. S., Jakobsen, Mogens & Thorsen, L., 2013, In : International Journal of Food Microbiology. 161, 1, p. 31-35 5 p.

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

  7. Published

    Characterisation of the dominant microbiota of Sudanese fermented milk Rob

    Abdelgadir, W. S., Hamad, S. H., Lange Møller, P. & Jakobsen, Mogens, 2001, In : International Dairy Journal. 11, p. 63-70 8 p.

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

  8. Published

    A traditional Sudanese fermented camel's milk product, Gariss, as a habitat of Streptococcus infantarius subsp. infantarius

    Abdelgadir, W., Nielsen, Dennis Sandris, Hamad, S. & Jakobsen, Mogens, 2008, In : International Journal of Food Microbiology. 127, 3, p. 215-219 5 p.

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

  9. Published

    The biodiversity of aerobic endospore-forming bacterial species occurring in Yanyanku and Ikpiru, fermented seeds of Hibiscus sabdariffa

    Agbobatinkpo, P. B., Thorsen, L., Nielsen, Dennis Sandris, Azokpota, P., Akissoe, N., Hounhouigan, J. & Jakobsen, Mogens, 3 Sep 2012. 1 p.

    Research output: Contribution to conference › Conference abstract for conference › Research

  10. Published

    The biodiversity of aerobic endospore-forming bacterial species occurring in Yanyanku and Ikpiru, fermented seeds of Hibiscus sabdariffa

    Agbobatinkpo, P. B., Thorsen, L., Nielsen, Dennis Sandris, Azokpota, P., Akissoe, N., Hounhouigan, J. & Jakobsen, Mogens, 2012, Global issues in food microbiology: abstract book. p. 659 1 p.

    Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research

  11. 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 conference › Paper › Research

  12. Published

    The ¤contribution of moulds and yeasts to the fermentation of "agbelima" cassava dough

    Amoa-Awua, W. K., Frisvad, J. C., Sefa-Dedeh, S. & Jakobsen, Mogens, 1997, In : Journal of Applied Microbiology. 82, p. 288-296 9 p.

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

  13. Published

    Lactic acid bacteria in Cassava Dough "Agbelima" fernemtation

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

    Research output: Contribution to conference › Paper › Research

  14. Published

    Lactic acid fermentation of cassava dough into agbelima

    Amoa-Awua, W. K. A., Appoh, F. A. & Jakobsen, Mogens, 1996, In : International Journal of Food Microbiology. 31, p. 87-98 12 p.

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

  15. Published

    Activities of moulds during the fermentation of Cassava into Agbelima

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

    Research output: Contribution to conference › Paper › Research

  16. Published

    The effect of applying GMP and HACCP to traditional food processing at a semi-commerical kenkey production plant in Ghana

    Amoa-Awua, W. K., Ngunjiri, P., Anlobe, J., Kpodo, K., Halm, M., Ewurafua Hayford, A. & Jakobsen, Mogens, 2007, In : Food Control. 18, 11, p. 1449-1457 9 p.

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

  17. Published

    Effect of soybean fortification on Ghanaian germented maize dough aroma

    Annan, N. T., Plahar, W. A., Poll, L. & Jakobsen, Mogens, 2005, In : International Journal of Food Sciences and Nutrition. 56, 5, p. 315-326 12 p.

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

  18. Published

    Influence of starter culture combinations of Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei on aroma in Ghanaian maize dough fermentation

    Annan, N. T., Poll, L., Sefa-Dedeh, S., Plahar, W. A. & Jakobsen, Mogens, 2003, In : European Food Research and Technology. 216, 5, p. 377-384 8 p.

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

  19. 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 journal › Journal article › Research › peer-review

  20. Published

    Volatile compounds produced by Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei in single starter culture fermentations of Ghanaian maize dough

    Annan, N. T., Sefa-Dedeh, S., Plahar, W. A. & Jakobsen, Mogens, 2003, In : Journal of Applied Microbiology. 94, 94, p. 462-474 14 p.

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

  21. Published

    Induction of acetic acid tolerance and trehalose accumulation by added and produced ethanol in Saccharomyces cerevisiae

    Arneborg, Nils, Moos, M. K. & Jakobsen, Mogens, 1997, In : Biotechnology Letters. 19, 9, p. 931-933 3 p.

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

  22. Published

    HACCP system for traditional African fermented foods: Soy-ogi

    Asagbra, A. Y., Odunfa, S. A., Amoa-Awua, W. A. & Jakobsen, Mogens, 1998, Taastrup: WAITRO. 59 p.

    Research output: Book/Report › Book › Research

  23. Published

    Esterase and protease activities of Bacillus spp. from afitin, iru and sonru: three African locust bean (Parkia biglobosa) condiments from Benin

    Azokpota, P., Hounhouigan, D. J., Nago, M. C. & Jakobsen, Mogens, 2006, In : African Journal of Biotechnology. 5, 3, p. 265-272 8 p.

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

  24. Published

    Volatile compounds profile and sensory evaluation of Beninese condiments produced by inocula of Bacillus subtilis

    Azokpota, P., Hounhouigan, J. D., Annan, N. T., Odjo, T., Nago, M. C. & Jakobsen, Mogens, 2010, In : Journal of the Science of Food and Agriculture. 90, 3, p. 438-444 7 p.

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

  25. Published

    The ¤combined effects of temperature, pH and NaC1 on growth of Debaryomyces hansenii analyzed by flow cytometry and predictive microbiology

    Bjørn Sørensen, B. & Jakobsen, Mogens, 1997, In : International Journal of Food Microbiology. 34, p. 209-220 12 p.

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

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