Lene Jespersen

Search results

• 2025

  Sustainable Production of African Traditional Sorghum Beers

  Sawadogo-Lingani, H., Owusu-Kwarteng, J. & Jespersen, L., 2025, Natural Products in Beverages: Botany, Phytochemistry, Pharmacology and Processing. Mérillon, J.-M., Rivière, C. & Lefèvre, G. (eds.). Springer Science and Business Media B.V., p. 859-888 30 p. (Reference Series in Phytochemistry, Vol. Part F3607).

  Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
• 2014

  Microorganisms predominating in alkaline-fermented foods

  Parkouda, C., Diawara, B., Tano-Debrah, K., Kaboré, D., Thorsen, L., Kpikpi, E. N. & Jespersen, L., 1 Jan 2014, Handbook of Indigenous Foods Involving Alkaline Fermentation. CRC Press, p. 259-313 55 p.

  Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

• Mixed microbial fermentations and methodologies for their investigation

  Nielsen, D. S., Arneborg, N. & Jespersen, L., 2014, Cocoa and coffee fermentations. Schwan, R. F. & Fleet, G. H. (eds.). CRC Press, p. 2-41 40 p. (Fermented Foods and Beverages Series).

  Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

  File

• Yeasts

  Thorsen, L., Kpikpi, E. N. & Jespersen, L., 2014, Handbook of indigenous foods involving alkaline fermentation. Sarkar, P. K. & Nout, M. J. R. (eds.). CRC Press, p. 279-294 16 p. (Fermented Foods and Beverages Series).

  Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

  File
• 2013

  The microbiology of cocoa fermentation

  Nielsen, D. S., Crafack, M., Jespersen, L. & Jakobsen, M., 2013, Chocolate in health and nutrition. Watson, R. R., Preedy, V. R. & Editors, S. (eds.). Humana Press, p. 39-60 22 p. (Nutrition and Health, Vol. 7).

  Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

  File
  26 Citations (Scopus)
• 2011

  Application of molecular biology and genomics of probiotics for enteric cytoprotection

  Moslehi-Jenabian, S., Nielsen, D. S. & Jespersen, L., 2011, Probiotic Bacteria and Enteric Infections: Cytoprotection by Probiotic Bacteria. Springer Netherlands, p. 133-153 21 p.

  Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
  1 Citation (Scopus)

• Application of molecular biology and genomics of probiotics for enteric cytoprotection

  Moslehi Jenabian, S., Nielsen, D. S. & Jespersen, L., 2011, Probiotic bacteria and enteric infections: cytoprotection by probiotic bacteria. Malago, J. J., Koninkx, J. F. J. G. & Marinsek-Logar, R. (eds.). Springer, p. 133-154 22 p.

  Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

  File
  9 Citations (Scopus)

  534 Downloads (Pure)
• 2010

  Når mikroorganismerne snakker godt sammen, bliver osten bedre

  Gori, K. & Jespersen, L., 2010, Bioteknologi - med fremtidens muligheder i hænderne: temahæfte 2010. Thostrup, L. (ed.). Det Biovidenskabelige Fakultet for Fødevarer, Veterinærmedicin og Naturressourcer, Københavns Universitet, p. 16-17 2 p.

  Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication
• 2006

  Taxonomic and ecological diversity of food and beverage yeasts

  Romano, P., Capece, A. & Jespersen, L., 2006, Yeasts in food and beverages. Querol, A. & Fleet, G. (eds.). Berlin: Kluwer Academic Publishers, p. 13-53 41 p.

  Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research
• 2005

  African fermented foods: role of yeasts

  Jespersen, L., 2005, Food fermentation. The Nederlands: Wageningen Academic Publishers, p. 45-52 8 p.

  Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Education

• Fermented food and starter cultures

  Josephsen, J. & Jespersen, L., 2005, Handbook of food science, technology and engineering. Vol. 4. p. 1-20 20 p.

  Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Education
• 2004

  Starter cultures and fermented products

  Josephsen, J. & Jespersen, L., 2004, Handbook of food and beverage fermentation technology. New York: Marcel Dekker, p. 23-49 27 p.

  Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication
• 2002

  Production of bread, cheese and meat

  Jakobsen, M., Cantor, M. D. & Jespersen, L., 2002, The ¤mycota X. Osiewacz, H. D. (ed.). Berlin: Springer, p. 3-22 20 p.

  Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research