Lene Jespersen

Publikation

Publikationer pr. år 1993 2007 2010 2012 2019

• 138 Tidsskriftartikel
• 36 Poster
• 24 Konferenceabstrakt i proceedings
• 19 Konferenceabstrakt til konference
• 36 Mere
  • 16 Paper
  • 10 Bidrag til bog/antologi
  • 5 Konferencebidrag i proceedings
  • 2 Review
  • 1 Konferenceabstrakt i tidsskrift
  • 1 Bidrag til avis - Avisartikel
  • 1 Patent

Publikationer pr. år

Publikationer pr. år

Søgeresultater

• 2019

  Effect of potato fiber on survival of Lactobacillus species at simulated gastric conditions and composition of the gut microbiota in vitro

  Larsen, N., de Souza, C. B., Krych, L., Kot, W., Leser, T. D., Sørensen, O. B., Blennow, A., Venema, K. & Jespersen, L., 2019, I: Food Research International. 125, 9 s., 108644.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Solanum tuberosum 100%
  • Lactobacillus 86%
  • Starch 85%
  • intestinal microorganisms 75%
  • Gastrointestinal Microbiome 74%
  5 Citationer (Scopus)

• Effects of intrinsic microbial stress factors on viability and physiological condition of yeasts isolated from spontaneously fermented cereal doughs

  Houngbédji, M., Johansen, P., Padonou, S. W., Hounhouigan, D. J., Siegumfeldt, H. & Jespersen, L., 2 sep. 2019, I: International Journal of Food Microbiology. 304, s. 75-88

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Edible Grain 100%
  • dough 85%
  • Yeasts 66%
  • viability 61%
  • yeasts 54%
  3 Citationer (Scopus)

• Environmental heterogeneity of Staphylococcus species from alkaline fermented foods and associated toxins and antimicrobial resistance genetic elements

  Ouoba, L. I. I., Vouidibio Mbozo, A. B., Anyogu, A., Obioha, P. I., Lingani-Sawadogo, H., Sutherland, J. P., Jespersen, L. & Ghoddusi, H. B., 2019, I: International Journal of Food Microbiology. 311, 12 s., 108356.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Fermented Foods and Beverages 100%
  • fermented foods 85%
  • Staphylococcus 71%
  • antibiotic resistance 66%
  • toxins 56%
  7 Citationer (Scopus)

• Identification of the predominant microbiota during production of lait caillé, a spontaneously fermented milk product made in Burkina Faso

  Bayili, G. R., Johansen, P., Nielsen, D. S., Sawadogo-Lingani, H., Ouédraogo, G-A., Diawara, B. & Jespersen, L., 1 jul. 2019, I: World journal of microbiology & biotechnology. 35, 7, 13 s., 100.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Cultured Milk Products 100%
  • Burkina Faso 85%
  • Lactobacillales 78%
  • Fermentation 65%
  • Microbiota 61%
  9 Citationer (Scopus)

• Impact of botanical fermented foods on metabolic biomarkers and gut microbiota in adults with metabolic syndrome and type 2 diabetes: a systematic review protocol

  Chan, M., Baxter, H., Larsen, N., Jespersen, L., Ekinci, E. I. & Howell, K., 1 jul. 2019, I: BMJ Open. 9, 7, 5 s., e029242.

  Publikation: Bidrag til tidsskrift › Review › peer review

  • Fermented Foods and Beverages 100%
  • Gastrointestinal Microbiome 68%
  • Metabolic Syndrome 63%
  • Type 2 Diabetes Mellitus 51%
  • Systematic Reviews 50%
  2 Citationer (Scopus)

  14 Downloads (Pure)

• In vitro modulation of human gut microbiota composition and metabolites by Bifidobacterium longum BB-46 and a citric pectin

  Bianchi, F., Larsen, N., Tieghi, T. D. M., Adorno, M. A. T., Saad, S. M. I., Jespersen, L. & Sivieri, K., jun. 2019, I: Food Research International. 120, s. 595-602

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Bifidobacterium longum 100%
  • Pectins 91%
  • intestinal microorganisms 65%
  • Gastrointestinal Microbiome 64%
  • pectins 62%
  11 Citationer (Scopus)

• Occurrence and Importance of Yeasts in Indigenous Fermented Food and Beverages Produced in Sub-Saharan Africa

  Johansen, P. G., Owusu-Kwarteng, J., Parkouda, C., Padonou, S. W. & Jespersen, L., 2019, I: Frontiers in Microbiology. 10, 22 s., 1789.

  Publikation: Bidrag til tidsskrift › Review › peer review

  • Fermented Foods and Beverages 100%
  • Africa South of the Sahara 76%
  • Yeasts 55%
  • Nutritive Value 12%
  • Food and Beverages 12%
  29 Downloads (Pure)

• Potential of Pectins to Beneficially Modulate the Gut Microbiota Depends on Their Structural Properties

  Larsen, N., de Souza, C. B., Krych, L., Cahú, T. B., Wiese, M., Kot, W., Hansen, K. M., Blennow, A., Venema, K. & Jespersen, L., 2019, I: Frontiers in Microbiology. 10, s. 1-13 223.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  17 Citationer (Scopus)

  64 Downloads (Pure)
• 2018

  Characterisation of halotolerant and halophilic yeasts from cheese brines from Danish dairies producing semi-hard surface-ripened cheese

  Malskær, A. H., Johansen, P., Kanz, L. T., Arneborg, N. & Jespersen, L., 2018.

  Publikation: Konferencebidrag › Poster › Forskning › peer review

• Characterisation of halotolerant and halophilic yeasts isolated from Danish cheese brines

  Johansen, P., Malskær, A. H., Huang, C., Zhang, L., Kanz, L. T., Arneborg, N. & Jespersen, L., 2018.

  Publikation: Konferencebidrag › Poster › Forskning › peer review

• Cheese brines from Danish dairies reveal a complex microbiota comprising several halotolerant bacteria and yeasts

  Haastrup, M. K., Johansen, P., Malskær, A. H., Castro-Mejía, J. L., Kot, W., Krych, L., Arneborg, N. & Jespersen, L., 2018, I: International Journal of Food Microbiology. 285, s. 173-187 15 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • brine 100%
  • Cheese 77%
  • Microbiota 59%
  • microbiome 58%
  • cheeses 56%
  14 Citationer (Scopus)

• In vitro studies of the impact of pectins on adhesion of Lactobacillus spp. to human epithelial cells and intestinal barrier integrity

  Srimahaeak, T., Bianchi, F., Chlumsky, O., Sivieri, K., Hansen, K. M., Leser, T., Larsen, N. & Jespersen, L., 2018.

  Publikation: Konferencebidrag › Poster › Forskning › peer review

  48 Downloads (Pure)

• Modulation of gut microbiota from obese individuals by in vitro fermentation of citrus pectin in combination with Bifidobacterium longum BB-46

  Bianchi, F., Larsen, N., de Mello Tieghi, T., Tallarico Adorno, M. A., Kot, W., Saad, S. M. I., Jespersen, L. & Sivieri, K., 1 okt. 2018, I: Applied Microbiology and Biotechnology. 102, 20, s. 8827-8840 14 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • citrus pectin 100%
  • Bifidobacterium longum 84%
  • Pectins 76%
  • Fermentation 58%
  • Gastrointestinal Microbiome 54%
  20 Citationer (Scopus)

• Occurrence of lactic acid bacteria and yeasts at species and strain level during spontaneous fermentation of mawè, a cereal dough produced in West Africa

  Houngbédji, M., Johansen, P., Padonou, S. W., Akissoe, N., Arneborg, N., Nielsen, D. S., Hounhouigan, D. J. & Jespersen, L., dec. 2018, I: Food Microbiology. 76, s. 267-278 12 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Lactobacillales 100%
  • Western Africa 98%
  • Edible Grain 96%
  • Fermentation 83%
  • dough 81%
  8 Citationer (Scopus)

• Prevalence and characteristics of Listeria monocytogenes isolates in raw milk, heated milk and Nunu, a spontaneously fermented milk beverage in Ghana

  Owusu-Kwarteng, J., Wuni, A., Akabanda, F. & Jespersen, L., jun. 2018, I: Beverages. 4, 2, 10 s., 40.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Fermented Foods and Beverages 100%
  • Ghana 85%
  • fermented milk 83%
  • Listeria monocytogenes 80%
  • raw milk 74%
  62 Downloads (Pure)

• Some technological properties of selected strains of Bacillus spp. associated with kantong production in Ghana

  Glover, R. L. K., Madilo, F. K., Terlabie, J. L., Ametefe, E. N. & Jespersen, L., 2018, I: International Food Research Journal. 25, 2, s. 602-611 10 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Ghana 100%
  • Bacillus 80%
  • Bacillus (bacteria) 79%
  • Agar 76%
  • agar 61%

• The effect of pectins on survival of probiotic Lactobacillus spp. in gastrointestinal juices is related to their structure and physical properties

  Larsen, N., Cahú, T. B., Saad, S. M. I., Blennow, A. & Jespersen, L., sep. 2018, I: Food Microbiology. 74, s. 11-20 10 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Pectins 100%
  • Lactobacillus 81%
  • Probiotics 76%
  • pectins 68%
  • probiotics 67%
  22 Citationer (Scopus)

• Viability and physiological responses of yeasts exposed to stress conditions occurring in West African fermented cereal doughs

  Johansen, P., Houngbedji, M., Padonou, S. W., Hounhouigan, J. D., Siegumfeldt, H. & Jespersen, L., 2018.

  Publikation: Konferencebidrag › Poster › Forskning › peer review

• Viability and physiological responses of yeasts exposed to stress conditions of West African fermented cereal doughs

  Houngbedji, M., Johansen, P., Padonou, S. W., Siegumfeldt, H., Hounhouigan, J. & Jespersen, L., 2018.

  Publikation: Konferencebidrag › Poster › Forskning › peer review
• 2017

  Impact of quorum sensing on the quality of fermented foods

  Johansen, P. & Jespersen, L., 2017, I: Current Opinion in Food Science. 13, s. 16-25 10 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Fermented Foods and Beverages 100%
  • Quorum Sensing 86%
  • fermented foods 85%
  • quorum sensing 83%
  • microorganisms 27%
  13 Citationer (Scopus)

• Interaction between sodium chloride and texture in semi-hard Danish cheese as affected by brining time, DL-starter culture, chymosin type and cheese ripening

  Akkerman, M., Søndergaard, L., Jespersen, L., Ryssel, M., Mackie, A., Larsen, N. N., Andersen, U., Nørgaard, M. K., Løkke, M. M., Møller, J. R., Mielby, L. A., Andersen, B. V., Kidmose, U. & Hammershøj, M., 1 jul. 2017, I: International Dairy Journal. 70, s. 34-45 12 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Chymosin 100%
  • brining 95%
  • chymosin 85%
  • Cheese 81%
  • cheese ripening 79%
  7 Citationer (Scopus)

  60 Downloads (Pure)

• Prevalence, virulence factor genes and antibiotic resistance of Bacillus cereus sensu lato isolated from dairy farms and traditional dairy products

  Owusu-Kwarteng, J., Wuni, A., Akabanda, F., Tano-Debrah, K. & Jespersen, L., 2017, I: BMC Microbiology. 17, 1, 8 s., 65.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Bacillus cereus 100%
  • Dairy Products 96%
  • Farms 87%
  • Virulence Factors 79%
  • Microbial Drug Resistance 76%
  52 Citationer (Scopus)

  225 Downloads (Pure)
• 2016

  Influence of extracellular pH on growth, viability, cell size, acidification activity, and intracellular pH of Lactococcus lactis in batch fermentations

  Hansen, G., Johansen, C. L., Marten, G., Wilmes, J., Jespersen, L. & Arneborg, N., 1 jul. 2016, I: Applied Microbiology and Biotechnology. 100, 13, s. 5965-5976 12 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Cell Enlargement 100%
  • Lactococcus lactis 89%
  • Fermentation 69%
  • Proton-Motive Force 43%
  • Lactic Acid 19%
  17 Citationer (Scopus)

• In vitro investigation of Debaryomyces hansenii strains for potential probiotic properties

  Ochangco, H. S., Gamero, A., Smith, I. M., Christensen, J. E., Jespersen, L. & Arneborg, N., 2016, I: World Journal of Microbiology and Biotechnology. 32, 9, 13 s., 141.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Probiotics 100%
  • Caco-2 Cells 43%
  • In Vitro Techniques 41%
  • Mucins 40%
  • Interleukin-12 38%
  11 Citationer (Scopus)

• Kluyveromyces marxianus and Saccharomyces boulardii induce distinct levels of dendritic cell cytokine secretion and significantly different T cell responses In Vitro

  Smith, I. M., Baker, A., Christensen, J. E., Boekhout, T., Frøkiær, H., Arneborg, N. & Jespersen, L., nov. 2016, I: P L o S One. 11, 11, 16 s., e0167410.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Dendritic Cells 100%
  • Cytokines 92%
  • Saccharomyces cerevisiae var. cerevisiae 91%
  • Saccharomyces boulardii 89%
  • Kluyveromyces 82%
  11 Citationer (Scopus)

  128 Downloads (Pure)

• Occurrence and microbial diversity of yeasts during spontaneous fermentation of mawè, a cereal-based dough produced in West Africa

  Johansen, P., Houngbedji, M., Padonou, S. W., Hounhouigan, J. & Jespersen, L., 2016. 1 s.

  Publikation: Konferencebidrag › Poster › Forskning

  45 Downloads (Pure)

• Transcriptional responses in Lactococcus lactis subsp. cremoris to the changes in oxygen and redox potential during milk acidification

  Larsen, N., Werner, B. B. & Jespersen, L., 2016, I: Letters in Applied Microbiology. 63, 2, s. 117-123 7 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Lactococcus lactis 100%
  • Oxidation-Reduction 69%
  • Milk 68%
  • Oxygen 51%
  • Genes 29%
  8 Citationer (Scopus)

• Transcriptome analysis of Lactococcus lactis subsp. lactis during milk acidification as affected by dissolved oxygen and the redox potential

  Larsen, N., Moslehi Jenabian, S., Werner, B. B., Lund Jensen, M., Garrigues, C., Vogensen, F. K. & Jespersen, L., 2 jun. 2016, I: International Journal of Food Microbiology. 226, s. 5-12 8 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Lactococcus lactis 100%
  • Lactococcus lactis subsp. lactis 96%
  • redox potential 85%
  • dissolved oxygen 77%
  • Gene Expression Profiling 75%
  15 Citationer (Scopus)
• 2015

  Characteristics and phylogeny of Bacillus cereus strains isolated from Maari, a traditional West African food condiment

  Thorsen, L., Kando, C. K., Sawadogo, H., Larsen, N., Diawara, B., Ouédraogo, G. A., Hendriksen, N. B. & Jespersen, L., 1 mar. 2015, I: International Journal of Food Microbiology. 196, s. 70-78 9 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Condiments 100%
  • condiments 83%
  • Bacillus cereus 80%
  • Phylogeny 73%
  • Food 43%
  12 Citationer (Scopus)

• Effect of dissolved oxygen on redox potential and milk acidification by lactic acid bacteria isolated from a DL-starter culture

  Larsen, N., Werner, B. B., Vogensen, F. K. & Jespersen, L., 1 mar. 2015, I: Journal of Dairy Science. 98, 3, s. 1640-1651 12 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Lactobacillales 100%
  • redox potential 92%
  • starter cultures 86%
  • dissolved oxygen 83%
  • acidification 79%
  14 Citationer (Scopus)

• Effects of electrospun chitosan wrapping for dry-ageing of beef, as studied by microbiological, physicochemical and low-field nuclear magnetic resonance analysis

  Gudjónsdóttir, M., Gacutan Jr., M. D., Mendes, A. C., Chronakis, I. S., Jespersen, L. & Karlsson, A. H., 1 okt. 2015, I: Food Chemistry. 184, s. 167-175 9 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Red Meat 100%
  • Chitosan 91%
  • chitosan 82%
  • nuclear magnetic resonance spectroscopy 78%
  • beef 74%
  34 Citationer (Scopus)

• Expression of virulence-related genes in Listeria monocytogenes grown on Danish hard cheese as affected by NaCl content

  Larsen, N. & Jespersen, L., 1 jun. 2015, I: Foodborne pathogens and disease. 12, 6, s. 536-544 9 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • hard cheeses 100%
  • Cheese 87%
  • Listeria monocytogenes 78%
  • sodium chloride 60%
  • Virulence 58%
  7 Citationer (Scopus)

• Fluorescent labelling negatively affects the physiology of Lactococcus lactis

  Hansen, G., Johansen, C. L., Honoré, A. H., Jensen, H. M., Jespersen, L. & Arneborg, N., 1 okt. 2015, I: International Dairy Journal. 49, s. 130-138 9 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • fluorescent labeling 100%
  • 6-carboxyfluorescein 99%
  • Lactococcus lactis 95%
  • TOTO-1 thiazole orange dye 89%
  • propidium 83%
  4 Citationer (Scopus)

• Hanseniaspora jakobsenii sp nov., a yeast isolated from Bandji, a traditional palm wine of Borassus akeassii

  Ouoba, L. I. I., Nielsen, D. S., Anyogu, A., Kando, C., Diawara, B., Jespersen, L. & Sutherland, J. P., okt. 2015, I: International Journal of Systematic and Evolutionary Microbiology. 65, 10, s. 3576-3579 4 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Hanseniaspora 100%
  • Borassus 93%
  • Wine 63%
  • wine 60%
  • yeast 51%
  8 Citationer (Scopus)

• Impact of NaCl reduction in Danish semi-hard Samsoe cheeses on proliferation and autolysis of DL-starter cultures

  Søndergaard, L., Ryssel, M., Svendsen, C., Høier, E., Andersen, U., Hammershøj, M., Møller, J. R., Arneborg, N. & Jespersen, L., 20 nov. 2015, I: International Journal of Food Microbiology. 213, s. 59-70 12 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • semisoft cheeses 100%
  • Autolysis 94%
  • Cheese 86%
  • autolysis 81%
  • starter cultures 73%
  8 Citationer (Scopus)

• Microbial diversity and dynamics throughout manufacturing and ripening of surface ripened semi-hard Danish Danbo cheeses investigated by culture-independent techniques

  Ryssel, M., Johansen, P., Abu Al-Soud, W., Sørensen, S. J., Arneborg, N. & Jespersen, L., 23 dec. 2015, I: International Journal of Food Microbiology. 215, s. 124-30 7 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Culture Techniques 100%
  • Cheese 98%
  • cheeses 71%
  • ripening 65%
  • manufacturing 59%
  18 Citationer (Scopus)

• Non-Saccharomyces yeasts protect against epithelial cell barrier disruption induced by Salmonella enterica subsp. enterica serovar Typhimurium

  Smith, I. M., Baker, A., Arneborg, N. & Jespersen, L., nov. 2015, I: Letters in Applied Microbiology. 61, 5, s. 491-497 7 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Salmonella enterica 100%
  • Serogroup 74%
  • Yeasts 65%
  • Epithelial Cells 58%
  • Probiotics 30%
  11 Citationer (Scopus)

• Phytase-producing capacity of yeasts isolated from traditional African fermented food products and PHYPk gene expression of Pichia kudriavzevii strains

  Greppi, A., Krych, L., Costantini, A., Rantsiou, K., Hounhouigan, D. J., Arneborg, N., Cocolin, L. & Jespersen, L., 6 jul. 2015, I: International Journal of Food Microbiology. 205, s. 81-89 9 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • 6-Phytase 100%
  • Pichia kudriavzevii 95%
  • Fermented Foods and Beverages 85%
  • Pichia 74%
  • fermented foods 73%
  23 Citationer (Scopus)

• Production of autoinducer-2 by aerobic endospore-forming bacteria isolated from the West African fermented foods

  Qian, Y., Kando, C. K., Thorsen, L., Larsen, N. & Jespersen, L., nov. 2015, I: FEMS Microbiology Letters. 362, 22, 7 s., fnv186.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Endospore-Forming Bacteria 100%
  • N-octanoylhomoserine lactone 88%
  • Fermented Foods and Beverages 78%
  • Aerobic Bacteria 72%
  • Quorum Sensing 22%
  6 Citationer (Scopus)

• Technological properties and probiotic potential of Lactobacillus fermentum strains isolated from West African fermented millet dough

  Owusu-Kwarteng, J., Tano-Debrah, K., Akabanda, F. & Jespersen, L., 11 nov. 2015, I: B M C Microbiology. 15, 10 s., 261.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Millets 100%
  • Lactobacillus fermentum 93%
  • Probiotics 62%
  • Bile Acids and Salts 34%
  • Acids 18%
  50 Citationer (Scopus)

  350 Downloads (Pure)
• 2014

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

  Abban, S., Jakobsen, M. & Jespersen, L., 3 dec. 2014, I: Journal of Food Science and Technology. 51, 12, s. 3977-3983 7 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Mangifera 100%
  • Malus 84%
  • Red Meat 75%
  • Stainless Steel 73%
  • Aluminum 72%
  3 Citationer (Scopus)

• Characterization of Bacillus spp. strains for use as probiotic additives in pig feed

  Larsen, N., Thorsen, L., Kpikpi, E. N., Stuer-Lauridsen, B., Cantor, M. D., Nielsen, B., Brockmann, E., Derkx, P. M. F. & Jespersen, L., feb. 2014, I: Applied Microbiology and Biotechnology. 98, 3, s. 1105-1118 14 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Probiotics 100%
  • Bacillus 92%
  • Swine 74%
  • Endospore-Forming Bacteria 43%
  • Fermented Foods and Beverages 33%
  64 Citationer (Scopus)

• Effect of acidic and osmotic stresses on survival of Listeria monocytogenes through an in vitro model of the gastrointestinal tract

  Johansen, P., Larsen, N., Siegumfeldt, H., Arneborg, N. & Jespersen, L., 2014. 1 s.

  Publikation: Konferencebidrag › Poster › Forskning

  662 Downloads (Pure)

• Effect of the gastrointestinal environment on pH homeostasis of Lactobacillus plantarum and Lactobacillus brevis cells as measured by real-time fluorescence ratio-imaging microscopy

  Ramos, C. L., Thorsen, L., Ryssel, M., Nielsen, D. S., Siegumfeldt, H., Schwan, R. F. & Jespersen, L., apr. 2014, I: Research in Microbiology. 165, 3, s. 215-225 11 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Lactobacillus brevis 100%
  • Lactobacillus plantarum 82%
  • Optical Imaging 65%
  • Microscopy 49%
  • Homeostasis 43%
  5 Citationer (Scopus)

• Exploring microbial viability, autolysis and cell distribution during ripening of semi-hard cheese with variable NaCl content

  Søndergaard, L., Ryssel, M., Møller, J., Arneborg, N. & Jespersen, L., 2014. 1 s.

  Publikation: Konferencebidrag › Konferenceabstrakt til konference › Forskning

  1162 Downloads (Pure)

• Exploring the influence of variable NaCl content on microbial viability, autolysis and cell distribution during maturation of semi-hard cheese

  Ryssel, M., Søndergaard, L., Arneborg, N. & Jespersen, L., 2014. 1 s.

  Publikation: Konferencebidrag › Poster › Forskning

  625 Downloads (Pure)

• Identification of Bacillus species occurring in Kantong, an acid fermented seed condiment produced in Ghana

  Kpikpi, E. N., Thorsen, L., Glover, R., Dzogbefia, V. P. & Jespersen, L., 16 jun. 2014, I: International Journal of Food Microbiology. 180, s. 1-6 6 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Endospore-Forming Bacteria 100%
  • Condiments 87%
  • endospore forming bacteria 81%
  • condiments 73%
  • Aerobic Bacteria 72%
  9 Citationer (Scopus)

• Inhibition of ochratoxigenic moulds by Debaryomyces hansenii strains for biopreservation of dry-cured meat products

  Andrade, M. J., Thorsen, L., Rodríguez, A., Córdoba, J. J. & Jespersen, L., 17 jan. 2014, I: International Journal of Food Microbiology. 170, s. 70-77 8 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • biopreservation 100%
  • ochratoxin A 94%
  • Meat Products 90%
  • cured meats 90%
  • Debaryomyces hansenii 88%
  54 Citationer (Scopus)

• 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. (red.). CRC Press, s. 2-41 40 s. (Fermented Foods and Beverages Series).

  Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › peer review

• Reducing the atypical odour of dawadawa: effect of modification offermentation conditions and post-fermentation treatment on thedevelopment of the atypical odour of dawadawa

  Amoa-Awua, W. K., Awusi, B., Owusu, M., Appiah, V., Ofori, H., Thorsen, L. & Jespersen, L., aug. 2014, I: Food Control. 42, s. 335-342 8 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Odorants 100%
  • Fermentation 99%
  • odors 74%
  • fermentation 65%
  • Glycerol 59%
  4 Citationer (Scopus)