Pernille Johansen - Concepedia

Author

Pernille Johansen

University of Copenhagen ORCID

Also Known As

Pernille Greve Johansen, Pernille Greve-Johansen, Pernille Johansen

Publications

472

Citations

H-Index

Concepts

All Affiliations

University of Copenhagen Centre National de la Recherche Scientifique et Technologique Université d'Abomey-Calavi Nazi Boni University

About

Pernille Johansen is an author at University of Copenhagen specializing in food microbiology, microbiology, and food fermentation.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	8	8	221
2	Public Health	6	6	217
3	Medicine	4	4	109
4	Engineering	1	1	14
5	Biochemistry	1	1	13

Pernille Johansen

Publications

371

Citations

H-Index

Page 1

	Year	Citations
Impact of quorum sensing on the quality of fermented foods Pernille Johansen, Lene Jespersen Current Opinion in Food Science NutritionFood FermentationFood AnalysisAgricultural EconomicsFood Microbiology	2017	69
Cheese brines from Danish dairies reveal a complex microbiota comprising several halotolerant bacteria and yeasts Martin Kragelund Haastrup, Pernille Johansen, Agnete Harboe Malskær, International Journal of Food Microbiology BiologyMicrobial DiversityMicrobial SystematicsCheese BrinesDanish Dairies	2018	60
Occurrence of lactic acid bacteria and yeasts at species and strain level during spontaneous fermentation of mawè, a cereal dough produced in West Africa Marcel Houngbédji, Pernille Johansen, Sègla Wilfrid Padonou, Food Microbiology Food FermentationFood SpoilageLactic Acid BacteriaFood MicrobiologyMicrobial Ecology	2018	47
Debaryomyces hansenii Strains Isolated From Danish Cheese Brines Act as Biocontrol Agents to Inhibit Germination and Growth of Contaminating Molds C. S. Huang, Ling Zhang, Pernille Johansen, Frontiers in Microbiology	2021	37
Microbial diversity and dynamics throughout manufacturing and ripening of surface ripened semi-hard Danish Danbo cheeses investigated by culture-independent techniques Mia Ryssel, Pernille Johansen, Waleed Abu Al‐Soud, International Journal of Food Microbiology Microbial DiversityCulture-independent TechniquesFood MicrobiologyFood ProcessingMicrobiology	2015	29
Probiotic potential of <i>Saccharomyces cerevisiae</i> and <i>Kluyveromyces marxianus</i> isolated from West African spontaneously fermented cereal and milk products Grace Adzo Motey, Pernille Johansen, James Owusu‐Kwarteng, Yeast	2020	26
Identification of the predominant microbiota during production of lait caillé, a spontaneously fermented milk product made in Burkina Faso Geoffroy Romaric Bayili, Pernille Johansen, Dennis Sandris Nielsen, World Journal of Microbiology and Biotechnology Food FermentationBurkina FasoAgricultural EconomicsLait CailléFood Microbiology	2019	25
Multifunctional properties and safety evaluation of lactic acid bacteria and yeasts associated with fermented cereal doughs Marcel Houngbédji, Sègla Wilfrid Padonou, Charles Parkouda, World Journal of Microbiology and Biotechnology ProbioticFood FermentationFood SpoilageLactic Acid BacteriaBiotechnology	2021	17
Development of quantitative PCR and metagenomics-based approaches for strain quantification of a defined mixed-strain starter culture Pernille Johansen, Jannik Vindeløv, Nils Arneborg, Systematic and Applied Microbiology Metagenomics-based ApproachesEngineeringMolecular Biological MethodMedicineGenetics	2014	14
Effects of intrinsic microbial stress factors on viability and physiological condition of yeasts isolated from spontaneously fermented cereal doughs Marcel Houngbédji, Pernille Johansen, Sègla Wilfrid Padonou, International Journal of Food Microbiology Cereal DoughsFood FermentationFood SpoilagePhysiological ConditionYeast	2019	13

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