M. Jakobsen

Microbiological and aromatic characteristics of fermented maize doughs for kenkey production in Ghana

Mary Halm, A.B. Lillie, Annemarie Sørensen et al. · International Journal of Food Microbiology · 1993 · 156 citations

Kenkey Production, Food Fermentation, Aromatic Characteristics +11

Transcranial doppler recordings in raised intracranial pressure

Anne-Mette Homburg, M. Jakobsen, E. Enevoldsen · Acta Neurologica Scandinavica · 2009 · 146 citations

Normal Subjects Pi, Stroke, Cerebrospinal Fluid +17

Cerebral blood flow and metabolism following subarachnoid haemorrhage: cerebral oxygen uptake and global blood flow during the acute period in patients with SAH

M. Jakobsen, E. Enevoldsen, P. Bjerre · Acta Neurologica Scandinavica · 1990 · 77 citations

Global Blood Flow, Cerebrovascular Disease, Cerebral Vascular Regulation +19

The occurrence of mycotoxins in fermented maize products

Kafui A. Kpodo, Annemarie Sørensen, M. Jakobsen · Food Chemistry · 1996 · 71 citations

Biosynthesis, Engineering, Mycotoxin Formation +6

The contribution of moulds and yeasts to the fermentation of ‘agbelima’ cassava dough

Wisdom Kofi Amoa‐Awua, Jens C. Frisvad, Samuel Sefa‐Dedeh et al. · Journal of Applied Microbiology · 1997 · 67 citations