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Microbiology

D-Index
71
Citations
17072
World Ranking
1861
National Ranking
25

Overview

Mogens Jakobsen is affiliated with the University of Copenhagen in Denmark. Their research is situated primarily within the field of Environmental Science, with significant contributions spanning Food Science, Health, Toxicology and Mutagenesis, Biomedical Engineering, Spectroscopy, and Nutrition and Dietetics.

Their work encompasses several key topics, including:

  • Probiotics and Fermented Foods
  • Fermentation and Sensory Analysis
  • Food Composition and Properties
  • Environmental Remediation with Nanomaterials
  • Groundwater Flow and Contamination Studies
  • Heavy Metal Exposure and Toxicity
  • Advanced Chemical Sensor Technologies

Jakobsen's recent publications illustrate their multidisciplinary focus. These include:

  • Sustainable Production of African Traditional Beers With Focus on Dolo, a West African Sorghum-Based Alcoholic Beverage, 2021, Frontiers in Sustainable Food Systems
  • Transport of citrate and polymer coated gold nanoparticles (AuNPs) in porous media: Effect of surface property and Darcy velocity, 2020, Journal of Environmental Sciences
  • ATTD 2021 Invited Speaker Abstracts, 2021, Diabetes Technology & Therapeutics
  • Machine learning methods for the detection of explosives, drugs and precursor chemicals gathered using a colorimetric sniffer sensor, 2023, Analytical Methods
  • Quantification of Hypochlorite in Water Using the Nutritional Food Additive Pyridoxamine, 2021, Water

Jakobsen frequently collaborates with several researchers in their field. Notable co-authors include Lene Jespersen, Hagrétou Sawadogo-Lingani, James Owusu-Kwarteng, Richard L.K. Glover, and Bréhima Diawara.

Their contributions are published in various scientific venues, indicating the breadth of their research interests. Regular publication venues include:

  • Frontiers in Sustainable Food Systems
  • Journal of Environmental Sciences
  • Analytical Methods
  • Water
  • Microbiology Resource Announcements

Overall, Jakobsen's work intersects multiple disciplines, addressing environmental challenges and food science through a diverse array of topics such as nanomaterial remediation, fermentation processes, and chemical sensor technologies.

Best Publications

  • Gut Microbiota in Human Adults with Type 2 Diabetes Differs from Non-Diabetic Adults

    Nadja Larsen;Finn K. Vogensen;Frans W. J. van den Berg;Dennis Sandris Nielsen

  • Screening of Probiotic Activities of Forty-Seven Strains of Lactobacillus spp. by In Vitro Techniques and Evaluation of the Colonization Ability of Five Selected Strains in Humans

    C. N. Jacobsen;V. Rosenfeldt Nielsen;A. E. Hayford;P. L. Møller

  • Effects of Lactobacillus acidophilus NCFM on insulin sensitivity and the systemic inflammatory response in human subjects

    Anne Sofie Andreasen;Nadja Larsen;Theis Pedersen-Skovsgaard;Ronan M. G. Berg

  • Gold cleaning methods for electrochemical detection applications

    Lee M. Fischer;Maria Tenje;Arto R. Heiskanen;Noriyuki Masuda

  • Yeasts and their possible beneficial and negative effects on the quality of dairy products

    Mogens Jakobsen;Judy Narvhus

  • Occurrence and diversity of yeasts involved in fermentation of West African cocoa beans.

    Lene Jespersen;Dennis S. Nielsen;Susanne Hønholt;Mogens Jakobsen

  • Effect of probiotic Lactobacillus strains in young children hospitalized with acute diarrhea.

    Vibeke Rosenfeldt;Kim Fleischer Michaelsen;Mogens Jakobsen;Charlotte Nexmann Larsen

  • Specific spoilage organisms in breweries and laboratory media for their detection

    L. Jespersen;M. Jakobsen

  • Microbiological characterization and probiotic potential of koko and koko sour water, African spontaneously fermented millet porridge and drink

    Unknown

  • Dynamic changes of intracellular pH in individual lactic acid bacterium cells in response to a rapid drop in extracellular pH

    Henrik Siegumfeldt;K. Björn Rechinger;Mogens Jakobsen

  • Effect of probiotic Lactobacillus strains on acute diarrhea in a cohort of nonhospitalized children attending day-care centers.

    Vibeke Rosenfeldt;Kim Fleischer Michaelsen;Mogens Jakobsen;Charlotte Nexmann Larsen

  • Yeast involved in fermentation of Coffea arabica in East Africa determined by genotyping and by direct denaturating gradient gel electrophoresis.

    Wafa Masoud;Lene Bjørg Cesar;Lene Jespersen;Mogens Jakobsen

  • The technological characteristics of Debaryomyces hansenii and Yarrowia lipolytica and their potential as starter cultures for production of Danablu

    T van den Tempel;M Jakobsen

  • Characterization of bacterial populations in Danish raw milk cheeses made with different starter cultures by denaturating gradient gel electrophoresis and pyrosequencing

    Wafa Masoud;Monica Takamiya;Finn K. Vogensen;Søren Lillevang

  • The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia

    Charles Parkouda;Dennis S Nielsen;Paulin Azokpota;Labia Ivette Irène Ouoba

  • Significance of yeasts and moulds occurring in maize dough fermentation for 'kenkey' production.

    L. Jespersen;M. Halm;K. Kpodo;M. Jakobsen

  • Probiotics to adolescents with obesity: effects on inflammation and metabolic syndrome.

    Rikke Juul Gøbel;Nadja Larsen;Mogens Jakobsen;Christian Mølgaard

  • Lactic acid fermentation of cassava dough into agbelima

    Wisdom Kofi A. Amoa-Awua;Wisdom Kofi A. Amoa-Awua;Francis E. Appoh;Mogens Jakobsen

  • Characterisation of the dominant microbiota of Sudanese fermented milk Rob

    Warda S Abdelgadir;Siddig H Hamad;Peter L Møller;Mogens Jakobsen

  • Identification of lactic acid bacteria isolated from Tarhana, a traditional Turkish fermented food.

    Ilkin Yucel Sengun;Dennis S. Nielsen;Mehmet Karapinar;Mogens Jakobsen

  • Degradation of proteins during the fermentation of African locust bean (Parkia biglobosa) by strains of Bacillus subtilis and Bacillus pumilus for production of Soumbala

    L.I.I. Ouoba;K.B. Rechinger;V. Barkholt;B. Diawara

  • Detection of the factor V Leiden mutation by direct allele-specific hybridization of PCR amplicons to photoimmobilized locked nucleic acids.

    Henrik Ørum;Mogens H. Jakobsen;Troels Koch;Jens Vuust

  • Application of reuterin produced by Lactobacillus reuteri 12002 for meat decontamination and preservation

    Mg El-Ziney;T Van Den Tempel;Johan Debevere;M Jakobsen

Frequent Co-Authors

Lene Jespersen
Lene Jespersen University of Copenhagen
Dennis S. Nielsen
Dennis S. Nielsen University of Copenhagen
Kim F. Michaelsen
Kim F. Michaelsen University of Copenhagen
Finn K. Vogensen
Finn K. Vogensen University of Copenhagen
Søren J. Sørensen
Søren J. Sørensen University of Copenhagen
Luca Simone Cocolin
Luca Simone Cocolin University of Turin
Waleed Abu Al-Soud
Waleed Abu Al-Soud Al Jouf University
Tom A. McMeekin
Tom A. McMeekin University of Tasmania
Morten Meldal
Morten Meldal University of Copenhagen
Kalliopi Rantsiou
Kalliopi Rantsiou University of Turin

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