Åse Solvej Hansen
Associate professor emeritus, Associate Professor emeritus
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Den ¤store danske encyklopædi: bd. 8
Hansen, Åse Solvej, 1997, Danmarks Nationalleksikon. København: Danmarks NationalleksikonResearch output: Chapter in Book/Report/Conference proceeding › Encyclopedia chapter › Communication
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Effect of genotype and harvest year on dietary fibre content and baking properties of rye (Secale cereale L.) whole meal flour
Boskov Hansen, H., Bach Knudsen, K. E. & Hansen, Åse Solvej, 2001, VTT symposium. Liukkonen, K., Kuokka, A. & Poutanen, K. (eds.). 213 ed. p. 113-115 3 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
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Effect of modified atmosphere packaging on staling in wheat bread
Have Rasmussen, P. & Hansen, Åse Solvej, 1999. 1 p.Research output: Contribution to conference › Paper › Research
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Effects of genotype and harvest year on content and composition of dietary fibre in rye (Secale cereale L) grain
Hansen, H. B., Rasmussen, C. V., Knudsen, K. E. B. & Hansen, Åse Solvej, 2002, In: Journal of the Science of Food and Agriculture. 83, p. 76-85 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Expansion profiles of wheat doughs fermented by seven commercial baker’s yeasts
Birch, A. N., van der Berg, Franciscus Winfried J & Hansen, Åse Solvej, 2013, In: Journal of Cereal Science. 58, 2, p. 318-323 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Fermentation of Rye Sourdough
Lund, B. & Hansen, Åse Solvej, 1987, In: Ugeskrift for Jordbrug. Selected research reviews 1987, p. 47-58 12 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Ferulic acid dehydrodimers in rye (Secale cereale L.)
Andreasen, M. F., Christensen, L. P., Meyer, A. S. & Hansen, Åse Solvej, 2000, In: Journal of Cereal Science. 31, p. 303-307 5 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Flavour Production and Acidification of Sourdoughs in Relation to Starter Culture and Fermentation Temperature
Hansen, Åse Solvej, Lund, B. & Lewis, M. J., 1989, In: Lebensmittel - Wissenschaft und Technologie. 22, p. 145-149 5 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Flavour compounds in rye sourdough and rye bread
Hansen, Åse Solvej, 1995, Ikke angivet. Poutanen, K. & Autio, K. (eds.). Technical Research Centre of Finland, p. 160-168 9 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
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Flavour of Sourdough Rye Bread Crumb
Hansen, Åse Solvej, Lund, B. & Lewis, M. J., 1989, In: Lebensmittel - Wissenschaft und Technologie. 22, p. 141-144 4 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Flavour of rye bread made with scalded flour
Petersen, Mikael Agerlin, Hansen, Åse Solvej, Venskaityte, A., Juodeikiene, G. & Sventickaite, A., 2005, Using cereal science and technology for the benefit of consumers. Cauvain, S. P., Salmon, S. & Young, L. S. (eds.). British Welding Research Association, p. 1-5 5 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
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Flavour of sourdough wheat bread crumb
Hansen, Åse Solvej & Hansen, B., 1996, In: Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 202, p. 244-249 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Generation of aroma compounds during sourdough fermentation: applied and fundamental aspects
Hansen, Åse Solvej & Schieberle, P., 2005, In: Trends in Food Science & Technology. 16, 1-3, p. 85-94 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Grain Characteristics, Chemical Composition, and Functional Properties of Rye (Secale cereale L.) As Influenced by Genotype and Harvest Year
Hansen, H. B., Jespersen, Birthe P Møller, Andersen, S. B., Jørgensen, J. R. & Hansen, Åse Solvej, 2004, In: Journal of Agricultural and Food Chemistry. 52, 8, p. 2282-2291 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Handbook of food and beverage fermentation technology
Hui, Y. H., Meunier-Goddik, L., Hansen, Åse Solvej, Josephsen, J., Nip, W., Stanfield, P. S. & Toldrá, F., 2004, New York: Marcel Dekker. 919 p.Research output: Book/Report › Book › Communication
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Headspace volatile composition and oxidative storage stability of pressed marama bean (Tylosema esculentum) oil
Holse, M., Petersen, Mikael Agerlin, Maruatona, G. N. & Hansen, Åse Solvej, 2012, In: Food Chemistry. 132, 4, p. 1749-1758 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Impact of baking on vitamin E content of pseudocereals amaranth, quinoa, and buckwheat
Alvarez-Jubete, L., Holse, M., Hansen, Åse Solvej, Arendt, E. K. & Gallagher, E., 2009, In: Cereal Chemistry. 86, 5, p. 511-515 5 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Influence of Wheat Flour Types on the Production of Flavour Compounds in Wheat Sourdoughs
Hansen, Åse Solvej & Hansen, B., 1994, In: Journal of Cereal Science. 19, p. 185-190 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Influence of commercial baker's yeasts on bread aroma profiles
Birch, A. N., Petersen, Mikael Agerlin, Arneborg, Nils & Hansen, Åse Solvej, 2013, In: Food Research International. 52, 1, p. 160-166 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Influence of sourdough on wheat bread quality
Hansen, Åse Solvej, 1996. 8 p.Research output: Contribution to conference › Paper › Research
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Isolation and identification of phytase-active yeasts from sourdoughs
Nuobariene, L., Hansen, Åse Solvej & Arneborg, Nils, 2012, In: Lebensmittel - Wissenschaft und Technologie. 48, 2, p. 190-196 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Korn og kornprodukter
Hansen, Åse Solvej, 2022, Den store bog om Fødevarer og kvalitet: Råvarer og forarbejdning. Justesen, L., Uebel, U. & Østergaard, K. (eds.). 3 ed. København: Akademisk Forlag, p. 273-372Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Education
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Kost og kræft
Hansen, Åse Solvej, 1997, In: Alimenta. 20, 5, p. 17-18 2 p.Research output: Contribution to journal › Journal article › Communication
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Kvalitet af korn og mel
Hansen, Åse Solvej, 2014, Academic Books. 75 p.Research output: Book/Report › Book › Education
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Kvalitet af korn og mel
Hansen, Åse Solvej, 2018, Academic Books. 81 p.Research output: Book/Report › Book › Education
ID: 4241178
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Rapid high-performance liquid chromatography determination of tocopherols and tocotrienols in cereals
Research output: Contribution to journal › Journal article › Research › peer-review
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2000
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Stability of vitamin E in wheat flour and whole wheat flour during storage
Research output: Contribution to journal › Journal article › Research › peer-review
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1705
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Phytase active yeasts isolated from bakery sourdoughs
Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review
Published