Åse Solvej Hansen
Associate professor emeritus, Associate Professor emeritus
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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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Om mel og hvordan, man får et ordentligt brød
Hansen, Åse Solvej, 2005, Ikke angivet. Oprør fra Maven, p. 1-7 7 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
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Cerealier
Hansen, Åse Solvej, 2007, Fødevarer og kvalitet: råvarer og forarbejdning. Justesen, L., Uebel, U. & Østergaard, K. (eds.). København: Nyt Teknisk Forlag, p. 316-399 84 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research
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Sourdough bread: chapter 183
Hansen, Åse Solvej, 2006, Handbook of food science, technology, and engineering. Hui, Y. H. (ed.). Boca Raton: Taylor, Vol. Vol. 4. p. 1-21 21 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research
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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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Cerealier
Hansen, Åse Solvej, 2010, Fødevarer og kvalitet: råvarer og forarbejdning. Justesen, L., Uebel, U. & Østergaard, K. (eds.). 2 ed. Nyt Teknisk Forlag, p. 301-375 75 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Education
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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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Kvalitet af korn og mel
Hansen, Åse Solvej, 2018, Academic Books. 81 p.Research output: Book/Report › Book › Education
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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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Sourdough bread
Hansen, Åse Solvej, 2012, Handbook of plant-based fermented food and beverage technology. Hui, Y. H. (ed.). 2. ed. CRC Press, p. 493-515 23 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
ID: 4241178
Most downloads
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3482
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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
Published -
1998
downloads
Stability of vitamin E in wheat flour and whole wheat flour during storage
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
1704
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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