Åse Solvej Hansen

Åse Solvej Hansen

Associate professor, research and development


  1. 2018
  2. Published

    Kvalitet af korn og mel. / Hansen, Åse Solvej.

    Academic Books, 2018. 81 p.

    Research output: Book/ReportBookEducation

  3. 2017
  4. Published

    Changes in phytate content in whole meal wheat dough and bread fermented with phytase-active yeasts. / Mohd Noor, Nor Qhairul Izzreen B; Nuobariene, Lina; Rasmussen, Søren Kjærsgaard; Arneborg, Nils; Hansen, Åse Solvej.

    In: Cereal Chemistry, Vol. 94, No. 6, 2017, p. 922-927.

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. Published

    Comparison of the volatile profiles of the crumb of gluten-free breads by DHE-GC/MS. / Pico, Joana; Hansen, Åse Solvej; Petersen, Mikael Agerlin.

    In: Journal of Cereal Science, Vol. 76, 2017, p. 280-288.

    Research output: Contribution to journalJournal articleResearchpeer-review

  6. 2016
  7. Published

    Volatile compounds in crumb of whole-meal wheat bread fermented with different yeast levels and fermentation temperatures. / Mohd Noor, Nor Qhairul Izzreen B.; Petersen, Mikael Agerlin; Hansen, Åse Solvej.

    In: Cereal Chemistry, Vol. 93, No. 2, 2016, p. 209-216.

    Research output: Contribution to journalJournal articleResearchpeer-review

  8. Published

    Volatile compounds in whole meal bread crust : the effects of yeast level and fermentation temperature. / Mohd Noor, Nor Qhairul Izzreen B.; Hansen, Åse Solvej; Petersen, Mikael Agerlin.

    In: Food Chemistry, Vol. 210, 2016, p. 566-576.

    Research output: Contribution to journalJournal articleResearchpeer-review

  9. 2015
  10. Published

    Aroma of wheat porridge and bread-crumb is influenced by the wheat variety. / Starr, Gerrard; Hansen, Åse Solvej; Petersen, Mikael Agerlin; Bredie, Wender.

    In: Lebensmittel - Wissenschaft und Technologie, Vol. 63, No. 1, 2015, p. 590-598.

    Research output: Contribution to journalJournal articleResearchpeer-review

  11. Published

    Phytase-active lactic acid bacteria from sourdoughs : isolation and identification. / Nuobariene, Lina; Cizeikiene, Dalia; Gradzeviciute, Egle; Hansen, Åse Solvej; Rasmussen, Søren Kjærsgaard; Juodeikiene, Grazina; Vogensen, Finn Kvist.

    In: Lebensmittel - Wissenschaft und Technologie, Vol. 63, No. 1, 2015, p. 766-772.

    Research output: Contribution to journalJournal articleResearchpeer-review

  12. Published

    Variation of volatile compounds among wheat varieties and landraces. / Starr, Gerrard; Petersen, Mikael Agerlin; Jespersen, Birthe P Møller; Hansen, Åse Solvej.

    In: Food Chemistry, Vol. 174, 2015, p. 527-537.

    Research output: Contribution to journalJournal articleResearchpeer-review

  13. Published

    Wheat varieties and bread flavour : wheat varieties used for bread making influence bread flavour. / Starr, Gerrard; Hansen, Åse Solvej.

    In: BAKINGEUROPE, Vol. 2015, No. December, 2015, p. 36-40.

    Research output: Contribution to journalJournal articleCommunication

  14. 2014
  15. Published

    Aroma of wheat bread crumb. / Birch, Anja Niehues; Petersen, Mikael Agerlin; Hansen, Åse Solvej.

    In: Cereal Chemistry, Vol. 91, No. 2, 2014, p. 105-114.

    Research output: Contribution to journalReviewResearchpeer-review

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