Åse Solvej Hansen
Associate professor emeritus, Associate Professor emeritus
- 2017
- Published
Changes in phytate content in whole meal wheat dough and bread fermented with phytase-active yeasts
Mohd Noor, N. Q. I. B., Nuobariene, L., Rasmussen, S. K., Arneborg, Nils & Hansen, Åse Solvej, 2017, In: Cereal Chemistry. 94, 6, p. 922-927 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Comparison of the volatile profiles of the crumb of gluten-free breads by DHE-GC/MS
Pico, J., Hansen, Åse Solvej & Petersen, Mikael Agerlin, 2017, In: Journal of Cereal Science. 76, p. 280-288 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 2016
- Published
Volatile compounds in crumb of whole-meal wheat bread fermented with different yeast levels and fermentation temperatures
Mohd Noor, N. Q. I. B., Petersen, Mikael Agerlin & Hansen, Åse Solvej, 2016, In: Cereal Chemistry. 93, 2, p. 209-216 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Volatile compounds in whole meal bread crust: the effects of yeast level and fermentation temperature
Mohd Noor, N. Q. I. B., Hansen, Åse Solvej & Petersen, Mikael Agerlin, 2016, In: Food Chemistry. 210, p. 566-576 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 2015
- Published
Aroma of wheat porridge and bread-crumb is influenced by the wheat variety
Starr, G., Hansen, Åse Solvej, Petersen, Mikael Agerlin & Bredie, Wender, 2015, In: Lebensmittel - Wissenschaft und Technologie. 63, 1, p. 590-598 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Phytase-active lactic acid bacteria from sourdoughs: isolation and identification
Nuobariene, L., Cizeikiene, D., Gradzeviciute, E., Hansen, Åse Solvej, Rasmussen, S. K., Juodeikiene, G. & Vogensen, Finn Kvist, 2015, In: Lebensmittel - Wissenschaft und Technologie. 63, 1, p. 766-772 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Variation of volatile compounds among wheat varieties and landraces
Starr, G., Petersen, Mikael Agerlin, Jespersen, Birthe P Møller & Hansen, Åse Solvej, 2015, In: Food Chemistry. 174, p. 527-537 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 2014
- Published
Aroma of wheat bread crumb
Birch, A. N., Petersen, Mikael Agerlin & Hansen, Åse Solvej, 2014, In: Cereal Chemistry. 91, 2, p. 105-114 10 p.Research output: Contribution to journal › Review › Research › peer-review
- Published
Multiple headspace extraction - an effective method to quantify aroma compounds in bread crumb
Birch, A. N., Hansen, Åse Solvej & Petersen, Mikael Agerlin, 2014, Flavour Science: Proceedings from XIII Weurman Flavour Research Symposium. Ferreira, V. & Lopez, R. (eds.). Elsevier, p. 379-383 5 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review
- Published
Phytase active yeasts isolated from bakery sourdoughs
Nuobariene, L., Arneborg, Nils & Hansen, Åse Solvej, 2014, 9th Baltic Conference on Food Science and Technology "Food for Consumer Well-Being": FOODBALT 2014 - conference proceedings. Latvia University of Agriculture, p. 223-227 5 p. (Baltic Conference on Food Science and Technology).Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review
- 2013
- Published
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
- Published
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
- Published
Sensory profiles of cooked grains from wheat species and varieties
Starr, G., Bredie, Wender & Hansen, Åse Solvej, 2013, In: Journal of Cereal Science. 57, 3, p. 295-303 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
The aroma profile of wheat bread crumb influenced by yeast concentration and fermentation temperature
Birch, A. N., Petersen, Mikael Agerlin & Hansen, Åse Solvej, 2013, In: Lebensmittel - Wissenschaft und Technologie. 50, 2, p. 480-488 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 2012
- Published
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
- Published
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
- Published
Lactic acid bacteria isolated from rye sourdoughs produce bacteriocin-like inhibitory substances active against Bacillus subtilis and fungi
Digaitiene, A., Hansen, Åse Solvej, Juodeikiene, G., Eidukonyte, D. & Josephsen, J., 2012, In: Journal of Applied Microbiology. 112, 4, p. 732-742 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Oxidative storage stability of roasted marama beans (Tylosema esculentum)
Holse, M., Skov, T. & Hansen, Åse Solvej, 2012, In: Food Research International. 47, 2, p. 385-391 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
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
- 2011
- Published
Characterisation of the arabinose-rich carbohydrate composition of immature and mature marama beans (Tylosema esculentum)
Mosele, M. M., Hansen, Åse Solvej, Engelsen, Søren Balling, Diaz, J. V., Sørensen, I., Ulvskov, Peter, Willats, W. G. T., Blennow, Andreas & Harholt, J., 2011, In: Phytochemistry. 72, 11-12, p. 1466-1472 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Characterization of marama bean (Tylosema esculentum) by comparative spectroscopy: NMR, FT-Raman, FT-IR and NIR
Holse, M., Larsen, F. H., Hansen, Åse Solvej & Engelsen, Søren Balling, 2011, In: Food Research International. 44, 1, p. 373-384 12 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Creation of a sensory reference platform for cooked wheat grains of common and ancient wheat
Starr, G., Hansen, Åse Solvej & Bredie, Wender, 2011.Research output: Contribution to conference › Poster › Research › peer-review
- Published
Phytase-active yeasts from grain-based food and beer
Nuobariene, L., Hansen, Åse Solvej, Jespersen, Lene & Arneborg, Nils, 2011, In: Journal of Applied Microbiology. 110, 6, p. 1370-1380 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Proximate composition, histochemical analysis and microstructural localisation of nutrients in immature and mature seeds of marama bean (Tylosema esculentum) – an underutilised food legume
Mosele, M. M., Hansen, Åse Solvej, Hansen, M., Schulz, Alexander & Martens, Helle Jakobe, 2011, In: Food Chemistry. 127, 4, p. 1555-1561 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 2010
- Published
Chemical composition of marama bean (Tylosema esculentum): a wild african bean with unexploited potential
Holse, M., Husted, Søren & Hansen, Åse Solvej, 2010, In: Journal of Food Composition and Analysis. 23, 6, p. 648-657 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
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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1982
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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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1689
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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