Åse Solvej Hansen

Åse Solvej Hansen

Associate professor emeritus, Associate Professor emeritus

Member of:

    ORCID: 0000-0003-0383-744X

    Publication year:
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    51 - 78 out of 78Page size: 50
    1. 2001
    2. Published

      Antioxidant effects of phenolic rye (Secale cereale L.) extracts, monomeric hydroxycinnamates, and ferulic acid dehydrodimers on human low-density lipoproteins

      Andreasen, M. F., Landbo, A., Christensen, L. P., Hansen, Åse Solvej & Meyer, A. S., 2001, In: Journal of Agricultural and Food Chemistry. 49, 8, p. 4090-4096 7 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    3. Published

      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

    4. Published

      PH-, temperature- and time-dependent activities of endogenous endo-beta-D-Xylanase, beta-D-Xylosidase and alfa-L-Arabinofuranosidase in extracts from ungerminated rye (Secale cereale L.) grain

      Rasmussen, C. V., Boskov Hansen, H., Hansen, Åse Solvej & Melchior Larsen, L., 2001, In: Journal of Cereal Science. 34, p. 49-60 12 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    5. Published

      Staling of wheat bread stored in modified atmosphere

      Have Rasmussen, P. & Hansen, Åse Solvej, 2001, In: Lebensmittel - Wissenschaft und Technologie. 34, p. 487-491 5 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    6. 2000
    7. Published

      Activity of endogenous alfa-amylase and cell-wall-degrading enzymes in germinating rye (Secale cereale L.)

      Boskov Hansen, H., Hansen, Åse Solvej & Melchior Larsen, L., 2000, VTT symposium. Simoinen, T. & Tenkanen, M. (eds.). 207 ed. Valtion teknillinen tutkimuskeskus, p. 233-237 5 p.

      Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research

    8. Published

      Content of phenolic acids and ferulic acid dehydrodimers in 17 rye (Secale cereale L.) varieties

      Andreasen, M. F., Christensen, L. P., Meyer, A. S. & Hansen, Åse Solvej, 2000, In: Journal of Agricultural and Food Chemistry. 48, 7, p. 2837-2842 6 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    9. Published

      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

    10. Published

      The ¤microbial stability of two bakery sourdoughs made from conventionally and organically grown rye

      Rosenquist, H. & Hansen, Åse Solvej, 2000, In: Food Microbiology. 17, p. 241-250 10 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    11. 1999
    12. Published

      Baking quality of rye, (Secale cereale)

      Boskov Hansen, H., Rasmussen, C. V., Bach Knudsen, K. E., Melchior Larsen, L. & Hansen, Åse Solvej, 1999. 1 p.

      Research output: Contribution to conference › Paper › Research

    13. Published

      Chemical composition and baking quality of rye

      Boskov Hansen, H., Melchior Larsen, L. & Hansen, Åse Solvej, 1999, Ikke angivet. The Secretariat of the Danish Cereal Network, p. 86-93 8 p.

      Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research

    14. Published

      Chemical composition and baking quality of rye

      Boskov Hansen, H., Melchior Larsen, L. & Hansen, Åse Solvej, 1999. 1 p.

      Research output: Contribution to conference › Paper › Research

    15. Published

      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

    16. Published

      Release of hydroxycinnamic and hydroxybenzoic acids in rye by commercial plant cell wall degrading enzyme preparations

      Andreasen, M. F., Christensen, L. P., Meyer, A. S. & Hansen, Åse Solvej, 1999, In: Journal of the Science of Food and Agriculture. 79, p. 411-413 3 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    17. 1998
    18. Published

      The antimicrobial effect of organic acids, sour dough and nisin against Bacillus subtilis and B. licheniformis isolated from wheat bread

      Rosenquist, H. & Hansen, Åse Solvej, 1998, In: Journal of Applied Microbiology. 85, p. 621-631 11 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    19. 1997
    20. Published

      Kvalitetsbedømmelse af groft rugmel til brødfremstilling

      Hansen, Åse Solvej & Boskov Hansen, H., 1997. 1 p.

      Research output: Contribution to conference › Paper › Research

    21. 1996
    22. Published

      Ancient wheats: botanical components, technical properties and sensory qualilty

      Møller, B., Mikkelsen, L., Hansen, Åse Solvej & Munck af Rosenschøld, Lars M, 1996. 1 p.

      Research output: Contribution to conference › Paper › Research

    23. Published

      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

    24. Published

      Influence of sourdough on wheat bread quality

      Hansen, Åse Solvej, 1996. 8 p.

      Research output: Contribution to conference › Paper › Research

    25. Published

      Microbial stability of rye sour dough

      Rosenkvist, H. & Hansen, Åse Solvej, 1996, Ikke angivet. Uusisuo, M. (ed.). Nordic Industrial Fund, p. 101 1 p.

      Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research

    26. Published

      New sour dough processes

      Hansen, Åse Solvej, Salovaara, H. & Lönner, C., 1996, Ikke angivet. Uusisuo, M. (ed.). Nordic Industrial Fund, p. 98-102 5 p.

      Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research

    27. 1995
    28. Published

      Contamination profiles and characterisation of Bacillus species in wheat bread and raw materials for bread production

      Rosenkvist, H. & Hansen, Åse Solvej, 1995, In: International Journal of Food Microbiology. 26, p. 353-363 11 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    29. Published

      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

    30. 1994
    31. Published

      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

    32. Published

      Volatile Compounds in Wheat Sourdoughs produced by Lactic Acid Bacteria and Sourdough Yeasts

      Hansen, B. & Hansen, Åse Solvej, 1994, In: Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 198, p. 202-209 8 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    33. 1989
    34. Published

      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

    35. Published

      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

    36. Published

      The Influence of Dough Yield on Acidification and Production of Volatiles in Sourdoughs

      Lund, B., Hansen, Åse Solvej & Lewis, M. J., 1989, In: Lebensmittel - Wissenschaft und Technologie. 22, p. 150-153 4 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    37. 1987
    38. Published

      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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