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
- 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
- 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
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
- Published
The morama bean (Tylosema esculentum): a potential crop for southern Africa
Jackson, J. C., Duodu, K. G., Holse, M., Faria, M. D. .. L. D., Jordaan, D., Chingwaru, W., Hansen, Åse Solvej, Cencic, A., Kandawa-Schultz, M., Mpotokwane, S. M., Chimwamurombe, P., Kock, H. L. D. & Minnaar, A., 2010, In: Advances in Food and Nutrition Research. 61, 5, p. 187-246 60 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 2009
- Published
Bulk functionality diversification by unsupervised single-kernel near-infrared (SKNIR) sorting of wheat
Tønning, E., Thybo, A. K., Pedersen, L., Munck af Rosenschøld, Lars M, Hansen, Åse Solvej, Tøgersen, F. A., Engelsen, Søren Balling & Nørgaard, L., 2009, In: Cereal Chemistry. 86, 6, p. 706-713 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
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
- Published
Tocopherol and tocotrienol content in commercial wheat mill streams
Engelsen, M. M. & Hansen, Åse Solvej, 2009, In: Cereal Chemistry. 86, 5, p. 499-502 4 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 2008
- Published
An optimised micro-titer plate method for characterisation of endogenous rye phytase under industrial rye bread making conditions
Engelsen, M. M., Damstrup, M. L. & Hansen, Åse Solvej, 2008, In: European Food Research and Technology. 227, 4, p. 1009-1015 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Rapid high-performance liquid chromatography determination of tocopherols and tocotrienols in cereals
Engelsen, M. M. & Hansen, Åse Solvej, 2008, In: Cereal Chemistry. 85, 2, p. 248-251 4 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Stability of vitamin E in wheat flour and whole wheat flour during storage
Engelsen, M. M. & Hansen, Åse Solvej, 2008, In: Cereal Chemistry. 85, 6, p. 716-720 5 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 2007
- Published
Phytase activity and degradation of phytic acid during rye bread making
Nielsen, M. H. M., Damstrup, M. L., Thomsen, A. D., Rasmussen, S. K. & Hansen, Åse Solvej, 2007, In: European Food Research and Technology. 225, 2, p. 173-181 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 2005
- Published
Application of dynamic headspace technique and gas chromatography: mass spectrometry methods for bread
Venskaityte, A., Juodeikiene, G., Hansen, Åse Solvej & Petersen, Mikael Agerlin, 2005, In: Ekologia i Technika. 13, 5, p. 182 - 186 5 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
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
- Published
Microbial population in Lithuanian spontaneous rye sourdoughs
Digaitiene, A., Hansen, Åse Solvej, Juodeikiene, G. & Josephsen, J., 2005, In: Ekologia i Technika. 13, 5, p. 193-198 5 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 2004
- Published
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
- Published
Triticale yield formation and quality influenced by different N fertilisation regimes
Alarum, M., Jespersen, Birthe P Møller & Hansen, Åse Solvej, 2004, In: Agronomy Research. 2, 1, p. 3-12 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 2002
- Published
Changes in dietary fibre, phenolic acids and activity of endogenous enzymes during rye bread-making
Boskov Hansen, H., Andreasen, M. F., Nielsen, M. M., Melchior Larsen, L., Bach Knudsen, K. E., Meyer, A. S., Christensen, L. P. & Hansen, Åse Solvej, 2002, In: European Food Research and Technology. 214, 1, p. 33-42 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Chemical composition, functional properties and sensory profiling of einkorn (Triticum monococcum L.)
Løje, H., Jespersen, Birthe P Møller, Laustsen, A. M. & Hansen, Åse Solvej, 2002, In: Journal of Cereal Science. 37, p. 231-240 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
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
- 2001
- 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
- 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
- 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
- 2000
- 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
- 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
- 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
- 1999
- 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
- 1998
- 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
- 1996
- 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
- 1995
- 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
- 1994
- 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
- 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
- 1989
- 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
ID: 4241178
Most downloads
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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 -
1996
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 -
1701
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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