Åse Solvej Hansen
Associate professor emeritus, Associate Professor emeritus
- 2014
- 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
- 2011
- 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
- 2007
- Published
Vitamin E - in fractions of milled wheat
Nielsen, M. H. M. & Hansen, Åse Solvej, 2007. 1 p.Research output: Contribution to conference › Poster › Research
- 2006
- 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, 2006. 1 p.Research output: Contribution to conference › Poster › Research
- 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, 2006. 1 p.Research output: Contribution to conference › Poster › Research
- 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, 2006, Supplement to proceedings from LMC International Food Congress 2006: nutrigenomics and health - from vision to food. Centre for Advanced Food Studies (LMC), p. 22 1 p.Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
- 2005
- Published
Flavour of rye bread made with scalded flour
Petersen, Mikael Agerlin, Hansen, Åse Solvej, Venskaityte, A., Juodeikiene, G. & Sventickaite, A., 2005, Using cereal science and technology for the benefit of consumers. Cauvain, S. P., Salmon, S. & Young, L. S. (eds.). British Welding Research Association, p. 1-5 5 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
- Published
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
- 2003
- Published
Aroma production during sourdough fermentation: Applied aspects
Hansen, Åse Solvej, 2003, Ikke angivet. editor Luc de Vuyst (ed.). <Forlag uden navn>, p. 88-89 2 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
- 2001
- 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
- 2000
- 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
- 1999
- 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
- 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
- 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
- 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
- 1997
- Published
Kvalitetsbedømmelse af groft rugmel til brødfremstilling
Hansen, Åse Solvej & Boskov Hansen, H., 1997. 1 p.Research output: Contribution to conference › Paper › Research
- 1996
- 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
- Published
Influence of sourdough on wheat bread quality
Hansen, Åse Solvej, 1996. 8 p.Research output: Contribution to conference › Paper › Research
- 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
- 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
- 1995
- 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
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
Published -
1985
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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
Published -
1692
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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