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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    41 - 50 out of 53Page size: 10
    1. 2000
    2. 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

    3. 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

    4. 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

    5. 1999
    6. 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

    7. 1998
    8. 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

    9. 1996
    10. 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

    11. 1995
    12. 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

    13. 1994
    14. 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

    15. 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

    16. 1989
    17. 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

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