Åse Solvej Hansen
Associate professor emeritus, Associate Professor emeritus
- 2012
- 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
- 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
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
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
- 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
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
- 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
- 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
ID: 4241178
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3482
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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 -
1995
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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 -
1699
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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