Åse Solvej Hansen

Åse Solvej Hansen

Associate professor emeritus, Associate Professor emeritus


  1. 1998
  2. 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 journalJournal articlepeer-review

  3. 1997
  4. Published

    Den ¤store danske encyklopædi: bd. 8

    Hansen, Åse Solvej, 1997, Danmarks Nationalleksikon. København: Danmarks Nationalleksikon

    Research output: Chapter in Book/Report/Conference proceedingEncyclopedia chapterCommunication

  5. Published

    Kost og kræft

    Hansen, Åse Solvej, 1997, In: Alimenta. 20, 5, p. 17-18 2 p.

    Research output: Contribution to journalJournal article

  6. Published

    Kvalitetsbedømmelse af groft rugmel til brødfremstilling

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

    Research output: Contribution to conferencePaperResearch

  7. 1996
  8. 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 journalJournal articlepeer-review

  9. Published

    Influence of sourdough on wheat bread quality

    Hansen, Åse Solvej, 1996. 8 p.

    Research output: Contribution to conferencePaperResearch

  10. 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 proceedingArticle in proceedingsResearch

  11. 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 conferencePaperResearch

  12. 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 proceedingArticle in proceedingsResearch

  13. Published

    Trådtrækkende bakterier i brød

    Rosenkvist, H. & Hansen, Åse Solvej, 1996, In: Alimenta. 1, p. 5-7 3 p.

    Research output: Contribution to journalJournal article

  14. 1995
  15. 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 proceedingArticle in proceedingsResearch

  16. 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 journalJournal articlepeer-review

  17. 1994
  18. 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 journalJournal articlepeer-review

  19. 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 journalJournal articlepeer-review

  20. 1989
  21. 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 journalJournal articlepeer-review

  22. 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 journalJournal articlepeer-review

  23. 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 journalJournal articlepeer-review

  24. 1987
  25. 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 journalJournal articlepeer-review

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