Åse Solvej Hansen

Åse Solvej Hansen

Associate professor emeritus, Associate Professor emeritus

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    ORCID: 0000-0003-0383-744X

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    1. 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

    2. 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

    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

      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

    5. 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

    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. 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

    8. 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

    9. 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

    10. 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

    11. 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

    12. 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

    13. 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

    14. 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

    15. 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

    16. 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

    17. 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

    18. 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

    19. 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

    20. 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

    21. 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

    22. 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

    23. 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

    24. 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

    25. 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

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