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

      PH-, temperature- and time-dependent activities of endogenous endo-beta-D-Xylanase, beta-D-Xylosidase and alfa-L-Arabinofuranosidase in extracts from ungerminated rye (Secale cereale L.) grain

      Rasmussen, C. V., Boskov Hansen, H., Hansen, Åse Solvej & Melchior Larsen, L., 2001, In: Journal of Cereal Science. 34, p. 49-60 12 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    2. Published

      Trådtrækkende bakterier i brød

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

      Research output: Contribution to journal › Journal article › Communication

    3. 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

    4. 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

    5. 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

    6. 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

    7. Published

      Variation of volatile compounds among wheat varieties and landraces

      Starr, G., Petersen, Mikael Agerlin, Jespersen, Birthe P Møller & Hansen, Åse Solvej, 2015, In: Food Chemistry. 174, p. 527-537 11 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    8. 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

    9. 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

    10. Published

      Wheat varieties and bread flavour: wheat varieties used for bread making influence bread flavour

      Starr, G. & Hansen, Åse Solvej, 2015, In: BAKINGEUROPE. 2015, December, p. 36-40 5 p.

      Research output: Contribution to journal › Journal article › Communication

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    ID: 4241178