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

      Sourdough bread: chapter 183

      Hansen, Åse Solvej, 2006, Handbook of food science, technology, and engineering. Hui, Y. H. (ed.). Boca Raton: Taylor, Vol. Vol. 4. p. 1-21 21 p.

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research

    2. Published

      Generation of aroma compounds during sourdough fermentation: applied and fundamental aspects

      Hansen, Åse Solvej & Schieberle, P., 2005, In: Trends in Food Science & Technology. 16, 1-3, p. 85-94 10 p.

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

    3. Published

      Staling of wheat bread stored in modified atmosphere

      Have Rasmussen, P. & Hansen, Åse Solvej, 2001, In: Lebensmittel - Wissenschaft und Technologie. 34, p. 487-491 5 p.

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

    4. Published

      Effect of modified atmosphere packaging on staling in wheat bread

      Have Rasmussen, P. & Hansen, Åse Solvej, 1999. 1 p.

      Research output: Contribution to conference › Paper › Research

    5. 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

    6. Published

      Characterization of marama bean (Tylosema esculentum) by comparative spectroscopy: NMR, FT-Raman, FT-IR and NIR

      Holse, M., Larsen, F. H., Hansen, Åse Solvej & Engelsen, Søren Balling, 2011, In: Food Research International. 44, 1, p. 373-384 12 p.

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

    7. 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

    8. Published

      Chemical composition of marama bean (Tylosema esculentum): a wild african bean with unexploited potential

      Holse, M., Husted, Søren & Hansen, Åse Solvej, 2010, In: Journal of Food Composition and Analysis. 23, 6, p. 648-657 10 p.

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

    9. Published

      Handbook of food and beverage fermentation technology

      Hui, Y. H., Meunier-Goddik, L., Hansen, Åse Solvej, Josephsen, J., Nip, W., Stanfield, P. S. & Toldrá, F., 2004, New York: Marcel Dekker. 919 p.

      Research output: Book/Report › Book › Communication

    10. Published

      The morama bean (Tylosema esculentum): a potential crop for southern Africa

      Jackson, J. C., Duodu, K. G., Holse, M., Faria, M. D. .. L. D., Jordaan, D., Chingwaru, W., Hansen, Åse Solvej, Cencic, A., Kandawa-Schultz, M., Mpotokwane, S. M., Chimwamurombe, P., Kock, H. L. D. & Minnaar, A., 2010, In: Advances in Food and Nutrition Research. 61, 5, p. 187-246 60 p.

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

    11. 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 journal › Journal article › Research › peer-review

    12. 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 journal › Journal article › Research › peer-review

    13. Published

      Chemical composition, functional properties and sensory profiling of einkorn (Triticum monococcum L.)

      Løje, H., Jespersen, Birthe P Møller, Laustsen, A. M. & Hansen, Åse Solvej, 2002, In: Journal of Cereal Science. 37, p. 231-240 10 p.

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

    14. Published

      Changes in phytate content in whole meal wheat dough and bread fermented with phytase-active yeasts

      Mohd Noor, N. Q. I. B., Nuobariene, L., Rasmussen, S. K., Arneborg, Nils & Hansen, Åse Solvej, 2017, In: Cereal Chemistry. 94, 6, p. 922-927 6 p.

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

    15. Published

      Volatile compounds in whole meal bread crust: the effects of yeast level and fermentation temperature

      Mohd Noor, N. Q. I. B., Hansen, Åse Solvej & Petersen, Mikael Agerlin, 2016, In: Food Chemistry. 210, p. 566-576 11 p.

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

    16. Published

      Volatile compounds in crumb of whole-meal wheat bread fermented with different yeast levels and fermentation temperatures

      Mohd Noor, N. Q. I. B., Petersen, Mikael Agerlin & Hansen, Åse Solvej, 2016, In: Cereal Chemistry. 93, 2, p. 209-216 8 p.

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

    17. Published

      Proximate composition, histochemical analysis and microstructural localisation of nutrients in immature and mature seeds of marama bean (Tylosema esculentum) – an underutilised food legume

      Mosele, M. M., Hansen, Åse Solvej, Hansen, M., Schulz, Alexander & Martens, Helle Jakobe, 2011, In: Food Chemistry. 127, 4, p. 1555-1561 7 p.

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

    18. Published

      Characterisation of the arabinose-rich carbohydrate composition of immature and mature marama beans (Tylosema esculentum)

      Mosele, M. M., Hansen, Åse Solvej, Engelsen, Søren Balling, Diaz, J. V., Sørensen, I., Ulvskov, Peter, Willats, W. G. T., Blennow, Andreas & Harholt, J., 2011, In: Phytochemistry. 72, 11-12, p. 1466-1472 7 p.

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

    19. 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 conference › Paper › Research

    20. Published

      Vitamin E - in fractions of milled wheat

      Nielsen, M. H. M. & Hansen, Åse Solvej, 2007. 1 p.

      Research output: Contribution to conference › Poster › Research

    21. Published

      Phytase activity and degradation of phytic acid during rye bread making

      Nielsen, M. H. M., Damstrup, M. L., Thomsen, A. D., Rasmussen, S. K. & Hansen, Åse Solvej, 2007, In: European Food Research and Technology. 225, 2, p. 173-181 9 p.

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

    22. Published

      Phytase activity and degradation of phytic acid during rye bread making

      Nielsen, M. H. M., Damstrup, M. L., Thomsen, A. D., Rasmussen, S. K. & Hansen, Åse Solvej, 2006. 1 p.

      Research output: Contribution to conference › Poster › Research

    23. Published

      Phytase activity and degradation of phytic acid during rye bread making

      Nielsen, M. H. M., Damstrup, M. L., Thomsen, A. D., Rasmussen, S. K. & Hansen, Åse Solvej, 2006, Supplement to proceedings from LMC International Food Congress 2006: nutrigenomics and health - from vision to food. Centre for Advanced Food Studies (LMC), p. 22 1 p.

      Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research

    24. Published

      Phytase activity and degradation of phytic acid during rye bread making

      Nielsen, M. H. M., Damstrup, M. L., Thomsen, A. D., Rasmussen, S. K. & Hansen, Åse Solvej, 2006. 1 p.

      Research output: Contribution to conference › Poster › Research

    25. Published

      Phytase active yeasts isolated from bakery sourdoughs

      Nuobariene, L., Arneborg, Nils & Hansen, Åse Solvej, 2014, 9th Baltic Conference on Food Science and Technology "Food for Consumer Well-Being": FOODBALT 2014 - conference proceedings. Latvia University of Agriculture, p. 223-227 5 p. (Baltic Conference on Food Science and Technology).

      Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review

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