Åse Solvej Hansen
Associate professor emeritus, Associate Professor emeritus
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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 journal › Journal article › Research › peer-review
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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 journal › Journal article › Research › peer-review
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Kvalitet af korn og mel
Hansen, Åse Solvej, 2018, Academic Books. 81 p.Research output: Book/Report › Book › Education
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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 journal › Journal article › Research › peer-review
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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
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Sourdough bread
Hansen, Åse Solvej, 2004, Handbook of food and beverage fermentation technology. Hui, Y. H., Meunier-Goddik, L., Hansen, Å. S., Josephsen, J., Nip, W-K., Stanfield, P. S. & Toldrá, F. (eds.). New York: Marcel Dekker, p. 729-755 27 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication
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Aroma production during sourdough fermentation: Applied aspects
Hansen, Åse Solvej, 2003, Ikke angivet. editor Luc de Vuyst (ed.). <Forlag uden navn>, p. 88-89 2 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
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Rugens historie, udbredelse, anvendelse og vækst
Hansen, Åse Solvej, 2003, In: Semper Ardens - nyhedsbrev. 8, p. 4-5 2 p.Research output: Contribution to journal › Journal article › Communication
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Råvarekvalitet: frugt, grønsager, kartofler og korn
Hansen, Åse Solvej & Poll, L., 1998, København: Jordbrugsforlaget. 242 p.Research output: Book/Report › Book › Education
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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 proceeding › Article in proceedings › Research
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Influence of sourdough on wheat bread quality
Hansen, Åse Solvej, 1996. 8 p.Research output: Contribution to conference › Paper › Research
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Den ¤store danske encyklopædi: bd. 8
Hansen, Åse Solvej, 1997, Danmarks Nationalleksikon. København: Danmarks NationalleksikonResearch output: Chapter in Book/Report/Conference proceeding › Encyclopedia chapter › Communication
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Kost og kræft
Hansen, Åse Solvej, 1997, In: Alimenta. 20, 5, p. 17-18 2 p.Research output: Contribution to journal › Journal article › Communication
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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 proceeding › Article in proceedings › Research
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Kvalitetsbedømmelse af groft rugmel til brødfremstilling
Hansen, Åse Solvej & Boskov Hansen, H., 1997. 1 p.Research output: Contribution to conference › Paper › Research
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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 journal › Journal article › Research › peer-review
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Effects of genotype and harvest year on content and composition of dietary fibre in rye (Secale cereale L) grain
Hansen, H. B., Rasmussen, C. V., Knudsen, K. E. B. & Hansen, Åse Solvej, 2002, In: Journal of the Science of Food and Agriculture. 83, p. 76-85 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
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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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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
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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
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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
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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
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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
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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
ID: 4241178
Most downloads
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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
downloads
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
downloads
Phytase active yeasts isolated from bakery sourdoughs
Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review
Published