Åse Solvej Hansen
Associate professor emeritus, Associate Professor emeritus
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Application of dynamic headspace technique and gas chromatography: mass spectrometry methods for bread
Venskaityte, A., Juodeikiene, G., Hansen, Åse Solvej & Petersen, Mikael Agerlin, 2005, In: Ekologia i Technika. 13, 5, p. 182 - 186 5 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Bulk functionality diversification by unsupervised single-kernel near-infrared (SKNIR) sorting of wheat
Tønning, E., Thybo, A. K., Pedersen, L., Munck af Rosenschøld, Lars M, Hansen, Åse Solvej, Tøgersen, F. A., Engelsen, Søren Balling & Nørgaard, L., 2009, In: Cereal Chemistry. 86, 6, p. 706-713 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
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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
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Aroma of wheat porridge and bread-crumb is influenced by the wheat variety
Starr, G., Hansen, Åse Solvej, Petersen, Mikael Agerlin & Bredie, Wender, 2015, In: Lebensmittel - Wissenschaft und Technologie. 63, 1, p. 590-598 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
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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
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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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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
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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
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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
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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
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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
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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
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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
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Comparison of the volatile profiles of the crumb of gluten-free breads by DHE-GC/MS
Pico, J., Hansen, Åse Solvej & Petersen, Mikael Agerlin, 2017, In: Journal of Cereal Science. 76, p. 280-288 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Flavour of rye bread made with scalded flour
Petersen, Mikael Agerlin, Hansen, Åse Solvej, Venskaityte, A., Juodeikiene, G. & Sventickaite, A., 2005, Using cereal science and technology for the benefit of consumers. Cauvain, S. P., Salmon, S. & Young, L. S. (eds.). British Welding Research Association, p. 1-5 5 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
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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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Isolation and identification of phytase-active yeasts from sourdoughs
Nuobariene, L., Hansen, Åse Solvej & Arneborg, Nils, 2012, In: Lebensmittel - Wissenschaft und Technologie. 48, 2, p. 190-196 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Phytase-active lactic acid bacteria from sourdoughs: isolation and identification
Nuobariene, L., Cizeikiene, D., Gradzeviciute, E., Hansen, Åse Solvej, Rasmussen, S. K., Juodeikiene, G. & Vogensen, Finn Kvist, 2015, In: Lebensmittel - Wissenschaft und Technologie. 63, 1, p. 766-772 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Phytase-active yeasts from grain-based food and beer
Nuobariene, L., Hansen, Åse Solvej, Jespersen, Lene & Arneborg, Nils, 2011, In: Journal of Applied Microbiology. 110, 6, p. 1370-1380 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Vitamin E - in fractions of milled wheat
Nielsen, M. H. M. & Hansen, Åse Solvej, 2007. 1 p.Research output: Contribution to conference › Poster › Research
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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Om mel og hvordan, man får et ordentligt brød
Hansen, Åse Solvej, 2005, Ikke angivet. Oprør fra Maven, p. 1-7 7 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
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Cerealier
Hansen, Åse Solvej, 2007, Fødevarer og kvalitet: råvarer og forarbejdning. Justesen, L., Uebel, U. & Østergaard, K. (eds.). København: Nyt Teknisk Forlag, p. 316-399 84 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research
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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
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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
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Cerealier
Hansen, Åse Solvej, 2010, Fødevarer og kvalitet: råvarer og forarbejdning. Justesen, L., Uebel, U. & Østergaard, K. (eds.). 2 ed. Nyt Teknisk Forlag, p. 301-375 75 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Education
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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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Rapid high-performance liquid chromatography determination of tocopherols and tocotrienols in cereals
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
Research output: Contribution to journal › Journal article › Research › peer-review
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Phytase active yeasts isolated from bakery sourdoughs
Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review
Published