Åse Solvej Hansen

Åse Solvej Hansen

Associate professor emeritus, Associate Professor emeritus


  1. 1987
  2. 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 journalJournal articlepeer-review

  3. 1989
  4. Published

    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 journalJournal articlepeer-review

  5. Published

    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 journalJournal articlepeer-review

  6. 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 journalJournal articlepeer-review

  7. 1994
  8. Published

    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 journalJournal articlepeer-review

  9. 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 journalJournal articlepeer-review

  10. 1995
  11. 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 journalJournal articlepeer-review

  12. Published

    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 proceedingArticle in proceedingsResearch

  13. 1996
  14. 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 conferencePaperResearch

  15. Published

    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 journalJournal articlepeer-review

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