Åse Solvej Hansen

Åse Solvej Hansen

Associate professor emeritus


  1. Published

    Activity of endogenous alfa-amylase and cell-wall-degrading enzymes in germinating rye (Secale cereale L.)

    Boskov Hansen, H., Hansen, Åse Solvej & Melchior Larsen, L., 2000, VTT symposium. Simoinen, T. & Tenkanen, M. (eds.). 207 ed. Valtion teknillinen tutkimuskeskus, p. 233-237 5 p.

    Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearch

  2. Published

    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 journalJournal articleResearchpeer-review

  3. 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

  4. Published

    Antioxidant effects of phenolic rye (Secale cereale L.) extracts, monomeric hydroxycinnamates, and ferulic acid dehydrodimers on human low-density lipoproteins

    Andreasen, M. F., Landbo, A., Christensen, L. P., Hansen, Åse Solvej & Meyer, A. S., 2001, In: Journal of Agricultural and Food Chemistry. 49, 8, p. 4090-4096 7 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. Published

    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 journalJournal articleResearchpeer-review

  6. Published

    Aroma of wheat bread crumb

    Birch, A. N., Petersen, Mikael Agerlin & Hansen, Åse Solvej, 2014, In: Cereal Chemistry. 91, 2, p. 105-114 10 p.

    Research output: Contribution to journalReviewResearchpeer-review

  7. Published

    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 journalJournal articleResearchpeer-review

  8. Published

    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 proceedingArticle in proceedingsResearch

  9. Published

    Baking quality of rye, (Secale cereale)

    Boskov Hansen, H., Rasmussen, C. V., Bach Knudsen, K. E., Melchior Larsen, L. & Hansen, Åse Solvej, 1999. 1 p.

    Research output: Contribution to conferencePaperResearch

  10. Published

    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 journalJournal articleResearchpeer-review

  11. Published

    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 proceedingBook chapterEducation

  12. Published

    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 proceedingBook chapterResearch

  13. Published

    Changes in dietary fibre, phenolic acids and activity of endogenous enzymes during rye bread-making

    Boskov Hansen, H., Andreasen, M. F., Nielsen, M. M., Melchior Larsen, L., Bach Knudsen, K. E., Meyer, A. S., Christensen, L. P. & Hansen, Åse Solvej, 2002, In: European Food Research and Technology. 214, 1, p. 33-42 10 p.

    Research output: Contribution to journalJournal articleResearchpeer-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, Søren Kjærsgaard, Arneborg, Nils & Hansen, Åse Solvej, 2017, In: Cereal Chemistry. 94, 6, p. 922-927 6 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  15. 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, Jesper, 2011, In: Phytochemistry. 72, 11-12, p. 1466-1472 7 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  16. 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 journalJournal articleResearchpeer-review

  17. Published

    Chemical composition and baking quality of rye

    Boskov Hansen, H., Melchior Larsen, L. & Hansen, Åse Solvej, 1999, Ikke angivet. The Secretariat of the Danish Cereal Network, p. 86-93 8 p.

    Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearch

  18. Published

    Chemical composition and baking quality of rye

    Boskov Hansen, H., Melchior Larsen, L. & Hansen, Åse Solvej, 1999. 1 p.

    Research output: Contribution to conferencePaperResearch

  19. 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 journalJournal articleResearchpeer-review

  20. 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 journalJournal articleResearchpeer-review

  21. Published

    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 journalJournal articleResearchpeer-review

  22. 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 articleResearchpeer-review

  23. Published

    Content of phenolic acids and ferulic acid dehydrodimers in 17 rye (Secale cereale L.) varieties

    Andreasen, M. F., Christensen, L. P., Meyer, A. S. & Hansen, Åse Solvej, 2000, In: Journal of Agricultural and Food Chemistry. 48, 7, p. 2837-2842 6 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  24. 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 conferencePosterResearchpeer-review

  25. Published

    Den ¤store danske encyklopædi: bd. 8

    Hansen, Åse Solvej, 1997, Danmarks Nationalleksikon. København: Danmarks Nationalleksikon

    Research output: Chapter in Book/Report/Conference proceedingEncyclopedia chapterCommunication

  26. Published

    Effect of genotype and harvest year on dietary fibre content and baking properties of rye (Secale cereale L.) whole meal flour

    Boskov Hansen, H., Bach Knudsen, K. E. & Hansen, Åse Solvej, 2001, VTT symposium. Liukkonen, K., Kuokka, A. & Poutanen, K. (eds.). 213 ed. p. 113-115 3 p.

    Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearch

  27. Published

    Effect of modified atmosphere packaging on staling in wheat bread

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

    Research output: Contribution to conferencePaperResearch

  28. Published

    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 journalJournal articleResearchpeer-review

  29. Published

    Expansion profiles of wheat doughs fermented by seven commercial baker’s yeasts

    Birch, A. N., van der Berg, Franciscus Winfried J & Hansen, Åse Solvej, 2013, In: Journal of Cereal Science. 58, 2, p. 318-323 6 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  30. 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 articleResearchpeer-review

  31. Published

    Ferulic acid dehydrodimers in rye (Secale cereale L.)

    Andreasen, M. F., Christensen, L. P., Meyer, A. S. & Hansen, Åse Solvej, 2000, In: Journal of Cereal Science. 31, p. 303-307 5 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  32. 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 articleResearchpeer-review

  33. 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

  34. 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 articleResearchpeer-review

  35. Published

    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 proceedingArticle in proceedingsResearch

  36. 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 articleResearchpeer-review

  37. 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 journalJournal articleResearchpeer-review

  38. Published

    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 journalJournal articleResearchpeer-review

  39. 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/ReportBookCommunication

  40. 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 journalJournal articleResearchpeer-review

  41. Published

    Impact of baking on vitamin E content of pseudocereals amaranth, quinoa, and buckwheat

    Alvarez-Jubete, L., Holse, M., Hansen, Åse Solvej, Arendt, E. K. & Gallagher, E., 2009, In: Cereal Chemistry. 86, 5, p. 511-515 5 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  42. 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 articleResearchpeer-review

  43. Published

    Influence of commercial baker's yeasts on bread aroma profiles

    Birch, A. N., Petersen, Mikael Agerlin, Arneborg, Nils & Hansen, Åse Solvej, 2013, In: Food Research International. 52, 1, p. 160-166 7 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  44. Published

    Influence of sourdough on wheat bread quality

    Hansen, Åse Solvej, 1996. 8 p.

    Research output: Contribution to conferencePaperResearch

  45. Published

    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 journalJournal articleResearchpeer-review

  46. Published

    Kost og kræft

    Hansen, Åse Solvej, 1997, In: Alimenta. 20, 5, p. 17-18 2 p.

    Research output: Contribution to journalJournal articleCommunication

  47. Published

    Kvalitet af korn og mel

    Hansen, Åse Solvej, 2014, Academic Books. 75 p.

    Research output: Book/ReportBookEducation

  48. Published

    Kvalitet af korn og mel

    Hansen, Åse Solvej, 2018, Academic Books. 81 p.

    Research output: Book/ReportBookEducation

  49. Published

    Kvalitetsbedømmelse af groft rugmel til brødfremstilling

    Hansen, Åse Solvej & Boskov Hansen, H., 1997. 1 p.

    Research output: Contribution to conferencePaperResearch

  50. Published

    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 journalJournal articleResearchpeer-review

  51. Published

    Microbial population in Lithuanian spontaneous rye sourdoughs

    Digaitiene, A., Hansen, Åse Solvej, Juodeikiene, G. & Josephsen, J., 2005, In: Ekologia i Technika. 13, 5, p. 193-198 5 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  52. 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 proceedingArticle in proceedingsResearch

  53. Published

    Multiple headspace extraction - an effective method to quantify aroma compounds in bread crumb

    Birch, A. N., Hansen, Åse Solvej & Petersen, Mikael Agerlin, 2014, Flavour Science: Proceedings from XIII Weurman Flavour Research Symposium. Ferreira, V. & Lopez, R. (eds.). Elsevier, p. 379-383 5 p.

    Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearchpeer-review

  54. Published

    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 proceedingArticle in proceedingsResearch

  55. Published

    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 proceedingArticle in proceedingsResearch

  56. 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 journalJournal articleResearchpeer-review

  57. 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 journalJournal articleResearchpeer-review

  58. 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 proceedingArticle in proceedingsResearchpeer-review

  59. Published

    Phytase activity and degradation of phytic acid during rye bread making

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

    Research output: Contribution to conferencePosterResearch

  60. Published

    Phytase activity and degradation of phytic acid during rye bread making

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

    Research output: Contribution to journalJournal articleResearchpeer-review

  61. Published

    Phytase activity and degradation of phytic acid during rye bread making

    Nielsen, M. H. M., Damstrup, M. L., Thomsen, A. D., Rasmussen, Søren Kjærsgaard & 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 proceedingConference abstract in proceedingsResearch

  62. Published

    Phytase activity and degradation of phytic acid during rye bread making

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

    Research output: Contribution to conferencePosterResearch

  63. Published

    Phytase-active lactic acid bacteria from sourdoughs: isolation and identification

    Nuobariene, L., Cizeikiene, D., Gradzeviciute, E., Hansen, Åse Solvej, Rasmussen, Søren Kjærsgaard, Juodeikiene, G. & Vogensen, Finn Kvist, 2015, In: Lebensmittel - Wissenschaft und Technologie. 63, 1, p. 766-772 7 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  64. Published

    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 journalJournal articleResearchpeer-review

  65. 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 Juel, 2011, In: Food Chemistry. 127, 4, p. 1555-1561 7 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  66. Published

    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 journalJournal articleResearchpeer-review

  67. Published

    Release of hydroxycinnamic and hydroxybenzoic acids in rye by commercial plant cell wall degrading enzyme preparations

    Andreasen, M. F., Christensen, L. P., Meyer, A. S. & Hansen, Åse Solvej, 1999, In: Journal of the Science of Food and Agriculture. 79, p. 411-413 3 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  68. Published

    Rugens historie, udbredelse, anvendelse og vækst

    Hansen, Åse Solvej, 2003, In: Semper Ardens - nyhedsbrev. 8, p. 4-5 2 p.

    Research output: Contribution to journalJournal articleCommunication

  69. Published

    Råvarekvalitet: frugt, grønsager, kartofler og korn

    Hansen, Åse Solvej & Poll, L., 1998, København: Jordbrugsforlaget. 242 p.

    Research output: Book/ReportBookEducation

  70. 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 journalJournal articleResearchpeer-review

  71. Published

    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 proceedingBook chapterResearchpeer-review

  72. 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 proceedingBook chapterResearch

  73. Published

    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 proceedingBook chapterCommunication

  74. Published

    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 journalJournal articleResearchpeer-review

  75. 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 journalJournal articleResearchpeer-review

  76. Published

    Stivelse - forklistring og nedbrydning

    Hansen, Åse Solvej, 2010, Fødevarer og kvalitet: råvarer og forarbejdning. Justesen, L., Uebel, U. & Østergaard, K. (eds.). 2 ed. Nyt Teknisk Forlag, p. 390-397 8 p.

    Research output: Chapter in Book/Report/Conference proceedingBook chapterEducation

  77. 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 articleResearchpeer-review

  78. 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 journalJournal articleResearchpeer-review

  79. Published

    The aroma profile of wheat bread crumb influenced by yeast concentration and fermentation temperature

    Birch, A. N., Petersen, Mikael Agerlin & Hansen, Åse Solvej, 2013, In: Lebensmittel - Wissenschaft und Technologie. 50, 2, p. 480-488 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  80. 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 journalJournal articleResearchpeer-review

  81. 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 journalJournal articleResearchpeer-review

  82. Published

    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 journalJournal articleResearchpeer-review

  83. Published

    Triticale yield formation and quality influenced by different N fertilisation regimes

    Alarum, M., Jespersen, Birthe P Møller & Hansen, Åse Solvej, 2004, In: Agronomy Research. 2, 1, p. 3-12 10 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  84. Published

    Trådtrækkende bakterier i brød

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

    Research output: Contribution to journalJournal articleCommunication

  85. 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 journalJournal articleResearchpeer-review

  86. Published

    Vegetabilier som råvare: frugt, grønsager, kartofler og korn

    Hansen, Åse Solvej, Petersen, Mikael Agerlin & Poll, L., 2002

    Research output: Book/ReportBookEducation

  87. Published

    Vitamin E - in fractions of milled wheat

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

    Research output: Contribution to conferencePosterResearch

  88. 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 articleResearchpeer-review

  89. 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 journalJournal articleResearchpeer-review

  90. 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 journalJournal articleResearchpeer-review

  91. 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 journalJournal articleCommunication

ID: 4241178