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

      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

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

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

    4. 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 proceeding › Article in proceedings › Research

    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 journal › Journal article › Research › peer-review

    6. 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 proceeding › Article in proceedings › Research

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

    8. 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

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

    10. 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

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