Åse Solvej Hansen

Åse Solvej Hansen

Associate professor emeritus, Associate Professor emeritus


  1. 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 articlepeer-review

  2. 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

  3. 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

  4. 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

  5. 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 articlepeer-review

  6. 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 articlepeer-review

  7. 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

  8. 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

  9. 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

  10. 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

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