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

      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

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

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

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

    5. Published

      Vitamin E - in fractions of milled wheat

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

      Research output: Contribution to conference › Poster › Research

    6. Published

      Vegetabilier som råvare: frugt, grønsager, kartofler og korn

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

      Research output: Book/Report › Book › Education

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

    8. Published

      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

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

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

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

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

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

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

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

    16. 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 proceeding › Book chapter › Education

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

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

    19. 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 proceeding › Book chapter › Research › peer-review

    20. 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 proceeding › Book chapter › Research

    21. 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 proceeding › Book chapter › Communication

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

    23. Published

      Råvarekvalitet: frugt, grønsager, kartofler og korn

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

      Research output: Book/Report › Book › Education

    24. 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 journal › Journal article › Communication

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

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    ID: 4241178