Åse Solvej Hansen
Associate professor emeritus, Associate Professor emeritus
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Kvalitetsbedømmelse af groft rugmel til brødfremstilling
Hansen, Åse Solvej & Boskov Hansen, H., 1997. 1 p.Research output: Contribution to conference › Paper › Research
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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 journal › Journal article › Research › peer-review
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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 journal › Journal article › Research › peer-review
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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 proceeding › Article in proceedings › Research
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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 proceeding › Article in proceedings › Research › peer-review
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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 proceeding › Article in proceedings › Research
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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 proceeding › Article in proceedings › Research
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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 journal › Journal article › Research › peer-review
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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 journal › Journal article › Research › peer-review
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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 proceeding › Article in proceedings › Research › peer-review
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Phytase activity and degradation of phytic acid during rye bread making
Nielsen, M. H. M., Damstrup, M. L., Thomsen, A. D., Rasmussen, S. K. & Hansen, Åse Solvej, 2006. 1 p.Research output: Contribution to conference › Poster › Research
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Phytase activity and degradation of phytic acid during rye bread making
Nielsen, M. H. M., Damstrup, M. L., Thomsen, A. D., Rasmussen, S. K. & Hansen, Åse Solvej, 2007, In: European Food Research and Technology. 225, 2, p. 173-181 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Phytase activity and degradation of phytic acid during rye bread making
Nielsen, M. H. M., Damstrup, M. L., Thomsen, A. D., Rasmussen, S. K. & 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 proceeding › Conference abstract in proceedings › Research
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Phytase activity and degradation of phytic acid during rye bread making
Nielsen, M. H. M., Damstrup, M. L., Thomsen, A. D., Rasmussen, S. K. & Hansen, Åse Solvej, 2006. 1 p.Research output: Contribution to conference › Poster › Research
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Phytase-active lactic acid bacteria from sourdoughs: isolation and identification
Nuobariene, L., Cizeikiene, D., Gradzeviciute, E., Hansen, Åse Solvej, Rasmussen, S. K., Juodeikiene, G. & Vogensen, Finn Kvist, 2015, In: Lebensmittel - Wissenschaft und Technologie. 63, 1, p. 766-772 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
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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 journal › Journal article › Research › peer-review
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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 Jakobe, 2011, In: Food Chemistry. 127, 4, p. 1555-1561 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
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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 journal › Journal article › Research › peer-review
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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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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
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Råvarekvalitet: frugt, grønsager, kartofler og korn
Hansen, Åse Solvej & Poll, L., 1998, København: Jordbrugsforlaget. 242 p.Research output: Book/Report › Book › Education
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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Vitamin E - in fractions of milled wheat
Nielsen, M. H. M. & Hansen, Åse Solvej, 2007. 1 p.Research output: Contribution to conference › Poster › Research
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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
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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
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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
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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
ID: 4241178
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Rapid high-performance liquid chromatography determination of tocopherols and tocotrienols in cereals
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
1981
downloads
Stability of vitamin E in wheat flour and whole wheat flour during storage
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
1688
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Phytase active yeasts isolated from bakery sourdoughs
Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review
Published