Åse Solvej Hansen

Åse Solvej Hansen

Associate professor emeritus


  1. 2018
  2. Published

    Kvalitet af korn og mel

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

    Research output: Book/ReportBookEducation

  3. 2017
  4. 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

  5. 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

  6. 2016
  7. 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

  8. 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

  9. 2015
  10. 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

  11. 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

  12. 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

  13. 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

  14. 2014
  15. 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

  16. Published

    Kvalitet af korn og mel

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

    Research output: Book/ReportBookEducation

  17. 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

  18. 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

  19. 2013
  20. 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

  21. 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

  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 journalJournal articleResearchpeer-review

  23. 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

  24. 2012
  25. 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

  26. 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

  27. 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

  28. 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

  29. 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

  30. 2011
  31. 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

  32. 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

  33. 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

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