Åse Solvej Hansen

Åse Solvej Hansen

Associate professor emeritus


  1. 2006
  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. 1 p.

    Research output: Contribution to conferencePosterResearch

  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 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

  5. 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 proceedingBook chapterResearch

  6. 2005
  7. Published

    Application of dynamic headspace technique and gas chromatography: mass spectrometry methods for bread

    Venskaityte, A., Juodeikiene, G., Hansen, Åse Solvej & Petersen, Mikael Agerlin, 2005, In: Ekologia i Technika. 13, 5, p. 182 - 186 5 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  8. 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 proceedingArticle in proceedingsResearch

  9. 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 journalJournal articleResearchpeer-review

  10. Published

    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 journalJournal articleResearchpeer-review

  11. 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

  12. 2004
  13. 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 journalJournal articleResearchpeer-review

Previous 1 2 3 4 5 6 7 8 ...10 Next

ID: 4241178