Åse Solvej Hansen
Associate professor emeritus, Associate Professor emeritus
- 1996
- Published
Flavour of sourdough wheat bread crumb
Hansen, Åse Solvej & Hansen, B., 1996, In: Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 202, p. 244-249 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Influence of sourdough on wheat bread quality
Hansen, Åse Solvej, 1996. 8 p.Research output: Contribution to conference › Paper › Research
- 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 proceeding › Article in proceedings › Research
- 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 proceeding › Article in proceedings › Research
- 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
- 1995
- Published
Contamination profiles and characterisation of Bacillus species in wheat bread and raw materials for bread production
Rosenkvist, H. & Hansen, Åse Solvej, 1995, In: International Journal of Food Microbiology. 26, p. 353-363 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Flavour compounds in rye sourdough and rye bread
Hansen, Åse Solvej, 1995, Ikke angivet. Poutanen, K. & Autio, K. (eds.). Technical Research Centre of Finland, p. 160-168 9 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
- 1994
- Published
Influence of Wheat Flour Types on the Production of Flavour Compounds in Wheat Sourdoughs
Hansen, Åse Solvej & Hansen, B., 1994, In: Journal of Cereal Science. 19, p. 185-190 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 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
- 1989
- Published
Flavour Production and Acidification of Sourdoughs in Relation to Starter Culture and Fermentation Temperature
Hansen, Åse Solvej, Lund, B. & Lewis, M. J., 1989, In: Lebensmittel - Wissenschaft und Technologie. 22, p. 145-149 5 p.Research output: Contribution to journal › Journal article › Research › peer-review
ID: 4241178
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3480
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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
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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