Åse Solvej Hansen

Åse Solvej Hansen

Associate professor emeritus


  1. 1996
  2. 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 journalJournal articleResearchpeer-review

  3. Published

    Influence of sourdough on wheat bread quality

    Hansen, Åse Solvej, 1996. 8 p.

    Research output: Contribution to conferencePaperResearch

  4. 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 proceedingArticle in proceedingsResearch

  5. 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 proceedingArticle in proceedingsResearch

  6. Published

    Trådtrækkende bakterier i brød

    Rosenkvist, H. & Hansen, Åse Solvej, 1996, In: Alimenta. 1, p. 5-7 3 p.

    Research output: Contribution to journalJournal articleCommunication

  7. 1995
  8. 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 journalJournal articleResearchpeer-review

  9. 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 proceedingArticle in proceedingsResearch

  10. 1994
  11. 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 journalJournal articleResearchpeer-review

  12. 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 journalJournal articleResearchpeer-review

  13. 1989
  14. 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 journalJournal articleResearchpeer-review

ID: 4241178