Åse Solvej Hansen

Åse Solvej Hansen

Associate professor emeritus, Associate Professor emeritus

Member of:

    ORCID: 0000-0003-0383-744X

    Publication year:
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    1 - 25 out of 93Page size: 25
    1. 1987
    2. Published

      Fermentation of Rye Sourdough

      Lund, B. & Hansen, Åse Solvej, 1987, In: Ugeskrift for Jordbrug. Selected research reviews 1987, p. 47-58 12 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    3. 1989
    4. 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

    5. Published

      Flavour of Sourdough Rye Bread Crumb

      Hansen, Åse Solvej, Lund, B. & Lewis, M. J., 1989, In: Lebensmittel - Wissenschaft und Technologie. 22, p. 141-144 4 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    6. Published

      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

    7. 1994
    8. 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

    9. 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

    10. 1995
    11. 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

    12. 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

    13. 1996
    14. Published

      Ancient wheats: botanical components, technical properties and sensory qualilty

      Møller, B., Mikkelsen, L., Hansen, Åse Solvej & Munck af Rosenschøld, Lars M, 1996. 1 p.

      Research output: Contribution to conference › Paper › Research

    15. 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

    16. Published

      Influence of sourdough on wheat bread quality

      Hansen, Åse Solvej, 1996. 8 p.

      Research output: Contribution to conference › Paper › Research

    17. 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

    18. 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

    19. 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

    20. 1997
    21. Published

      Den ¤store danske encyklopædi: bd. 8

      Hansen, Åse Solvej, 1997, Danmarks Nationalleksikon. København: Danmarks Nationalleksikon

      Research output: Chapter in Book/Report/Conference proceeding › Encyclopedia chapter › Communication

    22. Published

      Kost og kræft

      Hansen, Åse Solvej, 1997, In: Alimenta. 20, 5, p. 17-18 2 p.

      Research output: Contribution to journal › Journal article › Communication

    23. Published

      Kvalitetsbedømmelse af groft rugmel til brødfremstilling

      Hansen, Åse Solvej & Boskov Hansen, H., 1997. 1 p.

      Research output: Contribution to conference › Paper › Research

    24. 1998
    25. Published

      Råvarekvalitet: frugt, grønsager, kartofler og korn

      Hansen, Åse Solvej & Poll, L., 1998, København: Jordbrugsforlaget. 242 p.

      Research output: Book/Report › Book › Education

    26. Published

      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

    27. 1999
    28. Published

      Baking quality of rye, (Secale cereale)

      Boskov Hansen, H., Rasmussen, C. V., Bach Knudsen, K. E., Melchior Larsen, L. & Hansen, Åse Solvej, 1999. 1 p.

      Research output: Contribution to conference › Paper › Research

    29. Published

      Chemical composition and baking quality of rye

      Boskov Hansen, H., Melchior Larsen, L. & Hansen, Åse Solvej, 1999, Ikke angivet. The Secretariat of the Danish Cereal Network, p. 86-93 8 p.

      Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research

    30. Published

      Chemical composition and baking quality of rye

      Boskov Hansen, H., Melchior Larsen, L. & Hansen, Åse Solvej, 1999. 1 p.

      Research output: Contribution to conference › Paper › Research

    31. Published

      Effect of modified atmosphere packaging on staling in wheat bread

      Have Rasmussen, P. & Hansen, Åse Solvej, 1999. 1 p.

      Research output: Contribution to conference › Paper › Research

    32. Published

      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

    33. 2000
    34. Published

      Activity of endogenous alfa-amylase and cell-wall-degrading enzymes in germinating rye (Secale cereale L.)

      Boskov Hansen, H., Hansen, Åse Solvej & Melchior Larsen, L., 2000, VTT symposium. Simoinen, T. & Tenkanen, M. (eds.). 207 ed. Valtion teknillinen tutkimuskeskus, p. 233-237 5 p.

      Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research

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