Åse Solvej Hansen

Åse Solvej Hansen

Associate professor emeritus, Associate Professor emeritus

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    ORCID: 0000-0003-0383-744X

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    1. 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

    2. Published

      An optimised micro-titer plate method for characterisation of endogenous rye phytase under industrial rye bread making conditions

      Engelsen, M. M., Damstrup, M. L. & Hansen, Åse Solvej, 2008, In: European Food Research and Technology. 227, 4, p. 1009-1015 7 p.

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

    3. 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

    4. Published

      Antioxidant effects of phenolic rye (Secale cereale L.) extracts, monomeric hydroxycinnamates, and ferulic acid dehydrodimers on human low-density lipoproteins

      Andreasen, M. F., Landbo, A., Christensen, L. P., Hansen, Åse Solvej & Meyer, A. S., 2001, In: Journal of Agricultural and Food Chemistry. 49, 8, p. 4090-4096 7 p.

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

    5. 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 journal › Journal article › Research › peer-review

    6. 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 journal › Review › Research › peer-review

    7. 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 journal › Journal article › Research › peer-review

    8. Published

      Aroma production during sourdough fermentation: Applied aspects

      Hansen, Åse Solvej, 2003, Ikke angivet. editor Luc de Vuyst (ed.). <Forlag uden navn>, p. 88-89 2 p.

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

    9. 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

    10. Published

      Bulk functionality diversification by unsupervised single-kernel near-infrared (SKNIR) sorting of wheat

      Tønning, E., Thybo, A. K., Pedersen, L., Munck af Rosenschøld, Lars M, Hansen, Åse Solvej, Tøgersen, F. A., Engelsen, Søren Balling & Nørgaard, L., 2009, In: Cereal Chemistry. 86, 6, p. 706-713 8 p.

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

    11. Published

      Bælgfrugter

      Hansen, Åse Solvej, 2022, Den store bog om Fødevarer og kvalitet: Råvarer og forarbejdning. Justesen, L., Uebel, U. & Østergaard, K. (eds.). 3 ed. København: Akademisk Forlag, p. 255-272

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

    12. Published

      Cerealier

      Hansen, Åse Solvej, 2010, Fødevarer og kvalitet: råvarer og forarbejdning. Justesen, L., Uebel, U. & Østergaard, K. (eds.). 2 ed. Nyt Teknisk Forlag, p. 301-375 75 p.

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

    13. Published

      Cerealier

      Hansen, Åse Solvej, 2007, Fødevarer og kvalitet: råvarer og forarbejdning. Justesen, L., Uebel, U. & Østergaard, K. (eds.). København: Nyt Teknisk Forlag, p. 316-399 84 p.

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

    14. Published

      Changes in dietary fibre, phenolic acids and activity of endogenous enzymes during rye bread-making

      Boskov Hansen, H., Andreasen, M. F., Nielsen, M. M., Melchior Larsen, L., Bach Knudsen, K. E., Meyer, A. S., Christensen, L. P. & Hansen, Åse Solvej, 2002, In: European Food Research and Technology. 214, 1, p. 33-42 10 p.

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

    15. 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, S. K., Arneborg, Nils & Hansen, Åse Solvej, 2017, In: Cereal Chemistry. 94, 6, p. 922-927 6 p.

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

    16. 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, J., 2011, In: Phytochemistry. 72, 11-12, p. 1466-1472 7 p.

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

    17. 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 journal › Journal article › Research › peer-review

    18. 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

    19. 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

    20. Published

      Chemical composition of marama bean (Tylosema esculentum): a wild african bean with unexploited potential

      Holse, M., Husted, Søren & Hansen, Åse Solvej, 2010, In: Journal of Food Composition and Analysis. 23, 6, p. 648-657 10 p.

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

    21. Published

      Chemical composition, functional properties and sensory profiling of einkorn (Triticum monococcum L.)

      Løje, H., Jespersen, Birthe P Møller, Laustsen, A. M. & Hansen, Åse Solvej, 2002, In: Journal of Cereal Science. 37, p. 231-240 10 p.

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

    22. 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 journal › Journal article › Research › peer-review

    23. 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

    24. Published

      Content of phenolic acids and ferulic acid dehydrodimers in 17 rye (Secale cereale L.) varieties

      Andreasen, M. F., Christensen, L. P., Meyer, A. S. & Hansen, Åse Solvej, 2000, In: Journal of Agricultural and Food Chemistry. 48, 7, p. 2837-2842 6 p.

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

    25. 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 conference › Poster › Research › peer-review

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