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

      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 proceeding › Article in proceedings › Research

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

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

    4. 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 proceeding › Article in proceedings › Research

    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

    ID: 4241178