Åse Solvej Hansen

Åse Solvej Hansen

Associate professor emeritus


  1. 2013
  2. Published

    Expansion profiles of wheat doughs fermented by seven commercial baker’s yeasts

    Birch, A. N., van der Berg, Franciscus Winfried J & Hansen, Åse Solvej, 2013, In: Journal of Cereal Science. 58, 2, p. 318-323 6 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. Published

    Influence of commercial baker's yeasts on bread aroma profiles

    Birch, A. N., Petersen, Mikael Agerlin, Arneborg, Nils & Hansen, Åse Solvej, 2013, In: Food Research International. 52, 1, p. 160-166 7 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  4. Published

    The aroma profile of wheat bread crumb influenced by yeast concentration and fermentation temperature

    Birch, A. N., Petersen, Mikael Agerlin & Hansen, Åse Solvej, 2013, In: Lebensmittel - Wissenschaft und Technologie. 50, 2, p. 480-488 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. Published

    Sensory profiles of cooked grains from wheat species and varieties

    Starr, G., Bredie, Wender & Hansen, Åse Solvej, 2013, In: Journal of Cereal Science. 57, 3, p. 295-303 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

ID: 4241178