Åse Solvej Hansen

Åse Solvej Hansen

Associate professor emeritus

ORCID: 0000-0003-0383-744X

Publication year:
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1 - 4 out of 4Page size: 10
  1. 2015
  2. 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

  3. Published

    Phytase-active lactic acid bacteria from sourdoughs: isolation and identification

    Nuobariene, L., Cizeikiene, D., Gradzeviciute, E., Hansen, Åse Solvej, Rasmussen, Søren Kjærsgaard, Juodeikiene, G. & Vogensen, Finn Kvist, 2015, In: Lebensmittel - Wissenschaft und Technologie. 63, 1, p. 766-772 7 p.

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

  4. Published

    Variation of volatile compounds among wheat varieties and landraces

    Starr, G., Petersen, Mikael Agerlin, Jespersen, Birthe P Møller & Hansen, Åse Solvej, 2015, In: Food Chemistry. 174, p. 527-537 11 p.

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

  5. Published

    Wheat varieties and bread flavour: wheat varieties used for bread making influence bread flavour

    Starr, G. & Hansen, Åse Solvej, 2015, In: BAKINGEUROPE. 2015, December, p. 36-40 5 p.

    Research output: Contribution to journal › Journal article › Communication

ID: 4241178