Åse Solvej Hansen

Åse Solvej Hansen

Associate professor, research and development


  1. 2018
  2. Published

    Kvalitet af korn og mel

    Hansen, Åse Solvej, 2018, Academic Books. 81 p.

    Research output: Book/ReportBookEducation

  3. 2017
  4. 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, Søren Kjærsgaard, Arneborg, Nils & Hansen, Åse Solvej, 2017, In : Cereal Chemistry. 94, 6, p. 922-927 6 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. 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 journalJournal articleResearchpeer-review

  6. 2016
  7. Published

    Volatile compounds in crumb of whole-meal wheat bread fermented with different yeast levels and fermentation temperatures

    Mohd Noor, N. Q. I. B., Petersen, Mikael Agerlin & Hansen, Åse Solvej, 2016, In : Cereal Chemistry. 93, 2, p. 209-216 8 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  8. Published

    Volatile compounds in whole meal bread crust: the effects of yeast level and fermentation temperature

    Mohd Noor, N. Q. I. B., Hansen, Åse Solvej & Petersen, Mikael Agerlin, 2016, In : Food Chemistry. 210, p. 566-576 11 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  9. 2015
  10. 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 journalJournal articleResearchpeer-review

  11. 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 journalJournal articleResearchpeer-review

  12. 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 journalJournal articleResearchpeer-review

  13. 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 journalJournal articleCommunication

  14. 2014
  15. 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 journalReviewResearchpeer-review

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