Concepedia

Åse Hansen

ÅH

40

Publications

3.2K

Citations

30

H-Index

1994

Active since

Affiliations

University of Copenhagen(Current)

Royal Agricultural University

Technical University of Denmark

Åse Hansen is an author at University of Copenhagen specializing in food chemistry, agricultural economics, and health sciences.

Top concepts

Food ChemistryHealthAgricultural EconomicsEngineeringPublic HealthFood QualityFood FermentationNutritionBiochemistryIn Vitro Fermentation

Publications per year

1994–2017

40

Publications

40

Generation of aroma compounds during sourdough fermentation: applied and fundamental aspects

Åse Hansen, Peter Schieberle · Trends in Food Science & Technology · 2005 · 371 citations

Biosynthesis, Food Fermentation, In Vitro Fermentation +6

Antioxidant Effects of Phenolic Rye (<i>Secale cereale</i> L.) Extracts, Monomeric Hydroxycinnamates, and Ferulic Acid Dehydrodimers on Human Low-Density Lipoproteins

Mette Findal Andreasen, Anne‐Katrine Landbo, Lars Porskjær Christensen et al. · Journal of Agricultural and Food Chemistry · 2001 · 246 citations

Food Chemistry, Nutrition, Phenolic Rye +14

Content of Phenolic Acids and Ferulic Acid Dehydrodimers in 17 Rye (<i>Secale </i><i>c</i><i>ereale</i> L.) Varieties

Mette Findal Andreasen, Lars Porskjær Christensen, Anne S. Meyer et al. · Journal of Agricultural and Food Chemistry · 2000 · 230 citations

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

Hanne Boskov Hansen, Mette Findal Andreasen, Maria Juul Nielsen et al. · European Food Research and Technology · 2002 · 205 citations

Food Chemistry, Nutrition, Engineering +7

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

Anja N. Birch, Mikael Agerlin Petersen, Åse Hansen · LWT · 2012 · 173 citations · Full text

Food Chemistry, Food Preservatives, Food Fermentation +15

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