Åse Hansen

3.3k total citations
49 papers, 2.6k citations indexed

About

Åse Hansen is a scholar working on Food Science, Nutrition and Dietetics and Plant Science. According to data from OpenAlex, Åse Hansen has authored 49 papers receiving a total of 2.6k indexed citations (citations by other indexed papers that have themselves been cited), including 29 papers in Food Science, 27 papers in Nutrition and Dietetics and 21 papers in Plant Science. Recurrent topics in Åse Hansen's work include Food composition and properties (25 papers), Fermentation and Sensory Analysis (12 papers) and Phytase and its Applications (10 papers). Åse Hansen is often cited by papers focused on Food composition and properties (25 papers), Fermentation and Sensory Analysis (12 papers) and Phytase and its Applications (10 papers). Åse Hansen collaborates with scholars based in Denmark, United Kingdom and Malaysia. Åse Hansen's co-authors include Mikael Agerlin Petersen, Peter Schieberle, Anja N. Birch, Anne S. Meyer, Mette Findal Andreasen, Lars Porskjær Christensen, Hanne Rosenquist, Hanne Boskov Hansen, Nils Arneborg and Mette Holse and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Trends in Food Science & Technology.

In The Last Decade

Åse Hansen

49 papers receiving 2.4k citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name h Career Trend Papers Cites
Åse Hansen Denmark 29 1.5k 1.4k 738 429 319 49 2.6k
Cuauhtémoc Reyes‐Moreno Mexico 29 1.2k 0.8× 1.1k 0.8× 1.0k 1.4× 331 0.8× 463 1.5× 87 2.4k
Linda Dykes United States 22 943 0.6× 975 0.7× 958 1.3× 1.0k 2.4× 330 1.0× 47 2.4k
Slađana Žilić Serbia 26 1.2k 0.8× 821 0.6× 937 1.3× 612 1.4× 354 1.1× 83 2.4k
Eva Arrigoni Switzerland 24 702 0.5× 989 0.7× 584 0.8× 440 1.0× 362 1.1× 44 1.9k
Joana Pico Canada 22 868 0.6× 644 0.5× 431 0.6× 218 0.5× 197 0.6× 47 1.4k
Concepción Vidal-Valverde Spain 43 1.8k 1.2× 1.5k 1.1× 2.2k 3.0× 463 1.1× 976 3.1× 99 4.2k
Zhao Jin United States 22 869 0.6× 391 0.3× 549 0.7× 115 0.3× 334 1.0× 54 1.5k
Luís Mojica Mexico 26 934 0.6× 506 0.4× 516 0.7× 437 1.0× 961 3.0× 75 2.3k
Manuela Giordano Italy 23 873 0.6× 352 0.3× 344 0.5× 303 0.7× 323 1.0× 49 1.3k
Artur Szwengiel Poland 23 663 0.5× 523 0.4× 318 0.4× 339 0.8× 352 1.1× 92 1.6k

Countries citing papers authored by Åse Hansen

Since Specialization
Citations

This map shows the geographic impact of Åse Hansen's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Åse Hansen with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Åse Hansen more than expected).

Fields of papers citing papers by Åse Hansen

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Åse Hansen. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Åse Hansen. The network helps show where Åse Hansen may publish in the future.

Co-authorship network of co-authors of Åse Hansen

This figure shows the co-authorship network connecting the top 25 collaborators of Åse Hansen. A scholar is included among the top collaborators of Åse Hansen based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Åse Hansen. Åse Hansen is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

20 of 20 papers shown
1.
Hansen, Åse, et al.. (2016). Volatile compounds in whole meal bread crust: The effects of yeast level and fermentation temperature. Food Chemistry. 210. 566–576. 39 indexed citations
2.
Birch, Anja N., Mikael Agerlin Petersen, & Åse Hansen. (2015). Aroma of Wheat Bread Crumb. Cereal Chemistry. 3015(1). 7–17. 37 indexed citations
3.
Birch, Anja N., Mikael Agerlin Petersen, & Åse Hansen. (2015). Aroma of Wheat Bread Crumb. Cereal Chemistry. CCHEM–6. 1 indexed citations
4.
Petersen, Mikael Agerlin, et al.. (2015). Volatile Compounds in Crumb of Whole‐Meal Wheat Bread Fermented with Different Yeast Levels and Fermentation Temperatures. Cereal Chemistry. 93(2). 209–216. 17 indexed citations
5.
Petersen, Mikael Agerlin, et al.. (2014). Variation of volatile compounds among wheat varieties and landraces. Food Chemistry. 174. 527–537. 35 indexed citations
6.
Birch, Anja N., Frans van den Berg, & Åse Hansen. (2013). Expansion profiles of wheat doughs fermented by seven commercial baker's yeasts. Journal of Cereal Science. 58(2). 318–323. 8 indexed citations
7.
Hansen, Åse, et al.. (2012). Lactic acid bacteria isolated from rye sourdoughs produce bacteriocin-like inhibitory substances active against Bacillus subtilis and fungi. Journal of Applied Microbiology. 112(4). 732–742. 57 indexed citations
8.
Hansen, Åse, et al.. (2012). Isolation and identification of phytase-active yeasts from sourdoughs. LWT. 48(2). 190–196. 30 indexed citations
9.
Hansen, Åse, et al.. (2011). Phytase-active yeasts from grain-based food and beer. Journal of Applied Microbiology. 110(6). 1370–1380. 34 indexed citations
10.
Hansen, Åse, Søren Balling Engelsen, Jerome Diaz, et al.. (2011). Characterisation of the arabinose-rich carbohydrate composition of immature and mature marama beans (Tylosema esculentum). Phytochemistry. 72(11-12). 1466–1472. 12 indexed citations
11.
Jackson, José, Kwaku G. Duodu, Mette Holse, et al.. (2010). The Morama Bean (Tylosema esculentum): A Potential Crop for Southern Africa. Advances in food and nutrition research. 61. 187–246. 42 indexed citations
12.
Holse, Mette, Flemming H. Larsen, Åse Hansen, & Søren Balling Engelsen. (2010). Characterization of marama bean (Tylosema esculentum) by comparative spectroscopy: NMR, FT-Raman, FT-IR and NIR. Food Research International. 44(1). 373–384. 37 indexed citations
13.
Thybo, Anette Kistrup, et al.. (2009). Bulk Functionality Diversification by Unsupervised Single‐Kernel Near‐Infrared (SKNIR) Sorting of Wheat. Cereal Chemistry. 86(6). 706–713. 8 indexed citations
14.
Hansen, Åse, et al.. (2008). Rapid High‐Performance Liquid Chromatography Determination of Tocopherols and Tocotrienols in Cereals. Cereal Chemistry. 85(2). 248–251. 44 indexed citations
15.
Hansen, Åse, et al.. (2004). Triticale yield formation and quality influenced by different N fertilisation regimes. Agronomy Research. 2(1). 3–12. 6 indexed citations
16.
Hansen, Hanne Boskov, Birger Lindberg Møller, Sven B. Andersen, Johannes Ravn Jørgensen, & Åse Hansen. (2004). Grain Characteristics, Chemical Composition, and Functional Properties of Rye (Secale cereale L.) As Influenced by Genotype and Harvest Year. Journal of Agricultural and Food Chemistry. 52(8). 2282–2291. 66 indexed citations
17.
Josephsen, Jytte, Lene Jespersen, Y. H. Hui, Lisbeth Meunier‐Goddik, & Åse Hansen. (2004). Starter cultures and fermented products.. Research at the University of Copenhagen (University of Copenhagen). 23–49. 7 indexed citations
18.
Hansen, Hanne Boskov, et al.. (2002). Changes in dietary fibre, phenolic acids and activity of endogenous enzymes during rye bread-making. European Food Research and Technology. 214(1). 33–42. 156 indexed citations
19.
Rasmussen, Claus, Hanne Boskov Hansen, Åse Hansen, & Lone Melchior Larsen. (2001). pH-, Temperature- and Time-dependent Activities of Endogenous Endo-β-D-Xylanase, β-D-Xylosidase and α-L-Arabinofuranosidase in Extracts from Ungerminated Rye (Secale cereale L.) Grain. Journal of Cereal Science. 34(1). 49–60. 27 indexed citations
20.
Hansen, Åse, et al.. (1993). Test Baking of Bread by Household Baking Machine. LWT. 26(2). 181–181. 3 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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