Egon Bech Hansen

Technical University of Denmark

Denmark

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Articles (22)

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Collaborators (27)

Lise Friis Christensen

Technical University of Denmark

DENMARK

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Martin Steen Mortensen

Technical University of Denmark

DENMARK

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Ali Jafarpour

Technical University of Denmark

DENMARK

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Martin Iain Bahl

Technical University of Denmark

DENMARK

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Giovanni Barone

Københavns Universitet

DENMARK

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Lene Duedahl-Olesen

Technical University of Denmark

DENMARK

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Martin Frederik Laursen

Technical University of Denmark

DENMARK

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Simon Gregersen Echers

Associate Professor at Aalborg University

Aalborg University

DENMARK

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Paolo Marcatili

Technical University of Denmark

DENMARK

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Blandine Marguerite Louise Genet

Technical University of Denmark

DENMARK

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Hang Xiao

Technical University of Denmark

DENMARK

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Saria Otani

Technical University of Denmark

DENMARK

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Michael Toft Overgaard

Professor

Aalborg University

DENMARK

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Rolf Sommer Kaas

Technical University of Denmark

DENMARK

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Francesc Guardiola

Associate Professor

University of Barcelona

SPAIN

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Betül Yesiltas

Technical University of Denmark

DENMARK

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Eddy J. Smid

Professor

Wageningen University & Research

NETHERLANDS

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Katrine Lindholm Bøgh

Technical University of Denmark

DENMARK

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Pedro Jesús García Moreno

Technical University of Denmark

DENMARK

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Ida Nynne Laforce

Technical University of Denmark

DENMARK

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Grethe Hyldig

Technical University of Denmark

DENMARK

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Radhakrishna Shetty

Technical University of Denmark

DENMARK

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Ana Sancho

Technical University of Denmark

DENMARK

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Guillermo Eduardo Sedo Molina

Technical University of Denmark

DENMARK

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Charlotte Jacobsen

Technical University of Denmark

DENMARK

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Nykola C. Jones

Aarhus University

DENMARK

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Søren Vrønning Hoffmann

Aarhus University

DENMARK

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Egon Bech Hansen

Research Interests

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Articles (22)

A homo-FRET assay for patatin-specific proteolytic activity

The impact of autolysis times prior to salting and salt concentrations on the physicochemical and sensory characteristics of Ka-pi-plaa, Thai fermented fish paste produced from beardless barb

Oral amoxicillin treatment disrupts the gut microbiome and metabolome without interfering with luminal redox potential in the intestine of Wistar Han rats

Metabolic insights of lactic acid bacteria in reducing off‐flavors and antinutrients in plant‐based fermented dairy alternatives

Analysis of genetic signatures of virulence and resistance in foodborne Staphylococcus aureus isolates from Algeria

Exploring the Diversity and Potential Use of Flower-Derived Lactic Acid Bacteria in Plant-Based Fermentation: Insights into Exo-Cellular Polysaccharide Production

Impact of processing on the sensitising capacity and cross-reactivity of cow's and camel milk proteins in a Brown Norway rat study

Lactococcus cell envelope proteases enable lactococcal growth in minimal growth media supplemented with high molecular weight proteins of plant and animal origin

Enzymatic hydrolysis and extensive heat treatment induce distinct modifications of cow's and camel milk proteins of relevance for production of infant formula

Isolation and characterization of plant-based lactic acid bacteria from spontaneously fermented foods using a new modified medium

Synergistic effect of the coculture of Leuconostoc pseudomesenteroides and Lactococcus lactis, isolated from honeybees, on the generation of plant-based dairy alternatives based on soy, pea, oat, and potato drinks

Improved ability to utilize lactose and grow in milk as a potential explanation for emergence of the novel bovine Staphylococcus aureus ST5477

Targeted hydrolysis of native potato protein: A novel workflow for obtaining hydrolysates with improved interfacial properties

Camel Milk cannot prevent the Development of Cow's Milk Allergy – A Study in Brown Norway Rats

Physical and oxidative stability of fish oil-in-water emulsions stabilized with emulsifier peptides derived from seaweed, methanotrophic bacteria and potato proteins

Hybrid Cheeses—Supplementation of Cheese with Plant-Based Ingredients for a Tasty, Nutritious and Sustainable Food Transition

Physical and Oxidative Stability of Emulsions Stabilized with Fractionated Potato Protein Hydrolysates Obtained from Starch Production Side Stream

Antioxidant peptides from alternative sources reduce lipid oxidation in 5% fish oil-in-water emulsions (pH 4) and fish oil-enriched mayonnaise

Comparative Structure Analysis of the Multi-Domain, Cell Envelope Proteases of Lactic Acid Bacteria

Editorial 14th international symposium on lactic acid bacteria (LAB14)

Selection of proteolytic LAB starter cultures for acidification of soy based dairy alternatives

Dried Raw Camel Milk Spot (“DRCMS”) as a Simple and Efficient Microsampling Method from Hot and Remote Regions for Mesophilic Aerobe Count and Lactofermentation Microbiota Activity Detection

Collaborators (27)

Lise Friis Christensen

Martin Steen Mortensen

Ali Jafarpour

Martin Iain Bahl

Giovanni Barone

Lene Duedahl-Olesen

Martin Frederik Laursen

Simon Gregersen Echers

Paolo Marcatili

Blandine Marguerite Louise Genet

Hang Xiao

Saria Otani

Michael Toft Overgaard

Rolf Sommer Kaas

Francesc Guardiola

Betül Yesiltas

Eddy J. Smid

Katrine Lindholm Bøgh

Pedro Jesús García Moreno

Ida Nynne Laforce

Grethe Hyldig

Radhakrishna Shetty

Ana Sancho

Guillermo Eduardo Sedo Molina

Charlotte Jacobsen

Nykola C. Jones

Søren Vrønning Hoffmann

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