Wender Bredie

Wender Bredie

Professor

Member of:

    ORCID: 0000-0001-5145-4131

    Publication year:
    All
    91 - 100 out of 228Page size: 10
    1. 2015
    2. Published

      Situational appropriateness of beer is influenced by product familiarity

      Giacalone, D., Frøst, Michael Bom, Bredie, Wender, Pineau, B., Hunter, D. C., Paisley, A. G., Beresford, M. K. & Jæger, S. R., 2015, In: Food Quality and Preference. 39, p. 16-27 12 p.

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

    3. Published

      Smagens fysiologi

      Bredie, Wender, Meyer, C. & Møller, P., 2015, Menneskets ernæring. Astrup, A., Bügel, S., Dyerberg, J. & Stender, S. (eds.). 4 ed. Munksgaard , p. 275-284 10 p.

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

    4. 2014
    5. Published

      (WORKSHOP) Health and quality of life in an aging population: food and beyond

      Giacalone, D., Wendin, Karin Maria Elisabet, Frøst, Michael Bom, Bredie, Wender, Kremer, S., Olsson, V., Otto, M. H., Brieghel, Signe Skjoldborg, Lindberg, U. & Risvik, E., 2014.

      Research output: Contribution to conference › Conference abstract for conference › Research

    6. Published

      A comparative study of beef quality after ageing longissimus muscle using a dry ageing bag, traditional dry ageing or vacuum package ageing

      Li, X., Babol, J., Bredie, Wender, Lange, Belinda, Tománková, J. & Lundström, K., 2014, In: Meat Science. 97, 4, p. 433-442 10 p.

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

    7. Published

      A comparative study on facially expressed emotions in response to basic tastes

      Bredie, Wender, Tan, H. S. G. & Wendin, Karin Maria Elisabet, 2014, In: Chemosensory Perception. 7, 1, p. 1-9 9 p.

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

    8. Published

      Comparison of three sensory profiling methods based on consumer perception: CATA, CATA with intensity and Napping

      Reinbach, Helene Christine, Giacalone, D., Ribeiro, L. M., Bredie, Wender & Frøst, Michael Bom, 2014, In: Food Quality and Preference. 32, Part B, p. 160-166 7 p.

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

    9. Published

      Quinine sensitivity influences the acceptance of sea-buckthorn and grapefruit juices in 9- to 11-year-old children

      Hartvig, D. L., Hausner, H., Wendin, Karin Maria Elisabet & Bredie, Wender, 2014, In: Appetite. 74, p. 70-78 9 p.

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

    10. Published

      Stimulus collative properties and consumers’ flavor preferences

      Giacalone, D., Duerlund, M., Bøegh-Petersen, J., Bredie, Wender & Frøst, Michael Bom, 2014, In: Appetite. 77, p. 20-30 11 p.

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

    11. 2013
    12. Published

      "All-In-One Test" (AI1): a rapid and easily applicable approach to consumer product testing

      Giacalone, D., Bredie, Wender & Frøst, Michael Bom, 2013, In: Food Quality and Preference. 27, 2, p. 108-119 12 p.

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

    13. Published

      Consumer concepts in new product development of local foods: traditional versus novel honeys

      Wæhrens, S. S., Bredie, Wender & Byrne, D. V., 2013, In: Food Research International. 52, 1, p. 144-152 9 p.

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

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