Wender Bredie
Professor
- Udgivet
How dish components influence older consumers’ evaluation? A study with application of conjoint analysis and eye tracking technology
Zhou, X., Perez-Cueto, Federico J.A., Ritz, C. & Bredie, Wender, 2022, I: Food Quality and Preference. 97, 9 s., 104484.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Promotion of novel plant-based dishes among older consumers using the ‘dish of the day’ as a nudging strategy in 4 EU countries
Zhou, X., Perez-Cueto, Federico J.A., dos Santos, Q., Bredie, Wender, Molla-Bauza, M. B., Rodrigues, V. M., Buch-Andersen, T., Appleton, K. M., Hemingway, A., Giboreau, A., Saulais, L., Monteleone, E., Dinnella, C. & Hartwell, H., 2019, I: Food Quality and Preference. 75, s. 260-272Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
A Systematic Review of Behavioural Interventions Promoting Healthy Eating among Older People
Zhou, X., Perez-Cueto, Federico J.A., dos Santos, Q., Monteleone, E., Giboreau, A., Appleton, K. M., Bjørner, T., Bredie, Wender & Hartwell, H., 2018, I: Nutrients. 10, 2, 18 s., 128.Publikation: Bidrag til tidsskrift › Review › Forskning › fagfællebedømt
- Udgivet
Provision of visually appetising and high-energy maize soup as an in-between meal for older consumers
Zhou, X., Hartvig, D. L., Perez-Cueto, Federico J.A. & Bredie, Wender, 2021, I: Food Quality and Preference. 88, 8 s., 104069.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Understanding liking in relation to sensory characteristics, consumer concept associations, arousal potential and "appropriateness for use" using apple juice as an application
Wæhrens, S. S., Bredie, Wender, Christensen, R. H. B. & Byrne, D. V., 2016, I: Journal of Sensory Studies. 31, 2, s. 135-142 8 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Impact of product information and repeated exposure on consumer liking, sensory perception and concept associations of local apple juice
Wæhrens, S. S., Bredie, Wender, Christensen, R. H. B. & Byrne, D. V., 2013, I: Food Research International. 52, 1, s. 91-98 8 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Consumer concepts in new product development of local foods: traditional versus novel honeys
Wæhrens, S. S., Bredie, Wender & Byrne, D. V., 2013, I: Food Research International. 52, 1, s. 144-152 9 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Appetite for life - maintaining appetite for foods at old and very old age
Wendin, Karin Maria Elisabet, Bredie, Wender, Maître, I., Matullat, I., Olsson, V., Kremer, S., Giboreau, A. & Ueland, Ø., 2016, I: Menu, Journal of Food and Hospitality Research. 6, s. 25-38 14 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Perception, liking and facially induced emotions of basic tastes
Wendin, Karin Maria Elisabet, Allesen-Holm, Bodil Helene, Tan, G. & Bredie, Wender, 2011, Perception, liking and facially induced emotions of basic tastes.Publikation: Bidrag til bog/antologi/rapport › Konferenceabstrakt i proceedings › Forskning › fagfællebedømt
- Udgivet
Do facial reactions add new dimensions to measuring sensory responses to basic tastes?
Wendin, Karin Maria Elisabet, Allesen-Holm, Bodil Helene & Bredie, Wender, 2011, I: Food Quality and Preference. 22, 4, s. 346-354 9 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
A Novel Approach to Tongue Standardization and Feature Extraction
Wang, C., Cattaneo, C., Liu, J., Bredie, Wender, Pagliarini, E. & Sporring, Jon, 2020, Medical Image Computing and Computer Assisted Intervention – MICCAI 2020: 23rd International Conference, Proceedings. Martel, A. L., Abolmaesumi, P., Stoyanov, D., Mateus, D., Zuluaga, M. A., Zhou, S. K., Racoceanu, D. & Joskowicz, L. (red.). Springer, s. 36-45 (Lecture Notes in Computer Science, Bind 12265 LNCS).Publikation: Bidrag til bog/antologi/rapport › Konferencebidrag i proceedings › Forskning › fagfællebedømt
- Udgivet
Sensory quality of drinking water produced by reverse osmosis membrane filtration followed by remineralisation
Vingerhoeds, M. H., Nijenhuis-de Vries, M. A., Ruepert, N., van der Laan, H., Bredie, Wender & Kremer, S., 2016, I: Water Research. 94, s. 42-51 10 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Volatile compounds produced during oxidation of sunflower oil emulsions and their sensory impact
Villière, A., Viau, M., Rousseau, F., Prost, C., Nissen, L. R., Bredie, Wender & Genot, C., 2006. 1 s.Publikation: Konferencebidrag › Konferenceabstrakt til konference › Forskning
- Udgivet
Human visual evoked potentials are enhanced by long-term visuo-gustatory conditioning
Viemose, I., Liljendahl, C., Laugesen, J. L., Møller, P., Bredie, Wender & Christoffersen, G. R. J., 2015, I: Chemical Senses. 40, 3, s. 269 1 s.Publikation: Bidrag til tidsskrift › Konferenceabstrakt i tidsskrift › Forskning
- Udgivet
Sensory quality of organic milk based on grazing and high ratio of legumes in the feeding ration
Vestergaard, J. S., Kristensen, T., Eriksen, J., Søegaard, K., Fretté, X. C. & Bredie, Wender, 2007. 2 s.Publikation: Konferencebidrag › Konferenceabstrakt til konference › Forskning
- Udgivet
Sensory milk properties at the farm level - the terroir dimension
Vestergaard, J. S., Kristensen, T., Søegaard, K. & Bredie, Wender, 2009, Delegate manual: 8th Pangborn Sensory Science Symposium. 1 s.Publikation: Bidrag til bog/antologi/rapport › Konferenceabstrakt i proceedings › Forskning
- Udgivet
FGF21 Is a Sugar-Induced Hormone Associated with Sweet Intake and Preference in Humans
Søberg, S., Sandholt, C. H., Z. Jespersen, N., Toft, U., L. Madsen, A., Holstein-Rønsbo, Stephanie, Grevengoed, Trisha Jean, Christensen, Karl Bang, Bredie, Wender, Potthoff, M. J., P. J. Solomon, T., Schéele, Camilla Charlotte Nielsen, Linneberg, Allan René, Jørgensen, T., Pedersen, Oluf Borbye, Hansen, Torben, Gillum, M. P. & Grarup, Niels, 2017, I: Cell Metabolism. 25, 5, s. 1045-1053 9 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Interaction between pan temperature and end point temperature on the eating quality of pork with various raw meat quality
Støier, S., Aaslyng, M. D., Lauridsen, L., Bredie, Wender & Jørgensen, A. S., 2006. 3 s.Publikation: Konferencebidrag › Paper › Forskning
- Udgivet
Influence of serving temperature on flavour perception and release of Bourbon Caturra coffee
Steen, Ida, Wæhrens, S. S., Petersen, Mikael Agerlin, Münchow, M. & Bredie, Wender, 2017, I: Food Chemistry. 219, s. 61-68 8 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Evaluation of a sensory and cognitive online training tool for odor recognition in professional coffee tasters
Steen, Ida, Münchow, M., Jensen, S., Kjaer, T. W., Waehrens, S. S. & Bredie, Wender, 2023, I: Journal of Sensory Studies. 38, 3, 20 s., e12819.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Sensory profiles of cooked grains from wheat species and varieties
Starr, G., Bredie, Wender & Hansen, Åse Solvej, 2013, I: Journal of Cereal Science. 57, 3, s. 295-303 9 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Aroma of wheat porridge and bread-crumb is influenced by the wheat variety
Starr, G., Hansen, Åse Solvej, Petersen, Mikael Agerlin & Bredie, Wender, 2015, I: Lebensmittel - Wissenschaft und Technologie. 63, 1, s. 590-598 9 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Creation of a sensory reference platform for cooked wheat grains of common and ancient wheat
Starr, G., Hansen, Åse Solvej & Bredie, Wender, 2011.Publikation: Konferencebidrag › Poster › Forskning › fagfællebedømt
- Udgivet
Sensory-Driven Development of Protein-Enriched Rye Bread and Cream Cheese for the Nutritional Demands of Older Adults
Song, X., Perez-Cueto, Federico J.A. & Bredie, Wender, 2018, I: Nutrients. 10, 8, 21 s., 1006.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Changes in orosensory perception related to aging and strategies for counteracting its influence on food preferences among older adults
Song, X., Giacalone, D., Laugesen, S. M. B., Frøst, Michael Bom & Bredie, Wender, 2016, I: Trends in Food Science & Technology. 53, s. 49-59 11 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Food Desires and Hedonic Discrimination in Virtual Reality Varying in Product–Context Appropriateness among Older Consumers
Song, X., Perez-Cueto, Federico J.A. & Bredie, Wender, 2022, I: Foods. 11, 20, 13 s., 3228.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
A forced-choice pictographic method to measure food texture preferences among schoolchildren
Skouw, S., Chow, Ching Yue, Sørensen, Helle, Bech, A. C., Laureati, M., Olsen, Annemarie & Bredie, Wender, 2023, I: Food Quality and Preference. 105, 11 s., 104783.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Comparison of response formats and concurrent hedonic measures for optimal use of the EmoSensory® Wheel
Schouteten, J. J., Gellynck, X., De Bourdeaudhuij, I., Sas, B., Bredie, Wender, Perez-Cueto, Federico J.A. & De Steur, H., 2017, I: Food Research International. 93, s. 33-42 10 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Environmental impact of meal service catering for dependent senior citizens in Danish municipalities
Saxe, H., Jensen, Jørgen Dejgård, Laugesen, S. M. B. & Bredie, Wender, 2019, I: International Journal of Life Cycle Assessment. 24, 4, s. 654-666 13 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Formulation of Heat-Induced Whey Protein Gels for Extrusion-Based 3D Printing
Sager, V. F., Munk, M. B., Hansen, M. S., Bredie, Wender & Ahrné, Lilia, 2021, I: Foods. 10, 1, 13 s., 8.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Monitoring panel performance within and between sensory experiments by multi-way analysis
Romano, R., Vestergaard, J. S., Kompany-Zareh, M. & Bredie, Wender, 2008, Book of short papers: Joint meeting of the société francophone de classification and the classification and data analysis group of Italian statistical society. 4 s.Publikation: Bidrag til bog/antologi/rapport › Konferencebidrag i proceedings › Forskning › fagfællebedømt
- Udgivet
Monitoring panel performance within and between sensory experiments by multi-way analysis
Romano, R., Vestergaard, J. S., Kompany-Zareh, M. & Bredie, Wender, 2011, Classification and multivariate analysis for complex data structures, studies in classification, data analysis, and knowledge organization. Fichet, B., Piccolo, D., Verde, R. & Vichi, M. (red.). Springer, s. 335-342 8 s. (Studies in Classification, Data Analysis, and Knowledge Organization; Nr. 6).Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › fagfællebedømt
- Udgivet
Panel performance: modelling variation in sensory profiling data by multiway analysis
Romano, R., Vestergaard, J. S. & Bredie, Wender, 2009, Delegate manual: 8th Pangborn Sensory Science Symposium. 1 s.Publikation: Bidrag til bog/antologi/rapport › Konferenceabstrakt i proceedings › Forskning
- Udgivet
An investigation into food choices among 5–12 years children in relation to sensory, nutritional, and healthy product cues
Rigo, Manuela, Mohebbi, M., Keast, R., Harrison, P., Kelly, M., Olsen, Annemarie, Bredie, Wender & Russell, C. G., 2023, I: Food Quality and Preference. 111, 11 s., 104990.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Oral somatosensory alterations and salivary dysfunction in head and neck cancer patients
Riantiningtyas, Reisya Rizki, Valenti, A., Dougkas, A., Bredie, Wender, Kwiecien, C., Bruyas, A., Giboreau, A. & Carrouel, F., 2023, I: Supportive Care in Cancer. 31, 12, 10 s., 627.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
3D printing of a high protein yoghurt-based gel: Effect of protein enrichment and gelatine on physical and sensory properties
Riantiningtyas, Reisya Rizki, Sager, V. F., Chow, Ching Yue, Thybo, C. D., Bredie, Wender & Ahrné, Lilia, 2021, I: Food Research International. 147, 10 s., 110517.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Oral-somatosensory alterations in head and neck cancer patients and food intake
Riantiningtyas, Reisya Rizki, Giboreau, A., Bruyas, A., Dougkas, A., Kwiecien, C., Carrouel, F., Pouyet, V. & Bredie, Wender, 2022, I: Current Developments in Nutrition. 6, Suppl.1 , s. 252 1 s.Publikation: Bidrag til tidsskrift › Konferenceabstrakt i tidsskrift › Forskning › fagfællebedømt
- Udgivet
Oral Somatosensory Alterations in Head and Neck Cancer Patients: An Overview of the Evidence and Causes
Riantiningtyas, Reisya Rizki, Carrouel, F., Bruyas, A., Bredie, Wender, Kwiecien, C., Giboreau, A. & Dougkas, A., 2023, I: Cancers. 15, 3, 14 s., 718.Publikation: Bidrag til tidsskrift › Review › Forskning › fagfællebedømt
- Udgivet
Interactions between oral burn, meat flavor and texture in chili spiced pork patties evaluated by time-intensity
Reinbach, Helene Christine, Meinert, L., Ballabio, D., Aaslyng, M. D., Bredie, Wender, Olsen, Karsten & Møller, P., 2007, I: Food Quality and Preference. 18, 6, s. 909-919 11 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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Comparison of three fast sensory profiling methods, check-all-that-apply (CACT), CACT with intensity rating, and Napping to study consumers' perception of eight beers
Reinbach, Helene Christine, Giacalone, D., Ribeiro, L. M., Bredie, Wender & Frøst, Michael Bom, 2012. 1 s.Publikation: Konferencebidrag › Konferenceabstrakt til konference › Forskning
- Udgivet
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, I: Food Quality and Preference. 32, Part B, s. 160-166 7 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Animal models for studying taste cell signalling
Reinbach, Helene Christine, Bredie, Wender, Lawson, M. A., Møller, P. & Brüggemann, D. A., 2010.Publikation: Konferencebidrag › Poster › Forskning
- Udgivet
Development of a sensory test method for odor measurement in a package headspace
Reinbach, Helene Christine, Allesen-Holm, Bodil Helene, Kristoffersson, L. & Bredie, Wender, 2011, I: Journal of Sensory Studies. 26, 2, s. 118-127 10 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Time-intensity evaluation of chilli spiced pork patties
Reinbach, Helene Christine, Lauridsen, L., Ballabio, D., Aaslyng, M. D., Bredie, Wender & Møller, P., 2006. 2 s.Publikation: Konferencebidrag › Konferenceabstrakt til konference › Forskning
- Udgivet
The influence of feeding crimped kernel maize silage on broiler production, nutrient digestibility and meat quality
Ranjitkar, S., Karlsson, A. H., Petersen, Mikael Agerlin, Bredie, Wender, Petersen, J. S. & Engberg, R. M., 2016, I: British Poultry Science. 57, 1, s. 93-104 12 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Flavor profiling of apple ciders from the UK and Scandinavian region
Qin, Z., Petersen, Mikael Agerlin & Bredie, Wender, 2018, I: Food Research International. 105, s. 713-723 11 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Effect of processing and microstructural properties of chickpea-flours on in vitro digestion and appetite sensations
Pälchen, K. S., Bredie, Wender, Duijsens, D., Castillo, A. I. A., Hendrickx, M., Van Loey, A., Raben, Anne & Grauwet, T., 2022, I: Food Research International. 157, 13 s., 111245.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Validity of ranking criteria in gas chromatography - olfactometry methods
Petersen, M. A., Ivanova, D., Møller, P. & Bredie, Wender, 2003, Ikke angivet. edited by J. L. Quéré and P. X. Étiévants. 224-227 (red.). Intercept, s. 494-499 6 s.Publikation: Bidrag til bog/antologi/rapport › Konferencebidrag i proceedings › Forskning
- Udgivet
Flavor release measurement from gum model system
Ovejero-López, I., Haahr, A., van der Berg, Franciscus Winfried J & Bredie, Wender, 2004, I: Journal of Argicultural and Food Chemistry. 52, 26, s. 8119-8126 8 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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Comparison of three fast sensory profiling methods, check-all-that-apply (CACT), CACT with intensity rating, and Napping to study consumers' perception of eight beers
Publikation: Konferencebidrag › Konferenceabstrakt til konference › Forskning
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Stimulus collative properties and their importance for consumer liking: a case study with novel beers
Publikation: Konferencebidrag › Poster › Forskning
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Projective mapping: variations and consequences
Publikation: Konferencebidrag › Poster › Forskning
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