Wender Bredie
Professor
- 2022
- Udgivet
Proposal of development of finger foods for older adults with motoric eating difficulties -a study based on creative design
Forsberg, S., Olsson, V., Bredie, Wender, Verstraelen, E., Krona, A. & Wendin, Karin Maria Elisabet, 2022, I: International Journal of Gastronomy and Food Science. 28, 12 s., 100516.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Sensory preferences and requirements amongst Swedish older adults with motoric eating difficulties
Forsberg, S., Bredie, Wender & Wendin, Karin Maria Elisabet, 2022, I: Food and Nutrition Research. 66, 12 s., 8269.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
The versatility of pulses: Are consumption and consumer perception in different European countries related to the actual climate impact of different pulse types?
Henn, Katharina, Zhang, X., Thomsen, Marianne, Rinnan, Åsmund & Bredie, Wender, 2022, I: Future Foods. 6, 9 s., 100202.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Vegetable finger foods - Preferences among older adults with motoric eating difficulties
Forsberg, S., Olsson, V., Bredie, Wender & Wendin, Karin Maria Elisabet, 2022, I: International Journal of Gastronomy and Food Science. 28, 8 s., 100528.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Willingness to replace animal-based products with pulses among consumers in different European countries
Henn, Katharina, Olsen, Søren Bøye, Goddyn, H. & Bredie, Wender, 2022, I: Food Research International. 157, 9 s., 111403.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- 2021
- 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
Changes in perception and liking for everyday food odors among older adults
Broge, Eva Honnens de Lichtenberg, Wendin, Karin Maria Elisabet, Rasmussen, Morten Arendt & Bredie, Wender, 2021, I: Food Quality and Preference. 93, 12 s., 104254.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Development of an olfactory test method for measuring perception of everyday food odors among older adults
Broge, Eva Honnens de Lichtenberg, Wendin, Karin Maria Elisabet, Hyldig, G. & Bredie, Wender, 2021, I: Journal of Sensory Studies. 36, 6, 16 s., e12706.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Does FGF21 mediate the potential decrease in sweet food intake and preference following bariatric surgery?
Nielsen, M. S., Ritz, C., Chenchar, A., Bredie, Wender, Gillum, M. P. & Sjödin, Anders Mikael, 2021, I: Nutrients. 13, 11, 10 s., 3840.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Factors associated with favorable changes in food preferences after bariatric surgery
Nielsen, M. S., Christensen, Bodil Just, Ritz, C., Holm, Lotte, Lunn, Susanne, Tækker, L., Schmidt, J. B., Bredie, Wender, Albrechtsen, Nicolai Jacob Wewer, Holst, Jens Juul, Hilbert, A., le Roux, C. W. & Sjödin, Anders Mikael, 2021, I: Obesity Surgery. 31, 8, s. 3514-3524 11 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Flavor characterization of animal hydrolysates and potential of glucosamine in flavor modulation
Bak, K. H., Waehrens, S. S., Fu, Y., Chow, Ching Yue, Petersen, Mikael Agerlin, Ruiz Carrascal, Jorge, Bredie, Wender & Lametsch, Rene, 2021, I: Foods. 10, 12, 12 s., 3008.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Flavour stability of sterilised chickpeas stored in pouches
Noordraven, L. E. C., Petersen, Mikael Agerlin, Van Loey, A. M. & Bredie, Wender, 2021, I: Current Research in Food Science. 4, s. 773-783Publikation: 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
Perception and liking of yogurts with different degrees of granularity in relation to ethnicity, preferred oral processing and lingual tactile acuity
Liu, J., Bech, A. C., Waehrens, S. S. & Bredie, Wender, 2021, I: Food Quality and Preference. 90, 8 s., 104158.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Printability, stability and sensory properties of protein-enriched 3D-printed lemon mousse for personalised in-between meals
Chow, Ching Yue, Thybo, C. D., Sager, V. F., Riantiningtyas, Reisya Rizki, Bredie, Wender & Ahrné, Lilia, 2021, I: Food Hydrocolloids. 120, 12 s., 106943.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › 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
Taste alterations and oral discomfort in patients receiving chemotherapy
Larsen, A. K., Thomsen, C., Sanden, M., Skadhauge, L. B., Anker, C. B., Mortensen, M. N. & Bredie, Wender, 2021, I: Supportive Care in Cancer. 29, s. 7431–7439Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- 2020
- 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
Comparison of manual and machine learning image processing approaches to determine fungiform papillae on the tongue
Cattaneo, C., Liu, J., Wang, C., Pagliarini, E., Sporring, Jon & Bredie, Wender, 2020, bioRxiv, 18 s.Publikation: Working paper › Preprint › Forskning
- Udgivet
Comparison of manual and machine learning image processing approaches to determine fungiform papillae on the tongue
Cattaneo, C., Liu, J., Wang, C., Pagliarini, E., Sporring, Jon & Bredie, Wender, 2020, I: Scientific Reports. 10, 15 s., 18694.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Cross-cultural differences in lingual tactile acuity, taste sensitivity phenotypical markers, and preferred oral processing behaviors
Cattaneo, C., Liu, J., Bech, A. C., Pagliarini, E. & Bredie, Wender, 2020, I: Food Quality and Preference. 80, 10 s., 103803.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Exopeptidase treatment combined with Maillard reaction modification of protein hydrolysates derived from porcine muscle and plasma: structure–taste relationship
Fu, Y., Liu, J., Zhang, W., Wæhrens, S. S., Tøstesen, M., Hansen, E. T., Bredie, Wender & Lametsch, Rene, 2020, I: Food Chemistry. 306, 9 s., 125613.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Production of Taste Enhancers from Protein Hydrolysates of Porcine Hemoglobin and Meat Using Bacillus amyloliquefaciens γ-Glutamyltranspeptidase
Li, Qian, Liu, J., De Gobba, Cristian, Zhang, L., Bredie, Wender & Lametsch, Rene, 2020, I: Journal of Agricultural and Food Chemistry. 68, 42, s. 11782-11789 8 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Stabilization of directly acidified protein drinks by single and mixed hydrocolloids - combining particle size, rheology, tribology, and sensory data
Liu, J., Pedersen, H. L., Knarreborg, L., Ipsen, Richard & Bredie, Wender, 2020, I: Food Science & Nutrition. 8, 12, s. 6433-6444 12 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- 2019
- Udgivet
Bariatric surgery leads to short-term effects on sweet taste sensitivity and hedonic evaluation of fatty food stimuli
Nielsen, M. S., Andersen, I. N. S. K., Lange, Belinda, Ritz, C., le Roux, C. W., Schmidt, J. B., Sjödin, Anders Mikael & Bredie, Wender, 2019, I: Obesity. 27, 11, s. 1796-1804 9 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
ID: 4225563
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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
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Stimulus collative properties and their importance for consumer liking: a case study with novel beers
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Projective mapping: variations and consequences
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