Wender Bredie
Professor
- Udgivet
Composition of volatile compounds in bovine milk heat treated by instant infusion pasteurization and their correlation to sensory analysis
Hougaard, Anni Bygvrå, Vestergaard, J. S., Varming, C., Bredie, Wender & Ipsen, Richard, 2011, I: International Journal of Dairy Technology. 64, 1, s. 34-44 11 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Confidence ellipses: a variation based on parametric bootstrapping applicable on Multiple Factor Analysis results for rapid graphical evaluation
Dehlholm, C., Brockhoff, P. B. & Bredie, Wender, 2012, I: Food Quality and Preference. 26, 2, s. 278-280 3 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
Consumer perception and sensory properties of bakery products fortified with chicken protein for older adults
Liu, J., Tetens, Inge & Bredie, Wender, 2022, I: International Journal of Gastronomy and Food Science. 27, 10 s., 100484.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Consumer-based product profiling: Application of partial napping for sensory characterisation of Danish Beers
Giacalone, D., Ribeiro, L., Bredie, Wender & Frøst, Michael Bom, 2011.Publikation: Konferencebidrag › Poster › 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
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
Descriptive sensory profiling and physical/chemical analyses of warmed-over flavour in pork patties from carriers and non-carriers of the RN- allele
Byrne, D. V., O'Sullivan, M. G., Bredie, Wender, Andersen, H. J. & Martens, M., 2003, I: Meat Science. 63, 2, s. 211-224 14 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Desires for basic tastes, fat and hot foods following consumption of honeys
Gadegaard, S., Allesen-Holm, Bodil Helene, Bredie, Wender & Møller, P., 2009, Delegate manual: 8th Pangborn Sensory Science Symposium. 1 s.Publikation: Bidrag til bog/antologi/rapport › Konferenceabstrakt i proceedings › Forskning
- Udgivet
Desires for beverages and liking of skin care product odors in imaginative and immersive virtual reality beach contexts
Andersen, I. N. S. K., Kraus, A. A., Ritz, C. & Bredie, Wender, 2019, I: Food Research International. 117, s. 10-18 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
Publikation: Konferencebidrag › Konferenceabstrakt til konference › Forskning
Udgivet -
4542
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Stimulus collative properties and their importance for consumer liking: a case study with novel beers
Publikation: Konferencebidrag › Poster › Forskning
Udgivet -
3453
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Projective mapping: variations and consequences
Publikation: Konferencebidrag › Poster › Forskning
Udgivet