Wender Bredie
Professor
ORCID: 0000-0001-5145-4131
11 - 13 ud af 13Pr. side: 10
- 2006
- Udgivet
Preface
Bredie, Wender & Petersen, Mikael Agerlin, 2006, I: Developments in Food Science. 43, C, s. xxi-xxiiiPublikation: Bidrag til tidsskrift › Leder › Forskning
- 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
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
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 -
3452
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Projective mapping: variations and consequences
Publikation: Konferencebidrag › Poster › Forskning
Udgivet