Wender Bredie
Professor
ORCID: 0000-0001-5145-4131
11 - 12 ud af 12Pr. side: 10
- 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
- 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
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