Wender Bredie
Professor
ORCID: 0000-0001-5145-4131
11 - 12 ud af 12Pr. side: 10
- 2021
- 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
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
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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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3453
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Projective mapping: variations and consequences
Publikation: Konferencebidrag › Poster › Forskning
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