Wender Bredie

Wender Bredie

Professor

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    ORCID: 0000-0001-5145-4131
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    1. Lecture and oral contribution

    2. Flavour retention and release

      Bredie, Wender (Lecturer)

      7 Mar 2005

      Activity: Talk or presentation types › Lecture and oral contribution

    3. Fristende mad som vejen til en mere bæredygtig fødevareadfærd

      Bredie, Wender (Lecturer)

      1 Sep 2011

      Activity: Talk or presentation types › Lecture and oral contribution

    4. Healthy foods and sensory research

      Bredie, Wender (Lecturer)

      10 Nov 2005

      Activity: Talk or presentation types › Lecture and oral contribution

    5. Hvordan udvikler smagspræferencer sig?

      Bredie, Wender (Lecturer)

      21 Feb 2006

      Activity: Talk or presentation types › Lecture and oral contribution

    6. Hvorfor smager sødt sødt, og hvor sødt vil vi have det?

      Bredie, Wender (Lecturer)

      10 May 2007

      Activity: Talk or presentation types › Lecture and oral contribution

    7. Layered model systems for future 3D food printing - modulating food sensory properties to stimulate the desire to eat for patients

      Chow, Ching Yue (Speaker), Martin Rodriguez, R. (Other), Munk, M. B. (Other), Ahrné, Lilia (Other) & Bredie, Wender (Other)

      14 Dec 2020

      Activity: Talk or presentation types › Lecture and oral contribution

    8. Mmm Sensorik

      Bredie, Wender (Lecturer)

      2 Nov 2007

      Activity: Talk or presentation types › Lecture and oral contribution

    9. New perspectives on sensory science

      Bredie, Wender (Lecturer)

      18 Aug 2006

      Activity: Talk or presentation types › Lecture and oral contribution

    10. Opening speach

      Bredie, Wender (Lecturer)

      21 Jun 2005

      Activity: Talk or presentation types › Lecture and oral contribution

    11. PROP status: A sensible tool for selecting the most sensitive subjects for sensory analysis?

      Bredie, Wender (Lecturer)

      15 Mar 2006

      Activity: Talk or presentation types › Lecture and oral contribution

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