Wender Bredie

Wender Bredie

Professor

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    ORCID: 0000-0001-5145-4131

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    1. Published

      Effect of green tea catechins on physical stability and sensory quality of lactose-reduced UHT milk during storage for one year

      Jansson, T., Waehrens, S. S., Rauh, V., Danielsen, Bente Pia, Sørensen, J., Bredie, Wender, Petersen, Mikael Agerlin, Ray, C. A. & Lund, Marianne N., 2019, In: International Dairy Journal. 95, p. 25-34 10 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    2. Published

      Best-worst scaling: an introduction and initial comparison with monadic rating for preference elicitation with food products

      Jaeger, S. R., Jørgensen, A. S., Aaslyng, M. D. & Bredie, Wender, 2008, In: Food Quality and Preference. 19, 6, p. 579-588 10 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    3. Published

      Best-worst scaling: a critical introduction and discussion of its future in sensory and consumer research

      Jaeger, S. R., Cardello, A. V., Lesher, L. L., Aaslyng, M. & Bredie, Wender, 2007. 1 p.

      Research output: Contribution to conference › Conference abstract for conference › Research

    4. Published

      Expanding the terpene biosynthetic code with non-canonical 16 carbon atom building blocks

      Ignea, C., Raadam, Morten Hessellund, Koutsaviti, A., Zhao, Yong, Duan, Yaotao, Harizani, M., Miettinen, Karel, Georgantea, P., Rosenfeldt, M., Viejo-Ledesma, S. E., Petersen, Mikael Agerlin, Bredie, Wender, Stærk, Dan, Roussis, V., Ioannou, E. & Kampranis, Sotirios, 2022, In: Nature Communications. 13, 16 p., 5188.

      Research output: Contribution to journal › Journal article › Research › peer-review

    5. Published

      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, In: International Journal of Dairy Technology. 64, 1, p. 34-44 11 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    6. Published

      Acceptance of Nordic snack bars in children aged 8-11 years

      Holmer, A., Hausner, H., Reinbach, Helene Christine, Bredie, Wender & Wendin, Karin Maria Elisabet, 2012, In: Food & Nutrition Research. 56, 7 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    7. Published

      Healthy Snack Preferences in School Children

      Holmer, A., Hausner, H., Reinbach, Helene Christine, Bruun Blauert, E., Bredie, Wender & Wendin, Karin Maria Elisabet, 2010.

      Research output: Contribution to conference › Conference abstract for conference › Research › peer-review

    8. Published

      Willingness to replace animal-based products with pulses among consumers in different European countries

      Henn, Katharina, Olsen, Søren Bøye, Goddyn, H. & Bredie, Wender, 2022, In: Food Research International. 157, 9 p., 111403.

      Research output: Contribution to journal › Journal article › Research › peer-review

    9. Published

      The versatility of pulses: Are consumption and consumer perception in different European countries related to the actual climate impact of different pulse types?

      Henn, Katharina, Zhang, X., Thomsen, Marianne, Rinnan, Åsmund & Bredie, Wender, 2022, In: Future Foods. 6, 9 p., 100202.

      Research output: Contribution to journal › Journal article › Research › peer-review

    10. Published

      Identifying behavioral and attitudinal barriers and drivers to promote consumption of pulses: A quantitative survey across five European countries

      Henn, Katharina, Goddyn, H., Olsen, Søren Bøye & Bredie, Wender, 2022, In: Food Quality and Preference. 98, 104455.

      Research output: Contribution to journal › Journal article › Research › peer-review

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    ID: 4225563