Wender Bredie

Wender Bredie

Professor

Member of:

    ORCID: 0000-0001-5145-4131

    Publication year:
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    1 - 50 out of 144Page size: 50
    1. 1992

    2. Enterohemorragische Escherichia coli O157:H7, een onderschatte voedselpathogeen? Een literatuuroverzicht.

      Bredie, Wender, de Boer, E. & Wernars, K., 1992, In: Tijdschrift voor Diergeneeskunde. 117, 8, p. 235-238 4 p.

      Research output: Contribution to journal › Review › Research › peer-review

    3. Evaluation of the MPN, Anderson-Baird-Parker, Petrifilm E. coli and Fluorocult ECD method for enumeration of Escherichia coli in foods of animal origin

      Bredie, Wender & de Boer, E., 1992, In: International Journal of Food Microbiology. 16, 3, p. 197-208 12 p.

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

    4. 1993

    5. Taste recognition threshold concentrations of styrene in oil‐in‐water emulsions and yoghurts

      Linssen, J. P. H., Janssens, A. L. G. M., Reitsma, H. C. E., Bredie, Wender & Roozen, J. P., 1993, In: Journal of the Science of Food and Agriculture. 61, 4, p. 457-462 6 p.

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

    6. 1997
    7. Published

      Aroma characteristics of extruded wheat flour and wheat starch containing added cysteine and reducing sugars

      Bredie, Wender, Hassell, G. M., Guy, R. C. E. & Mottram, D. S., 1997, In: Journal of Cereal Science. 25, p. 57-63 7 p.

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

    8. 1998
    9. Published

      Aroma volatiles generated during extrusion cooking of maize flour

      Bredie, Wender, Mottram, D. S. & Guy, R. C. E., 1998, In: Journal of Agricultural and Food Chemistry. 46, 4, p. 1479-1487 9 p.

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

    10. Published

      Sensory characterisation of the aromas generated in extruded maize and wheat flour

      Bredie, Wender, Mottram, D. S., Hassell, G. M. & Guy, R. C. E., 1998, In: Journal of Cereal Science. 28, p. 97-106 10 p.

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

    11. 1999
    12. Published

      Development of a sensory vocabulary for warmed-over flavor: part II: In chicken meat

      Byrne, D. V., Bredie, Wender & Martens, M., 1999, In: Journal of Sensory Studies. 14, p. 67-78 19 p.

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

    13. Published

      Development of a sensory vocabulary for warmed-over flavor: part I: In porcine meat

      Byrne, D. V., Bak, L. S., Bredie, Wender, Bertelsen, Grete & Martens, M., 1999, In: Journal of Sensory Studies. 14, p. 47-65 19 p.

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

    14. Published

      What is mouthfeel? sensory-rheological relationships in instant hot cocoa drinks

      Folkenberg, D. M., Bredie, Wender & Martens, M., 1999, In: Journal of Sensory Studies. 14, p. 181-195 15 p.

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

    15. 2000
    16. Published

      Flavour release of aldehydes and diacetyl in oil/water systems

      Haahr, A. -., Bredie, Wender, Stahnke, L. H., Jensen, B. & Refsgaard, H. H. F., 2000, In: Food Chemistry. 71, p. 355-362 8 p.

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

    17. Published

      Sensory profiling data studied by partial least squares regression

      Martens, M., Bredie, Wender & Martens, H., 2000, In: Food Quality and Preference. 11, p. 147-149 3 p.

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

    18. 2001
    19. Published

      Apple or mushroom sensory impact of 1-octen-3-one in an apple odour mixture

      Bredie, Wender, Ivanova, D., Müller, P. & Petersen, M., 2001, In: Food processing industry magazine. 10, p. 5-6 2 p.

      Research output: Contribution to journal › Journal article › Research

    20. Published

      Lateralization in olfaction: affection and cognition

      Møller, P., Rasmussen, G., Bredie, Wender, Dijksterhuis, G. B. & Martens, M., 2001, In: Chemical Senses. 26, p. 785 1 p.

      Research output: Contribution to journal › Conference abstract in journal › Research › peer-review

    21. Published

      Sensory and chemical analysis of cooked porcine meat patties in relation to warmed-over flavour and pre-slaughter stress

      Byrne, D. V., Bredie, Wender, Bak, L. S., Bertelsen, Grete, Martens, H. & Martens, M., 2001, In: Meat Science. 59, p. 229-249 21 p.

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

    22. Published

      Sensory panel consistency during development of a vocabulary for warmed-over flavour

      Byrne, D. V., O'Sullivan, M. G., Dijksterhuis, G. B., Bredie, Wender & Martens, M., 2001, In: Food Quality and Preference. 12, 3, p. 171-187 17 p.

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

    23. 2002
    24. Published

      Effect of temperature and pH on the generation of flavor volatiles in extrusion cooking of wheat flour

      Bredie, Wender, Mottram, D. S. & Guy, R. C. E., 2002, In: Journal of Agricultural and Food Chemistry. 50, 5, p. 1118-1125 8 p.

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

    25. Published

      Gender and handedness effects on hedonicity of laterally presented odours

      Dijksterhuis, G. B., Møller, P., Bredie, Wender, Rasmussen, G. & Martens, M., 2002, In: Brain and Cognition. 50, 2, p. 272-281 10 p.

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

    26. Published

      Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat

      Byrne, D. V., Bredie, Wender, Mottram, D. S. & Martens, M., 2002, In: Meat Science. 61, 2, p. 127-139 13 p.

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

    27. 2003
    28. Published

      Descriptive sensory profiling and physical/chemical analyses of warmed-over flavour in pork patties from carriers and non-carriers of the RN- allele

      Byrne, D. V., O'Sullivan, M. G., Bredie, Wender, Andersen, H. J. & Martens, M., 2003, In: Meat Science. 63, 2, p. 211-224 14 p.

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

    29. Published

      Flavor release measurement by atmospheric pressure chemical ionization trap mass spectrometry, construction of interface and mathematical modeling of release profiles

      Haarh, A., Madsen, H., Smedsgaard, J., Bredie, Wender, Stahnke, L. H. & Refsgaard, H. H. F., 2003, In: Analytical Chemistry. 75, 3, p. 655-662 8 p.

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

    30. 2004
    31. Published

      Flavor release measurement from gum model system

      Ovejero-López, I., Haahr, A., van der Berg, Franciscus Winfried J & Bredie, Wender, 2004, In: Journal of Argicultural and Food Chemistry. 52, 26, p. 8119-8126 8 p.

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

    32. Published

      Influence of feeding different types of roughage on the oxidative stability of milk

      Havemose, M. S., Weisbjerg, M. R., Bredie, Wender & Nielsen, J. H., 2004, In: International Dairy Journal. 14, 7, p. 563-570 8 p.

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

    33. 2005
    34. Published

      Sensory measurement of dynamic flavour intensity in ice cream with different fat levels and flavourings

      Frøst, Michael Bom, Heymann, H., Bredie, Wender, Dijksterhuis, G. B. & Martens, M., 2005, In: Food Quality and Preference. 16, 4, p. 305-314 10 p.

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

    35. Published

      Univariate and multivariate modelling of flavour release in chewing gum using time-intensity: a comparison of data analytical methods

      Ovejero-López, I., Bro, Rasmus & Bredie, Wender, 2005, In: Food Quality and Preference. 16, 4, p. 327-343 17 p.

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

    36. 2006
    37. Published

      Oxidative stability of milk influenced by fatty acids, antioxidants, and copper derived from feed

      Havemose, M. S., Weisbjerg, M. R., Bredie, Wender, Poulsen, H. D. & Nielsen, J. H., 2006, In: Journal of Dairy Science. 89, 6, p. 1970-1980 11 p.

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

    38. Published

      Preface

      Bredie, Wender & Petersen, Mikael Agerlin, 2006, In: Developments in Food Science. 43, C, p. xxi-xxiii

      Research output: Contribution to journal › Editorial › Research

    39. 2007
    40. Published

      Chemical and sensory characterisation of pan-fried pork flavour: interactions between raw meat quality, ageing and frying temperature

      Meinert, L., Andersen, L. T., Bredie, Wender, Bjergegaard, C. & Aaslyng, M. D., 2007, In: Meat Science. 75, 2, p. 229-242 14 p.

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

    41. Published

      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, In: Food Quality and Preference. 18, 6, p. 909-919 11 p.

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

    42. Published

      Measurement of volatile oxidation products from milk using solvent-assisted flavour evaporation and solid phase microextraction

      Havemose, M. S., Justesen, P., Bredie, Wender & Nielsen, J. H., 2007, In: International Dairy Journal. 17, 7, p. 746-752 7 p.

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

    43. Published

      The impact of sensory quality of pork on consumer preference

      Aaslyng, M. D., Oksama, M., Olsen, E. V., Bejerholm, C., Baltzer, M., Andersen, G., Bredie, Wender, Byrne, D. V. & Gabrielsen, G., 2007, In: Meat Science. 76, 1, p. 61-73 13 p.

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

    44. Published

      Training of a sensory panel and profiling of winter hardy and coloured carrot genotypes

      Kreutzmann, S., Thybo, A. K. & Bredie, Wender, 2007, In: Food Quality and Preference. 18, 3, p. 482-489 8 p.

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

    45. 2008
    46. 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

    47. Published

      Differential transfer of dietary flavour compounds into human breast milk

      Hausner, H., Bredie, Wender, Mølgaard, Christian, Petersen, Mikael Agerlin & Møller, P., 2008, In: Physiology & Behavior. 95, 1-2, p. 118-124 7 p.

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

    48. 2009
    49. Published

      Book review: "Practical guidelines for monitoring on-going job performance of sensory descriptive panellists" by E. Kapparis, J.C. Pfeiffer and C.C. Gilbert

      Bredie, Wender, 2009, In: Flavour & Fragrance Journal. 24, 2, p. 94-95 2 p.

      Research output: Contribution to journal › Literature review › Research

    50. Published

      Book review: "Guidelines for the motivation of sensory panels within the workplace" by E. Kapparis, J.C. Pfeiffer and C.C. Gilbert

      Bredie, Wender, 2009, In: Flavour & Fragrance Journal. 24, 2, p. 94 1 p.

      Research output: Contribution to journal › Literature review › Research

    51. Published

      Characterization of the volatile composition and variations between infant formulas and mother's milk

      Hausner, H., Philipsen, M., Skov, T. H., Petersen, Mikael Agerlin & Bredie, Wender, 2009, In: Chemosensory Perception. 2, 2, p. 79-93 15 p.

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

    52. Published

      Comparison of glucose, glucose 6-phosphate, ribose, and mannose as flavour precursors in pork: the effect of monosaccharide addition on flavour generation

      Meinert, L., Schäfer, A., Bjergegaard, C., Aaslyng, M. D. & Bredie, Wender, 2009, In: Meat Science. 81, 3, p. 419-425 7 p.

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

    53. Published

      Flavour development in pork: influence of flavour precursor concentrations in longissimus dorsi from pigs with different raw meat qualities

      Meinert, L., Tikk, K., Tikk, M., Brockhoff, P. B., Bredie, Wender, Bjergegaard, C. & Aaslyng, M. D., 2009, In: Meat Science. 81, 1, p. 255-262 8 p.

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

    54. 2010
    55. Published

      Molecular gastronomy: a new emerging scientific discipline

      Barham, P., Skibsted, Leif Horsfelt, Bredie, Wender, Frøst, Michael Bom, Møller, P., Risbo, Jens, Snitkjær, P. & Mortensen, L. M., 2010, In: Chemical Reviews. 110, 4, p. 2313-2365 53 p.

      Research output: Contribution to journal › Review › Research › peer-review

    56. Published

      Study of taste-active compounds in the water-soluble extract of mature Cheddar cheese

      Andersen, L. T., Ardö, Ylva Margareta & Bredie, Wender, 2010, In: International Dairy Journal. 20, 8, p. 528-536 9 p.

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

    57. 2011
    58. 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

    59. Published

      Development of a sensory test method for odor measurement in a package headspace

      Reinbach, Helene Christine, Allesen-Holm, Bodil Helene, Kristoffersson, L. & Bredie, Wender, 2011, In: Journal of Sensory Studies. 26, 2, p. 118-127 10 p.

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

    60. Published

      Do facial reactions add new dimensions to measuring sensory responses to basic tastes?

      Wendin, Karin Maria Elisabet, Allesen-Holm, Bodil Helene & Bredie, Wender, 2011, In: Food Quality and Preference. 22, 4, p. 346-354 9 p.

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

    61. Published

      Sensory characteristic of corn soya blend and the effects of milk protein replacement

      Kehlet, U. N., Kæstel, P., Hausner, H., Bredie, Wender & Allesen-Holm, Bodil Helene, 2011, In: African Journal of Food Science. 5, 4, p. 200-207 8 p.

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

    62. Published

      Sensory local uniqueness of Danish honeys

      Nielsen, S. S., Byrne, D. V. & Bredie, Wender, 2011, In: Food Research International. 44, 9, p. 2766-2774 9 p.

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

    63. 2012
    64. 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

    65. Published

      Confidence ellipses: a variation based on parametric bootstrapping applicable on Multiple Factor Analysis results for rapid graphical evaluation

      Dehlholm, C., Brockhoff, P. B. & Bredie, Wender, 2012, In: Food Quality and Preference. 26, 2, p. 278-280 3 p.

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

    66. Published

      Effects of repeated exposure on acceptance of initially disliked and liked Nordic snack bars in 9-11 year-old children

      Hausner, H., Hartvig, D. L., Reinbach, Helene Christine, Wendin, Karin Maria Elisabet & Bredie, Wender, 2012, In: Clinical Nutrition. 31, 1, p. 137-143 7 p.

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

    67. Published

      Rapid descriptive sensory methods – comparison of free multiple sorting, partial napping, napping, flash profiling and conventional profiling

      Dehlholm, C., Brockhoff, P. B., Meinert, L., Aaslyng, M. D. & Bredie, Wender, 2012, In: Food Quality and Preference. 26, 2, p. 267-277 11 p.

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

    68. 2013
    69. Published

      "All-In-One Test" (AI1): a rapid and easily applicable approach to consumer product testing

      Giacalone, D., Bredie, Wender & Frøst, Michael Bom, 2013, In: Food Quality and Preference. 27, 2, p. 108-119 12 p.

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

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