Wender Bredie
Professor
- 2002
- 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
- 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
- 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
- Published
Sensory meat quality and warmed-over flavour-A review
Byrne, D. V. & Bredie, Wender, 2002, Research advances in the quality of meat and meat products. Toldrá, F. (ed.). <Forlag uden navn>, p. 2-27 26 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research
- 2001
- 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
- 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
- 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
- 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
- 2000
- 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
- Published
Human senses in action
Martens, M., Bredie, Wender, Dijksterhuis, G. B., Martens, H., Köster, E. & Møller, P., 2000. 12 p.Research output: Contribution to conference › Paper › Research
ID: 4225563
Most downloads
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6742
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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
Research output: Contribution to conference › Conference abstract for conference › Research
Published -
4542
downloads
Stimulus collative properties and their importance for consumer liking: a case study with novel beers
Research output: Contribution to conference › Poster › Research
Published -
3452
downloads
Projective mapping: variations and consequences
Research output: Contribution to conference › Poster › Research
Published