Wender Bredie

Wender Bredie

Professor

Member of:


    1. 2000
    2. Published

      Odour interactions in mixtures of meat aroma components

      Bredie, Wender, Ammann, C. R. & Bult, J. H. F., 2000, Frontiers of Flavour Science. Schieberle, P. & Engel, K-H. (eds.). Deutsche Forschungsanstalt für Lebensmittelchemie, p. 220-225 5 p.

      Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearchpeer-review

    3. 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 journalJournal articlepeer-review

    4. 1999
    5. 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 journalJournal articlepeer-review

    6. 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 journalJournal articlepeer-review

    7. Published

      Matrix - flavour interactions: a sensory study with hot cocoa drinks

      Bredie, Wender, Folkenberg, D. M. & Martens, M., 1999, EUR. Escher, F. & Nüssli, J. (eds.). 19228 ed. p. 5, 7 p.

      Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearch

    8. 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 journalJournal articlepeer-review

    9. 1998
    10. Published

      Appetitlig sensorik

      Bredie, Wender, 1998, Ikke angivet. Svarre, M. (ed.). Levnedsmiddelcentret, p. 55 1 p.

      Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearch

    11. 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 journalJournal articlepeer-review

    12. 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 journalJournal articlepeer-review

    13. 1997
    14. 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 journalJournal articlepeer-review

    ID: 4225563