Wender Bredie
Professor
- 2009
- Published
Panel performance: modelling variation in sensory profiling data by multiway analysis
Romano, R., Vestergaard, J. S. & Bredie, Wender, 2009, Delegate manual: 8th Pangborn Sensory Science Symposium. 1 p.Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
- Published
Sensory milk properties at the farm level - the terroir dimension
Vestergaard, J. S., Kristensen, T., Søegaard, K. & Bredie, Wender, 2009, Delegate manual: 8th Pangborn Sensory Science Symposium. 1 p.Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
- Published
Taste sensitivity and preferences in Danish school children
Allesen-Holm, Bodil Helene, Frøst, Michael Bom & Bredie, Wender, 2009, Delegate manual: 8th Pangborn Sensory Science Symposium. 1 p.Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
- Published
The future of descriptive sensory methodology - faster and more versatile
Bredie, Wender, 2009, Delegate manual: 8th Pangborn Sensory Science Symposium. 1 p.Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
- 2008
- Published
Characterisation of aroma volatiles in human milk and infant milk formulas
Hausner, H., Philipsen, M., Skov, T. H., Petersen, Mikael Agerlin & Bredie, Wender, 2008.Research output: Contribution to conference › Conference abstract for conference › Research
- Published
Identification of Peptides and Amino Acids in Cheddar Cheese with Savoury Flavour
Andersen, L. T., Sørensen, N. K., Stahnke, L., Bredie, Wender & Ardö, Ylva Margareta, 2008. 1 p.Research output: Contribution to conference › Conference abstract for conference › Research
- Published
Monitoring panel performance within and between sensory experiments by multi-way analysis
Romano, R., Vestergaard, J. S., Kompany-Zareh, M. & Bredie, Wender, 2008, Book of short papers: Joint meeting of the société francophone de classification and the classification and data analysis group of Italian statistical society. 4 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review
- Published
The Nordic sensory food identity
Bredie, Wender, 2008.Research output: Contribution to conference › Conference abstract for conference › Research
- 2007
- 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
- Published
Differential transfer of dietary flavour compounds into human breast milk
Hausner, H., Bredie, Wender, Mølgaard, Christian & Møller, P., 2007. 1 p.Research output: Contribution to conference › Poster › Research
- Published
Savoury flavour in cheddar cheese: an introductory study of taste properties of fractionated water soluble extracts
Andersen, L. T., Bredie, Wender, Stahnke, L., Sørensen, N. K. & Ardö, Ylva Margareta, 2007. 1 p.Research output: Contribution to conference › Conference abstract for conference › Research
- Published
Savoury flavour in cheddar cheese: impact of Lactobacillus as adjunct culture on taste and peptide profile
Andersen, L. T., Bredie, Wender, Stahnke, L., Sørensen, N. K. & Ardö, Ylva Margareta, 2007. 2 p.Research output: Contribution to conference › Conference abstract for conference › Research
- Published
Sensory quality of organic milk based on grazing and high ratio of legumes in the feeding ration
Vestergaard, J. S., Kristensen, T., Eriksen, J., Søegaard, K., Fretté, X. C. & Bredie, Wender, 2007. 2 p.Research output: Contribution to conference › Conference abstract for conference › Research
- 2006
- Published
Development of a cellular assay from rats for fundamental studies on early events in taste perception
Lawson, M. A., Willumsgaard, A. D. E., Brüggemann, D. A. & Bredie, Wender, 2006, Proceedings from LMC International Food Congress 2006: nutrigenomics and health - from vision to food. p. 28 1 p. (Scandinavian Journal of Food & Nutrition; No. supplement 1, Vol. 50).Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
- Published
Interaction between pan temperature and end point temperature on the eating quality of pork with various raw meat quality
Støier, S., Aaslyng, M. D., Lauridsen, L., Bredie, Wender & Jørgensen, A. S., 2006. 3 p.Research output: Contribution to conference › Paper › Research
- Published
Is the composition of aroma compounds in human milk more diverse than in milk formulas?
Hausner, H., Bredie, Wender, Mølgaard, Christian & Møller, P., 2006, ECRO 2006. 1 p.Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
- Published
PROP status: a sensible tool for selecting the most sensitive subjects for sensory analysis?
Bredie, Wender, Lorensen, K. & Hyldig, G., 2006. 1 p.Research output: Contribution to conference › Conference abstract for conference › Research
- Published
Time-intensity evaluation of chilli spiced pork patties
Reinbach, Helene Christine, Lauridsen, L., Ballabio, D., Aaslyng, M. D., Bredie, Wender & Møller, P., 2006. 2 p.Research output: Contribution to conference › Conference abstract for conference › Research
- Published
Volatile compounds produced during oxidation of sunflower oil emulsions and their sensory impact
Villière, A., Viau, M., Rousseau, F., Prost, C., Nissen, L. R., Bredie, Wender & Genot, C., 2006. 1 p.Research output: Contribution to conference › Conference abstract for conference › Research
- 2005
- Published
Human olfactory self-adaptation for structurally-related monoterpenes
Ovejero Lopez, I., van der Berg, Franciscus Winfried J & Bredie, Wender, 2005. 1 p.Research output: Contribution to conference › Poster › Research
- Published
Human olfactory self-adaptation for structurally-related monoterpenes
Ovejero Lopez, I., van der Berg, Franciscus Winfried J & Bredie, Wender, 2005. 1 p.Research output: Contribution to conference › Poster › Research
- Published
Influence of added carbohydrates on the aroma profile of cooked pork
Lauridsen, L., Miklos, R., Schäfer, A., Aaslyng, M. D. & Bredie, Wender, 2005. 1 p.Research output: Contribution to conference › Poster › Research
- Published
Modification of bread crust flavour with enzymes and flavour precursors: poster no. 41
Bredie, Wender, Boesveld, M., Martens, M. & Dybdal, L., 2005. 1 p.Research output: Contribution to conference › Poster › Research
- Published
Modification of bread crust flavour with enzymes and flavour precursors
Bredie, Wender, Boesveld, M., Martens, M. & Dybdal, L., 2005. 1 p.Research output: Contribution to conference › Poster › Research
- Published
PARAFAC2: sensory science in multi-mode dimension; [P296]
Ovejero Lopez, I., van der Berg, Franciscus Winfried J & Bredie, Wender, 2005, Abstracts book. Elsevier, p. 1 1 p.Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
ID: 4225563
Most downloads
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6747
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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 -
3455
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Projective mapping: variations and consequences
Research output: Contribution to conference › Poster › Research
Published