Wender Bredie

Wender Bredie

Professor

Member of:

    ORCID: 0000-0001-5145-4131

    Publication year:
    All
    1 - 50 out of 144Page size: 50
    Sort by: Title
    1. 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

    2. Published

      3D printing of a high protein yoghurt-based gel: Effect of protein enrichment and gelatine on physical and sensory properties

      Riantiningtyas, Reisya Rizki, Sager, V. F., Chow, Ching Yue, Thybo, C. D., Bredie, Wender & Ahrné, Lilia, 2021, In: Food Research International. 147, 10 p., 110517.

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

    3. Published

      A Systematic Review of Behavioural Interventions Promoting Healthy Eating among Older People

      Zhou, X., Perez-Cueto, Federico J.A., dos Santos, Q., Monteleone, E., Giboreau, A., Appleton, K. M., Bjørner, T., Bredie, Wender & Hartwell, H., 2018, In: Nutrients. 10, 2, 18 p., 128.

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

    4. Published

      A comparative study of beef quality after ageing longissimus muscle using a dry ageing bag, traditional dry ageing or vacuum package ageing

      Li, X., Babol, J., Bredie, Wender, Lange, Belinda, Tománková, J. & Lundström, K., 2014, In: Meat Science. 97, 4, p. 433-442 10 p.

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

    5. Published

      A comparative study on facially expressed emotions in response to basic tastes

      Bredie, Wender, Tan, H. S. G. & Wendin, Karin Maria Elisabet, 2014, In: Chemosensory Perception. 7, 1, p. 1-9 9 p.

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

    6. Published

      A forced-choice pictographic method to measure food texture preferences among schoolchildren

      Skouw, S., Chow, Ching Yue, Sørensen, Helle, Bech, A. C., Laureati, M., Olsen, Annemarie & Bredie, Wender, 2023, In: Food Quality and Preference. 105, 11 p., 104783.

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

    7. Published

      A review on children’s oral texture perception and preferences in foods

      Chow, Ching Yue, Skouw, S., Bech, A. C., Olsen, Annemarie & Bredie, Wender, 2024, In: Critical Reviews in Food Science and Nutrition. 64, 12, p. 3861–3879

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

    8. Published

      A review on oral tactile sensitivity: measurement techniques, influencing factors and its relation to food perception and preference

      Liu, J., Cattaneo, C., Papavasileiou, M., Methven, L. & Bredie, Wender, 2022, In: Food Quality and Preference. 100, 10 p., 104624.

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

    9. 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

    10. Published

      Adapting dysphagia meals for acceptance among a broader group of older adults

      Broge, Eva Honnens de Lichtenberg, Wendin, Karin Maria Elisabet & Bredie, Wender, 2024, In: Journal of Sensory Studies. 39, 1, 13 p., e12894.

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

    11. Published

      An investigation into between-meal food desires among hospitalised haematological cancer patients

      Okkels, S. L., Bredie, Wender, Klausen, T. W. & Beck, A. M., 2016, In: Clinical Nutrition. 35, 2, p. 440-445 6 p.

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

    12. Published

      An investigation into food choices among 5–12 years children in relation to sensory, nutritional, and healthy product cues

      Rigo, Manuela, Mohebbi, M., Keast, R., Harrison, P., Kelly, M., Olsen, Annemarie, Bredie, Wender & Russell, C. G., 2023, In: Food Quality and Preference. 111, 11 p., 104990.

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

    13. Published

      Appetite for life - maintaining appetite for foods at old and very old age

      Wendin, Karin Maria Elisabet, Bredie, Wender, Maître, I., Matullat, I., Olsson, V., Kremer, S., Giboreau, A. & Ueland, Ø., 2016, In: Menu, Journal of Food and Hospitality Research. 6, p. 25-38 14 p.

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

    14. 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

    15. 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

    16. Published

      Aroma of wheat porridge and bread-crumb is influenced by the wheat variety

      Starr, G., Hansen, Åse Solvej, Petersen, Mikael Agerlin & Bredie, Wender, 2015, In: Lebensmittel - Wissenschaft und Technologie. 63, 1, p. 590-598 9 p.

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

    17. 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

    18. Published

      Bariatric surgery leads to short-term effects on sweet taste sensitivity and hedonic evaluation of fatty food stimuli

      Nielsen, M. S., Andersen, I. N. S. K., Lange, Belinda, Ritz, C., le Roux, C. W., Schmidt, J. B., Sjödin, Anders Mikael & Bredie, Wender, 2019, In: Obesity. 27, 11, p. 1796-1804 9 p.

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

    19. 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

    20. 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

    21. 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

    22. Published

      Carbohydrate Oral Rinsing, Cycling Performance and Individual Complex Carbohydrate Taste Sensitivity

      Hartley, C., Carr, A., Roberts, S. S. H., Bredie, Wender & Keast, R. S. J., 2024, In: Nutrients. 16, 3, 17 p., 459.

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

    23. Published

      Cayenne pepper in a meal: effect of oral heat on feelings of appetite, sensory specific desires and well-being

      Andersen, B. V., Byrne, D. V., Bredie, Wender & Møller, P. M. R., 2017, In: Food Quality and Preference. 60, p. 1-8 8 p.

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

    24. Published

      Changes in orosensory perception related to aging and strategies for counteracting its influence on food preferences among older adults

      Song, X., Giacalone, D., Laugesen, S. M. B., Frøst, Michael Bom & Bredie, Wender, 2016, In: Trends in Food Science & Technology. 53, p. 49-59 11 p.

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

    25. Published

      Changes in perception and liking for everyday food odors among older adults

      Broge, Eva Honnens de Lichtenberg, Wendin, Karin Maria Elisabet, Rasmussen, Morten Arendt & Bredie, Wender, 2021, In: Food Quality and Preference. 93, 12 p., 104254.

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

    26. Published

      Characterization of Roselle calyx from different geographical origins

      Juhari, N. H. B., Bredie, Wender, Toldam-Andersen, Torben & Petersen, Mikael Agerlin, 2018, In: Food Research International. 112, p. 378-389 12 p.

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

    27. 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

    28. 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

    29. 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

    30. Published

      Comparison of manual and machine learning image processing approaches to determine fungiform papillae on the tongue

      Cattaneo, C., Liu, J., Wang, C., Pagliarini, E., Sporring, Jon & Bredie, Wender, 2020, In: Scientific Reports. 10, 15 p., 18694.

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

    31. Published

      Comparison of rapid descriptive sensory methodologies: Free-Choice Profiling, Flash Profile and modified Flash Profile

      Liu, J., Bredie, Wender, Sherman, E., Harbertson, J. F. & Heymann, H., 2018, In: Food Research International. 106, p. 892-900 9 p.

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

    32. Published

      Comparison of response formats and concurrent hedonic measures for optimal use of the EmoSensory® Wheel

      Schouteten, J. J., Gellynck, X., De Bourdeaudhuij, I., Sas, B., Bredie, Wender, Perez-Cueto, Federico J.A. & De Steur, H., 2017, In: Food Research International. 93, p. 33-42 10 p.

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

    33. Published

      Comparison of three sensory profiling methods based on consumer perception: CATA, CATA with intensity and Napping

      Reinbach, Helene Christine, Giacalone, D., Ribeiro, L. M., Bredie, Wender & Frøst, Michael Bom, 2014, In: Food Quality and Preference. 32, Part B, p. 160-166 7 p.

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

    34. 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

    35. 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

    36. Published

      Consumer concepts in new product development of local foods: traditional versus novel honeys

      Wæhrens, S. S., Bredie, Wender & Byrne, D. V., 2013, In: Food Research International. 52, 1, p. 144-152 9 p.

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

    37. Published

      Consumer perception and sensory properties of bakery products fortified with chicken protein for older adults

      Liu, J., Tetens, Inge & Bredie, Wender, 2022, In: International Journal of Gastronomy and Food Science. 27, 10 p., 100484.

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

    38. Published

      Cross-cultural differences in lingual tactile acuity, taste sensitivity phenotypical markers, and preferred oral processing behaviors

      Cattaneo, C., Liu, J., Bech, A. C., Pagliarini, E. & Bredie, Wender, 2020, In: Food Quality and Preference. 80, 10 p., 103803.

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

    39. 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

    40. Published

      Desires for beverages and liking of skin care product odors in imaginative and immersive virtual reality beach contexts

      Andersen, I. N. S. K., Kraus, A. A., Ritz, C. & Bredie, Wender, 2019, In: Food Research International. 117, p. 10-18 9 p.

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

    41. 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

    42. 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

    43. 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

    44. Published

      Development of an olfactory test method for measuring perception of everyday food odors among older adults

      Broge, Eva Honnens de Lichtenberg, Wendin, Karin Maria Elisabet, Hyldig, G. & Bredie, Wender, 2021, In: Journal of Sensory Studies. 36, 6, 16 p., e12706.

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

    45. 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

    46. 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

    47. Published

      Does FGF21 mediate the potential decrease in sweet food intake and preference following bariatric surgery?

      Nielsen, M. S., Ritz, C., Chenchar, A., Bredie, Wender, Gillum, M. P. & Sjödin, Anders Mikael, 2021, In: Nutrients. 13, 11, 10 p., 3840.

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

    48. 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

    49. Published

      Effect of processing and microstructural properties of chickpea-flours on in vitro digestion and appetite sensations

      Pälchen, K. S., Bredie, Wender, Duijsens, D., Castillo, A. I. A., Hendrickx, M., Van Loey, A., Raben, Anne & Grauwet, T., 2022, In: Food Research International. 157, 13 p., 111245.

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

    50. Published

      Effect of sequential fermentations and grape cultivars on volatile compounds and sensory profiles of Danish wines

      Liu, J., Arneborg, Nils, Toldam-Andersen, Torben, Petersen, Mikael Agerlin & Bredie, Wender, 2017, In: Journal of the Science of Food and Agriculture. 97, 11, p. 3594-3602 9 p.

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

    Previous 1 2 3 Next

    ID: 4225563