Wender Bredie
Professor
- 1999
- 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 proceeding › Article in proceedings › Research
- 1998
- Published
Appetitlig sensorik
Bredie, Wender, 1998, Ikke angivet. Svarre, M. (ed.). Levnedsmiddelcentret, p. 55 1 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
- 1997
- Published
Bitterness in flavor profiling of soft cheeses
Bredie, Wender, Jelle, B. & Martens, M., 1997, ECRO AChems Jasts. 22 ed. p. 650 1 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
- Published
Hvad vi smager og hvad vi tror om økologisk og konventionelt producerede produkter
Martens, M., Wienberg, L., Henning, J., Laustsen, A. M. & Bredie, Wender, 1997, Ikke angivet. Levnedsmiddelcentret, p. 201 1 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
- Published
Maillardreaktioner i levnedsmidler fra en kemisk-sensorisk indfaldsvinkel
Bredie, Wender, 1997, Ikke angivet. Levnedsmiddelcentret, p. 63 1 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
- Published
Sensory profiling: assessing panel, attribute and product variation
Bredie, Wender, Martens, M., Jelle, B., Hjort Lorenzen, L. & Budolfsen, G., 1997, Ikke angivet. Levnedsmiddelcentret, p. 199 1 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
- 1996
- Published
Aroma volatiles from the extrusion cooking of model systems containing proline and ornithine
Bredie, Wender, Mottram, D. S. & Guy, R. C. E., 1996, Special publication / Royal Society of Chemistry. Taylor, A. J. & Mottram, D. S. (eds.). 197 ed. Royal Society of Chemistry, p. 221-224 4 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
ID: 4225563
Most downloads
-
6744
downloads
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 -
3453
downloads
Projective mapping: variations and consequences
Research output: Contribution to conference › Poster › Research
Published