Wender Bredie

Wender Bredie

Professor

Member of:


    1. 2005
    2. Published

      Training of a sensory panel in profiling carrots: [P220]

      Kreutzmann, S., Thybo, A. K. & Bredie, Wender, 2005, Abstracts book. Elsevier, p. 1 1 p.

      Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsResearch

    3. 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 conferencePosterResearch

    4. 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 conferencePosterResearch

    5. 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 conferencePosterResearch

    6. 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 proceedingConference abstract in proceedingsResearch

    7. Published

      Univariate and multivariate modelling of flavour release in chewing gum using time-intensity: a comparison of data analytical methods

      Ovejero-López, I., Bro, Rasmus & Bredie, Wender, 2005, In: Food Quality and Preference. 16, 4, p. 327-343 17 p.

      Research output: Contribution to journalJournal articlepeer-review

    8. 2004
    9. Published

      Influence of feeding different types of roughage on the oxidative stability of milk

      Havemose, M. S., Weisbjerg, M. R., Bredie, Wender & Nielsen, J. H., 2004, In: International Dairy Journal. 14, 7, p. 563-570 8 p.

      Research output: Contribution to journalJournal articlepeer-review

    10. Published

      Flavor release measurement from gum model system

      Ovejero-López, I., Haahr, A., van der Berg, Franciscus Winfried J & Bredie, Wender, 2004, In: Journal of Argicultural and Food Chemistry. 52, 26, p. 8119-8126 8 p.

      Research output: Contribution to journalJournal articlepeer-review

    11. 2003
    12. Published

      Stability of disulphides and furanthiols in triacylglycerol autoxidation as model for warmed-over flavour

      Bredie, Wender & Ivanova, D., 2003, Ikke angivet. edited by J. L. Quéré and P. X. Étiévants. 224-227 (ed.). Intercept, p. 494-499 3 p.

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

    13. 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 journalJournal articlepeer-review

    ID: 4225563