Wender Bredie

Wender Bredie

Professor

Member of:


    1. 2000
    2. Published

      Odorant mixture interactions in a model of meat warmed-over flavour

      Bult, J. H. F., Bredie, Wender & Roozen, J. P., 2000, EUR. Guichard, E. (ed.). 19238 ed. p. 6, 11 p.

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

    3. Published

      Flavour release of aldehydes and diacetyl in oil/water systems

      Haahr, A. -., Bredie, Wender, Stahnke, L. H., Jensen, B. & Refsgaard, H. H. F., 2000, In: Food Chemistry. 71, p. 355-362 8 p.

      Research output: Contribution to journalJournal articlepeer-review

    4. Published

      Human senses in action

      Martens, M., Bredie, Wender, Dijksterhuis, G. B., Martens, H., Köster, E. & Møller, P., 2000. 12 p.

      Research output: Contribution to conferencePaperResearch

    5. 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

    6. 2001
    7. 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 journalJournal article

    8. Published

      Sensory and chemical analysis of cooked porcine meat patties in relation to warmed-over flavour and pre-slaughter stress

      Byrne, D. V., Bredie, Wender, Bak, L. S., Bertelsen, Grete, Martens, H. & Martens, M., 2001, In: Meat Science. 59, p. 229-249 21 p.

      Research output: Contribution to journalJournal articlepeer-review

    9. Published

      Sensory panel consistency during development of a vocabulary for warmed-over flavour

      Byrne, D. V., O'Sullivan, M. G., Dijksterhuis, G. B., Bredie, Wender & Martens, M., 2001, In: Food Quality and Preference. 12, 3, p. 171-187 17 p.

      Research output: Contribution to journalJournal articlepeer-review

    10. Published

      Lateralization in olfaction: affection and cognition

      Møller, P., Rasmussen, G., Bredie, Wender, Dijksterhuis, G. B. & Martens, M., 2001, In: Chemical Senses. 26, p. 785 1 p.

      Research output: Contribution to journalConference abstract in journalpeer-review

    11. 2002
    12. Published

      Effect of temperature and pH on the generation of flavor volatiles in extrusion cooking of wheat flour

      Bredie, Wender, Mottram, D. S. & Guy, R. C. E., 2002, In: Journal of Agricultural and Food Chemistry. 50, 5, p. 1118-1125 8 p.

      Research output: Contribution to journalJournal articlepeer-review

    13. Published

      Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat

      Byrne, D. V., Bredie, Wender, Mottram, D. S. & Martens, M., 2002, In: Meat Science. 61, 2, p. 127-139 13 p.

      Research output: Contribution to journalJournal articlepeer-review

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