Wender Bredie

Wender Bredie

Professor

Member of:

    ORCID: 0000-0001-5145-4131

    Publication year:
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    1. 1999
    2. 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

    3. Published

      What is mouthfeel? sensory-rheological relationships in instant hot cocoa drinks

      Folkenberg, D. M., Bredie, Wender & Martens, M., 1999, In: Journal of Sensory Studies. 14, p. 181-195 15 p.

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

    4. 1998
    5. 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

    6. 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

    7. Published

      Sensory characterisation of the aromas generated in extruded maize and wheat flour

      Bredie, Wender, Mottram, D. S., Hassell, G. M. & Guy, R. C. E., 1998, In: Journal of Cereal Science. 28, p. 97-106 10 p.

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

    8. 1997
    9. 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

    10. 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

    11. Published

      Bitterness in flavor profiling of soft cheeses

      Bredie, Wender, Jelle, B. & Martens, M., 1997. 1 p.

      Research output: Contribution to conference › Paper › Research

    12. 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

    13. 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

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