Wender Bredie
Professor
- 2002
- Published
Sensory meat quality and warmed-over flavour-A review
Byrne, D. V. & Bredie, Wender, 2002, Research advances in the quality of meat and meat products. Toldrá, F. (ed.). <Forlag uden navn>, p. 2-27 26 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research
- Published
Gender and handedness effects on hedonicity of laterally presented odours
Dijksterhuis, G. B., Møller, P., Bredie, Wender, Rasmussen, G. & Martens, M., 2002, In: Brain and Cognition. 50, 2, p. 272-281 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 2003
- 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 proceeding › Article in proceedings › Research
- 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
- Published
Effect of sweetener on release of flavour compounds from chewing gum
Haahr, A., Pilsgaard, C. F., Stahnke, L. H., Bredie, Wender & Refsgaard, H. H. F., 2003, Ikke angivet. edited by J. L. Quéré and P. X. Étiévant (ed.). Intercept, p. 224-227 4 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
- Published
Flavor release measurement by atmospheric pressure chemical ionization trap mass spectrometry, construction of interface and mathematical modeling of release profiles
Haarh, A., Madsen, H., Smedsgaard, J., Bredie, Wender, Stahnke, L. H. & Refsgaard, H. H. F., 2003, In: Analytical Chemistry. 75, 3, p. 655-662 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Development of sensory assessment scale for oral sensation of cold and warmth
López, I. O. & Bredie, Wender, 2003, Ikke angivet. Edited by J. L. Le Quéré and P. X. Étievant (ed.). Intercept medical publications, p. 297-300 4 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
- Published
Validity of ranking criteria in gas chromatography - olfactometry methods
Petersen, M. A., Ivanova, D., Møller, P. & Bredie, Wender, 2003, Ikke angivet. edited by J. L. Quéré and P. X. Étiévants. 224-227 (ed.). Intercept, p. 494-499 6 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
- 2004
- 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 journal › Journal article › Research › peer-review
- 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 journal › Journal article › Research › peer-review
ID: 4225563
Most downloads
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6742
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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
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Stimulus collative properties and their importance for consumer liking: a case study with novel beers
Research output: Contribution to conference › Poster › Research
Published -
3452
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Projective mapping: variations and consequences
Research output: Contribution to conference › Poster › Research
Published