Wender Bredie

Wender Bredie

Professor


  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

    Meinert, Lene, 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 articleResearchpeer-review

  8. 2006
  9. Published

    Flavour Science: Recent Advances and Trends

    Bredie, Wender & Petersen, Mikael Agerlin, 2006, Amsterdam: Elsevier. 637 p. (Development in Food Science, Vol. 43).

    Research output: Book/ReportBookResearchpeer-review

  10. Published

    Methods for artificial perception: can machine replace man?

    Bredie, Wender, Lindinger, C., Hall, G., Hansen, A., Reinders, G. & Martens, M., 2006, Flavour science: recent advances and trends. Bredie, W. L. P. & Petersen, M. A. (eds.). Amsterdam: Elsevier, p. 617-618 2 p. (Developments in Food Science, Vol. 43).

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearch

  11. Published

    Modification of bread crust flavour with enzymes and flavour precursors

    Bredie, Wender, Boesveld, M., Martens, M. & Dybdal, L., 2006, Flavour science: recent advances and trends. Bredie, W. L. P. & Petersen, M. A. (eds.). Amsterdam: Elsevier, p. 225-228 4 p. (Developments in Food Science, Vol. 43).

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearch

  12. Published

    PROP status: a sensible tool for selecting the most sensitive subjects for sensory analysis?

    Bredie, Wender, Lorensen, K. & Hyldig, G., 2006. 1 p.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

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