Wender Bredie

Wender Bredie

Professor

Member of:


    1. 1992
    2. Enterohemorragische Escherichia coli O157:H7, een onderschatte voedselpathogeen? Een literatuuroverzicht.

      Bredie, Wender, de Boer, E. & Wernars, K., 1992, In: Tijdschrift voor Diergeneeskunde. 117, 8, p. 235-238 4 p.

      Research output: Contribution to journalReviewpeer-review

    3. Evaluation of the MPN, Anderson-Baird-Parker, Petrifilm E. coli and Fluorocult ECD method for enumeration of Escherichia coli in foods of animal origin

      Bredie, Wender & de Boer, E., 1992, In: International Journal of Food Microbiology. 16, 3, p. 197-208 12 p.

      Research output: Contribution to journalJournal articlepeer-review

    4. 1993
    5. Taste recognition threshold concentrations of styrene in oil‐in‐water emulsions and yoghurts

      Linssen, J. P. H., Janssens, A. L. G. M., Reitsma, H. C. E., Bredie, Wender & Roozen, J. P., 1993, In: Journal of the Science of Food and Agriculture. 61, 4, p. 457-462 6 p.

      Research output: Contribution to journalJournal articlepeer-review

    6. 1996
    7. Published

      Aroma volatiles from extrusion cooking of model systems containing proline and ornithine

      Bredie, Wender, Guy, R. C. E. & Mottram, D. S., 1996. 1 p.

      Research output: Contribution to conferencePaperResearch

    8. Published

      Aroma volatiles from the extrusion cooking of model systems containing proline and ornithine

      Bredie, Wender, Mottram, D. S. & Guy, R. C. E., 1996, Special publication / Royal Society of Chemistry. Taylor, A. J. & Mottram, D. S. (eds.). 197 ed. Royal Society of Chemistry, p. 221-224 4 p.

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

    9. Published

      Flavour generation in extruded cereals in relation to feedstocks and cooking conditions

      Bredie, Wender, 1996, Reading: University of Reading.

      Research output: Book/ReportPh.D. thesis

    10. 1997
    11. 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 journalJournal articlepeer-review

    12. 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 proceedingArticle in proceedingsResearch

    13. Published

      Bitterness in flavor profiling of soft cheeses

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

      Research output: Contribution to conferencePaperResearch

    14. 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 proceedingArticle in proceedingsResearch

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