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 journalReviewResearchpeer-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 articleResearchpeer-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 articleResearchpeer-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 articleResearchpeer-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

    15. 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 proceedingArticle in proceedingsResearch

    16. Published

      Hvad vi smager og hvad vi tror om økologisk og konventionelt producerede produkter

      Martens, M., Wienberg, L., Henning, J., Laustsen, A. M. & Bredie, Wender, 1997, Ikke angivet. Levnedsmiddelcentret, p. 201 1 p.

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

    17. 1998
    18. Published

      Appetitlig sensorik

      Bredie, Wender, 1998, Ikke angivet. Svarre, M. (ed.). Levnedsmiddelcentret, p. 55 1 p.

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

    19. 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 journalJournal articleResearchpeer-review

    20. 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 journalJournal articleResearchpeer-review

    21. 1999
    22. Published

      Matrix - flavour interactions: a sensory study with hot cocoa drinks

      Bredie, Wender, Folkenberg, D. M. & Martens, M., 1999, EUR. Escher, F. & Nüssli, J. (eds.). 19228 ed. p. 5, 7 p.

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

    23. Published

      Development of a sensory vocabulary for warmed-over flavor: part I: In porcine meat

      Byrne, D. V., Bak, L. S., Bredie, Wender, Bertelsen, Grete & Martens, M., 1999, In: Journal of Sensory Studies. 14, p. 47-65 19 p.

      Research output: Contribution to journalJournal articleResearchpeer-review

    24. 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 journalJournal articleResearchpeer-review

    25. 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 journalJournal articleResearchpeer-review

    26. 2000
    27. Published

      Odour interactions in mixtures of meat aroma components

      Bredie, Wender, Ammann, C. R. & Bult, J. H. F., 2000, Frontiers of Flavour Science. Schieberle, P. & Engel, K-H. (eds.). Deutsche Forschungsanstalt für Lebensmittelchemie, p. 220-225 5 p.

      Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearchpeer-review

    28. 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

    29. 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 articleResearchpeer-review

    30. 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

    31. 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 articleResearchpeer-review

    32. 2001
    33. 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 articleResearch

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