Wender Bredie

Wender Bredie

Professor


  1. 2023
  2. Published

    Familiarity and identification of everyday food odors in older adults and their influence on hedonic liking

    Broge, Eva Honnens de Lichtenberg, Wendin, Karin Maria Elisabet, Rasmussen, Morten Arendt & Bredie, Wender, 2023, In: Food Quality and Preference. 103, 10 p., 104715.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. Published

    Health versus environmental benefits: Does additional information influence consumer acceptance of pulse‐based spreads?

    Henn, Katharina, Reinbach, Helene Christine, Olsen, Søren Bøye, Aaslyng, M. D., Laugesen, S. M. B. & Bredie, Wender, 27 Jan 2023, In: Journal of Food Science. p. 1 15 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  4. Published

    A forced-choice pictographic method to measure food texture preferences among schoolchildren

    Skouw, S., Chow, Ching Yue, Sørensen, Helle, Bech, A. C., Laureati, M., Olsen, Annemarie & Bredie, Wender, 2023, In: Food Quality and Preference. 105, 11 p., 104783.

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. 2022
  6. E-pub ahead of print

    A review on children’s oral texture perception and preferences in foods

    Chow, Ching Yue, Skouw, S., Bech, A. C., Olsen, Annemarie & Bredie, Wender, 2022, (E-pub ahead of print) In: Critical Reviews in Food Science and Nutrition.

    Research output: Contribution to journalReviewResearchpeer-review

  7. Published

    Perceptions and Attitudes about Eating with the Fingers-An Explorative Study among Older Adults with Motoric Eating Difficulties, Relatives and Professional Caregivers

    Forsberg, S., Westergren, A., Wendin, Karin Maria Elisabet, Rothenberg, E., Bredie, Wender & Nyberg, M., 2022, In: Journal of Nutrition in Gerontology and Geriatrics. 41, 1, p. 65-91

    Research output: Contribution to journalJournal articleResearchpeer-review

  8. Published

    Proposal of development of finger foods for older adults with motoric eating difficulties -a study based on creative design

    Forsberg, S., Olsson, V., Bredie, Wender, Verstraelen, E., Krona, A. & Wendin, Karin Maria Elisabet, 2022, In: International Journal of Gastronomy and Food Science. 28, 12 p., 100516.

    Research output: Contribution to journalJournal articleResearchpeer-review

  9. Published

    Sensory preferences and requirements amongst Swedish older adults with motoric eating difficulties

    Forsberg, S., Bredie, Wender & Wendin, Karin Maria Elisabet, 2022, In: Food and Nutrition Research. 66, 12 p., 8269.

    Research output: Contribution to journalJournal articleResearchpeer-review

  10. Published

    Vegetable finger foods - Preferences among older adults with motoric eating difficulties

    Forsberg, S., Olsson, V., Bredie, Wender & Wendin, Karin Maria Elisabet, 2022, In: International Journal of Gastronomy and Food Science. 28, 8 p., 100528.

    Research output: Contribution to journalJournal articleResearchpeer-review

  11. Published

    Maltodextrin-Based Carbohydrate Oral Rinsing and Exercise Performance: Systematic Review and Meta-Analysis

    Hartley, Claudia, Carr, A., Bowe, S. J., Bredie, Wender & Keast, R. S. J., 2022, In: Sports Medicine. 52, p. 1833–1862 30 p.

    Research output: Contribution to journalReviewResearchpeer-review

  12. Published

    Identifying behavioral and attitudinal barriers and drivers to promote consumption of pulses: A quantitative survey across five European countries

    Henn, Katharina, Goddyn, H., Olsen, Søren Bøye & Bredie, Wender, 2022, In: Food Quality and Preference. 98, 104455.

    Research output: Contribution to journalJournal articleResearchpeer-review

  13. Published

    The versatility of pulses: Are consumption and consumer perception in different European countries related to the actual climate impact of different pulse types?

    Henn, Katharina, Zhang, X., Thomsen, Marianne, Rinnan, Åsmund & Bredie, Wender, 2022, In: Future Foods. 6, 9 p., 100202.

    Research output: Contribution to journalJournal articleResearchpeer-review

  14. Published

    Willingness to replace animal-based products with pulses among consumers in different European countries

    Henn, Katharina, Olsen, Søren Bøye, Goddyn, H. & Bredie, Wender, 2022, In: Food Research International. 157, 9 p., 111403.

    Research output: Contribution to journalJournal articleResearchpeer-review

  15. Published

    Expanding the terpene biosynthetic code with non-canonical 16 carbon atom building blocks

    Ignea, C., Raadam, Morten Hessellund, Koutsaviti, A., Zhao, Yong, Duan, Yaotao, Harizani, M., Miettinen, Karel, Georgantea, P., Rosenfeldt, M., Viejo-Ledesma, S. E., Petersen, Mikael Agerlin, Bredie, Wender, Stærk, Dan, Roussis, V., Ioannou, E. & Kampranis, Sotirios, 2022, In: Nature Communications. 13, 16 p., 5188.

    Research output: Contribution to journalJournal articleResearchpeer-review

  16. Published

    Effects of γ-Glutamylated Hydrolysates from Porcine Hemoglobin and Meat on Kokumi Enhancement and Oxidative Stability of Emulsion-Type Sausages

    Li, Qian, Liu, J., Cao, Lichuang, Zhang, Longteng, Bredie, Wender, Otte, Jeanette & Lametsch, Rene, 2022, In: Food and Bioprocess Technology. 15, 15 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  17. Published

    A review on oral tactile sensitivity: measurement techniques, influencing factors and its relation to food perception and preference

    Liu, J., Cattaneo, C., Papavasileiou, M., Methven, L. & Bredie, Wender, 2022, In: Food Quality and Preference. 100, 10 p., 104624.

    Research output: Contribution to journalReviewResearchpeer-review

  18. Published

    Consumer perception and sensory properties of bakery products fortified with chicken protein for older adults

    Liu, J., Tetens, Inge & Bredie, Wender, 2022, In: International Journal of Gastronomy and Food Science. 27, 10 p., 100484.

    Research output: Contribution to journalJournal articleResearchpeer-review

  19. Published

    Effect of processing and microstructural properties of chickpea-flours on in vitro digestion and appetite sensations

    Pälchen, K. S., Bredie, Wender, Duijsens, D., Castillo, A. I. A., Hendrickx, M., Van Loey, A., Raben, Anne & Grauwet, T., 2022, In: Food Research International. 157, 13 p., 111245.

    Research output: Contribution to journalJournal articleResearchpeer-review

  20. Published

    Food Desires and Hedonic Discrimination in Virtual Reality Varying in Product–Context Appropriateness among Older Consumers

    Song, X., Perez-Cueto, Federico J.A. & Bredie, Wender, 2022, In: Foods. 11, 20, 13 p., 3228.

    Research output: Contribution to journalJournal articleResearchpeer-review

  21. Published

    How dish components influence older consumers’ evaluation? A study with application of conjoint analysis and eye tracking technology

    Zhou, X., Perez-Cueto, Federico J.A., Ritz, C. & Bredie, Wender, 2022, In: Food Quality and Preference. 97, 9 p., 104484.

    Research output: Contribution to journalJournal articleResearchpeer-review

  22. 2021
  23. Published

    Flavor characterization of animal hydrolysates and potential of glucosamine in flavor modulation

    Bak, K. H., Waehrens, S. S., Fu, Y., Chow, Ching Yue, Petersen, Mikael Agerlin, Ruiz Carrascal, Jorge, Bredie, Wender & Lametsch, Rene, 2021, In: Foods. 10, 12, 12 p., 3008.

    Research output: Contribution to journalJournal articleResearchpeer-review

  24. Published

    Changes in perception and liking for everyday food odors among older adults

    Broge, Eva Honnens de Lichtenberg, Wendin, Karin Maria Elisabet, Rasmussen, Morten Arendt & Bredie, Wender, 2021, In: Food Quality and Preference. 93, 12 p., 104254.

    Research output: Contribution to journalJournal articleResearchpeer-review

  25. Published

    Development of an olfactory test method for measuring perception of everyday food odors among older adults

    Broge, Eva Honnens de Lichtenberg, Wendin, Karin Maria Elisabet, Hyldig, G. & Bredie, Wender, 2021, In: Journal of Sensory Studies. 36, 6, 16 p., e12706.

    Research output: Contribution to journalJournal articleResearchpeer-review

  26. Published

    Printability, stability and sensory properties of protein-enriched 3D-printed lemon mousse for personalised in-between meals

    Chow, Ching Yue, Thybo, C. D., Sager, V. F., Riantiningtyas, Reisya Rizki, Bredie, Wender & Ahrné, Lilia, 2021, In: Food Hydrocolloids. 120, 12 p., 106943.

    Research output: Contribution to journalJournal articleResearchpeer-review

  27. Published

    Taste alterations and oral discomfort in patients receiving chemotherapy

    Larsen, A. K., Thomsen, C., Sanden, M., Skadhauge, L. B., Anker, C. B., Mortensen, M. N. & Bredie, Wender, 2021, In: Supportive Care in Cancer. 29, p. 7431–7439

    Research output: Contribution to journalJournal articleResearchpeer-review

  28. Published

    Perception and liking of yogurts with different degrees of granularity in relation to ethnicity, preferred oral processing and lingual tactile acuity

    Liu, J., Bech, A. C., Waehrens, S. S. & Bredie, Wender, 2021, In: Food Quality and Preference. 90, 8 p., 104158.

    Research output: Contribution to journalJournal articleResearchpeer-review

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ID: 4225563