Wender Bredie

Wender Bredie

Professor

Member of:

    ORCID: 0000-0001-5145-4131

    Publication year:
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    26 - 50 out of 236Page size: 25
    1. 2022
    2. 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 journal › Journal article › Research › peer-review

    3. Published

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

      Hartley, C., 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 journal › Review › Research › peer-review

    4. 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 journal › Journal article › Research › peer-review

    5. 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 journal › Journal article › Research › peer-review

    6. 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 journal › Journal article › Research › peer-review

    7. 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 journal › Journal article › Research › peer-review

    8. 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, L., Bredie, Wender, Otte, Jeanette & Lametsch, Rene, 2022, In: Food and Bioprocess Technology. 15, 15 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    9. 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 journal › Review › Research › peer-review

    10. 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 journal › Journal article › Research › peer-review

    11. 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 journal › Journal article › Research › peer-review

    12. Published

      Oral-somatosensory alterations in head and neck cancer patients and food intake

      Riantiningtyas, Reisya Rizki, Giboreau, A., Bruyas, A., Dougkas, A., Kwiecien, C., Carrouel, F., Pouyet, V. & Bredie, Wender, 2022, In: Current Developments in Nutrition. 6, Suppl.1 , p. 252 1 p.

      Research output: Contribution to journal › Conference abstract in journal › Research › peer-review

    13. 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 journal › Journal article › Research › peer-review

    14. 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 journal › Journal article › Research › peer-review

    15. 2021
    16. 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 journal › Journal article › Research › peer-review

    17. 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 journal › Journal article › Research › peer-review

    18. 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 journal › Journal article › Research › peer-review

    19. 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 journal › Journal article › Research › peer-review

    20. 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 journal › Journal article › Research › peer-review

    21. 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 journal › Journal article › Research › peer-review

    22. Published

      Does FGF21 mediate the potential decrease in sweet food intake and preference following bariatric surgery?

      Nielsen, M. S., Ritz, C., Chenchar, A., Bredie, Wender, Gillum, M. P. & Sjödin, Anders Mikael, 2021, In: Nutrients. 13, 11, 10 p., 3840.

      Research output: Contribution to journal › Journal article › Research › peer-review

    23. Published

      Factors associated with favorable changes in food preferences after bariatric surgery

      Nielsen, M. S., Christensen, Bodil Just, Ritz, C., Holm, Lotte, Lunn, Susanne, Tækker, L., Schmidt, J. B., Bredie, Wender, Albrechtsen, Nicolai Jacob Wewer, Holst, Jens Juul, Hilbert, A., le Roux, C. W. & Sjödin, Anders Mikael, 2021, In: Obesity Surgery. 31, 8, p. 3514-3524 11 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    24. Published

      Flavour stability of sterilised chickpeas stored in pouches

      Noordraven, L. E. C., Petersen, Mikael Agerlin, Van Loey, A. M. & Bredie, Wender, 2021, In: Current Research in Food Science. 4, p. 773-783

      Research output: Contribution to journal › Journal article › Research › peer-review

    25. Published

      3D printing of a high protein yoghurt-based gel: Effect of protein enrichment and gelatine on physical and sensory properties

      Riantiningtyas, Reisya Rizki, Sager, V. F., Chow, Ching Yue, Thybo, C. D., Bredie, Wender & Ahrné, Lilia, 2021, In: Food Research International. 147, 10 p., 110517.

      Research output: Contribution to journal › Journal article › Research › peer-review

    26. Published

      Formulation of Heat-Induced Whey Protein Gels for Extrusion-Based 3D Printing

      Sager, V. F., Munk, M. B., Hansen, M. S., Bredie, Wender & Ahrné, Lilia, 2021, In: Foods. 10, 1, 13 p., 8.

      Research output: Contribution to journal › Journal article › Research › peer-review

    27. Published

      Provision of visually appetising and high-energy maize soup as an in-between meal for older consumers

      Zhou, X., Hartvig, D. L., Perez-Cueto, Federico J.A. & Bredie, Wender, 2021, In: Food Quality and Preference. 88, 8 p., 104069.

      Research output: Contribution to journal › Journal article › Research › peer-review

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