Wender Bredie

Wender Bredie

Professor


  1. 2006
  2. 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

  3. 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

  4. 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

  5. Published

    Preface

    Bredie, Wender & Petersen, Mikael Agerlin, 2006, In: Developments in Food Science. 43, C, p. xxi-xxiii

    Research output: Contribution to journalEditorialResearch

  6. Published

    Is the composition of aroma compounds in human milk more diverse than in milk formulas?

    Hausner, Helene, Bredie, Wender, Mølgaard, Christian & Møller, P., 2006, ECRO 2006. 1 p.

    Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsResearch

  7. Published

    Oxidative stability of milk influenced by fatty acids, antioxidants, and copper derived from feed

    Havemose, M. S., Weisbjerg, M. R., Bredie, Wender, Poulsen, H. D. & Nielsen, J. H., 2006, In: Journal of Dairy Science. 89, 6, p. 1970-1980 11 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  8. Published

    Influence of added carbohydrates on the aroma profile of cooked pork

    Lauridsen, L., Miklos, R., Schäfer, A., Aaslyng, M. D. & Bredie, Wender, 2006, Flavour science: recent advances and trends. Bredie, W. L. P. & Petersen, M. A. (eds.). Amsterdam: Elsevier, p. 355-358 4 p. (Developments in Food Science, Vol. 43).

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

  9. Published

    Development of a cellular assay from rats for fundamental studies on early events in taste perception

    Lawson, M. A., Willumsgaard, A. D. E., Brüggemann, D. A. & Bredie, Wender, 2006, Proceedings from LMC International Food Congress 2006: nutrigenomics and health - from vision to food. p. 28 1 p. (Scandinavian Journal of Food & Nutrition; No. supplement 1, Vol. 50).

    Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsResearch

  10. Published

    Human olfactory self-adaptation for structurally-related monoterpenes

    Ovejero Lopez, I., van der Berg, Franciscus Winfried J & Bredie, Wender, 2006, Flavour science: recent advances and trends. Bredie, W. L. P. & Petersen, M. A. (eds.). Amsterdam: Elsevier, p. 33-36 4 p. (Developments in Food Science, Vol. 43).

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

  11. Published

    Time-intensity evaluation of chilli spiced pork patties

    Reinbach, Helene Christine, Lauridsen, L., Ballabio, D., Aaslyng, M. D., Bredie, Wender & Møller, P., 2006. 2 p.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  12. Published

    Interaction between pan temperature and end point temperature on the eating quality of pork with various raw meat quality

    Støier, S., Aaslyng, M. D., Lauridsen, L., Bredie, Wender & Jørgensen, A. S., 2006. 3 p.

    Research output: Contribution to conferencePaperResearch

  13. Published

    Volatile compounds produced during oxidation of sunflower oil emulsions and their sensory impact

    Villière, A., Viau, M., Rousseau, F., Prost, C., Nissen, L. R., Bredie, Wender & Genot, C., 2006. 1 p.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  14. 2005
  15. Published

    Modification of bread crust flavour with enzymes and flavour precursors: poster no. 41

    Bredie, Wender, Boesveld, M., Martens, M. & Dybdal, L., 2005. 1 p.

    Research output: Contribution to conferencePosterResearch

  16. Published

    Modification of bread crust flavour with enzymes and flavour precursors

    Bredie, Wender, Boesveld, M., Martens, M. & Dybdal, L., 2005. 1 p.

    Research output: Contribution to conferencePosterResearch

  17. Published

    Olfaktometri skaber nye muligheder

    Bredie, Wender, 2005, In: Ingenioeren. 18, p. 14 1 p.

    Research output: Contribution to journalJournal articleCommunication

  18. Published

    Sensorisk adaptation og interaktioner i smagsperception

    Bredie, Wender, 2005, In: Levnedsmiddelcentret Årsberetning 2004. p. 30 1 p.

    Research output: Contribution to journalJournal articleCommunication

  19. Published

    Sensory measurement of dynamic flavour intensity in ice cream with different fat levels and flavourings

    Frøst, Michael Bom, Heymann, H., Bredie, Wender, Dijksterhuis, G. B. & Martens, M., 2005, In: Food Quality and Preference. 16, 4, p. 305-314 10 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  20. Published

    Training and education in sensory and consumer science: workshop 5

    Frøst, Michael Bom, Delwiche, J. F., Beckley, J. H. & Bredie, Wender, 2005, Ikke angivet. Elsevier, p. 1 1 p.

    Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsResearch

  21. 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

  22. 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

  23. 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

  24. 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

  25. 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

  26. 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

  27. 2004
  28. Published

    Influence of feeding different types of roughage on the oxidative stability of milk

    Havemose, M. S., Weisbjerg, M. R., Bredie, Wender & Nielsen, J. H., 2004, In: International Dairy Journal. 14, 7, p. 563-570 8 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

ID: 4225563