Wender Bredie

Wender Bredie

Professor

Member of:


    1. 2024
    2. Published

      Adapting dysphagia meals for acceptance among a broader group of older adults

      Broge, Eva Honnens de Lichtenberg, Wendin, Karin Maria Elisabet & Bredie, Wender, 2024, In: Journal of Sensory Studies. 39, 1, 13 p., e12894.

      Research output: Contribution to journalJournal articleResearchpeer-review

    3. Published

      Food texture preferences in early childhood: Insights from 3–6 years old children and parents

      Chow, Ching Yue, Bech, A. C., Sørensen, Helle, Olsen, Annemarie & Bredie, Wender, 2024, In: Food Quality and Preference. 113, 11 p., 105063.

      Research output: Contribution to journalJournal articleResearchpeer-review

    4. 2023
    5. 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

    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, 2023, (E-pub ahead of print) In: Critical Reviews in Food Science and Nutrition.

      Research output: Contribution to journalReviewResearchpeer-review

    7. Published

      Layered food designs to create appetizing desserts: A proof-of-concept study

      Chow, Ching Yue, Rodríguez, R. M., Riantiningtyas, Reisya Rizki, Munk, M. B., Ahrné, Lilia & Bredie, Wender, 2023, In: Food Research International. 170, 8 p., 112955.

      Research output: Contribution to journalJournal articleResearchpeer-review

    8. 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, 2023, In: Journal of Food Science. 88, 3, p. 1144-1158 15 p.

      Research output: Contribution to journalJournal articleResearchpeer-review

    9. Published

      Oral Somatosensory Alterations in Head and Neck Cancer Patients: An Overview of the Evidence and Causes

      Riantiningtyas, Reisya Rizki, Carrouel, F., Bruyas, A., Bredie, Wender, Kwiecien, C., Giboreau, A. & Dougkas, A., 2023, In: Cancers. 15, 3, 14 p., 718.

      Research output: Contribution to journalReviewResearchpeer-review

    10. Published

      Oral somatosensory alterations and salivary dysfunction in head and neck cancer patients

      Riantiningtyas, Reisya Rizki, Valenti, A., Dougkas, A., Bredie, Wender, Kwiecien, C., Bruyas, A., Giboreau, A. & Carrouel, F., 2023, In: Supportive Care in Cancer. 31, 12, 10 p., 627.

      Research output: Contribution to journalJournal articleResearchpeer-review

    11. Published

      An investigation into food choices among 5–12 years children in relation to sensory, nutritional, and healthy product cues

      Rigo, Manuela, Mohebbi, M., Keast, R., Harrison, P., Kelly, M., Olsen, Annemarie, Bredie, Wender & Russell, C. G., 2023, In: Food Quality and Preference. 111, 11 p., 104990.

      Research output: Contribution to journalJournal articleResearchpeer-review

    12. 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

    13. Published

      Evaluation of a sensory and cognitive online training tool for odor recognition in professional coffee tasters

      Steen, Ida, Münchow, M., Jensen, S., Kjaer, T. W., Waehrens, S. S. & Bredie, Wender, 2023, In: Journal of Sensory Studies. 38, 3, 20 p., e12819.

      Research output: Contribution to journalJournal articleResearchpeer-review

    14. 2022
    15. 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

    16. 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

    17. 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

    18. 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

    19. 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 journalReviewResearchpeer-review

    20. 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

    21. 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

    22. 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

    23. 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

    24. 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 journalJournal articleResearchpeer-review

    25. 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

    26. 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

    27. 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

    28. 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 journalConference abstract in journalResearchpeer-review

    29. 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

    30. 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

    31. 2021
    32. 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

    33. 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

    34. 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

    35. 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

    36. 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

    37. 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

    38. 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 journalJournal articleResearchpeer-review

    39. 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 journalJournal articleResearchpeer-review

    40. 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 journalJournal articleResearchpeer-review

    41. 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 journalJournal articleResearchpeer-review

    42. 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 journalJournal articleResearchpeer-review

    43. 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 journalJournal articleResearchpeer-review

    44. 2020
    45. Published

      Comparison of manual and machine learning image processing approaches to determine fungiform papillae on the tongue

      Cattaneo, C., Liu, J., Wang, Chenhao, Pagliarini, E., Sporring, Jon & Bredie, Wender, 2020, bioRxiv, 18 p.

      Research output: Working paperPreprintResearch

    46. Published

      Comparison of manual and machine learning image processing approaches to determine fungiform papillae on the tongue

      Cattaneo, C., Liu, J., Wang, Chenhao, Pagliarini, E., Sporring, Jon & Bredie, Wender, 2020, In: Scientific Reports. 10, 15 p., 18694.

      Research output: Contribution to journalJournal articleResearchpeer-review

    47. Published

      Cross-cultural differences in lingual tactile acuity, taste sensitivity phenotypical markers, and preferred oral processing behaviors

      Cattaneo, C., Liu, J., Bech, A. C., Pagliarini, E. & Bredie, Wender, 2020, In: Food Quality and Preference. 80, 10 p., 103803.

      Research output: Contribution to journalJournal articleResearchpeer-review

    48. Published

      Exopeptidase treatment combined with Maillard reaction modification of protein hydrolysates derived from porcine muscle and plasma: structure–taste relationship

      Fu, Y., Liu, J., Zhang, W., Wæhrens, S. S., Tøstesen, M., Hansen, E. T., Bredie, Wender & Lametsch, Rene, 2020, In: Food Chemistry. 306, 9 p., 125613.

      Research output: Contribution to journalJournal articleResearchpeer-review

    49. Published

      Production of Taste Enhancers from Protein Hydrolysates of Porcine Hemoglobin and Meat Using Bacillus amyloliquefaciens γ-Glutamyltranspeptidase

      Li, Qian, Liu, J., De Gobba, Cristian, Zhang, L., Bredie, Wender & Lametsch, Rene, 2020, In: Journal of Agricultural and Food Chemistry. 68, 42, p. 11782-11789 8 p.

      Research output: Contribution to journalJournal articleResearchpeer-review

    50. Published

      Stabilization of directly acidified protein drinks by single and mixed hydrocolloids - combining particle size, rheology, tribology, and sensory data

      Liu, J., Pedersen, H. L., Knarreborg, L., Ipsen, Richard & Bredie, Wender, 2020, In: Food Science & Nutrition. 8, 12, p. 6433-6444 12 p.

      Research output: Contribution to journalJournal articleResearchpeer-review

    51. Published

      A Novel Approach to Tongue Standardization and Feature Extraction

      Wang, Chenhao, Cattaneo, C., Liu, J., Bredie, Wender, Pagliarini, E. & Sporring, Jon, 2020, Medical Image Computing and Computer Assisted Intervention – MICCAI 2020: 23rd International Conference, Proceedings. Martel, A. L., Abolmaesumi, P., Stoyanov, D., Mateus, D., Zuluaga, M. A., Zhou, S. K., Racoceanu, D. & Joskowicz, L. (eds.). Springer, p. 36-45 (Lecture Notes in Computer Science, Vol. 12265 LNCS).

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

    52. 2019
    53. Published

      Desires for beverages and liking of skin care product odors in imaginative and immersive virtual reality beach contexts

      Andersen, I. N. S. K., Kraus, A. A., Ritz, C. & Bredie, Wender, 2019, In: Food Research International. 117, p. 10-18 9 p.

      Research output: Contribution to journalJournal articleResearchpeer-review

    54. Published

      Protein hydrolysates of porcine hemoglobin and blood: peptide characteristics in relation to taste attributes and formation of volatile compounds

      Fu, Y., Bak, K. H., Liu, J., De Gobba, Cristian, Tøstesen, M., Hansen, E. T., Petersen, Mikael Agerlin, Ruiz Carrascal, Jorge, Bredie, Wender & Lametsch, Rene, 2019, In: Food Research International. 121, p. 28-38 11 p.

      Research output: Contribution to journalJournal articleResearchpeer-review

    55. Published

      Effect of green tea catechins on physical stability and sensory quality of lactose-reduced UHT milk during storage for one year

      Jansson, T., Waehrens, S. S., Rauh, V., Danielsen, Bente Pia, Sørensen, J., Bredie, Wender, Petersen, Mikael Agerlin, Ray, C. A. & Lund, Marianne N., 2019, In: International Dairy Journal. 95, p. 25-34 10 p.

      Research output: Contribution to journalJournal articleResearchpeer-review

    56. Published

      Bariatric surgery leads to short-term effects on sweet taste sensitivity and hedonic evaluation of fatty food stimuli

      Nielsen, M. S., Andersen, I. N. S. K., Lange, Belinda, Ritz, C., le Roux, C. W., Schmidt, J. B., Sjödin, Anders Mikael & Bredie, Wender, 2019, In: Obesity. 27, 11, p. 1796-1804 9 p.

      Research output: Contribution to journalJournal articleResearchpeer-review

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