Wender Bredie

Wender Bredie

Professor


  1. 2008
  2. Published

    Characterisation of aroma volatiles in human milk and infant milk formulas

    Hausner, Helene, Philipsen, M., Skov, T. H., Petersen, Mikael Agerlin & Bredie, Wender, 2008.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  3. Published

    Differential transfer of dietary flavour compounds into human breast milk

    Hausner, Helene, Bredie, Wender, Mølgaard, Christian, Petersen, Mikael Agerlin & Møller, P., 2008, In : Physiology & Behavior. 95, 1-2, p. 118-124 7 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  4. Published

    Best-worst scaling: an introduction and initial comparison with monadic rating for preference elicitation with food products

    Jaeger, S. R., Jørgensen, A. S., Aaslyng, M. D. & Bredie, Wender, 2008, In : Food Quality and Preference. 19, 6, p. 579-588 10 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. Published

    Monitoring panel performance within and between sensory experiments by multi-way analysis

    Romano, Rosaria, Vestergaard, J. S., Kompany-Zareh, M. & Bredie, Wender, 2008, Book of short papers: Joint meeting of the société francophone de classification and the classification and data analysis group of Italian statistical society. 4 p.

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

  6. 2007
  7. Published

    The impact of sensory quality of pork on consumer preference

    Aaslyng, M. D., Oksama, M., Olsen, E. V., Bejerholm, C., Baltzer, M., Andersen, G., Bredie, Wender, Byrne, D. V. & Gabrielsen, G., 2007, In : Meat Science. 76, 1, p. 61-73 13 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  8. Published

    Savoury flavour i cheddar ost

    Andersen, L. T., Ardö, Ylva Margareta, Bredie, Wender & Sørensen, N. K., 2007, In : Maelkeritidende. 1, p. 10-12 3 p.

    Research output: Contribution to journalJournal articleCommunication

  9. Published

    Savoury flavour in cheddar cheese: impact of Lactobacillus as adjunct culture on taste and peptide profile

    Andersen, L. T., Bredie, Wender, Stahnke, L., Sørensen, N. K. & Ardö, Ylva Margareta, 2007. 2 p.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  10. Published

    Savoury flavour in cheddar cheese: an introductory study of taste properties of fractionated water soluble extracts

    Andersen, L. T., Bredie, Wender, Stahnke, L., Sørensen, N. K. & Ardö, Ylva Margareta, 2007. 1 p.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  11. Published

    Betydning af spædbarnets kost

    Hausner, Helene, Møller, P. & Bredie, Wender, 2007, LMC årsberetning 2006. Levnedsmiddelcentret, p. 8 1 p.

    Research output: Chapter in Book/Report/Conference proceedingReport chapterCommunication

  12. Published

    Differential transfer of dietary flavour compounds into human breast milk

    Hausner, Helene, Bredie, Wender, Mølgaard, Christian & Møller, P., 2007. 1 p.

    Research output: Contribution to conferencePosterResearch

  13. Published

    Measurement of volatile oxidation products from milk using solvent-assisted flavour evaporation and solid phase microextraction

    Havemose, M. S., Justesen, P., Bredie, Wender & Nielsen, J. H., 2007, In : International Dairy Journal. 17, 7, p. 746-752 7 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  14. Published

    Best-worst scaling: a critical introduction and discussion of its future in sensory and consumer research

    Jaeger, S. R., Cardello, A. V., Lesher, L. L., Aaslyng, M. & Bredie, Wender, 2007. 1 p.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  15. Published

    Training of a sensory panel and profiling of winter hardy and coloured carrot genotypes

    Kreutzmann, S., Thybo, A. K. & Bredie, Wender, 2007, In : Food Quality and Preference. 18, 3, p. 482-489 8 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  16. Published

    Chemical and sensory characterisation of pan-fried pork flavour: interactions between raw meat quality, ageing and frying temperature

    Meinert, Lene, Andersen, L. T., Bredie, Wender, Bjergegaard, C. & Aaslyng, M. D., 2007, In : Meat Science. 75, 2, p. 229-242 14 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  17. Published

    Interactions between oral burn, meat flavor and texture in chili spiced pork patties evaluated by time-intensity

    Reinbach, Helene Christine, Meinert, Lene, Ballabio, D., Aaslyng, M. D., Bredie, Wender, Olsen, Karsten & Møller, P., 2007, In : Food Quality and Preference. 18, 6, p. 909-919 11 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  18. Published

    Sensory quality of organic milk based on grazing and high ratio of legumes in the feeding ration

    Vestergaard, J. S., Kristensen, T., Eriksen, J., Søegaard, K., Fretté, X. C. & Bredie, Wender, 2007. 2 p.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  19. 2006
  20. Published

    Flavour Science: Recent Advances and Trends

    Bredie, Wender & Petersen, Mikael Agerlin, 2006, Amsterdam: Elsevier. 637 p. (Development in Food Science, Vol. 43).

    Research output: Book/ReportBookResearchpeer-review

  21. 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

  22. 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

  23. 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

  24. 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

  25. 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

  26. 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

  27. 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

  28. 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

  29. 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

  30. 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

  31. 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

  32. 2005
  33. 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

  34. 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

  35. Published

    Olfaktometri skaber nye muligheder

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

    Research output: Contribution to journalJournal articleCommunication

  36. Published

    Sensorisk adaptation og interaktioner i smagsperception

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

    Research output: Contribution to journalJournal articleCommunication

  37. 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

  38. 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

  39. 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

  40. 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

  41. 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

  42. 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

  43. 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

  44. 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

  45. 2004
  46. 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

  47. Published

    Flavor release measurement from gum model system

    Ovejero-López, I., Haahr, A., van der Berg, Franciscus Winfried J & Bredie, Wender, 2004, In : Journal of Argicultural and Food Chemistry. 52, 26, p. 8119-8126 8 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  48. 2003
  49. Published

    Stability of disulphides and furanthiols in triacylglycerol autoxidation as model for warmed-over flavour

    Bredie, Wender & Ivanova, D., 2003, Ikke angivet. edited by J. L. Quéré and P. X. Étiévants. 224-227 (ed.). Intercept, p. 494-499 3 p.

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

  50. Published

    Descriptive sensory profiling and physical/chemical analyses of warmed-over flavour in pork patties from carriers and non-carriers of the RN- allele

    Byrne, D. V., O'Sullivan, M. G., Bredie, Wender, Andersen, H. J. & Martens, M., 2003, In : Meat Science. 63, 2, p. 211-224 14 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  51. Published

    Effect of sweetener on release of flavour compounds from chewing gum

    Haahr, A., Pilsgaard, C. F., Stahnke, L. H., Bredie, Wender & Refsgaard, H. H. F., 2003, Ikke angivet. edited by J. L. Quéré and P. X. Étiévant (ed.). Intercept, p. 224-227 4 p.

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

  52. Published

    Flavor release measurement by atmospheric pressure chemical ionization ion trap mass spectrometry, construction of interface and mathematical modeling of release profiles

    Haahr, A. M., Madsen, H., Smedsgaard, J., Bredie, Wender, Stahnke, L. H. & Refsgaard, H. H. F., 1 Feb 2003, In : Analytical Chemistry. 75, 3, p. 655-662 8 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  53. Published

    Flavor release measurement by atmospheric pressure chemical ionization trap mass spectrometry, construction of interface and mathematical modeling of release profiles

    Haarh, A., Madsen, H., Smedsgaard, J., Bredie, Wender, Stahnke, L. H. & Refsgaard, H. H. F., 2003, In : Analytical Chemistry. 75, p. 655-662 8 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  54. Published

    Development of sensory assessment scale for oral sensation of cold and warmth

    López, I. O. & Bredie, Wender, 2003, Ikke angivet. Edited by J. L. Le Quéré and P. X. Étievant (ed.). Intercept medical publications, p. 297-300 4 p.

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

  55. Published

    Validity of ranking criteria in gas chromatography - olfactometry methods

    Petersen, M. A., Ivanova, D., Møller, P. & Bredie, Wender, 2003, Ikke angivet. edited by J. L. Quéré and P. X. Étiévants. 224-227 (ed.). Intercept, p. 494-499 6 p.

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

  56. 2002
  57. Published

    Effect of temperature and pH on the generation of flavor volatiles in extrusion cooking of wheat flour

    Bredie, Wender, Mottram, D. S. & Guy, R. C. E., 2002, In : Journal of Agricultural and Food Chemistry. 50, 5, p. 1118-1125 8 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

ID: 4225563