Wender Bredie

Wender Bredie

Professor


  1. Published

    The impact of sensory quality of pork on consumer preference. / Aaslyng, Margit D.; Oksama, Marjatta; Olsen, Eli V.; Bejerholm, Camilla; Baltzer, Maiken; Andersen, Grethe; Bredie, Wender; Byrne, Derek Victor; Gabrielsen, Gorm.

    In: Meat Science, Vol. 76, No. 1, 2007, p. 61-73.

    Research output: Contribution to journalJournal articleResearchpeer-review

  2. Published

    Taste sensitivity and preferences in Danish school children. / Allesen-Holm, Bodil Helene; Frøst, Michael Bom; Bredie, Wender Laurentius Petrus.

    Delegate manual: 8th Pangborn Sensory Science Symposium. 2009.

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

  3. Published

    Cayenne pepper in a meal : effect of oral heat on feelings of appetite, sensory specific desires and well-being. / Andersen, B. V.; Byrne, D. V.; Bredie, Wender; Møller, Peter Marinus Richter.

    In: Food Quality and Preference, Vol. 60, 2017, p. 1-8.

    Research output: Contribution to journalJournal articleResearchpeer-review

  4. Published

    Integration of the sensory experience and post-ingestive measures for understanding food satisfaction. A case study on sucrose replacement by Stevia rebaudiana and addition of beta glucan in fruit drinks. / Andersen, Barbara V.; Mielby, Line Holler; Viemose, Ida; Bredie, Wender; Hyldig, Grethe.

    In: Food Quality and Preference, Vol. 58, 2017, p. 76-84.

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. Published

    Desires for beverages and liking of skin care product odors in imaginative and immersive virtual reality beach contexts. / Andersen, Ida Ninett Skovgaard K; Kraus, Alexandra A.; Ritz, Christian; Bredie, Wender.

    In: Food Research International, Vol. 117, 2019, p. 10-18.

    Research output: Contribution to journalJournal articleResearchpeer-review

  6. Published

    Study of taste-active compounds in the water-soluble extract of mature Cheddar cheese. / Andersen, Lene Tranberg; Ardö, Ylva Margareta; Bredie, Wender Laurentius Petrus.

    In: International Dairy Journal, Vol. 20, No. 8, 2010, p. 528-536.

    Research output: Contribution to journalJournal articleResearchpeer-review

  7. Published

    Savoury flavour in cheddar cheese : an introductory study of taste properties of fractionated water soluble extracts. / Andersen, Lene Tranberg; Bredie, Wender; Stahnke, Louise; Sørensen, Niels Kristian; Ardö, Ylva.

    2007. Abstract from Wartburg Symposium on Flavor Chemistry & Biology, Eisenach, Germany.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  8. Published

    Savoury flavour in cheddar cheese : impact of Lactobacillus as adjunct culture on taste and peptide profile. / Andersen, Lene Tranberg; Bredie, Wender; Stahnke, L.; Sørensen, N.K.; Ardö, Ylva.

    2007. Abstract from Potential of Lactobacillus in Northern European Cheeses - Symposium, Tallinn, Estonia.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  9. Published

    Identification of Peptides and Amino Acids in Cheddar Cheese with Savoury Flavour. / Andersen, Lene Tranberg; Sørensen, N.K.; Stahnke, L.; Bredie, Wender; Ardö, Ylva.

    2008. Abstract from 5th IDF Symposium on Cheese Ripening, Bern, Switzerland.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  10. Published

    Savoury flavour i cheddar ost. / Andersen, Lene Tranberg; Ardö, Ylva; Bredie, Wender; Sørensen, Niels Kristian.

    In: Maelkeritidende, No. 1, 2007, p. 10-12.

    Research output: Contribution to journalJournal articleCommunication

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ID: 4225563