Wender Bredie

Wender Bredie

Professor

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    ORCID: 0000-0001-5145-4131

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    1. Published

      Aroma volatiles from extrusion cooking of model systems containing proline and ornithine

      Bredie, Wender, Guy, R. C. E. & Mottram, D. S., 1996. 1 p.

      Research output: Contribution to conference › Paper › Research

    2. Published

      Appetitlig sensorik

      Bredie, Wender, 1998, Ikke angivet. Svarre, M. (ed.). Levnedsmiddelcentret, p. 55 1 p.

      Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research

    3. Published

      Aroma volatiles from the extrusion cooking of model systems containing proline and ornithine

      Bredie, Wender, Mottram, D. S. & Guy, R. C. E., 1996, Special publication / Royal Society of Chemistry. Taylor, A. J. & Mottram, D. S. (eds.). 197 ed. Royal Society of Chemistry, p. 221-224 4 p.

      Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research

    4. Published

      Bitterness in flavor profiling of soft cheeses

      Bredie, Wender, Jelle, B. & Martens, M., 1997. 1 p.

      Research output: Contribution to conference › Paper › Research

    5. Published

      Flavour generation in extruded cereals in relation to feedstocks and cooking conditions

      Bredie, Wender, 1996, Reading: University of Reading.

      Research output: Book/Report › Ph.D. thesis › Research

    6. Published

      Maillardreaktioner i levnedsmidler fra en kemisk-sensorisk indfaldsvinkel

      Bredie, Wender, 1997, Ikke angivet. Levnedsmiddelcentret, p. 63 1 p.

      Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research

    7. Published

      Sensory profiling: assessing panel, attribute and product variation

      Bredie, Wender, Martens, M., Jelle, B., Hjort Lorenzen, L. & Budolfsen, G., 1997, Ikke angivet. Levnedsmiddelcentret, p. 199 1 p.

      Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research

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

    9. Published

      Bitterness in flavor profiling of soft cheeses

      Bredie, Wender, Jelle, B. & Martens, M., 1997, ECRO AChems Jasts. 22 ed. p. 650 1 p.

      Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research

    10. Evaluation of the MPN, Anderson-Baird-Parker, Petrifilm E. coli and Fluorocult ECD method for enumeration of Escherichia coli in foods of animal origin

      Bredie, Wender & de Boer, E., 1992, In: International Journal of Food Microbiology. 16, 3, p. 197-208 12 p.

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

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