Wender Bredie
Professor
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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 journal › Journal article › peer-review
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Taste sensitivity and preferences in Danish school children
Allesen-Holm, Bodil Helene, Frøst, Michael Bom & Bredie, Wender, 2009, Delegate manual: 8th Pangborn Sensory Science Symposium. 1 p.Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
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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, P. M. R., 2017, In: Food Quality and Preference. 60, p. 1-8 8 p.Research output: Contribution to journal › Journal article › peer-review
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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, B. V., Mielby, L. H., Viemose, I., Bredie, Wender & Hyldig, G., 2017, In: Food Quality and Preference. 58, p. 76-84 9 p.Research output: Contribution to journal › Journal article › peer-review
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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 journal › Journal article › peer-review
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Study of taste-active compounds in the water-soluble extract of mature Cheddar cheese
Andersen, L. T., Ardö, Ylva Margareta & Bredie, Wender, 2010, In: International Dairy Journal. 20, 8, p. 528-536 9 p.Research output: Contribution to journal › Journal article › peer-review
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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 conference › Conference abstract for conference › Research
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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 conference › Conference abstract for conference › Research
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Identification of Peptides and Amino Acids in Cheddar Cheese with Savoury Flavour
Andersen, L. T., Sørensen, N. K., Stahnke, L., Bredie, Wender & Ardö, Ylva Margareta, 2008. 1 p.Research output: Contribution to conference › Conference abstract for conference › Research
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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 journal › Journal article
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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 journal › Journal article › peer-review
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Molecular gastronomy: a new emerging scientific discipline
Barham, P., Skibsted, Leif Horsfelt, Bredie, Wender, Frøst, Michael Bom, Møller, P., Risbo, Jens, Snitkjær, P. & Mortensen, L. M., 2010, In: Chemical Reviews. 110, 4, p. 2313-2365 53 p.Research output: Contribution to journal › Review › peer-review
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Variety in snack servings as determinant for acceptance in school children
Bergamaschi, V., Olsen, Annemarie, Laureati, M., Zangenberg, S., Pagliarini, E. & Bredie, Wender, 2016, In: Appetite. 96, p. 628-635 8 p.Research output: Contribution to journal › Journal article › peer-review
Enterohemorragische Escherichia coli O157:H7, een onderschatte voedselpathogeen? Een literatuuroverzicht.
Bredie, Wender, de Boer, E. & Wernars, K., 1992, In: Tijdschrift voor Diergeneeskunde. 117, 8, p. 235-238 4 p.Research output: Contribution to journal › Review › peer-review
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Odour interactions in mixtures of meat aroma components
Bredie, Wender, Ammann, C. R. & Bult, J. H. F., 2000, Frontiers of Flavour Science. Schieberle, P. & Engel, K-H. (eds.). Deutsche Forschungsanstalt für Lebensmittelchemie, p. 220-225 5 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review
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Aroma characteristics of extruded wheat flour and wheat starch containing added cysteine and reducing sugars
Bredie, Wender, Hassell, G. M., Guy, R. C. E. & Mottram, D. S., 1997, In: Journal of Cereal Science. 25, p. 57-63 7 p.Research output: Contribution to journal › Journal article › peer-review
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Aroma volatiles generated during extrusion cooking of maize flour
Bredie, Wender, Mottram, D. S. & Guy, R. C. E., 1998, In: Journal of Agricultural and Food Chemistry. 46, 4, p. 1479-1487 9 p.Research output: Contribution to journal › Journal article › peer-review
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Matrix - flavour interactions: a sensory study with hot cocoa drinks
Bredie, Wender, Folkenberg, D. M. & Martens, M., 1999, EUR. Escher, F. & Nüssli, J. (eds.). 19228 ed. p. 5, 7 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
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Sensory characterisation of the aromas generated in extruded maize and wheat flour
Bredie, Wender, Mottram, D. S., Hassell, G. M. & Guy, R. C. E., 1998, In: Journal of Cereal Science. 28, p. 97-106 10 p.Research output: Contribution to journal › Journal article › peer-review
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Apple or mushroom sensory impact of 1-octen-3-one in an apple odour mixture
Bredie, Wender, Ivanova, D., Müller, P. & Petersen, M., 2001, In: Food processing industry magazine. 10, p. 5-6 2 p.Research output: Contribution to journal › Journal article
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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
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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
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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
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Bitterness in flavor profiling of soft cheeses
Bredie, Wender, Jelle, B. & Martens, M., 1997. 1 p.Research output: Contribution to conference › Paper › Research
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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
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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
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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
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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 › peer-review
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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
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 › peer-review
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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 proceeding › Article in proceedings › Research
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Olfaktometri skaber nye muligheder
Bredie, Wender, 2005, In: Ingenioeren. 18, p. 14 1 p.Research output: Contribution to journal › Journal article
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Smagens fysiologi
Bredie, Wender, Meyer, C. & Møller, P., 2015, Menneskets ernæring. Astrup, A., Bügel, S., Dyerberg, J. & Stender, S. (eds.). 4 ed. Munksgaard , p. 275-284 10 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
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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/Report › Book › peer-review
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The Nordic sensory food identity
Bredie, Wender, 2008.Research output: Contribution to conference › Conference abstract for conference › Research
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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 conference › Conference abstract for conference › Research
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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 conference › Poster › Research
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A comparative study on facially expressed emotions in response to basic tastes
Bredie, Wender, Tan, H. S. G. & Wendin, Karin Maria Elisabet, 2014, In: Chemosensory Perception. 7, 1, p. 1-9 9 p.Research output: Contribution to journal › Journal article › peer-review
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Overview of sensory perception
Bredie, Wender & Møller, P., 2012, Alcoholic beverages: sensory evaluation and consumer research. Piggott, J. (ed.). Woodhead Publishing Limited, p. 3-23 21 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
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Preface
Bredie, Wender & Petersen, Mikael Agerlin, 2006, In: Developments in Food Science. 43, C, p. xxi-xxiiiResearch output: Contribution to journal › Editorial
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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 proceeding › Book chapter › Research
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Flash Profile Method
Bredie, Wender, Liu, J., Dehlholm, C. & Heymann, H., 2018, Descriptive Analysis in Sensory Evaluation. Kemp, S. E., Hort, J. & Hollowood, T. (eds.). 1 ed. Hoboken, USA: Wiley-Blackwell, p. 513-533 21 p. (Sensory Evaluation Series, Vol. 1).Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
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Sensorisk adaptation og interaktioner i smagsperception
Bredie, Wender, 2005, In: Levnedsmiddelcentret Årsberetning 2004. p. 30 1 p.Research output: Contribution to journal › Journal article
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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 conference › Poster › Research
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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 proceeding › Book chapter › Research
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Book review: "Guidelines for the motivation of sensory panels within the workplace" by E. Kapparis, J.C. Pfeiffer and C.C. Gilbert
Bredie, Wender, 2009, In: Flavour & Fragrance Journal. 24, 2, p. 94 1 p.Research output: Contribution to journal › Literature review
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Book review: "Practical guidelines for monitoring on-going job performance of sensory descriptive panellists" by E. Kapparis, J.C. Pfeiffer and C.C. Gilbert
Bredie, Wender, 2009, In: Flavour & Fragrance Journal. 24, 2, p. 94-95 2 p.Research output: Contribution to journal › Literature review
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The future of descriptive sensory methodology - faster and more versatile
Bredie, Wender, 2009, Delegate manual: 8th Pangborn Sensory Science Symposium. 1 p.Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
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Promoting animal welfare from the retailers fridge: cue attributes linked to purchase of fresh chicken meat
Brisk, H. M., Kristensen, H. H., Dandanell, C. G., Karlsson, A. H., Perez-Cueto, Federico J.A. & Bredie, Wender, 2015.Research output: Contribution to conference › Poster › Research
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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 journal › Journal article › peer-review
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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 journal › Journal article › peer-review
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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 journal › Journal article › peer-review
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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 journal › Journal article › peer-review
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Odorant mixture interactions in a model of meat warmed-over flavour
Bult, J. H. F., Bredie, Wender & Roozen, J. P., 2000, EUR. Guichard, E. (ed.). 19238 ed. p. 6, 11 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
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Sensory panel consistency during development of a vocabulary for warmed-over flavour
Byrne, D. V., O'Sullivan, M. G., Dijksterhuis, G. B., Bredie, Wender & Martens, M., 2001, In: Food Quality and Preference. 12, 3, p. 171-187 17 p.Research output: Contribution to journal › Journal article › peer-review
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Sensory meat quality and warmed-over flavour-A review
Byrne, D. V. & Bredie, Wender, 2002, Research advances in the quality of meat and meat products. Toldrá, F. (ed.). <Forlag uden navn>, p. 2-27 26 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research
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Development of a sensory vocabulary for warmed-over flavor: part II: In chicken meat
Byrne, D. V., Bredie, Wender & Martens, M., 1999, In: Journal of Sensory Studies. 14, p. 67-78 19 p.Research output: Contribution to journal › Journal article › peer-review
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Sensory and chemical analysis of cooked porcine meat patties in relation to warmed-over flavour and pre-slaughter stress
Byrne, D. V., Bredie, Wender, Bak, L. S., Bertelsen, Grete, Martens, H. & Martens, M., 2001, In: Meat Science. 59, p. 229-249 21 p.Research output: Contribution to journal › Journal article › peer-review
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Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat
Byrne, D. V., Bredie, Wender, Mottram, D. S. & Martens, M., 2002, In: Meat Science. 61, 2, p. 127-139 13 p.Research output: Contribution to journal › Journal article › peer-review
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Development of a sensory vocabulary for warmed-over flavor: part I: In porcine meat
Byrne, D. V., Bak, L. S., Bredie, Wender, Bertelsen, Grete & Martens, M., 1999, In: Journal of Sensory Studies. 14, p. 47-65 19 p.Research output: Contribution to journal › Journal article › peer-review
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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 journal › Journal article › peer-review
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SMAG - Skønne Måltider til Alle Gamle: Hvidbog om nærende måltider med kulinarisk kvalitet til ældre
Bügel, Susanne Gjedsted, Bredie, Wender, Jensen, A. B., Jensen, Jørgen Dejgård, Petersen, C. B., Leth, K., Beck, A. M. & Langer, J. W., 2015, København: Københavns Universitet og Madkulturen. 153 p.Research output: Book/Report › Report › peer-review
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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 paper › Preprint › Research
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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 journal › Journal article › peer-review
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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 journal › Journal article › peer-review
- 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 journal › Review › peer-review
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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 journal › Journal article › peer-review
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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 journal › Journal article › peer-review
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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 journal › Journal article › peer-review
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Patient profiling for success after weight loss surgery (GO Bypass study): An interdisciplinary study protocol
Christensen, Bodil Just, Schmidt, J. B., Nielsen, M. S., Tækker, L., Holm, Lotte, Lunn, Susanne, Bredie, Wender, Ritz, C., Holst, Jens Juul, Hansen, T., Hilbert, A., le Roux, C. W., Hulme, O. J., Siebner, Hartwig Roman, Morville, T., Naver, L., Floyd, A. K. & Sjödin, Anders Mikael, 2018, In: Contemporary Clinical Trials Communications. 10, p. 121-130 10 p.Research output: Contribution to journal › Journal article › peer-review
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Long-Term Visuo-Gustatory Appetitive and Aversive Conditioning Potentiate Human Visual Evoked Potentials
Christoffersen, G. R. J., Laugesen, J. L., Møller, P., Bredie, Wender, Schachtman, T. R., Liljendahl, C. & Viemose, I., 2017, In: Frontiers in Human Neuroscience. 11, 16 p., 467.Research output: Contribution to journal › Journal article › peer-review
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Human visual evoked potentials are potentiated by long-term visuo-gustatory conditioning
Christoffersen, G. R. J., Laugesen, J. L., Møller, P., Bredie, Wender, Liljendal, C. & Viemose, I., 2016. 3 p.Research output: Contribution to conference › Conference abstract for conference › Research
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Projective mapping: variations and consequences
Dehlholm, C., Brockhoff, P. B. & Bredie, Wender, 2012. 1 p.Research output: Contribution to conference › Poster › Research
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Rapid Sensory Descriptive Methodologies in Practice: Do they really work?
Dehlholm, C., Brockhoff, P. B., Meinert, L., Aaslyng, M. D. & Bredie, Wender, 2011.Research output: Contribution to conference › Conference abstract for conference › Research › peer-review
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Comparison of fast descriptive sensory evaluation methods
Dehlholm, C., Aaslyng, M. D., Brockhoff, P. B. & Bredie, Wender, 2010.Research output: Contribution to conference › Poster › Research › peer-review
- Published
Comparing Napping, Flash Profiling and Conventional Profiling
Dehlholm, C., Brockhoff, P. B., Aaslyng, M. D. & Bredie, Wender, 2011.Research output: Contribution to conference › Poster › Research › peer-review
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Rapid descriptive sensory methods – comparison of free multiple sorting, partial napping, napping, flash profiling and conventional profiling
Dehlholm, C., Brockhoff, P. B., Meinert, L., Aaslyng, M. D. & Bredie, Wender, 2012, In: Food Quality and Preference. 26, 2, p. 267-277 11 p.Research output: Contribution to journal › Journal article › peer-review
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Comparing Napping, Flash Profiling and Conventional Profiling
Dehlholm, C., Brockhoff, P. B., Aaslyng, M. D. & Bredie, Wender, 2010.Research output: Contribution to conference › Poster › Research › peer-review
- Published
Confidence ellipses: a variation based on parametric bootstrapping applicable on Multiple Factor Analysis results for rapid graphical evaluation
Dehlholm, C., Brockhoff, P. B. & Bredie, Wender, 2012, In: Food Quality and Preference. 26, 2, p. 278-280 3 p.Research output: Contribution to journal › Journal article › peer-review
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Gender and handedness effects on hedonicity of laterally presented odours
Dijksterhuis, G. B., Møller, P., Bredie, Wender, Rasmussen, G. & Martens, M., 2002, In: Brain and Cognition. 50, 2, p. 272-281 10 p.Research output: Contribution to journal › Journal article › peer-review
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What is mouthfeel? sensory-rheological relationships in instant hot cocoa drinks
Folkenberg, D. M., Bredie, Wender & Martens, M., 1999, In: Journal of Sensory Studies. 14, p. 181-195 15 p.Research output: Contribution to journal › Journal article › peer-review
- 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 journal › Journal article › peer-review
- 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 journal › Journal article › peer-review
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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 journal › Journal article › peer-review
- 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. 65-91Research output: Contribution to journal › Journal article › peer-review
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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 proceeding › Conference abstract in proceedings › Research
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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 journal › Journal article › peer-review
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Structural characteristics of low bitter and high umami protein hydrolysates prepared from bovine muscle and porcine plasma
Fu, Y., Liu, J., Hansen, E. T., Bredie, Wender & Lametsch, Rene, 2018, In: Food Chemistry. 257, p. 163-171 9 p.Research output: Contribution to journal › Journal article › peer-review
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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 journal › Journal article › peer-review
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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 journal › Journal article › peer-review
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Desires for basic tastes, fat and hot foods following consumption of honeys
Gadegaard, S., Allesen-Holm, Bodil Helene, Bredie, Wender & Møller, P., 2009, Delegate manual: 8th Pangborn Sensory Science Symposium. 1 p.Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
- Published
"All-In-One Test" (AI1): a rapid and easily applicable approach to consumer product testing
Giacalone, D., Bredie, Wender & Frøst, Michael Bom, 2013, In: Food Quality and Preference. 27, 2, p. 108-119 12 p.Research output: Contribution to journal › Journal article › peer-review
- Published
All in One test (Al1) – Expanding the Boundaries of Consumer Studies
Giacalone, D., Bredie, Wender & Frøst, Michael Bom, 2011.Research output: Contribution to conference › Poster › Research › peer-review
- Published
Stimulus collative properties and consumers’ flavor preferences
Giacalone, D., Duerlund, M., Bøegh-Petersen, J., Bredie, Wender & Frøst, Michael Bom, 2014, In: Appetite. 77, p. 20-30 11 p.Research output: Contribution to journal › Journal article › peer-review
- Published
Situational appropriateness of beer is influenced by product familiarity
Giacalone, D., Frøst, Michael Bom, Bredie, Wender, Pineau, B., Hunter, D. C., Paisley, A. G., Beresford, M. K. & Jæger, S. R., 2015, In: Food Quality and Preference. 39, p. 16-27 12 p.Research output: Contribution to journal › Journal article › peer-review
- Published
Health and quality of life in an aging population – food and beyond
Giacalone, D., Wendin, Karin Maria Elisabet, Kremer, S., Frøst, Michael Bom, Bredie, Wender, Olsson, V., Otto, M. H., Brieghel, Signe Skjoldborg, Lindberg, U. & Risvik, E., 2016, In: Food Quality and Preference. 47, Part B, p. 166-170 5 p.Research output: Contribution to journal › Journal article › peer-review
- Published
Consumer-based product profiling: Application of partial napping for sensory characterisation of Danish Beers
Giacalone, D., Ribeiro, L., Bredie, Wender & Frøst, Michael Bom, 2011.Research output: Contribution to conference › Poster › Research › peer-review
- Published
Stimulus collative properties and their importance for consumer liking: a case study with novel beers
Giacalone, D., Bredie, Wender & Frøst, Michael Bom, 2012. 1 p.Research output: Contribution to conference › Poster › Research
- Published
(WORKSHOP) Health and quality of life in an aging population: food and beyond
Giacalone, D., Wendin, Karin Maria Elisabet, Frøst, Michael Bom, Bredie, Wender, Kremer, S., Olsson, V., Otto, M. H., Brieghel, Signe Skjoldborg, Lindberg, U. & Risvik, E., 2014.Research output: Contribution to conference › Conference abstract for conference › Research
- 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 proceeding › Article in proceedings › Research
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Comparison of three fast sensory profiling methods, check-all-that-apply (CACT), CACT with intensity rating, and Napping to study consumers' perception of eight beers
Research output: Contribution to conference › Conference abstract for conference › Research
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Stimulus collative properties and their importance for consumer liking: a case study with novel beers
Research output: Contribution to conference › Poster › Research
Published -
3446
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Projective mapping: variations and consequences
Research output: Contribution to conference › Poster › Research
Published