Wender Bredie

Wender Bredie

Professor

Member of:


    1. Published

      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 proceedingConference abstract in proceedingsResearch

    2. Published

      Olfaktometri skaber nye muligheder

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

      Research output: Contribution to journalJournal article

    3. Published

      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 journalJournal articlepeer-review

    4. Published

      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 proceedingBook chapterResearchpeer-review

    5. Published

      Preface

      Bredie, Wender & Petersen, Mikael Agerlin, 2006, In: Developments in Food Science. 43, C, p. xxi-xxiii

      Research output: Contribution to journalEditorial

    6. 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

    7. Published

      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 proceedingBook chapterResearchpeer-review

    8. Published

      Sensorisk adaptation og interaktioner i smagsperception

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

      Research output: Contribution to journalJournal article

    9. 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

    10. 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

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