Wender Bredie

Wender Bredie

Professor


  1. Published

    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 conferenceConference abstract for conferenceResearch

  2. 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

  3. Published

    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, Christian & Bredie, Wender, 2019, In : Food Research International. 117, p. 10-18 9 p.

    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, 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 journalJournal articleResearchpeer-review

  5. 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, P. M. R., 2017, In : Food Quality and Preference. 60, p. 1-8 8 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  6. Published

    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 proceedingConference abstract in proceedingsResearch

  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

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