Wender Bredie

Wender Bredie

Professor


  1. Published

    Appetitlig sensorik

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

    Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearch

  2. 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 proceedingArticle in proceedingsResearch

  3. Published

    Bitterness in flavor profiling of soft cheeses

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

    Research output: Contribution to conferencePaperResearch

  4. Published

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

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

    Research output: Book/ReportPh.D. thesis

  5. 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 proceedingArticle in proceedingsResearch

  6. 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 proceedingArticle in proceedingsResearch

  7. 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 journalJournal articleResearchpeer-review

  8. 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 proceedingArticle in proceedingsResearch

  9. Published

    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., 1 Jan 1992, In : International Journal of Food Microbiology. 16, 3, p. 197-208 12 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  10. Published

    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 proceedingArticle in proceedingsResearch

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