Wender Bredie
Wender Bredie

Professor


  1. 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

  2. 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

  3. 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

  4. Published

    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 journalLiterature reviewResearch

  5. 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

  6. Published

    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 journalLiterature reviewResearch

  7. Published

    Promoting animal welfare from the retailers fridge: cue attributes linked to purchase of fresh chicken meat

    Brisk, H. M., Rhode, Helle Lottrup Halkjær, Dandanell, C. G., Karlsson, A. H., Perez-Cueto, Federico J.A. & Bredie, Wender, 2015.

    Research output: Contribution to conferencePosterResearch

  8. Published

    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 proceedingArticle in proceedingsResearch

  9. Published

    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, p. 171-187 17 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  10. Published

    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 journalJournal articleResearchpeer-review

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