Wender Bredie
Professor
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Sensory profiles of cooked grains from wheat species and varieties
Starr, G., Bredie, Wender & Hansen, Åse Solvej, 2013, In: Journal of Cereal Science. 57, 3, p. 295-303 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Aroma of wheat porridge and bread-crumb is influenced by the wheat variety
Starr, G., Hansen, Åse Solvej, Petersen, Mikael Agerlin & Bredie, Wender, 2015, In: Lebensmittel - Wissenschaft und Technologie. 63, 1, p. 590-598 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Creation of a sensory reference platform for cooked wheat grains of common and ancient wheat
Starr, G., Hansen, Åse Solvej & Bredie, Wender, 2011.Research output: Contribution to conference › Poster › Research › peer-review
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Sensory-Driven Development of Protein-Enriched Rye Bread and Cream Cheese for the Nutritional Demands of Older Adults
Song, X., Perez-Cueto, Federico J.A. & Bredie, Wender, 2018, In: Nutrients. 10, 8, 21 p., 1006.Research output: Contribution to journal › Journal article › Research › peer-review
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Changes in orosensory perception related to aging and strategies for counteracting its influence on food preferences among older adults
Song, X., Giacalone, D., Laugesen, S. M. B., Frøst, Michael Bom & Bredie, Wender, 2016, In: Trends in Food Science & Technology. 53, p. 49-59 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Food Desires and Hedonic Discrimination in Virtual Reality Varying in Product–Context Appropriateness among Older Consumers
Song, X., Perez-Cueto, Federico J.A. & Bredie, Wender, 2022, In: Foods. 11, 20, 13 p., 3228.Research output: Contribution to journal › Journal article › Research › peer-review
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A forced-choice pictographic method to measure food texture preferences among schoolchildren
Skouw, S., Chow, Ching Yue, Sørensen, Helle, Bech, A. C., Laureati, M., Olsen, Annemarie & Bredie, Wender, 2023, In: Food Quality and Preference. 105, 11 p., 104783.Research output: Contribution to journal › Journal article › Research › peer-review
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Comparison of response formats and concurrent hedonic measures for optimal use of the EmoSensory® Wheel
Schouteten, J. J., Gellynck, X., De Bourdeaudhuij, I., Sas, B., Bredie, Wender, Perez-Cueto, Federico J.A. & De Steur, H., 2017, In: Food Research International. 93, p. 33-42 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Environmental impact of meal service catering for dependent senior citizens in Danish municipalities
Saxe, H., Jensen, Jørgen Dejgård, Laugesen, S. M. B. & Bredie, Wender, 2019, In: International Journal of Life Cycle Assessment. 24, 4, p. 654-666 13 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Formulation of Heat-Induced Whey Protein Gels for Extrusion-Based 3D Printing
Sager, V. F., Munk, M. B., Hansen, M. S., Bredie, Wender & Ahrné, Lilia, 2021, In: Foods. 10, 1, 13 p., 8.Research output: Contribution to journal › Journal article › Research › peer-review
ID: 4225563
Most downloads
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6742
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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
Published -
4542
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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 -
3451
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Projective mapping: variations and consequences
Research output: Contribution to conference › Poster › Research
Published