Wender Bredie

Wender Bredie

Professor

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    ORCID: 0000-0001-5145-4131

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    1. Published

      Comparison of glucose, glucose 6-phosphate, ribose, and mannose as flavour precursors in pork: the effect of monosaccharide addition on flavour generation

      Meinert, L., Schäfer, A., Bjergegaard, C., Aaslyng, M. D. & Bredie, Wender, 2009, In: Meat Science. 81, 3, p. 419-425 7 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    2. Published

      Sensory profiling data studied by partial least squares regression

      Martens, M., Bredie, Wender & Martens, H., 2000, In: Food Quality and Preference. 11, p. 147-149 3 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    3. Published

      Hvad vi smager og hvad vi tror om økologisk og konventionelt producerede produkter

      Martens, M., Wienberg, L., Henning, J., Laustsen, A. M. & Bredie, Wender, 1997, Ikke angivet. Levnedsmiddelcentret, p. 201 1 p.

      Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research

    4. Published

      Human senses in action

      Martens, M., Bredie, Wender, Dijksterhuis, G. B., Martens, H., Köster, E. & Møller, P., 2000. 12 p.

      Research output: Contribution to conference › Paper › Research

    5. Published

      Sensory properties of Danish municipal drinking water as a function of chemical composition

      Marcussen, H., Bredie, Wender, Wæhrens, S. S., Brüsch, W., Holm, Peter Engelund & Hansen, Hans Chr. Bruun, 2013, In: Food Research International. 54, 1, p. 389-396 8 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    6. Published

      Development of sensory assessment scale for oral sensation of cold and warmth

      López, I. O. & Bredie, Wender, 2003, Ikke angivet. Edited by J. L. Le Quéré and P. X. Étievant (ed.). Intercept medical publications, p. 297-300 4 p.

      Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research

    7. Published

      Effect of sequential fermentations and grape cultivars on volatile compounds and sensory profiles of Danish wines

      Liu, J., Arneborg, Nils, Toldam-Andersen, Torben, Petersen, Mikael Agerlin & Bredie, Wender, 2017, In: Journal of the Science of Food and Agriculture. 97, 11, p. 3594-3602 9 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    8. Published

      A review on oral tactile sensitivity: measurement techniques, influencing factors and its relation to food perception and preference

      Liu, J., Cattaneo, C., Papavasileiou, M., Methven, L. & Bredie, Wender, 2022, In: Food Quality and Preference. 100, 10 p., 104624.

      Research output: Contribution to journal › Review › Research › peer-review

    9. Published

      Instrumental and sensory characterisation of Solaris white wines in Denmark

      Liu, J., Toldam-Andersen, Torben, Petersen, Mikael Agerlin, Zhang, S., Arneborg, Nils & Bredie, Wender, 2015, In: Food Chemistry. 166, p. 133-142 10 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    10. Published

      Impact of sequential co-culture fermentations on flavour characters of Solaris wines

      Liu, J., Arneborg, Nils, Toldam-Andersen, Torben, Zhang, S., Petersen, Mikael Agerlin & Bredie, Wender, 2017, In: European Food Research and Technology. 243, 3, p. 437-445 9 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

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