Wender Bredie
Professor
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Flavour release of aldehydes and diacetyl in oil/water systems
Haahr, A. -., Bredie, Wender, Stahnke, L. H., Jensen, B. & Refsgaard, H. H. F., 2000, In: Food Chemistry. 71, p. 355-362 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Flavor release measurement by atmospheric pressure chemical ionization trap mass spectrometry, construction of interface and mathematical modeling of release profiles
Haarh, A., Madsen, H., Smedsgaard, J., Bredie, Wender, Stahnke, L. H. & Refsgaard, H. H. F., 2003, In: Analytical Chemistry. 75, 3, p. 655-662 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Carbohydrate Oral Rinsing, Cycling Performance and Individual Complex Carbohydrate Taste Sensitivity
Hartley, C., Carr, A., Roberts, S. S. H., Bredie, Wender & Keast, R. S. J., 2024, In: Nutrients. 16, 3, 17 p., 459.Research output: Contribution to journal › Journal article › Research › peer-review
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Maltodextrin-Based Carbohydrate Oral Rinsing and Exercise Performance: Systematic Review and Meta-Analysis
Hartley, C., Carr, A., Bowe, S. J., Bredie, Wender & Keast, R. S. J., 2022, In: Sports Medicine. 52, p. 1833–1862 30 p.Research output: Contribution to journal › Review › Research › peer-review
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Quinine sensitivity influences the acceptance of sea-buckthorn and grapefruit juices in 9- to 11-year-old children
Hartvig, D. L., Hausner, H., Wendin, Karin Maria Elisabet & Bredie, Wender, 2014, In: Appetite. 74, p. 70-78 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Initial liking influences the development of acceptance learning across repeated exposure to fruit juices in 9–11 year-old children
Hartvig, D. L., Hausner, H., Wendin, Karin Maria Elisabet, Ritz, C. & Bredie, Wender, 2015, In: Food Quality and Preference. 39, p. 228-235 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Differential transfer of dietary flavour compounds into human breast milk
Hausner, H., Bredie, Wender, Mølgaard, Christian, Petersen, Mikael Agerlin & Møller, P., 2008, In: Physiology & Behavior. 95, 1-2, p. 118-124 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Effects of repeated exposure on acceptance of initially disliked and liked Nordic snack bars in 9-11 year-old children
Hausner, H., Hartvig, D. L., Reinbach, Helene Christine, Wendin, Karin Maria Elisabet & Bredie, Wender, 2012, In: Clinical Nutrition. 31, 1, p. 137-143 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Characterisation of aroma volatiles in human milk and infant milk formulas
Hausner, H., Philipsen, M., Skov, T. H., Petersen, Mikael Agerlin & Bredie, Wender, 2008.Research output: Contribution to conference › Conference abstract for conference › Research
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Characterization of the volatile composition and variations between infant formulas and mother's milk
Hausner, H., Philipsen, M., Skov, T. H., Petersen, Mikael Agerlin & Bredie, Wender, 2009, In: Chemosensory Perception. 2, 2, p. 79-93 15 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Is the composition of aroma compounds in human milk more diverse than in milk formulas?
Hausner, H., Bredie, Wender, Mølgaard, Christian & Møller, P., 2006, ECRO 2006. 1 p.Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
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Betydning af spædbarnets kost
Hausner, H., Møller, P. & Bredie, Wender, 2007, LMC årsberetning 2006. Levnedsmiddelcentret, p. 8 1 p.Research output: Chapter in Book/Report/Conference proceeding › Report chapter › Communication
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Differential transfer of dietary flavour compounds into human breast milk
Hausner, H., Bredie, Wender, Mølgaard, Christian & Møller, P., 2007. 1 p.Research output: Contribution to conference › Poster › Research
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Influence of feeding different types of roughage on the oxidative stability of milk
Havemose, M. S., Weisbjerg, M. R., Bredie, Wender & Nielsen, J. H., 2004, In: International Dairy Journal. 14, 7, p. 563-570 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Measurement of volatile oxidation products from milk using solvent-assisted flavour evaporation and solid phase microextraction
Havemose, M. S., Justesen, P., Bredie, Wender & Nielsen, J. H., 2007, In: International Dairy Journal. 17, 7, p. 746-752 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Oxidative stability of milk influenced by fatty acids, antioxidants, and copper derived from feed
Havemose, M. S., Weisbjerg, M. R., Bredie, Wender, Poulsen, H. D. & Nielsen, J. H., 2006, In: Journal of Dairy Science. 89, 6, p. 1970-1980 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Willingness to replace animal-based products with pulses among consumers in different European countries
Henn, Katharina, Olsen, Søren Bøye, Goddyn, H. & Bredie, Wender, 2022, In: Food Research International. 157, 9 p., 111403.Research output: Contribution to journal › Journal article › Research › peer-review
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Health versus environmental benefits: Does additional information influence consumer acceptance of pulse‐based spreads?
Henn, Katharina, Reinbach, Helene Christine, Olsen, Søren Bøye, Aaslyng, M. D., Laugesen, S. M. B. & Bredie, Wender, 2023, In: Journal of Food Science. 88, 3, p. 1144-1158 15 p.Research output: Contribution to journal › Journal article › Research › peer-review
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The versatility of pulses: Are consumption and consumer perception in different European countries related to the actual climate impact of different pulse types?
Henn, Katharina, Zhang, X., Thomsen, Marianne, Rinnan, Åsmund & Bredie, Wender, 2022, In: Future Foods. 6, 9 p., 100202.Research output: Contribution to journal › Journal article › Research › peer-review
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Identifying behavioral and attitudinal barriers and drivers to promote consumption of pulses: A quantitative survey across five European countries
Henn, Katharina, Goddyn, H., Olsen, Søren Bøye & Bredie, Wender, 2022, In: Food Quality and Preference. 98, 104455.Research output: Contribution to journal › Journal article › Research › peer-review
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Healthy Snack Preferences in School Children
Holmer, A., Hausner, H., Reinbach, Helene Christine, Bruun Blauert, E., Bredie, Wender & Wendin, Karin Maria Elisabet, 2010.Research output: Contribution to conference › Conference abstract for conference › Research › peer-review
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Acceptance of Nordic snack bars in children aged 8-11 years
Holmer, A., Hausner, H., Reinbach, Helene Christine, Bredie, Wender & Wendin, Karin Maria Elisabet, 2012, In: Food & Nutrition Research. 56, 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Composition of volatile compounds in bovine milk heat treated by instant infusion pasteurization and their correlation to sensory analysis
Hougaard, Anni Bygvrå, Vestergaard, J. S., Varming, C., Bredie, Wender & Ipsen, Richard, 2011, In: International Journal of Dairy Technology. 64, 1, p. 34-44 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Expanding the terpene biosynthetic code with non-canonical 16 carbon atom building blocks
Ignea, C., Raadam, Morten Hessellund, Koutsaviti, A., Zhao, Yong, Duan, Yaotao, Harizani, M., Miettinen, Karel, Georgantea, P., Rosenfeldt, M., Viejo-Ledesma, S. E., Petersen, Mikael Agerlin, Bredie, Wender, Stærk, Dan, Roussis, V., Ioannou, E. & Kampranis, Sotirios, 2022, In: Nature Communications. 13, 16 p., 5188.Research output: Contribution to journal › Journal article › Research › peer-review
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Best-worst scaling: a critical introduction and discussion of its future in sensory and consumer research
Jaeger, S. R., Cardello, A. V., Lesher, L. L., Aaslyng, M. & Bredie, Wender, 2007. 1 p.Research output: Contribution to conference › Conference abstract for conference › Research
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Best-worst scaling: an introduction and initial comparison with monadic rating for preference elicitation with food products
Jaeger, S. R., Jørgensen, A. S., Aaslyng, M. D. & Bredie, Wender, 2008, In: Food Quality and Preference. 19, 6, p. 579-588 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Green Tea Polyphenols Decrease Strecker Aldehydes and Bind to Proteins in Lactose-Hydrolyzed UHT Milk
Jansson, T., Rauh, V., Danielsen, Bente Pia, Poojary, Mahesha Manjunatha, Waehrens, S. S., Bredie, Wender, Sørensen, J., Petersen, Mikael Agerlin, Ray, C. A. & Lund, Marianne N., 2017, In: Journal of Agricultural and Food Chemistry. 65, 48, p. 10550-10561 12 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Effect of green tea catechins on physical stability and sensory quality of lactose-reduced UHT milk during storage for one year
Jansson, T., Waehrens, S. S., Rauh, V., Danielsen, Bente Pia, Sørensen, J., Bredie, Wender, Petersen, Mikael Agerlin, Ray, C. A. & Lund, Marianne N., 2019, In: International Dairy Journal. 95, p. 25-34 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Characterization of Roselle calyx from different geographical origins
Juhari, N. H. B., Bredie, Wender, Toldam-Andersen, Torben & Petersen, Mikael Agerlin, 2018, In: Food Research International. 112, p. 378-389 12 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Growth performance, meat quality and carcass composition of broilers fed rapeseed-enriched diets
Karlsson, A. H., Bredie, Wender, Petersen, Mikael Agerlin, Lange, Belinda, Danielsen, Bente Pia, Petersen, J. S., Katholm, A. & Dickow, M. S., 2015.Research output: Contribution to conference › Poster › Research
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Sensory characteristic of corn soya blend and the effects of milk protein replacement
Kehlet, U. N., Kæstel, P., Hausner, H., Bredie, Wender & Allesen-Holm, Bodil Helene, 2011, In: African Journal of Food Science. 5, 4, p. 200-207 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Training of a sensory panel in profiling carrots: [P220]
Kreutzmann, S., Thybo, A. K. & Bredie, Wender, 2005, Abstracts book. Elsevier, p. 1 1 p.Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
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Training of a sensory panel and profiling of winter hardy and coloured carrot genotypes
Kreutzmann, S., Thybo, A. K. & Bredie, Wender, 2007, In: Food Quality and Preference. 18, 3, p. 482-489 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Taste alterations and oral discomfort in patients receiving chemotherapy
Larsen, A. K., Thomsen, C., Sanden, M., Skadhauge, L. B., Anker, C. B., Mortensen, M. N. & Bredie, Wender, 2021, In: Supportive Care in Cancer. 29, p. 7431–7439Research output: Contribution to journal › Journal article › Research › peer-review
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Influence of added carbohydrates on the aroma profile of cooked pork
Lauridsen, L., Miklos, R., Schäfer, A., Aaslyng, M. D. & Bredie, Wender, 2006, Flavour science: recent advances and trends. Bredie, W. L. P. & Petersen, M. A. (eds.). Amsterdam: Elsevier, p. 355-358 4 p. (Developments in Food Science, Vol. 43).Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research
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Influence of added carbohydrates on the aroma profile of cooked pork
Lauridsen, L., Miklos, R., Schäfer, A., Aaslyng, M. D. & Bredie, Wender, 2005. 1 p.Research output: Contribution to conference › Poster › Research
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Development of a cellular assay from rats for fundamental studies on early events in taste perception
Lawson, M. A., Willumsgaard, A. D. E., Brüggemann, D. A. & Bredie, Wender, 2006, Proceedings from LMC International Food Congress 2006: nutrigenomics and health - from vision to food. p. 28 1 p. (Scandinavian Journal of Food & Nutrition; No. supplement 1, Vol. 50).Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
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Effects of γ-Glutamylated Hydrolysates from Porcine Hemoglobin and Meat on Kokumi Enhancement and Oxidative Stability of Emulsion-Type Sausages
Li, Qian, Liu, J., Cao, Lichuang, Zhang, L., Bredie, Wender, Otte, Jeanette & Lametsch, Rene, 2022, In: Food and Bioprocess Technology. 15, 15 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Production of Taste Enhancers from Protein Hydrolysates of Porcine Hemoglobin and Meat Using Bacillus amyloliquefaciens γ-Glutamyltranspeptidase
Li, Qian, Liu, J., De Gobba, Cristian, Zhang, L., Bredie, Wender & Lametsch, Rene, 2020, In: Journal of Agricultural and Food Chemistry. 68, 42, p. 11782-11789 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
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A comparative study of beef quality after ageing longissimus muscle using a dry ageing bag, traditional dry ageing or vacuum package ageing
Li, X., Babol, J., Bredie, Wender, Lange, Belinda, Tománková, J. & Lundström, K., 2014, In: Meat Science. 97, 4, p. 433-442 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
Taste recognition threshold concentrations of styrene in oil‐in‐water emulsions and yoghurts
Linssen, J. P. H., Janssens, A. L. G. M., Reitsma, H. C. E., Bredie, Wender & Roozen, J. P., 1993, In: Journal of the Science of Food and Agriculture. 61, 4, p. 457-462 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
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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
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Comparison of rapid descriptive sensory methodologies: Free-Choice Profiling, Flash Profile and modified Flash Profile
Liu, J., Bredie, Wender, Sherman, E., Harbertson, J. F. & Heymann, H., 2018, In: Food Research International. 106, p. 892-900 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Consumer perception and sensory properties of bakery products fortified with chicken protein for older adults
Liu, J., Tetens, Inge & Bredie, Wender, 2022, In: International Journal of Gastronomy and Food Science. 27, 10 p., 100484.Research output: Contribution to journal › Journal article › Research › peer-review
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Stabilization of directly acidified protein drinks by single and mixed hydrocolloids - combining particle size, rheology, tribology, and sensory data
Liu, J., Pedersen, H. L., Knarreborg, L., Ipsen, Richard & Bredie, Wender, 2020, In: Food Science & Nutrition. 8, 12, p. 6433-6444 12 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Perception and liking of yogurts with different degrees of granularity in relation to ethnicity, preferred oral processing and lingual tactile acuity
Liu, J., Bech, A. C., Waehrens, S. S. & Bredie, Wender, 2021, In: Food Quality and Preference. 90, 8 p., 104158.Research output: Contribution to journal › Journal article › Research › peer-review
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Performance of flash profile and napping with and without training for describing small sensory differences in a model wine
Liu, J., Grønbeck, M. S., Di Monaco, R., Giacalone, D. & Bredie, Wender, 2016, In: Food Quality and Preference. 48, A, p. 41-49 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
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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
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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
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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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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
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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
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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
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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
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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
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Chemical and sensory characterisation of pan-fried pork flavour: interactions between raw meat quality, ageing and frying temperature
Meinert, L., Andersen, L. T., Bredie, Wender, Bjergegaard, C. & Aaslyng, M. D., 2007, In: Meat Science. 75, 2, p. 229-242 14 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Flavour development in pork: influence of flavour precursor concentrations in longissimus dorsi from pigs with different raw meat qualities
Meinert, L., Tikk, K., Tikk, M., Brockhoff, P. B., Bredie, Wender, Bjergegaard, C. & Aaslyng, M. D., 2009, In: Meat Science. 81, 1, p. 255-262 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
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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
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Physicochemical and sensory characterization of Cheddar cheese with variable NaCl levels and equal moisture content
Møller, K. K., Rattray, F. P., Bredie, Wender & Ardö, Ylva Margareta, 2013, In: Journal of Dairy Science. 96, 4, p. 1953-1971 19 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Lateralization in olfaction: affection and cognition
Møller, P., Rasmussen, G., Bredie, Wender, Dijksterhuis, G. B. & Martens, M., 2001, In: Chemical Senses. 26, p. 785 1 p.Research output: Contribution to journal › Conference abstract in journal › Research › peer-review
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Determinants of the pleasantness of odor mixtures
Møller, P., Hartvig, D. L. & Bredie, Wender, 2011, Symposium Odorants, Receptors and glomeruli. chemical senses, p. E71-E72 2 p.Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
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Smagens fysiologi
Møller, P., Martens, M., Meyer, C. & Bredie, Wender, 2010, Menneskets ernæring. Astrup, A., Bügel, S., Dyerberg, J. & Stender, S. (eds.). 3 ed. Munksgaard , p. 255-263 9 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
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Does FGF21 mediate the potential decrease in sweet food intake and preference following bariatric surgery?
Nielsen, M. S., Ritz, C., Chenchar, A., Bredie, Wender, Gillum, M. P. & Sjödin, Anders Mikael, 2021, In: Nutrients. 13, 11, 10 p., 3840.Research output: Contribution to journal › Journal article › Research › peer-review
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Roux-En-Y gastric bypass and sleeve gastrectomy does not affect food preferences when assessed by an ad libitum buffet meal
Nielsen, M. S., Christensen, Bodil Just, Ritz, C., Rasmussen, S., Hansen, T. T., Bredie, Wender, le Roux, C. W., Sjödin, Anders Mikael & Schmidt, J. B., 2017, In: Obesity Surgery. 27, 10, p. 2599-2605 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Factors associated with favorable changes in food preferences after bariatric surgery
Nielsen, M. S., Christensen, Bodil Just, Ritz, C., Holm, Lotte, Lunn, Susanne, Tækker, L., Schmidt, J. B., Bredie, Wender, Albrechtsen, Nicolai Jacob Wewer, Holst, Jens Juul, Hilbert, A., le Roux, C. W. & Sjödin, Anders Mikael, 2021, In: Obesity Surgery. 31, 8, p. 3514-3524 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Bariatric surgery leads to short-term effects on sweet taste sensitivity and hedonic evaluation of fatty food stimuli
Nielsen, M. S., Andersen, I. N. S. K., Lange, Belinda, Ritz, C., le Roux, C. W., Schmidt, J. B., Sjödin, Anders Mikael & Bredie, Wender, 2019, In: Obesity. 27, 11, p. 1796-1804 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Sensory local uniqueness of Danish honeys
Nielsen, S. S., Byrne, D. V. & Bredie, Wender, 2011, In: Food Research International. 44, 9, p. 2766-2774 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Sensory Uniqueness in relation to Danish Honey
Nielsen, S. S., Byrne, D. V. & Bredie, Wender, 2010.Research output: Contribution to conference › Conference abstract for conference › Research › peer-review
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Does familiarity breed contempt for local food? Consumer concept formation for novel versus traditional local foods
Nielsen, S. S., Bredie, Wender & Byrne, D. V., 2011.Research output: Contribution to conference › Poster › Research › peer-review
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Flavour stability of sterilised chickpeas stored in pouches
Noordraven, L. E. C., Petersen, Mikael Agerlin, Van Loey, A. M. & Bredie, Wender, 2021, In: Current Research in Food Science. 4, p. 773-783Research output: Contribution to journal › Journal article › Research › peer-review
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An investigation into between-meal food desires among hospitalised haematological cancer patients
Okkels, S. L., Bredie, Wender, Klausen, T. W. & Beck, A. M., 2016, In: Clinical Nutrition. 35, 2, p. 440-445 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
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PARAFAC2: sensory science in multi-mode dimension; [P296]
Ovejero Lopez, I., van der Berg, Franciscus Winfried J & Bredie, Wender, 2005, Abstracts book. Elsevier, p. 1 1 p.Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
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Human olfactory self-adaptation for structurally-related monoterpenes
Ovejero Lopez, I., van der Berg, Franciscus Winfried J & Bredie, Wender, 2006, Flavour science: recent advances and trends. Bredie, W. L. P. & Petersen, M. A. (eds.). Amsterdam: Elsevier, p. 33-36 4 p. (Developments in Food Science, Vol. 43).Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research
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Human olfactory self-adaptation for structurally-related monoterpenes
Ovejero Lopez, I., van der Berg, Franciscus Winfried J & Bredie, Wender, 2005. 1 p.Research output: Contribution to conference › Poster › Research
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Human olfactory self-adaptation for structurally-related monoterpenes
Ovejero Lopez, I., van der Berg, Franciscus Winfried J & Bredie, Wender, 2005. 1 p.Research output: Contribution to conference › Poster › Research
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Flavor release measurement from gum model system
Ovejero-López, I., Haahr, A., van der Berg, Franciscus Winfried J & Bredie, Wender, 2004, In: Journal of Argicultural and Food Chemistry. 52, 26, p. 8119-8126 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Univariate and multivariate modelling of flavour release in chewing gum using time-intensity: a comparison of data analytical methods
Ovejero-López, I., Bro, Rasmus & Bredie, Wender, 2005, In: Food Quality and Preference. 16, 4, p. 327-343 17 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Validity of ranking criteria in gas chromatography - olfactometry methods
Petersen, M. A., Ivanova, D., Møller, P. & Bredie, Wender, 2003, Ikke angivet. edited by J. L. Quéré and P. X. Étiévants. 224-227 (ed.). Intercept, p. 494-499 6 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
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Effect of processing and microstructural properties of chickpea-flours on in vitro digestion and appetite sensations
Pälchen, K. S., Bredie, Wender, Duijsens, D., Castillo, A. I. A., Hendrickx, M., Van Loey, A., Raben, Anne & Grauwet, T., 2022, In: Food Research International. 157, 13 p., 111245.Research output: Contribution to journal › Journal article › Research › peer-review
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Flavor profiling of apple ciders from the UK and Scandinavian region
Qin, Z., Petersen, Mikael Agerlin & Bredie, Wender, 2018, In: Food Research International. 105, p. 713-723 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
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The influence of feeding crimped kernel maize silage on broiler production, nutrient digestibility and meat quality
Ranjitkar, S., Karlsson, A. H., Petersen, Mikael Agerlin, Bredie, Wender, Petersen, J. S. & Engberg, R. M., 2016, In: British Poultry Science. 57, 1, p. 93-104 12 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Interactions between oral burn, meat flavor and texture in chili spiced pork patties evaluated by time-intensity
Reinbach, Helene Christine, Meinert, L., Ballabio, D., Aaslyng, M. D., Bredie, Wender, Olsen, Karsten & Møller, P., 2007, In: Food Quality and Preference. 18, 6, p. 909-919 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
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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
Reinbach, Helene Christine, Giacalone, D., Ribeiro, L. M., Bredie, Wender & Frøst, Michael Bom, 2012. 1 p.Research output: Contribution to conference › Conference abstract for conference › Research
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Comparison of three sensory profiling methods based on consumer perception: CATA, CATA with intensity and Napping
Reinbach, Helene Christine, Giacalone, D., Ribeiro, L. M., Bredie, Wender & Frøst, Michael Bom, 2014, In: Food Quality and Preference. 32, Part B, p. 160-166 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Animal models for studying taste cell signalling
Reinbach, Helene Christine, Bredie, Wender, Lawson, M. A., Møller, P. & Brüggemann, D. A., 2010.Research output: Contribution to conference › Poster › Research
- Published
Development of a sensory test method for odor measurement in a package headspace
Reinbach, Helene Christine, Allesen-Holm, Bodil Helene, Kristoffersson, L. & Bredie, Wender, 2011, In: Journal of Sensory Studies. 26, 2, p. 118-127 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Time-intensity evaluation of chilli spiced pork patties
Reinbach, Helene Christine, Lauridsen, L., Ballabio, D., Aaslyng, M. D., Bredie, Wender & Møller, P., 2006. 2 p.Research output: Contribution to conference › Conference abstract for conference › Research
- Published
Oral Somatosensory Alterations in Head and Neck Cancer Patients: An Overview of the Evidence and Causes
Riantiningtyas, Reisya Rizki, Carrouel, F., Bruyas, A., Bredie, Wender, Kwiecien, C., Giboreau, A. & Dougkas, A., 2023, In: Cancers. 15, 3, 14 p., 718.Research output: Contribution to journal › Review › Research › peer-review
- Published
Oral somatosensory alterations and salivary dysfunction in head and neck cancer patients
Riantiningtyas, Reisya Rizki, Valenti, A., Dougkas, A., Bredie, Wender, Kwiecien, C., Bruyas, A., Giboreau, A. & Carrouel, F., 2023, In: Supportive Care in Cancer. 31, 12, 10 p., 627.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
3D printing of a high protein yoghurt-based gel: Effect of protein enrichment and gelatine on physical and sensory properties
Riantiningtyas, Reisya Rizki, Sager, V. F., Chow, Ching Yue, Thybo, C. D., Bredie, Wender & Ahrné, Lilia, 2021, In: Food Research International. 147, 10 p., 110517.Research output: Contribution to journal › Journal article › Research › peer-review
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Oral-somatosensory alterations in head and neck cancer patients and food intake
Riantiningtyas, Reisya Rizki, Giboreau, A., Bruyas, A., Dougkas, A., Kwiecien, C., Carrouel, F., Pouyet, V. & Bredie, Wender, 2022, In: Current Developments in Nutrition. 6, Suppl.1 , p. 252 1 p.Research output: Contribution to journal › Conference abstract in journal › Research › peer-review
- Published
An investigation into food choices among 5–12 years children in relation to sensory, nutritional, and healthy product cues
Rigo, Manuela, Mohebbi, M., Keast, R., Harrison, P., Kelly, M., Olsen, Annemarie, Bredie, Wender & Russell, C. G., 2023, In: Food Quality and Preference. 111, 11 p., 104990.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Monitoring panel performance within and between sensory experiments by multi-way analysis
Romano, R., Vestergaard, J. S., Kompany-Zareh, M. & Bredie, Wender, 2008, Book of short papers: Joint meeting of the société francophone de classification and the classification and data analysis group of Italian statistical society. 4 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review
- Published
Monitoring panel performance within and between sensory experiments by multi-way analysis
Romano, R., Vestergaard, J. S., Kompany-Zareh, M. & Bredie, Wender, 2011, Classification and multivariate analysis for complex data structures, studies in classification, data analysis, and knowledge organization. Fichet, B., Piccolo, D., Verde, R. & Vichi, M. (eds.). Springer, p. 335-342 8 p. (Studies in Classification, Data Analysis, and Knowledge Organization; No. 6).Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
- Published
Panel performance: modelling variation in sensory profiling data by multiway analysis
Romano, R., Vestergaard, J. S. & Bredie, Wender, 2009, Delegate manual: 8th Pangborn Sensory Science Symposium. 1 p.Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
- Published
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
- Published
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
- Published
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
- Published
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
ID: 4225563
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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
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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
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3451
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Projective mapping: variations and consequences
Research output: Contribution to conference › Poster › Research
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