Wender Bredie

Wender Bredie

Professor


  1. 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

  2. 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

  3. 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

  4. 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

  5. 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

  6. Published

    Olfaktometri skaber nye muligheder

    Bredie, Wender, 2005, In: Ingenioeren. 18, p. 14 1 p.

    Research output: Contribution to journalJournal articleCommunication

  7. Published

    Smagens fysiologi

    Bredie, Wender, Meyer, C. & Møller, P., 2015, Menneskets ernæring. Astrup, A., Bügel, S., Dyerberg, J. & Stender, S. (eds.). 4 ed. Munksgaard , p. 275-284 10 p.

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

  8. Published

    Flavour Science: Recent Advances and Trends

    Bredie, Wender & Petersen, Mikael Agerlin, 2006, Amsterdam: Elsevier. 637 p. (Development in Food Science, Vol. 43).

    Research output: Book/ReportBookResearchpeer-review

  9. Published

    The Nordic sensory food identity

    Bredie, Wender, 2008.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  10. Published

    PROP status: a sensible tool for selecting the most sensitive subjects for sensory analysis?

    Bredie, Wender, Lorensen, K. & Hyldig, G., 2006. 1 p.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  11. Published

    Modification of bread crust flavour with enzymes and flavour precursors: poster no. 41

    Bredie, Wender, Boesveld, M., Martens, M. & Dybdal, L., 2005. 1 p.

    Research output: Contribution to conferencePosterResearch

  12. Published

    A comparative study on facially expressed emotions in response to basic tastes

    Bredie, Wender, Tan, H. S. G. & Wendin, Karin Maria Elisabet, 2014, In: Chemosensory Perception. 7, 1, p. 1-9 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  13. 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

  14. Published

    Preface

    Bredie, Wender & Petersen, Mikael Agerlin, 2006, In: Developments in Food Science. 43, C, p. xxi-xxiii

    Research output: Contribution to journalEditorialResearch

  15. Published

    Modification of bread crust flavour with enzymes and flavour precursors

    Bredie, Wender, Boesveld, M., Martens, M. & Dybdal, L., 2006, Flavour science: recent advances and trends. Bredie, W. L. P. & Petersen, M. A. (eds.). Amsterdam: Elsevier, p. 225-228 4 p. (Developments in Food Science, Vol. 43).

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearch

  16. Published

    Flash Profile Method

    Bredie, Wender, Liu, J., Dehlholm, C. & Heymann, H., 2018, Descriptive Analysis in Sensory Evaluation. Kemp, S. E., Hort, J. & Hollowood, T. (eds.). 1 ed. Hoboken, USA: Wiley-Blackwell, p. 513-533 21 p. (Sensory Evaluation Series, Vol. 1).

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

  17. Published

    Sensorisk adaptation og interaktioner i smagsperception

    Bredie, Wender, 2005, In: Levnedsmiddelcentret Årsberetning 2004. p. 30 1 p.

    Research output: Contribution to journalJournal articleCommunication

  18. 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

  19. 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

  20. 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

  21. 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

  22. 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

  23. 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

  24. E-pub ahead of print

    Development of an olfactory test method for measuring perception of everyday food odors among older adults

    Broge, E. H. D. L., Wendin, Karin Maria Elisabet, Hyldig, G. & Bredie, Wender, 10 Aug 2021, (E-pub ahead of print) In: Journal of Sensory Studies. 16 p., e12706.

    Research output: Contribution to journalJournal articleResearchpeer-review

  25. Published

    Changes in perception and liking for everyday food odors among older adults

    Broge, E. H. D. L., Wendin, Karin Maria Elisabet, Rasmussen, Morten Arendt & Bredie, Wender, 2021, In: Food Quality and Preference. 93, 12 p., 104254.

    Research output: Contribution to journalJournal articleResearchpeer-review

ID: 4225563