Wender Bredie

Wender Bredie

Professor


  1. Published

    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 proceedingConference abstract in proceedingsResearch

  2. Published

    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 proceedingBook chapterResearchpeer-review

  3. Published

    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 journalJournal articleResearchpeer-review

  4. Published

    Physicochemical and sensory characterization of Cheddar cheese with variable NaCl levels and equal moisture content

    Møller, K. K., Rattray, Fergal Patrick, Bredie, Wender & Ardö, Ylva Margareta, 2013, In : Journal of Dairy Science. 96, 4, p. 1953-1971 19 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. Published

    Chemical and sensory characterisation of pan-fried pork flavour: interactions between raw meat quality, ageing and frying temperature

    Meinert, Lene, 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 journalJournal articleResearchpeer-review

  6. Published

    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 journalJournal articleResearchpeer-review

  7. 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 journalJournal articleResearchpeer-review

  8. 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 journalJournal articleResearchpeer-review

  9. Published

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

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

    Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearch

  10. 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 conferencePaperResearch

  11. Published

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

    Marcussen, H., Bredie, Wender, Wæhrens, Sandra Stolzenbach, 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 journalJournal articleResearchpeer-review

  12. 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 proceedingArticle in proceedingsResearch

  13. Published

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

    Liu, Jing, 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 journalJournal articleResearchpeer-review

  14. Published

    Comparison of rapid descriptive sensory methodologies: Free-Choice Profiling, Flash Profile and modified Flash Profile

    Liu, Jing, Bredie, Wender, Sherman, E., Harbertson, J. F. & Heymann, H., 2018, In : Food Research International. 106, p. 892-900 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  15. Published

    Performance of flash profile and napping with and without training for describing small sensory differences in a model wine

    Liu, Jing, 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 journalJournal articleResearchpeer-review

  16. Published

    Instrumental and sensory characterisation of Solaris white wines in Denmark

    Liu, Jing, 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 journalJournal articleResearchpeer-review

  17. Published

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

    Liu, Jing, 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 journalJournal articleResearchpeer-review

  18. Published

    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., 1 Jan 1993, In : Journal of the Science of Food and Agriculture. 61, 4, p. 457-462 6 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  19. Published

    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 journalJournal articleResearchpeer-review

  20. Published

    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 proceedingConference abstract in proceedingsResearch

  21. Published

    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 proceedingBook chapterResearch

  22. Published

    Influence of added carbohydrates on the aroma profile of cooked pork

    Meinert, Lene, Miklos, R., Schäfer, A., Aaslyng, M. D. & Bredie, Wender, 2005. 1 p.

    Research output: Contribution to conferencePosterResearch

  23. Published

    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 journalJournal articleResearchpeer-review

  24. Published

    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 proceedingConference abstract in proceedingsResearch

  25. Published

    Sensory characteristic of corn soya blend and the effects of milk protein replacement

    Kehlet, U. N., Kæstel, P., Hausner, Helene, Bredie, Wender & Allesen-Holm, Bodil Helene, 2011, In : African Journal of Food Science. 5, 4, p. 200-207 8 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

ID: 4225563