Wender Bredie

Wender Bredie

Professor

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    ORCID: 0000-0001-5145-4131

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    1. Published

      The impact of sensory quality of pork on consumer preference

      Aaslyng, M. D., Oksama, M., Olsen, E. V., Bejerholm, C., Baltzer, M., Andersen, G., Bredie, Wender, Byrne, D. V. & Gabrielsen, G., 2007, In: Meat Science. 76, 1, p. 61-73 13 p.

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

    2. Published

      Taste sensitivity and preferences in Danish school children

      Allesen-Holm, Bodil Helene, Frøst, Michael Bom & 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

    3. Published

      Cayenne pepper in a meal: effect of oral heat on feelings of appetite, sensory specific desires and well-being

      Andersen, B. V., Byrne, D. V., Bredie, Wender & Møller, P. M. R., 2017, In: Food Quality and Preference. 60, p. 1-8 8 p.

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

    4. Published

      Integration of the sensory experience and post-ingestive measures for understanding food satisfaction. A case study on sucrose replacement by Stevia rebaudiana and addition of beta glucan in fruit drinks

      Andersen, B. V., Mielby, L. H., Viemose, I., Bredie, Wender & Hyldig, G., 2017, In: Food Quality and Preference. 58, p. 76-84 9 p.

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

    5. Published

      Desires for beverages and liking of skin care product odors in imaginative and immersive virtual reality beach contexts

      Andersen, I. N. S. K., Kraus, A. A., Ritz, C. & Bredie, Wender, 2019, In: Food Research International. 117, p. 10-18 9 p.

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

    6. Published

      Study of taste-active compounds in the water-soluble extract of mature Cheddar cheese

      Andersen, L. T., Ardö, Ylva Margareta & Bredie, Wender, 2010, In: International Dairy Journal. 20, 8, p. 528-536 9 p.

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

    7. Published

      Savoury flavour in cheddar cheese: an introductory study of taste properties of fractionated water soluble extracts

      Andersen, L. T., Bredie, Wender, Stahnke, L., Sørensen, N. K. & Ardö, Ylva Margareta, 2007. 1 p.

      Research output: Contribution to conference › Conference abstract for conference › Research

    8. Published

      Savoury flavour in cheddar cheese: impact of Lactobacillus as adjunct culture on taste and peptide profile

      Andersen, L. T., Bredie, Wender, Stahnke, L., Sørensen, N. K. & Ardö, Ylva Margareta, 2007. 2 p.

      Research output: Contribution to conference › Conference abstract for conference › Research

    9. Published

      Identification of Peptides and Amino Acids in Cheddar Cheese with Savoury Flavour

      Andersen, L. T., Sørensen, N. K., Stahnke, L., Bredie, Wender & Ardö, Ylva Margareta, 2008. 1 p.

      Research output: Contribution to conference › Conference abstract for conference › Research

    10. Published

      Savoury flavour i cheddar ost

      Andersen, L. T., Ardö, Ylva Margareta, Bredie, Wender & Sørensen, N. K., 2007, In: Maelkeritidende. 1, p. 10-12 3 p.

      Research output: Contribution to journal › Journal article › Communication

    11. Published

      Flavor characterization of animal hydrolysates and potential of glucosamine in flavor modulation

      Bak, K. H., Waehrens, S. S., Fu, Y., Chow, Ching Yue, Petersen, Mikael Agerlin, Ruiz Carrascal, Jorge, Bredie, Wender & Lametsch, Rene, 2021, In: Foods. 10, 12, 12 p., 3008.

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

    12. Published

      Molecular gastronomy: a new emerging scientific discipline

      Barham, P., Skibsted, Leif Horsfelt, Bredie, Wender, Frøst, Michael Bom, Møller, P., Risbo, Jens, Snitkjær, P. & Mortensen, L. M., 2010, In: Chemical Reviews. 110, 4, p. 2313-2365 53 p.

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

    13. Published

      Variety in snack servings as determinant for acceptance in school children

      Bergamaschi, V., Olsen, Annemarie, Laureati, M., Zangenberg, S., Pagliarini, E. & Bredie, Wender, 2016, In: Appetite. 96, p. 628-635 8 p.

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

    14. Enterohemorragische Escherichia coli O157:H7, een onderschatte voedselpathogeen? Een literatuuroverzicht.

      Bredie, Wender, de Boer, E. & Wernars, K., 1992, In: Tijdschrift voor Diergeneeskunde. 117, 8, p. 235-238 4 p.

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

    15. Published

      Odour interactions in mixtures of meat aroma components

      Bredie, Wender, Ammann, C. R. & Bult, J. H. F., 2000, Frontiers of Flavour Science. Schieberle, P. & Engel, K-H. (eds.). Deutsche Forschungsanstalt für Lebensmittelchemie, p. 220-225 5 p.

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

    16. Published

      Aroma characteristics of extruded wheat flour and wheat starch containing added cysteine and reducing sugars

      Bredie, Wender, Hassell, G. M., Guy, R. C. E. & Mottram, D. S., 1997, In: Journal of Cereal Science. 25, p. 57-63 7 p.

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

    17. Published

      Aroma volatiles generated during extrusion cooking of maize flour

      Bredie, Wender, Mottram, D. S. & Guy, R. C. E., 1998, In: Journal of Agricultural and Food Chemistry. 46, 4, p. 1479-1487 9 p.

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

    18. Published

      Matrix - flavour interactions: a sensory study with hot cocoa drinks

      Bredie, Wender, Folkenberg, D. M. & Martens, M., 1999, EUR. Escher, F. & Nüssli, J. (eds.). 19228 ed. p. 5, 7 p.

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

    19. Published

      Sensory characterisation of the aromas generated in extruded maize and wheat flour

      Bredie, Wender, Mottram, D. S., Hassell, G. M. & Guy, R. C. E., 1998, In: Journal of Cereal Science. 28, p. 97-106 10 p.

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

    20. Published

      Apple or mushroom sensory impact of 1-octen-3-one in an apple odour mixture

      Bredie, Wender, Ivanova, D., Müller, P. & Petersen, M., 2001, In: Food processing industry magazine. 10, p. 5-6 2 p.

      Research output: Contribution to journal › Journal article › Research

    21. Published

      Aroma volatiles from extrusion cooking of model systems containing proline and ornithine

      Bredie, Wender, Guy, R. C. E. & Mottram, D. S., 1996. 1 p.

      Research output: Contribution to conference › Paper › Research

    22. Published

      Appetitlig sensorik

      Bredie, Wender, 1998, Ikke angivet. Svarre, M. (ed.). Levnedsmiddelcentret, p. 55 1 p.

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

    23. Published

      Aroma volatiles from the extrusion cooking of model systems containing proline and ornithine

      Bredie, Wender, Mottram, D. S. & Guy, R. C. E., 1996, Special publication / Royal Society of Chemistry. Taylor, A. J. & Mottram, D. S. (eds.). 197 ed. Royal Society of Chemistry, p. 221-224 4 p.

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

    24. Published

      Bitterness in flavor profiling of soft cheeses

      Bredie, Wender, Jelle, B. & Martens, M., 1997. 1 p.

      Research output: Contribution to conference › Paper › Research

    25. Published

      Flavour generation in extruded cereals in relation to feedstocks and cooking conditions

      Bredie, Wender, 1996, Reading: University of Reading.

      Research output: Book/Report › Ph.D. thesis › Research

    26. Published

      Maillardreaktioner i levnedsmidler fra en kemisk-sensorisk indfaldsvinkel

      Bredie, Wender, 1997, Ikke angivet. Levnedsmiddelcentret, p. 63 1 p.

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

    27. 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 proceeding › Article in proceedings › Research

    28. 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 journal › Journal article › Research › peer-review

    29. 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 proceeding › Article in proceedings › Research

    30. 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., 1992, In: International Journal of Food Microbiology. 16, 3, p. 197-208 12 p.

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

    31. 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 proceeding › Article in proceedings › Research

    32. Published

      Olfaktometri skaber nye muligheder

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

      Research output: Contribution to journal › Journal article › Communication

    33. 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 proceeding › Book chapter › Research › peer-review

    34. 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/Report › Book › Research › peer-review

    35. Published

      The Nordic sensory food identity

      Bredie, Wender, 2008.

      Research output: Contribution to conference › Conference abstract for conference › Research

    36. 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 conference › Conference abstract for conference › Research

    37. 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 conference › Poster › Research

    38. 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 journal › Journal article › Research › peer-review

    39. 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 proceeding › Book chapter › Research › peer-review

    40. Published

      Preface

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

      Research output: Contribution to journal › Editorial › Research

    41. 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 proceeding › Book chapter › Research

    42. 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 proceeding › Book chapter › Research › peer-review

    43. Published

      Sensorisk adaptation og interaktioner i smagsperception

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

      Research output: Contribution to journal › Journal article › Communication

    44. 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 conference › Poster › Research

    45. 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 proceeding › Book chapter › Research

    46. 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 journal › Literature review › Research

    47. 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 journal › Literature review › Research

    48. 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 proceeding › Conference abstract in proceedings › Research

    49. Published

      Promoting animal welfare from the retailers fridge: cue attributes linked to purchase of fresh chicken meat

      Brisk, H. M., Kristensen, H. H., Dandanell, C. G., Karlsson, A. H., Perez-Cueto, Federico J.A. & Bredie, Wender, 2015.

      Research output: Contribution to conference › Poster › Research

    50. Published

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

      Broge, Eva Honnens de Lichtenberg, Wendin, Karin Maria Elisabet, Hyldig, G. & Bredie, Wender, 2021, In: Journal of Sensory Studies. 36, 6, 16 p., e12706.

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

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