Wender Bredie

Wender Bredie

Professor


  1. Published

    "All-In-One Test" (AI1): a rapid and easily applicable approach to consumer product testing

    Giacalone, D., Bredie, Wender & Frøst, Michael Bom, 2013, In : Food Quality and Preference. 27, 2, p. 108-119 12 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  2. Published

    All in One test (Al1) – Expanding the Boundaries of Consumer Studies

    Giacalone, D., Bredie, Wender & Frøst, Michael Bom, 2011.

    Research output: Contribution to conferencePosterResearchpeer-review

  3. Published

    Stimulus collative properties and consumers’ flavor preferences

    Giacalone, D., Duerlund, M., Bøegh-Petersen, J., Bredie, Wender & Frøst, Michael Bom, 2014, In : Appetite. 77, p. 20-30 11 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  4. Published

    Situational appropriateness of beer is influenced by product familiarity

    Giacalone, D., Frøst, Michael Bom, Bredie, Wender, Pineau, B., Hunter, D. C., Paisley, A. G., Beresford, M. K. & Jæger, S. R., 2015, In : Food Quality and Preference. 39, p. 16-27 12 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. Published

    Health and quality of life in an aging population – food and beyond

    Giacalone, D., Wendin, Karin Maria Elisabet, Kremer, S., Frøst, Michael Bom, Bredie, Wender, Olsson, V., Otto, M. H., Skjoldborg, S. D., Lindberg, U. & Risvik, E., 2016, In : Food Quality and Preference. 47, Part B, p. 166-170 5 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  6. Published

    Consumer-based product profiling: Application of partial napping for sensory characterisation of Danish Beers

    Giacalone, D., Ribeiro, L., Bredie, Wender & Frøst, Michael Bom, 2011.

    Research output: Contribution to conferencePosterResearchpeer-review

  7. Published

    Stimulus collative properties and their importance for consumer liking: a case study with novel beers

    Giacalone, D., Bredie, Wender & Frøst, Michael Bom, 2012. 1 p.

    Research output: Contribution to conferencePosterResearch

  8. Published

    (WORKSHOP) Health and quality of life in an aging population: food and beyond

    Giacalone, D., Wendin, Karin Maria Elisabet, Frøst, Michael Bom, Bredie, Wender, Kremer, S., Olsson, V., Otto, M. H., Skjoldborg, S. D., Lindberg, U. & Risvik, E., 2014.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  9. Published

    Desires for basic tastes, fat and hot foods following consumption of honeys

    Gadegaard, S., Allesen-Holm, Bodil Helene, Bredie, Wender & Møller, P., 2009, Delegate manual: 8th Pangborn Sensory Science Symposium. 1 p.

    Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsResearch

  10. Published

    Structural characteristics of low bitter and high umami protein hydrolysates prepared from bovine muscle and porcine plasma

    Fu, Y., Liu, Jing, Hansen, E. T., Bredie, Wender & Lametsch, Rene, 2018, In : Food Chemistry. 257, p. 163-171 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  11. Published

    Protein hydrolysates of porcine hemoglobin and blood: peptide characteristics in relation to taste attributes and formation of volatile compounds

    Fu, Y., Bak, K. H., Liu, Jing, De Gobba, Cristian, Tøstesen, M., Hansen, E. T., Petersen, Mikael Agerlin, Ruiz Carrascal, Jorge, Bredie, Wender & Lametsch, Rene, 2019, In : Food Research International. 121, p. 28-38 11 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  12. Published

    Exopeptidase treatment combined with Maillard reaction modification of protein hydrolysates derived from porcine muscle and plasma: structure–taste relationship

    Fu, Y., Liu, Jing, Zhang, W., Wæhrens, Sandra Stolzenbach, Tøstesen, M., Hansen, E. T., Bredie, Wender & Lametsch, Rene, 2020, In : Food Chemistry. 306, 9 p., 125613.

    Research output: Contribution to journalJournal articleResearchpeer-review

  13. Published

    Training and education in sensory and consumer science: workshop 5

    Frøst, Michael Bom, Delwiche, J. F., Beckley, J. H. & Bredie, Wender, 2005, Ikke angivet. Elsevier, p. 1 1 p.

    Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsResearch

  14. Published

    Sensory measurement of dynamic flavour intensity in ice cream with different fat levels and flavourings

    Frøst, Michael Bom, Heymann, H., Bredie, Wender, Dijksterhuis, G. B. & Martens, M., 2005, In : Food Quality and Preference. 16, 4, p. 305-314 10 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  15. Published

    Sensory-rheological relationships in instant hot cocoa drinks

    Folkenberg, D. M., Bredie, Wender & Martens, M., 1 Jan 1999, In : Journal of Sensory Studies. 14, 2, p. 181-195 15 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  16. Published

    What is mouthfeel? sensory-rheological relationships in instant hot cocoa drinks

    Folkenberg, D. M., Bredie, Wender & Martens, M., 1999, In : Journal of Sensory Studies. 14, p. 181-195 15 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  17. Published

    Gender and handedness effects on hedonicity of laterally presented odours

    Dijksterhuis, G. B., Møller, P., Bredie, Wender, Rasmussen, G. & Martens, M., 2002, In : Brain and Cognition. 50, 2, p. 272-281 10 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  18. Published

    Projective mapping: variations and consequences

    Dehlholm, C., Brockhoff, P. B. & Bredie, Wender, 2012. 1 p.

    Research output: Contribution to conferencePosterResearch

  19. Published

    Rapid Sensory Descriptive Methodologies in Practice: Do they really work?

    Dehlholm, C., Brockhoff, P. B., Meinert, L., Aaslyng, M. D. & Bredie, Wender, 2011.

    Research output: Contribution to conferenceConference abstract for conferenceResearchpeer-review

  20. Published

    Comparison of fast descriptive sensory evaluation methods

    Dehlholm, C., Aaslyng, M. D., Brockhoff, P. B. & Bredie, Wender, 2010.

    Research output: Contribution to conferencePosterResearchpeer-review

  21. Published

    Comparing Napping, Flash Profiling and Conventional Profiling

    Dehlholm, C., Brockhoff, P. B., Aaslyng, M. D. & Bredie, Wender, 2011.

    Research output: Contribution to conferencePosterResearchpeer-review

  22. Published

    Rapid descriptive sensory methods – comparison of free multiple sorting, partial napping, napping, flash profiling and conventional profiling

    Dehlholm, C., Brockhoff, P. B., Meinert, L., Aaslyng, M. D. & Bredie, Wender, 2012, In : Food Quality and Preference. 26, 2, p. 267-277 11 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  23. Published

    Comparing Napping, Flash Profiling and Conventional Profiling

    Dehlholm, C., Brockhoff, P. B., Aaslyng, M. D. & Bredie, Wender, 2010.

    Research output: Contribution to conferencePosterResearchpeer-review

  24. Published

    Confidence ellipses: a variation based on parametric bootstrapping applicable on Multiple Factor Analysis results for rapid graphical evaluation

    Dehlholm, C., Brockhoff, P. B. & Bredie, Wender, 2012, In : Food Quality and Preference. 26, 2, p. 278-280 3 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  25. Published

    Long-Term Visuo-Gustatory Appetitive and Aversive Conditioning Potentiate Human Visual Evoked Potentials

    Christoffersen, G. R. J., Laugesen, J. L., Møller, P., Bredie, Wender, Schachtman, T. R., Liljendahl, C. & Viemose, I., 2017, In : Frontiers in Human Neuroscience. 11, 16 p., 467.

    Research output: Contribution to journalJournal articleResearchpeer-review

  26. Published

    Human visual evoked potentials are potentiated by long-term visuo-gustatory conditioning

    Christoffersen, G. R. J., Laugesen, J. L., Møller, P., Bredie, Wender, Liljendal, C. & Viemose, I., 2016. 3 p.

    Research output: Contribution to conferenceConference abstract for conferenceResearchpeer-review

  27. Published

    Patient profiling for success after weight loss surgery (GO Bypass study): An interdisciplinary study protocol

    Christensen, B. J., Schmidt, J. B., Nielsen, Mette Søndergaard, Tækker, L., Holm, Lotte, Lunn, Susanne, Bredie, Wender, Ritz, Christian, Holst, Jens Juul, Hansen, T., Hilbert, A., le Roux, C. W., Hulme, O. J., Siebner, Hartwig Roman, Morville, T., Naver, L., Floyd, A. K. & Sjödin, Anders Mikael, 2018, In : Contemporary Clinical Trials Communications. 10, p. 121-130 10 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  28. Published

    Cross-cultural differences in lingual tactile acuity, taste sensitivity phenotypical markers, and preferred oral processing behaviors

    Cattaneo, C., Liu, Jing, Bech, A. C., Pagliarini, E. & Bredie, Wender, 2020, In : Food Quality and Preference. 80, 10 p., 103803.

    Research output: Contribution to journalJournal articleResearchpeer-review

  29. Published

    SMAG - Skønne Måltider til Alle Gamle: Hvidbog om nærende måltider med kulinarisk kvalitet til ældre

    Bügel, Susanne Gjedsted, Bredie, Wender, Jensen, A. B., Jensen, Jørgen Dejgård, Petersen, C. B., Leth, K., Beck, A. M. & Langer, J. W., 2015, København: Københavns Universitet og Madkulturen. 153 p.

    Research output: Book/ReportReportCommissionedpeer-review

  30. Published

    Descriptive sensory profiling and physical/chemical analyses of warmed-over flavour in pork patties from carriers and non-carriers of the RN- allele

    Byrne, D. V., O'Sullivan, M. G., Bredie, Wender, Andersen, H. J. & Martens, M., 2003, In : Meat Science. 63, 2, p. 211-224 14 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  31. Published

    Development of a sensory vocabulary for warmed-over flavor: Part I. In porcine meat

    Byrne, D. V., Bak, L. S., Bredie, Wender, Bertelsen, Grete & Martens, M., 1 Jan 1999, In : Journal of Sensory Studies. 14, 1, p. 47-65 19 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  32. Published

    Development of a sensory vocabulary for warmed-over flavor: Part II. In chicken meat

    Byrne, D. V., Bredie, Wender & Martens, M., 1 Jan 1999, In : Journal of Sensory Studies. 14, 1, p. 67-78 12 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  33. Published

    Sensory panel consistency during development of a vocabulary for warmed-over flavour

    Byrne, D. V., O'Sullivan, M. G., Dijksterhuis, G. B., Bredie, Wender & Martens, M., 2001, In : Food Quality and Preference. 12, p. 171-187 17 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  34. Published

    Sensory meat quality and warmed-over flavour-A review

    Byrne, D. V. & Bredie, Wender, 2002, Research advances in the quality of meat and meat products. Toldrá, F. (ed.). <Forlag uden navn>, p. 2-27 26 p.

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

  35. Published

    Development of a sensory vocabulary for warmed-over flavor: part II: In chicken meat

    Byrne, D. V., Bredie, Wender & Martens, M., 1999, In : Journal of Sensory Studies. 14, p. 67-78 19 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  36. Published

    Sensory and chemical analysis of cooked porcine meat patties in relation to warmed-over flavour and pre-slaughter stress

    Byrne, D. V., Bredie, Wender, Bak, L. S., Bertelsen, Grete, Martens, H. & Martens, M., 2001, In : Meat Science. 59, p. 229-249 21 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  37. Published

    Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat

    Byrne, D. V., Bredie, Wender, Mottram, D. S. & Martens, M., 2002, In : Meat Science. 61, 2, p. 127-139 13 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  38. Published

    Development of a sensory vocabulary for warmed-over flavor: part I: In porcine meat

    Byrne, D. V., Bak, L. S., Bredie, Wender, Bertelsen, Grete & Martens, M., 1999, In : Journal of Sensory Studies. 14, p. 47-65 19 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  39. Published

    Odorant mixture interactions in a model of meat warmed-over flavour

    Bult, J. H. F., Bredie, Wender & Roozen, J. P., 2000, EUR. Guichard, E. (ed.). 19238 ed. p. 6, 11 p.

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

  40. 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

  41. 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

  42. 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

  43. 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

  44. 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

  45. Published

    Olfaktometri skaber nye muligheder

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

    Research output: Contribution to journalJournal articleCommunication

  46. 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

  47. Published

    Flash Profile Method

    Bredie, Wender, Liu, Jing, 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

  48. Published

    Sensorisk adaptation og interaktioner i smagsperception

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

    Research output: Contribution to journalJournal articleCommunication

  49. 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

  50. 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

ID: 4225563