Wender Bredie

Wender Bredie

Professor

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    ORCID: 0000-0001-5145-4131

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    1. Published

      Comparison of fast descriptive sensory evaluation methods

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

      Research output: Contribution to conference › Poster › Research › peer-review

    2. Published

      Comparing Napping, Flash Profiling and Conventional Profiling

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

      Research output: Contribution to conference › Poster › Research › peer-review

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

    4. Published

      Comparing Napping, Flash Profiling and Conventional Profiling

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

      Research output: Contribution to conference › Poster › Research › peer-review

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

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

    7. 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 conference › Conference abstract for conference › Research

    8. Published

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

      Christensen, Bodil Just, Schmidt, J. B., Nielsen, M. S., Tækker, L., Holm, Lotte, Lunn, Susanne, Bredie, Wender, Ritz, C., 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 journal › Journal article › Research › peer-review

    9. Published

      A review on children’s oral texture perception and preferences in foods

      Chow, Ching Yue, Skouw, S., Bech, A. C., Olsen, Annemarie & Bredie, Wender, 2024, In: Critical Reviews in Food Science and Nutrition. 64, 12, p. 3861–3879

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

    10. Published

      Layered food designs to create appetizing desserts: A proof-of-concept study

      Chow, Ching Yue, Rodríguez, R. M., Riantiningtyas, Reisya Rizki, Munk, M. B., Ahrné, Lilia & Bredie, Wender, 2023, In: Food Research International. 170, 8 p., 112955.

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

    11. Published

      Food texture preferences in early childhood: Insights from 3–6 years old children and parents

      Chow, Ching Yue, Bech, A. C., Sørensen, Helle, Olsen, Annemarie & Bredie, Wender, 2024, In: Food Quality and Preference. 113, 11 p., 105063.

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

    12. Published

      Printability, stability and sensory properties of protein-enriched 3D-printed lemon mousse for personalised in-between meals

      Chow, Ching Yue, Thybo, C. D., Sager, V. F., Riantiningtyas, Reisya Rizki, Bredie, Wender & Ahrné, Lilia, 2021, In: Food Hydrocolloids. 120, 12 p., 106943.

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

    13. Published

      Comparison of manual and machine learning image processing approaches to determine fungiform papillae on the tongue

      Cattaneo, C., Liu, J., Wang, Chenhao, Pagliarini, E., Sporring, Jon & Bredie, Wender, 2020, bioRxiv, 18 p.

      Research output: Working paper › Preprint › Research

    14. Published

      Comparison of manual and machine learning image processing approaches to determine fungiform papillae on the tongue

      Cattaneo, C., Liu, J., Wang, Chenhao, Pagliarini, E., Sporring, Jon & Bredie, Wender, 2020, In: Scientific Reports. 10, 15 p., 18694.

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

    15. Published

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

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

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

    16. 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/Report › Report › Commissioned › peer-review

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

    18. 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, 3, p. 171-187 17 p.

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

    19. 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 proceeding › Book chapter › Research

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

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

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

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

    24. 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 proceeding › Article in proceedings › Research

    25. 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

    26. Published

      Adapting dysphagia meals for acceptance among a broader group of older adults

      Broge, Eva Honnens de Lichtenberg, Wendin, Karin Maria Elisabet & Bredie, Wender, 2024, In: Journal of Sensory Studies. 39, 1, 13 p., e12894.

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

    27. Published

      Familiarity and identification of everyday food odors in older adults and their influence on hedonic liking

      Broge, Eva Honnens de Lichtenberg, Wendin, Karin Maria Elisabet, Rasmussen, Morten Arendt & Bredie, Wender, 2023, In: Food Quality and Preference. 103, 10 p., 104715.

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

    28. Published

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

      Broge, Eva Honnens de Lichtenberg, Wendin, Karin Maria Elisabet, Rasmussen, Morten Arendt & Bredie, Wender, 2021, In: Food Quality and Preference. 93, 12 p., 104254.

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

    29. 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

    30. 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

    31. 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

    32. 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

    33. Published

      Olfaktometri skaber nye muligheder

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

      Research output: Contribution to journal › Journal article › Communication

    34. 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

    35. 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

    36. Published

      The Nordic sensory food identity

      Bredie, Wender, 2008.

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

    37. 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

    38. 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

    39. 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

    40. 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

    41. 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

    42. 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

    43. 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

    44. 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

    45. 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

    46. 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

    47. 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

    48. 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

    49. 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

    50. 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

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