Wender Bredie
Wender Bredie

Professor


  1. 1997
  2. 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 proceedingArticle in proceedingsResearch

  3. 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

  4. 1998
  5. Published

    Appetitlig sensorik

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

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

  6. 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 journalJournal article

  7. 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 journalJournal article

  8. 1999
  9. 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 article

  10. 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 article

  11. 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 proceedingArticle in proceedingsResearch

  12. 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 article

  13. 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 article

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