Wender Bredie
Professor
- 1999
- 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
- 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 journal › Journal article › Research › peer-review
- 1998
- 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
- 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
- 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
- 1997
- 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
- Published
Bitterness in flavor profiling of soft cheeses
Bredie, Wender, Jelle, B. & Martens, M., 1997. 1 p.Research output: Contribution to conference › Paper › Research
- 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
- Published
Hvad vi smager og hvad vi tror om økologisk og konventionelt producerede produkter
Martens, M., Wienberg, L., Henning, J., Laustsen, A. M. & Bredie, Wender, 1997, Ikke angivet. Levnedsmiddelcentret, p. 201 1 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
- 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
ID: 4225563
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Comparison of three fast sensory profiling methods, check-all-that-apply (CACT), CACT with intensity rating, and Napping to study consumers' perception of eight beers
Research output: Contribution to conference › Conference abstract for conference › Research
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4542
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Stimulus collative properties and their importance for consumer liking: a case study with novel beers
Research output: Contribution to conference › Poster › Research
Published -
3451
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Projective mapping: variations and consequences
Research output: Contribution to conference › Poster › Research
Published