Wender Bredie

Wender Bredie

Professor


  1. 2001
  2. 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

  3. 2002
  4. 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 journalJournal articleResearchpeer-review

  5. 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

  6. 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

  7. 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.). , p. 2-27 26 p.

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

  8. 2003
  9. 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

  10. Published

    Development of sensory assessment scale for oral sensation of cold and warmth

    López, I. O. & Bredie, Wender, 2003, Ikke angivet. Edited by J. L. Le Quéré and P. X. Étievant (ed.). Intercept medical publications, p. 297-300 4 p.

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

  11. Published

    Effect of sweetener on release of flavour compounds from chewing gum

    Haahr, A., Pilsgaard, C. F., Stahnke, L. H., Bredie, Wender & Refsgaard, H. H. F., 2003, Ikke angivet. edited by J. L. Quéré and P. X. Étiévant (ed.). Intercept, p. 224-227 4 p.

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

  12. Published

    Flavor release measurement by atmospheric pressure chemical ionization trap mass spectrometry, construction of interface and mathematical modeling of release profiles

    Haarh, A., Madsen, H., Smedsgaard, J., Bredie, Wender, Stahnke, L. H. & Refsgaard, H. H. F., 2003, In : Analytical Chemistry. 75, p. 655-662 8 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  13. 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 proceedingArticle in proceedingsResearch

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