Wender Bredie

Wender Bredie

Professor

Member of:

    ORCID: 0000-0001-5145-4131

    Publication year:
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    91 - 100 out of 227Page size: 10
    1. 2015
    2. 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

    3. 2014
    4. 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., Brieghel, Signe Skjoldborg, Lindberg, U. & Risvik, E., 2014.

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

    5. Published

      A comparative study of beef quality after ageing longissimus muscle using a dry ageing bag, traditional dry ageing or vacuum package ageing

      Li, X., Babol, J., Bredie, Wender, Lange, Belinda, Tománková, J. & Lundström, K., 2014, In: Meat Science. 97, 4, p. 433-442 10 p.

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

    6. 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

    7. Published

      Comparison of three sensory profiling methods based on consumer perception: CATA, CATA with intensity and Napping

      Reinbach, Helene Christine, Giacalone, D., Ribeiro, L. M., Bredie, Wender & Frøst, Michael Bom, 2014, In: Food Quality and Preference. 32, Part B, p. 160-166 7 p.

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

    8. Published

      Quinine sensitivity influences the acceptance of sea-buckthorn and grapefruit juices in 9- to 11-year-old children

      Hartvig, D. L., Hausner, H., Wendin, Karin Maria Elisabet & Bredie, Wender, 2014, In: Appetite. 74, p. 70-78 9 p.

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

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

    10. 2013
    11. 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 journal › Journal article › Research › peer-review

    12. Published

      Consumer concepts in new product development of local foods: traditional versus novel honeys

      Wæhrens, S. S., Bredie, Wender & Byrne, D. V., 2013, In: Food Research International. 52, 1, p. 144-152 9 p.

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

    13. Published

      Impact of product information and repeated exposure on consumer liking, sensory perception and concept associations of local apple juice

      Wæhrens, S. S., Bredie, Wender, Christensen, R. H. B. & Byrne, D. V., 2013, In: Food Research International. 52, 1, p. 91-98 8 p.

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

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