Wender Bredie

Wender Bredie

Professor

Member of:

    ORCID: 0000-0001-5145-4131

    Publication year:
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    176 - 200 out of 227Page size: 25
    1. 2019
    2. Published

      Effect of green tea catechins on physical stability and sensory quality of lactose-reduced UHT milk during storage for one year

      Jansson, T., Waehrens, S. S., Rauh, V., Danielsen, Bente Pia, Sørensen, J., Bredie, Wender, Petersen, Mikael Agerlin, Ray, C. A. & Lund, Marianne N., 2019, In: International Dairy Journal. 95, p. 25-34 10 p.

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

    3. Published

      Environmental impact of meal service catering for dependent senior citizens in Danish municipalities

      Saxe, H., Jensen, Jørgen Dejgård, Laugesen, S. M. B. & Bredie, Wender, 2019, In: International Journal of Life Cycle Assessment. 24, 4, p. 654-666 13 p.

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

    4. Published

      Promotion of novel plant-based dishes among older consumers using the ‘dish of the day’ as a nudging strategy in 4 EU countries

      Zhou, X., Perez-Cueto, Federico J.A., dos Santos, Q., Bredie, Wender, Molla-Bauza, M. B., Rodrigues, V. M., Buch-Andersen, T., Appleton, K. M., Hemingway, A., Giboreau, A., Saulais, L., Monteleone, E., Dinnella, C. & Hartwell, H., 2019, In: Food Quality and Preference. 75, p. 260-272

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

    5. Published

      Protein hydrolysates of porcine hemoglobin and blood: peptide characteristics in relation to taste attributes and formation of volatile compounds

      Fu, Y., Bak, K. H., Liu, J., De Gobba, Cristian, Tøstesen, M., Hansen, E. T., Petersen, Mikael Agerlin, Ruiz Carrascal, Jorge, Bredie, Wender & Lametsch, Rene, 2019, In: Food Research International. 121, p. 28-38 11 p.

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

    6. 2020
    7. Published

      A Novel Approach to Tongue Standardization and Feature Extraction

      Wang, Chenhao, Cattaneo, C., Liu, J., Bredie, Wender, Pagliarini, E. & Sporring, Jon, 2020, Medical Image Computing and Computer Assisted Intervention – MICCAI 2020: 23rd International Conference, Proceedings. Martel, A. L., Abolmaesumi, P., Stoyanov, D., Mateus, D., Zuluaga, M. A., Zhou, S. K., Racoceanu, D. & Joskowicz, L. (eds.). Springer, p. 36-45 (Lecture Notes in Computer Science, Vol. 12265 LNCS).

      Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review

    8. 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

    9. 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

    10. 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

    11. Published

      Exopeptidase treatment combined with Maillard reaction modification of protein hydrolysates derived from porcine muscle and plasma: structure–taste relationship

      Fu, Y., Liu, J., Zhang, W., Wæhrens, S. S., Tøstesen, M., Hansen, E. T., Bredie, Wender & Lametsch, Rene, 2020, In: Food Chemistry. 306, 9 p., 125613.

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

    12. Published

      Production of Taste Enhancers from Protein Hydrolysates of Porcine Hemoglobin and Meat Using Bacillus amyloliquefaciens γ-Glutamyltranspeptidase

      Li, Qian, Liu, J., De Gobba, Cristian, Zhang, L., Bredie, Wender & Lametsch, Rene, 2020, In: Journal of Agricultural and Food Chemistry. 68, 42, p. 11782-11789 8 p.

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

    13. Published

      Stabilization of directly acidified protein drinks by single and mixed hydrocolloids - combining particle size, rheology, tribology, and sensory data

      Liu, J., Pedersen, H. L., Knarreborg, L., Ipsen, Richard & Bredie, Wender, 2020, In: Food Science & Nutrition. 8, 12, p. 6433-6444 12 p.

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

    14. 2021
    15. Published

      3D printing of a high protein yoghurt-based gel: Effect of protein enrichment and gelatine on physical and sensory properties

      Riantiningtyas, Reisya Rizki, Sager, V. F., Chow, Ching Yue, Thybo, C. D., Bredie, Wender & Ahrné, Lilia, 2021, In: Food Research International. 147, 10 p., 110517.

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

    16. 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

    17. 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

    18. Published

      Does FGF21 mediate the potential decrease in sweet food intake and preference following bariatric surgery?

      Nielsen, M. S., Ritz, C., Chenchar, A., Bredie, Wender, Gillum, M. P. & Sjödin, Anders Mikael, 2021, In: Nutrients. 13, 11, 10 p., 3840.

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

    19. Published

      Factors associated with favorable changes in food preferences after bariatric surgery

      Nielsen, M. S., Christensen, Bodil Just, Ritz, C., Holm, Lotte, Lunn, Susanne, Tækker, L., Schmidt, J. B., Bredie, Wender, Albrechtsen, Nicolai Jacob Wewer, Holst, Jens Juul, Hilbert, A., le Roux, C. W. & Sjödin, Anders Mikael, 2021, In: Obesity Surgery. 31, 8, p. 3514-3524 11 p.

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

    20. Published

      Flavor characterization of animal hydrolysates and potential of glucosamine in flavor modulation

      Bak, K. H., Waehrens, S. S., Fu, Y., Chow, Ching Yue, Petersen, Mikael Agerlin, Ruiz Carrascal, Jorge, Bredie, Wender & Lametsch, Rene, 2021, In: Foods. 10, 12, 12 p., 3008.

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

    21. Published

      Flavour stability of sterilised chickpeas stored in pouches

      Noordraven, L. E. C., Petersen, Mikael Agerlin, Van Loey, A. M. & Bredie, Wender, 2021, In: Current Research in Food Science. 4, p. 773-783

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

    22. Published

      Formulation of Heat-Induced Whey Protein Gels for Extrusion-Based 3D Printing

      Sager, V. F., Munk, M. B., Hansen, M. S., Bredie, Wender & Ahrné, Lilia, 2021, In: Foods. 10, 1, 13 p., 8.

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

    23. Published

      Perception and liking of yogurts with different degrees of granularity in relation to ethnicity, preferred oral processing and lingual tactile acuity

      Liu, J., Bech, A. C., Waehrens, S. S. & Bredie, Wender, 2021, In: Food Quality and Preference. 90, 8 p., 104158.

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

    24. 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

    25. Published

      Provision of visually appetising and high-energy maize soup as an in-between meal for older consumers

      Zhou, X., Hartvig, D. L., Perez-Cueto, Federico J.A. & Bredie, Wender, 2021, In: Food Quality and Preference. 88, 8 p., 104069.

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

    26. Published

      Taste alterations and oral discomfort in patients receiving chemotherapy

      Larsen, A. K., Thomsen, C., Sanden, M., Skadhauge, L. B., Anker, C. B., Mortensen, M. N. & Bredie, Wender, 2021, In: Supportive Care in Cancer. 29, p. 7431–7439

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

    27. 2022
    28. Published

      A review on oral tactile sensitivity: measurement techniques, influencing factors and its relation to food perception and preference

      Liu, J., Cattaneo, C., Papavasileiou, M., Methven, L. & Bredie, Wender, 2022, In: Food Quality and Preference. 100, 10 p., 104624.

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

    29. Published

      Consumer perception and sensory properties of bakery products fortified with chicken protein for older adults

      Liu, J., Tetens, Inge & Bredie, Wender, 2022, In: International Journal of Gastronomy and Food Science. 27, 10 p., 100484.

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

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