Wender Bredie

Wender Bredie

Professor


  1. 2009
  2. Published

    Taste sensitivity and preferences in Danish school children

    Allesen-Holm, Bodil Helene, Frøst, Michael Bom & Bredie, Wender, 2009, Delegate manual: 8th Pangborn Sensory Science Symposium. 1 p.

    Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsResearch

  3. Published

    The future of descriptive sensory methodology - faster and more versatile

    Bredie, Wender, 2009, Delegate manual: 8th Pangborn Sensory Science Symposium. 1 p.

    Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsResearch

  4. 2008
  5. Published

    Best-worst scaling: an introduction and initial comparison with monadic rating for preference elicitation with food products

    Jaeger, S. R., Jørgensen, A. S., Aaslyng, M. D. & Bredie, Wender, 2008, In : Food Quality and Preference. 19, 6, p. 579-588 10 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  6. Published

    Characterisation of aroma volatiles in human milk and infant milk formulas

    Hausner, Helene, Philipsen, M., Skov, T. H., Petersen, Mikael Agerlin & Bredie, Wender, 2008.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  7. Published

    Differential transfer of dietary flavour compounds into human breast milk

    Hausner, Helene, Bredie, Wender, Mølgaard, Christian, Petersen, Mikael Agerlin & Møller, P., 2008, In : Physiology & Behavior. 95, 1-2, p. 118-124 7 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  8. Published

    Identification of Peptides and Amino Acids in Cheddar Cheese with Savoury Flavour

    Andersen, L. T., Sørensen, N. K., Stahnke, L., Bredie, Wender & Ardö, Ylva Margareta, 2008. 1 p.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  9. Published

    Monitoring panel performance within and between sensory experiments by multi-way analysis

    Romano, Rosaria, Vestergaard, J. S., Kompany-Zareh, M. & Bredie, Wender, 2008, Book of short papers: Joint meeting of the société francophone de classification and the classification and data analysis group of Italian statistical society. 4 p.

    Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearchpeer-review

  10. Published

    The Nordic sensory food identity

    Bredie, Wender, 2008.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  11. 2007
  12. Published

    Best-worst scaling: a critical introduction and discussion of its future in sensory and consumer research

    Jaeger, S. R., Cardello, A. V., Lesher, L. L., Aaslyng, M. & Bredie, Wender, 2007. 1 p.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  13. Published

    Betydning af spædbarnets kost

    Hausner, Helene, Møller, P. & Bredie, Wender, 2007, LMC årsberetning 2006. Levnedsmiddelcentret, p. 8 1 p.

    Research output: Chapter in Book/Report/Conference proceedingReport chapterCommunication

  14. Published

    Chemical and sensory characterisation of pan-fried pork flavour: interactions between raw meat quality, ageing and frying temperature

    Meinert, Lene, Andersen, L. T., Bredie, Wender, Bjergegaard, C. & Aaslyng, M. D., 2007, In : Meat Science. 75, 2, p. 229-242 14 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  15. Published

    Differential transfer of dietary flavour compounds into human breast milk

    Hausner, Helene, Bredie, Wender, Mølgaard, Christian & Møller, P., 2007. 1 p.

    Research output: Contribution to conferencePosterResearch

  16. Published

    Interactions between oral burn, meat flavor and texture in chili spiced pork patties evaluated by time-intensity

    Reinbach, Helene Christine, Meinert, Lene, Ballabio, D., Aaslyng, M. D., Bredie, Wender, Olsen, Karsten & Møller, P., 2007, In : Food Quality and Preference. 18, 6, p. 909-919 11 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  17. Published

    Measurement of volatile oxidation products from milk using solvent-assisted flavour evaporation and solid phase microextraction

    Havemose, M. S., Justesen, P., Bredie, Wender & Nielsen, J. H., 2007, In : International Dairy Journal. 17, 7, p. 746-752 7 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  18. Published

    Savoury flavour i cheddar ost

    Andersen, L. T., Ardö, Ylva Margareta, Bredie, Wender & Sørensen, N. K., 2007, In : Maelkeritidende. 1, p. 10-12 3 p.

    Research output: Contribution to journalJournal articleCommunication

  19. Published

    Savoury flavour in cheddar cheese: an introductory study of taste properties of fractionated water soluble extracts

    Andersen, L. T., Bredie, Wender, Stahnke, L., Sørensen, N. K. & Ardö, Ylva Margareta, 2007. 1 p.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  20. Published

    Savoury flavour in cheddar cheese: impact of Lactobacillus as adjunct culture on taste and peptide profile

    Andersen, L. T., Bredie, Wender, Stahnke, L., Sørensen, N. K. & Ardö, Ylva Margareta, 2007. 2 p.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  21. Published

    Sensory quality of organic milk based on grazing and high ratio of legumes in the feeding ration

    Vestergaard, J. S., Kristensen, T., Eriksen, J., Søegaard, K., Fretté, X. C. & Bredie, Wender, 2007. 2 p.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  22. Published

    The impact of sensory quality of pork on consumer preference

    Aaslyng, M. D., Oksama, M., Olsen, E. V., Bejerholm, C., Baltzer, M., Andersen, G., Bredie, Wender, Byrne, D. V. & Gabrielsen, G., 2007, In : Meat Science. 76, 1, p. 61-73 13 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  23. Published

    Training of a sensory panel and profiling of winter hardy and coloured carrot genotypes

    Kreutzmann, S., Thybo, A. K. & Bredie, Wender, 2007, In : Food Quality and Preference. 18, 3, p. 482-489 8 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  24. 2006
  25. Published

    Preface

    Bredie, Wender & Petersen, Mikael Agerlin, 1 Dec 2006, In : Developments in Food Science. 43, C, p. xxi-xxiii

    Research output: Contribution to journalEditorialResearchpeer-review

  26. Published

    Development of a cellular assay from rats for fundamental studies on early events in taste perception

    Lawson, M. A., Willumsgaard, A. D. E., Brüggemann, D. A. & Bredie, Wender, 2006, Proceedings from LMC International Food Congress 2006: nutrigenomics and health - from vision to food. p. 28 1 p. (Scandinavian Journal of Food & Nutrition; No. supplement 1, Vol. 50).

    Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsResearch

  27. Published

    Flavour Science: Recent Advances and Trends

    Bredie, Wender & Petersen, Mikael Agerlin, 2006, Amsterdam: Elsevier. 637 p. (Development in Food Science, Vol. 43).

    Research output: Book/ReportBook

  28. Published

    Human olfactory self-adaptation for structurally-related monoterpenes

    Ovejero Lopez, I., van der Berg, Franciscus Winfried J & Bredie, Wender, 2006, Flavour science: recent advances and trends. Bredie, W. L. P. & Petersen, M. A. (eds.). Amsterdam: Elsevier, p. 33-36 4 p. (Developments in Food Science, Vol. 43).

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

  29. Published

    Influence of added carbohydrates on the aroma profile of cooked pork

    Lauridsen, L., Miklos, R., Schäfer, A., Aaslyng, M. D. & Bredie, Wender, 2006, Flavour science: recent advances and trends. Bredie, W. L. P. & Petersen, M. A. (eds.). Amsterdam: Elsevier, p. 355-358 4 p. (Developments in Food Science, Vol. 43).

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

ID: 4225563