Wender Bredie

Wender Bredie

Professor


  1. 2002
  2. 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

  3. 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

  4. 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

  5. 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

  6. 2001
  7. Published

    Apple or mushroom sensory impact of 1-octen-3-one in an apple odour mixture

    Bredie, Wender, Ivanova, D., Müller, P. & Petersen, M., 2001, In : Food processing industry magazine. 10, p. 5-6 2 p.

    Research output: Contribution to journalJournal articleResearch

  8. Published

    Lateralization in olfaction: affection and cognition

    Møller, P., Rasmussen, G., Bredie, Wender, Dijksterhuis, G. B. & Martens, M., 2001, In : Chemical Senses. 26, p. 785 1 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  9. Published

    Sensory and chemical analysis of cooked porcine meat patties in relation to warmed-over flavour and pre-slaughter stress

    Byrne, D. V., Bredie, Wender, Bak, L. S., Bertelsen, Grete, Martens, H. & Martens, M., 2001, In : Meat Science. 59, p. 229-249 21 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  10. 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

  11. 2000
  12. Published

    Flavour release of aldehydes and diacetyl in oil/water systems

    Haahr, A. -., Bredie, Wender, Stahnke, L. H., Jensen, B. & Refsgaard, H. H. F., 2000, In : Food Chemistry. 71, p. 355-362 8 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  13. Published

    Human senses in action

    Martens, M., Bredie, Wender, Dijksterhuis, G. B., Martens, H., Köster, E. & Møller, P., 2000. 12 p.

    Research output: Contribution to conferencePaperResearch

  14. Published

    Odorant mixture interactions in a model of meat warmed-over flavour

    Bult, J. H. F., Bredie, Wender & Roozen, J. P., 2000, EUR. Guichard, E. (ed.). 19238 ed. p. 6, 11 p.

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

  15. Published

    Odour interactions in mixtures of meat aroma components

    Bredie, Wender, Ammann, C. R. & Bult, J. H. F., 2000, Frontiers of Flavour Science. Schieberle, P. & Engel, K-H. (eds.). Deutsche Forschungsanstalt für Lebensmittelchemie, p. 220-225 5 p.

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

  16. Published

    Sensory profiling data studied by partial least squares regression

    Martens, M., Bredie, Wender & Martens, H., 2000, In : Food Quality and Preference. 11, p. 147-149 3 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  17. 1999
  18. Published

    Development of a sensory vocabulary for warmed-over flavor: Part I. In porcine meat

    Byrne, D. V., Bak, L. S., Bredie, Wender, Bertelsen, Grete & Martens, M., 1 Jan 1999, In : Journal of Sensory Studies. 14, 1, p. 47-65 19 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  19. Published

    Development of a sensory vocabulary for warmed-over flavor: Part II. In chicken meat

    Byrne, D. V., Bredie, Wender & Martens, M., 1 Jan 1999, In : Journal of Sensory Studies. 14, 1, p. 67-78 12 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  20. Published

    Sensory-rheological relationships in instant hot cocoa drinks

    Folkenberg, D. M., Bredie, Wender & Martens, M., 1 Jan 1999, In : Journal of Sensory Studies. 14, 2, p. 181-195 15 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  21. Published

    Development of a sensory vocabulary for warmed-over flavor: part II: In chicken meat

    Byrne, D. V., Bredie, Wender & Martens, M., 1999, In : Journal of Sensory Studies. 14, p. 67-78 19 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  22. Published

    Development of a sensory vocabulary for warmed-over flavor: part I: In porcine meat

    Byrne, D. V., Bak, L. S., Bredie, Wender, Bertelsen, Grete & Martens, M., 1999, In : Journal of Sensory Studies. 14, p. 47-65 19 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  23. 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 proceedingArticle in proceedingsResearch

  24. 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 journalJournal articleResearchpeer-review

  25. 1998
  26. Published

    Appetitlig sensorik

    Bredie, Wender, 1998, Ikke angivet. Svarre, M. (ed.). Levnedsmiddelcentret, p. 55 1 p.

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

  27. 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 journalJournal articleResearchpeer-review

  28. 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 journalJournal articleResearchpeer-review

  29. 1997
  30. 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 journalJournal articleResearchpeer-review

  31. Published

    Bitterness in flavor profiling of soft cheeses

    Bredie, Wender, Jelle, B. & Martens, M., 1997. 1 p.

    Research output: Contribution to conferencePaperResearch

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