Wender Bredie

Wender Bredie

Professor


  1. Published

    An investigation into between-meal food desires among hospitalised haematological cancer patients

    Okkels, S. L., Bredie, Wender, Klausen, T. W. & Beck, A. M., 2016, In: Clinical Nutrition. 35, 2, p. 440-445 6 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  2. Published

    Animal models for studying taste cell signalling

    Reinbach, Helene Christine, Bredie, Wender, Lawson, M. A., Møller, P. & Brüggemann, D. A., 2010.

    Research output: Contribution to conferencePosterResearch

  3. Published

    Appetite for life - maintaining appetite for foods at old and very old age

    Wendin, Karin Maria Elisabet, Bredie, Wender, Maître, I., Matullat, I., Olsson, V., Kremer, S., Giboreau, A. & Ueland, Ø., 2016, In: Menu, Journal of Food and Hospitality Research. 6, p. 25-38 14 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  4. 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

  5. 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

  6. 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

  7. Published

    Aroma of wheat porridge and bread-crumb is influenced by the wheat variety

    Starr, G., Hansen, Åse Solvej, Petersen, Mikael Agerlin & Bredie, Wender, 2015, In: Lebensmittel - Wissenschaft und Technologie. 63, 1, p. 590-598 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  8. Published

    Aroma volatiles from extrusion cooking of model systems containing proline and ornithine

    Bredie, Wender, Guy, R. C. E. & Mottram, D. S., 1996. 1 p.

    Research output: Contribution to conferencePaperResearch

  9. Published

    Aroma volatiles from the extrusion cooking of model systems containing proline and ornithine

    Bredie, Wender, Mottram, D. S. & Guy, R. C. E., 1996, Special publication / Royal Society of Chemistry. Taylor, A. J. & Mottram, D. S. (eds.). 197 ed. Royal Society of Chemistry, p. 221-224 4 p.

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

  10. 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

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