Wender Bredie

Wender Bredie

Professor

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    ORCID: 0000-0001-5145-4131

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    1. Published

      Sensory-Driven Development of Protein-Enriched Rye Bread and Cream Cheese for the Nutritional Demands of Older Adults

      Song, X., Perez-Cueto, Federico J.A. & Bredie, Wender, 2018, In: Nutrients. 10, 8, 21 p., 1006.

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

    2. 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 conference › Conference abstract for conference › Research

    3. Published

      Sensory quality of drinking water produced by reverse osmosis membrane filtration followed by remineralisation

      Vingerhoeds, M. H., Nijenhuis-de Vries, M. A., Ruepert, N., van der Laan, H., Bredie, Wender & Kremer, S., 2016, In: Water Research. 94, p. 42-51 10 p.

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

    4. Published

      Sensory properties of Danish municipal drinking water as a function of chemical composition

      Marcussen, H., Bredie, Wender, Wæhrens, S. S., Brüsch, W., Holm, Peter Engelund & Hansen, Hans Chr. Bruun, 2013, In: Food Research International. 54, 1, p. 389-396 8 p.

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

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

    6. Published

      Sensory profiling: assessing panel, attribute and product variation

      Bredie, Wender, Martens, M., Jelle, B., Hjort Lorenzen, L. & Budolfsen, G., 1997, Ikke angivet. Levnedsmiddelcentret, p. 199 1 p.

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

    7. Published

      Sensory profiles of cooked grains from wheat species and varieties

      Starr, G., Bredie, Wender & Hansen, Åse Solvej, 2013, In: Journal of Cereal Science. 57, 3, p. 295-303 9 p.

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

    8. Published

      Sensory preferences and requirements amongst Swedish older adults with motoric eating difficulties

      Forsberg, S., Bredie, Wender & Wendin, Karin Maria Elisabet, 2022, In: Food and Nutrition Research. 66, 12 p., 8269.

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

    9. 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, 3, p. 171-187 17 p.

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

    10. Published

      Sensory milk properties at the farm level - the terroir dimension

      Vestergaard, J. S., Kristensen, T., Søegaard, K. & Bredie, Wender, 2009, Delegate manual: 8th Pangborn Sensory Science Symposium. 1 p.

      Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research

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