Wender Bredie

Wender Bredie

Professor

Member of:


    1. 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 article

    2. Published

      SMAG - Skønne Måltider til Alle Gamle: Hvidbog om nærende måltider med kulinarisk kvalitet til ældre

      Bügel, Susanne Gjedsted, Bredie, Wender, Jensen, A. B., Jensen, Jørgen Dejgård, Petersen, C. B., Leth, K., Beck, A. M. & Langer, J. W., 2015, København: Københavns Universitet og Madkulturen. 153 p.

      Research output: Book/ReportReportpeer-review

    3. Published

      Roux-En-Y gastric bypass and sleeve gastrectomy does not affect food preferences when assessed by an ad libitum buffet meal

      Nielsen, M. S., Christensen, Bodil Just, Ritz, C., Rasmussen, S., Hansen, T. T., Bredie, Wender, le Roux, C. W., Sjödin, Anders Mikael & Schmidt, J. B., 2017, In: Obesity Surgery. 27, 10, p. 2599-2605 7 p.

      Research output: Contribution to journalJournal articlepeer-review

    4. Published

      Rapid descriptive sensory methods – comparison of free multiple sorting, partial napping, napping, flash profiling and conventional profiling

      Dehlholm, C., Brockhoff, P. B., Meinert, L., Aaslyng, M. D. & Bredie, Wender, 2012, In: Food Quality and Preference. 26, 2, p. 267-277 11 p.

      Research output: Contribution to journalJournal articlepeer-review

    5. Published

      Rapid Sensory Descriptive Methodologies in Practice: Do they really work?

      Dehlholm, C., Brockhoff, P. B., Meinert, L., Aaslyng, M. D. & Bredie, Wender, 2011.

      Research output: Contribution to conferenceConference abstract for conferenceResearchpeer-review

    6. Published

      Quinine sensitivity influences the acceptance of sea-buckthorn and grapefruit juices in 9- to 11-year-old children

      Hartvig, D. L., Hausner, H., Wendin, Karin Maria Elisabet & Bredie, Wender, 2014, In: Appetite. 74, p. 70-78 9 p.

      Research output: Contribution to journalJournal articlepeer-review

    7. 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 journalJournal articlepeer-review

    8. 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 journalJournal articlepeer-review

    9. Published

      Proposal of development of finger foods for older adults with motoric eating difficulties -a study based on creative design

      Forsberg, S., Olsson, V., Bredie, Wender, Verstraelen, E., Krona, A. & Wendin, Karin Maria Elisabet, 2022, In: International Journal of Gastronomy and Food Science. 28, 12 p., 100516.

      Research output: Contribution to journalJournal articlepeer-review

    10. 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 journalJournal articlepeer-review

    Previous 12 3 4 5 6 7 8 9 ...23 Next

    ID: 4225563