Wender Bredie

Wender Bredie

Professor

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    ORCID: 0000-0001-5145-4131

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    1. Published

      Effect of processing and microstructural properties of chickpea-flours on in vitro digestion and appetite sensations

      Pälchen, K. S., Bredie, Wender, Duijsens, D., Castillo, A. I. A., Hendrickx, M., Van Loey, A., Raben, Anne & Grauwet, T., 2022, In: Food Research International. 157, 13 p., 111245.

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

    2. Published

      Effect of sequential fermentations and grape cultivars on volatile compounds and sensory profiles of Danish wines

      Liu, J., Arneborg, Nils, Toldam-Andersen, Torben, Petersen, Mikael Agerlin & Bredie, Wender, 2017, In: Journal of the Science of Food and Agriculture. 97, 11, p. 3594-3602 9 p.

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

    3. Published

      Effect of sweetener on release of flavour compounds from chewing gum

      Haahr, A., Pilsgaard, C. F., Stahnke, L. H., Bredie, Wender & Refsgaard, H. H. F., 2003, Ikke angivet. edited by J. L. Quéré and P. X. Étiévant (ed.). Intercept, p. 224-227 4 p.

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

    4. 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 journal › Journal article › peer-review

    5. Published

      Effects of repeated exposure on acceptance of initially disliked and liked Nordic snack bars in 9-11 year-old children

      Hausner, H., Hartvig, D. L., Reinbach, Helene Christine, Wendin, Karin Maria Elisabet & Bredie, Wender, 2012, In: Clinical Nutrition. 31, 1, p. 137-143 7 p.

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

    6. Published

      Effects of γ-Glutamylated Hydrolysates from Porcine Hemoglobin and Meat on Kokumi Enhancement and Oxidative Stability of Emulsion-Type Sausages

      Li, Qian, Liu, J., Cao, Lichuang, Zhang, Longteng, Bredie, Wender, Otte, Jeanette & Lametsch, Rene, 2022, In: Food and Bioprocess Technology. 15, 15 p.

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

    7. Enterohemorragische Escherichia coli O157:H7, een onderschatte voedselpathogeen? Een literatuuroverzicht.

      Bredie, Wender, de Boer, E. & Wernars, K., 1992, In: Tijdschrift voor Diergeneeskunde. 117, 8, p. 235-238 4 p.

      Research output: Contribution to journal › Review › peer-review

    8. Published

      Environmental impact of meal service catering for dependent senior citizens in Danish municipalities

      Saxe, H., Jensen, Jørgen Dejgård, Laugesen, S. M. B. & Bredie, Wender, 2019, In: International Journal of Life Cycle Assessment. 24, 4, p. 654-666 13 p.

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

    9. Published

      Evaluation of a sensory and cognitive online training tool for odor recognition in professional coffee tasters

      Steen, Ida, Münchow, M., Jensen, S., Kjaer, T. W., Waehrens, S. S. & Bredie, Wender, 2023, In: Journal of Sensory Studies. 38, 3, 20 p., e12819.

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

    10. Evaluation of the MPN, Anderson-Baird-Parker, Petrifilm E. coli and Fluorocult ECD method for enumeration of Escherichia coli in foods of animal origin

      Bredie, Wender & de Boer, E., 1992, In: International Journal of Food Microbiology. 16, 3, p. 197-208 12 p.

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

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