Wender Bredie

Wender Bredie

Professor

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    ORCID: 0000-0001-5145-4131

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    1. Published

      Cross-cultural differences in lingual tactile acuity, taste sensitivity phenotypical markers, and preferred oral processing behaviors

      Cattaneo, C., Liu, J., Bech, A. C., Pagliarini, E. & Bredie, Wender, 2020, In: Food Quality and Preference. 80, 10 p., 103803.

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

    2. Published

      Creation of a sensory reference platform for cooked wheat grains of common and ancient wheat

      Starr, G., Hansen, Åse Solvej & Bredie, Wender, 2011.

      Research output: Contribution to conference › Poster › Research › peer-review

    3. Published

      Consumer-based product profiling: Application of partial napping for sensory characterisation of Danish Beers

      Giacalone, D., Ribeiro, L., Bredie, Wender & Frøst, Michael Bom, 2011.

      Research output: Contribution to conference › Poster › Research › peer-review

    4. Published

      Consumer perception and sensory properties of bakery products fortified with chicken protein for older adults

      Liu, J., Tetens, Inge & Bredie, Wender, 2022, In: International Journal of Gastronomy and Food Science. 27, 10 p., 100484.

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

    5. Published

      Consumer concepts in new product development of local foods: traditional versus novel honeys

      Wæhrens, S. S., Bredie, Wender & Byrne, D. V., 2013, In: Food Research International. 52, 1, p. 144-152 9 p.

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

    6. Published

      Confidence ellipses: a variation based on parametric bootstrapping applicable on Multiple Factor Analysis results for rapid graphical evaluation

      Dehlholm, C., Brockhoff, P. B. & Bredie, Wender, 2012, In: Food Quality and Preference. 26, 2, p. 278-280 3 p.

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

    7. Published

      Composition of volatile compounds in bovine milk heat treated by instant infusion pasteurization and their correlation to sensory analysis

      Hougaard, Anni Bygvrå, Vestergaard, J. S., Varming, C., Bredie, Wender & Ipsen, Richard, 2011, In: International Journal of Dairy Technology. 64, 1, p. 34-44 11 p.

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

    8. Published

      Comparison of three sensory profiling methods based on consumer perception: CATA, CATA with intensity and Napping

      Reinbach, Helene Christine, Giacalone, D., Ribeiro, L. M., Bredie, Wender & Frøst, Michael Bom, 2014, In: Food Quality and Preference. 32, Part B, p. 160-166 7 p.

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

    9. Published

      Comparison of three fast sensory profiling methods, check-all-that-apply (CACT), CACT with intensity rating, and Napping to study consumers' perception of eight beers

      Reinbach, Helene Christine, Giacalone, D., Ribeiro, L. M., Bredie, Wender & Frøst, Michael Bom, 2012. 1 p.

      Research output: Contribution to conference › Conference abstract for conference › Research

    10. Published

      Comparison of response formats and concurrent hedonic measures for optimal use of the EmoSensory® Wheel

      Schouteten, J. J., Gellynck, X., De Bourdeaudhuij, I., Sas, B., Bredie, Wender, Perez-Cueto, Federico J.A. & De Steur, H., 2017, In: Food Research International. 93, p. 33-42 10 p.

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

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