Wender Bredie
Professor
- Published
Best-worst scaling: an introduction and initial comparison with monadic rating for preference elicitation with food products
Jaeger, S. R., Jørgensen, A. S., Aaslyng, M. D. & Bredie, Wender, 2008, In: Food Quality and Preference. 19, 6, p. 579-588 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Best-worst scaling: a critical introduction and discussion of its future in sensory and consumer research
Jaeger, S. R., Cardello, A. V., Lesher, L. L., Aaslyng, M. & Bredie, Wender, 2007. 1 p.Research output: Contribution to conference › Conference abstract for conference › Research
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Betydning af spædbarnets kost
Hausner, H., Møller, P. & Bredie, Wender, 2007, LMC årsberetning 2006. Levnedsmiddelcentret, p. 8 1 p.Research output: Chapter in Book/Report/Conference proceeding › Report chapter › Communication
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Bitterness in flavor profiling of soft cheeses
Bredie, Wender, Jelle, B. & Martens, M., 1997, ECRO AChems Jasts. 22 ed. p. 650 1 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
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Bitterness in flavor profiling of soft cheeses
Bredie, Wender, Jelle, B. & Martens, M., 1997. 1 p.Research output: Contribution to conference › Paper › Research
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Book review: "Practical guidelines for monitoring on-going job performance of sensory descriptive panellists" by E. Kapparis, J.C. Pfeiffer and C.C. Gilbert
Bredie, Wender, 2009, In: Flavour & Fragrance Journal. 24, 2, p. 94-95 2 p.Research output: Contribution to journal › Literature review › Research
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Book review: "Guidelines for the motivation of sensory panels within the workplace" by E. Kapparis, J.C. Pfeiffer and C.C. Gilbert
Bredie, Wender, 2009, In: Flavour & Fragrance Journal. 24, 2, p. 94 1 p.Research output: Contribution to journal › Literature review › Research
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Carbohydrate Oral Rinsing, Cycling Performance and Individual Complex Carbohydrate Taste Sensitivity
Hartley, C., Carr, A., Roberts, S. S. H., Bredie, Wender & Keast, R. S. J., 2024, In: Nutrients. 16, 3, 17 p., 459.Research output: Contribution to journal › Journal article › Research › peer-review
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Cayenne pepper in a meal: effect of oral heat on feelings of appetite, sensory specific desires and well-being
Andersen, B. V., Byrne, D. V., Bredie, Wender & Møller, P. M. R., 2017, In: Food Quality and Preference. 60, p. 1-8 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Changes in orosensory perception related to aging and strategies for counteracting its influence on food preferences among older adults
Song, X., Giacalone, D., Laugesen, S. M. B., Frøst, Michael Bom & Bredie, Wender, 2016, In: Trends in Food Science & Technology. 53, p. 49-59 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Changes in perception and liking for everyday food odors among older adults
Broge, Eva Honnens de Lichtenberg, Wendin, Karin Maria Elisabet, Rasmussen, Morten Arendt & Bredie, Wender, 2021, In: Food Quality and Preference. 93, 12 p., 104254.Research output: Contribution to journal › Journal article › Research › peer-review
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Characterisation of aroma volatiles in human milk and infant milk formulas
Hausner, H., Philipsen, M., Skov, T. H., Petersen, Mikael Agerlin & Bredie, Wender, 2008.Research output: Contribution to conference › Conference abstract for conference › Research
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Characterization of Roselle calyx from different geographical origins
Juhari, N. H. B., Bredie, Wender, Toldam-Andersen, Torben & Petersen, Mikael Agerlin, 2018, In: Food Research International. 112, p. 378-389 12 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Characterization of the volatile composition and variations between infant formulas and mother's milk
Hausner, H., Philipsen, M., Skov, T. H., Petersen, Mikael Agerlin & Bredie, Wender, 2009, In: Chemosensory Perception. 2, 2, p. 79-93 15 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Chemical and sensory characterisation of pan-fried pork flavour: interactions between raw meat quality, ageing and frying temperature
Meinert, L., Andersen, L. T., Bredie, Wender, Bjergegaard, C. & Aaslyng, M. D., 2007, In: Meat Science. 75, 2, p. 229-242 14 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Comparing Napping, Flash Profiling and Conventional Profiling
Dehlholm, C., Brockhoff, P. B., Aaslyng, M. D. & Bredie, Wender, 2010.Research output: Contribution to conference › Poster › Research › peer-review
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Comparing Napping, Flash Profiling and Conventional Profiling
Dehlholm, C., Brockhoff, P. B., Aaslyng, M. D. & Bredie, Wender, 2011.Research output: Contribution to conference › Poster › Research › peer-review
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Comparison of fast descriptive sensory evaluation methods
Dehlholm, C., Aaslyng, M. D., Brockhoff, P. B. & Bredie, Wender, 2010.Research output: Contribution to conference › Poster › Research › peer-review
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Comparison of glucose, glucose 6-phosphate, ribose, and mannose as flavour precursors in pork: the effect of monosaccharide addition on flavour generation
Meinert, L., Schäfer, A., Bjergegaard, C., Aaslyng, M. D. & Bredie, Wender, 2009, In: Meat Science. 81, 3, p. 419-425 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Comparison of manual and machine learning image processing approaches to determine fungiform papillae on the tongue
Cattaneo, C., Liu, J., Wang, Chenhao, Pagliarini, E., Sporring, Jon & Bredie, Wender, 2020, bioRxiv, 18 p.Research output: Working paper › Preprint › Research
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Comparison of manual and machine learning image processing approaches to determine fungiform papillae on the tongue
Cattaneo, C., Liu, J., Wang, Chenhao, Pagliarini, E., Sporring, Jon & Bredie, Wender, 2020, In: Scientific Reports. 10, 15 p., 18694.Research output: Contribution to journal › Journal article › Research › peer-review
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Comparison of rapid descriptive sensory methodologies: Free-Choice Profiling, Flash Profile and modified Flash Profile
Liu, J., Bredie, Wender, Sherman, E., Harbertson, J. F. & Heymann, H., 2018, In: Food Research International. 106, p. 892-900 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
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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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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
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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
ID: 4225563
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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
Research output: Contribution to conference › Conference abstract for conference › Research
Published -
4541
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Stimulus collative properties and their importance for consumer liking: a case study with novel beers
Research output: Contribution to conference › Poster › Research
Published -
3451
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Projective mapping: variations and consequences
Research output: Contribution to conference › Poster › Research
Published