Wender Bredie
Wender Bredie

Professor


  1. Published

    Integration of the sensory experience and post-ingestive measures for understanding food satisfaction. A case study on sucrose replacement by Stevia rebaudiana and addition of beta glucan in fruit drinks

    Andersen, B. V., Mielby, L. H., Viemose, I., Bredie, Wender & Hyldig, G., 2017, In : Food Quality and Preference. 58, p. 76-84 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  2. Published

    Interaction between pan temperature and end point temperature on the eating quality of pork with various raw meat quality

    Støier, S., Aaslyng, M. D., Lauridsen, L., Bredie, Wender & Jørgensen, A. S., 2006. 3 p.

    Research output: Contribution to conferencePaperResearch

  3. Published

    Interactions between oral burn, meat flavor and texture in chili spiced pork patties evaluated by time-intensity

    Reinbach, Helene Christine, Meinert, Lene, Ballabio, D., Aaslyng, M. D., Bredie, Wender, Olsen, Karsten & Møller, P., 2007, In : Food Quality and Preference. 18, 6, p. 909-919 11 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  4. Published

    Is the composition of aroma compounds in human milk more diverse than in milk formulas?

    Hausner, Helene, Bredie, Wender, Mølgaard, Christian & Møller, P., 2006, ECRO 2006. 1 p.

    Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsResearch

  5. Published

    Lateralization in olfaction: affection and cognition

    Møller, P., Rasmussen, G., Bredie, Wender, Dijksterhuis, G. B. & Martens, M., 2001, In : Chemical Senses. 26, p. 785 1 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  6. Published

    Long-Term Visuo-Gustatory Appetitive and Aversive Conditioning Potentiate Human Visual Evoked Potentials

    Christoffersen, G. R. J., Laugesen, J. L., Møller, P., Bredie, Wender, Schachtman, T. R., Liljendahl, C. & Viemose, I., 2017, In : Frontiers in Human Neuroscience. 11, 16 p., 467.

    Research output: Contribution to journalJournal articleResearchpeer-review

  7. Published

    Maillardreaktioner i levnedsmidler fra en kemisk-sensorisk indfaldsvinkel

    Bredie, Wender, 1997, Ikke angivet. Levnedsmiddelcentret, p. 63 1 p.

    Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearch

  8. Published

    Matrix - flavour interactions: a sensory study with hot cocoa drinks

    Bredie, Wender, Folkenberg, D. M. & Martens, M., 1999, EUR. Escher, F. & Nüssli, J. (eds.). 19228 ed. p. 5, 7 p.

    Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearch

  9. Published

    Measurement of volatile oxidation products from milk using solvent-assisted flavour evaporation and solid phase microextraction

    Havemose, M. S., Justesen, P., Bredie, Wender & Nielsen, J. H., 2007, In : International Dairy Journal. 17, 7, p. 746-752 7 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  10. Published

    Methods for artificial perception: can machine replace man?

    Bredie, Wender, Lindinger, C., Hall, G., Hansen, A., Reinders, G. & Martens, M., 2006, Flavour science: recent advances and trends. Bredie, W. L. P. & Petersen, M. A. (eds.). Amsterdam: Elsevier, p. 617-618 2 p. (Developments in Food Science, Vol. 43).

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearch

  11. Published

    Modification of bread crust flavour with enzymes and flavour precursors: poster no. 41

    Bredie, Wender, Boesveld, M., Martens, M. & Dybdal, L., 2005. 1 p.

    Research output: Contribution to conferencePosterResearch

  12. Published

    Modification of bread crust flavour with enzymes and flavour precursors

    Bredie, Wender, Boesveld, M., Martens, M. & Dybdal, L., 2005. 1 p.

    Research output: Contribution to conferencePosterResearch

  13. Published

    Modification of bread crust flavour with enzymes and flavour precursors

    Bredie, Wender, Boesveld, M., Martens, M. & Dybdal, L., 2006, Flavour science: recent advances and trends. Bredie, W. L. P. & Petersen, M. A. (eds.). Amsterdam: Elsevier, p. 225-228 4 p. (Developments in Food Science, Vol. 43).

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearch

  14. Published

    Molecular gastronomy: a new emerging scientific discipline

    Barham, P., Skibsted, Leif Horsfelt, Bredie, Wender, Frøst, Michael Bom, Møller, P., Risbo, Jens, Snitkjær, P. & Mortensen, L. M., 2010, In : Chemical Reviews. 110, 4, p. 2313-2365 53 p.

    Research output: Contribution to journalReviewResearchpeer-review

  15. Published

    Monitoring panel performance within and between sensory experiments by multi-way analysis

    Romano, Rosaria, Vestergaard, J. S., Kompany-Zareh, M. & Bredie, Wender, 2008, Book of short papers: Joint meeting of the société francophone de classification and the classification and data analysis group of Italian statistical society. 4 p.

    Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearchpeer-review

  16. Published

    Monitoring panel performance within and between sensory experiments by multi-way analysis

    Romano, R., Vestergaard, J. S., Kompany-Zareh, M. & Bredie, Wender, 2011, Classification and multivariate analysis for complex data structures, studies in classification, data analysis, and knowledge organization. Fichet, B., Piccolo, D., Verde, R. & Vichi, M. (eds.). Springer, p. 335-342 8 p. (Studies in Classification, Data Analysis, and Knowledge Organization; No. 6).

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

  17. Published
  18. Published

    Odorant mixture interactions in a model of meat warmed-over flavour

    Bult, J. H. F., Bredie, Wender & Roozen, J. P., 2000, EUR. Guichard, E. (ed.). 19238 ed. p. 6, 11 p.

    Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearch

  19. Published

    Odour interactions in mixtures of meat aroma components

    Bredie, Wender, Ammann, C. R. & Bult, J. H. F., 2000, Frontiers of Flavour Science. Schieberle, P. & Engel, K-H. (eds.). Deutsche Forschungsanstalt für Lebensmittelchemie, p. 220-225 5 p.

    Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearchpeer-review

  20. Published

    Olfaktometri skaber nye muligheder

    Bredie, Wender, 2005, In : Ingenioeren. 18, p. 14 1 p.

    Research output: Contribution to journalJournal articleCommunication

  21. Published

    Overview of sensory perception

    Bredie, Wender & Møller, P., 2012, Alcoholic beverages: sensory evaluation and consumer research. Piggott, J. (ed.). Woodhead Publishing Limited, p. 3-23 21 p.

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

  22. Published

    Oxidative stability of milk influenced by fatty acids, antioxidants, and copper derived from feed

    Havemose, M. S., Weisbjerg, M. R., Bredie, Wender, Poulsen, H. D. & Nielsen, J. H., 2006, In : Journal of Dairy Science. 89, 6, p. 1970-1980 11 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  23. Published

    PARAFAC2: sensory science in multi-mode dimension; [P296]

    Ovejero Lopez, I., van der Berg, Franciscus Winfried J & Bredie, Wender, 2005, Abstracts book. Elsevier, p. 1 1 p.

    Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsResearch

  24. Published

    PROP status: a sensible tool for selecting the most sensitive subjects for sensory analysis?

    Bredie, Wender, Lorensen, K. & Hyldig, G., 2006. 1 p.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  25. Published

    Panel performance: modelling variation in sensory profiling data by multiway analysis

    Romano, Rosaria, Vestergaard, J. S. & Bredie, Wender, 2009, Delegate manual: 8th Pangborn Sensory Science Symposium. 1 p.

    Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsResearch

ID: 4225563