Wender Bredie

Wender Bredie

Professor


  1. Published

    Patient profiling for success after weight loss surgery (GO Bypass study): An interdisciplinary study protocol

    Christensen, B. J., Schmidt, J. B., Nielsen, Mette Søndergaard, Tækker, L., Holm, Lotte, Lunn, Susanne, Bredie, Wender, Ritz, Christian, Holst, Jens Juul, Hansen, T., Hilbert, A., le Roux, C. W., Hulme, O. J., Siebner, Hartwig Roman, Morville, T., Naver, L., Floyd, A. K. & Sjödin, Anders Mikael, 2018, In : Contemporary Clinical Trials Communications. 10, p. 121-130 10 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  2. Published

    Perception, liking and facially induced emotions of basic tastes

    Wendin, Karin Maria Elisabet, Allesen-Holm, Bodil Helene, Tan, G. & Bredie, Wender, 2011, Perception, liking and facially induced emotions of basic tastes.

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

  3. Published

    Performance of flash profile and napping with and without training for describing small sensory differences in a model wine

    Liu, Jing, Grønbeck, M. S., Di Monaco, R., Giacalone, D. & Bredie, Wender, 2016, In : Food Quality and Preference. 48, A, p. 41-49 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  4. Published

    Physicochemical and sensory characterization of Cheddar cheese with variable NaCl levels and equal moisture content

    Møller, K. K., Rattray, Fergal Patrick, Bredie, Wender & Ardö, Ylva Margareta, 2013, In : Journal of Dairy Science. 96, 4, p. 1953-1971 19 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. Published

    Preface

    Bredie, Wender & Petersen, Mikael Agerlin, 1 Dec 2006, In : Developments in Food Science. 43, C, p. xxi-xxiii

    Research output: Contribution to journalEditorialResearchpeer-review

  6. Published

    Projective mapping: variations and consequences

    Dehlholm, C., Brockhoff, P. B. & Bredie, Wender, 2012. 1 p.

    Research output: Contribution to conferencePosterResearch

  7. Published

    Promoting animal welfare from the retailers fridge: cue attributes linked to purchase of fresh chicken meat

    Brisk, H. M., Rhode, Helle Lottrup Halkjær, Dandanell, C. G., Karlsson, A. H., Perez-Cueto, Federico J.A. & Bredie, Wender, 2015.

    Research output: Contribution to conferencePosterResearch

  8. 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 articleResearchpeer-review

  9. 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, Jing, 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 articleResearchpeer-review

  10. Published

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

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

    Research output: Contribution to journalJournal articleResearchpeer-review

  11. 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

  12. 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 articleResearchpeer-review

  13. Published

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

    Nielsen, Mette Søndergaard, Christensen, B. J., Ritz, Christian, Rasmussen, S., Hansen, Thea Toft, 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 articleResearchpeer-review

  14. 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/ReportReportCommissionedpeer-review

  15. 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 articleCommunication

  16. Published

    Savoury flavour in cheddar cheese: impact of Lactobacillus as adjunct culture on taste and peptide profile

    Andersen, L. T., Bredie, Wender, Stahnke, L., Sørensen, N. K. & Ardö, Ylva Margareta, 2007. 2 p.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  17. Published

    Savoury flavour in cheddar cheese: an introductory study of taste properties of fractionated water soluble extracts

    Andersen, L. T., Bredie, Wender, Stahnke, L., Sørensen, N. K. & Ardö, Ylva Margareta, 2007. 1 p.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  18. Published

    Sensorisk adaptation og interaktioner i smagsperception

    Bredie, Wender, 2005, In : Levnedsmiddelcentret Årsberetning 2004. p. 30 1 p.

    Research output: Contribution to journalJournal articleCommunication

  19. Published

    Sensory Uniqueness in relation to Danish Honey

    Wæhrens, Sandra Stolzenbach, Byrne, D. V. & Bredie, Wender, 2010.

    Research output: Contribution to conferenceConference abstract for conferenceResearchpeer-review

  20. Published

    Sensory and chemical analysis of cooked porcine meat patties in relation to warmed-over flavour and pre-slaughter stress

    Byrne, D. V., Bredie, Wender, Bak, L. S., Bertelsen, Grete, Martens, H. & Martens, M., 2001, In : Meat Science. 59, p. 229-249 21 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  21. Published

    Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat

    Byrne, D. V., Bredie, Wender, Mottram, D. S. & Martens, M., 2002, In : Meat Science. 61, 2, p. 127-139 13 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  22. Published

    Sensory characterisation of the aromas generated in extruded maize and wheat flour

    Bredie, Wender, Mottram, D. S., Hassell, G. M. & Guy, R. C. E., 1998, In : Journal of Cereal Science. 28, p. 97-106 10 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  23. Published

    Sensory characteristic of corn soya blend and the effects of milk protein replacement

    Kehlet, U. N., Kæstel, P., Hausner, Helene, Bredie, Wender & Allesen-Holm, Bodil Helene, 2011, In : African Journal of Food Science. 5, 4, p. 200-207 8 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  24. Published

    Sensory local uniqueness of Danish honeys

    Wæhrens, Sandra Stolzenbach, Byrne, D. V. & Bredie, Wender, 2011, In : Food Research International. 44, 9, p. 2766-2774 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  25. Published

    Sensory measurement of dynamic flavour intensity in ice cream with different fat levels and flavourings

    Frøst, Michael Bom, Heymann, H., Bredie, Wender, Dijksterhuis, G. B. & Martens, M., 2005, In : Food Quality and Preference. 16, 4, p. 305-314 10 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

ID: 4225563