Wender Bredie
Wender Bredie

Professor


  1. Published

    Sensory milk properties at the farm level - the terroir dimension

    Vestergaard, J. S., Kristensen, T., Søegaard, K. & Bredie, Wender, 2009, Delegate manual: 8th Pangborn Sensory Science Symposium. 1 p.

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

  2. Published

    Sensory panel consistency during development of a vocabulary for warmed-over flavour

    Byrne, D. V., O'Sullivan, M. G., Dijksterhuis, G. B., Bredie, Wender & Martens, M., 2001, In : Food Quality and Preference. 12, p. 171-187 17 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. Published

    Sensory profiles of cooked grains from wheat species and varieties

    Starr, G., Bredie, Wender & Hansen, Åse Solvej, 2013, In : Journal of Cereal Science. 57, 3, p. 295-303 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  4. Published

    Sensory profiling: assessing panel, attribute and product variation

    Bredie, Wender, Martens, M., Jelle, B., Hjort Lorenzen, L. & Budolfsen, G., 1997, Ikke angivet. Levnedsmiddelcentret, p. 199 1 p.

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

  5. Published

    Sensory profiling data studied by partial least squares regression

    Martens, M., Bredie, Wender & Martens, H., 2000, In : Food Quality and Preference. 11, p. 147-149 3 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  6. Published

    Sensory properties of Danish municipal drinking water as a function of chemical composition

    Marcussen, H., Bredie, Wender, Wæhrens, Sandra Stolzenbach, Brüsch, W., Holm, Peter Engelund & Hansen, Hans Chr. Bruun, 2013, In : Food Research International. 54, 1, p. 389-396 8 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  7. Published

    Sensory quality of drinking water produced by reverse osmosis membrane filtration followed by remineralisation

    Vingerhoeds, M. H., Nijenhuis-de Vries, M. A., Ruepert, N., van der Laan, H., Bredie, Wender & Kremer, S., 2016, In : Water Research. 94, p. 42-51 10 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  8. Published

    Sensory quality of organic milk based on grazing and high ratio of legumes in the feeding ration

    Vestergaard, J. S., Kristensen, T., Eriksen, J., Søegaard, K., Fretté, X. C. & Bredie, Wender, 2007. 2 p.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  9. Published

    Sensory-Driven Development of Protein-Enriched Rye Bread and Cream Cheese for the Nutritional Demands of Older Adults

    Song, X., Perez-Cueto, Federico J.A. & Bredie, Wender, 2018, In : Nutrients. 10, 8, 21 p., 1006.

    Research output: Contribution to journalJournal articleResearchpeer-review

  10. Published

    Sensory-rheological relationships in instant hot cocoa drinks

    Folkenberg, D. M., Bredie, Wender & Martens, M., 1 Jan 1999, In : Journal of Sensory Studies. 14, 2, p. 181-195 15 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  11. Published

    Situational appropriateness of beer is influenced by product familiarity

    Giacalone, D., Frøst, Michael Bom, Bredie, Wender, Pineau, B., Hunter, D. C., Paisley, A. G., Beresford, M. K. & Jæger, S. R., 2015, In : Food Quality and Preference. 39, p. 16-27 12 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  12. Published

    Smagens fysiologi

    Bredie, Wender, Meyer, C. & Møller, P., 2015, Menneskets ernæring. Astrup, A., Bügel, S., Dyerberg, J. & Stender, S. (eds.). 4 ed. Munksgaard , p. 275-284 10 p.

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

  13. Published

    Smagens fysiologi

    Møller, P., Martens, M., Meyer, C. & Bredie, Wender, 2010, Menneskets ernæring. Astrup, A., Bügel, S., Dyerberg, J. & Stender, S. (eds.). 3 ed. Munksgaard , p. 255-263 9 p.

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

  14. Published

    Stability of disulphides and furanthiols in triacylglycerol autoxidation as model for warmed-over flavour

    Bredie, Wender & Ivanova, D., 2003, Ikke angivet. edited by J. L. Quéré and P. X. Étiévants. 224-227 (ed.). Intercept, p. 494-499 3 p.

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

  15. Published

    Stimulus collative properties and consumers’ flavor preferences

    Giacalone, D., Duerlund, M., Bøegh-Petersen, J., Bredie, Wender & Frøst, Michael Bom, 2014, In : Appetite. 77, p. 20-30 11 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  16. Published

    Stimulus collative properties and their importance for consumer liking: a case study with novel beers

    Giacalone, D., Bredie, Wender & Frøst, Michael Bom, 2012. 1 p.

    Research output: Contribution to conferencePosterResearch

  17. Published

    Structural characteristics of low bitter and high umami protein hydrolysates prepared from bovine muscle and porcine plasma

    Fu, Y., Liu, Jing, Hansen, E. T., Bredie, Wender & Lametsch, Rene, 2018, In : Food Chemistry. 257, p. 163-171 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  18. Published

    Study of taste-active compounds in the water-soluble extract of mature Cheddar cheese

    Andersen, L. T., Ardö, Ylva Margareta & Bredie, Wender, 2010, In : International Dairy Journal. 20, 8, p. 528-536 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  19. Published

    Taste recognition threshold concentrations of styrene in oil‐in‐water emulsions and yoghurts

    Linssen, J. P. H., Janssens, A. L. G. M., Reitsma, H. C. E., Bredie, Wender & Roozen, J. P., 1 Jan 1993, In : Journal of the Science of Food and Agriculture. 61, 4, p. 457-462 6 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  20. Published

    Taste sensitivity and preferences in Danish school children

    Allesen-Holm, Bodil Helene, Frøst, Michael Bom & Bredie, Wender, 2009, Delegate manual: 8th Pangborn Sensory Science Symposium. 1 p.

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

  21. Published

    The Nordic sensory food identity

    Bredie, Wender, 2008.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  22. Published

    The future of descriptive sensory methodology - faster and more versatile

    Bredie, Wender, 2009, Delegate manual: 8th Pangborn Sensory Science Symposium. 1 p.

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

  23. Published

    The impact of sensory quality of pork on consumer preference

    Aaslyng, M. D., Oksama, M., Olsen, E. V., Bejerholm, C., Baltzer, M., Andersen, G., Bredie, Wender, Byrne, D. V. & Gabrielsen, G., 2007, In : Meat Science. 76, 1, p. 61-73 13 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  24. Published

    The influence of feeding crimped kernel maize silage on broiler production, nutrient digestibility and meat quality

    Ranjitkar, S., Karlsson, A. H., Petersen, Mikael Agerlin, Bredie, Wender, Petersen, J. S. & Engberg, R. M., 2016, In : British Poultry Science. 57, 1, p. 93-104 12 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  25. Published

    Time-intensity evaluation of chilli spiced pork patties

    Reinbach, Helene Christine, Lauridsen, L., Ballabio, D., Aaslyng, M. D., Bredie, Wender & Møller, P., 2006. 2 p.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

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