Wender Bredie

Wender Bredie

Professor

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    ORCID: 0000-0001-5145-4131

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    1. Published

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

      Marcussen, H., Bredie, Wender, Wæhrens, S. S., 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 journal › Journal article › Research › peer-review

    2. 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 journal › Journal article › Research › peer-review

    3. 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 conference › Conference abstract for conference › Research

    4. 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 journal › Journal article › Research › peer-review

    5. 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 journal › Journal article › Research › peer-review

    6. 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 proceeding › Book chapter › Research › peer-review

    7. 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 proceeding › Book chapter › Research › peer-review

    8. Published

      Solid-State Fermented Plant Foods as New Protein Sources

      Canoy, Tessa Suzanne, Wiedenbein, Emma Schack, Bredie, Wender, Meyer, A. S., Wösten, H. A. B. & Nielsen, Dennis Sandris, 2024, In: Annual review of food science and technology. 15, p. 189-210 22 p.

      Research output: Contribution to journal › Review › Research › peer-review

    9. 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 proceeding › Article in proceedings › Research

    10. Published

      Stabilization of directly acidified protein drinks by single and mixed hydrocolloids - combining particle size, rheology, tribology, and sensory data

      Liu, J., Pedersen, H. L., Knarreborg, L., Ipsen, Richard & Bredie, Wender, 2020, In: Food Science & Nutrition. 8, 12, p. 6433-6444 12 p.

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

    11. 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 journal › Journal article › Research › peer-review

    12. 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 conference › Poster › Research

    13. Published

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

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

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

    14. 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 journal › Journal article › Research › peer-review

    15. Published

      Sulfite Management during Vinification and Impact on the Flavor of Solaris Wine

      Toldam-Andersen, Torben, Zhang, S., Liu, J., Bredie, Wender & Petersen, Mikael Agerlin, 2024, In: Fermentation. 10, 4, 13 p., 210.

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

    16. Published

      Taste alterations and oral discomfort in patients receiving chemotherapy

      Larsen, A. K., Thomsen, C., Sanden, M., Skadhauge, L. B., Anker, C. B., Mortensen, M. N. & Bredie, Wender, 2021, In: Supportive Care in Cancer. 29, p. 7431–7439

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

    17. 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., 1993, In: Journal of the Science of Food and Agriculture. 61, 4, p. 457-462 6 p.

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

    18. 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 proceeding › Conference abstract in proceedings › Research

    19. Published

      The Nordic sensory food identity

      Bredie, Wender, 2008.

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

    20. Published

      The Taste Liking Questionnaire (TasteLQ) – A tool for assessment of taste liking in the Danish population

      Haydar, Sara, Karlsson, Camilla Cederbye, Linneberg, Allan René, Kårhus, L. L., Ängquist, Lars, Hansen, Torben, Bredie, Wender & Grarup, N., 2024, In: Food Quality and Preference. 117, 12 p., 105176.

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

    21. 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 proceeding › Conference abstract in proceedings › Research

    22. 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 journal › Journal article › Research › peer-review

    23. 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 journal › Journal article › Research › peer-review

    24. Published

      The versatility of pulses: Are consumption and consumer perception in different European countries related to the actual climate impact of different pulse types?

      Henn, Katharina, Zhang, X., Thomsen, Marianne, Rinnan, Åsmund & Bredie, Wender, 2022, In: Future Foods. 6, 9 p., 100202.

      Research output: Contribution to journal › Journal article › Research › peer-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 conference › Conference abstract for conference › Research

    26. Published

      Training and education in sensory and consumer science: workshop 5

      Frøst, Michael Bom, Delwiche, J. F., Beckley, J. H. & Bredie, Wender, 2005, Ikke angivet. Elsevier, p. 1 1 p.

      Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research

    27. Published

      Training of a sensory panel and profiling of winter hardy and coloured carrot genotypes

      Kreutzmann, S., Thybo, A. K. & Bredie, Wender, 2007, In: Food Quality and Preference. 18, 3, p. 482-489 8 p.

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

    28. Published

      Training of a sensory panel in profiling carrots: [P220]

      Kreutzmann, S., Thybo, A. K. & Bredie, Wender, 2005, Abstracts book. Elsevier, p. 1 1 p.

      Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research

    29. Published

      Understanding liking in relation to sensory characteristics, consumer concept associations, arousal potential and "appropriateness for use" using apple juice as an application

      Wæhrens, S. S., Bredie, Wender, Christensen, R. H. B. & Byrne, D. V., 2016, In: Journal of Sensory Studies. 31, 2, p. 135-142 8 p.

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

    30. Published

      Univariate and multivariate modelling of flavour release in chewing gum using time-intensity: a comparison of data analytical methods

      Ovejero-López, I., Bro, Rasmus & Bredie, Wender, 2005, In: Food Quality and Preference. 16, 4, p. 327-343 17 p.

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

    31. Published

      Validity of ranking criteria in gas chromatography - olfactometry methods

      Petersen, M. A., Ivanova, D., Møller, P. & Bredie, Wender, 2003, Ikke angivet. edited by J. L. Quéré and P. X. Étiévants. 224-227 (ed.). Intercept, p. 494-499 6 p.

      Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research

    32. Published

      Variety in snack servings as determinant for acceptance in school children

      Bergamaschi, V., Olsen, Annemarie, Laureati, M., Zangenberg, S., Pagliarini, E. & Bredie, Wender, 2016, In: Appetite. 96, p. 628-635 8 p.

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

    33. Published

      Vegetable finger foods - Preferences among older adults with motoric eating difficulties

      Forsberg, S., Olsson, V., Bredie, Wender & Wendin, Karin Maria Elisabet, 2022, In: International Journal of Gastronomy and Food Science. 28, 8 p., 100528.

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

    34. Published

      Volatile compounds produced during oxidation of sunflower oil emulsions and their sensory impact

      Villière, A., Viau, M., Rousseau, F., Prost, C., Nissen, L. R., Bredie, Wender & Genot, C., 2006. 1 p.

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

    35. Published

      What is mouthfeel? sensory-rheological relationships in instant hot cocoa drinks

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

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

    36. Published

      Willingness to replace animal-based products with pulses among consumers in different European countries

      Henn, Katharina, Olsen, Søren Bøye, Goddyn, H. & Bredie, Wender, 2022, In: Food Research International. 157, 9 p., 111403.

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

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