Wender Bredie

Wender Bredie

Professor


  1. Published

    "All-In-One Test" (AI1): a rapid and easily applicable approach to consumer product testing

    Giacalone, D., Bredie, Wender & Frøst, Michael Bom, 2013, In : Food Quality and Preference. 27, 2, p. 108-119 12 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  2. Published

    (WORKSHOP) Health and quality of life in an aging population: food and beyond

    Giacalone, D., Wendin, Karin Maria Elisabet, Frøst, Michael Bom, Bredie, Wender, Kremer, S., Olsson, V., Otto, M. H., Skjoldborg, S. D., Lindberg, U. & Risvik, E., 2014.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  3. Published

    A Novel Approach to Tongue Standardization and Feature Extraction

    Wang, Chenhao, Cattaneo, C., Liu, Jing, Bredie, Wender, Pagliarini, E. & Sporring, Jon, 29 Sep 2020, Medical Image Computing and Computer Assisted Intervention – MICCAI 2020: 23rd International Conference, Proceedings. Martel, A. L., Abolmaesumi, P., Stoyanov, D., Mateus, D., Zuluaga, M. A., Zhou, S. K., Racoceanu, D. & Joskowicz, L. (eds.). Springer, Cham, p. 36-45 10 p. (Lecture Notes in Computer Science).

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

  4. Published

    A Systematic Review of Behavioural Interventions Promoting Healthy Eating among Older People

    Zhou, X., Perez-Cueto, Federico J.A., dos Santos, Q., Monteleone, E., Giboreau, A., Appleton, K. M., Bjørner, T., Bredie, Wender & Hartwell, H., 2018, In : Nutrients. 10, 2, 18 p., 128.

    Research output: Contribution to journalReviewResearchpeer-review

  5. Published

    A comparative study of beef quality after ageing longissimus muscle using a dry ageing bag, traditional dry ageing or vacuum package ageing

    Li, X., Babol, J., Bredie, Wender, Lange, Belinda, Tománková, J. & Lundström, K., 2014, In : Meat Science. 97, 4, p. 433-442 10 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  6. Published

    A comparative study on facially expressed emotions in response to basic tastes

    Bredie, Wender, Tan, H. S. G. & Wendin, Karin Maria Elisabet, 2014, In : Chemosensory Perception. 7, 1, p. 1-9 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  7. Published

    Acceptance of Nordic snack bars in children aged 8-11 years

    Holmer, A., Hausner, Helene, Reinbach, Helene Christine, Bredie, Wender & Wendin, Karin Maria Elisabet, 2012, In : Food & Nutrition Research. 56, 7 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  8. Published

    All in One test (Al1) – Expanding the Boundaries of Consumer Studies

    Giacalone, D., Bredie, Wender & Frøst, Michael Bom, 2011.

    Research output: Contribution to conferencePosterResearchpeer-review

  9. Published

    An investigation into between-meal food desires among hospitalised haematological cancer patients

    Okkels, S. L., Bredie, Wender, Klausen, T. W. & Beck, A. M., 2016, In : Clinical Nutrition. 35, 2, p. 440-445 6 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  10. Published

    Animal models for studying taste cell signalling

    Reinbach, Helene Christine, Bredie, Wender, Lawson, M. A., Møller, P. & Brüggemann, D. A., 2010.

    Research output: Contribution to conferencePosterResearch

  11. Published

    Appetite for life - maintaining appetite for foods at old and very old age

    Wendin, Karin Maria Elisabet, Bredie, Wender, Maître, I., Matullat, I., Olsson, V., Kremer, S., Giboreau, A. & Ueland, Ø., 2016, In : Menu, Journal of Food and Hospitality Research. 6, p. 25-38 14 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  12. Published

    Appetitlig sensorik

    Bredie, Wender, 1998, Ikke angivet. Svarre, M. (ed.). Levnedsmiddelcentret, p. 55 1 p.

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

  13. Published

    Apple or mushroom sensory impact of 1-octen-3-one in an apple odour mixture

    Bredie, Wender, Ivanova, D., Müller, P. & Petersen, M., 2001, In : Food processing industry magazine. 10, p. 5-6 2 p.

    Research output: Contribution to journalJournal articleResearch

  14. Published

    Aroma characteristics of extruded wheat flour and wheat starch containing added cysteine and reducing sugars

    Bredie, Wender, Hassell, G. M., Guy, R. C. E. & Mottram, D. S., 1997, In : Journal of Cereal Science. 25, p. 57-63 7 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  15. Published

    Aroma of wheat porridge and bread-crumb is influenced by the wheat variety

    Starr, G., Hansen, Åse Solvej, Petersen, Mikael Agerlin & Bredie, Wender, 2015, In : Lebensmittel - Wissenschaft und Technologie. 63, 1, p. 590-598 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  16. Published

    Aroma volatiles from extrusion cooking of model systems containing proline and ornithine

    Bredie, Wender, Guy, R. C. E. & Mottram, D. S., 1996. 1 p.

    Research output: Contribution to conferencePaperResearch

  17. Published

    Aroma volatiles from the extrusion cooking of model systems containing proline and ornithine

    Bredie, Wender, Mottram, D. S. & Guy, R. C. E., 1996, Special publication / Royal Society of Chemistry. Taylor, A. J. & Mottram, D. S. (eds.). 197 ed. Royal Society of Chemistry, p. 221-224 4 p.

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

  18. Published

    Aroma volatiles generated during extrusion cooking of maize flour

    Bredie, Wender, Mottram, D. S. & Guy, R. C. E., 1998, In : Journal of Agricultural and Food Chemistry. 46, 4, p. 1479-1487 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  19. Published

    Bariatric surgery leads to short-term effects on sweet taste sensitivity and hedonic evaluation of fatty food stimuli

    Nielsen, Mette Søndergaard, Andersen, I. N. S. K., Lange, Belinda, Ritz, Christian, le Roux, C. W., Schmidt, J. B., Sjödin, Anders Mikael & Bredie, Wender, 2019, In : Obesity. 27, 11, p. 1796-1804 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  20. 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 journalJournal articleResearchpeer-review

  21. Published

    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 conferenceConference abstract for conferenceResearch

  22. Published

    Betydning af spædbarnets kost

    Hausner, Helene, Møller, P. & Bredie, Wender, 2007, LMC årsberetning 2006. Levnedsmiddelcentret, p. 8 1 p.

    Research output: Chapter in Book/Report/Conference proceedingReport chapterCommunication

  23. Published

    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 proceedingArticle in proceedingsResearch

  24. Published

    Bitterness in flavor profiling of soft cheeses

    Bredie, Wender, Jelle, B. & Martens, M., 1997. 1 p.

    Research output: Contribution to conferencePaperResearch

  25. Published

    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 journalLiterature reviewResearch

  26. Published

    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 journalLiterature reviewResearch

  27. Published

    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 journalJournal articleResearchpeer-review

  28. Published

    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 journalJournal articleResearchpeer-review

  29. Published

    Characterisation of aroma volatiles in human milk and infant milk formulas

    Hausner, Helene, Philipsen, M., Skov, T. H., Petersen, Mikael Agerlin & Bredie, Wender, 2008.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  30. Published

    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 journalJournal articleResearchpeer-review

  31. Published

    Characterization of the volatile composition and variations between infant formulas and mother's milk

    Hausner, Helene, 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 journalJournal articleResearchpeer-review

  32. Published

    Chemical and sensory characterisation of pan-fried pork flavour: interactions between raw meat quality, ageing and frying temperature

    Meinert, Lene, 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 journalJournal articleResearchpeer-review

  33. Published

    Comparing Napping, Flash Profiling and Conventional Profiling

    Dehlholm, C., Brockhoff, P. B., Aaslyng, M. D. & Bredie, Wender, 2010.

    Research output: Contribution to conferencePosterResearchpeer-review

  34. Published

    Comparing Napping, Flash Profiling and Conventional Profiling

    Dehlholm, C., Brockhoff, P. B., Aaslyng, M. D. & Bredie, Wender, 2011.

    Research output: Contribution to conferencePosterResearchpeer-review

  35. Published

    Comparison of fast descriptive sensory evaluation methods

    Dehlholm, C., Aaslyng, M. D., Brockhoff, P. B. & Bredie, Wender, 2010.

    Research output: Contribution to conferencePosterResearchpeer-review

  36. Published

    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 journalJournal articleResearchpeer-review

  37. Published

    Comparison of rapid descriptive sensory methodologies: Free-Choice Profiling, Flash Profile and modified Flash Profile

    Liu, Jing, Bredie, Wender, Sherman, E., Harbertson, J. F. & Heymann, H., 2018, In : Food Research International. 106, p. 892-900 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  38. Published

    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 journalJournal articleResearchpeer-review

  39. Published
  40. Published

    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 journalJournal articleResearchpeer-review

  41. Published

    Composition of volatile compounds in bovine milk heat treated by instant infusion pasteurization and their correlation to sensory analysis

    Hougaard, Anni Bygvrå, Vestergaard, J. S., Varming, C., Bredie, Wender & Ipsen, Richard, 2011, In : International Journal of Dairy Technology. 64, 1, p. 34-44 11 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  42. Published

    Confidence ellipses: a variation based on parametric bootstrapping applicable on Multiple Factor Analysis results for rapid graphical evaluation

    Dehlholm, C., Brockhoff, P. B. & Bredie, Wender, 2012, In : Food Quality and Preference. 26, 2, p. 278-280 3 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  43. Published

    Consumer concepts in new product development of local foods: traditional versus novel honeys

    Wæhrens, Sandra Stolzenbach, Bredie, Wender & Byrne, D. V., 2013, In : Food Research International. 52, 1, p. 144-152 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  44. Published

    Consumer-based product profiling: Application of partial napping for sensory characterisation of Danish Beers

    Giacalone, D., Ribeiro, L., Bredie, Wender & Frøst, Michael Bom, 2011.

    Research output: Contribution to conferencePosterResearchpeer-review

  45. Published

    Creation of a sensory reference platform for cooked wheat grains of common and ancient wheat

    Starr, G., Hansen, Åse Solvej & Bredie, Wender, 2011.

    Research output: Contribution to conferencePosterResearchpeer-review

  46. Published

    Cross-cultural differences in lingual tactile acuity, taste sensitivity phenotypical markers, and preferred oral processing behaviors

    Cattaneo, C., Liu, Jing, Bech, A. C., Pagliarini, E. & Bredie, Wender, 2020, In : Food Quality and Preference. 80, 10 p., 103803.

    Research output: Contribution to journalJournal articleResearchpeer-review

  47. Published

    Descriptive sensory profiling and physical/chemical analyses of warmed-over flavour in pork patties from carriers and non-carriers of the RN- allele

    Byrne, D. V., O'Sullivan, M. G., Bredie, Wender, Andersen, H. J. & Martens, M., 2003, In : Meat Science. 63, 2, p. 211-224 14 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  48. Published

    Desires for basic tastes, fat and hot foods following consumption of honeys

    Gadegaard, S., Allesen-Holm, Bodil Helene, Bredie, Wender & Møller, P., 2009, Delegate manual: 8th Pangborn Sensory Science Symposium. 1 p.

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

  49. Published

    Desires for beverages and liking of skin care product odors in imaginative and immersive virtual reality beach contexts

    Andersen, I. N. S. K., Kraus, A. A., Ritz, Christian & Bredie, Wender, 2019, In : Food Research International. 117, p. 10-18 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  50. Published

    Determinants of the pleasantness of odor mixtures

    Møller, P., Hartvig, D. L. & Bredie, Wender, 2011, Symposium Odorants, Receptors and glomeruli. chemical senses, p. E71-E72 2 p.

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

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