Wender Bredie

Wender Bredie

Professor


  1. Published

    Molecular gastronomy : a new emerging scientific discipline. / Barham, Peter; Skibsted, Leif Horsfelt; Bredie, Wender Laurentius Petrus; Frøst, Michael Bom; Møller, Per; Risbo, Jens; Snitkjær, Pia; Mortensen, Louise Mørch.

    In: Chemical Reviews, Vol. 110, No. 4, 2010, p. 2313-2365.

    Research output: Contribution to journalReviewResearchpeer-review

  2. Published

    Variety in snack servings as determinant for acceptance in school children. / Bergamaschi, Valentina; Olsen, Annemarie; Laureati, Monica; Zangenberg, Sabine; Pagliarini, Ella; Bredie, Wender.

    In: Appetite, Vol. 96, 2016, p. 628-635.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. Published

    Enterohemorragische Escherichia coli O157:H7, een onderschatte voedselpathogeen? Een literatuuroverzicht. / Bredie, W. L.; de Boer, E.; Wernars, K.

    In: Tijdschrift voor Diergeneeskunde, Vol. 117, No. 8, 15.04.1992, p. 235-238.

    Research output: Contribution to journalReviewResearchpeer-review

  4. Published

    Odour interactions in mixtures of meat aroma components. / Bredie, W. L. P; Ammann, C. R.; Bult, J. H. F.

    Frontiers of Flavour Science. ed. / Peter Schieberle; Karl-Heinz Engel. Deutsche Forschungsanstalt für Lebensmittelchemie, 2000. p. 220-225.

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

  5. Published

    Aroma characteristics of extruded wheat flour and wheat starch containing added cysteine and reducing sugars. / Bredie, W. L. P.; Hassell, G. M.; Guy, R. C. E.; Mottram, D. S.

    In: Journal of Cereal Science, Vol. 25, 1997, p. 57-63.

    Research output: Contribution to journalJournal articleResearchpeer-review

  6. Published

    Flavour generation in extruded cereals in relation to feedstocks and cooking conditions. / Bredie, W. L. P.

    Reading : University of Reading, 1996.

    Research output: Book/ReportPh.D. thesis

  7. Published

    Maillardreaktioner i levnedsmidler fra en kemisk-sensorisk indfaldsvinkel. / Bredie, W. L. P.

    Ikke angivet. Levnedsmiddelcentret, 1997. p. 63.

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

  8. Published

    Sensory profiling : assessing panel, attribute and product variation. / Bredie, W. L. P.; Martens, M.; Jelle, B.; Hjort Lorenzen, L.; Budolfsen, G.

    Ikke angivet. Levnedsmiddelcentret, 1997. p. 199.

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

  9. Published

    Effect of temperature and pH on the generation of flavor volatiles in extrusion cooking of wheat flour. / Bredie, W. L. P.; Mottram, D. S.; Guy, R. C. E.

    In: Journal of Agricultural and Food Chemistry, Vol. 50, No. 5, 2002, p. 1118-1125.

    Research output: Contribution to journalJournal articleResearchpeer-review

  10. Published

    Bitterness in flavor profiling of soft cheeses. / Bredie, W. L. P.; Jelle, B.; Martens, M.

    ECRO AChems Jasts. 22. ed. 1997. p. 650.

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

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