Wender Bredie

Wender Bredie

Professor


  1. 1997
  2. 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

  3. 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

  4. 1998
  5. Published

    Appetitlig sensorik. / Bredie, W. L. P.

    Ikke angivet. ed. / M. Svarre. Levnedsmiddelcentret, 1998. p. 55.

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

  6. Published

    Aroma volatiles generated during extrusion cooking of maize flour. / Bredie, W. L. P.; Mottram, D. S.; Guy, R. C. E.

    In: Journal of Agricultural and Food Chemistry, Vol. 46, No. 4, 1998, p. 1479-1487.

    Research output: Contribution to journalJournal articleResearchpeer-review

  7. Published

    Sensory characterisation of the aromas generated in extruded maize and wheat flour. / Bredie, W. L. P.; Mottram, D. S.; Hassell, G. M.; Guy, R. C. E.

    In: Journal of Cereal Science, Vol. 28, 1998, p. 97-106.

    Research output: Contribution to journalJournal articleResearchpeer-review

  8. 1999
  9. Published

    Development of a sensory vocabulary for warmed-over flavor : part II: In chicken meat. / Byrne, D. V.; Bredie, W. L. P.; Martens, M.

    In: Journal of Sensory Studies, Vol. 14, 1999, p. 67-78.

    Research output: Contribution to journalJournal articleResearchpeer-review

  10. Published

    Development of a sensory vocabulary for warmed-over flavor : part I: In porcine meat. / Byrne, D. V.; Bak, L. S.; Bredie, W. L. P.; Bertelsen, G.; Martens, M.

    In: Journal of Sensory Studies, Vol. 14, 1999, p. 47-65.

    Research output: Contribution to journalJournal articleResearchpeer-review

  11. Published

    Matrix - flavour interactions : a sensory study with hot cocoa drinks. / Bredie, W. L. P.; Folkenberg, D. M.; Martens, M.

    EUR. ed. / F. Escher; J. Nüssli. 19228. ed. 1999. p. 5,.

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

  12. Published

    What is mouthfeel? sensory-rheological relationships in instant hot cocoa drinks. / Folkenberg, D. M.; Bredie, W. L. P.; Martens, M.

    In: Journal of Sensory Studies, Vol. 14, 1999, p. 181-195.

    Research output: Contribution to journalJournal articleResearchpeer-review

  13. Published

    Development of a sensory vocabulary for warmed-over flavor : Part I. In porcine meat. / Byrne, Derek V.; Bak, Lone S.; Bredie, Wender L.P.; Bertelsen, Grete; Martens, Magni.

    In: Journal of Sensory Studies, Vol. 14, No. 1, 01.01.1999, p. 47-65.

    Research output: Contribution to journalJournal articleResearchpeer-review

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