Wender Bredie

Wender Bredie

Professor


  1. 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

  2. Published

    Apple or mushroom sensory impact of 1-octen-3-one in an apple odour mixture. / Bredie, W. L. P.; Ivanova, D.; Müller, P.; Petersen, M.

    In: Food processing industry magazine, Vol. 10, 2001, p. 5-6.

    Research output: Contribution to journalJournal articleResearch

  3. 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

  4. Published

    Aroma of wheat porridge and bread-crumb is influenced by the wheat variety. / Starr, Gerrard; Hansen, Åse Solvej; Petersen, Mikael Agerlin; Bredie, Wender.

    In: Lebensmittel - Wissenschaft und Technologie, Vol. 63, No. 1, 2015, p. 590-598.

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. Published

    Aroma volatiles from extrusion cooking of model systems containing proline and ornithine. / Bredie, W. L. P.; Guy, R. C. E.; Mottram, D. S.

    1996. Paper presented at 8. Weurman Conference, .

    Research output: Contribution to conferencePaperResearch

  6. Published

    Aroma volatiles from the extrusion cooking of model systems containing proline and ornithine. / Bredie, W. L. P.; Mottram, D. S.; Guy, R. C. E.

    Special publication / Royal Society of Chemistry. ed. / A. J. Taylor; D. S. Mottram. 197. ed. Royal Society of Chemistry, 1996. p. 221-224.

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

  7. 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

  8. Published

    Bariatric surgery leads to short-term effects on sweet taste sensitivity and hedonic evaluation of fatty food stimuli. / Nielsen, Mette Søndergaard; Andersen, Ida Ninett Skovgaard K; Lange, Belinda; Ritz, Christian; le Roux, Carel W; Schmidt, Julie Berg; Sjödin, Anders Mikael; Bredie, Wender L P.

    In: Obesity, Vol. 27, No. 11, 2019, p. 1796-1804.

    Research output: Contribution to journalJournal articleResearchpeer-review

  9. Published

    Best-worst scaling : an introduction and initial comparison with monadic rating for preference elicitation with food products. / Jaeger, Sara R.; Jørgensen, Anne Skov; Aaslyng, Margit D.; Bredie, Wender Laurentius Petrus.

    In: Food Quality and Preference, Vol. 19, No. 6, 2008, p. 579-588.

    Research output: Contribution to journalJournal articleResearchpeer-review

  10. 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. Abstract from Pangborn Sensory Science Symposium, Minneapolis, United States.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

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