Wender Bredie
Professor
- 2005
- 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
- Published
Influence of added carbohydrates on the aroma profile of cooked pork
Lauridsen, L., Miklos, R., Schäfer, A., Aaslyng, M. D. & Bredie, Wender, 2005. 1 p.Research output: Contribution to conference › Poster › Research
- Published
Human olfactory self-adaptation for structurally-related monoterpenes
Ovejero Lopez, I., van der Berg, Franciscus Winfried J & Bredie, Wender, 2005. 1 p.Research output: Contribution to conference › Poster › Research
- Published
Human olfactory self-adaptation for structurally-related monoterpenes
Ovejero Lopez, I., van der Berg, Franciscus Winfried J & Bredie, Wender, 2005. 1 p.Research output: Contribution to conference › Poster › Research
- Published
PARAFAC2: sensory science in multi-mode dimension; [P296]
Ovejero Lopez, I., van der Berg, Franciscus Winfried J & Bredie, Wender, 2005, Abstracts book. Elsevier, p. 1 1 p.Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
- 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 › peer-review
- 2004
- Published
Influence of feeding different types of roughage on the oxidative stability of milk
Havemose, M. S., Weisbjerg, M. R., Bredie, Wender & Nielsen, J. H., 2004, In: International Dairy Journal. 14, 7, p. 563-570 8 p.Research output: Contribution to journal › Journal article › peer-review
- Published
Flavor release measurement from gum model system
Ovejero-López, I., Haahr, A., van der Berg, Franciscus Winfried J & Bredie, Wender, 2004, In: Journal of Argicultural and Food Chemistry. 52, 26, p. 8119-8126 8 p.Research output: Contribution to journal › Journal article › peer-review
- 2003
- 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
- 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 journal › Journal article › peer-review
ID: 4225563
Most downloads
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6727
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Comparison of three fast sensory profiling methods, check-all-that-apply (CACT), CACT with intensity rating, and Napping to study consumers' perception of eight beers
Research output: Contribution to conference › Conference abstract for conference › Research
Published -
4536
downloads
Stimulus collative properties and their importance for consumer liking: a case study with novel beers
Research output: Contribution to conference › Poster › Research
Published -
3446
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Projective mapping: variations and consequences
Research output: Contribution to conference › Poster › Research
Published