Wender Bredie
Wender Bredie

Professor


  1. Published

    Olfaktometri skaber nye muligheder

    Bredie, Wender, 2005, In : Ingenioeren. 18, p. 14 1 p.

    Research output: Contribution to journalJournal articleCommunication

  2. Published

    The Nordic sensory food identity

    Bredie, Wender, 2008.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  3. Published

    PROP status: a sensible tool for selecting the most sensitive subjects for sensory analysis?

    Bredie, Wender, Lorensen, K. & Hyldig, G., 2006. 1 p.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  4. Published

    Modification of bread crust flavour with enzymes and flavour precursors: poster no. 41

    Bredie, Wender, Boesveld, M., Martens, M. & Dybdal, L., 2005. 1 p.

    Research output: Contribution to conferencePosterResearch

  5. 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

  6. Published

    Modification of bread crust flavour with enzymes and flavour precursors

    Bredie, Wender, Boesveld, M., Martens, M. & Dybdal, L., 2006, Flavour science: recent advances and trends. Bredie, W. L. P. & Petersen, M. A. (eds.). Amsterdam: Elsevier, p. 225-228 4 p. (Developments in Food Science, Vol. 43).

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearch

  7. Published

    Flash Profile Method

    Bredie, Wender, Liu, Jing, Dehlholm, C. & Heymann, H., 2018, Descriptive Analysis in Sensory Evaluation. Kemp, S. E., Hort, J. & Hollowood, T. (eds.). 1 ed. Hoboken, USA: Wiley-Blackwell, p. 513-533 21 p. (Sensory Evaluation Series, Vol. 1).

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

  8. Published

    Sensorisk adaptation og interaktioner i smagsperception

    Bredie, Wender, 2005, In : Levnedsmiddelcentret Årsberetning 2004. p. 30 1 p.

    Research output: Contribution to journalJournal articleCommunication

  9. Published

    Modification of bread crust flavour with enzymes and flavour precursors

    Bredie, Wender, Boesveld, M., Martens, M. & Dybdal, L., 2005. 1 p.

    Research output: Contribution to conferencePosterResearch

  10. Published

    Methods for artificial perception: can machine replace man?

    Bredie, Wender, Lindinger, C., Hall, G., Hansen, A., Reinders, G. & Martens, M., 2006, Flavour science: recent advances and trends. Bredie, W. L. P. & Petersen, M. A. (eds.). Amsterdam: Elsevier, p. 617-618 2 p. (Developments in Food Science, Vol. 43).

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearch

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