Wender Bredie

Wender Bredie

Professor


  1. 2001
  2. Published

    Sensory panel consistency during development of a vocabulary for warmed-over flavour. / Byrne, D. V.; O'Sullivan, M. G.; Dijksterhuis, G. B.; Bredie, W. L. P.; Martens, M.

    In: Food Quality and Preference, Vol. 12, 2001, p. 171-187.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. 2002
  4. 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

  5. Published

    Gender and handedness effects on hedonicity of laterally presented odours. / Dijksterhuis, G. B.; Møller, P.; Bredie, W. L. P.; Rasmussen, G.; Martens, M.

    In: Brain and Cognition, Vol. 50, No. 2, 2002, p. 272-281.

    Research output: Contribution to journalJournal articleResearchpeer-review

  6. Published

    Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat. / Byrne, D. V.; Bredie, W. L. P.; Mottram, D. S.; Martens, M.

    In: Meat Science, Vol. 61, No. 2, 2002, p. 127-139.

    Research output: Contribution to journalJournal articleResearchpeer-review

  7. Published

    Sensory meat quality and warmed-over flavour-A review. / Byrne, D. V.; Bredie, W. L. P.

    Research advances in the quality of meat and meat products. ed. / F. Toldrá. , 2002. p. 2-27.

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

  8. 2003
  9. 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, Derek Victor; O'Sullivan, M.G.; Bredie, Wender; Andersen, H.J.; Martens, Magni.

    In: Meat Science, Vol. 63, No. 2, 2003, p. 211-224.

    Research output: Contribution to journalJournal articleResearchpeer-review

  10. Published

    Development of sensory assessment scale for oral sensation of cold and warmth. / López, I.O.; Bredie, W.L.P.

    Ikke angivet. ed. / Edited by J. L. Le Quéré and P. X. Étievant. Intercept medical publications, 2003. p. 297-300.

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

  11. Published

    Effect of sweetener on release of flavour compounds from chewing gum. / Haahr, A-M; Pilsgaard, C.F.; Stahnke, L.H.; Bredie, W.L.P; Refsgaard, H.H.F.

    Ikke angivet. ed. / edited by J. L. Quéré and P. X. Étiévant. Intercept, 2003. p. 224-227.

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

  12. Published

    Flavor release measurement by atmospheric pressure chemical ionization trap mass spectrometry, construction of interface and mathematical modeling of release profiles. / Haarh, A.-M.; Madsen, H.; Smedsgaard, J.; Bredie, W.L.P; Stahnke, L.H.; Refsgaard, H.H.F.

    In: Analytical Chemistry, Vol. 75, 2003, p. 655-662.

    Research output: Contribution to journalJournal articleResearchpeer-review

  13. Published

    Stability of disulphides and furanthiols in triacylglycerol autoxidation as model for warmed-over flavour. / Bredie, W.L.P.; Ivanova, D.

    Ikke angivet. ed. / edited by J. L. Quéré and P. X. Étiévants. 224-227. Intercept, 2003. p. 494-499.

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

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