Wender Bredie

Wender Bredie

Professor


  1. 2005
  2. 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 proceedingConference abstract in proceedingsResearch

  3. Published

    Sensorisk adaptation og interaktioner i smagsperception

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

    Research output: Contribution to journalJournal articleCommunication

  4. Published

    Sensory measurement of dynamic flavour intensity in ice cream with different fat levels and flavourings

    Frøst, Michael Bom, Heymann, H., Bredie, Wender, Dijksterhuis, G. B. & Martens, M., 2005, In : Food Quality and Preference. 16, 4, p. 305-314 10 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. Published

    Training and education in sensory and consumer science: workshop 5

    Frøst, Michael Bom, Delwiche, J. F., Beckley, J. H. & Bredie, Wender, 2005, Ikke angivet. Elsevier, p. 1 1 p.

    Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsResearch

  6. 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 proceedingConference abstract in proceedingsResearch

  7. 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 journalJournal articleResearchpeer-review

  8. 2006
  9. Published

    Development of a cellular assay from rats for fundamental studies on early events in taste perception

    Lawson, M. A., Willumsgaard, A. D. E., Brüggemann, D. A. & Bredie, Wender, 2006, Proceedings from LMC International Food Congress 2006: nutrigenomics and health - from vision to food. p. 28 1 p. (Scandinavian Journal of Food & Nutrition; No. supplement 1, Vol. 50).

    Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsResearch

  10. Published

    Flavour Science: Recent Advances and Trends

    Bredie, Wender & Petersen, Mikael Agerlin, 2006, Amsterdam: Elsevier. 637 p. (Development in Food Science, Vol. 43).

    Research output: Book/ReportBookResearchpeer-review

  11. Published

    Human olfactory self-adaptation for structurally-related monoterpenes

    Ovejero Lopez, I., van der Berg, Franciscus Winfried J & Bredie, Wender, 2006, Flavour science: recent advances and trends. Bredie, W. L. P. & Petersen, M. A. (eds.). Amsterdam: Elsevier, p. 33-36 4 p. (Developments in Food Science, Vol. 43).

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

  12. Published

    Influence of added carbohydrates on the aroma profile of cooked pork

    Lauridsen, L., Miklos, R., Schäfer, A., Aaslyng, M. D. & Bredie, Wender, 2006, Flavour science: recent advances and trends. Bredie, W. L. P. & Petersen, M. A. (eds.). Amsterdam: Elsevier, p. 355-358 4 p. (Developments in Food Science, Vol. 43).

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

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