Wender Bredie
Professor
- 2006
- Published
Oxidative stability of milk influenced by fatty acids, antioxidants, and copper derived from feed
Havemose, M. S., Weisbjerg, M. R., Bredie, Wender, Poulsen, H. D. & Nielsen, J. H., 2006, In: Journal of Dairy Science. 89, 6, p. 1970-1980 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 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 conference › Conference abstract for conference › Research
- Published
Preface
Bredie, Wender & Petersen, Mikael Agerlin, 2006, In: Developments in Food Science. 43, C, p. xxi-xxiiiResearch output: Contribution to journal › Editorial › Research
- Published
Time-intensity evaluation of chilli spiced pork patties
Reinbach, Helene Christine, Lauridsen, L., Ballabio, D., Aaslyng, M. D., Bredie, Wender & Møller, P., 2006. 2 p.Research output: Contribution to conference › Conference abstract for conference › Research
- Published
Volatile compounds produced during oxidation of sunflower oil emulsions and their sensory impact
Villière, A., Viau, M., Rousseau, F., Prost, C., Nissen, L. R., Bredie, Wender & Genot, C., 2006. 1 p.Research output: Contribution to conference › Conference abstract for conference › Research
- 2007
- 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. 1 p.Research output: Contribution to conference › Conference abstract for conference › Research
- Published
Betydning af spædbarnets kost
Hausner, H., Møller, P. & Bredie, Wender, 2007, LMC årsberetning 2006. Levnedsmiddelcentret, p. 8 1 p.Research output: Chapter in Book/Report/Conference proceeding › Report chapter › Communication
- Published
Chemical and sensory characterisation of pan-fried pork flavour: interactions between raw meat quality, ageing and frying temperature
Meinert, L., Andersen, L. T., Bredie, Wender, Bjergegaard, C. & Aaslyng, M. D., 2007, In: Meat Science. 75, 2, p. 229-242 14 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Differential transfer of dietary flavour compounds into human breast milk
Hausner, H., Bredie, Wender, Mølgaard, Christian & Møller, P., 2007. 1 p.Research output: Contribution to conference › Poster › Research
- Published
Interactions between oral burn, meat flavor and texture in chili spiced pork patties evaluated by time-intensity
Reinbach, Helene Christine, Meinert, L., Ballabio, D., Aaslyng, M. D., Bredie, Wender, Olsen, Karsten & Møller, P., 2007, In: Food Quality and Preference. 18, 6, p. 909-919 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
ID: 4225563
Most downloads
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6742
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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 -
4542
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Stimulus collative properties and their importance for consumer liking: a case study with novel beers
Research output: Contribution to conference › Poster › Research
Published -
3452
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Projective mapping: variations and consequences
Research output: Contribution to conference › Poster › Research
Published