Wender Bredie

Wender Bredie

Professor


  1. 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

  2. Published

    Flavor profiling of apple ciders from the UK and Scandinavian region

    Qin, Z., Petersen, Mikael Agerlin & Bredie, Wender, 2018, In : Food Research International. 105, p. 713-723 11 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. Published

    Flavor release measurement by atmospheric pressure chemical ionization ion trap mass spectrometry, construction of interface and mathematical modeling of release profiles

    Haahr, A. M., Madsen, H., Smedsgaard, J., Bredie, Wender, Stahnke, L. H. & Refsgaard, H. H. F., 1 Feb 2003, In : Analytical Chemistry. 75, 3, p. 655-662 8 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  4. Published

    Flavor release measurement by atmospheric pressure chemical ionization trap mass spectrometry, construction of interface and mathematical modeling of release profiles

    Haarh, A., Madsen, H., Smedsgaard, J., Bredie, Wender, Stahnke, L. H. & Refsgaard, H. H. F., 2003, In : Analytical Chemistry. 75, p. 655-662 8 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. 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 journalJournal articleResearchpeer-review

  6. 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

  7. Published

    Flavour development in pork: influence of flavour precursor concentrations in longissimus dorsi from pigs with different raw meat qualities

    Meinert, L., Tikk, K., Tikk, M., Brockhoff, P. B., Bredie, Wender, Bjergegaard, C. & Aaslyng, M. D., 2009, In : Meat Science. 81, 1, p. 255-262 8 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  8. Published

    Flavour generation in extruded cereals in relation to feedstocks and cooking conditions

    Bredie, Wender, 1996, Reading: University of Reading.

    Research output: Book/ReportPh.D. thesisResearch

  9. Published

    Flavour release of aldehydes and diacetyl in oil/water systems

    Haahr, A. -., Bredie, Wender, Stahnke, L. H., Jensen, B. & Refsgaard, H. H. F., 2000, In : Food Chemistry. 71, p. 355-362 8 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  10. Published

    Gender and handedness effects on hedonicity of laterally presented odours

    Dijksterhuis, G. B., Møller, P., Bredie, Wender, Rasmussen, G. & Martens, M., 2002, In : Brain and Cognition. 50, 2, p. 272-281 10 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

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