Wender Bredie

Wender Bredie

Professor


  1. Published

    The impact of sensory quality of pork on consumer preference. / Aaslyng, Margit D.; Oksama, Marjatta; Olsen, Eli V.; Bejerholm, Camilla; Baltzer, Maiken; Andersen, Grethe; Bredie, Wender; Byrne, Derek Victor; Gabrielsen, Gorm.

    In: Meat Science, Vol. 76, No. 1, 2007, p. 61-73.

    Research output: Contribution to journalJournal articleResearchpeer-review

  2. Published

    Taste sensitivity and preferences in Danish school children. / Allesen-Holm, Bodil Helene; Frøst, Michael Bom; Bredie, Wender Laurentius Petrus.

    Delegate manual: 8th Pangborn Sensory Science Symposium. 2009.

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

  3. Published

    Cayenne pepper in a meal : effect of oral heat on feelings of appetite, sensory specific desires and well-being. / Andersen, B. V.; Byrne, D. V.; Bredie, Wender; Møller, Peter Marinus Richter.

    In: Food Quality and Preference, Vol. 60, 2017, p. 1-8.

    Research output: Contribution to journalJournal articleResearchpeer-review

  4. Published

    Integration of the sensory experience and post-ingestive measures for understanding food satisfaction. A case study on sucrose replacement by Stevia rebaudiana and addition of beta glucan in fruit drinks. / Andersen, Barbara V.; Mielby, Line Holler; Viemose, Ida; Bredie, Wender; Hyldig, Grethe.

    In: Food Quality and Preference, Vol. 58, 2017, p. 76-84.

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. Published

    Desires for beverages and liking of skin care product odors in imaginative and immersive virtual reality beach contexts. / Andersen, Ida Ninett Skovgaard K; Kraus, Alexandra A.; Ritz, Christian; Bredie, Wender.

    In: Food Research International, Vol. 117, 2019, p. 10-18.

    Research output: Contribution to journalJournal articleResearchpeer-review

  6. Published

    Study of taste-active compounds in the water-soluble extract of mature Cheddar cheese. / Andersen, Lene Tranberg; Ardö, Ylva Margareta; Bredie, Wender Laurentius Petrus.

    In: International Dairy Journal, Vol. 20, No. 8, 2010, p. 528-536.

    Research output: Contribution to journalJournal articleResearchpeer-review

  7. Published

    Savoury flavour in cheddar cheese : an introductory study of taste properties of fractionated water soluble extracts. / Andersen, Lene Tranberg; Bredie, Wender; Stahnke, Louise; Sørensen, Niels Kristian; Ardö, Ylva.

    2007. Abstract from Wartburg Symposium on Flavor Chemistry & Biology, Eisenach, Germany.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  8. Published

    Savoury flavour in cheddar cheese : impact of Lactobacillus as adjunct culture on taste and peptide profile. / Andersen, Lene Tranberg; Bredie, Wender; Stahnke, L.; Sørensen, N.K.; Ardö, Ylva.

    2007. Abstract from Potential of Lactobacillus in Northern European Cheeses - Symposium, Tallinn, Estonia.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  9. Published

    Identification of Peptides and Amino Acids in Cheddar Cheese with Savoury Flavour. / Andersen, Lene Tranberg; Sørensen, N.K.; Stahnke, L.; Bredie, Wender; Ardö, Ylva.

    2008. Abstract from 5th IDF Symposium on Cheese Ripening, Bern, Switzerland.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  10. Published

    Savoury flavour i cheddar ost. / Andersen, Lene Tranberg; Ardö, Ylva; Bredie, Wender; Sørensen, Niels Kristian.

    In: Maelkeritidende, No. 1, 2007, p. 10-12.

    Research output: Contribution to journalJournal articleCommunication

  11. Published

    Molecular gastronomy : a new emerging scientific discipline. / Barham, Peter; Skibsted, Leif Horsfelt; Bredie, Wender Laurentius Petrus; Frøst, Michael Bom; Møller, Per; Risbo, Jens; Snitkjær, Pia; Mortensen, Louise Mørch.

    In: Chemical Reviews, Vol. 110, No. 4, 2010, p. 2313-2365.

    Research output: Contribution to journalReviewResearchpeer-review

  12. Published

    Variety in snack servings as determinant for acceptance in school children. / Bergamaschi, Valentina; Olsen, Annemarie; Laureati, Monica; Zangenberg, Sabine; Pagliarini, Ella; Bredie, Wender.

    In: Appetite, Vol. 96, 2016, p. 628-635.

    Research output: Contribution to journalJournal articleResearchpeer-review

  13. Published

    Enterohemorragische Escherichia coli O157:H7, een onderschatte voedselpathogeen? Een literatuuroverzicht. / Bredie, W. L.; de Boer, E.; Wernars, K.

    In: Tijdschrift voor Diergeneeskunde, Vol. 117, No. 8, 15.04.1992, p. 235-238.

    Research output: Contribution to journalReviewResearchpeer-review

  14. Published

    Odour interactions in mixtures of meat aroma components. / Bredie, W. L. P; Ammann, C. R.; Bult, J. H. F.

    Frontiers of Flavour Science. ed. / Peter Schieberle; Karl-Heinz Engel. Deutsche Forschungsanstalt für Lebensmittelchemie, 2000. p. 220-225.

    Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearchpeer-review

  15. Published

    Aroma characteristics of extruded wheat flour and wheat starch containing added cysteine and reducing sugars. / Bredie, W. L. P.; Hassell, G. M.; Guy, R. C. E.; Mottram, D. S.

    In: Journal of Cereal Science, Vol. 25, 1997, p. 57-63.

    Research output: Contribution to journalJournal articleResearchpeer-review

  16. Published

    Aroma volatiles generated during extrusion cooking of maize flour. / Bredie, W. L. P.; Mottram, D. S.; Guy, R. C. E.

    In: Journal of Agricultural and Food Chemistry, Vol. 46, No. 4, 1998, p. 1479-1487.

    Research output: Contribution to journalJournal articleResearchpeer-review

  17. Published

    Matrix - flavour interactions : a sensory study with hot cocoa drinks. / Bredie, W. L. P.; Folkenberg, D. M.; Martens, M.

    EUR. ed. / F. Escher; J. Nüssli. 19228. ed. 1999. p. 5,.

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

  18. Published

    Sensory characterisation of the aromas generated in extruded maize and wheat flour. / Bredie, W. L. P.; Mottram, D. S.; Hassell, G. M.; Guy, R. C. E.

    In: Journal of Cereal Science, Vol. 28, 1998, p. 97-106.

    Research output: Contribution to journalJournal articleResearchpeer-review

  19. Published

    Apple or mushroom sensory impact of 1-octen-3-one in an apple odour mixture. / Bredie, W. L. P.; Ivanova, D.; Müller, P.; Petersen, M.

    In: Food processing industry magazine, Vol. 10, 2001, p. 5-6.

    Research output: Contribution to journalJournal articleResearch

  20. Published

    Aroma volatiles from extrusion cooking of model systems containing proline and ornithine. / Bredie, W. L. P.; Guy, R. C. E.; Mottram, D. S.

    1996. Paper presented at 8. Weurman Conference, .

    Research output: Contribution to conferencePaperResearch

  21. Published

    Appetitlig sensorik. / Bredie, W. L. P.

    Ikke angivet. ed. / M. Svarre. Levnedsmiddelcentret, 1998. p. 55.

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

  22. Published

    Aroma volatiles from the extrusion cooking of model systems containing proline and ornithine. / Bredie, W. L. P.; Mottram, D. S.; Guy, R. C. E.

    Special publication / Royal Society of Chemistry. ed. / A. J. Taylor; D. S. Mottram. 197. ed. Royal Society of Chemistry, 1996. p. 221-224.

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

  23. Published

    Bitterness in flavor profiling of soft cheeses. / Bredie, W. L. P.; Jelle, B.; Martens, M.

    1997. Paper presented at International Symposium on Olfaction and Taste XII and AChemS XIX, San Diego, 1997, .

    Research output: Contribution to conferencePaperResearch

  24. Published

    Flavour generation in extruded cereals in relation to feedstocks and cooking conditions. / Bredie, W. L. P.

    Reading : University of Reading, 1996.

    Research output: Book/ReportPh.D. thesisResearch

  25. Published

    Maillardreaktioner i levnedsmidler fra en kemisk-sensorisk indfaldsvinkel. / Bredie, W. L. P.

    Ikke angivet. Levnedsmiddelcentret, 1997. p. 63.

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

  26. Published

    Sensory profiling : assessing panel, attribute and product variation. / Bredie, W. L. P.; Martens, M.; Jelle, B.; Hjort Lorenzen, L.; Budolfsen, G.

    Ikke angivet. Levnedsmiddelcentret, 1997. p. 199.

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

  27. 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

  28. Published

    Bitterness in flavor profiling of soft cheeses. / Bredie, W. L. P.; Jelle, B.; Martens, M.

    ECRO AChems Jasts. 22. ed. 1997. p. 650.

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

  29. Published

    Evaluation of the MPN, Anderson-Baird-Parker, Petrifilm E. coli and Fluorocult ECD method for enumeration of Escherichia coli in foods of animal origin. / Bredie, W. L.P.; de Boer, E.

    In: International Journal of Food Microbiology, Vol. 16, No. 3, 01.01.1992, p. 197-208.

    Research output: Contribution to journalJournal articleResearchpeer-review

  30. 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

  31. Published

    Olfaktometri skaber nye muligheder. / Bredie, Wender.

    In: Ingenioeren, No. 18, 2005, p. 14.

    Research output: Contribution to journalJournal articleCommunication

  32. Published

    Smagens fysiologi. / Bredie, Wender; Meyer, Claus; Møller, Per.

    Menneskets ernæring. ed. / A. Astrup; S. Bügel; J. Dyerberg; S. Stender. 4. ed. Munksgaard , 2015. p. 275-284.

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

  33. Published

    Flavour Science : Recent Advances and Trends. / Bredie, Wender; Petersen, Mikael Agerlin.

    Amsterdam : Elsevier, 2006. 637 p. (Development in Food Science, Vol. 43).

    Research output: Book/ReportBookResearchpeer-review

  34. Published

    The Nordic sensory food identity. / Bredie, Wender.

    2008. Abstract from 38th Annual Research Conference on Food, Nutrition and Consumer Sciences, Cork, Ireland.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  35. Published

    PROP status : a sensible tool for selecting the most sensitive subjects for sensory analysis? / Bredie, Wender; Lorensen, Kirsten; Hyldig, Grethe.

    2006. Abstract from LMC International Food Congres, Frederiksberg, Denmark.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  36. Published

    Modification of bread crust flavour with enzymes and flavour precursors : poster no. 41. / Bredie, Wender; Boesveld, Marinke; Martens, Magni; Dybdal, Lone.

    2005. Poster session presented at Weurman Flavour Research Symposium, Roskilde, Denmark.

    Research output: Contribution to conferencePosterResearch

  37. Published

    A comparative study on facially expressed emotions in response to basic tastes. / Bredie, Wender; Tan, Hui Shan Grace; Wendin, Karin Maria Elisabet.

    In: Chemosensory Perception, Vol. 7, No. 1, 2014, p. 1-9.

    Research output: Contribution to journalJournal articleResearchpeer-review

  38. Published

    Modification of bread crust flavour with enzymes and flavour precursors. / Bredie, Wender; Boesveld, Marinke; Martens, Magni; Dybdal, Lone.

    Flavour science: recent advances and trends. ed. / Wender L.P. Bredie; Mikael Agerlin Petersen. Amsterdam : Elsevier, 2006. p. 225-228 (Developments in Food Science, Vol. 43).

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

  39. Published

    Flash Profile Method. / Bredie, Wender; Liu, Jing; Dehlholm, Christian; Heymann, Hildegarde.

    Descriptive Analysis in Sensory Evaluation. ed. / Sarah E. Kemp; Joanne Hort; Tracey Hollowood. 1. ed. Hoboken, USA : Wiley-Blackwell, 2018. p. 513-533 (Sensory Evaluation Series, Vol. 1).

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

  40. Published

    Sensorisk adaptation og interaktioner i smagsperception. / Bredie, Wender.

    In: Levnedsmiddelcentret Årsberetning 2004, 2005, p. 30.

    Research output: Contribution to journalJournal articleCommunication

  41. Published

    Modification of bread crust flavour with enzymes and flavour precursors. / Bredie, Wender; Boesveld, Marinke; Martens, Magni; Dybdal, Lone.

    2005. Poster session presented at Pangborn Sensory Science Symposium, North Yorkshire, United Kingdom.

    Research output: Contribution to conferencePosterResearch

  42. Published

    Methods for artificial perception : can machine replace man? / Bredie, Wender; Lindinger, Christian; Hall, Gunnar; Hansen, Anne-Maria; Reinders, Gerald; Martens, Magni.

    Flavour science: recent advances and trends. ed. / Wender L.P. Bredie; Mikael Agerlin Petersen. Amsterdam : Elsevier, 2006. p. 617-618 (Developments in Food Science, Vol. 43).

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

  43. Published

    Overview of sensory perception. / Bredie, Wender Laurentius Petrus; Møller, Per.

    Alcoholic beverages: sensory evaluation and consumer research. ed. / John Piggott. Woodhead Publishing Limited, 2012. p. 3-23.

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

  44. Published

    Book review : "Practical guidelines for monitoring on-going job performance of sensory descriptive panellists" by E. Kapparis, J.C. Pfeiffer and C.C. Gilbert. / Bredie, Wender Laurentius Petrus.

    In: Flavour & Fragrance Journal, Vol. 24, No. 2, 2009, p. 94-95.

    Research output: Contribution to journalLiterature reviewResearch

  45. Published

    The future of descriptive sensory methodology - faster and more versatile. / Bredie, Wender Laurentius Petrus.

    Delegate manual: 8th Pangborn Sensory Science Symposium. 2009.

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

  46. Published

    Book review : "Guidelines for the motivation of sensory panels within the workplace" by E. Kapparis, J.C. Pfeiffer and C.C. Gilbert. / Bredie, Wender Laurentius Petrus.

    In: Flavour & Fragrance Journal, Vol. 24, No. 2, 2009, p. 94.

    Research output: Contribution to journalLiterature reviewResearch

  47. Published

    Promoting animal welfare from the retailers fridge : cue attributes linked to purchase of fresh chicken meat. / Brisk, Heidi Maarit; Kristensen, Helle Halkjær; Dandanell, Charlotte Gottlieb; Karlsson, Anders H; Perez Cueto Eulert, Federico Jose A; Bredie, Wender.

    2015. Poster session presented at ICoMST 2015, Clermont-Ferrand, France.

    Research output: Contribution to conferencePosterResearch

  48. Published

    Odorant mixture interactions in a model of meat warmed-over flavour. / Bult, J. H. F.; Bredie, W. L. P.; Roozen, J. P.

    EUR. ed. / E. Guichard. 19238. ed. 2000. p. 6,.

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

  49. 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

  50. Published

    Development of a sensory vocabulary for warmed-over flavor : part I: In porcine meat. / Byrne, D. V.; Bak, L. S.; Bredie, W. L. P.; Bertelsen, G.; Martens, M.

    In: Journal of Sensory Studies, Vol. 14, 1999, p. 47-65.

    Research output: Contribution to journalJournal articleResearchpeer-review

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