Wender Bredie

Wender Bredie

Professor


  1. 1992
  2. 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

  3. 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

  4. 1993
  5. Published

    Taste recognition threshold concentrations of styrene in oil‐in‐water emulsions and yoghurts. / Linssen, Jozef P.H.; Janssens, Anneloes L.G.M.; Reitsma, Hanneke C.E.; Bredie, Wender L.P.; Roozen, Jacques P.

    In: Journal of the Science of Food and Agriculture, Vol. 61, No. 4, 01.01.1993, p. 457-462.

    Research output: Contribution to journalJournal articleResearchpeer-review

  6. 1996
  7. 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

  8. 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

  9. 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

  10. 1997
  11. 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

  12. 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

  13. 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

  14. Published

    Hvad vi smager og hvad vi tror om økologisk og konventionelt producerede produkter. / Martens, M.; Wienberg, L.; Henning, J.; Laustsen, A. M.; Bredie, W. L. P.

    Ikke angivet. Levnedsmiddelcentret, 1997. p. 201.

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

  15. 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

  16. 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

  17. 1998
  18. 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

  19. 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

  20. 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

  21. 1999
  22. Published

    Development of a sensory vocabulary for warmed-over flavor : part II: In chicken meat. / Byrne, D. V.; Bredie, W. L. P.; Martens, M.

    In: Journal of Sensory Studies, Vol. 14, 1999, p. 67-78.

    Research output: Contribution to journalJournal articleResearchpeer-review

  23. 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

  24. 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

  25. Published

    What is mouthfeel? sensory-rheological relationships in instant hot cocoa drinks. / Folkenberg, D. M.; Bredie, W. L. P.; Martens, M.

    In: Journal of Sensory Studies, Vol. 14, 1999, p. 181-195.

    Research output: Contribution to journalJournal articleResearchpeer-review

  26. Published

    Development of a sensory vocabulary for warmed-over flavor : Part I. In porcine meat. / Byrne, Derek V.; Bak, Lone S.; Bredie, Wender L.P.; Bertelsen, Grete; Martens, Magni.

    In: Journal of Sensory Studies, Vol. 14, No. 1, 01.01.1999, p. 47-65.

    Research output: Contribution to journalJournal articleResearchpeer-review

  27. Published

    Development of a sensory vocabulary for warmed-over flavor : Part II. In chicken meat. / Byrne, Derek V.; Bredie, Wender L.P.; Martens, Magni.

    In: Journal of Sensory Studies, Vol. 14, No. 1, 01.01.1999, p. 67-78.

    Research output: Contribution to journalJournal articleResearchpeer-review

  28. Published

    Sensory-rheological relationships in instant hot cocoa drinks. / Folkenberg, Ditte Marie; Bredie, Wender L.P.; Martens, Magni.

    In: Journal of Sensory Studies, Vol. 14, No. 2, 01.01.1999, p. 181-195.

    Research output: Contribution to journalJournal articleResearchpeer-review

  29. 2000
  30. Published

    Flavour release of aldehydes and diacetyl in oil/water systems. / Haahr, A. -M.; Bredie, W. L. P.; Stahnke, L. H.; Jensen, B.; Refsgaard, H. H. F.

    In: Food Chemistry, Vol. 71, 2000, p. 355-362.

    Research output: Contribution to journalJournal articleResearchpeer-review

  31. Published

    Human senses in action. / Martens, M.; Bredie, W. L. P.; Dijksterhuis, G. B.; Martens, H.; Köster, E.; Møller, P.

    2000. Paper presented at Fechner day 2000, Fechner day 2000 : proceedings of the 16. annual meeting of the international society for psychophysics, 2000, Strasbourg, Strasbourg, .

    Research output: Contribution to conferencePaperResearch

  32. 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

  33. 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

  34. Published

    Sensory profiling data studied by partial least squares regression. / Martens, M.; Bredie, W. L. P.; Martens, H.

    In: Food Quality and Preference, Vol. 11, 2000, p. 147-149.

    Research output: Contribution to journalJournal articleResearchpeer-review

  35. 2001
  36. 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

  37. Published

    Lateralization in olfaction : affection and cognition. / Møller, P.; Rasmussen, G.; Bredie, W. L. P.; Dijksterhuis, G. B.; Martens, M.

    In: Chemical Senses, Vol. 26, 2001, p. 785.

    Research output: Contribution to journalJournal articleResearchpeer-review

  38. Published

    Sensory and chemical analysis of cooked porcine meat patties in relation to warmed-over flavour and pre-slaughter stress. / Byrne, D. V.; Bredie, W. L. P.; Bak, L. S.; Bertelsen, G.; Martens, H.; Martens, M.

    In: Meat Science, Vol. 59, 2001, p. 229-249.

    Research output: Contribution to journalJournal articleResearchpeer-review

  39. 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

  40. 2002
  41. 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

  42. 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

  43. 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

  44. 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

  45. 2003
  46. 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

  47. 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

  48. 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

  49. 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

  50. 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

  51. Published

    Validity of ranking criteria in gas chromatography - olfactometry methods. / Petersen, M.A.; Ivanova, D.; Møller, P.; Bredie, W.L.P.

    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

  52. Published

    Flavor release measurement by atmospheric pressure chemical ionization ion trap mass spectrometry, construction of interface and mathematical modeling of release profiles. / Haahr, Anne Mette; Madsen, Henrik; Smedsgaard, Jørn; Bredie, Wender L.P.; Stahnke, Louise H.; Refsgaard, Hanne H.F.

    In: Analytical Chemistry, Vol. 75, No. 3, 01.02.2003, p. 655-662.

    Research output: Contribution to journalJournal articleResearchpeer-review

  53. 2004
  54. Published

    Flavor release measurement from gum model system. / Ovejero-López, I.; Haahr, A.-M.; van den Berg, Frans W.J.; Bredie, Wender.

    In: Journal of Argicultural and Food Chemistry, Vol. 52, No. 26, 2004, p. 8119-8126.

    Research output: Contribution to journalJournal articleResearchpeer-review

  55. Published

    Influence of feeding different types of roughage on the oxidative stability of milk. / Havemose, M. S.; Weisbjerg, M. R.; Bredie, W. L. P.; Nielsen, J. H.

    In: International Dairy Journal, Vol. 14, No. 7, 2004, p. 563-570.

    Research output: Contribution to journalJournal articleResearchpeer-review

  56. 2005
  57. Published

    Human olfactory self-adaptation for structurally-related monoterpenes. / Ovejero Lopez, Isabel; van den Berg, Frans W.J.; Bredie, Wender.

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

    Research output: Contribution to conferencePosterResearch

  58. Published

    Human olfactory self-adaptation for structurally-related monoterpenes. / Ovejero Lopez, Isabel; van den Berg, Frans W.J.; Bredie, Wender.

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

    Research output: Contribution to conferencePosterResearch

  59. Published

    Influence of added carbohydrates on the aroma profile of cooked pork. / Lauridsen, Lene; Miklos, Rikke; Schäfer, Annette; Aaslyng, Margit D.; Bredie, Wender.

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

    Research output: Contribution to conferencePosterResearch

  60. 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

  61. 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

  62. Published

    Olfaktometri skaber nye muligheder. / Bredie, Wender.

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

    Research output: Contribution to journalJournal articleCommunication

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