Wender Bredie

Wender Bredie

Professor


  1. 2008
  2. Published

    Differential transfer of dietary flavour compounds into human breast milk. / Hausner, Helene; Bredie, Wender Laurentius Petrus; Mølgaard, Christian; Petersen, Mikael Agerlin; Møller, Per.

    In: Physiology & Behavior, Vol. 95, No. 1-2, 2008, p. 118-124.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. 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

  4. Published

    Monitoring panel performance within and between sensory experiments by multi-way analysis. / Romano, Rosaria; Vestergaard, Jannie Steensig; Kompany-Zareh, Mohsen; Bredie, Wender Laurentius Petrus.

    Book of short papers: Joint meeting of the société francophone de classification and the classification and data analysis group of Italian statistical society. 2008.

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

  5. 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

  6. 2007
  7. 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. Abstract from Pangborn Sensory Science Symposium, Minneapolis, United States.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  8. Published

    Betydning af spædbarnets kost. / Hausner, Helene; Møller, Per; Bredie, Wender.

    LMC årsberetning 2006. Levnedsmiddelcentret, 2007. p. 8.

    Research output: Chapter in Book/Report/Conference proceedingReport chapterCommunication

  9. Published

    Chemical and sensory characterisation of pan-fried pork flavour : interactions between raw meat quality, ageing and frying temperature. / Meinert, Lene; Andersen, Lene Tranberg; Bredie, Wender; Bjergegaard, Charlotte; Aaslyng, Margit D.

    In: Meat Science, Vol. 75, No. 2, 2007, p. 229-242.

    Research output: Contribution to journalJournal articleResearchpeer-review

  10. Published

    Differential transfer of dietary flavour compounds into human breast milk. / Hausner, Helene; Bredie, Wender; Mølgaard, Christian; Møller, Per.

    2007. Poster session presented at Pangborn Sensory Science Symposium, Minneapolis, United States.

    Research output: Contribution to conferencePosterResearch

  11. Published

    Interactions between oral burn, meat flavor and texture in chili spiced pork patties evaluated by time-intensity. / Reinbach, Helene Christine; Meinert, Lene; Ballabio, D.; Aaslyng, M.D.; Bredie, Wender; Olsen, Karsten; Møller, Per.

    In: Food Quality and Preference, Vol. 18, No. 6, 2007, p. 909-919.

    Research output: Contribution to journalJournal articleResearchpeer-review

  12. Published

    Measurement of volatile oxidation products from milk using solvent-assisted flavour evaporation and solid phase microextraction. / Havemose, M.S.; Justesen, P.; Bredie, Wender; Nielsen, J.H.

    In: International Dairy Journal, Vol. 17, No. 7, 2007, p. 746-752.

    Research output: Contribution to journalJournal articleResearchpeer-review

  13. 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

  14. 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

  15. 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

  16. Published

    Sensory quality of organic milk based on grazing and high ratio of legumes in the feeding ration. / Vestergaard, Jannie Steensig; Kristensen, T.; Eriksen, J.; Søegaard, K.; Fretté, X.C.; Bredie, Wender.

    2007. Abstract from Pangborn Sensory Science Symposium, Minneapolis, United States.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  17. 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

  18. Published

    Training of a sensory panel and profiling of winter hardy and coloured carrot genotypes. / Kreutzmann, Stine; Thybo, Anette K.; Bredie, Wender.

    In: Food Quality and Preference, Vol. 18, No. 3, 2007, p. 482-489.

    Research output: Contribution to journalJournal articleResearchpeer-review

  19. 2006
  20. Published

    Development of a cellular assay from rats for fundamental studies on early events in taste perception. / Lawson, Moira A.; Willumsgaard, Ayalah D.E.; Brüggemann, Dagmar Adeline; Bredie, Wender.

    Proceedings from LMC International Food Congress 2006: nutrigenomics and health - from vision to food. 2006. p. 28 (Scandinavian Journal of Food & Nutrition; No. supplement 1, Vol. 50).

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

  21. 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

  22. Published

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

    Flavour science: recent advances and trends. ed. / Wender L.P. Bredie; Mikael Agerlin Petersen. Amsterdam : Elsevier, 2006. p. 33-36 (Developments in Food Science, Vol. 43).

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

  23. Published

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

    Flavour science: recent advances and trends. ed. / Wender L.P. Bredie; Mikael Agerlin Petersen. Amsterdam : Elsevier, 2006. p. 355-358 (Developments in Food Science, Vol. 43).

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

  24. Published

    Interaction between pan temperature and end point temperature on the eating quality of pork with various raw meat quality. / Støier, S.; Aaslyng, M.D.; Lauridsen, L.; Bredie, Wender; Jørgensen, A.S.

    2006. Paper presented at International Congress of Meat Science and Technology, Dublin, Ireland.

    Research output: Contribution to conferencePaperResearch

  25. Published

    Is the composition of aroma compounds in human milk more diverse than in milk formulas? / Hausner, Helene; Bredie, Wender; Mølgaard, Christian; Møller, Per.

    ECRO 2006. 2006.

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

  26. 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

  27. 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

  28. Published

    Oxidative stability of milk influenced by fatty acids, antioxidants, and copper derived from feed. / Havemose, Mona S.; Weisbjerg, M.R.; Bredie, Wender; Poulsen, H.D.; Nielsen, J.H.

    In: Journal of Dairy Science, Vol. 89, No. 6, 2006, p. 1970-1980.

    Research output: Contribution to journalJournal articleResearchpeer-review

  29. 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

  30. Published

    Time-intensity evaluation of chilli spiced pork patties. / Reinbach, Helene Christine; Lauridsen, Lene; Ballabio, David; Aaslyng, Margit D.; Bredie, Wender; Møller, Per.

    2006. Abstract from LMC International Food Congress 2006: Nutrigenomics and Health - from Vision to Food, Frederiksberg, Denmark.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  31. Published

    Volatile compounds produced during oxidation of sunflower oil emulsions and their sensory impact. / Villière, A.; Viau, M.; Rousseau, F.; Prost, C.; Nissen, Lise Rølmer; Bredie, Wender; Genot, C.

    2006. Abstract from AOCS Annial Meeting & Expo, St. Louis, Missouri, United States.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  32. 2005
  33. 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

  34. 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

  35. 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

  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

    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

  38. Published

    Olfaktometri skaber nye muligheder. / Bredie, Wender.

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

    Research output: Contribution to journalJournal articleCommunication

  39. Published

    PARAFAC2 : sensory science in multi-mode dimension; [P296]. / Ovejero Lopez, Isabel; van den Berg, Frans W.J.; Bredie, Wender.

    Abstracts book. Elsevier, 2005. p. 1.

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

  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

    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, Magni.

    In: Food Quality and Preference, Vol. 16, No. 4, 2005, p. 305-314.

    Research output: Contribution to journalJournal articleResearchpeer-review

  42. Published

    Training and education in sensory and consumer science : workshop 5. / Frøst, Michael Bom; Delwiche, J.F.; Beckley, J.H.; Bredie, Wender.

    Ikke angivet. Elsevier, 2005. p. 1.

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

  43. Published

    Training of a sensory panel in profiling carrots : [P220]. / Kreutzmann, S.; Thybo, Anette K.; Bredie, Wender.

    Abstracts book. Elsevier, 2005. p. 1.

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

  44. 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.

    In: Food Quality and Preference, Vol. 16, No. 4, 2005, p. 327-343.

    Research output: Contribution to journalJournal articleResearchpeer-review

  45. 2004
  46. 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

  47. 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

  48. 2003
  49. 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

  50. 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

  51. 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

  52. 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

  53. 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

  54. 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

  55. 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

  56. 2002
  57. 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

ID: 4225563