Wender Bredie

Professor

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ORCID: 0000-0001-5145-4131

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Published
Flavour generation in extruded cereals in relation to feedstocks and cooking conditions
Bredie, Wender, 1996, Reading: University of Reading.
Research output: Book/Report › Ph.D. thesis › Research
Published
Aroma volatiles from the extrusion cooking of model systems containing proline and ornithine
Bredie, Wender, Mottram, D. S. & Guy, R. C. E., 1996, Special publication / Royal Society of Chemistry. Taylor, A. J. & Mottram, D. S. (eds.). 197 ed. Royal Society of Chemistry, p. 221-224 4 p.
Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
Published
Aroma volatiles from extrusion cooking of model systems containing proline and ornithine
Bredie, Wender, Guy, R. C. E. & Mottram, D. S., 1996. 1 p.
Research output: Contribution to conference › Paper › Research

ID: 4225563

6801 downloads
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
4563 downloads
Stimulus collative properties and their importance for consumer liking: a case study with novel beers
Research output: Contribution to conference › Poster › Research
Published
3493 downloads
Projective mapping: variations and consequences
Research output: Contribution to conference › Poster › Research
Published