Wender Bredie
Professor
Design and Consumer Behavior
Rolighedsvej 26
1958 Frederiksberg C
- 1996
- 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 conference › Paper › Research
- 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 proceeding › Article in proceedings › Research
- 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/Report › Ph.D. thesis
ID: 4225563
Most downloads
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6502
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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
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4356
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Stimulus collative properties and their importance for consumer liking: a case study with novel beers
Research output: Contribution to conference › Poster › Research
Published -
3131
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Projective mapping: variations and consequences
Research output: Contribution to conference › Poster › Research
Published