Wender Bredie

Professor

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ORCID: 0000-0001-5145-4131

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Appetitlig sensorik
Bredie, Wender, 1998, Ikke angivet. Svarre, M. (ed.). Levnedsmiddelcentret, p. 55 1 p.
Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
Published
Aroma volatiles generated during extrusion cooking of maize flour
Bredie, Wender, Mottram, D. S. & Guy, R. C. E., 1998, In: Journal of Agricultural and Food Chemistry. 46, 4, p. 1479-1487 9 p.
Research output: Contribution to journal › Journal article › Research › peer-review
Published
Sensory characterisation of the aromas generated in extruded maize and wheat flour
Bredie, Wender, Mottram, D. S., Hassell, G. M. & Guy, R. C. E., 1998, In: Journal of Cereal Science. 28, p. 97-106 10 p.
Research output: Contribution to journal › Journal article › Research › peer-review

ID: 4225563

6807 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
4566 downloads
Stimulus collative properties and their importance for consumer liking: a case study with novel beers
Research output: Contribution to conference › Poster › Research
Published
3498 downloads
Projective mapping: variations and consequences
Research output: Contribution to conference › Poster › Research
Published