Wender Bredie

Professor

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ORCID: 0000-0001-5145-4131

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Published
Matrix - flavour interactions: a sensory study with hot cocoa drinks
Bredie, Wender, Folkenberg, D. M. & Martens, M., 1999, EUR. Escher, F. & Nüssli, J. (eds.). 19228 ed. p. 5, 7 p.
Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
Published
Development of a sensory vocabulary for warmed-over flavor: part I: In porcine meat
Byrne, D. V., Bak, L. S., Bredie, Wender, Bertelsen, Grete & Martens, M., 1999, In: Journal of Sensory Studies. 14, p. 47-65 19 p.
Research output: Contribution to journal › Journal article › Research › peer-review
Published
Development of a sensory vocabulary for warmed-over flavor: part II: In chicken meat
Byrne, D. V., Bredie, Wender & Martens, M., 1999, In: Journal of Sensory Studies. 14, p. 67-78 19 p.
Research output: Contribution to journal › Journal article › Research › peer-review
Published
What is mouthfeel? sensory-rheological relationships in instant hot cocoa drinks
Folkenberg, D. M., Bredie, Wender & Martens, M., 1999, In: Journal of Sensory Studies. 14, p. 181-195 15 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