Wender Bredie

Wender Bredie

Professor


  1. 2002
  2. 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

  3. Published

    Gender and handedness effects on hedonicity of laterally presented odours. / Dijksterhuis, G. B.; Møller, P.; Bredie, W. L. P.; Rasmussen, G.; Martens, M.

    In: Brain and Cognition, Vol. 50, No. 2, 2002, p. 272-281.

    Research output: Contribution to journalJournal articleResearchpeer-review

  4. Published

    Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat. / Byrne, D. V.; Bredie, W. L. P.; Mottram, D. S.; Martens, M.

    In: Meat Science, Vol. 61, No. 2, 2002, p. 127-139.

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. Published

    Sensory meat quality and warmed-over flavour-A review. / Byrne, D. V.; Bredie, W. L. P.

    Research advances in the quality of meat and meat products. ed. / F. Toldrá. , 2002. p. 2-27.

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

ID: 4225563