Wender Bredie

Professor

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ORCID: 0000-0001-5145-4131

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Training of a sensory panel in profiling carrots: [P220]
Kreutzmann, S., Thybo, A. K. & Bredie, Wender, 2005, Abstracts book. Elsevier, p. 1 1 p.
Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
Published
Univariate and multivariate modelling of flavour release in chewing gum using time-intensity: a comparison of data analytical methods
Ovejero-López, I., Bro, Rasmus & Bredie, Wender, 2005, In: Food Quality and Preference. 16, 4, p. 327-343 17 p.
Research output: Contribution to journal › Journal article › Research › peer-review

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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