Wender Bredie
Professor
ORCID: 0000-0001-5145-4131
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Preface
Bredie, Wender & Petersen, Mikael Agerlin, 2006, In: Developments in Food Science. 43, C, p. xxi-xxiiiResearch output: Contribution to journal › Editorial
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PROP status: a sensible tool for selecting the most sensitive subjects for sensory analysis?
Bredie, Wender, Lorensen, K. & Hyldig, G., 2006. 1 p.Research output: Contribution to conference › Conference abstract for conference › Research
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Flavour Science: Recent Advances and Trends
Bredie, Wender & Petersen, Mikael Agerlin, 2006, Amsterdam: Elsevier. 637 p. (Development in Food Science, Vol. 43).Research output: Book/Report › Book › peer-review
ID: 4225563
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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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Stimulus collative properties and their importance for consumer liking: a case study with novel beers
Research output: Contribution to conference › Poster › Research
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Projective mapping: variations and consequences
Research output: Contribution to conference › Poster › Research
Published