Wender Bredie

Professor

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ORCID: 0000-0001-5145-4131

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Published
Preface
Bredie, Wender & Petersen, Mikael Agerlin, 2006, In: Developments in Food Science. 43, C, p. xxi-xxiii
Research output: Contribution to journal › Editorial
Published
Time-intensity evaluation of chilli spiced pork patties
Reinbach, Helene Christine, Lauridsen, L., Ballabio, D., Aaslyng, M. D., Bredie, Wender & Møller, P., 2006. 2 p.
Research output: Contribution to conference › Conference abstract for conference › Research
Published
Volatile compounds produced during oxidation of sunflower oil emulsions and their sensory impact
Villière, A., Viau, M., Rousseau, F., Prost, C., Nissen, L. R., Bredie, Wender & Genot, C., 2006. 1 p.
Research output: Contribution to conference › Conference abstract for conference › Research

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ID: 4225563

6646 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
4487 downloads
Stimulus collative properties and their importance for consumer liking: a case study with novel beers
Research output: Contribution to conference › Poster › Research
Published
3367 downloads
Projective mapping: variations and consequences
Research output: Contribution to conference › Poster › Research
Published