Wender Bredie

Wender Bredie

Professor


  1. 2006
  2. Published

    Development of a cellular assay from rats for fundamental studies on early events in taste perception. / Lawson, Moira A.; Willumsgaard, Ayalah D.E.; Brüggemann, Dagmar Adeline; Bredie, Wender.

    Proceedings from LMC International Food Congress 2006: nutrigenomics and health - from vision to food. 2006. p. 28 (Scandinavian Journal of Food & Nutrition; No. supplement 1, Vol. 50).

    Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsResearch

  3. Published

    Flavour Science : Recent Advances and Trends. / Bredie, Wender; Petersen, Mikael Agerlin.

    Amsterdam : Elsevier, 2006. 637 p. (Development in Food Science, Vol. 43).

    Research output: Book/ReportBookResearchpeer-review

  4. Published

    Human olfactory self-adaptation for structurally-related monoterpenes. / Ovejero Lopez, Isabel; van den Berg, Frans W.J.; Bredie, Wender.

    Flavour science: recent advances and trends. ed. / Wender L.P. Bredie; Mikael Agerlin Petersen. Amsterdam : Elsevier, 2006. p. 33-36 (Developments in Food Science, Vol. 43).

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

  5. Published

    Influence of added carbohydrates on the aroma profile of cooked pork. / Lauridsen, Lene; Miklos, Rikke; Schäfer, Annette; Aaslyng, Margit D.; Bredie, Wender.

    Flavour science: recent advances and trends. ed. / Wender L.P. Bredie; Mikael Agerlin Petersen. Amsterdam : Elsevier, 2006. p. 355-358 (Developments in Food Science, Vol. 43).

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

  6. Published

    Interaction between pan temperature and end point temperature on the eating quality of pork with various raw meat quality. / Støier, S.; Aaslyng, M.D.; Lauridsen, L.; Bredie, Wender; Jørgensen, A.S.

    2006. Paper presented at International Congress of Meat Science and Technology, Dublin, Ireland.

    Research output: Contribution to conferencePaperResearch

  7. Published

    Is the composition of aroma compounds in human milk more diverse than in milk formulas? / Hausner, Helene; Bredie, Wender; Mølgaard, Christian; Møller, Per.

    ECRO 2006. 2006.

    Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsResearch

  8. Published

    Methods for artificial perception : can machine replace man? / Bredie, Wender; Lindinger, Christian; Hall, Gunnar; Hansen, Anne-Maria; Reinders, Gerald; Martens, Magni.

    Flavour science: recent advances and trends. ed. / Wender L.P. Bredie; Mikael Agerlin Petersen. Amsterdam : Elsevier, 2006. p. 617-618 (Developments in Food Science, Vol. 43).

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

  9. Published

    Modification of bread crust flavour with enzymes and flavour precursors. / Bredie, Wender; Boesveld, Marinke; Martens, Magni; Dybdal, Lone.

    Flavour science: recent advances and trends. ed. / Wender L.P. Bredie; Mikael Agerlin Petersen. Amsterdam : Elsevier, 2006. p. 225-228 (Developments in Food Science, Vol. 43).

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

  10. Published

    Oxidative stability of milk influenced by fatty acids, antioxidants, and copper derived from feed. / Havemose, Mona S.; Weisbjerg, M.R.; Bredie, Wender; Poulsen, H.D.; Nielsen, J.H.

    In: Journal of Dairy Science, Vol. 89, No. 6, 2006, p. 1970-1980.

    Research output: Contribution to journalJournal articleResearchpeer-review

  11. Published

    PROP status : a sensible tool for selecting the most sensitive subjects for sensory analysis? / Bredie, Wender; Lorensen, Kirsten; Hyldig, Grethe.

    2006. Abstract from LMC International Food Congres, Frederiksberg, Denmark.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

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