Wender Bredie
Professor
Design and Consumer Behavior
Rolighedsvej 26
1958 Frederiksberg C
ORCID: 0000-0001-5145-4131
11 - 12 out of 12Page size: 10
- 2006
- 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
ID: 4225563
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6512
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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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4360
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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
Published -
3146
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Projective mapping: variations and consequences
Research output: Contribution to conference › Poster › Research
Published