Wender Bredie

Wender Bredie

Professor


  1. 2007
  2. Published

    The impact of sensory quality of pork on consumer preference

    Aaslyng, M. D., Oksama, M., Olsen, E. V., Bejerholm, C., Baltzer, M., Andersen, G., Bredie, Wender, Byrne, D. V. & Gabrielsen, G., 2007, In : Meat Science. 76, 1, p. 61-73 13 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. Published

    Savoury flavour i cheddar ost

    Andersen, L. T., Ardö, Ylva Margareta, Bredie, Wender & Sørensen, N. K., 2007, In : Maelkeritidende. 1, p. 10-12 3 p.

    Research output: Contribution to journalJournal articleCommunication

  4. Published

    Savoury flavour in cheddar cheese: impact of Lactobacillus as adjunct culture on taste and peptide profile

    Andersen, L. T., Bredie, Wender, Stahnke, L., Sørensen, N. K. & Ardö, Ylva Margareta, 2007. 2 p.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  5. Published

    Savoury flavour in cheddar cheese: an introductory study of taste properties of fractionated water soluble extracts

    Andersen, L. T., Bredie, Wender, Stahnke, L., Sørensen, N. K. & Ardö, Ylva Margareta, 2007. 1 p.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  6. Published

    Betydning af spædbarnets kost

    Hausner, Helene, Møller, P. & Bredie, Wender, 2007, LMC årsberetning 2006. Levnedsmiddelcentret, p. 8 1 p.

    Research output: Chapter in Book/Report/Conference proceedingReport chapterCommunication

  7. Published

    Differential transfer of dietary flavour compounds into human breast milk

    Hausner, Helene, Bredie, Wender, Mølgaard, Christian & Møller, P., 2007. 1 p.

    Research output: Contribution to conferencePosterResearch

  8. Published

    Measurement of volatile oxidation products from milk using solvent-assisted flavour evaporation and solid phase microextraction

    Havemose, M. S., Justesen, P., Bredie, Wender & Nielsen, J. H., 2007, In : International Dairy Journal. 17, 7, p. 746-752 7 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  9. Published

    Best-worst scaling: a critical introduction and discussion of its future in sensory and consumer research

    Jaeger, S. R., Cardello, A. V., Lesher, L. L., Aaslyng, M. & Bredie, Wender, 2007. 1 p.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  10. Published

    Training of a sensory panel and profiling of winter hardy and coloured carrot genotypes

    Kreutzmann, S., Thybo, A. K. & Bredie, Wender, 2007, In : Food Quality and Preference. 18, 3, p. 482-489 8 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  11. Published

    Chemical and sensory characterisation of pan-fried pork flavour: interactions between raw meat quality, ageing and frying temperature

    Meinert, Lene, Andersen, L. T., Bredie, Wender, Bjergegaard, C. & Aaslyng, M. D., 2007, In : Meat Science. 75, 2, p. 229-242 14 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  12. Published

    Interactions between oral burn, meat flavor and texture in chili spiced pork patties evaluated by time-intensity

    Reinbach, Helene Christine, Meinert, Lene, Ballabio, D., Aaslyng, M. D., Bredie, Wender, Olsen, Karsten & Møller, P., 2007, In : Food Quality and Preference. 18, 6, p. 909-919 11 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  13. Published

    Sensory quality of organic milk based on grazing and high ratio of legumes in the feeding ration

    Vestergaard, J. S., Kristensen, T., Eriksen, J., Søegaard, K., Fretté, X. C. & Bredie, Wender, 2007. 2 p.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

ID: 4225563