Wender Bredie

Professor

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ORCID: 0000-0001-5145-4131

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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 conference › Conference abstract for conference › Research
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 journal › Journal article › Research › peer-review

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ID: 4225563

6740 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
4541 downloads
Stimulus collative properties and their importance for consumer liking: a case study with novel beers
Research output: Contribution to conference › Poster › Research
Published
3451 downloads
Projective mapping: variations and consequences
Research output: Contribution to conference › Poster › Research
Published