Wender Bredie

Professor

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ORCID: 0000-0001-5145-4131

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2007
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
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 journal › Journal article › Research › peer-review

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ID: 4225563

6799 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
4561 downloads
Stimulus collative properties and their importance for consumer liking: a case study with novel beers
Research output: Contribution to conference › Poster › Research
Published
3492 downloads
Projective mapping: variations and consequences
Research output: Contribution to conference › Poster › Research
Published