Wender Bredie

Wender Bredie

Professor

ORCID: 0000-0001-5145-4131

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  1. Published

    3D printing of a high protein yoghurt-based gel: Effect of protein enrichment and gelatine on physical and sensory properties

    Riantiningtyas, Reisya Rizki, Sager, V. F., Chow, Ching Yue, Thybo, C. D., Bredie, Wender & Ahrné, Lilia, 2021, In: Food Research International. 147, 10 p., 110517.

    Research output: Contribution to journal › Journal article › Research › peer-review

  2. Published

    Changes in perception and liking for everyday food odors among older adults

    Broge, E. H. D. L., Wendin, Karin Maria Elisabet, Rasmussen, Morten Arendt & Bredie, Wender, 2021, In: Food Quality and Preference. 93, 12 p., 104254.

    Research output: Contribution to journal › Journal article › Research › peer-review

  3. E-pub ahead of print

    Development of an olfactory test method for measuring perception of everyday food odors among older adults

    Broge, E. H. D. L., Wendin, Karin Maria Elisabet, Hyldig, G. & Bredie, Wender, 10 Aug 2021, (E-pub ahead of print) In: Journal of Sensory Studies. 16 p., e12706.

    Research output: Contribution to journal › Journal article › Research › peer-review

  4. Published

    Factors associated with favorable changes in food preferences after bariatric surgery

    Nielsen, Mette Søndergaard, Christensen, B. J., Ritz, C., Holm, Lotte, Lunn, Susanne, Tækker, L., Schmidt, J. B., Bredie, Wender, Albrechtsen, Nicolai Jacob Wewer, Holst, Jens Juul, Hilbert, A., le Roux, C. W. & Sjödin, Anders Mikael, 2021, In: Obesity Surgery. 31, 8, p. 3514-3524 11 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  5. Published

    Formulation of Heat-Induced Whey Protein Gels for Extrusion-Based 3D Printing

    Sager, V. F., Munk, M. B., Hansen, M. S., Bredie, Wender & Ahrné, Lilia, 2021, In: Foods. 10, 1, 13 p., 8.

    Research output: Contribution to journal › Journal article › Research › peer-review

  6. Published

    Perception and liking of yogurts with different degrees of granularity in relation to ethnicity, preferred oral processing and lingual tactile acuity

    Liu, J., Bech, A. C., Wæhrens, Sandra Stolzenbach & Bredie, Wender, 2021, In: Food Quality and Preference. 90, 8 p., 104158.

    Research output: Contribution to journal › Journal article › Research › peer-review

  7. Published

    Printability, stability and sensory properties of protein-enriched 3D-printed lemon mousse for personalised in-between meals

    Chow, Ching Yue, Thybo, C. D., Sager, V. F., Riantiningtyas, Reisya Rizki, Bredie, Wender & Ahrné, Lilia, 2021, In: Food Hydrocolloids. 120, 12 p., 106943.

    Research output: Contribution to journal › Journal article › Research › peer-review

  8. Published

    Provision of visually appetising and high-energy maize soup as an in-between meal for older consumers

    Zhou, X., Hartvig, D. L., Perez-Cueto, Federico J.A. & Bredie, Wender, 2021, In: Food Quality and Preference. 88, 8 p., 104069.

    Research output: Contribution to journal › Journal article › Research › peer-review

  9. Accepted/In press

    Taste alterations and oral discomfort in patients receiving chemotherapy

    Larsen, A. K., Thomsen, C., Sanden, M., Skadhauge, L. B., Anker, C. B., Mortensen, M. N. & Bredie, Wender, 2021, (Accepted/In press) In: Supportive Care in Cancer. 9 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

ID: 4225563