Wender Bredie

Professor

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ORCID: 0000-0001-5145-4131

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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
Published
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, In: Supportive Care in Cancer. 29, p. 7431–7439
Research output: Contribution to journal › Journal article › Research › peer-review

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ID: 4225563

6805 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
4566 downloads
Stimulus collative properties and their importance for consumer liking: a case study with novel beers
Research output: Contribution to conference › Poster › Research
Published
3498 downloads
Projective mapping: variations and consequences
Research output: Contribution to conference › Poster › Research
Published