Wender Bredie

Wender Bredie

Professor


  1. Published

    Proposal of development of finger foods for older adults with motoric eating difficulties -a study based on creative design

    Forsberg, Sarah, Olsson, V., Bredie, Wender, Verstraelen, E., Krona, A. & Wendin, Karin Maria Elisabet, 2022, In: International Journal of Gastronomy and Food Science. 28, 12 p., 100516.

    Research output: Contribution to journalJournal articleResearchpeer-review

  2. Published

    Vegetable finger foods - Preferences among older adults with motoric eating difficulties

    Forsberg, Sarah, Olsson, V., Bredie, Wender & Wendin, Karin Maria Elisabet, 2022, In: International Journal of Gastronomy and Food Science. 28, 8 p., 100528.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. Published

    Perceptions and Attitudes about Eating with the Fingers-An Explorative Study among Older Adults with Motoric Eating Difficulties, Relatives and Professional Caregivers

    Forsberg, Sarah, Westergren, A., Wendin, Karin Maria Elisabet, Rothenberg, E., Bredie, Wender & Nyberg, M., 2022, In: Journal of Nutrition in Gerontology and Geriatrics. 41, 1, p. 65-91

    Research output: Contribution to journalJournal articleResearchpeer-review

  4. E-pub ahead of print

    Maltodextrin-Based Carbohydrate Oral Rinsing and Exercise Performance: Systematic Review and Meta-Analysis

    Hartley, Claudia Rose, Carr, A., Bowe, S. J., Bredie, Wender & Keast, R. S. J., 2022, (E-pub ahead of print) In: Sports Medicine.

    Research output: Contribution to journalReviewResearchpeer-review

  5. Published

    Identifying behavioral and attitudinal barriers and drivers to promote consumption of pulses: A quantitative survey across five European countries

    Henn, Katharina, Goddyn, H., Olsen, Søren Bøye & Bredie, Wender, 2022, In: Food Quality and Preference. 98, 104455.

    Research output: Contribution to journalJournal articleResearchpeer-review

  6. Published

    A review on oral tactile sensitivity: measurement techniques, influencing factors and its relation to food perception and preference

    Liu, J., Cattaneo, C., Papavasileiou, M., Methven, L. & Bredie, Wender, 2022, In: Food Quality and Preference. 100, 10 p., 104624.

    Research output: Contribution to journalReviewResearchpeer-review

  7. Published

    Consumer perception and sensory properties of bakery products fortified with chicken protein for older adults

    Liu, J., Tetens, Inge & Bredie, Wender, 2022, In: International Journal of Gastronomy and Food Science. 27, 10 p., 100484.

    Research output: Contribution to journalJournal articleResearchpeer-review

  8. Published

    Effect of processing and microstructural properties of chickpea-flours on in vitro digestion and appetite sensations

    Pälchen, K. S., Bredie, Wender, Duijsens, D., Castillo, A. I. A., Hendrickx, M., Van Loey, A., Raben, Anne & Grauwet, T., 2022, In: Food Research International. 157, 13 p., 111245.

    Research output: Contribution to journalJournal articleResearchpeer-review

  9. Published

    How dish components influence older consumers’ evaluation? A study with application of conjoint analysis and eye tracking technology

    Zhou, X., Perez-Cueto, Federico J.A., Ritz, C. & Bredie, Wender, 2022, In: Food Quality and Preference. 97, 9 p., 104484.

    Research output: Contribution to journalJournal articleResearchpeer-review

ID: 4225563