Wender Bredie
Professor
- Published
Comparison of response formats and concurrent hedonic measures for optimal use of the EmoSensory® Wheel
Schouteten, J. J., Gellynck, X., De Bourdeaudhuij, I., Sas, B., Bredie, Wender, Perez-Cueto, Federico J.A. & De Steur, H., 2017, In: Food Research International. 93, p. 33-42 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
A forced-choice pictographic method to measure food texture preferences among schoolchildren
Skouw, S., Chow, Ching Yue, Sørensen, Helle, Bech, A. C., Laureati, M., Olsen, Annemarie & Bredie, Wender, 2023, In: Food Quality and Preference. 105, 11 p., 104783.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Sensory-Driven Development of Protein-Enriched Rye Bread and Cream Cheese for the Nutritional Demands of Older Adults
Song, X., Perez-Cueto, Federico J.A. & Bredie, Wender, 2018, In: Nutrients. 10, 8, 21 p., 1006.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Changes in orosensory perception related to aging and strategies for counteracting its influence on food preferences among older adults
Song, X., Giacalone, D., Laugesen, S. M. B., Frøst, Michael Bom & Bredie, Wender, 2016, In: Trends in Food Science & Technology. 53, p. 49-59 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Food Desires and Hedonic Discrimination in Virtual Reality Varying in Product–Context Appropriateness among Older Consumers
Song, X., Perez-Cueto, Federico J.A. & Bredie, Wender, 2022, In: Foods. 11, 20, 13 p., 3228.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Sensory profiles of cooked grains from wheat species and varieties
Starr, G., Bredie, Wender & Hansen, Åse Solvej, 2013, In: Journal of Cereal Science. 57, 3, p. 295-303 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Aroma of wheat porridge and bread-crumb is influenced by the wheat variety
Starr, G., Hansen, Åse Solvej, Petersen, Mikael Agerlin & Bredie, Wender, 2015, In: Lebensmittel - Wissenschaft und Technologie. 63, 1, p. 590-598 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Creation of a sensory reference platform for cooked wheat grains of common and ancient wheat
Starr, G., Hansen, Åse Solvej & Bredie, Wender, 2011.Research output: Contribution to conference › Poster › Research › peer-review
- Published
Influence of serving temperature on flavour perception and release of Bourbon Caturra coffee
Steen, Ida, Wæhrens, S. S., Petersen, Mikael Agerlin, Münchow, M. & Bredie, Wender, 2017, In: Food Chemistry. 219, p. 61-68 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Evaluation of a sensory and cognitive online training tool for odor recognition in professional coffee tasters
Steen, Ida, Münchow, M., Jensen, S., Kjaer, T. W., Waehrens, S. S. & Bredie, Wender, 2023, In: Journal of Sensory Studies. 38, 3, 20 p., e12819.Research output: Contribution to journal › Journal article › Research › peer-review
ID: 4225563
Most downloads
-
6749
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 -
4542
downloads
Stimulus collative properties and their importance for consumer liking: a case study with novel beers
Research output: Contribution to conference › Poster › Research
Published -
3456
downloads
Projective mapping: variations and consequences
Research output: Contribution to conference › Poster › Research
Published