Wender Bredie
Professor
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Training of a sensory panel in profiling carrots: [P220]
Kreutzmann, S., Thybo, A. K. & Bredie, Wender, 2005, Abstracts book. Elsevier, p. 1 1 p.Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
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Influence of added carbohydrates on the aroma profile of cooked pork
Lauridsen, L., Miklos, R., Schäfer, A., Aaslyng, M. D. & Bredie, Wender, 2005. 1 p.Research output: Contribution to conference › Poster › Research
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Development of a cellular assay from rats for fundamental studies on early events in taste perception
Lawson, M. A., Willumsgaard, A. D. E., Brüggemann, D. A. & Bredie, Wender, 2006, Proceedings from LMC International Food Congress 2006: nutrigenomics and health - from vision to food. p. 28 1 p. (Scandinavian Journal of Food & Nutrition; No. supplement 1, Vol. 50).Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
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Development of sensory assessment scale for oral sensation of cold and warmth
López, I. O. & Bredie, Wender, 2003, Ikke angivet. Edited by J. L. Le Quéré and P. X. Étievant (ed.). Intercept medical publications, p. 297-300 4 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
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Human senses in action
Martens, M., Bredie, Wender, Dijksterhuis, G. B., Martens, H., Köster, E. & Møller, P., 2000. 12 p.Research output: Contribution to conference › Paper › Research
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Hvad vi smager og hvad vi tror om økologisk og konventionelt producerede produkter
Martens, M., Wienberg, L., Henning, J., Laustsen, A. M. & Bredie, Wender, 1997, Ikke angivet. Levnedsmiddelcentret, p. 201 1 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
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Lateralization in olfaction: affection and cognition
Møller, P., Rasmussen, G., Bredie, Wender, Dijksterhuis, G. B. & Martens, M., 2001, In: Chemical Senses. 26, p. 785 1 p.Research output: Contribution to journal › Conference abstract in journal › Research › peer-review
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Determinants of the pleasantness of odor mixtures
Møller, P., Hartvig, D. L. & Bredie, Wender, 2011, Symposium Odorants, Receptors and glomeruli. chemical senses, p. E71-E72 2 p.Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
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Does familiarity breed contempt for local food? Consumer concept formation for novel versus traditional local foods
Nielsen, S. S., Bredie, Wender & Byrne, D. V., 2011.Research output: Contribution to conference › Poster › Research › peer-review
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Sensory Uniqueness in relation to Danish Honey
Nielsen, S. S., Byrne, D. V. & Bredie, Wender, 2010.Research output: Contribution to conference › Conference abstract for conference › Research › peer-review
ID: 4225563
Most downloads
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6747
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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
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4542
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Stimulus collative properties and their importance for consumer liking: a case study with novel beers
Research output: Contribution to conference › Poster › Research
Published -
3455
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Projective mapping: variations and consequences
Research output: Contribution to conference › Poster › Research
Published