Wender Bredie

Wender Bredie

Professor

Member of:

    ORCID: 0000-0001-5145-4131

    Publication year:
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    51 - 60 out of 226Page size: 10
    1. 2005
    2. Published

      PARAFAC2: sensory science in multi-mode dimension; [P296]

      Ovejero Lopez, I., van der Berg, Franciscus Winfried J & Bredie, Wender, 2005, Abstracts book. Elsevier, p. 1 1 p.

      Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research

    3. Published

      Univariate and multivariate modelling of flavour release in chewing gum using time-intensity: a comparison of data analytical methods

      Ovejero-López, I., Bro, Rasmus & Bredie, Wender, 2005, In: Food Quality and Preference. 16, 4, p. 327-343 17 p.

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

    4. 2006
    5. Published

      Flavour Science: Recent Advances and Trends

      Bredie, Wender & Petersen, Mikael Agerlin, 2006, Amsterdam: Elsevier. 637 p. (Development in Food Science, Vol. 43).

      Research output: Book/Report › Book › Research › peer-review

    6. Published

      Methods for artificial perception: can machine replace man?

      Bredie, Wender, Lindinger, C., Hall, G., Hansen, A., Reinders, G. & Martens, M., 2006, Flavour science: recent advances and trends. Bredie, W. L. P. & Petersen, M. A. (eds.). Amsterdam: Elsevier, p. 617-618 2 p. (Developments in Food Science, Vol. 43).

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research

    7. Published

      Modification of bread crust flavour with enzymes and flavour precursors

      Bredie, Wender, Boesveld, M., Martens, M. & Dybdal, L., 2006, Flavour science: recent advances and trends. Bredie, W. L. P. & Petersen, M. A. (eds.). Amsterdam: Elsevier, p. 225-228 4 p. (Developments in Food Science, Vol. 43).

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research

    8. Published

      PROP status: a sensible tool for selecting the most sensitive subjects for sensory analysis?

      Bredie, Wender, Lorensen, K. & Hyldig, G., 2006. 1 p.

      Research output: Contribution to conference › Conference abstract for conference › Research

    9. Published

      Preface

      Bredie, Wender & Petersen, Mikael Agerlin, 2006, In: Developments in Food Science. 43, C, p. xxi-xxiii

      Research output: Contribution to journal › Editorial › Research

    10. Published

      Is the composition of aroma compounds in human milk more diverse than in milk formulas?

      Hausner, H., Bredie, Wender, Mølgaard, Christian & Møller, P., 2006, ECRO 2006. 1 p.

      Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research

    11. Published

      Oxidative stability of milk influenced by fatty acids, antioxidants, and copper derived from feed

      Havemose, M. S., Weisbjerg, M. R., Bredie, Wender, Poulsen, H. D. & Nielsen, J. H., 2006, In: Journal of Dairy Science. 89, 6, p. 1970-1980 11 p.

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

    12. Published

      Influence of added carbohydrates on the aroma profile of cooked pork

      Lauridsen, L., Miklos, R., Schäfer, A., Aaslyng, M. D. & Bredie, Wender, 2006, Flavour science: recent advances and trends. Bredie, W. L. P. & Petersen, M. A. (eds.). Amsterdam: Elsevier, p. 355-358 4 p. (Developments in Food Science, Vol. 43).

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research

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