Wender Bredie

Wender Bredie

Professor

Member of:

    ORCID: 0000-0001-5145-4131

    Publication year:
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    11 - 20 out of 226Page size: 10
    1. 1997
    2. Published

      Maillardreaktioner i levnedsmidler fra en kemisk-sensorisk indfaldsvinkel

      Bredie, Wender, 1997, Ikke angivet. Levnedsmiddelcentret, p. 63 1 p.

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

    3. Published

      Sensory profiling: assessing panel, attribute and product variation

      Bredie, Wender, Martens, M., Jelle, B., Hjort Lorenzen, L. & Budolfsen, G., 1997, Ikke angivet. Levnedsmiddelcentret, p. 199 1 p.

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

    4. 1998
    5. Published

      Appetitlig sensorik

      Bredie, Wender, 1998, Ikke angivet. Svarre, M. (ed.). Levnedsmiddelcentret, p. 55 1 p.

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

    6. Published

      Aroma volatiles generated during extrusion cooking of maize flour

      Bredie, Wender, Mottram, D. S. & Guy, R. C. E., 1998, In: Journal of Agricultural and Food Chemistry. 46, 4, p. 1479-1487 9 p.

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

    7. Published

      Sensory characterisation of the aromas generated in extruded maize and wheat flour

      Bredie, Wender, Mottram, D. S., Hassell, G. M. & Guy, R. C. E., 1998, In: Journal of Cereal Science. 28, p. 97-106 10 p.

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

    8. 1999
    9. Published

      Development of a sensory vocabulary for warmed-over flavor: part II: In chicken meat

      Byrne, D. V., Bredie, Wender & Martens, M., 1999, In: Journal of Sensory Studies. 14, p. 67-78 19 p.

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

    10. Published

      Development of a sensory vocabulary for warmed-over flavor: part I: In porcine meat

      Byrne, D. V., Bak, L. S., Bredie, Wender, Bertelsen, Grete & Martens, M., 1999, In: Journal of Sensory Studies. 14, p. 47-65 19 p.

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

    11. Published

      Matrix - flavour interactions: a sensory study with hot cocoa drinks

      Bredie, Wender, Folkenberg, D. M. & Martens, M., 1999, EUR. Escher, F. & Nüssli, J. (eds.). 19228 ed. p. 5, 7 p.

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

    12. Published

      What is mouthfeel? sensory-rheological relationships in instant hot cocoa drinks

      Folkenberg, D. M., Bredie, Wender & Martens, M., 1999, In: Journal of Sensory Studies. 14, p. 181-195 15 p.

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

    13. 2000
    14. Published

      Flavour release of aldehydes and diacetyl in oil/water systems

      Haahr, A. -., Bredie, Wender, Stahnke, L. H., Jensen, B. & Refsgaard, H. H. F., 2000, In: Food Chemistry. 71, p. 355-362 8 p.

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

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