Wender Bredie

Wender Bredie

Professor

Member of:

    ORCID: 0000-0001-5145-4131

    Publication year:
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    171 - 180 out of 227Page size: 10
    1. 2006
    2. 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

    3. 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

    4. 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

    5. Published

      Time-intensity evaluation of chilli spiced pork patties

      Reinbach, Helene Christine, Lauridsen, L., Ballabio, D., Aaslyng, M. D., Bredie, Wender & Møller, P., 2006. 2 p.

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

    6. Published

      Volatile compounds produced during oxidation of sunflower oil emulsions and their sensory impact

      Villière, A., Viau, M., Rousseau, F., Prost, C., Nissen, L. R., Bredie, Wender & Genot, C., 2006. 1 p.

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

    7. 2005
    8. Published

      Human olfactory self-adaptation for structurally-related monoterpenes

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

      Research output: Contribution to conference › Poster › Research

    9. Published

      Human olfactory self-adaptation for structurally-related monoterpenes

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

      Research output: Contribution to conference › Poster › Research

    10. Published

      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

    11. Published

      Modification of bread crust flavour with enzymes and flavour precursors: poster no. 41

      Bredie, Wender, Boesveld, M., Martens, M. & Dybdal, L., 2005. 1 p.

      Research output: Contribution to conference › Poster › Research

    12. Published

      Modification of bread crust flavour with enzymes and flavour precursors

      Bredie, Wender, Boesveld, M., Martens, M. & Dybdal, L., 2005. 1 p.

      Research output: Contribution to conference › Poster › Research

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