Wender Bredie

Wender Bredie

Professor

Member of:

    ORCID: 0000-0001-5145-4131

    Publication year:
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    31 - 40 out of 221Page size: 10
    1. 2021
    2. Published

      Formulation of Heat-Induced Whey Protein Gels for Extrusion-Based 3D Printing

      Sager, V. F., Munk, M. B., Hansen, M. S., Bredie, Wender & Ahrné, Lilia, 2021, In: Foods. 10, 1, 13 p., 8.

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

    3. Published

      Perception and liking of yogurts with different degrees of granularity in relation to ethnicity, preferred oral processing and lingual tactile acuity

      Liu, J., Bech, A. C., Waehrens, S. S. & Bredie, Wender, 2021, In: Food Quality and Preference. 90, 8 p., 104158.

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

    4. Published

      Printability, stability and sensory properties of protein-enriched 3D-printed lemon mousse for personalised in-between meals

      Chow, Ching Yue, Thybo, C. D., Sager, V. F., Riantiningtyas, Reisya Rizki, Bredie, Wender & Ahrné, Lilia, 2021, In: Food Hydrocolloids. 120, 12 p., 106943.

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

    5. Published

      Provision of visually appetising and high-energy maize soup as an in-between meal for older consumers

      Zhou, X., Hartvig, D. L., Perez-Cueto, Federico J.A. & Bredie, Wender, 2021, In: Food Quality and Preference. 88, 8 p., 104069.

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

    6. Published

      Taste alterations and oral discomfort in patients receiving chemotherapy

      Larsen, A. K., Thomsen, C., Sanden, M., Skadhauge, L. B., Anker, C. B., Mortensen, M. N. & Bredie, Wender, 2021, In: Supportive Care in Cancer. 29, p. 7431–7439

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

    7. 2020
    8. Published

      A Novel Approach to Tongue Standardization and Feature Extraction

      Wang, Chenhao, Cattaneo, C., Liu, J., Bredie, Wender, Pagliarini, E. & Sporring, Jon, 2020, Medical Image Computing and Computer Assisted Intervention – MICCAI 2020: 23rd International Conference, Proceedings. Martel, A. L., Abolmaesumi, P., Stoyanov, D., Mateus, D., Zuluaga, M. A., Zhou, S. K., Racoceanu, D. & Joskowicz, L. (eds.). Springer, p. 36-45 (Lecture Notes in Computer Science, Vol. 12265 LNCS).

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

    9. Published

      Comparison of manual and machine learning image processing approaches to determine fungiform papillae on the tongue

      Cattaneo, C., Liu, J., Wang, Chenhao, Pagliarini, E., Sporring, Jon & Bredie, Wender, 2020, bioRxiv, 18 p.

      Research output: Working paper › Preprint › Research

    10. Published

      Comparison of manual and machine learning image processing approaches to determine fungiform papillae on the tongue

      Cattaneo, C., Liu, J., Wang, Chenhao, Pagliarini, E., Sporring, Jon & Bredie, Wender, 2020, In: Scientific Reports. 10, 15 p., 18694.

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

    11. Published

      Cross-cultural differences in lingual tactile acuity, taste sensitivity phenotypical markers, and preferred oral processing behaviors

      Cattaneo, C., Liu, J., Bech, A. C., Pagliarini, E. & Bredie, Wender, 2020, In: Food Quality and Preference. 80, 10 p., 103803.

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

    12. Published

      Exopeptidase treatment combined with Maillard reaction modification of protein hydrolysates derived from porcine muscle and plasma: structure–taste relationship

      Fu, Y., Liu, J., Zhang, W., Wæhrens, S. S., Tøstesen, M., Hansen, E. T., Bredie, Wender & Lametsch, Rene, 2020, In: Food Chemistry. 306, 9 p., 125613.

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

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    ID: 4225563