Wender Bredie

Wender Bredie

Professor

Design and Consumer Behavior
Rolighedsvej 26, 1958 Frederiksberg C
- wb@food.ku.dk
- https://food.ku.dk/forskning-paa-food/sektioner/design-og-forbrugeradfaerd/
Phone: +4535333242Mobile: +4525395978

Member of:

ORCID: 0000-0001-5145-4131

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2002
Published
Sensory meat quality and warmed-over flavour-A review
Byrne, D. V. & Bredie, Wender, 2002, Research advances in the quality of meat and meat products. Toldrá, F. (ed.). <Forlag uden navn>, p. 2-27 26 p.
Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research

ID: 4225563

Most downloads

6747 downloads
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
Published
4542 downloads
Stimulus collative properties and their importance for consumer liking: a case study with novel beers
Research output: Contribution to conference › Poster › Research
Published
3455 downloads
Projective mapping: variations and consequences
Research output: Contribution to conference › Poster › Research
Published