Wender Bredie
Wender Bredie
Professor of Sensory Science
Verified email at food.ku.dk
TitleCited byYear
Molecular gastronomy: a new emerging scientific discipline
LMM Peter Barham, Leif H Skibsted, Wender LP Bredie, Michael Bom Frøst, Per ...
Chemical Reviews 110 (4), 2313-2365, 2010
Influence of feeding different types of roughage on the oxidative stability of milk
MS Havemose, MR Weisbjerg, WLP Bredie, JH Nielsen
International Dairy Journal 14 (7), 563-570, 2004
Rapid descriptive sensory methods–comparison of free multiple sorting, partial napping, napping, flash profiling and conventional profiling
C Dehlholm, PB Brockhoff, L Meinert, MD Aaslyng, WLP Bredie
Food Quality and Preference 26 (2), 267-277, 2012
Oxidative stability of milk influenced by fatty acids, antioxidants, and copper derived from feed
MS Havemose, MR Weisbjerg, WLP Bredie, HD Poulsen, JH Nielsen
Journal of Dairy Science 89 (6), 1970-1980, 2006
Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat
DV Byrne, WLP Bredie, DS Mottram, M Martens
Meat Science 61 (2), 127-139, 2002
Best–worst scaling: An introduction and initial comparison with monadic rating for preference elicitation with food products
SR Jaeger, AS Jørgensen, MD Aaslyng, WLP Bredie
Food Quality and Preference 19 (6), 579-588, 2008
Comparison of three sensory profiling methods based on consumer perception: CATA, CATA with intensity and Napping®
HC Reinbach, D Giacalone, LM Ribeiro, WLP Bredie, MB Frøst
Food Quality and Preference 32, 160-166, 2014
Differential transfer of dietary flavour compounds into human breast milk
H Hausner, WLP Bredie, C Mølgaard, MA Petersen, P Møller
Physiology & Behavior 95 (1-2), 118-124, 2008
The impact of sensory quality of pork on consumer preference
MD Aaslyng, M Oksama, EV Olsen, C Bejerholm, M Baltzer, G Andersen, ...
Meat Science 76 (1), 61-73, 2007
Sensory and chemical analysis of cooked porcine meat patties in relation to warmed-over flavour and pre-slaughter stress
DV Byrne, WLP Bredie, LS Bak, G Bertelsen, H Martens, M Martens
Meat Science 59 (3), 229-249, 2001
Aroma volatiles generated during extrusion cooking of maize flour
WLP Bredie, DS Mottram, RCE Guy
Journal of Agricultural and Food Chemistry 46 (4), 1479-1487, 1998
Chemical and sensory characterisation of pan-fried pork flavour: Interactions between raw meat quality, ageing and frying temperature
L Meinert, LT Andersen, WLP Bredie, C Bjergegaard, MD Aaslyng
Meat Science 75 (2), 229-242, 2007
Sensory measurement of dynamic flavour intensity in ice cream with different fat levels and flavourings
MB Frøst, H Heymann, WLP Bredie, GB Dijksterhuis, M Martens
Food Quality and Preference 16 (4), 305-314, 2005
Development of a sensory vocabulary for warmed‐over flavor: Part I. In porcine meat
Journal of Sensory Studies 14 (1), 47-65, 1999
FGF21 is a sugar-induced hormone associated with sweet intake and preference in humans
S Søberg, CH Sandholt, NZ Jespersen, U Toft, AL Madsen, ...
Cell metabolism 25 (5), 1045-1053. e6, 2017
Situational appropriateness of beer is influenced by product familiarity
D Giacalone, MB Frøst, WLP Bredie, B Pineau, DC Hunter, AG Paisley, ...
Food Quality and Preference 39, 16-27, 2015
Sensory panel consistency during development of a vocabulary for warmed-over flavour
DV Byrne, MG O’sullivan, GB Dijksterhuis, WLP Bredie, M Martens
Food Quality and preference 12 (3), 171-187, 2001
Confidence ellipses: A variation based on parametric bootstrapping applicable on Multiple Factor Analysis results for rapid graphical evaluation
C Dehlholm, PB Brockhoff, WLP Bredie
Food Quality and Preference 26 (2), 278-280, 2012
Impact of product information and repeated exposure on consumer liking, sensory perception and concept associations of local apple juice
S Stolzenbach, WLP Bredie, RHB Christensen, DV Byrne
Food Research International 52 (1), 91-98, 2013
Effect of temperature and pH on the generation of flavor volatiles in extrusion cooking of wheat flour
WLP Bredie, DS Mottram, RCE Guy
Journal of agricultural and food chemistry 50 (5), 1118-1125, 2002
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