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Wender Bredie
Wender Bredie
Professor of Sensory Science, University of Copenhagen
food.ku.dk üzerinde doğrulanmış e-posta adresine sahip - Ana Sayfa
Başlık
Alıntı yapanlar
Alıntı yapanlar
Yıl
Molecular gastronomy: a new emerging scientific discipline
P Barham, LH Skibsted, WLP Bredie, M Bom Frøst, P Møller, J Risbo, ...
Chemical reviews 110 (4), 2313-2365, 2010
2742010
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
2522012
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
2502014
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
2342017
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
2142004
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
1812002
Structural characteristics of low bitter and high umami protein hydrolysates prepared from bovine muscle and porcine plasma
Y Fu, J Liu, ET Hansen, WLP Bredie, R Lametsch
Food Chemistry 257, 163-171, 2018
1762018
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
1702008
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
1642007
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
1642006
Descriptive analysis in sensory evaluation
SE Kemp, J Hort, T Hollowood
John Wiley & Sons, 2018
1572018
A comparative study of beef quality after ageing longissimus muscle using a dry ageing bag, traditional dry ageing or vacuum package ageing
X Li, J Babol, WLP Bredie, B Nielsen, J Tománková, K Lundström
Meat Science 97 (4), 433-442, 2014
1572014
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
1422007
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
1402008
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
1302015
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
1211998
Health and quality of life in an aging population–Food and beyond
D Giacalone, K Wendin, S Kremer, MB Frøst, WLP Bredie, V Olsson, ...
Food quality and preference 47, 166-170, 2016
1142016
Influence of serving temperature on flavour perception and release of Bourbon Caturra coffee
I Steen, SS Waehrens, MA Petersen, M Münchow, WLP Bredie
Food Chemistry 219, 61-68, 2017
1122017
Comparison of glucose, glucose 6-phosphate, ribose, and mannose as flavour precursors in pork; the effect of monosaccharide addition on flavour generation
L Meinert, A Schäfer, C Bjergegaard, MD Aaslyng, WLP Bredie
Meat Science 81 (3), 419-425, 2009
1112009
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
1112001
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