Wender Bredie

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	Све	Од 2020
Наводи	8070	4102
h-индекс	54	36
i10-индекс	120	102

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Коаутори

Derek V. ByrneProfessor of Sensory and Consumer Science, Aarhus UniversityВерификована је имејл адреса на food.au.dk
Jing LiuScientist at CarlsbergВерификована је имејл адреса на carlsberg.com
Davide GiacaloneAssociate Professor, University of Southern DenmarkВерификована је имејл адреса на igt.sdu.dk
Michael Bom FrøstDepartment of Food Science, University of CopenhagenВерификована је имејл адреса на food.ku.dk
Federico J.A. Perez-Cueto (Armando...Professor, Umeå UniversityВерификована је имејл адреса на umu.se
Giboreau AgnesInstitut lyfe Research centerВерификована је имејл адреса на institutpaulbocuse.com
Ching Yue ChowUniversity of CopenhagenВерификована је имејл адреса на food.ku.dk
Rene LametschAssociate ProfessorВерификована је имејл адреса на food.ku.dk
Per Bruun BrockhoffRector, IT University of CopenhagenВерификована је имејл адреса на itu.dk
Sara R JaegerProfessor at Aarhus University; Editor Food Quality and PreferenceВерификована је имејл адреса на food.au.dk
Yu FuSouthwest UniversityВерификована је имејл адреса на swu.edu.cn
Lilia AhrneUniversity of CopenhagenВерификована је имејл адреса на food.ku.dk
ERMINIO MONTELEONEUniversity of Florence, ItalyВерификована је имејл адреса на unifi.it
Anders Mikael SjödinProfessor emeritus Copenhagen UniversityВерификована је имејл адреса на nexs.ku.dk
Hildegarde HeymannUniversity of California; University of MissouriВерификована је имејл адреса на ucdavis.edu
Russell KeastDeakin UniversityВерификована је имејл адреса на deakin.edu.au
Inge TetensUniversity of CopenhagenВерификована је имејл адреса на nexs.ku.dk
Annemarie OlsenAssociate professor in sensory and consumer scienceВерификована је имејл адреса на food.ku.dk
Anne RabenUniversity of copenhagen

Прати

Wender Bredie

Professor of Sensory Science, University of Copenhagen

Верификована је имејл адреса на food.ku.dk - Почетна страница

Sensory flavour texture food preferences


Наслов Сортирај по наводима Сортирај по години Сортирај по наслову	Навело Навело	Година
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	273	2010
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	250	2012
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	247	2014
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	234	2017
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	214	2004
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	181	2002
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	176	2018
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	169	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	164	2007
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	163	2006
Descriptive analysis in sensory evaluation SE Kemp, J Hort, T Hollowood John Wiley & Sons, 2018	156	2018
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	156	2014
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	142	2007
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	140	2008
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	130	2015
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	121	1998
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	114	2016
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	112	2017
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	111	2009
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	111	2001

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