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1

Molecular Gastronomy: A New Emerging Scientific Discipline

Barham, Peter, Skibsted, Leif H., Bredie, Wender L. P., Bom Frøst, Michael, Møller, Per, Risbo, Jens, Snitkjær, Pia, Mortensen, Louise Mørch

Journal:

Chemical Reviews

Year:

2010

Language:

english

File:

PDF, 930 KB

english, 2010

2

Promotion of novel plant-based dishes among older consumers using the ‘dish of the day’ as a nudging strategy in 4 EU countries

Zhou, Xiao, Perez-Cueto, Federico J.A., Santos, Quenia Dos, Bredie, Wender L.P., Molla-Bauza, Margarita Brugarolas, Rodrigues, Vanessa Mello, Buch-Andersen, Tine, Appleton, Katherine M, Hemingway, Ann

Journal:

Food Quality and Preference

Year:

2018

Language:

english

File:

PDF, 1.06 MB

english, 2018

3

Effect of Temperature and pH on the Generation of Flavor Volatiles in Extrusion Cooking of Wheat Flour

Bredie, Wender L. P., Mottram, Donald S., Guy, Robin C. E.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2002

Language:

english

File:

PDF, 109 KB

english, 2002

4

Promotion of novel plant-based dishes among older person using the “dish of the day” as a nudging strategy in 4 EU countries

Zhou, Xiao, Santos, Quenia Dos, Bredie, Wender L.P., Buch-Andersen, Tine, Hartwell, Heather, Appleton, Katherine M., Giboreau, Agnès, Saulais, Laure, Monteleone, Erminio, Dinnella, Caterine, Molla-Bau

Journal:

Year:

2018

Language:

english

File:

PDF, 48 KB

english, 2018

5

DEVELOPMENT OF A SENSORY TEST METHOD FOR ODOR MEASUREMENT IN A PACKAGE HEADSPACE

HELENE C. REINBACH, BODIL ALLESEN-HOLM, LARS KRISTOFFERSSON, WENDER L.P. BREDIE

Journal:

Journal of Sensory Studies

Year:

2011

Language:

english

File:

PDF, 437 KB

english, 2011

6

Guidelines for the motivation of sensory panels within the workplace, by E. Kapparis, J. C. Pfeiffer and C. C. Gilbert. Guideline No. 57, Campden & Chorleywood Food Research Association Group (now Campden BRI), Chipping Campden, UK, 2008. No. of pages: 49. ISBN: 978-0-907503-47-7 and Practical guidelines for monitoring on-going job performance of sensory descriptive panellists, by E. Kapparis, J. C. Pfeiffer and C. C. Gilbert. Guideline No. 58, Campden & Chorleywood Food Research Association Group (now Campden BRI), Chipping Campden, UK, 2008. No. of pages: 78. ISBN: 978-0-907503-48-4.

Journal:

Flavour and Fragrance Journal

Year:

2009

Language:

english

File:

PDF, 94 KB

english, 2009

7

Sensory quality of drinking water produced by reverse osmosis membrane filtration followed by remineralisation

Vingerhoeds, Monique H., Nijenhuis-de Vries, Mariska A., Ruepert, Nienke, van der Laan, Harmen, Bredie, Wender L.P., Kremer, Stefanie

Journal:

Year:

2016

Language:

english

File:

PDF, 2.11 MB

english, 2016

8

A comparative study of beef quality after ageing longissimus muscle using a dry ageing bag, traditional dry ageing or vacuum package ageing

Li, Xin, Babol, Jakub, Bredie, Wender L.P., Nielsen, Belinda, Tománková, Jana, Lundström, Kerstin

Journal:

Year:

2014

Language:

english

File:

PDF, 428 KB

english, 2014

9

Comparison of three sensory profiling methods based on consumer perception: CATA, CATA with intensity and Napping®

Reinbach, Helene C., Giacalone, Davide, Ribeiro, Leticia Machado, Bredie, Wender L.P., Frøst, Michael Bom

Journal:

Food Quality and Preference

Year:

2014

Language:

english

File:

PDF, 668 KB

english, 2014

10

Green Tea Polyphenols Decrease Strecker Aldehydes and Bind to Proteins in Lactose-Hydrolyzed UHT Milk

Jansson, Therese, Rauh, Valentin Maximilian, Danielsen, Bente Pia, Poojary, Mahesha Manjunatha, Stolzenbach Wæhrens, Sandra, Bredie, Wender, Sørensen, John, Petersen, Mikael Agerlin, Ray, Colin Andrew

Journal:

Journal of Agricultural and Food Chemistry

Year:

2017

Language:

english

File:

PDF, 2.78 MB

english, 2017

11

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

Zhou, Xiao, Hartvig, Ditte L., Perez-Cueto, Federico J.A., Bredie, Wender L.P.

Journal:

Food Quality and Preference

Year:

2021

File:

PDF, 2.00 MB

2021

12

Rapid descriptive sensory methods – Comparison of Free Multiple Sorting, Partial Napping, Napping, Flash Profiling and conventional profiling

Christian Dehlholm, Per B. Brockhoff, Lene Meinert, Margit D. Aaslyng, Wender L.P. Bredie

Journal:

Food Quality and Preference

Year:

2012

Language:

english

File:

PDF, 851 KB

english, 2012

13

Patient profiling for success after weight loss surgery (GO Bypass study): An interdisciplinary study protocol

Christensen, Bodil Just, Schmidt, Julie Berg, Nielsen, Mette Søndergaard, Tækker, Louise, Holm, Lotte, Lunn, Susanne, Bredie, Wender L.P., Ritz, Christian, Holst, Jens Juul, Hansen, Torben, Hilbert, A

Journal:

Contemporary Clinical Trials Communications

Year:

2018

Language:

english

File:

PDF, 643 KB

english, 2018

14

Comparison of glucose, glucose 6-phosphate, ribose, and mannose as flavour precursors in pork; the effect of monosaccharide addition on flavour generation

Lene Meinert, Annette Schäfer, Charlotte Bjergegaard, Margit D. Aaslyng, Wender L.P. Bredie

Journal:

Year:

2009

Language:

english

File:

PDF, 243 KB

english, 2009

15

Influence of serving temperature on flavour perception and release of Bourbon Caturra coffee

Steen, Ida, Waehrens, Sandra S., Petersen, Mikael A., Münchow, Morten, Bredie, Wender L.P.

Journal:

Year:

2017

Language:

english

File:

PDF, 810 KB

english, 2017

16

Sensory-Driven Development of Protein-Enriched Rye Bread and Cream Cheese for the Nutritional Demands of Older Adults

Song, Xiao, Perez-Cueto, Federico, Bredie, Wender

Journal:

Year:

2018

Language:

english

File:

PDF, 2.17 MB

english, 2018

17

Stimulus collative properties and consumers’ flavor preferences☆

Giacalone, Davide, Duerlund, Mette, Bøegh-Petersen, Jannie, Bredie, Wender L.P., Frøst, Michael Bom

Journal:

Year:

2014

Language:

english

File:

PDF, 906 KB

english, 2014

18

Impact of product information and repeated exposure on consumer liking, sensory perception and concept associations of local apple juice

Stolzenbach, Sandra, Bredie, Wender L.P., Christensen, Rune H.B., Byrne, Derek V.

Journal:

Food Research International

Year:

2013

Language:

english

File:

PDF, 353 KB

english, 2013

19

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

Fu, Yu, Liu, Jing, Zhang, Wei, Wæhrens, Sandra S., Tøstesen, Marie, Hansen, Erik T., Bredie, Wender L.P., Lametsch, René

Journal:

Year:

2019

Language:

english

File:

PDF, 1.24 MB

english, 2019

20

Desires for beverages and liking of skin care product odors in imaginative and immersive virtual reality beach contexts

Andersen, Ida Ninett Skovgaard K., Kraus, Alexandra A., Ritz, Christian, Bredie, Wender L.P.

Journal:

Food Research International

Year:

2018

Language:

english

File:

PDF, 929 KB

english, 2018

21

Structural characteristics of low bitter and high umami protein hydrolysates prepared from bovine muscle and porcine plasma

Fu, Yu, Liu, Jing, Hansen, Erik T., Bredie, Wender L.P., Lametsch, René

Journal:

Year:

2018

Language:

english

File:

PDF, 1008 KB

english, 2018

22

FGF21 Is a Sugar-Induced Hormone Associated with Sweet Intake and Preference in Humans

Søberg, Susanna, Sandholt, Camilla H., Jespersen, Naja Z., Toft, Ulla, Madsen, Anja L., von Holstein-Rathlou, Stephanie, Grevengoed, Trisha J., Christensen, Karl B., Bredie, Wender L.P., Potthoff, Mat

Journal:

Cell Metabolism

Year:

2017

Language:

english

File:

PDF, 1.34 MB

english, 2017

23

[Developments in Food Science] Flavour Science - Recent Advances and Trends Volume 43 || Modification of bread crust flavour with enzymes and flavour precursors

Bredie, Wender L.P.

Year:

2006

Language:

english

File:

PDF, 299 KB

english, 2006

24

Composition of volatile compounds in bovine milk heat treated by instant infusion pasteurisation and their correlation to sensory analysis

ANNI B HOUGAARD, JANNIE S VESTERGAARD, CAMILLA VARMING, WENDER L P BREDIE, RICHARD H IPSEN

Journal:

International Journal of Dairy Technology

Year:

2011

Language:

english

File:

PDF, 248 KB

english, 2011

25

Confidence ellipses: A variation based on parametric bootstrapping applicable on Multiple Factor Analysis results for rapid graphical evaluation

Christian Dehlholm, Per B. Brockhoff, Wender L.P. Bredie

Journal:

Food Quality and Preference

Year:

2012

Language:

english

File:

PDF, 270 KB

english, 2012

26

Training of a sensory panel and profiling of winter hardy and coloured carrot genotypes

Stine Kreutzmann, Anette K. Thybo, Wender L.P. Bredie

Journal:

Food Quality and Preference

Year:

2007

Language:

english

File:

PDF, 179 KB

english, 2007

27

DEVELOPMENT OF A SENSORY VOCABULARY FOR WARMED-OVER FLAVOR: PART I. IN PORCINE MEAT

DEREK V. BYRNE, LONE S. BAK, WENDER L.P. BREDIE, CRETE BERTELSEN, MAGNI MARTENS

Journal:

Journal of Sensory Studies

Year:

1999

Language:

english

File:

PDF, 808 KB

english, 1999

28

Impact of sequential co-culture fermentations on flavour characters of Solaris wines

Liu, Jing, Arneborg, Nils, Toldam-Andersen, Torben Bo, Zhang, Shujuan, Petersen, Mikael Agerlin, Bredie, Wender L. P.

Journal:

European Food Research and Technology

Year:

2017

Language:

english

File:

PDF, 634 KB

english, 2017

29

Roux-En-Y Gastric Bypass and Sleeve Gastrectomy Does Not Affect Food Preferences When Assessed by an Ad libitum Buffet Meal

Nielsen, Mette S., Christensen, Bodil J., Ritz, Christian, Rasmussen, Simone, Hansen, Thea T., Bredie, Wender L. P., le Roux, Carel W., Sjödin, Anders, Schmidt, Julie B.

Journal:

Obesity Surgery

Year:

2017

Language:

english

File:

PDF, 319 KB

english, 2017

30

Characterization of Roselle calyx from different geographical origins

Juhari, Nurul Hanisah, Bredie, Wender L.P., Toldam-Andersen, Torben Bo, Petersen, Mikael Agerlin

Journal:

Food Research International

Year:

2018

Language:

english

File:

PDF, 816 KB

english, 2018

31

Effect of green tea catechins on physical stability and sensory quality of lactose-reduced UHT milk during storage for one year

Jansson, Therese, Waehrens, Sandra S., Rauh, Valentin, Danielsen, Bente P., Sørensen, John, Bredie, Wender L.P., Petersen, Mikael A., Ray, Colin A., Lund, Marianne N.

Journal:

International Dairy Journal

Year:

2019

Language:

english

File:

PDF, 1.18 MB

english, 2019

32

Production of Taste Enhancers from Protein Hydrolysates of Porcine Hemoglobin and Meat Using Bacillus amyloliquefaciens Î³-glutamyltranspeptidase

Li, Qian, Liu, Jing, De Gobba, Cristian, Zhang, Longteng, Bredie, Wender, Lametsch, Rene

Journal:

Journal of Agricultural and Food Chemistry

Year:

2020

File:

PDF, 431 KB

2020

33

DEVELOPMENT OF A SENSORY VOCABULARY FOR WARMED-OVER FLAVOR: PART II. IN CHICKEN MEAT

DEREK V. BYRNE, WENDER L.P. BREDIE, MAGNI MARTENS

Journal:

Journal of Sensory Studies

Year:

1999

Language:

english

File:

PDF, 646 KB

english, 1999

34

Effect of sequential fermentations and grape cultivars on volatile compounds and sensory profiles of Danish wines

Liu, Jing, Arneborg, Nils, Toldam-Andersen, Torben B, Petersen, Mikael A, Bredie, Wender LP

Journal:

Journal of the Science of Food and Agriculture

Year:

2017

Language:

english

File:

PDF, 1.40 MB

english, 2017

35

Sensory measurement of dynamic flavour intensity in ice cream with different fat levels and flavourings

Michael Bom Frøst, Hildegarde Heymann, Wender L.P. Bredie, Garmt B. Dijksterhuis, Magni Martens

Journal:

Food Quality and Preference

Year:

2005

Language:

english

File:

PDF, 367 KB

english, 2005

36

Sensory local uniqueness of Danish honeys

Sandra Stolzenbach, Derek V. Byrne, Wender L.P. Bredie

Journal:

Food Research International

Year:

2011

Language:

english

File:

PDF, 499 KB

english, 2011

37

Chemical and sensory characterisation of pan-fried pork flavour: Interactions between raw meat quality, ageing and frying temperature

Lene Meinert, Lene T. Andersen, Wender L.P. Bredie, Charlotte Bjergegaard, Margit D. Aaslyng

Journal:

Year:

2007

Language:

english

File:

PDF, 417 KB

english, 2007

38

Understanding Liking in Relation to Sensory Characteristics, Consumer Concept Associations, Arousal Potential and “Appropriateness for Use” Using Apple Juice as an Application

Stolzenbach, Sandra, Bredie, Wender L.P., Christensen, Rune H.B., Byrne, Derek V.

Journal:

Journal of Sensory Studies

Year:

2016

Language:

english

File:

PDF, 191 KB

english, 2016

39

[Developments in Food Science] Flavour Science - Recent Advances and Trends Volume 43 || Methods for artificial perception: can machine replace man?

Bredie, Wender L.P.

Year:

2006

Language:

english

File:

PDF, 125 KB

english, 2006

40

Flavor Release Measurement by Atmospheric Pressure Chemical Ionization Ion Trap Mass Spectrometry, Construction of Interface and Mathematical Modeling of Release Profiles

Haahr, Anne-Mette, Madsen, Henrik, Smedsgaard, Jørn, Bredie, Wender L. P., Stahnke, Louise H., Refsgaard, Hanne H. F.

Journal:

Analytical Chemistry

Year:

2003

Language:

english

File:

PDF, 119 KB

english, 2003

41

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

Cattaneo, Camilla, Liu, Jing, Wang, Chenhao, Pagliarini, Ella, Sporring, Jon, Bredie, Wender L. P.

Journal:

Scientific Reports

Year:

2020

File:

PDF, 10.12 MB

2020

42

Best–worst scaling: An introduction and initial comparison with monadic rating for preference elicitation with food products

Sara R. Jaeger, Anne S. Jørgensen, Margit D. Aaslyng, Wender L.P. Bredie

Journal:

Food Quality and Preference

Year:

2008

Language:

english

File:

PDF, 444 KB

english, 2008

43

Do facial reactions add new dimensions to measuring sensory responses to basic tastes?

Karin Wendin, Bodil H. Allesen-Holm, Wender L.P. Bredie

Journal:

Food Quality and Preference

Year:

2011

Language:

english

File:

PDF, 859 KB

english, 2011

44

“All-In-One Test” (AI1): A rapid and easily applicable approach to consumer product testing

Davide Giacalone, Wender L.P. Bredie, Michael Bom Frøst

Journal:

Food Quality and Preference

Year:

2013

Language:

english

File:

PDF, 558 KB

english, 2013

45

Study of taste-active compounds in the water-soluble extract of mature Cheddar cheese

Lene T. Andersen, Ylva Ardö, Wender L.P. Bredie

Journal:

International Dairy Journal

Year:

2010

Language:

english

File:

PDF, 619 KB

english, 2010

46

Gender and handedness effects on hedonicity of laterally presented odours

Garmt B Dijksterhuis, Per Møller, Wender L.P Bredie, Gudny Rasmussen, Magni Martens

Journal:

Brain and Cognition

Year:

2002

Language:

english

File:

PDF, 270 KB

english, 2002

47

Sensory properties of Danish municipal drinking water as a function of chemical composition

Marcussen, Helle, Bredie, Wender L.P., Stolzenbach, Sandra, Brüsch, Walter, Holm, Peter E., Hansen, Hans Chr. B.

Journal:

Food Research International

Year:

2013

Language:

english

File:

PDF, 625 KB

english, 2013

48

SENSORY-RHEOLOGICAL RELATIONSHIPS IN INSTANT HOT COCOA DRINKS

DITTE MARIE FOLKENBERG, WENDER L.P. BREDIE, MAGNI MARTENS

Journal:

Journal of Sensory Studies

Year:

1999

Language:

english

File:

PDF, 581 KB

english, 1999

49

Variety in snack servings as determinant for acceptance in school children

Bergamaschi, Valentina, Olsen, Annemarie, Laureati, Monica, Zangenberg, Sabine, Pagliarini, Ella, Bredie, Wender L.P.

Journal:

Year:

2015

Language:

english

File:

PDF, 675 KB

english, 2015

50

Situational appropriateness of beer is influenced by product familiarity

Giacalone, Davide, Frøst, Michael Bom, Bredie, Wender L.P., Pineau, Bénédicte, Hunter, Denise C., Paisley, Amy G., Beresford, Michelle K., Jaeger, Sara R.

Journal:

Food Quality and Preference

Year:

2015

Language:

english

File:

PDF, 1.44 MB

english, 2015

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