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Food Research International (Ottawa, Ont.)|February 14, 2018
Flavor profiling of apple ciders from the UK and Scandinavian regionZihan Qin, Mikael A Petersen, Wender L P Bredie
Food Science & Nutrition|February 5, 2025
Investigating the Effect of Maltodextrins and Degree of Polymerization on Individual Complex Carbohydrate Taste SensitivityClaudia Hartley, Russell S J Keast, Wender L P Bredie
Appetite|December 3, 2013
Quinine sensitivity influences the acceptance of sea-buckthorn and grapefruit juices in 9- to 11-year-old childrenDitte Hartvig, Helene Hausner, Karin Wendin, et al.
Nutrients|August 4, 2018
Sensory-Driven Development of Protein-Enriched Rye Bread and Cream Cheese for the Nutritional Demands of Older AdultsXiao Song, Federico J A Perez-Cueto, Wender L P Bredie
Food Research International (Ottawa, Ont.)|June 28, 2022
Willingness to replace animal-based products with pulses among consumers in different European countriesKatharina Henn, Søren Bøye Olsen, Hannelore Goddyn, et al.
Foods (Basel, Switzerland)|July 11, 2023
Food Desires and Hedonic Discrimination in Virtual Reality Varying in Product-Context Appropriateness among Older ConsumersXiao Song, Federico J A Pérez-Cueto, Wender L P Bredie
Journal of Agricultural and Food Chemistry|February 21, 2002
Effect of temperature and pH on the generation of flavor volatiles in extrusion cooking of wheat flourWender L P Bredie, Donald S Mottram, Robin C E Guy
Meat Science|November 9, 2011
Comparison of glucose, glucose 6-phosphate, ribose, and mannose as flavour precursors in pork; the effect of monosaccharide addition on flavour generationLene Meinert, Annette Schäfer, Charlotte Bjergegaard, et al.
Food Research International (Ottawa, Ont.)|March 28, 2018
Comparison of rapid descriptive sensory methodologies: Free-Choice Profiling, Flash Profile and modified Flash ProfileJing Liu, Wender L P Bredie, Emma Sherman, et al.
Food Science & Nutrition|December 14, 2020
Stabilization of directly acidified protein drinks by single and mixed hydrocolloids-combining particle size, rheology, tribology, and sensory dataJing Liu, Heidi Liva Pedersen, Lisbeth Knarreborg, et al.
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