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Food & Nutrition Research|May 1, 2012
Acceptance of Nordic snack bars in children aged 8-11 yearsAnna Holmer, Helene Hausner, Helene C Reinbach, et al.
Brain and Cognition|December 5, 2002
Gender and handedness effects on hedonicity of laterally presented odoursGarmt B Dijksterhuis, Per Møller, Wender L P Bredie, et al.
Physiology & Behavior|June 24, 2008
Differential transfer of dietary flavour compounds into human breast milkHelene Hausner, Wender L P Bredie, Christian Mølgaard, et al.
Food Chemistry|April 7, 2018
Structural characteristics of low bitter and high umami protein hydrolysates prepared from bovine muscle and porcine plasmaYu Fu, Jing Liu, Erik T Hansen, et al.
Meat Science|April 29, 2014
A comparative study of beef quality after ageing longissimus muscle using a dry ageing bag, traditional dry ageing or vacuum package ageingXin Li, Jakub Babol, Wender L P Bredie, et al.
Food Research International (Ottawa, Ont.)|February 10, 2019
Desires for beverages and liking of skin care product odors in imaginative and immersive virtual reality beach contextsIda Ninett Skovgaard K Andersen, Alexandra A Kraus, Christian Ritz, et al.
Appetite|August 16, 2015
Variety in snack servings as determinant for acceptance in school childrenValentina Bergamaschi, Annemarie Olsen, Monica Laureati, et al.
Scientific Reports|October 30, 2020
Comparison of manual and machine learning image processing approaches to determine fungiform papillae on the tongueCamilla Cattaneo, Jing Liu, Chenhao Wang, et al.
Meat Science|November 9, 2011
Chemical and sensory characterisation of pan-fried pork flavour: Interactions between raw meat quality, ageing and frying temperatureLene Meinert, Lene T Andersen, Wender L P Bredie, et al.
Appetite|March 4, 2014
Stimulus collative properties and consumers' flavor preferencesDavide Giacalone, Mette Duerlund, Jannie Bøegh-Petersen, et al.
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