Physicochemical and sensory characterization of Cheddar cheese with variable NaCl levels and equal moisture content von Møller, K.K., Rattray, F.P., Bredie, W.L.P., Høier, E., Ardö, Y.

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Cayenne pepper in a meal: Effect of oral heat on feelings of appetite, sensory specific desires and well-being von Andersen, B.V., Byrne, D.V., Bredie, W.L.P., Møller, P.

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Sensory profiles of cooked grains from wheat species and varieties von Starr, G., Bredie, W.L.P., Hansen, Å.S.

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An investigation into between-meal food desires among hospitalised haematological cancer patients von Okkels, S.L, Bredie, W.L.P, Klausen, T.W, Beck, A.M

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Aroma of wheat porridge and bread-crumb is influenced by the wheat variety von Starr, G., Hansen, Å.S., Petersen, M.A., Bredie, W.L.P.

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Oxidative Stability of Milk Influenced by Fatty Acids, Antioxidants, and Copper Derived from Feed von Havemose, M.S., Weisbjerg, M.R., Bredie, W.L.P., Poulsen, H.D., Nielsen, J.H.

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Interactions between oral burn, meat flavor and texture in chili spiced pork patties evaluated by time-intensity von Reinbach, H.C., Meinert, L., Ballabio, D., Aaslyng, M.D., Bredie, W.L.P., Olsen, K., Møller, P.

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Measurement of volatile oxidation products from milk using solvent-assisted flavour evaporation and solid phase microextraction von Havemose, M.S., Justesen, P., Bredie, W.L.P., Nielsen, J.H.

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Univariate and multivariate modelling of flavour release in chewing gum using time-intensity: a comparison of data analytical methods von Ovejero-López, I., Bro, R., Bredie, W.L.P.

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Sensory quality of drinking water produced by reverse osmosis membrane filtration followed by remineralisation von Vingerhoeds, Monique H., Nijenhuis-de Vries, Mariska A., Ruepert, Nienke, van der Laan, Harmen, Bredie, Wender L.P., Kremer, Stefanie

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Best–worst scaling: An introduction and initial comparison with monadic rating for preference elicitation with food products von Jaeger, Sara R., Jørgensen, Anne S., Aaslyng, Margit D., Bredie, Wender L.P.

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Do facial reactions add new dimensions to measuring sensory responses to basic tastes? von Wendin, Karin, Allesen-Holm, Bodil H., Bredie, Wender L.P.

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Effects of repeated exposure on acceptance of initially disliked and liked Nordic snack bars in 9–11 year-old children von Hausner, Helene, Hartvig, Ditte L, Reinbach, Helene C, Wendin, Karin, Bredie, Wender L.P

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Chemical and sensory characterisation of pan-fried pork flavour: Interactions between raw meat quality, ageing and frying temperature von Meinert, Lene, Andersen, Lene T., Bredie, Wender L.P., Bjergegaard, Charlotte, Aaslyng, Margit D.

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The impact of sensory quality of pork on consumer preference von Aaslyng, Margit D., Oksama, Marjatta, Olsen, Eli V., Bejerholm, Camilla, Baltzer, Maiken, Andersen, Grethe, Bredie, Wender L.P., Byrne, Derek V., Gabrielsen, Gorm

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Sensory Characterisation of the Aromas Generated in Extruded Maize and Wheat Flour von Bredie, W.L.P., Mottram, D.S., Hassell, G.M., Guy, R.C.E.

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Training of a sensory panel and profiling of winter hardy and coloured carrot genotypes von Kreutzmann, Stine, Thybo, Anette K., Bredie, Wender L.P.

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Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat von Byrne, D.V, Bredie, W.L.P, Mottram, D.S, Martens, M

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Sensory measurement of dynamic flavour intensity in ice cream with different fat levels and flavourings von Frøst, Michael Bom, Heymann, Hildegarde, Bredie, Wender L.P., Dijksterhuis, Garmt B., Martens, Magni

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Aroma Characteristics of Extruded Wheat Flour and Wheat Starch Containing Added Cysteine and Reducing Sugars von Bredie, W.L.P., Hassell, G.M., Guy, R.C.E., Mottram, D.S.

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