Wender Bredie

Københavns Universitet

Denmark

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Professors in Food Science

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Articles (19)

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2025

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2023

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2023

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2023

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2022

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2022

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2022

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2022

Collaborators (18)

Annemarie Olsen

Professor

University of Copenhagen

DENMARK

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Amelia Carr

Lecturer

Deakin University

AUSTRALIA

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Helene Christine Reinbach

Københavns Universitet

DENMARK

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Katharina Henn

Københavns Universitet

DENMARK

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Lars Ängquist

Københavns Universitet

DENMARK

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Russell Keast

Professor

Deakin University

AUSTRALIA

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Morten Arendt Rasmussen

Københavns Universitet

DENMARK

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Spencer Roberts

Deakin University

AUSTRALIA

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Karin Wendin

Professor

Hogskolan Kristianstad

SWEDEN

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Ching Yue Chow

Københavns Universitet

DENMARK

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Federico José Armando Perez Cueto Eulert

Professor

Umeå Universitet

SWEDEN

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Søren Olsen

Professor

University of Copenhagen

DENMARK

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Hans Jörg Limbach

Full Professor

Adolphe Merkle Institute

SWITZERLAND

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Florence Carrouel

Université Claude Bernard Lyon 1

FRANCE

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Sandra Stolzenbach Wæhrens

Technical University of Denmark

DENMARK

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Catherine Georgina Russell

Senior Lecturer

Deakin University

AUSTRALIA

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Sarah Forsberg

Lecturer

Kristianstad University

SWEDEN

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Niels Grarup

Københavns Universitet

DENMARK

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Wender Bredie

Research Interests

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Articles (19)

A Genome-Wide Association Study of Taste Liking in the Danish Population

Investigating the Effect of Maltodextrins and Degree of Polymerization on Individual Complex Carbohydrate Taste Sensitivity

Sensory and physical characterization of cream cheese and baobab spreads containing seaweed (Alaria esculenta) and effect of LAB fermentation on consumer acceptance

Investigating the hydrolysis of complex carbohydrates with salivary α-amylase

Investigating Taste Perception of Maltodextrins Using Lactisole and Acarbose

Influence of changing dentition on food texture preferences and perception of eating difficulty in Australian children

Oral size perception and texture preferences for particle‐containing foods in children aged 5–12

Designing gel coatings for oral soft perception of fiber particles

A review of assessment methods for measuring individual differences in oral somatosensory perception

Layered food designs to create appetizing desserts: A proof-of-concept study

Evaluation of a sensory and cognitive online training tool for odor recognition in professional coffee tasters

Health versus environmental benefits: Does additional information influence consumer acceptance of pulse‐based spreads?

Oral Somatosensory Alterations in Head and Neck Cancer Patients—An Overview of the Evidence and Causes

A forced-choice pictographic method to measure food texture preferences among schoolchildren

Familiarity and identification of everyday food odors in older adults and their influence on hedonic liking

A review on children’s oral texture perception and preferences in foods

Sensory preferences and requirements amongst Swedish older adults with motoric eating difficulties

Food Desires and Hedonic Discrimination in Virtual Reality Varying in Product–Context Appropriateness among Older Consumers

Maltodextrin-Based Carbohydrate Oral Rinsing and Exercise Performance: Systematic Review and Meta-Analysis

Collaborators (18)

Annemarie Olsen

Amelia Carr

Helene Christine Reinbach

Katharina Henn

Lars Ängquist

Russell Keast

Morten Arendt Rasmussen

Spencer Roberts

Karin Wendin

Ching Yue Chow

Federico José Armando Perez Cueto Eulert

Søren Olsen

Hans Jörg Limbach

Florence Carrouel

Sandra Stolzenbach Wæhrens

Catherine Georgina Russell

Sarah Forsberg

Niels Grarup

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