Bredie WLP - Search Results

1

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

Henn K, Reinbach HC, Olsen SB, Aaslyng MD, Laugesen SMB, Bredie WLP. Henn K, et al. Among authors: bredie wlp. J Food Sci. 2023 Mar;88(3):1144-1158. doi: 10.1111/1750-3841.16471. Epub 2023 Jan 27. J Food Sci. 2023. PMID: 36704893

2

Effects of repeated exposure on acceptance of initially disliked and liked Nordic snack bars in 9-11 year-old children.

Hausner H, Hartvig DL, Reinbach HC, Wendin K, Bredie WL. Hausner H, et al. Clin Nutr. 2012 Feb;31(1):137-43. doi: 10.1016/j.clnu.2011.08.003. Epub 2011 Aug 24. Clin Nutr. 2012. PMID: 21868139

3

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

Meinert L, Andersen LT, Bredie WL, Bjergegaard C, Aaslyng MD. Meinert L, et al. Meat Sci. 2007 Feb;75(2):229-42. doi: 10.1016/j.meatsci.2006.07.004. Epub 2006 Aug 28. Meat Sci. 2007. PMID: 22063654

4

Flavour development in pork. Influence of flavour precursor concentrations in longissimus dorsi from pigs with different raw meat qualities.

Meinert L, Tikk K, Tikk M, Brockhoff PB, Bredie WL, Bjergegaard C, Aaslyng MD. Meinert L, et al. Meat Sci. 2009 Jan;81(1):255-62. doi: 10.1016/j.meatsci.2008.07.031. Epub 2008 Aug 15. Meat Sci. 2009. PMID: 22063992

5

The impact of sensory quality of pork on consumer preference.

Aaslyng MD, Oksama M, Olsen EV, Bejerholm C, Baltzer M, Andersen G, Bredie WL, Byrne DV, Gabrielsen G. Aaslyng MD, et al. Meat Sci. 2007 May;76(1):61-73. doi: 10.1016/j.meatsci.2006.10.014. Epub 2007 Jan 25. Meat Sci. 2007. PMID: 22064192

6

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

Meinert L, Schäfer A, Bjergegaard C, Aaslyng MD, Bredie WL. Meinert L, et al. Meat Sci. 2009 Mar;81(3):419-25. doi: 10.1016/j.meatsci.2008.08.018. Epub 2008 Sep 19. Meat Sci. 2009. PMID: 22064277

7

Acceptance of Nordic snack bars in children aged 8-11 years.

Holmer A, Hausner H, Reinbach HC, Bredie WL, Wendin K. Holmer A, et al. Food Nutr Res. 2012;56. doi: 10.3402/fnr.v56i0.10484. Epub 2012 Apr 24. Food Nutr Res. 2012. PMID: 22545034 Free PMC article.

8

Flavour stability of sterilised chickpeas stored in pouches.

Noordraven LEC, Petersen MA, Van Loey AM, Bredie WLP. Noordraven LEC, et al. Among authors: bredie wlp. Curr Res Food Sci. 2021 Oct 30;4:773-783. doi: 10.1016/j.crfs.2021.10.011. eCollection 2021. Curr Res Food Sci. 2021. PMID: 34786560 Free PMC article.

9

Willingness to replace animal-based products with pulses among consumers in different European countries.

Henn K, Bøye Olsen S, Goddyn H, Bredie WLP. Henn K, et al. Among authors: bredie wlp. Food Res Int. 2022 Jul;157:111403. doi: 10.1016/j.foodres.2022.111403. Epub 2022 May 26. Food Res Int. 2022. PMID: 35761657 Free article.

10

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

Chow CY, Skouw S, Bech AC, Olsen A, Bredie WLP. Chow CY, et al. Among authors: bredie wlp. Crit Rev Food Sci Nutr. 2024;64(12):3861-3879. doi: 10.1080/10408398.2022.2136619. Epub 2022 Oct 27. Crit Rev Food Sci Nutr. 2024. PMID: 36300653 Review.

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