| Molecular gastronomy: a new emerging scientific discipline P Barham, LH Skibsted, WLP Bredie, M Bom Frøst, P Møller, J Risbo, ... Chemical reviews 110 (4), 2313-2365, 2010 | 250 | 2010 |
| Rapid descriptive sensory methods–comparison of free multiple sorting, partial napping, napping, flash profiling and conventional profiling C Dehlholm, PB Brockhoff, L Meinert, MD Aaslyng, WLP Bredie Food Quality and Preference 26 (2), 267-277, 2012 | 234 | 2012 |
| Comparison of three sensory profiling methods based on consumer perception: CATA, CATA with intensity and Napping® HC Reinbach, D Giacalone, LM Ribeiro, WLP Bredie, MB Frøst Food Quality and Preference 32, 160-166, 2014 | 233 | 2014 |
| FGF21 is a sugar-induced hormone associated with sweet intake and preference in humans S Søberg, CH Sandholt, NZ Jespersen, U Toft, AL Madsen, ... Cell metabolism 25 (5), 1045-1053. e6, 2017 | 216 | 2017 |
| Influence of feeding different types of roughage on the oxidative stability of milk MS Havemose, MR Weisbjerg, WLP Bredie, JH Nielsen International Dairy Journal 14 (7), 563-570, 2004 | 207 | 2004 |
| Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat DV Byrne, WLP Bredie, DS Mottram, M Martens Meat Science 61 (2), 127-139, 2002 | 167 | 2002 |
| Best–worst scaling: An introduction and initial comparison with monadic rating for preference elicitation with food products SR Jaeger, AS Jørgensen, MD Aaslyng, WLP Bredie Food Quality and Preference 19 (6), 579-588, 2008 | 160 | 2008 |
| Oxidative stability of milk influenced by fatty acids, antioxidants, and copper derived from feed MS Havemose, MR Weisbjerg, WLP Bredie, HD Poulsen, JH Nielsen Journal of Dairy Science 89 (6), 1970-1980, 2006 | 160 | 2006 |
| The impact of sensory quality of pork on consumer preference MD Aaslyng, M Oksama, EV Olsen, C Bejerholm, M Baltzer, G Andersen, ... Meat Science 76 (1), 61-73, 2007 | 148 | 2007 |
| Differential transfer of dietary flavour compounds into human breast milk H Hausner, WLP Bredie, C Mølgaard, MA Petersen, P Møller Physiology & Behavior 95 (1-2), 118-124, 2008 | 142 | 2008 |
| Structural characteristics of low bitter and high umami protein hydrolysates prepared from bovine muscle and porcine plasma Y Fu, J Liu, ET Hansen, WLP Bredie, R Lametsch Food Chemistry 257, 163-171, 2018 | 138 | 2018 |
| A comparative study of beef quality after ageing longissimus muscle using a dry ageing bag, traditional dry ageing or vacuum package ageing X Li, J Babol, WLP Bredie, B Nielsen, J Tománková, K Lundström Meat Science 97 (4), 433-442, 2014 | 131 | 2014 |
| Chemical and sensory characterisation of pan-fried pork flavour: Interactions between raw meat quality, ageing and frying temperature L Meinert, LT Andersen, WLP Bredie, C Bjergegaard, MD Aaslyng Meat Science 75 (2), 229-242, 2007 | 128 | 2007 |
| Aroma volatiles generated during extrusion cooking of maize flour WLP Bredie, DS Mottram, RCE Guy Journal of Agricultural and Food Chemistry 46 (4), 1479-1487, 1998 | 117 | 1998 |
| Descriptive analysis in sensory evaluation SE Kemp, J Hort, T Hollowood John Wiley & Sons, 2018 | 114 | 2018 |
| Situational appropriateness of beer is influenced by product familiarity D Giacalone, MB Frøst, WLP Bredie, B Pineau, DC Hunter, AG Paisley, ... Food Quality and Preference 39, 16-27, 2015 | 114 | 2015 |
| Sensory and chemical analysis of cooked porcine meat patties in relation to warmed-over flavour and pre-slaughter stress DV Byrne, WLP Bredie, LS Bak, G Bertelsen, H Martens, M Martens Meat Science 59 (3), 229-249, 2001 | 109 | 2001 |
| Health and quality of life in an aging population–Food and beyond D Giacalone, K Wendin, S Kremer, MB Frøst, WLP Bredie, V Olsson, ... Food quality and preference 47, 166-170, 2016 | 106 | 2016 |
| Sensory measurement of dynamic flavour intensity in ice cream with different fat levels and flavourings MB Frøst, H Heymann, WLP Bredie, GB Dijksterhuis, M Martens Food Quality and Preference 16 (4), 305-314, 2005 | 105 | 2005 |
| Comparison of glucose, glucose 6-phosphate, ribose, and mannose as flavour precursors in pork; the effect of monosaccharide addition on flavour generation L Meinert, A Schäfer, C Bjergegaard, MD Aaslyng, WLP Bredie Meat Science 81 (3), 419-425, 2009 | 103 | 2009 |
Jing LiuScientist at CarlsbergVerified email at carlsberg.com
