| 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 | 144 | 2018 |
| Performance of Flash Profile and Napping with and without training for describing small sensory differences in a model wine J Liu, MS Grønbeck, R Di Monaco, D Giacalone, WLP Bredie Food Quality and Preference 48, 41-49, 2016 | 82 | 2016 |
| Comparison of rapid descriptive sensory methodologies: Free-choice profiling, flash profile and modified flash profile J Liu, WLP Bredie, E Sherman, JF Harbertson, H Heymann Food Research International 106, 892-900, 2018 | 78 | 2018 |
| Influence of pre-fermentation treatments on wine volatile and sensory profile of the new disease tolerant cultivar Solaris S Zhang, MA Petersen, J Liu, TB Toldam-Andersen Molecules 20 (12), 21609-21625, 2015 | 62 | 2015 |
| Instrumental and sensory characterisation of Solaris white wines in Denmark J Liu, TB Toldam-Andersen, MA Petersen, S Zhang, N Arneborg, ... Food chemistry 166, 133-142, 2015 | 58 | 2015 |
| Exopeptidase treatment combined with Maillard reaction modification of protein hydrolysates derived from porcine muscle and plasma: Structure–taste relationship Y Fu, J Liu, W Zhang, SS Wæhrens, M Tøstesen, ET Hansen, WLP Bredie, ... Food Chemistry 306, 125613, 2020 | 54 | 2020 |
| Cross-cultural differences in lingual tactile acuity, taste sensitivity phenotypical markers, and preferred oral processing behaviors C Cattaneo, J Liu, AC Bech, E Pagliarini, WLP Bredie Food Quality and Preference 80, 103803, 2020 | 36 | 2020 |
| Protein hydrolysates of porcine hemoglobin and blood: Peptide characteristics in relation to taste attributes and formation of volatile compounds Y Fu, KH Bak, J Liu, C De Gobba, M Tøstesen, ET Hansen, MA Petersen, ... Food Research International 121, 28-38, 2019 | 33 | 2019 |
| Effect of sequential fermentations and grape cultivars on volatile compounds and sensory profiles of Danish wines J Liu, N Arneborg, TB Toldam‐Andersen, MA Petersen, WLP Bredie Journal of the Science of Food and Agriculture, 2017 | 33 | 2017 |
| Production of Taste Enhancers from Protein Hydrolysates of Porcine Hemoglobin and Meat Using Bacillus amyloliquefaciens γ-Glutamyltranspeptidase Q Li, J Liu, C De Gobba, L Zhang, WLP Bredie, R Lametsch Journal of Agricultural and Food Chemistry 68 (42), 11782-11789, 2020 | 27 | 2020 |
| Impact of sequential co-culture fermentations on flavour characters of Solaris wines J Liu, N Arneborg, TB Toldam-Andersen, S Zhang, MA Petersen, ... European Food Research and Technology 243 (3), 437-445, 2017 | 23 | 2017 |
| Perception and liking of yogurts with different degrees of granularity in relation to ethnicity, preferred oral processing and lingual tactile acuity J Liu, AC Bech, SS Waehrens, WLP Bredie Food Quality and Preference 90, 104158, 2021 | 21 | 2021 |
| A review on oral tactile sensitivity: Measurement techniques, influencing factors and its relation to food perception and preference J Liu, C Cattaneo, M Papavasileiou, L Methven, WLP Bredie Food Quality and Preference 100, 104624, 2022 | 19 | 2022 |
| The impact of tablecloth on consumers’ food perception in real-life eating situation J Liu, E Petit, AC Brit, A Giboreau Food Quality and Preference 71, 168-171, 2019 | 16 | 2019 |
| Flash Profile Method WLP Bredie, J Liu, C Dehlholm, H Heymann Descriptive Analysis in Sensory Evaluation, 2018 | 15 | 2018 |
| Stabilization of directly acidified protein drinks by single and mixed hydrocolloids—combining particle size, rheology, tribology, and sensory data J Liu, HL Pedersen, L Knarreborg, R Ipsen, WLP Bredie Food Science & Nutrition, 2020 | 14 | 2020 |
| Effects of γ-glutamylated hydrolysates from porcine hemoglobin and meat on kokumi enhancement and oxidative stability of emulsion-type sausages Q Li, J Liu, L Cao, L Zhang, WLP Bredie, J Otte, R Lametsch Food and Bioprocess Technology 15 (8), 1851-1865, 2022 | 11 | 2022 |
| Consumer perception and sensory properties of bakery products fortified with chicken protein for older adults J Liu, I Tetens, WLP Bredie International Journal of Gastronomy and Food Science 27, 100484, 2022 | 8 | 2022 |
| Comparison of manual and machine learning image processing approaches to determine fungiform papillae on the tongue C Cattaneo, J Liu, C Wang, E Pagliarini, J Sporring, WLP Bredie Scientific reports 10 (1), 18694, 2020 | 6 | 2020 |
| Understanding the relationship between umami taste sensitivity and genetics, food-related behavior, and nutrition Y Zhu, J Liu, Y Liu Current Opinion in Food Science 50, 100980, 2023 | 5 | 2023 |
Wender BredieProfessor of Sensory Science, University of Copenhagen在 food.ku.dk 的电子邮件经过验证
