Author

Wender L.P. Bredie

University of CopenhagenORCID 0000-0001-5145-4131Unclaimed ORCID profile · follow to get notified of new preprints

Biology Disciplines

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Microbiology· 1 Plant Biology· 1

Signature Assays, Organisms & Methods

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Approach:experimental assay· 1 Research Focus:metabolism & bioenergetics· 1 Assay:metabolomics· 1 Organism:plant (other)· 1 Approach:statistical model· 1

Frequent Co-Authors

Andrea Bononad-OlmoiD· 1 shared Anne GraveseniD· 1 shared Arendse Maria Toft· 1 shared Barbara Ann HalkieriD· 1 shared Charlotta TurneriD· 1 shared Christoph CrocolliD· 1 shared Deyang XuiD· 1 shared Dragana Stanojevic· 1 shared

Activity by Year

2026-2026 · peak 2/yr

Co-Author Collaboration Network

10 top collaborators · 20 mutual co-author links

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1 shared paperPlant Biology

Andrea Bononad-OlmoORCID

Mutual co-authors in cluster

Author profile →

2 papers

Recent·Most cited

Fermentation of the Edible Brown Seaweed Alaria esculenta by Lactiplantibacillus plantarum affects nutritional prfile and the content of potentially toxic elements.

Supansa Y. Westman, Thamani Freedom Gondo, Madeleine Jönsson, Maren Sæther, Jon Funderud, Wender L.P. Bredie, Lilia Ahrné, Olof Böök, Dragana Stanojevic, Anne Gravesen, Charlotta Turner, Eva Nordberg Karlsson

This study investigates how Lactiplantibacillus plantarum fermentation alters the nutritional profile and toxic element content of Alaria esculenta.

Future Foods · Aug 14, 2026Peer-reviewedMicrobiology

Utilizing raw rapeseed press cake in foods: A case study on sensory quality and profile of selected bitter compounds in snack bars

Jonean Thorsen, Andrea Bononad-Olmo, Arendse Maria Toft, Niels Christian Holm Sanden, Kwadwo Gyapong Agyenim‐Boateng, Michal Poborsky, Christoph Crocoll, Barbara Ann Halkier, Wender L.P. Bredie, Deyang Xu

This study evaluates how adding raw rapeseed press cake to snack bars affects sensory qualities and identifies bitter compounds responsible for the taste.

bioRxiv · Mar 25, 2026 · PreprintPlant Biology