Institut for Fødevarevidenskab (KU FOOD)

Michael Bom Frøst

Lektor

Design and Consumer Behavior
Rolighedsvej 26
1958 Frederiksberg C
- mbf@food.ku.dk
- https://food.ku.dk/
Telefon: +4535333207Mobil: +4525747546

ORCID: 0000-0002-0854-960X

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Accepteret/In press
Shifting from Information- to Experience-Based Climate Change Communication Increases Pro-Environmental Behavior Via Efficacy Beliefs
Plechatá, Adéla, Hielkema, Marijke Hiltje, Merkl, L. M., Makransky, Guido & Frøst, Michael Bom, 2024, (Accepteret/In press) I: Environmental Communication.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
Sensory, rheological and spectroscopic characterization of low-fat and non-fat cream cheese
Janhøj, T., Frøst, Michael Bom, Andersen, C. M., Viereck, Nanna, Ipsen, Richard & Edrud, S., 2006. 5 s.
Publikation: Konferencebidrag › Paper › Forskning
Udgivet
Sensory perception of fat in milk
Frøst, Michael Bom, Dijksterhuis, G. B. & Martens, M., 2001, I: Food Quality and Preference. 12, s. 327-336 10 s.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
Sensory measurement of dynamic flavour intensity in ice cream with different fat levels and flavourings
Frøst, Michael Bom, Heymann, H., Bredie, Wender, Dijksterhuis, G. B. & Martens, M., 2005, I: Food Quality and Preference. 16, 4, s. 305-314 10 s.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
Sensory characterization of conifer-based extracts in a culinary use perspective
Girard, F., Boumail, A., Tanaka, K., Frøst, Michael Bom, Turgeon, S. & Perreault, V., 10 aug. 2021. 1 s.
Publikation: Konferencebidrag › Poster › Forskning › fagfællebedømt
Udgivet
Sensory and rheological characterization of low-fat stirred yogurt
Janhøj, T., Petersen, C. B., Frøst, Michael Bom & Ipsen, Richard, 2006, I: Journal of Texture Studies. 3, 37, s. 276-299 24 s.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
Sensory and rheological characterization of acidified milk drinks
Janhøj, T., Frøst, Michael Bom & Ipsen, Richard, 2008, I: Food Hydrocolloids. 22, 5, s. 798-806 9 s.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
Sensory and instrumental characterization of low-fat and non-fat cream cheese
Janhøj, T. V., Frøst, Michael Bom, Prinz, J. & Ipsen, Richard, 2009, I: International Journal of Food Properties. 12, 1, s. 211-227 17 s.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
Sensory analysis with culinary professionals, master brewers and small primary producers - applications, developments and insights from use of fast projective methods in the real world of experimentation and small-scale production
Frøst, Michael Bom, Giacalone, D. & Rasmussen, K., 2014.
Publikation: Konferencebidrag › Konferenceabstrakt til konference › Forskning
Udgivet
Sensoriske oplevelser under måltider hos patienter i ernæringsrisiko
Sorensen, J. M., Holm, Lotte, Frøst, Michael Bom & Kondrup, J., 2009, 18. årsmøde i klinisk ernæring: Århus, 2009. 1 s.
Publikation: Bidrag til bog/antologi/rapport › Konferenceabstrakt i proceedings › Forskning
Udgivet
Selection of a subset of variables: minimisation of procrustes loss between a subset and the full set
Dijksterhuis, G. B., Frøst, Michael Bom & Byrne, D. V., 2002, I: Food Quality and Preference. 13, 2, s. 89-97 9 s.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
School children cooking and eating insects as part of a teaching program – Effects of cooking, insect type, tasting order and food neophobia on hedonic response
Chow, Ching Yue, Riantiningtyas, Reisya Rizki, Sørensen, Helle & Frøst, Michael Bom, 2021, I: Food Quality and Preference. 87, 6 s., 104027.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
Reported Changes in Dietary Habits During the COVID-19 Lockdown in the Danish Population: The Danish COVIDiet Study
Giacalone, D., Frøst, Michael Bom & Rodríguez-Pérez, C., 2020, I: Frontiers in Nutrition. 7, 8 s., 592112.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
Relationship between visual sensory properties and surface images in plain yoghurts and cream cheese
Johansen, S. M. B., Laugesen, J. L., Janhøj, T., Ipsen, Richard & Frøst, Michael Bom, 2005, Programme. Levnedsmiddelcentret, s. 1 1 s.
Publikation: Bidrag til bog/antologi/rapport › Konferenceabstrakt i proceedings › Forskning
Udgivet
Project presentation: Molecular gastronomy - the scientific study of deliciousness and its physical and chemical basis
Frøst, Michael Bom & Skibsted, Leif Horsfelt, 2007. 1 s.
Publikation: Konferencebidrag › Poster › Forskning
Udgivet
Product information affects perception of sensory, collative properties and elicited emotions of Indonesian tempe
Fibri, D. L. N. & Frøst, Michael Bom, 2016. 2 s.
Publikation: Konferencebidrag › Poster › Formidling
Udgivet
Preliminary study of the effect of knowledge and sensory expertise on liking for red wines
Frøst, Michael Bom & Noble, A. C., 2002, I: American Journal of Enology and Viticulture. 53, 4, s. 275-284 10 s.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
Prediction of sensory properties of low-fat yoghurt and cream cheese from surface images
Johansen, S. M. B., Laugesen, J. L., Janhøj, T., Ipsen, Richard & Frøst, Michael Bom, 2007, I: Food Quality and Preference. 19, 2, s. 232-246 15 s.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
Play with Your Food and Cook It! Tactile Play with Fish as a Way of Promoting Acceptance of Fish in 11- to 13-Year-Old Children in a School Setting: A Qualitative Study
Højer, R., Wistoft, K. & Frøst, Michael Bom, 2020, I: Nutrients. 12, 10, 23 s., 3180.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
Place-based taste: geography as a starting point for deliciousness
Evans, J. D., Flore, R., Pedersen, J. A. & Frøst, Michael Bom, 2015, I: Flavour (London). 4, 6 s., 7.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
Physicochemical characterization of sous vide cooked squid (Loligo forbesii and Loligo vulgaris) and the relationship to selected sensory properties and hedonic response
Schmidt, C. V., Plankensteiner, L., Faxholm, P. L., Olsen, Karsten, Mouritsen, Ole G. & Frøst, Michael Bom, 2021, I: International Journal of Gastronomy and Food Science. 23, 11 s., 100298.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
Perception and description of premium beers by panels with different degrees of product expertise
Giacalone, D., Ribeiro, L. M. & Frøst, Michael Bom, 2012. 1 s.
Publikation: Konferencebidrag › Poster › Forskning
Udgivet
Perception and description of premium beers by panels with different degrees of product expertise
Giacalone, D., Ribeiro, L. M. & Frøst, Michael Bom, 2016, I: Beverages. 2, 1, 11 s., 5.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
On Eating Insects: Essays, Stories and Recipes
Evans, J. D., Flore, R. & Frøst, Michael Bom, 2017, London: Phaidon Press. 336 s.
Publikation: Bog/antologi/afhandling/rapport › Bog › Forskning › fagfællebedømt
Udgivet
Odour-induced umami – Olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions
Frøst, Michael Bom, Hartmann, A., Petersen, Mikael Agerlin, Duelund, L. & Mouritsen, Ole G., 2021, I: International Journal of Gastronomy and Food Science. 25, 10 s., 100363.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

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ID: 4240474

Institut for Fødevarevidenskab

Michael Bom Frøst

Design and Consumer Behavior

Shifting from Information- to Experience-Based Climate Change Communication Increases Pro-Environmental Behavior Via Efficacy Beliefs

Sensory, rheological and spectroscopic characterization of low-fat and non-fat cream cheese

Sensory perception of fat in milk

Sensory measurement of dynamic flavour intensity in ice cream with different fat levels and flavourings

Sensory characterization of conifer-based extracts in a culinary use perspective

Sensory and rheological characterization of low-fat stirred yogurt

Sensory and rheological characterization of acidified milk drinks

Sensory and instrumental characterization of low-fat and non-fat cream cheese

Sensory analysis with culinary professionals, master brewers and small primary producers - applications, developments and insights from use of fast projective methods in the real world of experimentation and small-scale production

Sensoriske oplevelser under måltider hos patienter i ernæringsrisiko

Selection of a subset of variables: minimisation of procrustes loss between a subset and the full set

School children cooking and eating insects as part of a teaching program – Effects of cooking, insect type, tasting order and food neophobia on hedonic response

Reported Changes in Dietary Habits During the COVID-19 Lockdown in the Danish Population: The Danish COVIDiet Study

Relationship between visual sensory properties and surface images in plain yoghurts and cream cheese

Project presentation: Molecular gastronomy - the scientific study of deliciousness and its physical and chemical basis

Product information affects perception of sensory, collative properties and elicited emotions of Indonesian tempe

Preliminary study of the effect of knowledge and sensory expertise on liking for red wines

Prediction of sensory properties of low-fat yoghurt and cream cheese from surface images

Play with Your Food and Cook It! Tactile Play with Fish as a Way of Promoting Acceptance of Fish in 11- to 13-Year-Old Children in a School Setting: A Qualitative Study

Place-based taste: geography as a starting point for deliciousness

Physicochemical characterization of sous vide cooked squid (Loligo forbesii and Loligo vulgaris) and the relationship to selected sensory properties and hedonic response

Perception and description of premium beers by panels with different degrees of product expertise

Perception and description of premium beers by panels with different degrees of product expertise

On Eating Insects: Essays, Stories and Recipes

Odour-induced umami – Olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions

Flest downloads

Comparison of three fast sensory profiling methods, check-all-that-apply (CACT), CACT with intensity rating, and Napping to study consumers' perception of eight beers

Perception and description of premium beers by panels with different degrees of product expertise

Stimulus collative properties and their importance for consumer liking: a case study with novel beers