Michael Bom Frøst

Michael Bom Frøst

Lektor

ORCID: 0000-0002-0854-960X

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  1. 2005
  2. Udgivet

    Consumer attitudes to health and pleasure - survey data studied by PLSR

    Martens, M., Frøst, Michael Bom & Martens, H. A., 2005, PLS and related methods: Proceedings of the PLS'05 international symposium. Aluja, T., Casanovas, J., Vinzi, V. E., Morineau, A. & Tenenhaus, M. (red.). SPAD, s. 431-437 7 s.

    Publikation: Bidrag til bog/antologi/rapport › Konferencebidrag i proceedings › Forskning

  3. 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

  4. Udgivet

    Training and education in sensory and consumer science: workshop 5

    Frøst, Michael Bom, Delwiche, J. F., Beckley, J. H. & Bredie, Wender, 2005, Ikke angivet. Elsevier, s. 1 1 s.

    Publikation: Bidrag til bog/antologi/rapport › Konferenceabstrakt i proceedings › Forskning

  5. 2006
  6. 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

  7. Udgivet

    Understanding creaminess

    Frøst, Michael Bom & Janhøj, T., 2006, Scientific and technological challenges in fermented milk. s. 65-66 2 s.

    Publikation: Bidrag til bog/antologi/rapport › Konferenceabstrakt i proceedings › Forskning

  8. 2007
  9. Udgivet

    Influence of label information on purchase intent for wines - analysed by con-joint analysis and L-PLSR

    Mielby, L. H., Frøst, Michael Bom & Heymann, H., 2007. 1 s.

    Publikation: Konferencebidrag › Konferenceabstrakt til konference › Forskning

  10. Udgivet

    Lowfat dairy products - microstructure, sensory properties and consumer perception

    Frøst, Michael Bom, Janhøj, T. & Ipsen, Richard, 2007. 1 s.

    Publikation: Konferencebidrag › Poster › Forskning

  11. Udgivet

    Molecular gastronomy: measuring the meal experience

    Frøst, Michael Bom, 2007. 1 s.

    Publikation: Konferencebidrag › Konferenceabstrakt til konference › Forskning

  12. Udgivet

    Molecular gastronomy: cooking of meat

    Mortensen, L. M., Frøst, Michael Bom, Risbo, Jens & Skibsted, Leif Horsfelt, 2007. 1 s.

    Publikation: Konferencebidrag › Poster › Forskning

  13. Udgivet

    Molecular gastronomy: cooking of meat

    Mortensen, L. M., Frøst, Michael Bom, Risbo, Jens & Skibsted, Leif Horsfelt, 2007. 1 s.

    Publikation: Konferencebidrag › Poster › Forskning

  14. Udgivet

    Molecular gastronomy - cooking of beef broth

    Snitkjær, P., Frøst, Michael Bom, Risbo, Jens & Skibsted, Leif Horsfelt, 2007. 1 s.

    Publikation: Konferencebidrag › Poster › Forskning

  15. Udgivet

    Molecular gastronomy - cooking of beef broth

    Snitkjær, P., Frøst, Michael Bom, Risbo, Jens & Skibsted, Leif Horsfelt, 2007. 1 s.

    Publikation: Konferencebidrag › Poster › Forskning

  16. 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

  17. Udgivet

    The structure dimension of sensory perception in fermented milks

    Knudsen, L. B. & Frøst, Michael Bom, 2007. 1 s.

    Publikation: Konferencebidrag › Konferenceabstrakt til konference › Forskning

  18. 2009
  19. Udgivet

    Food sensory issues in nutritional risk patients: an observational, interview-based study

    Sorensen, J. M., Holm, Lotte, Frøst, Michael Bom & Kondrup, J., 2009, I: Clinical Nutrition Supplements. 4, 2, s. 91 1 s.

    Publikation: Bidrag til tidsskrift › Konferenceabstrakt i tidsskrift › Forskning

  20. Udgivet

    Gravy reduces the flavour and odour of cauliflower, broccoli and potatoes

    Meinert, L., Frøst, Michael Bom, Bejerbolm, C., Schäfer, A. & Aaslyng, M. D., 2009, Delegate manual: 8th Pangborn Sensory Science Symposium. 2 s.

    Publikation: Bidrag til bog/antologi/rapport › Konferenceabstrakt i proceedings › Forskning

  21. 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

  22. Udgivet

    Taste sensitivity and preferences in Danish school children

    Allesen-Holm, Bodil Helene, Frøst, Michael Bom & Bredie, Wender, 2009, Delegate manual: 8th Pangborn Sensory Science Symposium. 1 s.

    Publikation: Bidrag til bog/antologi/rapport › Konferenceabstrakt i proceedings › Forskning

  23. 2011
  24. Udgivet

    All in One test (Al1) – Expanding the Boundaries of Consumer Studies

    Giacalone, D., Bredie, Wender & Frøst, Michael Bom, 2011.

    Publikation: Konferencebidrag › Poster › Forskning › fagfællebedømt

  25. Udgivet

    Collative properties elicited emotions and their relationships to liking in high-end restaurant dishes

    Frøst, Michael Bom & Mortensen, L. M., 2011.

    Publikation: Konferencebidrag › Konferenceabstrakt til konference › Forskning › fagfællebedømt

  26. Udgivet

    Consumer-based product profiling: Application of partial napping for sensory characterisation of Danish Beers

    Giacalone, D., Ribeiro, L., Bredie, Wender & Frøst, Michael Bom, 2011.

    Publikation: Konferencebidrag › Poster › Forskning › fagfællebedømt

  27. Udgivet

    Cross-cultural differences between South Koreans and Danes in perceived creaminess and hedonic response for six dairy-based drinks

    Frøst, Michael Bom, Prescott, J. & Kim, K., 2011.

    Publikation: Konferencebidrag › Konferenceabstrakt til konference › Forskning › fagfællebedømt

  28. Udgivet

    Using PLS-Regression for verification of product differences and important variables in a consumer sensory profile obtained by a check-all-that-apply (CATA) technique

    Frøst, Michael Bom & Giacalone, D., 2011.

    Publikation: Konferencebidrag › Poster › Forskning › fagfællebedømt

  29. 2012
  30. Udgivet

    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

    Reinbach, Helene Christine, Giacalone, D., Ribeiro, L. M., Bredie, Wender & Frøst, Michael Bom, 2012. 1 s.

    Publikation: Konferencebidrag › Konferenceabstrakt til konference › Forskning

  31. 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

  32. Udgivet

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

    Giacalone, D., Bredie, Wender & Frøst, Michael Bom, 2012. 1 s.

    Publikation: Konferencebidrag › Poster › Forskning

  33. 2014
  34. Udgivet

    (WORKSHOP) Health and quality of life in an aging population: food and beyond

    Giacalone, D., Wendin, Karin Maria Elisabet, Frøst, Michael Bom, Bredie, Wender, Kremer, S., Olsson, V., Otto, M. H., Brieghel, Signe Skjoldborg, Lindberg, U. & Risvik, E., 2014.

    Publikation: Konferencebidrag › Konferenceabstrakt til konference › Forskning

  35. Udgivet

    Comparison of three methods for assessing perceived novelty in food products: A case study with beer

    Giacalone, D., Bøegh-Petersen, J. & Frøst, Michael Bom, 2014. 1 s.

    Publikation: Konferencebidrag › Poster › Forskning › fagfællebedømt

  36. 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

  37. Udgivet

    The application of Partial Least Squares Regression for verification of product differences and important variables in consumer-based CATA profiles

    Rinnan, Åsmund, Giacalone, D. & Frøst, Michael Bom, 2014.

    Publikation: Konferencebidrag › Poster › Forskning

  38. Udgivet

    The application of partial least squares regression for verification of product differences and important variables in consumer-based CATA profiles

    Rinnan, Åsmund, Giacalone, D. & Frøst, Michael Bom, 2014.

    Publikation: Konferencebidrag › Poster › Forskning

  39. 2018
  40. Udgivet

    'Taste for Life': An exemplary case for interdisciplinary collaboration between scientists and practitioners on taste research and communication

    Schneider, M., Wistoft, K., Frøst, Michael Bom, Olsen, Annemarie, Hedegaard, L. & Mouritsen, Ole G., 2018, I: International Journal of Food Design. 3, 2, s. 166 1 s.

    Publikation: Bidrag til tidsskrift › Konferenceabstrakt i tidsskrift › Forskning › fagfællebedømt

  41. Udgivet

    Developing novel foods with insects – to see or not to see

    Reinbold, K., Pecoraro, N. M. & Frøst, Michael Bom, 2018. 1 s.

    Publikation: Konferencebidrag › Konferenceabstrakt til konference › Forskning › fagfællebedømt

  42. Udgivet

    Development of Gateway Foods with Seaweeds targeted Children

    Alsted, A., Beim, A., Olsen, Annemarie & Frøst, Michael Bom, 2018. 1 s.

    Publikation: Konferencebidrag › Konferenceabstrakt til konference › Forskning › fagfællebedømt

  43. Udgivet

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

    Frøst, Michael Bom, Mouritsen, Ole G., Hartmann, A. L., Petersen, Mikael Agerlin & Duelund, L., 2018. 1 s.

    Publikation: Konferencebidrag › Poster › Forskning › fagfællebedømt

  44. Udgivet

    Sustainable food innovation from traditional foods

    Frøst, Michael Bom, 27 okt. 2018, [최종공지]2018 한국식생활문화학회 추계학술대회 사전등록 및 포스터 초록 접수 연장 안내. Korean Society of Food Culture, s. 3-5 3 s.

    Publikation: Bidrag til bog/antologi/rapport › Konferencebidrag i proceedings › Forskning

  45. 2021
  46. Udgivet

    Cross-cultural differences in consumer acceptance and emotional response to alcohol-free beer by an online survey and home use test

    Sit, H. (., Frøst, Michael Bom & Liu, J., 2021. 1 s.

    Publikation: Konferencebidrag › Poster › Forskning › fagfællebedømt

  47. Udgivet

    Acceptance of Insect Foods Amongst Danish Children is Positively Affected by Information About Their Sustainability Benefits, Not by Information About Taste or Nutrition

    Erhard, A. L., Águas Silva, M., Damsbo-Svendsen, M., Karpantschof, B. M. & Frøst, Michael Bom, 10 aug. 2021. 1 s.

    Publikation: Konferencebidrag › Poster › Forskning › fagfællebedømt

  48. 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

ID: 4240474