Michael Bom Frøst
Lektor
Design and Consumer Behavior
Rolighedsvej 26
1958 Frederiksberg C
- 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
- 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
- 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
- Udgivet
- Udgivet
Lowfat dairy products - microstructure, sensory properties and consumer perception
Frøst, Michael Bom, Janhøj, T. & Ipsen, Richard, 2007. 1 s.Publikation: Konferencebidrag › Poster › Forskning
- Udgivet
Molecular gastronomy: measuring the meal experience
Frøst, Michael Bom, 2007. 1 s.Publikation: Konferencebidrag › Konferenceabstrakt til konference › Forskning
- 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
- 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
- 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
- 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
ID: 4240474
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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
Publikation: Konferencebidrag › Konferenceabstrakt til konference › Forskning
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Perception and description of premium beers by panels with different degrees of product expertise
Publikation: Konferencebidrag › Poster › Forskning
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Stimulus collative properties and their importance for consumer liking: a case study with novel beers
Publikation: Konferencebidrag › Poster › Forskning
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