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

Udgivelsesår:

Alle

101 - 125 ud af 135Pr. side: 25

Sortering: 1. forfatter

Udgivet
Alternative methods of sensory testing: Working with chefs, culinary professionals and brew masters
Frøst, Michael Bom, Giacalone, D. & Rasmussen, K. K., 2023, Rapid Sensory Profiling Techniques: Applications in New Product Development and Consumer Research. Delarue, J. & Lawlor, J. B. (red.). 2 udg. United Kingdom: Woodhead Publishing, s. 441-460 20 s. (Woodhead Publishing Series in Food Science, Technology and Nutrition).
Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › fagfællebedømt
Udgivet
Den gode smag: helst lidt mager
Frøst, Michael Bom, Dijksterhuis, G. B. & Martens, M., 2001, I: Maelkeritidende. 2, s. 30-35 6 s.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Formidling
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
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
Forstå forbrugeren: på vejen til succesfulde levnedsmidler
Frøst, Michael Bom & Martens, M., 1999, I: Fødevarekvalitet fra A til Z. 1, s. 28-30 3 s.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Formidling
Udgivet
The influence of fat content on sensory properties and consumer perception of dairy products
Frøst, Michael Bom, 2002, Copenhagen: Center for Skov, Landskab og Planlægning/Københavns Universitet.
Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
Udgivet
Indonesian consumers' perception of tempe in a restaurant setting traditional and modern tempe version in traditional and innovative dishes
Fibri, D. L. N. & Frøst, Michael Bom, 2017. 1 s.
Publikation: Konferencebidrag › Poster › Formidling
Udgivet
Consumer perception of original and modernised traditional foods of Indonesia
Fibri, D. L. N. & Frøst, Michael Bom, 2019, I: Appetite. 133, s. 61-69 9 s.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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
Indonesian consumers’ perception of modernized and original version of traditional food
Fibri, D. L. N. & Frøst, Michael Bom, 2015.
Publikation: Konferencebidrag › Poster › Formidling
Udgivet
Indonesian millennial consumers’ perception of tempe – And how it is affected by product information and consumer psychographic traits
Fibri, D. L. N. & Frøst, Michael Bom, 2020, I: Food Quality and Preference. 80, 12 s., 103798.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
The mediating role of barriers and trust on the intentions to consume plant-based foods in Europe
Faber, Ilona, Rini, L., Schouteten, J. J., Frøst, Michael Bom, De Steur, H. & Perez-Cueto, Federico J.A., 2024, I: Food Quality and Preference. 114, 11 s., 105101.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
"Entomophagy": an evolving terminology in need of review
Evans, J. D., Alemu, Mohammed Hussen, Flore, R., Frøst, Michael Bom, Halloran, A. M. S., Jensen, Annette Bruun, Maciel Vergara, G., Meyer-Rochow, V. B., Münke-Svendsen, C., Olsen, Søren Bøye, Payne, C., Roos, Nanna, Rozin, P., Tan, H. S. G., van Huis, A., Vantomme, P. & Eilenberg, Jørgen, 2015, I: Journal of Insects as Food and Feed. 1, 4, s. 293-305 13 s.
Publikation: Bidrag til tidsskrift › Review › 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
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
A descriptive sensory analysis of honeybee drone brood from Denmark and Norway
Evans, J. D., Müller, A., Jensen, Annette Bruun, Dahle, B., Flore, R., Eilenberg, Jørgen & Frøst, Michael Bom, 2016, I: Journal of Insects as Food and Feed. 2, 4, s. 277-283 7 s.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
Acceptance of insect foods among Danish children: Effects of information provision, food neophobia, disgust sensitivity, and species on willingness to try
Erhard, A. L., Águas Silva, M., Damsbo-Svendsen, M., Menadeva Karpantschof, B. E., Sørensen, Helle & Frøst, Michael Bom, 2023, I: Food Quality and Preference. 104, 9 s., 104713.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › 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
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
Changing children's eating behaviour - A review of experimental research
DeCosta, P. E. I., Møller, P., Frøst, Michael Bom & Olsen, Annemarie, 2017, I: Appetite. 113, s. 327-357 21 s.
Publikation: Bidrag til tidsskrift › Review › Forskning › fagfællebedømt
Udgivet
Madmodige børn: Inspirationskatalog til forældre, der gerne vil støtte deres børn i at udvikle madglæde, spise varieret og prøve ny mad
DeCosta, P. E. I., Møller, P., Frøst, Michael Bom & Olsen, Annemarie, 2017, 81 s. (SMAG skriftserie om smag; Nr. 5).
Publikation: Bog/antologi/afhandling/rapport › Bog › Formidling
Udgivet
Effects on skills and knowledge of a sensory teaching program for culinary students
Damsbo-svendsen, M., Karpantschof, B. M., Stovgaard, M., Christensen, J. H. & Frøst, Michael Bom, 2022, I: International Journal of Food Design. 7, 2, s. 119-141 23 s.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
A review of instruments developed to measure food neophobia
Damsbo-Svendsen, M., Frøst, Michael Bom & Olsen, Annemarie, 2017, I: Appetite. 113, s. 358-367 10 s.
Publikation: Bidrag til tidsskrift › Review › Forskning › fagfællebedømt
Udgivet
Development of novel tools to measure food neophobia in children
Damsbo-Svendsen, M., Frøst, Michael Bom & Olsen, Annemarie, 2017, I: Appetite. 113, s. 255-263 9 s.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
Teaching sensory science to practitioners can change what we eat
Damsbo-Svendsen, M., Karpantschof, B. M. & Frøst, Michael Bom, 2020, I: International Journal of Food Design. 5, 1-2, s. 103-112
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Forrige 1 2 3 4 5 6 Næste

ID: 4240474

Institut for Fødevarevidenskab

Michael Bom Frøst

Design and Consumer Behavior

Alternative methods of sensory testing: Working with chefs, culinary professionals and brew masters

Den gode smag: helst lidt mager

Sensory perception of fat in milk

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

Forstå forbrugeren: på vejen til succesfulde levnedsmidler

The influence of fat content on sensory properties and consumer perception of dairy products

Indonesian consumers' perception of tempe in a restaurant setting traditional and modern tempe version in traditional and innovative dishes

Consumer perception of original and modernised traditional foods of Indonesia

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

Indonesian consumers’ perception of modernized and original version of traditional food

Indonesian millennial consumers’ perception of tempe – And how it is affected by product information and consumer psychographic traits

The mediating role of barriers and trust on the intentions to consume plant-based foods in Europe

"Entomophagy": an evolving terminology in need of review

On Eating Insects: Essays, Stories and Recipes

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

A descriptive sensory analysis of honeybee drone brood from Denmark and Norway

Acceptance of insect foods among Danish children: Effects of information provision, food neophobia, disgust sensitivity, and species on willingness to try

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

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

Changing children's eating behaviour - A review of experimental research

Madmodige børn: Inspirationskatalog til forældre, der gerne vil støtte deres børn i at udvikle madglæde, spise varieret og prøve ny mad

Effects on skills and knowledge of a sensory teaching program for culinary students

A review of instruments developed to measure food neophobia

Development of novel tools to measure food neophobia in children

Teaching sensory science to practitioners can change what we eat

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